Friday we had a meeting of two divergent cuisines at our house. Our wine guru grilled in the traditional Argentine manner making delectable Asado, and I cooked Fish Tagine and prepared traditional Moroccan salads as the accompaniment to the meal.

It is always a wonderful meeting of the minds when this group gathers because we are so similar in some ways and so very different in others. The most rewarding part of the evening is always the enjoyment of the food by all. South America meeting North Africa at the table was a great success.

On the grill was Vacio, Skirt Steak, Goat Ribs,  and Argentine Chirizo.

My contributions to the evening included, a Salmon Tagine with colored bell peppers, tomatoes, garlic and cilantro. For the salads I prepared Moroccan carrots, hummus be tahini, beet salad, tahini.

I added boiled corn with cilantro as the Costa Ricans do, and a sliced tomato and onion salad with cumin.

Ironically the Asado chef ate the Moroccan fish tagine, and the “honorary” Moroccan chef ate the Asado.

I skipped the goat despite the care with which is was prepared, but those who chose it nibbled the bones until there were no scraps left.

Since oregano is banned from my spice shelf (my partner is alllergic to it) our Asado chef chose to rub it with dry rosemary, sea salt, white pepper and a bit of cumin to bring out the flavor of the goat.

For dessert our guests nibbled on orange confiture and some eggplant confiture I’d done for the Moroccan cookbook. It was their first exposure to the Moroccan confitures and they were delighted with the flavors.

Next post I’ll share with you another menu I recently prepared as I cook the dishes that will be featured in the authentic Moroccan cookbooks.