Get Grillin': Gaucho Parrilla Argentina
Matthew Neal of Gaucho makes these chipotle Brussels sprouts the perfect partner for any grilled meat.
Sweet, sticky sauces, slow-smoked meats, and savory sides: there’s nothing like the smell of barbeque in the summer. Aficionados know that “barbeque” is a sweeping term that includes American-regional styles like South Carolina’s vinegar-based sauce or Memphis-style slow-smoked, rubbed ribs, as well as many international traditions. Korea hits the sweet-savory mark with their thinly-sliced, grill-marked meats, and tender pork topped with smoky, hot jerk sauce brings the Caribbean into the grill game. Five of Pittsburgh’s grill masters share their masterpieces, from traditional smoked brisket to bulgogi.
Wood-fired meats are a signature item at Gaucho Parrilla Argentina. The South American-inspired restaurant has it all: plates of fatty, grilled rib-eye, roast pork, seafood and chorizo paella, and two-hands-required sandwiches. For an at-home feast this summer, Matthew Neal is pairing honey-and-chipotle-tossed, cashew-topped Brussels sprouts with a mixed grill.
About the mixed grill, Neal advises: “Start with your favorite cut of steak, grilled to your preferred temperature. Pair that with either grilled chicken legs or breast. Lastly and very important: your absolute favorite summer sausage. Whether it's a hot Italian, a smoked kielbasa, or even something fresh from our friends Parma Sausage in the Strip District. The mixta is a good option for having groups of people over for a cookout.”
Chipotle Brussels Sprouts
Instructions
1 lb Brussels sprouts
6 oz chopped chipotle peppers in adobo (I like to pulse in a food processor)
3 oz honey
1 tbsp paprika
1 tbsp ketchup
¼ cup chopped cashews (I prefer roasted and salted)
Instructions
Start by preheating your oven to 400 degrees. Then, stem and split your sprouts. In a small bowl, combine the chipotle peppers, honey, paprika, and ketchup, and mix until incorporated. Taste the sauce, then add to your desired amount of heat. Throw the sprouts in a bowl and coat them in as much or as little of the chipotle sauce as you like. Arrange the sprouts on a baking sheet and place in the oven for about 20 minutes or when you start to see some roasty-toasty-ness on the leaves. To serve, place in a serving dish and sprinkle with the chopped cashews and a little bit of straight honey.