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Showing posts with label Picanha. Show all posts
Showing posts with label Picanha. 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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Giraffas

Tastes Of Orlando

1430 North Mills Ave. 
Orlando FL 32803
(407)-730-8301

View Website Here

With close to 400 locations in Brazil and more than 30 years in business, Giraffas has brought their multicultural cuisine to Orlando. The Giraffas brand has two locations in Orlando with the first location opening on International Drive and the second one, that I visited, in Mills Park on North Mills Avenue. The cuisine is one that combines a touch of American favorites with a dash of some popular Brazilian items.

Giraffas goal is to combine value, service, and quality in a fast casual atmosphere. The menu is pretty simple and not overly complicated. Once you order your food at the counter you are given a number and can seat yourself. A staff member will then bring your food out to you. The menu consists of burgers and an offering of grilled meats. The burger selections are a cheeseburger for $5.90, a double cheeseburger for $7.90 and a grilled chicken breast sandwich for $5.90. For no additional charge guests can accompany any burger with a choice of Hampton Creek Just Mayo’s Mayo, Garlic or Sriracha. For another $1.00 per topping,  you can "Boost your Burger" with bacon, ham, fried egg or extra cheese.

For an additional treat you can order the Brutus Burger for $7.90 This is Giraffas legendary Picanha burger made famous by its delicious combination
of toppings - a fried egg, ham, bacon, cheese, lettuce, tomato & mayo.

The burgers don't come with any sides, so you have to pay an extra $2.50 for your choice of traditional fries, seasoned fries with rosemary garlic & parsley or a small mixed greens salad with red onion and cherry tomatoes tossed in balsamic dressing.

For the grilled portion of the menu guests can choose from Picanha for $13.90
Contra filet (New York strip), baby back ribs or shrimp for $ 12.90 or a chicken breast filet for $9.90 and a salmon filet at $13.90. All grilled items come with a choice of three sides included in the price. Side selections include white or brown rice, black beans simmered in sauteed garlic & bacon, traditional or seasoned fries, mashed potatoes, small mixed greens salad,  grilled veggies or Quinoa. All grill selections also include a sauce to accompany your meat. Sauces available are Brazilian vinaigrette, Chimichurri, Bahia butter, garlic butter and Brazilian BBQ.


Tastes Of Orlando
Both of my dining companions ordered Cheeseburgers with seasoned fries and Just Mayo. The fries were delicious and cooked wonderfully and the burger was cooked to a nice medium temperature.

Tastes Of Orlando
I went with the Contra Filet, black beans, rice and a side of salpicao (Brazilian chicken salad) with a side of Chimichurri. My steak was cooked well and had a great flavor, but had a tad too much fat on it. The sides were good.
Tastes Of Orlando
No visit to Giraffas is complete without an order of Pao de Queijo which is the authentic Brazilian warm cheese bread. These are two for $1.00, and are very addictive.
Tastes Of Orlando

For desert we ordered the Chocolate Petit Gateu that is served with ice cream and drizzled with your choice of Ghirardelli caramel, chocolate or raspberry sauces. We did one with caramel and one with raspberry. Both were delicious.

Here is my dilemma...I really liked Giraffas and enjoyed all of the food, but for some reason, it was not a very memorable dining experience. When I think of Picanha, I think of Texas de Brazil or Fogo de Chao. I appreciate the offerings on the grilled menu, but perhaps I'm too Americanized to not think of all you can eat Brazilian meat buffets when ever I think about Brazilian food. 

The food is good here, and I think its a worthwhile place for you to visit, I just cant say that its a place that would cross my mind when Im out and about and thinking of my dining options.

And no...They do not serve Giraffe Meat.

Giraffas Brazilian Kitchen & Grill on Urbanspoon
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