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Cowboy Matambre

Part 2 of my recipes from the cookbook Culina Mundi.  An Argentinean dish, often served as an appetizer. This took some time and skill to make. The hardest part was making sure it was sealed properly.  If the meat is thick, I would suggest to pound it thinner, it will be easier to roll.

 

Cowboy Matambre

  • Servings: 6
  • Difficulty: moderate
  • Print

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Ingredients

  •  4 1/2 pound flank steak
  • 2 cloves garlic, finely chopped
  • 1 tablespoon parsley, chopped
  • salt and pepper
  • 1 tablespoon olive oil
  • 4 eggs
  • 9 ounces carrots
  • 1 pound fresh spinach
  • 2 red bell peppers
  • 1 pinch crushed red pepper
  • 1 pinch paprika
  • 1 cup shredded Gruyere cheese
  • 2 medium onions
  • 2 bay leaves

 

Directions

  1. Spread the steak on a large cutting board. Remove any skin with a small knife. Place the steak in a baking pan. Season with the garlic, parsley, salt and pepper, and sprinkle some olive oil. Place in fridge to marinate for 24 hours.
  2. Boil the eggs for 10 minutes and shell them. On the meat evenly spread with peeled carrot sticks, spinach leaves, and halved eggs. Cover with strips of red pepper.
  3. Season with paprika and crushed pepper. Cover with the cheese. Using two hands roll the meat.
  4. Using a needle, pass the the kitchen twine through the meat to seal the edge. Tie up the meat.
  5. Bring 4 quarts of water to a boil, with carrot disk and peeled onions, and bay leaves.   Place the meat and lower the heat. Simmer covered for 2 hours. Serve sliced.

 

 

Roasted Sea Scallops with Porcini

Quick and easy recipe! Can be an appetizer or entree.  Adapted from the Culina Mundi cookbook.

 

Roasted Sea Scallops with Porcini

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients

  • 20 sea scallops
  • 5 tablespoon butter
  • salt and pepper
  • 2 cups creme fraiche
  • 1 teaspoon tomato paste
  • 1 bunch chives, chopped

 

Directions

  1. Brush dirt off the mushrooms. Heat 1 1/2 tablespoons of butter in a non-stick pan. Sauté rapidly over high heat, about 4 minutes. Turning constantly. Set aside .
  2. In another pan, heat the rest of the butter. Place the scallops. Season with salt and pepper. Cook 2 minutes per side. Bake in oven for 4 minutes at 355F.
  3. Heat the creme fraiche in a small saucepan. Season with salt and pepper. Add the tomato paste and chopped chives. Heat through till sauce thickens.
  4. Pour  layer of the sauce on each serving plate. Place 5 scallops on each plate and garish with the mushrooms in center.

 

 

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