Gaucho Casserole Food

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

GAUCHO CASSEROLE

Steps:

• Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper. Cover and microwave on high for 4-1/2 minutes or until meat is no longer pink, stirring every 2 minutes; drain. , Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until bubbly, stirring every 2 minutes. Stir in rice. , Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for another minute or until cheese is melted.

GAUCHO STEAK

Steps:

• Stir the hot water, salt, and cayenne pepper together and let stand, covered.
• Bring steaks to room temperature.
• Pat them dry with paper towels.
• Grill steaks over direct heat, basting each side twice with a small spoonful of the pepper mixture during grilling.
• Cook the steaks for about 10 minutes per side, depending on their thickness, the heat of your flame, and your preference for degree of doneness.
• I prefer to grill with charcoal for its added flavor.

GAUCHO CASSEROLE

Steps:

• Crumble the beef and mix with onion and pepper in a microwave dish.
• Cover and microwave on high for 41/2 minutes or until meat is no longer pink, stirring every 2 minutes and drain.
• Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder.
• Cover and microwave on high for 3 1/2 to 4 1/2 minutes or until bubbly, stirring every 2 minutes.
• Stir in rice.
• Transfer to a shallow dish coated with cooking spray.
• Cover and let stand for 6-8 minutes or until liquid is absorbed.
• Sprinkle with cheese.
• Cover and microwave on high for another minute or until cheese is melted.

GAUCHO CASSEROLE

Steps:

• Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper; mix well. Cover and microwave on high for 6 minutes or until meat is no longer pink, stirring every 2 minutes; drain.
• Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 5-6 minutes or until bubbly, stirring every 2 minutes. Stir in rice.
• Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with nonstick cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for 1-2 minutes or until cheese is melted.