>> I'M CHEF MICHELLE
BERNSTEIN.
THE GRILL IS HOT AND THE FOOD
IS READY AND THE CREW IS
HUNGRY.
IT IS TAME FOR AN ARGENTINE
COOKOUT ON "SO FLO TASTE."
th IS SOUTH FLORIDA.
IT IS WHERE I LIVE A WORK
SMED I'M CHEF MICHELLE
BERNSTEIN.
SOUTH FLORIDA IS MORE THAN
SUN, SAND AND SEA.
IT IS LIFESTYLE, FASHION,
CULTURE AND OF COURSE FOOD.
FOOD FROM ALL OVER THE WORLD.
JOIN ME AS WE CELEBRATE THE
FOOD OF SOUTH FLORIDA.
>> AND THE PEOPLE WHO LOVE
IT.
JOIN ME AS WE EXPERIENCE "SO
FLO TASTE."
>>> WELCOME, TASTE BUDS.
AS YOU CAN SEE WE ARE OUTSIDE,
THE BEAUTIFUL OUTSIDE AT
PELLICAN HARBOR.
I AM PRETENDING THIS IS THE
ARGENTINE PAMPAS OF THE I
THOUGHT IT WOULD BE FUN TO
SHOW YOU MY VERSION AND A
FRIEND OF MINE'S VERSION OF
ARGENTINE TRADITIONAL
COOKOUT.
LET'S GET COOKING.
I WILL PRESENT TO YOU MY
AMIGA.
THIS IS AUGUSTINE GAMBOA.
HE IS A CHEF AND COMES FROM OR
GENERAL TEEN.
WHAT I LOVE AUGUSTINE IS HE
DOES PRESIDENT SPEAK MUCH
ENGLISH SO HE WILL SPEAK TO ME
AND I WILL TRANSLATE.
HE KNOWS THE BEAUTIFUL
ARGENTINE COOKERY.
HE TAUGHT ME A FEW DISHES I
HAVE NEVER SEEN BEFORE.
I THOUGHT I WOULD MIX THEM
WITH A FEW THINGS I
TRADITIONALLY DO FROM OF
COURSE MY MOTHER'S HERITAGE.
[SPEAKING SPANISH].
WE ARE STARTING WITH THE
VEGETABLES.
IT IS A GOOD ACCOMPANIMENT FOR
THE MEATS WE ARE DOING.
THIS IS A BUTTER NUT SQUASH.
HE IS JUST GOING TO BREAK IT
DOWN AND HE IS GOING TO MAKE
PACKETS OF THE VEGETABLE AND
COOK THEM IN ALUMINUM FOIL.
>> EVERYTHING IS PRETTY
LARGE.
THEY ARE BIG CUTS HE WILL DO.
MORE JUICY AND MORE FLAVOR.
A SIMPLE KOSHER SALT AND
PEPPER AND A LITTLE SPRIG OF
THYME AND ROSEMARY.
YOU MAKE A LITTLE POCKET.
SO WE HAVE OUR GRILL ON LIKE A
MEDIUM TO MEDIUM HIGH.
WE WOULD LIKE TO START IT
REALLY, REALLY HIGH.
NOW WE ARE GOING TO BRING IT
DOWN TO A MEDIUM WHICH IS
ABOUT A 350 AND 400-DEGREE
TEMPERATURE.
THIS IS HALF A RED ONION AND A
CLOVE OF GARLIC AND A LITTLE
THYME.
SPRN SPEAKING -- [SPEAKING
SPANISH] YES AND A LITTLE
THYME.
WHEN IT BUBBLES UP WITH JUICE
ITSELF GETS REALLY SWEET.
IT IS JUST DELICIOUS.
THIS IS THE FUN PART.
THIS IS KIND OF COOL.
HE TAKES A WHOLE GOLDEN
DELICIOUS APPLE AND POPS IT
WITH A LITTLE BROWN SUGAR AND
IT GIVES IT A LITTLE BALANCE
OF SWEETNESS WITH SALTINESS OF
THE MEAT.
THE WHOLE CARROT, NOT PEELED,
SCRUBBED A LITTLE.
A LITTLE ROSEMARY AND OLIVE
OIL AND SALT AND PEPPER.
RUSTIC.
THIS IS ALL ABOUT AS RUSTIC AS
YOU CAN GET WITH THE COOKING.
AND OF COURSE THE POE DAY --
POTATO.
HALF A POTATO, GARLIC CLOVE,
ROSEMARY, SALT AND PEPPER AND
LITTLE THYME.
WE ARE THROWING IT ALL UP
HERE.
THE NEXT THING HE IS DOING
WHICH I HAVE NEVER SEEN BEFORE
, HE IS GOING TO TAKE A HALF A
PEPPER AND ROAST IT AND PUT AN
EGG INSIDE OF IT AND COOK THE
EGG INSIDE THE ROAST PEPPER.
HE IS CLEANING IT OUT AND
KEEPING THE STEM.
WE WILL START GRILLING IT.
HE WILL MAKE A FILLING WITH A
SMALL CHORIZZO SAUSAGE WITH
GRATED MOZZARELLA AND A LITTLE
PARSELY AND OF COURSE THE
EGG.
SO HE IS NOW GOING TO FILL THE
PEPPER WITH THE EGG.
EVERYTHING TOGETHER.
THE MOZZARELLA AND A LITTLE OF
THE CHOPPED CHORIZZO.
HE SAYS YOU ALWAYS PARTIALLY
COOK THE CHORIZZO OR FULLY
COOK THE CHORIZO.
AND THEN YOU FINISH WITH
GRATED PARMESAN.
AND THEN YOU FINISH IT WITH
PARSELY.
THAT WILL TAKE ABOUT 30 TO 40
MINUTES.
WE WILL GET ALL OF OUR
SAUSAGES AND OUR MEAT AND PUT
THEM ON THE GRILL.