Brazilian BBQ Family Meal

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Churrasco with Fresh Salsa

Coconut Cilantro Rice

Crispy Kale

Fresh Fruit

Glass of Milk

Churrasco with Fresh Salsa

Churrasco

Churrasco is a traditional Brazilian recipe made by the Gauchos (Brazilian cowboys). A variety of grilled meats are prepared on skewers and cooked over a charcoal fire. The secret to the wonderful flavor and crisp crust is a salt-water baste that keeps the meat moist as it cooks without adding too much salt.

Ingredients:

  • 2 pounds Meat (beef: sirloin or flat iron steak, pork tenderloin, boneless chicken thighs, or sausages all work well)
  • 2 Tbsp. Kosher salt
  • 2-3 Cloves garlic, minced
  • 1 cup hot water
  • Wooden or metal skewers

Directions:

Soak wooden skewers in water and Preheat a BBQ grill. Dissolve the salt in the hot water and add the garlic.

Cut the meat into 2X3 inch pieces about 1 inch thick. Run a skewer through the meats placing about 3 pieces of meat on skewer. Place meat skewers on the grill and brown each side. When the meat is browned on the outside baste with the salt garlic water. Keep basting until the meat is done.

Makes 6 servings.

Fresh Salsa

salsa

Ingredients:

  • 2-3 Roma tomatoes, seeded and diced
  • 2 Tbsp. Red onion, diced
  • 1 Tbsp. Cilantro, chopped
  • 2 Tbsp. Red wine vinegar
  • 2 Tbsp. Olive oil
  • Salt and Pepper, to taste

Directions

Gently mix all ingredients in a bowl. Serve with Churrasco.

Crispy Kale

Ingredients:

  • 1 Head Kale
  • 2 Tbsp. Olive oil
  • Sea salt (less than ¼ tsp)
  • Salt and Pepper, to taste

Directions:

Preheat oven to 300. Rinse and dry kale. Remove the center ribs and stems from each leaf. Tear the leaves into 3-to-4-inch pieces. In a large bowl toss kale with olive oil. Spread kale in single layer on 2 cookie sheets lined with parchment paper. Lightly sprinkle the kale with salt. Bake for 18-20 minutes.

Coconut Cilantro Rice

Ingredients:

  • 1 cup Jasmine rice
  • 1 cup Coconut milk
  • 1 ½ cup Chicken stock
  • ¼ cup Cilantro, chopped

Directions:

Pour the coconut milk and chicken stock in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes. Let stand 5 minutes. Stir in the cilantro before serving.

Serve with sliced melon or other seasonal fruit, and add a glass of cold milk for a delicious and nutritious Brazilian-style family dinner.