J'ai testé pour vous la Cuisson Asado Vertical sur grandes brochettes Picanha au brasero plancha
Asado à l’épée (asado a la espada) is a cooking technique that combines cuisine with spectacle, inspired by the gaucho traditions of Argentina and Uruguay: the meat (or meats) is skewered vertically or at an angle near the embers and cooked slowly by radiant heat. Adapted to a plancha grill, it becomes a true culinary show. #braseroplancha #asado #picanha #chefounet #simogas #chimichurri You can order my new Big Book of Cookery: My Brasero Plancha Cooking: https://www.cuisine-a-la-plancha.eu/p... My other Big Book: Marinades, Rubs, Sauces at this link: https://www.cuisine-a-la-plancha.eu/m... To buy my other books: My Kamado Cooking: at this link: https://www.cuisine-a-la-plancha.eu/m... The Big Book of Low-Temperature Sous-Vide Cooking: https://www.cuisine-a-la-plancha.eu/l... Plancha cookbooks: https://www.cuisine-a-la-plancha.eu/c... Recipe prepared on a 100cm Simogas Saturn fire pit: https://www.alaplancha.net/product/pa... To become one of our partners, please email me: [email protected] The Fumé Vosgien online shop: https://www.aufumevosgien.fr Wolfberger wines are available here: https://www.wolfberger.com Petricorena products are Available here: https://petricorena.com Join our community on Facebook: / chefounet.plancha / 351368352831932 and / 3377703629171498 Recipe ingredients for 6 people: 1 picanha 1 pork tenderloin 3 mini zucchini 2 mini eggplants 2 red onions 3 small bell peppers 6 firm brown button mushrooms Olive oil Sakari mild or BBQ sauce Chimichurri: For 600 ml of sauce for 6 to 8 people: 1 small green bell pepper (100g) or red bell pepper (or preferably sweet chili peppers when in season) 90 g shallot 8 cloves of garlic 1 tomato (70g) 50g chopped parsley 20g chopped fresh basil 10g tarragon 15g oregano 5g thyme flowers 1 small green or red chili pepper Fleur de sel (sea salt flakes) 100ml sherry vinegar (or lemon juice to taste) 150ml extra virgin olive oil 200ml sunflower oil American-style rub 15g pure Arabica espresso-type ground coffee 15g fleur de sel (sea salt flakes) 15g smoked paprika (pimentón de la Vera) 35g brown sugar 7g finely crushed black pepper 10g fried onions 4g garlic powder or semolina 2g coriander seeds 4g whole cumin seeds 5g mustard seeds 2g oregano Olive oil
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