PICKUP/DELIVERY Reserve
Reserve Order To-Go

Pernil de Cerdo

Pernil de cerdo on a cutting board with roast garlic

We can’t help it, we are in a cozy mood. It’s Fall, and that’s an excuse to start cooking stick-to-your-ribs meals, like creamy soups, hearty stews, and of course, roasts. There’s something so comforting about having a roast on: the smells permeating the house with the promise of something only time can achieve. Today’s recipe is for a twist on pernil de cerdo, a classic Puerto Rican pork shoulder roast that Braziliians have adopted, especially at Christmas time. 

What is Pernil de Cerdo?

Pernil de cerdo translates to “roast of pork” from Spanish. However, most Puerto Ricans simply call it “pernil” since it almost always entails pork. It is most often a pork shoulder, but some recipes use pork butt or even pork leg. 

The origins of pernil de cerdo are debatable, but it most likely became popular as a cheaper and more manageable version of lechon asado. This is a whole roast suckling pig cooked over an open fire-still a popular dish in Puerto Rico, but less accessible to home cooks working with an oven. 

What Cut of Pork to Use for Pernil?

We prefer the shoulder for pernil de cerdo since it holds its shape better after a long cook. Pork butt will fall apart if you attempt to slice it after four hours. This is not necessarily a bad thing, but it is more suited to something like pulled pork or a cuban sandwich as opposed to a centerpiece-style roast. Likewise, you won’t want to use a pork loin, since it is too tender for low and slow cooking. 

For traditional pernil, you need a pork shoulder with the bone in and skin on. The bone keeps the meat extra tender, and the skin is crisped up at the end for a crunchy, almost crackling like garnish. 

What to Serve with Brazilian Pernil de Cerdo?

Puerto Ricans often serve their pernil with fried plantains and arroz con gandules, a rice dish made with pigeon peas. Brazilians prefer to eat it with rice and other classic sides, like feijoada with farofa. 

You can serve your pernil with whatever you’d like. Roast potatoes, carrots, or turnips wouldn’t go amiss. Of course, pork almost always pairs well with apples. Try sauteeing some roughly chopped green apples with thinly sliced onions, salt, pepper, and a teaspoon of sugar for a sweet and savory companion to any pork dish. For another sweet companion, try grilled pineapple slices

What Temperature to Cook Pernil?

Pork technically only needs to be cooked to an internal temperature of 145 degrees fahrenheit to be safe to eat. However, pernil de cerdo is cooked to much higher temperatures to achieve that buttery, tender texture. Your roast will be ready when it has reached around 200 degrees Fahrenheit. 

Marinade Options for Roast Pork Shoulder

Traditional pernil de cerdo is marinated the day before roasting. Most marinades incorporate sofrito, which is simply a blend of aromatics like onions, garlic, carrots, and peppers sauteed slowly in olive oil. Brazilian sofrito is called “refogado,” and typically uses only onions and garlic.  

Puerto Rican recipes also incorporate adobo, oregano, and some kind of citrus. Our recipe omits the adobo but does benefit from a good squeeze of lime and fresh thyme and rosemary in place of the oregano. 

Pernil de Cerdo Recipe (Brazilian Style Puerto Rican Pork Shoulder)

Ingredients:

One 6 lb pork shoulder, bone in and skin on
2 tbsp refogado
1/4 cup of lime juice
½ cup extra virgin olive oil
1 oz fresh thyme, chopped
1 oz fresh rosemary, chopped
2 tsp kosher salt
Freshly ground black pepper

Directions:

  1. Score the pork, cutting through the skin and slightly into the meat.
  2. Rub the refogado into the scored pork, making sure to get under the skin.
  3. Whisk together the olive oil and lime juice in a bowl. Add in the salt, ground pepper, and fresh herbs.
  4. Pour the marinade over your pork roast in a shallow dish or in a gallon freezer bag. Place in the refrigerator and marinate overnight.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Transfer your pork to a roasting pan, skin side down, along with any remaining marinade.
  7. Roast for 3.5 hours, or until the roast has achieved an internal temperature of 195 degrees Fahrenheit (usually about 30-35 minutes per pound). 
  8. When the pork has come to the appropriate temperature, remove it from the oven and flip it so it is skin-side up.
  9. Preheat the broiler to 500 degrees fahrenheit, and return the pork to the oven. Broil until the skin is very crisp.
  10. When the skin is crisp, remove the roast and let it rest for a few minutes. Slice your pernil de cerdo tableside for a dramatic flair. 

More Great Brazilian Recipes to Try:

 

Churrasco Steak from Brazil

medium rare churrasco steak sliced thin and garnished with rosemary

In some parts of the world, such as Argentina and Uruguay, the word “churrasco” refers to virtually any boneless cut of beef that has been sliced thin and grilled. Churrasco steak, then, would be somewhat redundant. In Brazil, however, churrasco is simply a word for “barbecue,” and it may refer to any number of ingredients cooked on skewers over the grill. Today, we will be cooking a skirt steak the churrasco way, finished with a pat of savory garlic and herb butter or the traditional chimichurri drizzle. 

What is Skirt Steak?

Skirt steak is a long, thin cut of meat derived from the plate of the cow. This is a section in the middle of the flank and the brisket, near the cow’s underside. Skirt steak is flavorful, but can easily become tough if not cooked right. It does best with high-temp, fast cooking and ample time to rest. Luckily, this is exactly what we will be doing with our churrasco steak. 

