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Showing posts with label Grill. Show all posts
Showing posts with label Grill. Show all posts

Father's Day Grilling Recipes with a Brazilian twist


Father's Day is a celebration honoring fathers and celebrating fatherhood, and the influence of fathers in society. It’s also a great day to cook out on the grill.

Whether you do all the grilling and give your dad some rest, or if your father just wont relinquish the grill, Ive got some great recipes to share with you.


If you have ever had the opportunity to eat at Texas De Brazil, the Brazilian churrascaria chain that that offers a selection of delicious mouthwatering meat until you scream ‘no mas', your going to love these recipes. Men love grilling meat, and TDB as I like to call it, is famous for its high-end meat lover's paradise. This Fathers Day, treat your dad to these recipes that are perfect for grilling this Sunday, or any day.


Texas de Brazil - Garlic Picanha

Ingredients:

1 picanha (Top Sirloin), about 2 ½ lbs

½ cup of peeled garlic cloves

½ cup of vegetable oil

Salt to taste

Directions:

-Start making the garlic sauce; in a blender, add the garlic and about half of the oil, cover the blender and turn it on, blend for about 5 seconds, remove the lid carefully, with the blender on slowly add the remaining vegetable oil. Blend until the oil emulsifies and the sauce has the consistency of a mayonnaise, about 20 seconds. Be careful to not over blend or the sauce will break, transfer the sauce to a small container and refrigerate. 

-Move the picanha to a cutting board, using a sharp knife, remove any excessive amount of fat, shaving fat little by little to have a uniform cap of about ¼” to ½”, turn the piece of meat and remove any silver skin and connective tissue from the bottom.

-Find the direction of the grain and start cutting 1 ¼” thick strips on the opposite direction of the grain, the first strips will be small, just tips.

-Once you the strips and few tips cut, cut the longer strips about 3” long.

-You will need 2 skewers; hold one piece of meat at a time and start skewering from the opposite side of the fat, when you are just about to cross the fat, bend the piece so the fat will be exposed.

-Season the meat with kosher salt, both sides, using a kitchen brush apply the garlic paste to the meat, you can use as much garlic as you want according to your preference.

-Place the skewers over the fire, let it grill without turning until the meat had seared and the fat has a nice golden color, about 5 minutes, turn the skewer and repeat.

-Transfer the skewers to a serving tray, or remove the meat from the skewers and place on a serving platter, let the meat rest for 10 minutes before serving.

Serves 6 to 8



Texas de Brazil - Churrasco de Flank Steak (Flank Steak Brazilian Style)


Ingredients:

1 large piece of flank steak without removing the fat

4 lb Brazilian Sal Grosso (rock salt)

Directions:

-Prepare an open flame grill, charcoal or wood; a medium to high temperature is required and the flames must get very close to the meat

-Apply a generous amount of salt to the flank steak without rubbing it, the salt must be loose or the meat will be too salty

-Take the meat to the grill and cook for about 5 minutes each side for medium rare, turning only once

-Once ready, grab the flank steak with a large tongs and hit the meat with the side of a large knife to eliminate the extra salt

-Let the meat rest for a couple of minutes before slicing it

Bonus - Chimichurri Marinade and Sauce

Ingredients:

1 cup of olive oil

¼ cup of lemon juice

½ cup of chopped parsley

¼ cup of cilantro

2 soup spoons of fresh chopped garlic

1 soup spoon of dry oregano

1 soup spoon of red crushed pepper

Salt to taste

Directions:

-Using a large chef knife chop the parsley and cilantro, move to a bowl and add all other ingredients.

It can be used as a marinade for beef and chicken or as a sauce for the meat after grilled. The chimichurri can be refrigerated for about 2 weeks.
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Firebirds Wood Fired Grill

1562 North Mills Avenue
"The Market at Mills Park"
Orlando, FL 32803
407-581-9861


The first Florida location of Firebirds Wood Fired Grill is officially open for business in Winter Park at The Market at Mills Park located at 1562 North Mills Ave. in front of Fresh Market. 

The restaurant specializes in aged steaks, fresh seafood, chicken and ribs seared over an authentic wood fired grill. Firebirds is Known for its Classic American cuisine infused with bold flavors, fresh herbs and spices. Winter Park guests will enjoy the high quality selections at moderate prices, top-notch service and warm ambiance that have made Firebirds successful at all 34 locations nationwide.

Firebirds CEO Mark Eason is a Winter Park native and has strong ties to the area. He has more than 35 years of restaurant industry experience working for companies such as Steak & Ale, Lone Star Steakhouse & Saloon and Bertucci’s.

Firebirds Wood Fired Grill believes in supporting the community, using local firewood and making every recipe in-house with the freshest ingredients. The Winter Park Firebirds will also feature artwork by local artist Leslie Neumann. Her critically acclaimed, enchanting landscapes of Florida’s coast have been featured in exhibits at all 34 Firebirds locations nationwide.

From the Chile Rubbed Delmonico to the Bleu Cheese Filet, each steak is hand-cut and grilled to perfection. Other signature items such as the Wood Grilled Salmon, Firebirds BLT Salad, Lobster Spinach Queso and Creme Brulée Cheesecake are also prepared on site from start to finish. A Kids’ Menu with items approved by the National Restaurant Association’s Kids LiveWell program, includes Grilled Chicken, Sirloin Steak and more, with the choice of two sides.

The 7,450-square-foot restaurant features an exhibition kitchen, an indoor stone fireplace, and two “wine walls” in the dining room and at the host stand. The award-winning FIREBAR™, complete with a waterfall of colorful bottles, hosts a selection of private Firebirds label wines and specialty cocktails such as the Double Black Diamond Martini® infused with natural, fresh pineapple for 21 days. In addition, the cozy outdoor patio features its own bar embellished with unique red art glass across the back, a sophisticated steel bar top and upscale chilled wine bin. Dark woods, vivid colors and comfortable seating create a cozy and intimate dining room setting.

Tastes of Orlando was invited to a special soft opening test run and was able to sample a few dishes and cocktails. Everything we ate tasted pretty spectacular, especially the Chile Rubbed Delmonico Steak. Although I do not comment much as to the service a restaurant provides during a soft opening, the staff at Firebirds did a fairly decent job for a test run. 

We started our evening off with the Lobster Spinach Queso.

This is a house favorite, and I thought all the flavors of this queso blended perfectly well together.



The BLT Salad is another house favorite dish. It was light, refreshing, and loaded with tasty bacon.

The salads are pretty big at Firebirds, so two people can easily split one salad.



Firebirds specializes in meats, and the hand carved Prime Rib encrusted with fresh herbs and pepper, is pretty spectacular.



The Prime Rib is available in 12oz. or 16oz. size. I ordered the 12oz., and had plenty leftover.

The Chile Rubbed Delmonico was an instant favorite. This is a 12oz. steak rubbed down with chile and other spices, then seared to lock the in the flavors.


For desert I ordered the Creme Brulee Cheesecake.

Firebirds cheesecake is very good. It is light and airy, so its not heavy at all and it's topped with caramelized sugar for the brule part and has a strawberry drizzle. 

Firebirds is open Monday – Thursday from 11 a.m. until 10 p.m. and Friday – Saturday from 11 a.m. – 11 p.m. Half-priced appetizers and drink specials from the FIREBAR™ are served from 4 – 6:30 p.m. at both the bar and outdoor patio. The restaurant also offers banquet services, catering and gift cards. In addition, guests can register for Firebirds’ E-Club to receive exclusive offers, promotions and a birthday gift.
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Firebirds Wood Fired Grill on Urbanspoon
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