Argentine Beef Stew in a Pumpkin (Carbonada En Zapallo)

From Sasha Martin, Globaltableadventure.com, a truly amazing blog: “Carbonada en Zapallo is a traditional Christmas dish in Argentina, it also makes a wonderful dish for Halloween or Thanksgiving potlucks. It’s best to bake the pumpkin on something you can use for serving because trying to lift a softened pumpkin full of soup … well, let’s just say it begs to crack in half and spill everywhere. If this is not an option, roast the pumpkin on a baking sheet until well browned – about an hour and fifteen minutes, remove to serving platter and fill with completely cooked soup right before serving.” Check out her blog about cooking the world!

Braised Rabbit in Red Wine Argentine Style

Argentina is a meat lovers’ paradise. In the farms and field villages of the central states the cooks love to braise with red wine, and rabbit is very popular there. This recipe is a favorite of Andrew Zimmern, host of the TV show Bizarre Foods.

National Stew of Argentine (Puchero)

Posted for ZWT7- Central and South America. I found this on alleasyrecipes.com. Note: Zaar doesn’t recognize the calf’s foot cut in 4 pieces so I put it here. You probably can’t buy one anyway but its part of the recipe.

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