The "Parrilla" consists of chunks of meat (churrasco, grilled strip, etc..), liver, kidney, sausage, sweetbreads (glands of the cow), Chinchulines (pieces of bowel), black pudding (blood sausage clotted), etc.
Salt and adobo
Meat cooked with firewood in a BBQ.
1You must to prepare a good campfire with firewood.
Place the grill next to the fire, but never above the flames.
Once you have hot coals, be placed under the grill evenly.
2Place the meat on the grill with salt.
Allow the coals to do their job. To do this, make sure that the embers of charcoal are kept hot and emits its heat in a uniform manner. When the meat starts to be cooked, twist it to finish the process in the other side.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.
We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.