If you are buying your churrasco steak from a butcher, ask for the “inner” skirt cut. The outer skirt steak is fine, but it is slightly larger and has a tough membrane that will need to be removed. May as well save yourself that step with the inner cut.

diagram of cow with cuts of beef, highlighting plate where skirt steak is found

Skirt Steak Substitutes

If you do not have or do not want to use the skirt cut of beef, there are a few alternatives that you can use for your churrasco steak. Flank steak would be great, as would flatiron steak. Flatiron steak is more tender than either skirt or flank steak, thanks to a good marbling of fat. It does lack the depth of flavor found in flank and skirt steaks, however. 

The best alternative to skirt steak is a flap steak. It is thin and chewy, similar to the plate cut, and cooks beautifully over high heat. Purchase a premium sirloin flap  from our online store and get it delivered right to your door in time for your next cookout. 

Churrasco Steak Marinade

Whatever cut of beef you choose, we recommend marinating it beforehand for 30 minutes to one hour. A marinade helps tenderize the meat while adding a punch of flavor at the same time. It has also been shown to significantly reduce the formation of substances known as Heterocyclic Amines, or HCAs. These are potentially cancer-causing compounds that form when meat is cooked over high heat. A 30 minute marinade is all that is needed to remove up to 99% of HCAs! 

Marinades are generally either acidic or enzymatic. Acidic recipes incorporate oil, vinegar, citrus, and sugars; enzymatic recipes call for yogurt and fruits like papaya and pineapple. Our marinade today is of the acidic variety. 

Skewers for Churrasco Style Skirt Steak

You do not have to use skewers to cook your churrasco steak. However, they do come in handy if you are cooking a large amount of meat at once or you want the convenience and fun of a hand-held option. You will need to prepare the steaks slightly differently, however.

To cook churrasco steak using metal or bamboo skewers:

  1. Slice the steak along the grain in 2 or 3 segments. Then, rotate the steaks and cut each segment into thin strips (around 3 inches across) against the grain. Marinate the strips for 30 minutes using the recipe below. 
  2. When you’re ready to grill, thread the strips onto your skewers (Depending on the type of skewer, you may be able to thread more than one strip at a time.) 
  3. Preheat your grill to high heat while you thread. Cook your churrasco steak skewers for 2 minutes per side, or until the internal temp has reached 130 degrees (medium rare). Rest for five minutes, then enjoy! 

Churrasco Steak Recipe

Ingredients:

For the marinade:
2 oz extra virgin olive oil
⅓ cup fresh lime juice
2 tbsp soy sauce
1 tbsp minced garlic
2 tsp ground cumin
2 tbsp honey or brown sugar
½ tbsp salt
Freshly ground black pepper

For the Churrasco Steak:
2 lbs inner cut skirt steak

Directions:

  1. Put your churrasco steak in a shallow dish or gallon freezer bag. Whisk together the marinade ingredients and pour over the steak, being sure to cover fully. Marinate for 30 minutes or up to an hour (do not refrigerate).
  2. Heat your grill to high (500 degrees, if possible). Clean the grates thoroughly and grease them using tongs and a paper towel soaked in a little vegetable oil. 
  3. Remove the steak from the marinade. Sear on each side for 3 minutes, or until the internal temperature reaches 130 degrees (medium rare). 
  4. Let the churrasco steak rest for 5 minutes, then slice it against the grain. 
  5. Finish your steak with a pat of garlic herb butter or chimichurri sauce.  

Serve with a side of Brazilian rice or steakhouse crispy brussels sprouts.

More Great Brazilian Recipes to Try:

 

Chicken Milanesa (Crispy Breaded Chicken Cutlets)

Chicken milanesa with a lemon wedge and fried potatoes

When something is prepared “a milanesa” in Brazil, it generally means some kind of meat has been pounded thin, breaded, and fried crisp. Americans have similar recipes that use this technique, such as chicken fried steak and the borrowed German dish, schnitzel. Brazilians tend to favor poultry and beef over pork, so today we will be making chicken milanesa. Served simply with a squeeze of lemon or on top of a toasted brioche bun, chicken milanesa is an easy comfort food dish that is perfect for a busy weeknight meal. 

Why is it Called Chicken Milanesa?

In English, Chicken a Milanesa is known as “Milanese Chicken” or “Milan Chicken.” This is because the particular dredging and frying style has origins in Milan, Italy. Traditionally, veal was the meat of choice, but beef, pork, and chicken are also popular options. 

The Milanese method of preparing fried meat is a series of steps: 

  1. The meat is pounded thin to tenderize and allow it to cook quickly and evenly.
  2. The pounded cutlet is dredged in flour.
  3. The meat is dipped in a beaten egg mixture.
  4. The meat is dipped into seasoned breadcrumbs.
  5. The meat is pan-fried in oil until crisp and golden.

Vegetarian Milanese Chicken

Again, Milanese-style refers more to the dredging method and less to the actual protein used. This means you can easily substitute vegetarian options and fry them the same way you would chicken, beef, etc. 

