Texas de Brazil
March 10, 2010 and March 11, 2010
6:00 p.m. - 9:00 p.m.
Texas de Brazil Chicago
51 East Ohio Street
1 lb of dried black beans, sorted and washed
1/2 lb of beef cut in 1x1" cubes
6 oz of smoked bacon cut in cubes
1/2 lb of chorizo
2 Tbs vegetable oil
1 bay leaf
1 Tbs minced garlic
1 small onion diced
1 small malagueta pepper (optional) or any other small chilli
water and salt to taste
In a heavy bottom pot over medium heat bring together the oil, meat, bacon and sausage sauté until the meat is brown. Add the garlic, malagueta, bay leave and onion, stir for 2 minutes. Add the black beans and enough water to cover the beans plus 2 inches. Simmer the feijoada for about 1 hour until the beans are soft and sauce is thick. Add salt and more water if sauce is too thick. Serve over white rice.
2 Tbs butter
1 cup bacon, diced
1/2 each Spanish onion, diced
1/2 cup Kalamata olives, cut in half
1 cup golden raisins
1 package seasoned cassava flour (Farofa Pronta Yoki)
2 Tbs parsley, chopped
3 boiled eggs cut in square medium size
Sauté the bacon with butter, add onions until caramelized. Add and mix all remaining ingredients. Serve with Brazilian Feijoda, white rice, collard greens and slice of orange.
Churrasco de Flank Steak
1 large piece of flank steak without removing the fat, about 4 lb
Brazilian Sal Grosso (rock salt)
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.
1 cup of diced tomato, seed removed
1 cup of white onion diced
1/3 cup of green bell pepper diced
1/3 cup of white vinegar
1/2 cup of water
1/3 cup of olive oil
1 Tbs of chopped parsley
salt and pepper to taste
Mix all the ingredients in a mixing bowl, taste salt and pepper. Refrigerate the vinaigrette for about 1 hour before serving.
2 cup of fresh good ripe papaya, diced and seed removed
2 cups of good quality vanilla ice cream
crème of cassis (optional)
Keep the papaya flesh in the freezer for a few minutes to chill. Bring the papaya and the ice cream in a blender and pulse until smooth.
Serve in a chilled goblet and pour the crème of cassis.
Texas de Brazil Caipirinha
3/4 fresh lime
1 1/2 oz sugar cane syrup
ice cubes (not crushed ice)
2 oz cachaca
Prepare the sugar cane syrup: in a pot, mix 2 quarts of sugar and 1 quart of water, stir with a spoon. Bring the mixture to the stove and allow it to boil for 2-3 minutes. Cool.
Cut a fresh lime lengthwise. Split each half again. Using only 3 of the wedges, cut each wedge in half.
Using a pestle, smash the lime and add exactly 1 1/2 oz of sugar cane syrup. Remember that the lime has to be smashed only moments before preparing the caipirinha.
Fill the glass with ice cubes (crushed ice will make the caipirinha watery) and fill up with cachaca (approximately 2 oz). Shake it well using a drink shaker and pour it back to the glass. Garnish it and serve immediately.