Jewish Chicken Soup *the kids did not like this, but maybe they are just used to mine
2 whole chickens, cut into pieces
3 large carrots, peeled and chopped
9 potatoes, peeled and chopped
1 lb squash with peels and seeds removed, chopped
2 parsnips, peeled and chopped
3 sliced onions
2 minced cloves of garlic
1 tsp Hungarian paprika
1 bay leaf
½ cup white wine
Chicken stock, several cups
½ cup uncooked barley
2 fresh ears of corn, cut into quarters
10 ounces frozen peas
½ lb green beans, chopped
1 beaten egg
Pour oil into a large stockpot, heat to medium
Roll chicken in flour to coat, fry until golden brown; remove chicken from the stockpot.
Add a bit more oil if needed and brown parsnips, carrots, potatoes and squash; remove vegetables from the pot.
Throw onions in the stockpot and cook for two minutes.
Add the garlic and Hungarian paprika to the stockpot and cook for three more minutes.
Add the chicken back to the pot.
Throw the bay leaf into the stockpot and add salt and pepper.
Pour white wine and chicken stock into soup.
Add just enough chicken stock to cover the chicken and vegetables.
Place a cover on the pot and bring to a boil.
Reduce heat and simmer for 20 minutes.
Pour the barley into the soup. Add corn pieces. Replace cover and cook for another 30 minutes.
Add the green beans and peas to the soup. Cook for 10 more minutes.
Crack the egg in a small bowl and beat. Pour egg into the soup and stir. Cook for 5 minutes.
For Chimichurri Sauce
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice (from 1/2 lemon)
3/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
1/3 cup olive oil
1/8 teaspoon red pepper flakes
salt and pepper
3 lbs skirt steaks
3 tablespoons olive oil
Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree.
With the motor running, add the olive oil, blending until the sauce comes together.
Add the red pepper flakes and salt and pepper, to taste.
Place in an airtight container and refrigerate for up to 1 day.
Serve at room temperature.
For the Steak:
Rub the steaks with the olive oil and season them with salt. Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done.
Serve topped with Chimichurri Sauce.
Argentinean Bean and Vegetable Stew (Porotos Guisados)
1 cup Sofrito
2 packets chicken bouillon
4 cups water
1 packet sazón without annatto
½ lb. potatoes, peeled, 1 inch dice
½ lb. sweet potato, peeled, 1 inch dice
½ lb. squash, peeled, 1 inch dice
1 cup cabbage, ½ inch dice
1 can (15.5 oz) great northern beans, undrained
½ cup frozen peas
1 tbsp. fresh minced parsley for garnish.
Accompaniment: 2 cups cooked long grain rice
In pot on medium high, combine Sofrito, bouillon, water, Sazon, potatoes, sweet potatoes, squash and cabbage. Bring to boil, cover, lower heat and simmer for 10 minutes. Add beans, cover and simmer for 10 minutes. Add peas and simmer for 5 minutes. Check that all vegetables are tender.
Serve garnished with parsley and ride on side.