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Thanksgiving: Delicious meal and more

 

argentine steak

Yesterday was the fourth Thursday in November which, as all Americans know, is the day they celebrate Thanksgiving; a federal holiday that commemorates the ‘first thanksgiving’.

One day during the fall (autumn) of 1621, four settlers were sent to hunt for food for a harvest celebration. The Wampanoag heard gunshots and alerted their leader, Massasoit, who thought the English might be preparing for war. Massasoit visited the English settlement with 90 of his men to see if the war rumour was true.

But it wasn’t and the Native Americans realized that the settlers were only hunting for the harvest celebration. Massasoit sent some of his own men to hunt deer for the feast and for three days, the English and native men, women, and children ate together. The meal consisted of deer, corn, shellfish, and roasted meat, far from today’s traditional Thanksgiving feast.

Being so far away from the land of her birth and now in Spain, Lisa was not ready to cook a traditional Thanksgiving dinner so I decided that we’d go out for a meal and, having made enquiries, we headed off to Garrucha. There we found an Argentine steak house serving both Angus and Hereford beef. For the benefit of any non-Brit readers, both these breeds of cattle – Angus and Hereford – although now bred in Argentina, are British and are renowned for providing top quality beef.

All meat is cooked over charcoal in the restaurant itself, not hidden in the kitchen. While we sipped sangria, we both opted for the special mixed grill which is a sharing dish for two people, comprising steak, spare ribs, chicken breasts and Argentine sausage, served with chips (fries to my American readers) and salad.

We both chose it to be cooked rare, which is exactly what we got. Cutting into the steak, I was absolutely delighted to see blood on my plate. That is just how a good steak should be.

We followed this with a dessert of traditional Spanish flan and, lastly, with cortado. This is an espresso cut with a small amount of warm milk. The word cortado is the past participle of the Spanish verb cortar, meaning ‘to cut’. In Spanish-speaking countries, a cortado is similar to the Italian caffè macchiato, where a small amount of warm milk is added to ‘cut’, literally ‘stain’, the espresso.

The whole meal was a delightful experience and, Lisa felt, a truly fitting celebration of Thanksgiving.

Before going inside the restaurant, we popped into a nearby electrical appliance store that had been recommended to us by a neighbour. There we placed orders for a washing machine that is being delivered and installed on Friday evening and a range cooker that is scheduled to arrive on Thursday evening next week.

The cooker in our new home really needed replacing and we thought it best to get a new one now and get it installed correctly right from the start.

Cat news: Prissy and Pooka have both ventured outside on Thursday and explored a ln the UK, Pooka had not gone outdoors for the last two years, so her ‘expedition’ was great to see.

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