The Essential Dry-to-Wet Rub
This special blend of sweet, salty, and spicy will infuse any type of grilled meat with a smoky, garlicky flavor. It’s especially great on any cut of pork.
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Avocado Corn Salad
This vibrant salad, which features several of Chile’s iconic ingredients, is a great companion to barbecued meats. Stir in cooked pasta (shells or rotini), and it can serve as a colorful and healthful main course. Ingredients For the salad: 1 pound grape or cherry tomatoes, red, yellow, or a mix, halved 3 ears of cooked […]
Chili-Rubbed Skirt Steak
Red meat is a staple in Chilean homes, with asados (barbecues) being a popular form of entertainment for families. Here, beefy-tasting skirt steak is marinated for several hours, then quickly grilled (preferably to medium-rare for maximum tenderness). Before serving, anoint it with additional fresh-pressed olive oil—Mother Nature’s perfect sauce. Pour a Chilean Cabernet Sauvignon. Ingredients […]
I’ll never go back to store-bought oil
Oh. My. Goodness. Sometimes the simplest preparation is the best. I was dining solo at home while my husband and son were at their activities. I needed “comfort food.” My “go-to” is always pasta. Not being in the mood to make a fancy dish, I simply cooked linguine, then whipped up the “sauce” of Picual […]