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El Gaucho Wicked Shrimp
1 lb. Prawns size 21-25’s
1/4 lb. Butter
1 1/2 tsp. Garlic, Minced
1 1/2 tsp. Lee & Perrins Sauce
1 1/3 Tbls Wicked Spice
1/2 cup Shrimp Stock or Fish Stock
1/4 cup Beer
Grilled Tuscan Bread Slices

Procedure: Melt 1/2 of the butter in skillet (1/8 lb) on med-high heat. Add garlic, L&P, 1-1/3 Tbs. Wicked Spice and prawns and sauté 2-3 min. Add beer and stock, cook 2 min. and swirl in remaining butter.

Beef Diablo: Substitute 1lb of chopped top sirloin or any high end beef for the prawns and 1/2 cup beef stock for the shrimp stock. Chicken Diablo: Substitute 1lb of chicken and 1/2 cup chicken stock.
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Chateaubriand Cliff Sauce
1 tsp. L&P Worcestershire Sauce
1 ounce Meat Drippings
2 ounce Au Jus
1⁄2 tsp. Colemans Mustard
1 ounce Whole Softened Butter
1 ounce Cab Sauvignon or Merlot Wine

Procedure: Combine a tablespoon of butter with mustard until smooth. On a cutting board with a silver tray to catch the sauce, spread butter and mustard mixture over pre-grilled Chateaubriand. Slice the meat in six equal portions and place them on two plates. Combine the Red Wine, Worcestershire, Au Jus, and meat drippings. Spoon the mixture over the Chateaubriand.
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El Gaucho Grilling Tips
 

Once you’ve enjoyed a steak El Gaucho® style, you know where the best of the best can be found. Now, thanks to El Gaucho Seasoning and El Gaucho Wicked Spice, you can bring a little taste of your favorite restaurant to your very own grill.

GRILLING TIPS: Here are a few helpful tips for finding and preparing a great steak at home.

Selecting the Cut: It all begins with choosing the perfect piece of meat. Renowned Corporate Executive Chef Ken Sharp recommends selecting from the superior cuts found only in Niman Ranch All-Natural Certified Angus Beef® Brand steaks. Because less than one percent of all beef raised in the United States meets this strict standard, you can be sure that your steak will embody unsurpassed flavor and tenderness, even before it meets the flame. Depending on your particular taste, you can select from the most tender cuts, like our custom-aged Certified Angus Beef® Brand Filet Mignon, to the most flavorful, like our Niman Ranch All-Natural Certified Angus Beef® Brand 28-day dry-aged New York or Frenched Rib Chop.

Getting the Grill Ready: When it’s time to fire up, our El Gaucho® chefs suggest Kingsford charcoal—it’s the brand we trust for all of our grilling needs. Once the coals are glowing red, sprinkle all sides of your steak with El Gaucho® Seasoning, using approximately 3⁄4 tsp. per pound of meat.

Cooking the Steak: Place the meat on the grill for 3-4 minutes. Turn the meat over in the same direction and continue grilling for another 3-4 minutes. Turn the meat over once more, this time rotating it at a 45° angle to obtain crisscross marks and to ensure that the meat is evenly cooking. Finish by turning the steak over until you have achieved your desired level of doneness. A pocket thermometer of 0° to 220° comes in handy and can be obtained from your local grocer. Remember that the grilling time will change depending on the cut of beef.

At El Gaucho®, the internal temperatures
for the varying degrees of doneness are:
110° = Rare (cool in the center)
120° = Medium Rare (warm in the center)
130° = Medium (pink in the center)
140° = Medium Well (trace of pink)
150° = Well (brown throughout)

El Gaucho® Seasoning is also great for barbequing chicken, pork, lamb, or veal. Use approximately 3⁄4 tsp. per pound. PRINT GRILLING TIPS ≫

El Gaucho proudly serves Certified Angus Beef Niman Ranch All-Natural Certified Angus Beef®

  El Gaucho Clam Chowder
6 oz lg. white potato peeled; diced 1/2"
4 oz yellow onion peeled; diced 1/2"
4 oz celery diced 1/2 inch
2 oz clam base
1 clove fresh garlic minced
1 tsp fresh thyme minced
2 tsp black pepper freshly ground
7 oz water
2 oz bacon diced 1/4 inch
3.5 oz blond roux
1-14 oz can clams chopped
16 oz cream
El Gaucho Seasoning
1 bunch fresh parsley

Recipe Note
There are many different colors of roux you can cook, some made with butter, and others made with oil. For a jambalaya you would want a roux made with oil. A good brown roux will give the jambalaya a nutty flavor as well as a silky texture. For this recipe, we use butter and make a blond roux, for a thickener and texture.

Method for the Blond Roux
Weigh equal parts flour and butter. You want about 4 ounces of roux total, 2 ounces butter and 2 ounces flour. Melt the fat on low heat until liquid. Do not brown the butter. Slowly whisk in the flour until you have a smooth paste. Place the roux in a 350 degree oven for 15 minutes. Your end result should be a golden brown roux that is silky and does not have a flour aftertaste. Reserve for later in the recipe.

Method for chowder base
Chop bacon in 1/4 inch pieces and cook in sauce pan until cooked 3/4 of the way. Drain excess fat. Drain chopped clams, reserving meat from the juice. Place all other ingredients into pan with bacon except clams and diced potatoes and roux. Bring to a boil and turn down to a simmer cook until onions are soft. Add the potatoes and simmer. Cook until they are al dente, gently whisk in roux until smooth and thickened. Continue to cook over low heat for 8 to 10 minutes. Add chopped clams. Place in a container not more than 2 inches deep and cool in refrigerator. The chowder base will keep up to 2 days in the refrigerator.

Method for making the soup
Place 16 ounces of the chowder base in a sauce pan and add 16 ounces cream season with 2 tsp El Gaucho Seasoning Salt. Bring to a boil and turn down to a simmer. Cook until thickened slightly. Serve in warm bowls with fresh chopped parsley warm crusty French bread is a great accompaniment.
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