Eggplant works well as a substitute, since it has a firm texture. You could also use firm tofu or tempeh; however, when using vegetables, soybean products, or other vegetarian options, skip the step where you pound it flat. You’ll just wind up with a crumbly or slimy mess that does not lend itself to dredging and frying. 

Sauce for Chicken Milanesa

Chicken Milanese is traditionally served with a lemon wedge. It is a refreshing way to cut through what might otherwise be a somewhat greasy dish. You can elevate that twist of citrus by incorporating lemon juice and a little zest in a creamy, tangy butter sauce:

Chicken Milanesa Lemon Garlic Cream Sauce

3 oz unsalted butter, cut into 1-inch pats
2 cloves garlic, minced
6 oz dry white wine
8 oz chicken stock
8 oz heavy cream
Juice of two lemons
1 tsp lemon zest
½ tsp salt (more to taste)
Freshly ground black pepper

Simply melt one pat of butter in a saucepan over medium heat. Saute the garlic until fragrant, then add in the wine, stock, heavy cream, salt, and a few twists of freshly ground black pepper. Bring to a boil and then lower to a high simmer. When the mixture has thickened, add in the remaining butter, lemon juice, and lemon zest. Stir until the butter is melted. 

Milanese Chicken Sandwich

If you want to use your breaded chicken a milanesa for a sandwich, do so by all means! Lightly toast a brioche or potato bun and spread a little mayo or aioli on it. Top the chicken with some fresh lettuce and a thick slice of tomato, and you’ve got a chicken sandwich to rival your favorite fast food place. 

Panko vs Italian Breadcrumbs for Milanese Chicken

As an Italian recipe, traditional chicken milanesa calls for Italian-style breadcrumbs. However, we like to incorporate a little panko as well for added crunch. Panko breadcrumbs are much larger than their finer, Italian counterparts; adding them thickens the crust a bit and makes it all the crispier.

Recipe for Chicken Milanesa

Ingredients:

Serves 4

4 chicken breast cutlets (around 6 oz each)
½  cup seasoned Italian breadcrumbs
½ cup panko
½ cup all purpose flour
1 oz freshly grated parmesan or pecorino cheese
2 large eggs
1 tsp lemon zest
Salt
Freshly ground black pepper
Vegetable oil

Directions:

  1. Pound the chicken cutlets to a thickness of about ¼”. An easy way to do this is to place one on a cutting board, cover it with cling film, and pound with a meat tenderizer. Season each cutlet with salt and pepper.
  2. Set up your chicken milanesa dredging station: put the breadcrumbs, lemon zest, and parmesan cheese in one shallow bowl and mix to combine; put the eggs in another bowl and whisk thoroughly; finally, put the flour into another shallow dish and season lightly with salt and pepper. Mix to combine.
  3. Put around one cup of vegetable oil in a heavy skillet and heat over medium high heat. To see if it is ready, toss a few breadcrumbs in. If they sizzle right away, the oil is hot enough. The oil should be shimmering, not smoking. If this is the case, remove it from the heat and let it cool down a little.
  4. Take one of your chicken cutlets and coat it with the flour mixture. Shake it to remove any excess, then dip it into the egg mixture. Let any extra egg drip off before finally coating the chicken in the breadcrumb and cheese mixture. Repeat this process with each of your cutlets.
  5. Fry the cutlets in the oil until they are crisp and golden brown (about 3 minutes per side). Transfer them to a baking sheet lined with paper towels to drain any excess oil. 
  6. Serve your beautiful chicken milanesa with a fresh lemon wedge or with your lemon garlic cream sauce (see above). Enjoy!

More Great Brazilian Recipes to Try:

 

Bobo de Camarao (Brazilian Shrimp Chowder)

bobo de camarao (shrimp cowder) served over white rice.

In Brazil, bobo de camarao is a kind of shrimp stew. We are leaning more towards a shrimp chowder with our recipe, since we will be blending most of the ingredients for a smoother consistency. If you’re looking for a light yet satisfying weeknight meal or luncheon staple, this is the perfect recipe to add to your arsenal. Let’s take a look at some of the history behind the unique flavors of bobo de camarao, as well as some tips and tricks for attaining the perfect shrimp chowder. 

Bobo de Camarao Ingredients

Brazilian shrimp chowder has its origins in Bahia, a state in the northeastern part of the country that is famous for its blue costs and bustling nightlife. It is also well known for its cuisine, which reflects the area’s rich West African Heritage. (“Bobo de camarao” translates from the Portuguese to “stew of shrimp.”)

Much of Bahia’s cuisine has shared foundations that are derived from African recipes. Natural thickening agents like manioc, okra, and banana starch are still used to bulk up stews like bobo de camarao, while ingredients like coconut milk and dende (red palm oil) add a creaminess and depth of flavor. Chili peppers are also a star ingredient in much of Bahian cooking, tempered by the sweetness of the coconut milk and the tang of tomatoes. 

Of course, as a coastal region, Bahia is also a hub for seafood. Shrimp is a favorite, and it features heavily in many recipes, from stews to street food (related: see our article about the Baianas de Acaraje). 

Cooking with Yuca

Yuca is also known as “manioc,” and it is a staple of Brazilian cuisine. It has similar thickening properties to cornstarch and can easily be substituted for potatoes in many recipes. Today, we are relying on it mainly for its thickening abilities, but also for its unique, nutty flavor. 

