Francis Mallmann

Star South American grilling chef Francis Mallmann, whose newest restaurant is Los Fuegos at Miami Beach’s Faena Hotel, uses fresh Mexican-style chorizo to make this rich, meaty sauce. Slideshow:  More Gnocchi Recipes 
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"I love opposites—raw and cooked, hot and cold. I don't believe in harmony; that's for children," says chef Francis Mallmann. Here, he redefines potato salad by tossing contrasting ingredients together in unusual combinations, like warm, crisp potatoes and sautéed leeks with fresh salad greens. Slideshow:  More Potato Salad Recipes 
Beef-and-Onion Empanadas
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These traditional Argentine empanadas are filled with a mixture of ground beef, smoked paprika, green olives and cumin, then baked until golden. Slideshow:  More Latin American Recipes 
Grilling guru Francis Mallmann is a master of efficiency. Here, he creates a delicious first course using only a cast-iron skillet, first toasting the bread in it, then quickly searing the mushroom, onion and garlic toppings right after. Plus:  More Appetizer Recipes 
Dulce de Leche Crêpes
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"We Argentinians have a very sweet tooth," says chef Francis Mallmann about this dessert of delicate crêpes filled with the Latin caramel sauce dulce de leche and topped with whipped cream.
T-Bone Churrasco a la Plancha
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For a taste of: ArgentinaTry this cookbook: Seven Fires: Grilling the Argentine WayChef Francis Mallman delves into grilling methods like a la plancha—on a griddle—in his book.Plus: Argentina's Best Wine ValuesMore Great Steaks
Francis Mallmann cooks salmon fillets on a large, flat stone that has been heated in hot coals so that it gets superhot and gives the food an incredible crisp crust; a griddle or flat-bottomed skillet would be fine, too. He cooks the salmon on one side only, charring it lightly, while the other side stays tender, sweet, and fresh-tasting.
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When he's grilling for pleasure on a hot summer night, Francis Mallmann invariably has a cool cocktail in his free hand. The extra-refreshing one here combines sweet wine and the bitter Italian aperitif Campari.Plus: F&W's Cocktail Guide
Fresh bread crumbs are an underrated way of adding fabulous crunch to recipes. Here Francis Mallmann uses bread crumbs tossed with fresh basil and lots of Parmigiano-Reggiano cheese to create a great topping for tender grilled vegetables. Plus: F&W's Grilling Guide More Amazing Vegetarian Dishes
Francis Mallmann cooks salmon fillets on a large, flat stone that has been heated in hot coals so that it gets superhot and gives the food an incredible crisp crust; a griddle or flat-bottomed skillet would be fine, too. He cooks the salmon on one side only, charring it lightly, while the other side stays tender, sweet, and fresh-tasting.
When he's grilling for pleasure on a hot summer night, Francis Mallmann invariably has a cool cocktail in his free hand. The extra-refreshing one here combines sweet wine and the bitter Italian aperitif Campari.Plus: F&W's Cocktail Guide
Fresh bread crumbs are an underrated way of adding fabulous crunch to recipes. Here Francis Mallmann uses bread crumbs tossed with fresh basil and lots of Parmigiano-Reggiano cheese to create a great topping for tender grilled vegetables. Plus: F&W's Grilling Guide More Amazing Vegetarian Dishes
Before grilling chicken, Francis Mallmann tucks orange zest and just-picked oregano under the skin. The fresh flavor is amazing with the crispy, smoky bird.Plus: F&W's Chicken Cooking Guide More Grilled Chicken Recipes
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This super-sweet dessert, called tableton in Argentina, consists of layers of crunchy pastry rounds and a rich caramel made simply by boiling milk and sugar until thickened and golden.Plus: More Dessert Recipes and Tips