Tag: Brazilian

Picanha Steaks

Picanha Steaks

Picanha Steaks

Picanha is slowly growing in popularity due to restaurants like Fogo de Chao and other Brazilian steakhouses. Picanha is from the culotte muscle, which is the top flap of the whole top butt sirloin. That entire muscle is peeled off with the fat cap left untrimmed. The culotte muscle is cut with the grain into 3 large steaks.
Traditionally, the culotte steaks are marinated in Brazilian sofrito(onion/garlic/olive oil purée) and placed on large skewers and grilled upright on an open flame. While that might be an issue for most people to replicate, there are other ways to duplicate the picanha. You can simply grill them, broil them, and even pan fry in a cast iron skillet like I did in this recipe.
Prep Time5 minutes
Cook Time15 minutes
Marinating Time1 day
Course: Main Course
Cuisine: Brazilian
Keyword: Beef, Brazilian, Latin American, main course
Author: Alex Gorgos

Equipment

  • food processor
  • cast iron pan

Ingredients

  • 1 whole culotte about 2.5lbs; untrimmed
  • 1 small onion diced
  • 1 head garlic peeled
  • 1/4 cup olive oil
  • coarse sea salt
  • cracked black pepper
  • 2 tbsp butter

Instructions

  • Purée the onion, garlic, and olive oil in a food processor.
    Brazilian, main course, beef
  • Cut the culotte with the grain into 3 steaks.
    Brazilian, main course, beef
  • Marinate the steaks with the Brazilian sofrito in a gallon sized storage bag for 24 hours. Make sure to squeeze out the excess air.
    Brazilian, main course, beef
  • Melt the butter in a large cast iron skillet over medium high heat. Place the steaks on a meat/fat side. Sear for 4 minutes.
    Brazilian, main course, beef
  • Flip the steaks to the other meat/fat side. Sear for 4 minutes.
    Brazilian, main course, beef
  • Flip the meat to the fat side facing down. Cook for 5 minutes to render out some of the fat.
    Brazilian, main course, beef
  • Flip the steaks to fat side up. Sear for 2 minutes.
    Brazilian, main course, beef
  • Remove the steaks from the skillet. Allow to rest for 10 minutes.
    Brazilian, main course, beef
  • Thinly slice the steaks against the grain.
    Brazilian, main course, beef
Brazilian, main course, beef
Season the steak with coarse sea salt and cracked black pepper. I served my steaks with collard greens with bacon and cassava cheese balls.
Have leftovers? Smoke a doobie and turn your leftovers into tacos.
Brazilian Style Collard Greens

Brazilian Style Collard Greens

Brazilian Style Collard Greens

When you think of collard greens, you think of how they are prepared down south: stewed with ham hocks or smoked turkey, cut with a little bit of vinegar. If you go further south, like South America, you will find that collard greens are sautéed with a ton of garlic. The Brazilian way is to cook them with diced bacon. This way of preparation only takes 10 minutes opposed to multiple hours of stewing. Collard greens pair great with any meat, especially feijoada.
Prep Time10 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Brazilian
Keyword: Brazilian, Latin American, Pork, side dish
Author: Alex Gorgos

Ingredients

  • 1 tbsp olive oil
  • 5 strips bacon chopped
  • 2 bunches collard greens washed and chopped
  • 5 garlic cloves minced
  • salt and pepper to taste

Instructions

  • Heat up cooking oil in a large sauté pan over medium high heat. Cook the bacon until 3/4 of the way through.
    Brazilian , side dish, pork
  • Add in the garlic and cook for 1 minute.
    Brazilian, side dish, pork
  • Toss in the collard greens and sauté for 3-4 minutes. Season with salt and pepper.
    Brazilian, side dish, pork
Brazilian, side dish, pork
Serve the collard greens as a side to your favorite meat.
Ensopado de Camarao (Brazilian Shrimp Stew)

Ensopado de Camarao (Brazilian Shrimp Stew)

Ensopado de Camarao (Brazilian Shrimp Stew)

Shrimp stew is a popular Brazilian dish eaten during holidays and celebrations. The stew base is of shrimp stock, coconut milk, and sautéed onions, peppers, garlic, and tomatoes; all puréed smooth. Sautéed shrimp are added to the stew along with lime juice and cilantro. The shrimp stew is always served over rice.
Prep Time10 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: Brazilian
Keyword: Brazilian, Latin American, main course, seafood
Servings: 8
Author: Alex Gorgos

Equipment

  • blender

Ingredients

Shrimp Stock

  • 3 cups water
  • 2 cups shrimp shells

Shrimp Stew

  • 4 tbsp olive oil
  • 2 lbs 21/25 ct. shrimp peeled and deveined
  • 1 medium white onion chopped
  • 1 green bell pepper chopped
  • 10 garlic cloves
  • 2 roma tomatoes chopped
  • 1 1/2 cups coconut milk
  • salt and pepper to taste
  • 1/2 lime juiced

Garnish

  • cilantro chopped

Instructions

  • Bring the water to a boil with the shrimp shells. Reduce to half the amount; about 1 1/2 cups.
    Brazilian, main course, seafood
  • Strain and set aside.
    Brazilian, main course, seafood
  • In the same pot, heat up 2 tbsp of olive oil over medium high heat. Sauté the shrimp for 3 minutes.
    Brazilian, main course, seafood
  • Set aside.
    Brazilian, main course, seafood
  • In the same pot again, heat up the rest of the olive oil over medium high heat. Sauté the onions and peppers for 5 minutes.
    Brazilian, main course, seafood
  • Toss in the whole garlic cloves. Sauté for 2 minutes. Add in the tomatoes and sauté for 3 more minutes.
    Brazilian, main course, seafood
  • Add the sautéed vegetables to a blender along with the shrimp stock and coconut milk. Purée until smooth.
    Brazilian, main course, seafood
  • Pour the purée back into the pot. Simmer for 10 minutes over medium heat.
    Brazilian, main course, seafood
  • Stir in the shrimp. Cook for 2 more minutes.
    Brazilian, main course, seafood
  • Turn off the heat. Squeeze in the lime juice. Garnish with cilantro.
    Brazilian, main course, seafood
Brazilian, main course, seafood
Serve over steamed rice.