Yuca requires a little preparation in order to remain tender and palatable. You will need a vegetable peeler to remove the skin. You will also need to remove the fibrous core in the center. You can just cut around this in the same way you would a mango. 

In some recipes, bobo de camarao will have you cook and mash the yuca separately from the rest of the ingredients. This is not necessary if you shred the yuca beforehand and add it directly to the pot. You will be doing the same with the ginger root. 

Dende Oil Substitutes for Bobo de Camarao

Dende is a crucial ingredient in this shrimp chowder, since it imparts both a unique flavor and gorgeous color. That being said, it may not be readily available in many US grocery stores. If you can’t find dende, which is red, you can substitute regular palm oil, olive oil, avocado oil, or fractionated coconut oil. 

Bobo de Camarao Recipe

Ingredients:

½ large yellow onion, chopped
1 tablespoon dende oil
3 cloves garlic, minced
2 ⅓ cups fresh yuca, core removed, chopped, and shredded*
1 tbsp fresh ginger, grated
2 lbs large shrimp, peeled and deveined
1 can stewed tomatoes or 2 large fresh tomatoes, diced
½ cup red bell pepper, diced
½ cup orange bell pepper, diced
1 jalapeno, diced fine (leave out ribs and seeds if you don’t want it too spicy)
1 can of coconut milk, unsweetened (14 oz)
2 cups water
Juice of one large lime
¼ cup cilantro, chopped

Directions:

  1. Heat a large stock pot or dutch oven over medium heat. Drizzle in the tablespoon of dende oil. 
  2. Saute your chopped onions for three minutes, until softened and translucent. Then add in your minced garlic and cook for one more minute. 
  3. Add in bell peppers and jalapeno pepper. If using fresh tomatoes, add these in now as well.
  4. Add in the shredded fresh ginger, shredded yuca, and chopped cilantro. Pour the coconut milk over the ingredients, along with two cups of water. Stir to combine everything evenly.
  5. Cover the pot and simmer on low heat until the yuca is tender and cooked through (25-30 minutes).
  6. Check the mixture for consistency. If it is too thick or you notice any yuca sticking to the bottom of the pot, add more water to loosen it.
  7. Once the yuca is cooked through, add almost all of it to the belly of a blender. Leave around 2 cups for texture. Blend the rest until smooth, and then add it back to the pot.
  8. Now add in your shrimps and cook until pink and tender. Large shrimp will need to simmer for around 10 to 15 minutes. Check frequently to avoid chewy or tough shrimp!
  9. Garnish with fresh scallions or more cilantro. Enjoy piping hot with crusty bread, Brazilian cheese bread, or over white rice. 

More great Brazilian Recipes to Try:

Feijão Tropeiro

Brazilian Black Bean Stew with Collards and Sausage

Brazilian feijao tropeiro in white casserole dish

Feijao tropeiro is one of Brazil’s most popular dishes. A hearty stew of black beans, spicy sausage, and collard greens, it is something of a mixture between feijoada and caldo verde. Like American hash, feijao tropeiro has traditionally been a way to use up leftovers, making it a simple and economical dish. Of course, you don’t have to use leftovers. This stew is plenty delicious to warrant fresh ingredients as well!

Where Does Feijao Tropeiro Come From?

Feijao tropeiro is known in English as “cattleman’s stew.” This is because it originated among the tropeiro: cattle drivers of 17th century Brazil. Long months of travel necessitated foodstuffs that would not spoil: dried beans, cured meats, and cassava flour. The cattleman combined all three into a simple but satisfying dish that became known as feijao tropeiro (“feijao” means “beans”).

Today, feijao tropeiro incorporates fresh ingredients, like collards, and adds sausage and other meats. Contemporary Brazilians also like to put crispy pork rinds (“torresmos”) on top for added crunch and comfort.  

You can customize your feijao tropeiro with anything you like; but to remain authentic, you must start with the three traditional requirements: meat, beans, and cassava flour. 

Brazilian Sausage Substitute

Our feijao tropeiro recipe today calls for calabresa linguica sausage, a distinctly Brazilian cured meat that is both zesty and sweet. It can easily be purchased online through Texas de Brazil’s Butcher Shop; however, you can also use smoky kielbasa or chorizo. 

Where to Find Manioc Flour

Manioc flour is also known as cassava flour. It can be found in most specialty grocery stores, and even in some mainstream ones. If you cannot find cassava flour, you can substitute tapioca starch. Both are made from the yuca root, but manioc contains more fiber than tapioca starch. Keep this in mind, since it will contribute to the final texture of the feijao tropero. 

Dried vs Canned Beans for Cattleman’s Stew

Traditional Brazilian feijao tropeiro calls for dried pinto beans. Presumably, they have already been soaked and used in another dish, since the stew is usually made with leftovers. That being said, you can just as easily use canned pintos for convenience. Any foodie will tell you that the flavors will never be as good as with dried beans, but this is hash for cowboys-no time to get snobby. 

