A lime-cumin dressing is a
tangy foil for the richness of
AVOCADO, BLACK BEAN
AND CORN SALAD. Plate
(centre), Atticus; table, Phil'z.
RECIPE, PAGE 122
FOOD EDITOR JENNIFER LOW
You“don’t need to learn any new techniques to start
South American cuisine
has been edging into the foodie
consciousness lately. It was perhaps
inevitable that the Latino influence
transforming food flavours in the U.S.
would migrate here. The cuisine from
Argentina, Brazil and Chile is shot
with lush spices, packs less heat than
Mexican food and relies on citrus
juices to flavour many meat dishes.
The key ingredients are already in
our supermarkets — limes, cilantro,
tomatoes, steaks, fresh seafood —
but it’s the way they’re used together
that gives them a distinctively South
Take chimichurri sauce for example:
Jen Low makes spicy corn on the cob
on VIDEO at houseandhome.com
as common as ketchup down Argentina
way, it’s a mix of basic ingredients like
garlic, chili, lemon, bay leaf, shallots
and parsley. But it’s the genius
combination that makes it the iconic
South American condiment for grilled
beef. It tastes like a recipe born in a
warm climate, deeply aromatic and
herbal, making this cuisine especially
ideal for our summer meals.
Inspired by some South American
food distributors I met recently, I’m
experimenting with my barbecue menu
— with excellent results. I’m sharing a
few of my favourite recipes with you.
But fair warning: you might never eat
steak without your “chimi” again.
BEAN AND CORN