How To make Gaucho's Mushroom Chili
12 ounces monterey jack
grate
8 ounces sharp cheddar cheese :
grate
4 ounces green chilies chop
12 ounces oyster mushrooms :
slice
2 eggs
1 1/2 tablespoons half-and-half
1 1/2 teaspoons flour
Heat oven to 375~. Lightly grease a 9" square baking pan. Sprinkle half of both cheeses evenly in pan. Layer chilies and mushrooms on the cheese. Top wi th remaining cheeses. Beat eggs with half-and-half and flour and drizzle ov er all. Bake 45 minutes. Serve with chips or crackers. Cal 200; Fat 15 gr; 45 % fat. 68% fat. Source: Ray Reeb, Restaurant Venezuela. The Chicago Tribune . MM Waldine Van Geffen vghc42a@prodigy.com.
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INSANE LAMB RACK, GAUCHO STYLE (of course) - GAUCHO TV
INSANE LAMB RACK, GAUCHO STYLE (of course) - GAUCHO TV
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Rotisserie Picanha with Charred Garlic Chimichurri | Over The Fire Cooking by Derek Wolf
Rotisserie Picanha w/Charred Garlic Chimichurri using my Gaucho Steakhouse Rub! ???? ???? ????
Got some delicious picanha the other day from Porter Road Butcher butcher, and wanted to test out my new Gaucho Steakhouse rub from Spiceology. Skewered it up and seasoned with olive oil +the rub. Added it over the hot Cowboy Charcoal, and grilled for about 1.5 hours until it was 120F internal. As the steak rested, I charred up some garlic cloves to make a Charred Garlic Chimichurri! Sliced and topped with the chimi is all you need to do after all that hard work. Epic cook using a killer new rub!!! Go grab my all my rubs now by clicking the link in my bio or visiting: ???? ????
Ingredients:
Steak
- 1 Whole Picanha, sliced into steaks
- 2-3 tbsp of Gaucho Steakhouse Rub
- 2 tbsp of Olive Oil
Charred Garlic Chimichurri
- 1/2 cup Parsley chopped
- 5-6 Grilled Garlic, minced
- 1 Serrano Pepper, finely chopped
- 1/4 cup red wine vinegar
- 1 tsp sea salt
- 1 tsp fresh pepper
- 1/4 cup olive oil
Steps:
- Season you’re picanha steaks with Gaucho Steakhouse and olive oil. Skewer onto your rotisserie skewer and let rest for 15 minutes at room temperature. While waiting, wrap your un-grilled garlic cloves in some tin foil.
- Preheat your grill to medium heat, 300F. Add your picanha skewer onto grill and let cook for about 1 hour or until the internal temperature of the steak is 120F. While cooking, add the garlic into the fire and let cook for 3 minutes until charred. Pull steak and garlic off. Let steak rest for 10 minutes.
- Mix all ingredients for chimichurri, including the chopped grilled garlic.
- Slice picanha, top with chimichurri and enjoy!
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You Won’t BELIEVE How Perfect These Ribs Are! - Gaucho Grill Beef Ribs
Can this ribs be better that your favorite smoked beef ribs? It does sound like a bold statement but I really believe I pulled it out! The Argentinian/Gaucho grill is the master of ribs!
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MAKING ITALIAN BRACIOLE FOR THE FIRST TIME... | SAM THE COOKING GUY
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