Feijão Tropeiro Recipe

Ingredients:

1 lb pinto beans, soaked and cooked (or 1 can pinto beans)
1 lb Braziliain sausage, cut into ½” slices
½ lb bacon, diced
1 medium yellow onion, chopped
4 cloves of garlic, minced
8 oz cassava flour
1 large bunch of collard greens, cut chiffonade style
4 large eggs
1 tsp salt (more to taste)
Freshly ground black pepper
Extra virgin olive oil
One 4 oz packet of pork rinds/chicharrones 

Directions:

  1. Heat a skillet over medium and fry the bacon until crispy. Remove it from the pan and strain it on a paper towel. 
  2. Discard the bacon fat and put a drizzle of olive oil in the same pan you used to cook the bacon. Brown the sausage for a minute or two and set it aside with the bacon.
  3. Add another drizzle of oil to the pan and saute the onions until they are fragrant and translucent (about 2 minutes). Add in your salt and pepper.
  4. Add in your garlic and pinto beans and cook for a few minutes more. 
  5. Stir in the sausage, bacon, and strips of collard greens. 
  6. Add the cassava flour a little bit at a time, until it is toasty and well-incorporated. 
  7. Reduce the heat to low and heat another skillet over medium heat.
  8. Add a drizzle of olive oil, and crack your eggs into the skillet. Fry them sunny side up, then put them on top of the feijao tropeiro mixture. 
  9. Serve immediately garnished with the crispy pork rinds and some fresh parsley or cilantro. A little hot sauce wouldn’t go amiss, either. 

More Great Brazilian Recipes to Try:

Brazilian Lasagna

Brazilian lasagna with white sauce and layers of ham

White Lasagna Recipe with Ham

Brazilians love Italian food, and lasagna is no exception. There are a few key differences to Brazilian lasagna, however. In addition to the familiar ingredients of ground beef, tomatoes, and mozzarella, today’s recipe incorporates a white sauce and shaved ham. We will also forgo the ricotta in favor of more mozzarella (sliced, not shredded). 

Italian Food in Brazil

Italians have been present in Brazil in some capacity since the sixteenth century. Genoese sailors, for example, were among the first to settle there during the colonial period. However, the largest wave of Italian immigrants arrived in Brazil between 1880 and 1900. Over 1 million Italians came during this 20-year period, primarily to work in the coffee fields. 

Today, the Italian government estimates that over 30 million Brazilians have Italian heritage, including four of the country’s presidents: Pascoal Ranieri Mazzili, Itamar Franco, Emilio Garrastazu Medici, and Jair Messias Boisonaro. São Paulo has the highest population of Italians outside of Italy itself. 

With so many individuals of Italian descent, it is no surprise that Brazilians adore Italian cuisine. Of course, they put their own spin on it (just like they do with Brazilian pizza). Ham is, perhaps, the most unexpected ingredient; but this is also not surprising, considering the nation’s strong ties to Portugal (a country famous for its smoky jamon). 

White vs Red Lasagna

Our lasagna today uses a white sauce, which is a classic bechamel made using butter, flour milk, salt, pepper, and a pinch of nutmeg. You can certainly opt for the more traditional marinara sauce, if you prefer. However, the creamy white sauce does pair nicely with both the ham and ground beef, since it is milder in flavor than garlicky marinara. 

What Kind of Ham to Use for Brazilian Lasagna?

Our recipe for Brazilian lasagna uses thinly sliced, or shaved, ham. It makes for easy layering and you get a nice bite of ham in every forkful. You could certainly use cubed ham, though. Just add it to the beef mixture instead of layering it on top. 

Is There Veggie Lasagna in Brazil?

Of course! Brazilians may be famous for their churrasco, but that doesn’t mean you can’t find vegetarian options. If you want to omit the beef and ham from this recipe, go right ahead. You can substitute a variety of sauteed veggies. Brazilians like carrots, peas, green olives, and tomatoes (okay, the last two are, technically fruit, but you get the idea). 

Brazilian Lasagna Recipe

Ingredients:

For the sauce:

2 tablespoons unsalted butter
3 tablespoons all purpose flour
1 cup whole milk
Pinch of ground nutmeg
1.5 tsp salt
Freshly ground black pepper

For the filling:

Extra virgin olive oil
2 garlic cloves, minced
1 medium yellow onion, minced
1 can diced tomatoes
1 tsp oregano
8 oz lean ground beef
1 lb lasagna noodles
8 oz sliced mozzarella cheese
8 oz shaved ham
2.5 tsp salt
½ cup grated parmesan or Asiago

Directions:

  1. Heat a medium saucepan over medium heat. Melt the two tablespoons of butter, then stir in your flour. Cook for two minutes, stirring constantly. Add in 1.5 tsp of salt and a few twists of freshly ground black pepper. Whisk in the cup of milk slowly. When the mixture has thickened and is smooth, whisk in your pinch of nutmeg. Set the pot aside.
  2. Heat another skillet over medium high heat. Add in a drizzle of extra virgin olive oil. Put the minced onions in the pan and cook them until they are softened (2-3 minutes). Then add the garlic and ground beef. Cook until the beef is browned. Strain off any excess grease. 
  3. Add in your tomatoes, 2.5 tsp of salt, and oregano. Let the mixture simmer for a few minutes.
  4. While the beef simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles until they are al dente (flexible, but still firm). Strain the noodles and return them to the pot.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Now we are ready to start layering (we will have four layers total). In a casserole dish, layer a few spoonfuls of the meat mixture. Cover the meat with a layer of lasagna noodles. Then put another layer of meat, followed by mozzarella, followed by ham. Repeat until you have four complete layers, then cover the whole dish with the bechamel sauce. Top with your parmesan or asiago cheese. 
  7. Cover the dish with aluminum foil and bake in the oven for 20-25 minutes, until the cheese is melted and the mixture is bubbling. Bake for an additional five minutes uncovered to let the cheese crisp up a little, if you want. 
  8. Serve with crusty bread and a fresh salad. Enjoy!

