My pal, Donnie, sent his son Ben over one morning with a cookbook by Francis Mallmann.
“My dad wants you to make this,” he said, opening the thick volume to a bookmarked page.
Francis Mallmann is an Argentine chef from Patagonia who likes to cook over open fire. The recipe was for a grilled cow. In the ingredients section, it called for “One cow, butterflied.” I imagined walking to the meat counter at the Whole Foods and asking for a cow.
Salmon at Pike’s Place Market in Seattle
Prior to our Labor Day weekend visit to Seattle to see our friends, the Pfaffs, I had suggested to host Bob that we might do an open-fire Mallmann dinner, which wouldn’t be practical at home in Topanga Canyon, where I might burn the better part of drought-stricken Southern California to the ground. More
skinny girls & mayonnaise 