Recipes for innovative grilled dishes and wine pairing tricks Peru | nnda | nnni | RECIPES

A weekend grill is a great plan to reunite the family, enjoy good meats, accompaniments and a wine to toast for the achievements obtained or that things went to work on a personal level. If your idea is just to put a strip roast, picaña or chorizos, here we leave others recipes to surprise and make you an expert grill or charcoal master.

SEE ALSO | Grilled fish ceviche

For the result to be the best, it is ideal to have a slow cooking of the meat and so it does not come out dry. Expert suggestion is a middle ground, so you will feel better all the flavors and just add salt.

If you want a different alternative for your grill on Saturday or Sunday, here are some suggestions and recipes from the Peruvian team that qualified to compete in the World Ancestral Grill Tournament to be held from July 23 to 24 in Medellin, Colombia. They are Julio Geldres, Executive Chef of Primitivo Parrilleros; Gabriel Cordero, Chef and co-founder of GrillCorp; Gonzalo Masias, Independent Chef and Paul Ccocia, Chef of Zoyla are the four experts of the Peruvian team that have qualified to compete in the World Tournament of Ancestral Grills to be held from 23 to 24 July in Medellin, Colombia .

1. Shells with both cheese and yellow pepper


  • 12 fresh and clean fan shells
  • 250 g of mozzarella
  • 250 g of parmesan
  • 150 g of yellow pepper paste
  • Unsalted butter.


  1. Thoroughly clean the shells, add them to each of the drops of lemon and salt. In a bowl, mix the parmesan and mozzarella, add the yellow pepper and mix well. Add butter to add smoothness. Cover each shell with the mixture and au gratin on a grill over high heat or in an oven at 180 ° C.

PAIRING: Tabernero Gran Blanco – Chenin Blanc. The perfect acidity of this variety will highlight the flavors of this seafood dish, preferred by many Peruvians.

2. Sausages with Andean chimichurri


  • 1 pack of Artisanal Sausages

Andean chemist:

  • 5 garlic cloves
  • 10 tablespoons chopped parsley
  • 4 tablespoons dried oregano
  • 2 tablespoons dried pepper
  • 2 tablespoons chopped rocoto
  • 3 tablespoons red vinegar
  • 6 tablespoons oil
  • 1/2 tablespoon huacatay
  • 1/2 tablespoon of bedbug
  • Salt and pepper to taste


  1. Place all the ingredients for the chimichurri in a bowl and let stand 1 day in the refrigerator.
  2. The Chorizos smoked in kamado for (10 minutes per side) and finished in Josper Oven or grill (2 minutes per side). To serve.

PAIRING: Tabernero Blanco de Blancos – Chardonnay, Chenin Blanc and Sauvignon Blanc. This white wine will harmoniously accompany these delicious sausages with spices whose freshness and breadth will enhance their flavors.

3. Narrow steak train with vegetables


  • 1 Whole Piece of Narrow Steak with Bone
  • Carrots
  • Peppers
  • Sweet potatoes
  • Zucchini


  1. The whole narrow steak with bone, seal it in kamado on its 3 sides over high heat, then bring it to indirect heat for an hour on the part of the bone in L. If you have the thermometer seek to reach the center of the piece between 47 and 52 degrees .
  2. Then let stand in a warm place, then place the piece with a deboning knife following the shape of the bone, then cut into large pieces of 7 cm and leave on the grill over high heat and portion with a very sharp knife.
  3. To get the grilled vegetables: take carrots, peppers, sweet potatoes and zucchini to soasar in direct embers, that is, on one side of the embers next to the ashes, look for burnt edges and that the vegetables soften. Then remove from the heat and peel the skin of the carrot, peppers and grate over high heat with olive oil.
  4. Serve the steak looking for height in the dish accompanied with vegetables and sweet potato that will be very sweet.

PAIRING: Vittoria Reserva Malbec. With a fruity profile, remade and medium structure, this wine will highlight the juiciness of this cut and refresh the gratuitousness of its nature and passage through the embers.

4. Lamb on the stake


  • 01 Cordero Macho (approximately 15 kilos) choose the one with the least odor
  • Garlic
  • Parsley
  • Thyme


  1. Let the lamb rest for at least 4 hours in water and salt.
  2. Start lighting your fires looking for a radiation cooker and that the heat does not hit the lamb directly. Always start from the inside of the piece and then turn it over. This cooking technique can take about 5 hours.
  3. During this time moisturize the lamb with an aromatic brine, you can use garlic, parsley, thyme face protein every 20 minutes.
  4. Portion and serve.

PAIRING: Vittoria Reserva Cabernet Sauvignon. The strain reigns in all its splendor with this label with an elegant profile, good structure and balance with round tannins and light complexity that extends in the mouth with great freshness. The perfect pairing with this amazing Lamb.

The renowned Peruvian winery Tabernero will be part of the Peruvian team of the World Tournament of Ancestral Grills with its high quality wines such as the Gran Blanco de Tabernero made from Chenin Blanc grapes; its Blend of whites as well as the Vittoria Reserva line, with its Malbec and Cabernet Sauvignon varietal monkeys.

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