roasted kingfish

This is something that is often said: eating is a ritual. Eating and preparing food to offer to others. It is repeated so that might sound cliché, or truth. I prefer the latter, with the truth. Eating and cooking is a ritual. And arm roast is a ritual too. And these grilled kingfish have even more than that, of that sacred thing about cooking for others. What makes possible this extra drop of ritualism in this case is pepper cinnamon and pine nuts carrying the original recipe, which appeared in Gourmet Patagonia, voted the best culinary book published in the world market during 2012.

The cinnamon is the sacred tree of the Mapuche people, it sticks out the occupying machis species of shamans and spiritual leaders of their community. And the pinion or Pewen is the fruit of the Araucaria, support of Mapuche families living in the mountain areas where this ancient tree grows. While this recipe the cinnamon and Pewen lend themselves to more mundane and simple purposes, it gives me to think that something sacred from the southern lands bring up a grill either.

Silversides of this original recipe are those who live and swim in the rivers and lakes of northern Patagonia, but try this recipe with any silverside you find. Treat yourself anyway. And replace pepper black pepper and cinnamon for the Pewen or sprocket by the much smaller sprocket Spanish or Italian, and more oily than the fruit of the Araucaria, but they do a good translation flavor sought. You can also try with cooked chestnuts easier to handle than smaller sprockets that just suggested.

(Note:. Let silversides in salted water for about ten minutes and then, when you put on the grill, wait until the batter or floured have a golden color These times are mine and not of Gourmet Patagonia editorial gently me he gave permission to reproduce here this wonderful recipe).

The cypress talking recipe is called Guaitecas cypress, an endemic species of southern Chile and Argentina, known for its excellent and aromatic wood.