Take away by Shiogormet

"Takeaway by Shio Gourmet Inc. is the most revolutionary way to shop!

Select your favorite product and choose between shipping options or pick it up at the one of the selected stores by Shio Gourmet Inc. around you, what a better excuse to visit one of the most select gourmet stores in town.
With "Takeaway" program you will have the option to choose from our exclusive list of stores in town, you just have to take your invoice and they will give you your product, simple as it sound! You will receive by email your invoice, the list of selected stores and the exclusive promotion only for takeaway members.

1. Select your favorite product; add it to your cart
2. Select shipping or takeaway
3. If you select "takeaway" after the payment you will receive a list of stores and special promotions for takeaway members,
4. Pick up your products when you want,
5. Enjoy.

Grilled Ribeye Marinated in Chimichurri with Lime Butter

Grilled Ribeye Marinated in Chimichurri with Lime Butter

SERVING: 6

Ten 1-inch rosemary sprigs

1/3 cup extra-virgin olive oil

kosher salt

Freshly ground black pepper

3 1-pound boneless rib-eye steaks

6 ounces of traditional chimichurri

5 ounces of salted butter

zest of 5 fresh limes

Whip the butter with the lime zest and reserve in the cooler.

Brush the ribeyes with the chimichurri, the rosemary, salt and pepper, let them rest 

for 1h in the cooler and 20 minutes at room temperature.

light a grill or preheat a grill pan. Season the steaks with salt and black pepper and 

grill over high heat, turning once, until well-browned and medium-rare, 8 minutes. 

Transfer the steaks to a cutting board and let rest for 5 minute. Serve with a small 

scoop of cold lime butter

                                       

Beef empanada with smoked chimichurri

Beef empanada with smoked chimichurri 

Dough:

• 2 cups lard or vegetable shortening (about 3/4 pound)

• 2 cups water
• 1/3 cup kosher salt
• 5 1/2 cups all-purpose flour

Filling:

• 2 Idaho potatoes
• 3 tablespoons vegetable oil
• 2 pounds beef sirloin, cut into 1/2-inch dice
• Salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 3 small onions, thinly sliced
• 2 tablespoons mild chili powder, such as ancho
• 1 tablespoon crushed red pepper
• 1 teaspoon ground cumin
• 1/2 cup water
• 4 scallions, thinly sliced
• 1 cup black olives, such as Calamata, pitted and coarsely chopped (about 6 ounces)
• 3 hard-cooked eggs, chopped
• 5 ounces of smoked chimichurri

•

In a saucepan, combine the shortening, water and salt and simmer over moderately high heat until the shortening melts and the salt dissolves. Sift the flour into a large bowl, make a well in the center and pour in the shortening mixture. Stir until a dough forms; it will be soft and oily. Pat the dough into a 12-inch square, cover and refrigerate until firm, about 1 hour.

• In a saucepan, cover the potatoes with water and boil over moderately high heat until tender, about 20 minutes. Drain and let cool, then peel and cut into 1/2 -inch dice.

• In a large skillet, heat 1 tablespoon of the oil. Add one third of the sirloin and cook over high heat without stirring until well browned on the bottom, about 3 minutes. Stir and cook until browned all over, about 3 minutes longer. Season with salt and pepper and transfer to a plate. Repeat with the remaining meat, adding 1 more tablespoon of oil before browning the last batch.

• In the skillet, melt the butter in the remaining 1 tablespoon of oil. Add the onions and cook over low heat until softened, about 10 minutes. Add the chili powder, red pepper and cumin and cook over moderate heat, stirring, until fragrant, about 3 minutes. Add the water and simmer until slightly reduced, about 3 minutes. Stir in the scallions, browned sirloin and any accumulated juices. Transfer the filling to a bowl and let cool. Fold in the potatoes, olives, smoked chimichurri and eggs and season with salt and pepper.

• Preheat the oven to 500°. Cut the dough in half and then cut each half into 9 equal pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball out to a 7-inch round. Moisten the outer edge of 1 round. Scoop a rounded 1/3 cup of filling on one half of the round and fold the other side over the filling. Press the edge down firmly, then fold it over onto itself at 1/2 -inch intervals to seal. Transfer the empanada to a baking sheet. Repeat with the remaining dough and filling; arrange the empanadas on 2 or 3 baking sheets.
Bake the empanadas for about 25 minutes, or until browned. Serve hot or at room temperature, with hot sauce.