Argentine Marinade

Argentine Marinade Recipe - Saffron, Olive Oil, White Wine Vinegar

Region / culture: Argentina | Preparation time: 20 minutes | Servings: 4

Introduction

The Argentine Marinade is a vibrant and flavorful concoction that brings a touch of Argentina to any dish. This recipe is a testament to the rich culinary heritage of Argentina, blending the aromatic saffron with the tanginess of white wine vinegar and the freshness of parsley and thyme. It's perfect for adding depth and zest to meats, vegetables, or any dish that could use a burst of flavor.

History

The origins of this Argentine Marinade can be traced back to the diverse culinary traditions of Argentina, where European, Indigenous, and other influences meld together to create unique flavors. Saffron, a key ingredient, was introduced to Spain by the Moors and found its way to Argentina through Spanish colonization. Over time, local cooks adapted the recipe, incorporating ingredients like parsley and thyme, staples in Argentine cuisine, to create the marinade we know today.

Ingredients

0.5 tsp saffron threads
0.5 cup virgin olive oil (120 ml)
0.5 cup white wine vinegar (120 ml)
1 spanish onion, diced
2 cloves garlic, pressed
0.25 cup parsley, chopped
1 tsp thyme
1 tbsp lemon juice
salt and pepper

How to prepare

Powder the threads and steep them in lemon juice for 20 minutes.
Combine all the ingredients using a whisk and store the mixture in a covered jar.

Variations

For a spicier version, add a teaspoon of red pepper flakes. If you prefer a sweeter marinade, a tablespoon of honey can balance the tanginess of the vinegar.

Cooking Tips & Tricks

For the best flavor, let the marinade sit for at least an hour before using it to allow the flavors to meld together. If you're using it on meat, marinating overnight will produce even more flavorful results. Always shake or stir the marinade before use to ensure the ingredients are well combined.

Serving Suggestions

This marinade is incredibly versatile and can be used with beef, chicken, fish, or vegetables. For a traditional Argentine experience, use it to marinate beef before grilling to make a flavorful asado (barbecue).

Cooking Techniques

Marinating is a simple yet effective technique for enhancing the flavor of food. For best results, ensure the food is fully coated and allow it to marinate in the refrigerator to prevent spoilage.

Ingredient Substitutions

If saffron is not available, turmeric can be used as a substitute to achieve a similar color, though the flavor will be slightly different. Apple cider vinegar can replace white wine vinegar for a milder acidity.

Make Ahead Tips

This marinade can be made ahead of time and stored in an airtight container in the refrigerator for up to a week, allowing the flavors to develop further.

Presentation Ideas

Serve marinated dishes with a garnish of fresh parsley and lemon wedges for an added touch of freshness and color.

Pairing Recommendations

This marinade pairs well with a robust Malbec wine, which complements the bold flavors of the marinade and enhances the overall dining experience.

Storage and Reheating Instructions

Any unused marinade can be stored in the refrigerator for up to a week. If used as a sauce, it can be gently reheated over low heat, but do not allow it to boil to preserve the flavors.

Nutrition Information

Calories per serving

Each serving of this Argentine Marinade contains approximately 150 calories, making it a relatively low-calorie option for adding flavor to dishes without significantly increasing their calorie content.

Carbohydrates

This Argentine Marinade is low in carbohydrates, with the primary sources being the onion and garlic. The total carbohydrate content is approximately 10 grams per serving, making it a suitable option for low-carb diets.

Fats

The virgin olive oil contributes healthy monounsaturated fats to the marinade, with a total fat content of about 14 grams per serving. These fats are beneficial for heart health and can help to lower bad cholesterol levels.

Proteins

This marinade contains minimal protein, as it is primarily used for flavoring rather than as a protein source. The protein content is less than 1 gram per serving.

Vitamins and minerals

The ingredients in this marinade, particularly parsley and lemon juice, provide a good source of vitamins A and C, as well as minerals like iron and calcium. These nutrients are essential for maintaining healthy immune and skeletal systems.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with allergies to specific ingredients used in the marinade should exercise caution.

Summary

Overall, the Argentine Marinade is a healthy option for adding flavor to dishes. It is low in carbohydrates and calories, contains healthy fats, and provides essential vitamins and minerals.

Summary

The Argentine Marinade is a flavorful and versatile addition to any culinary repertoire. With its rich history and simple preparation, it offers a delicious way to bring the tastes of Argentina to your table. Whether used for marinating meats or as a flavorful addition to vegetables, this marinade is sure to impress.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Argentine Marinade. It was a warm summer day, and I was visiting my dear friend Isabella in her quaint little kitchen. Isabella was a true culinary artist, always experimenting with flavors and techniques from around the world. As soon as I walked into her home, the aroma of herbs and spices filled the air, and I knew I was in for a treat.

Isabella greeted me with a warm hug and a mischievous glint in her eye. "I have something special to share with you today," she said as she led me to her kitchen. She rummaged through her collection of handwritten recipes, each one a treasure trove of culinary secrets passed down through generations.

As she pulled out a weathered piece of paper, she explained that the recipe for Argentine Marinade had been given to her by a close friend who had traveled to Argentina many years ago. The ingredients were simple yet exotic, a blend of garlic, parsley, oregano, and red wine vinegar that promised to infuse any dish with a burst of bold, tangy flavor.

Isabella began to walk me through the recipe, her hands moving with practiced ease as she chopped and minced the fresh herbs. She explained that the key to a successful marinade was to let the flavors meld together for at least a few hours, allowing the meat to absorb the rich, complex taste of the herbs and spices.

As we worked together in her cozy kitchen, I couldn't help but marvel at the way Isabella transformed simple ingredients into a masterpiece of flavor. She spoke of her own culinary journey, of the countless hours spent in the kitchen experimenting and learning from the people she met along the way.

I listened intently, absorbing every word as if it were a precious gem of wisdom. Isabella's passion for cooking was infectious, and I found myself caught up in the excitement of creating something truly special.

After we had finished preparing the marinade, Isabella suggested that we use it to marinate a juicy flank steak for dinner that evening. As the meat sizzled on the grill, the tantalizing aroma of garlic and herbs filled the air, making my mouth water in anticipation.

When the steak was finally cooked to perfection, we sat down at the table to enjoy our meal. The meat was tender and flavorful, each bite bursting with the robust taste of the Argentine marinade. Isabella beamed with pride as I savored every mouthful, knowing that she had passed on her knowledge and love of cooking to me.

That evening with Isabella was a turning point for me. I realized that cooking was not just about following a recipe, but about infusing each dish with a piece of your soul. From that day on, I made it my mission to learn as much as I could about different cuisines and techniques, always seeking out new recipes and flavors to add to my repertoire.

Over the years, I have shared the recipe for Argentine Marinade with friends and family, each time adding my own twist to make it truly my own. And though Isabella is no longer with us, her spirit lives on in every dish I create, a reminder of the joy and passion she instilled in me that warm summer day in her kitchen.

As I sit down to enjoy a meal seasoned with Argentine marinade, I can't help but smile at the memories of that special day with Isabella. Her legacy lives on in every bite, a testament to the power of food to bring people together and create lasting memories. And for that, I am forever grateful.