From: Executive chef/owner Espartaco Borga and corporate chef Julia Lopez, La Duni, Dallas, TX. Yield: 12 servings.
as needed, chimichurri (recipe follows)
as needed, popovers (recipe follows)
12 Argentinean sausages, 4-6 oz. each, grilled and split lengthwise
3 fresh Hass Avocados*, peeled and cut into quarters
¾ cup mayonnaise
12 oz. thin slices of Manchego cheese, ½ oz. each
24 slices Roma tomatoes
3 oz. mixed greens
to taste, salt and pepper
Chimichurri (yields 4 cups, 64 servings):
¼ bunch Italian parsley, leaves and tender stems only, coarsely chopped
¼ bunch cilantro, leaves and tender stems only, coarsely chopped
1 bunch curly parsley, leaves and tender stems only, coarsely chopped
1 oz. roasted garlic, minced
2 oz. fresh lemon juice
2 oz. fresh lime juice
2 oz. champagne vinegar
1 tsp. oregano, dry, leaf
1 tsp. garlic powder
½ tsp. tarragon, dry, leaf
3 bay leaves, crushed in half
½ tsp. cayenne pepper
½ tsp. paprika
½ tsp. crushed red chili peppers
½ cup olive oil
2 cups grape seed oil
1 oz. roasted red bell pepper, minced
Popovers (yields 12 large popovers):
6 large eggs
3 cups milk
1½ tsp. salt
3 cups all-purpose flour
3 Tbsp. melted butter for batter
2 Tbsp. additional butter for pan
For chimichurri: Mix together all ingredients except olive oil and grape seed oil, then let rest for 15 minutes. Gradually whisk in the oils. Refrigerate for at least 2 hours before use.
For popovers: Preheat the oven to 450°F. Place popover pan in oven for 3 minutes. In a blender, blend together eggs, milk and salt. Blend to incorporate air. Add in flour and melted butter for batter and blend just until smooth. Remove pan from oven and brush the inside of each of the popover cups with melted butter, about ½ tsp. each. Place them back in the oven for an additional minute or two. Immediately fill the cups half full with the batter, about ½ cup and bake immediately for 20 minutes. Turn down the oven to 300°F and bake until golden brown and crisp, about 20 minutes. Immediately remove popovers from the pan. Serve immediately or hold at room temperature and reheat later.
Per order: Cut popover in half lengthwise. Spread the top half of the popover cut side with 1 Tbsp. mayonnaise. Thinly slice ¼ of an avocado and place on bottom half of the popover. Top this with one hot grilled Argentinean sausage. Top with 1 Tbsp. chimichurri. Top with 2 slices Manchego cheese, then ¼ oz. mixed greens and 2 slices Roma tomatoes. Season with salt and pepper to taste. Close sandwich, skewer and cut in half on a diagonal. Serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.