SEVEN FIRES Grilling the Argentine Way Francis Mallmann WITH PETER KAMINSKY ARTISAN | NEW YORK To Patagonia—the land of my childhood, the land that inspired my life. Fire has its own language, spoken in the realm of heat, hunger, and desire. It speaks of alchemy, mystery, and, above all, possibility. It is a slumbering voice inside me The ever-present beast within my soul It is beyond words, beyond memory, It comes from a time long before I can recall. Contents A Son of the Andes by PETER KAMINSKY Baptized by Fire My Argentina The Ways of Fires PARRILLA | Barbecue CHAPA | Cast-Iron Griddle or Skillet INFIERNILLO | Little Hell HORNO DE BARRO | Clay Oven RESCOLDO | Embers and Ashes ASADOR | The Iron Cross CALDERO | Cauldron Appetizers Zucchini with Basil, Mint, and Parmesan Pears and Ibérico Ham with Parsley, Olive Oil, and Garlic Sauce Fresh Figs with Mozzarella, Thyme, and Olive Oil Endives, Sun-Dried Tomatoes, and Olives Burnt Tomato, Goat Cheese, and Anchovy Bruschetta Burnt Ricotta Salata, Tomatoes, and Olives Smashed Beets with Greens, Goat Cheese, and Garlic Chips Humita Butternut Squash Soup with Garlic and White Wine Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips Grilled Polenta with Burnt Tomatoes and Morcilla The Glorious Empanada Mussels with Garlic and White Wine Griddled Asparagus with Egg Vinaigrette and Toasted Bread Crumbs Rescoldo Vegetable Plate Provoleta Charred Calamari Salad Crisp Sweetbreads with Criolla Salad Beef A Perfect Steak A Sunday Asado Churrasco Bricklayer Steak Tournedos Wrapped in Bacon and Sage A La Vara Skirt Steak and Fry Bread Braided Beef with Anchovies and Olives Beef and Potato Pie Veal Chops with Fresh Bread Crumbs Carbonada in a Pumpkin Whole Boneless Rib Eye with Chimichurri Una Vaca Entera Lamb, Pork, & Chicken Lamb al Asador 7½-Hour Lamb Malbec with Rosemary and Lemon Flipped-and-Flapped Lamb with Mustard, Oregano, and Lemon Confit Smashed Patagonian Lamb with Lemon Confit and Herbs Boneless Pork Chops with Honey Gremolata Bife de Chancho Wrapped in Prosciutto with Sage Pork Tenderloin with Burnt Brown Sugar, Orange Confit, and Thyme Peached Pork Salt-Crust Roasting Salt-Crust Leg of Pork with Honey Gremolata Salt-Crust Chicken Chicken Chimehuin Chicken Breasts with Capers and Black Olives Fish & Shellfish Grilled Scallops with Endive and Radicchio Cast-Iron-Seared Octopus with Murcia Pimentón Shrimp with Spaetzle Iron-Box Flounder with Vegetables Chupin of Salmon and Spring Vegetables Brook Trout in Crunchy Potato Crust Salt-Baked Striped Bass with Olive Oil, Herb, Lemon, and Garlic Salsa Salt-Baked Salmon on an Infiernillo Salmon a la Vara Vegetables Herbed Potatoes Anna Potato Dominoes Salt-Crust Potatoes with Marjoram Sweet Potatoes “Tata” with Honey and Thyme Patagonian Potato Galette Smashed Potatoes with Tapenade Crust Curanto Winter Vegetables Baked in Salt Burnt Fennel and Zucchini with Parmesan, Lemon, and Basil Caramelized Endives with Vinegar Burnt Tomato Halves Stacked Ratatouille Light Meals & Salads Chivito Pan Bread with Griddled Red Onions and Rosemary Salmon and Charred Fennel with Aioli on Whole Grain Bread Patagonian King Crab, Potato, Corn, and Leek Cakes King Crab Salad with Fennel Tomiticán Omelet Gramajo Springtime Fava Bean Salad with Poached Egg Pascualina Grapefruit Salad with Arugula and Toasted Hazelnuts Sheet Music Salad Chicken Livers with Artichokes, Arugula, Lemon, and Almond Whole Andean Pumpkin Salad with Mint, Arugula, and Goat Cheese Burnt Tomatoes and Fennel with Mustard Vinaigrette Crunchy Roasted Potato and Arugula Salad Desserts Burnt Stone-Fruit Tart Crepes Soufflées with Raspberry Preserves Burnt Oranges with Rosemary Granny Smith Pancakes Leche Quemada Dulce de Leche Flan Dulce de Leche Panqueque Tabletón Mendocino Breads Cremona Bread Pan de Campo Galletas Martin Fierro Milk Buns Pan Negro Fry Bread Chapa Bread Basics Aioli Black Olive Tapenade Orange Basil Tapenade Anchovy and Shallot Tapenade Chimichurri Parsley, Olive Oil, and Garlic Sauce Salsa Criolla Salsa Lucía Sun-Dried Tomatoes Toasted Fresh Bread Crumbs Toasted Almonds Crispy Garlic Chips Clarified Butter Honey Gremolata Red Wine Vinaigrette Lemon Vinaigrette Mustard Vinaigrette Lemon Confit Orange Confit Charred Sweet Potato Strips Rescoldo Bell Peppers and Onions Roasted Peppers Rescoldo Eggplants Sources Photo Credits Restaurants (and Hotel) of Francis Mallmann