mattfortner3.jpg
Photo by Leslie Kelly
Matt Fortner previously cooked at Tavolata and Marjorie.
Before becoming chef at Ethan Stowells' How To Cook A Wolf , Matt

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Grilling It, Buenos Aires Style, Courtesy of How to Cook a Wolf's Chef

mattfortner3.jpg
Photo by Leslie Kelly
Matt Fortner previously cooked at Tavolata and Marjorie.
Before becoming chef at Ethan Stowells' How To Cook A Wolf, Matt Fortner spent nearly a year traveling around Argentina. He got fired up about the method of cooking beef over wood fires. Read part one and part two to learn more about Fortner's culinary journey. Here's his red-hot recipe for chimichurri, which is sometimes referred to as the ketchup of South America. Serve this steak sauce with a well-seasoned ribeye.

Chimichurri

4 cloves garlic

1/2 cup Italian parsley

1/2 cup fresh oregano

1 fresno chili

red wine vinegar to taste

1/2 cup extra virgin olive oil

1/2 cup water

2 teaspoons salt

Mince garlic, parsley, oregano, and chili. Add salt, water and oil. Season with vinegar and store overnight in the refrigerator.

Charred zucchini and tomato salad

4 zucchini cut in half lengthwise

3 tomatoes cut in half

1/4 cup toasted pine nuts

1/2 cup grated ricotta salata

10 mint leaves, chopped

extra virgin olive oil

lemon juice to taste

Drizzle zucchini and tomatoes with olive oil and season with salt and pepper. place on grill and allow to char slightly. Remove from grill and cut into bite-size pieces. Toss in mint, pine nuts, and cheese. Season again with salt and lemon juice.

 
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