I decided to make use of the fireplace and make our lunch in it today. I know I am starting to act like Mrs. Ingals on Little House on the Prairie (or Francis Mallmann for you foodies). This house does have two parrillas but I had a perfectly good fire going in the fireplace why would I want to make more work for myself. SO I wrapped a white potato and a boniato sweet potato in tin foil and dropped them under the grate on the hot coals.Then I took a beautiful piece of Rib Eye steak called Ojo de Bife Angus here and set it up next to the wood fire just above the hot embers. Lunch is served! I made a fresh chimichurri sauce to go with the steak as I had just purchased fresh cilantro as well as fresh parsley, added some spices, olive oil, salt and fresh ground pepper and fresh lemon juice. YUMMY It looked great. It tasted great and I would make my steak this way again. And hey, potatoes are vegetables. And for dessert we shared an alfajor.
One day last week Gonzalo came by with a few orange sweet potatoes. I went pretty crazy as we seldom see orange sweets here. So I begged for him to find me more and yesterday he gave me a bag full of these orange beauties. I love the purple ones, don’t get me wrong, they are delicious and super sweet. But when making a sweet potato souffle where I add eggs and brown sugar the resulting color is really off-putting. The combination of the yellow egg yolks, brown sugar and purple potatoes turns almost black. Again not very appetizing.
I can remember our first Thanksgiving here, we were living in Salinas and were invited to Will’s Coco Bar for a traditional US style Thanksgiving. I decided to make my sweet potato souffle which is usually well received and finished off. It did not go over well. Honestly it tasted very similar to the ones I had made in the states but the color, it was scary. I ended up bringing home half a dish full and chucking it in the trash.
Today I have enough to make sweet potato fries. We will see how Joe likes them.
I guess making friends with your vegetable vendor, the meat guy and the rest of the folks who come by on the street does make a big difference. Thanks Gonzalo, you are the best for finding these for me.