More Great Brazilian Dishes to Try:

 

Lamb Loin Chops Recipe

Pan Seared Lamb Loin with Garlic and Rosemary

lamb loin chops in skillet with garlic and rosemary

The Brazilian Steakhouse tends to be synonymous with one word: beef. From the signature picanha to more mainstream cuts like filet mignon, the churrascaria is a steak-lovers paradise. But Brazilians also enjoy plenty of other types of meat, including lamb. Like Americans, Brazilians often consider lamb to be a meat reserved for special occasions. Today’s recipe for lamb loin chops is ideal for the upcoming Holidays: pain seared with plenty of garlic and rosemary, it is deceptively simple and packed with flavor. 

Lamb Chops vs Lamb Loin Chops

Lamb chops are harvested from the ribs of the lamb. They can be sold separately or in a rack to be carved after cooking. This cut of lamb may also be served “frenched,” with a length of rib bone polished and protruding from the meat to form a handle. Chops presented in this way are sometimes referred to as “lamb lollipops.” They tend to be the most expensive of all the cuts of lamb and are prized for their tenderness and depth of flavor. 

Lamb loin chops, by contrast, are derived from the area just behind the rib cage, between the tenderloin and the flank. Loin chops can be bone-in or boneless and contain a large medallion of the adjacent tenderloin, giving them the appearance of a smaller t-bone steak. They can be slightly tougher than lamb chops since they are leaner. This means their flavor and texture are best at rare or medium rare temperatures. 

What Does Lamb Taste Like?

Lamb has a similar texture to beef, but it has a slightly stronger, gamey flavor. The overall taste of the meat will vary slightly depending on where the lamb was reared and what its diet consisted of. Grass-fed lambs, for example, have a more distinct flavor that is somewhat earthy and smokey. 

Is Lamb Better for You Than Beef?

Like beef, lamb is considered a red meat. As such, it is an excellent source of protein and certain vitamins and minerals, including zinc, selenium, and iron. Lamb may offer additional health benefits compared to beef, especially if it has been grass fed. This diet infuses the meat with beneficial Omega 3 fatty acids, which have been shown to prevent heart disease and aid in bone and joint health. 

Lamb does have higher levels of saturated fat than beef, which means it can be somewhat higher in calories (3 oz of lamb loin has about 282 calories, compared to 3 oz of beef top loin, which has 224). However, the meat generally has less marbling, which means most of the fat is in one area that can be discarded. 

How to Cook Lamb Loin Chops

Lamb loin chops are at their tastiest when cooked rare or medium rare. They do well with almost any cooking method, but especially pan searing and grilling. To get the most out of your loin chops, keep the following tips in mind before you cook them:

  1. Let the chops come to room temperature before cooking. This ensures a more even sear and reduces the chance of overcooking.
  2. Use bone-in chops. While they may not be as convenient to cut or eat as the boneless version, bones in meat act as a temperature insulator. This, again, makes for more even cooking and slows down the cooking process slightly, giving you a little wiggle room for temperature. 
  3. Use a cast iron skillet or dutch oven. These heavy bottomed pans are ideally suited to searing meat, since they maintain a perfectly even temperature and form a beautiful crust. 
  4. Cook in batches. You may be tempted to get all your chops into the pan at once, but you will have a much more difficult time getting that beautiful brown crust to form if the pan is too crowded. Cook your chops in batches to give them enough space to cook evenly and seal in those juices. They need to rest anyway, so don’t rush it!

Lamb Loin Chops Recipe 

Ingredients:

3 pounds lamb loin chops (bone in)
Extra virgin olive oil
Salt
Freshly ground black pepper
4 tbsp butter, unsalted
6 cloves garlic, smashed*
1/2 tbsp fresh rosemary (or 1/2 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)

Directions:

  1. Allow your lamb loin chops to come to room temperature (about 20 minutes should do). 
  2. Preheat a cast iron skillet over medium high heat.
  3. Season the lamb loin chops liberally on both sides with salt and black pepper.
  4. Add a drizzle of extra virgin olive oil to the preheated skillet (about a tablespoon). 
  5. Add chops and brown on each side until a golden crust forms. This should take about 3 minutes per side.
  6. Remove the chops to a separate dish and lower the heat of your pan to medium. When the pan has cooled to medium, add the butter, rosemary, thyme, and smashed garlic to the pan. 
  7. Let the butter melt and the garlic become fragrant (don’t let it burn!).
  8. When the butter is melted, add the chops back to the pan and cook them for another 10-15 minutes until the internal temperature is 125** degrees (medium rare). 
  9. Serve with any remaining pan juices and fresh herbs. 

*We recommend smashing or slicing the garlic to infuse its flavor into the butter without burning. If you want to mince your garlic, you will want to add it later in the cooking process (1-3 minutes before chops are done). 

