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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® 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® Filet Mignon, to the most flavorful, like our Niman Ranch All-Natural Certified Angus Beef® 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.

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El Gaucho Grilling Tips





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