So, the Latin American Barbecue last Wednesday looks good, no? It tasted even better…says the Tenant. I can tell you, as hot as the weather was, this was a terrific meal for it, because while we tend to think of barbecues as hot and smoky (at least over the grill!), the emphasis in this dinner was more on the cool and refreshing…even as it offered piquant, spicy flavors that danced on the tongue.
For starters, we were all served glasses of Marc’s Special Sangria, garnished with orange slices. This sangria has been available at the bar for quite a while this summer already, and it is truly the perfect cooling treat anytime, but especially for this dinner. Its rich mix of chilled fruits and spices prepared our palates for all that was to come.
The opening dish, Shrimp Ceviche, continued the theme of cool refreshment. The shrimp arrived plump and well-cooked from its time spent bathing in the pungent lime-juice marinade with the other chunks of veggies, fruits and herbs, from tomatoes to mangoes. The cocktail selected to accompany this course was a delightful caipirinha, the national cocktail of Brazil, a concoction of cachaca — sugar-cane rum — sugar and lime. It was intensely sweet and pleasingly powerful, very well mated to the ceviche.
Now that we were all relaxed quite well into the South American vibe, we were ready to enjoy the course of Smoked Chicken Empanada with Brazilian Black Beans. The savory, flaky little pockets of meat-filled dough sat atop the incredibly flavorful beans, dressed with a cool drizzle of creme fraiche. They could not have tasted better. We had wine for this course: ’09 Lo Tengo Torrontes, an Argentinean white with a bright, smooth flavor.
The next course brought us right back to cool — South American Style Jicama-Orange-Avocado Salad with Chili-Lime Vinaigrette. This “slaw” style of salad featured a gently fruity-spicy dressing and the juicy tang of fresh orange slices. The perfect touch! Another white wine was served alongside, ’10 Octave Vinho Verde, a light and airy Portuguese selection, dry and crisp.
Then it was time for the star of any traditional barbecue meal: the meat. And oh, what meat! This was beautifully cooked, thinly sliced Argentinean Grilled Flatiron Steak with Chimichurri Sauce, Plantain Chutney and Peruvian Corn Pudding. The savory, spicy green chimichurri enhanced the natural flavor of the already well-seasoned slices of meat, tender and pink on the inside, yet with those crispy dark edges that signify perfect barbecue. I had never had plantain before, and had been curious as to what this more savory version of the banana was like. Well, as chutney, I loved it, and it was a welcome addition to this beautiful dish in which meat, chutney and sauce were arranged on a generous slice of the corn pudding, one of my favorite foundations for any dish. It all added up to produce a spectacular sequence of flavors: sharply spicy, then savory and sweet. With this dish we were served the only red wine of the evening, ’07 Guentota Old Vine Malbec, a rich, full-bodied and bountifully flavored selection.
To top off the evening, a little crown of a dessert: Quesillo de Coco, Venezuelan Coconut Flan. It sat on the plate looking irresistible in its puddle of caramel, flanked by incredibly tangy fresh raspberries. I almost hated to break the surface of the glaze; it looked too pretty to eat. Of course, not eating it would have been a huge mistake, because these little Latin American versions of creme caramel were absolutely fantastic. The accompanying wine was ’09 Moscato d’Asti, a crisp, light, peachy, pear-y white with just a touch of sparkle and a wine that always works with dessert. A satisfying conclusion indeed.
If you missed this dinner, you missed one masterful barbecue — but all is not yet lost. Sign up for this Wednesday’s classic barbecue American style (Yes, an earlier version of this said Thursday — but it’s Wednesday!), and you’ll feel as if you’re truly enjoying what summer is all about. I’m already looking forward to it!