**The USDA recommends cooking lamb to a temperature of at least 145 degrees for food safety. However, most chefs agree that the high heat when searing will eliminate surface bacteria and other worrisome pathogens. This does not apply to ground lamb, of course, which will need to be cooked to an internal temperature of at least 160 degrees to eliminate food borne pathogens on and within the meat. 

Try Your Lamb Loin Chops With These Great Side Dishes:

Premium Lamb Chops Delivered to Your Door

The best tasting meat starts with quality. At Texas de Brazil, we source only the highest rated, USDA choice meats for both our restaurant and our delivery service. Visit Texas de Brazil’s online butcher shop to have premium cuts of lamb, beef, chicken, pork, and sausage delivered right to your door. Go online to select your hand curated grill package, or choose from a la carte options (including our signature spicy rub for picanha). 

Shrimp Risotto (Risotto de Camarao)

shrimp-risotto

Italian Brazilians form a large part of the country’s population, with over 60,000 individuals claiming Italian heritage in Sao Paulo alone! This means that, along with other customs, Italian food has made its way well into mainstream Brazilian cuisine. Today’s dish of shrimp risotto is heavily rooted in Italian tradition, but features a few quintessential Brazilian twists (green peas, boiled eggs, and green olives). 

One of the main differences between Italian risotto and Brazilian risotto is the rice that is used. Brazilians tend to prefer their rice fluffy and separated, as opposed to sticky or creamy. As a result, most recipes for risotto call for Basmati or jasmine in place of the traditional arborio rice. Basmati, in particular, is longer and has less starch, which keeps the grains from adhering to each other when cooked. The rice can be rinsed several times to eliminate even more starch. 

Pilaf vs Risotto

This drier style of rice is probably more similar to what we, in the US, might call a “pilaf.” Despite the texture differences, however, the cooking methods are relatively similar overall. Both involve sautéing aromatics in fat or oil, toasting the grains of rice to release a nutty flavor and aroma, and finally cooking in a flavorful stock or broth (sometimes with wine).  

In pilaf, the full amount of stock is added and the pot is covered to allow the rice to absorb all the liquid. In risotto, the liquid is added slowly, one ladle-full at a time, and some liquid is allowed to remain unabsorbed in a creamy, flavorful “sauce.” 

Shrimp Risotto Substitutions

Shellfish allergy? Don’t care for shrimp? No problem! This recipe lends itself to all kinds of customization. You can just as easily substitute the protein with chicken and chicken stock, or make a vegetarian version with portobello mushrooms and vegetable stock. 

Shrimp Risotto Recipe (Risotto de Camarão) 

Ingredients:

1.5 pounds medium-sized shrimp, peeled and deveined
½  cup diced onions
½ red bell pepper, diced
½ cup fresh tomatoes, diced
2 garlic cloves, minced
¼ cup fresh or frozen sweet peas
¼ cup chopped green olives
1.5 cups Basmati rice
2 boiled eggs, chopped
3 cups fish stock
Extra virgin olive oil
Salt and pepper to taste

Directions:

  1. Heat a large skillet over medium heat and add in a drizzle of extra virgin olive oil.
  2. Sauté the onions and bell peppers for 2 minutes or so, until they are softened. Then add in the minced garlic and cook for another 30 seconds (just until you can smell it).
  3. Add in the rice and turn the heat up to medium high. Toast the rice with the onions and garlic until it is golden and fragrant and evenly coated with oil. 
  4. Add in the tomatoes, peas, and green olives. Cover with fish stock and bring to a boil.
  5. Once boiling, reduce heat to medium low and cover. 
  6. When the rice is nearly finished, put in your shrimp and stir. Cover the pan and cook until the shrimp are pink and tender (this only takes a few minutes).
  7. Remove the rice from the heat and stir in your chopped boiled eggs. Taste for salt and add more as needed. Finish with a grind of fresh black pepper.
  8. Garnish with fresh, chopped parsley and parmesan cheese, if you like. 

More Great Brazilian Recipes to Try:

 

Easy Picnic Food Ideas

Brazilian Chicken Salad (Salpicão de Frango)

Brazilian-style chicken salad over lettuce and topped with potato sticks

Brazilians love their mayonnaise, and it features heavily in a variety of dishes and dips. In the summer, salads made using mayo are an especial favorite at barbecues, potlucks, and picnics. They are cooling, but satisfying, and can be made well ahead of time. 

This chicken salad recipe is similar to American versions, but with a few classic Brazilian twists. Corn, shredded carrots, and raisins add sweetness and crunch, and green olives lend a tangy, earthy flavor. And, of course, we top it off with batata palha, the crispy potato sticks Brazilians adore and put on everything from hot dogs to rice. 

If you don’t have the potato sticks, you can get a similar effect by crumbling some ridged potato chips on top. The effect is crunchy, salty, and delicious. 

What is Salpicão in English?

The word salpicao is a Portuguese derivative of the Spanish word salpicon. A salpicon in Spain refers to any number of salad-like dishes combining meat, vegetables, and dressing. It translates most closely in English to a “medley.” 

A similar dish in the UK is referred to as “salmagundi,” a word that is also used in general to describe a medley or hodgepodge of things. 

Healthy Chicken Salad Options

Mayonnaise-based salads are not at the top of the list for diet friendly meals, but you can make a few simple tweaks to this recipe for a chicken salad that is actually quite healthy. For example, you can skip the potato sticks topping all together if you are looking for a healthier version. 

