Receta: Parrillada a leña /Queda perfectamente dorada, ahumada y jugosa.

If there's one thing I love, it's grilling over wood. It gives meats a smoky flavor and a perfect golden-brown crust, in this case, pork loin and chicken. I seasoned both the pork loin and the chicken simply with coarse salt. For the grill: Ingredients: 2 kg pork loin 2 kg chicken Coarse salt Preparation: Light the wood fire and keep it low so the grill heats up and we can clean it with half an onion. Then, wipe the entire grill with the onion to ensure it's thoroughly clean. First, season the chicken on both sides and cook it skin-side down for a perfect result. Cook for 25 minutes, then flip it and cook on the other side. When the chicken is almost done, start salting the pork loin. Once salted, grill the meat for 4 minutes per side until cooked through, golden brown, and juicy. For the salad, use the following ingredients: 1/4 of a head of local lettuce (tender leaves) 1 small jar of whole mushrooms 200 grams of peeled and cooked shrimp 1/2 onion, sliced ​​into rings Lemon, salt, and oil for dressing. For the crostini sauce: 1 plain, unsweetened yogurt 1 tablespoon of syrup A drizzle of oil, ideally olive oil Salt to taste For the chili sauce: 4 tablespoons of chili paste 2 teaspoons of fresh lemon juice Oil to taste (olive or sunflower oil) Salt if needed. Preparation: Place the chili paste in a small bowl, add oil, lemon juice, and salt, and mix. For the crostini: Bagette bread Olive oil Salt Preparation: Brush the bread with olive oil, add salt, and bake at 200 degrees Celsius (390 degrees Fahrenheit) for 4 minutes. Social Media:   / chefnicolemoller   https://www.facebook.com/profile.php?...