Je cuisine au Brasero Plancha : Une Parrillada de viandes et ses sauces salsa et chimichurri

Recipe and cooking on a brazier-plancha: a meat parrillada with vegetables, salsa brava, and chimichurri #chefounet #brasier #plancha #simogas #parrillada Brazier available in the official Simogas store at this link: https://www.alaplancha.net/fr/saturn-... To buy my 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... Join our community on FB:   / chefounet.plancha     / 351368352831932   and   / 3377703629171498   The chimichurri sauce is in this link:    • Chimichurri   Recipe ingredients: Meats: Serves 8 to 10: This is a generous dish: 2 small pork tenderloins (600/800g) 2 duck breasts: 800g 1 kg trimmed beef tenderloin 8 medium chicken thighs 1.2kg 1 kg assorted white and brown sausages Chipolatas 1 tablespoon Chimichurri Rub 1 tablespoon American-style rub 15 to 20 g Vadouvan whole spice blend Yakitori sauce and Chinese five-spice mix Nine Flavor Herbs (petricorena.com) 1 green bell pepper 1 red bell pepper 2 to 3 small onions 6 not-too-ripe apricots Sauces: Salsa brava: My local market for about 40 cl of sauce 3 large canned roasted peppers 150 g tomato puree 1/2 onion 2 garlic cloves 60 g extra virgin olive oil 4 level tablespoons brown sugar 40 g or more mild SakaRi sauce from petricorena.com https://petricorena.com/collections/s... 3 tablespoons sherry vinegar 4 teaspoons pimenton de la Vera dulce 1 to 2 small cayenne peppers, ground Or fresh chili pepper or Espelette pepper. Fleur de sel Chimichurri sauce: 1 cup chopped parsley 1/3 cup oregano 2 tablespoons chopped cilantro 10 large basil leaves 2 cloves chopped garlic 2 spring onions (scallions) 1/2 chopped green bell pepper 1 small chopped, peeled tomato 4 g fleur de sel Espelette pepper Juice of a large lime 2 dashes of cider or wine vinegar 15 cl sunflower oil Vegetables: 1.2 kg firm-fleshed potatoes or baby potatoes in season 4 mini eggplants 8 mini two-tone zucchini 8 stuffing mushrooms 4 elongated Roma-style tomatoes Espelette pepper salt Herb mix 9 flavors (petricorena.com) Grapeseed oil for cooking. Chimichurri Rub: To marinate 1 to 2 kilos of product: 1/2 tablespoon black peppercorns 2 tablespoons sweet paprika 1 pinch Espelette pepper 1 tablespoon sea salt (optional) 2 tablespoons oregano 1 tablespoon coriander seeds 1 tablespoon garlic powder 2 tablespoons fried onions 1 tablespoon dried parsley and tarragon 2 to 4 g salt (optional) American-style rub: (coffee) Shop your local market for 2 to 3 kilos of meat to marinate 15 g ground espresso-type pure Arabica coffee 15 g fleur de sel 15 g smoked paprika (pimenton de la Vera) 35 g brown sugar 7 g finely crushed black pepper 10 g fried onions 4 g garlic powder or semolina 2 g coriander seeds 4 g whole cumin 5 g mustard seeds 2 g oregano Olive oil