On today’s episode of THE FOOD SEEN, the master of live fire cooking, Francis Mallman, is ON FIRE! Well, not literally, but it’s the title of his new book, Mallman on Fire, a follow up to his international hit, Seven Fires: Grilling the Argentine Way. A self-proclaimed son of Patagonia, Francis embodies the spirit of South America’s finest wood fire cooks, like the indigenous Mapuches, and gauchos on the range. For this book, Francis traveled the world, from Brooklyn to Paris, with a an array of portable chapas (griddles/planchas) and parillas (grills), even cooking infiernillo (between two fires). We’ll talk about wood, which ones to use, how to control their flame, turn them into charcoal, and use the ashes and embers (rescoldo). Recipes such as, Cowboy Ribeyes, Potato and Chicken Galette, Charred Herb Salsa (which is not chimichurri), Coal Burnt Pimento Oil, Tuna Churrasco and Avocado Sandwiches … are all about patience, enjoying conversation, and LOVE. This program was brought to you by Whole Foods Market.
“I love to be out in the rain. I love to cook in the snow – I do it a lot. It’s so romantic.” [05:00]
“The first step [to grilling] is to burn a big fire in your backyard, sit in your chair and see what happens as it burns down.” [06:00]
“Every time people see a fie and see you cooking with fire there’s a language that bonds you.” [19:00]
“You need patience for cooking with fire and that’s the beauty of it.” [23:00]
–Francis Mallmann on The Food Seen