Argentina Cookery CourseCombined class of Empanadas Argentinas
& Argentine Barbecue ClassPrice: u$s 100 per person includes all fresh and finest local ingredients. Enjoy the fruits of your labor! Eat what you just grilled accompanied by Malbec and Torrontés wines from Argentina.
The class is conducted only if it does not rain (we monitor the weather). Minimum of two people. The class is outdoor when weather allows, otherwise is indoors. Minimum of two people. The class is only given on the months of November, December, January, February and March.
Duration: 5 hours approx. What is covered at the combined class Empanadas Argentinas recipe will cover: - Traditional beef hash (picadillo de carne) preparation
- Explore the different spices: aji molido, locoto (a hot aji), comino
- What to look for when selecting the right beef
- Empanada dough, what flour to use, filling, folding
- How to handle dough to keep from cracking
- Different stuffing techniques
- Baked and fried methods covered
- Mastering the right ingredients amount
- Learn the secret of a flaky and crispy crust
- Other recipe (dish) will be cover to use with same ingredients
Traditional parrillada (Argentine barbecue) Class covers:
This part of the class offers an exciting opportunity to learn how to grill the various cuts of meat in Argentina and *achuras that constitute the Argentinian *asado (barbecue).
Visit to the local butcher's shop The class begins with a visit (includes transportation) to the local butcher's shop for a comprehensive lesson on how to select the right meat based on color, size, fat density and freshness. You will get to see *achuras you have never seen before!
Back to the kitchen at Teresita's Back to the kitchen at the Teresita to prepare classic dishes that accompany the parrillada. Ensalada Criolla (Creole Salad) is probably one of the most popular side dishes in Argentina for a variety of meats in every occasion. How to prepare chimichurri (Argentine parsley-garlic sauce for grilled meats) will also be covered.
Moving onto practical work on the grill Learning from "el asador" An Argentine Asado (barbecue in Argentina) typically has a sequence of meats presented by the Asador (the cook other than Teresita will be handling the grill). El Asador will cover: preparing and lighting the fire, seasoning the meat, timing, and serving "the Argentine way" Paring wine
A Malbec wine from Mendoza with taste of cherries, plums, blackberries and raspberries, and marked by a peppery spice, licorice and ample tannins. They have bright acidity, ideal to cut through the richness of red meat. Argentine Malbecs are rarely super-alcoholic, thus enhancing their food-friendly character. Torrontés will also be served. Torrontés is Argentina's best white variety creating a fresh, fruity and elegant white wine and Malbec steals the show with its deep, ripe, juicy flavors ideal for red meat and chocolate dishes. When the barbecue is sizzling ready, it is time to enjoy! Sit around the table with a great Malbec wine and take your time... Buen provecho! 
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