A good steak, Latin Style!! Summertime in South and Central America is the time for Churrasco(shoo-HAAS-koh). This highly seasoned grilled meat, first made by Brazilian gauchos in the 15th century, is now popular throughout the region. The most famous churrascos hail from Brazil, where thick and abundantly marbled steaks called picanha are served directly from giant spits. Cuts of beef for churraasco vary, as do the myriad toppings that transform simple steaks into unforgettable meals.

Argentina's bife de chorizo (boneless, thick, sirloin strip steaks) are dressed with a vibrant parsley sauce called chimichurri. In Guatemala, thick lomito filets cut from the tenderlion are draped in a roasted tomato sauce called chirmol. In Nicaragua, the tenderloin is cut thinly, jelly-roll style, basted with chimichurri, and served with fried plantains and with a rice and bean me'lange called gallo pinto Give your steaks new life with these zesty flavors. Bon appetit!

Perfect Rub for Churrasco
Flavor is all in the rub and packs a healthy dose of spices without heat.
2T kosher salt
2t ground c*min
2t ground corriander seed
1t garlic powder
1t smoked spanish paprika (pimento'n)
1t dried oregano[preferably Mexican oregano
1t black pepper
1. Combine all ing. in a bowl; whisk together well & transfer to a clean jar til ready to use. 2.Rub steaks with mixture & let stand at room temp. X30min or refrig. overnight.yield1/2c does 8thick steaks.

Cilantro Chimichurri
Chimichurri is similar to pesto. Use as a marinade & basting sauce as well as a condiment.
6garlic cloves
1c cilantro
1c flat leaf parsley
1/2c chopped white onion
2T white wine vinegar
1/2t dried oregano
1/2t red pepper flakes
1/2c.extra-virginoliveoil
1/2t salt
Coarsely ground black pepper
1. Place garlic in food processor, pulse til finely chopped. Add cilantro, parsley, onion, vinegar, oregano & pepper flakes. Add EVOO in thin stream & process

until smooth. Add salt and pepper. Refrigerate covered up to 1 week. Serve with grilled steaks. Makes 1 cup. Enough for 6 steaks

Chrimol
This Central American salsa is always paired with churrasco. It is ment to be chunky
6 large plum tomatoes
1 med. White onion [peeled & sliced in half
3 large cloves garlic unpeeled
2 to 4 serrano chiles[seeded deveined & minced]
1c. Cilantro chopped
juice of 1 lime
1/2t salt
coarsely ground black pepper
Place tomatoes, onions, & garlic cloves in a dry cast iron skillet or griddle pan over med-high heat. Roast til charred on all sides, turning occasionally

For 8 to 10 minutes. Remove tomatoes, onion & place in food processor. Peel garlic cloves add to tomato mixture. Pulse til roughly chopped. Transfer to a bowl add chiles, cilantro, lime juice, salt & pepper. Refrigerate, covered, up to 2 weeks. Makes 3c. Enough for 6 thick steaks.

Avocado Mango Relish
This fresh salsa [known as guasacaca in Venezuela] is just as good on fish as steak. Be sure to use fresh lemon & lime juice.
1c. Chopped Mango[1 lg mango]
1c. Chopped avocado[1 to 2 avocados]
3/4c. Plum tomatoes finely chopped
1/2c. Red onion finely chopped
1/2c. Cilantro finely chopped
2T. Jalapenos minced [seeded if less heat desired]
2T lime juice
2T lemon juice
1/2t salt
black pepper coarsely ground
Combine all. Mix well. Serves 4

Gazpacho is a cold tomato soup, sans cream, and perfect for hot summer weather. Served as a stand in for salad, this liquefied medley of vegetables is easy, light and refreshing. It originated in the blow-torch heat of Andalusia. Lore holds that it was originally made with mortar & pestle by field workers who made their lunch by plucking the bounty of the gardens. Each region has it's own version, from the thick Porro of Granada, chock full of boiled eggs, olives & fried potatoes, to the [conti]

Gazpacho Blanco of Extremadura, made with almonds and eggs. Any Spanish recipe for gazpacho is intentionally inexact, allowing for individual preferences for the ratio of tomatoes to other ingredients. Needless to say, fresh, well ripened tomatoes are nonnegotiable--that is of course, unless you are make Cucumber & Avocado Gazpacho, equally good on a hot day but a totally different taste.

Gazpacho
The joy of gazpacho is it's adaptability. Vary the amounts of any ingredients to your taste.
4 or 5 very ripe tomatoes[about 2 1/2 pounds]blanched, peeled & chopped
1/2 med. White onion chopped [about 1/2 cup]
1 llarge cucumber peeled
1 green bell pepper seeded & chopped
2 garlic cloves[or 4 if ur Spanish]
3 or 4 1/2 inch slices day-old baguette, soaked in water
1/4t salt
1/4c olive oil
2 to 4T. Balsamic vinegar
pinch ground c*min
croutons[optional]

Reserve some chopped tomato, cucumber and onion for garnish. Place tomatoes, onion, cucumber, bell pepper, garlic and bread in blender or food processor in batches. Pure'e til smooth. If a thinner consistency is desired, omit bread or add small amounts water and blend further. Add salt, oil, vinegar & c*min. Chill. Serve with croutons & garnish with reserved tomato, onion & cucumber.

Cucumber Avocado Gazpacho
Serves 6
4c chicken broth [low sodium]
1 ripe Avocado
1c. Cucumber peeled seeded & chopped
1/2c chives chopped
1/2c flat leaf parsley chopped
1/2c basil chopped
1/2c fresh dill chopped
1c yogurt plain
1/4t salt
Black pepper coa*se ground
1/2c sour cream [for garnish]
2T chives chopped [for garnish]
1. Place chicken broth, Avocado, c*min, chopped herbs, yogurt salt & pepper in blender puree til creamy. Serve in chilled soup bowls.

Garnish with 1T sour cream and chopped chives. Enjoy