This vegetable aspect dish from Argentine cook dinner Jorgelina Mandarina is the perfect accompaniment for any barbecue. Leeks are cooked down over the extraordinary warmth of a wooden fireplace till they’re tender and tender while nonetheless holding on to only the precise measure of acidity. Peruvian chile panka, jalapeño, and curry leaves present a welcome punch of aromatic warmth that departs from the gentle flavors of a conventional Argentine asado. Discover chile panka at your native Latin grocery retailer, or on-line from Kalustyan’s; if unavailable, a small ancho chile is an appropriate substitute.
Featured in: “The Pescatarian Asado: Reframing Argentina’s Native Bounty.”
Grilled Leeks with Pink Chile Sauce
Complete leeks are stuffed garlic and herbs, grilled, and topped with a fiery, natural chile sauce on this recipe from Argentine cook dinner Jorgelina Mandarina.
Yield: serves 4
Time:
1 hour
For the leeks:
- 4 giant leeks (3 lb.)
- 1 tbsp. extra-virgin olive oil
- Advantageous sea salt
- 2 medium garlic cloves, peeled and smashed
- 4 rosemary sprigs
- 4 recent curry leaves
For the salsa:
- 1 medium jalapeño
- 1 dried Peruvian chile panka
- 3 pink peppercorns
- Advantageous sea salt
Directions
- Preheat a grill to cook dinner over medium-high warmth.
- Put together the leeks: Leaving the basis ends hooked up, take away the robust, darkish inexperienced leek tops, leaving about 2 inches of sunshine inexperienced. Insert a paring knife midway into every leek, simply above the basis and lower lengthwise, stopping slightly below the inexperienced portion. Gently unfold open and completely rinse.
- On a clear work floor, place a big sheet of aluminum foil. Place the leeks on one finish of the aluminum foil and drizzle evenly with the olive oil. Sprinkle with salt, then gently rub the leeks together with your fingers to distribute the salt and oil evenly, inside and outside. Stuff every leek with a sprig of rosemary and a curry leaf. Prime with the garlic, then fold over the sides of the foil to create a tightly sealed packet. Place the packet on the grill and cook dinner till the white components of the leeks are fork tender, 40–45 minutes.
- In the meantime, make the salsa: Place the jalapeño over the grill and cook dinner, turning often, till charred throughout, 7–8 minutes. Put aside till cool sufficient to deal with, then use a pointy paring knife to scrape away and discard the charred pores and skin. Take away and discard the stem and seeds, then coarsely chop.
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Convey a small pot of water to a boil. In a small dry skillet over medium warmth, toast the
ají panka till fragrant, flipping often to keep away from burning, 4–5 minutes. Switch the toasted chile to the boiling water and cook dinner till rehydrated and pliable, about 7 minutes. Take away and discard the stem, seeds, veins and any free outer pores and skin, then switch to a mortar and pestle. Add the peppercorns and the roasted garlic from the leeks and grind to a high quality paste. Stir in a tablespoon of the drippings from the cooked leeks to create a chunky salsa. - To serve, switch the leeks to a platter and unfold them gently aside . Spoon the salsa over the leeks, then serve sizzling or heat.
