This week was a fantastical Disney meal. We combined Sauldos Amigos and The Three Caballeros into one cook, sadly they just aren't as popular of Disney movies. We'll also be combining our next two (which are Make Mine Music and Fun & Fancy Free). Hopefully some of you here remember these movies, though. Both movies that went on the blog this week were set in South America. Primarily taking place in Argentina, Chile, and Brazil. We were excited to see what food the movies would feature, but had no idea what a feast we would have! The movies are more like compilations of short stories, so not everything goes together.

From Saludos Amigos we made bread, Peruvian style. Unfortunately we didn't have a Donald to knead into it (he falls into the dough in the movie). We made asado, with Goucho Goofy flair. It's a way meat is cooked, typically sirloin or sausages. It comes served with a special chimichurri sauce and a baguette. We made a virgin lime cocktail called Cachaça, which is extremely sugary. Also delicious.

From the Three Caballeros we made lemonade and two different Brazilian desserts called quindins, and cocoadas. They're both coconut based. Quindins are almost like a formed custard, they're mostly egg. Cocadas are straight sugar and coconut, essentially. Mate was featured in both movies, it's very earthy. I don't recommend it.

I really don't think there's enough time to go through each of the foods (you can look at our blog for that. See dinseymeals.wordpress.com). However, I will go over the favorites with you, and I'm going to include the chimichurri sauce recipe.

The asado was by far my favorite, and Rhett's favorite, entrée. The steak was unbelievably good. If you like your meat well done, then this may not be the dish for you. We got a sirloin and grilled it over charcoal for just a short amount of time. Then, with mini baguettes in hand, and sauce on the spoon, we tried it. The way asado is meant to be eaten is by cutting of portions of the meat at a time, and holding it in your hand with the baguette. Not like a sandwich, but rather the meat sticks out one side of your grip, the bread out the other, and you rotate your hand to take a bite of each as you go. It was harder than it looked, so I just stuck with a fork and knife. The chimichurri sauce was outstanding. I was pleasantly surprised, because I did not think it was going to taste that good. It's a vinegar and oil base, with lemon juice and onion and a bunch of parsley. So it came out tasting really tart. I was not ready to put it on my juicy asado, but the movie taught us we have to try it, and I'm so glad I did! We also cooked sausages asado style, but I felt that the sauce really complimented the sirloin better.

Here's your chimichurri sauce recipe to try next time you're grilling up a steak:

1 cup	Chopped parsley
4 cloves	Garlic minced
1 teaspoon	Salt
1/2 teaspoon	Pepper
1/2 teaspoon	Red chili pepper flakes
1 tablespoons	Dried oregano
Small	Onion, minced
3/4 cup	Olive or vegetable oil
3 tablespoons	Red wine vinegar
3 tablespoons	Lemon juice

Place all ingredients into a blender or food processor until finely chopped, not pureed. Then spoon on top of steak and enjoy! It's that simple. I think it took me all of 5 minutes to throw together.

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That's all for this week folks!