Another way to cut calories in chicken salad is to substitute half of the mayonnaise with nonfat Greek yogurt. (You can replace the mayo entirely with yogurt, but the dressing will not be as creamy.) 1 tablespoon of mayonnaise has a whopping 90 calories. By comparison, 1 tablespoon of nonfat Greek yogurt has about 10 calories, much less fat, and a considerable amount of protein. 

In addition, if you are planning to use your salpicao as a sandwich filling, you can use lettuce cups in place of bread. 

How to Make Brazilian Chicken Salad (Salpicao de Frango)

Makes about 8 servings

Ingredients:

For the Salad:
4  boneless, skinless chicken breasts (about 6 oz each)
1 tablespoon of minced garlic
Half of one medium yellow onion, diced (about ¼ cup)
1 cup shredded carrots
1 cup sweet corn
½ cup raisins, brown or golden
¼ cup diced green onion
½ cup whole green olives
Brazilian potato sticks or crushed potato chips

For the Dressing:
½ cup of mayonnaise
2 tablespoons Extra Virgin olive oil
¼ cup apple cider vinegar
1.5 tablespoons Dijon mustard
Salt
Freshly ground black pepper

Directions:

  1. Preheat a large stock pot over medium-high heat. Add a drizzle of olive oil saute your chopped yellow onions until softened (2 minutes or so). Add in the garlic and cook until just fragrant, about 1 minute more.
  2. Place the chicken breasts in with the cooked garlic and onions. Cover with just enough water to fully submerge. 
  3. Add in 2 teaspoons of salt and bring to a boil.
  4. Once the water is boiling, reduce heat to a medium simmer and cook until chicken has reached an internal temperature of at least 165 degrees Fahrenheit (about 25 minutes). 
  5. When the chicken is cooked through, remove it and shred it on a plate using two forks. Discard the water in your stock pot. 
  6. While the chicken cools, prepare your dressing. Add mayonnaise, 2 tablespoons olive oil, dijon mustard, and apple cider vinegar to a large bowl and whisk together. Season to taste with salt and freshly ground black pepper.
  7. When chicken has cooled to room temperature, add it to the bowl with the dressing. Combine with your carrots, yellow corn, raisins, olives, and green onions and mix until all ingredients are evenly coated with the dressing. 
  8. Top with the batata palha or crushed potato chips.

Pair your chicken salad with a refreshing class of Brazilian lemonade and you have a simple but delicious summer meal. Enjoy!

Flank Steak with Chimichurri Sauce

medium rare flank steak with chimichurri

In Brazil, churrasco and the churrascaria have a long and cherished tradition. Churrasco broadly translates to “barbecue,” and its origins in Southern Brazil can be traced back to the indigenous population. In its early iteration, cuts of meat would be roasted outdoors on a green wood grill over a stone fire. Today, gauchos trained in the art of rodizio roast the meat on skewers in a churrascaria, or steakhouse. They move about the churrascaria, slicing off tasty morsels directly from the roasting spits onto customers’ plates. Today, we’re sampling a classic combo: flank steak with chimichurri sauce.

Chimichurri is also a South American staple. A tangy, garlicky sauce with a deep, herbaceous flavor, it can be used as a condiment or marinade. It is traditionally attributed to Argentinian and Uruguayan cuisine, but Brazilians (and the rest of the world, for that matter) also enjoy it with their meat dishes. In Argentina, the recipe calls for garlic, olive oil, parsley, red wine vinegar, oregano, salt, and red pepper.

A Fan-Inspired Recipe for Flank Steak with Chimichurri

Traditional chimichurri recipes use parsley as the primary herb ingredient, which is what earns it the nickname “Argentinian Pesto.” However, we find the addition of cilantro gives it an even greater depth of flavor that perfectly complements any meat dish, especially flank steak. Just ask Cheryl at 40aprons, who very kindly calls our version the “Holy Grail” of chimichurri recipes.

This authentic Brazilian flank steak with chimichurri sauce is the perfect summer BBQ dish. It is simple, flavorful, and eye-catching. Enjoy it with a side of garlic mashed potatoes, fried bananas, or a light and crunchy cucumber salad. If you’re looking for an exact match of this recipe, you may order the exact meat we use here at Texas de Brazil to be delivered to your door.

Substitutes for Flank Steak?

Flank steak is often used interchangeably with skirt steak, although the two are not the same. They do share a thin, chewy texture; and both lend themselves to high heat cooking and a good marinade. Other names for flank steak include “plank steak” and “jiffy steak.”

Any lean, boneless, thin cut of steak will do for this recipe, especially a nice flap steak.

Authentic Brazilian Flank Steak with Chimichurri Recipe

Equipment

Food processor or blender

Ingredients

For the Chimichurri sauce:

1 cup extra virgin olive oil
¼ cup lemon juice or red wine vinegar
2 TBSP garlic
½ cup fresh parsley
¼ cup fresh cilantro
1 TBSP dried oregano
1 TBSP red pepper flakes
Salt and pepper to taste (start with 1.5 tsp salt)

For the Steak:

1 ½ lbs flank steak
¼ cup extra virgin olive oil
2 TBSP soy sauce
1 TBSP minced garlic
2 tsp paprika
1/2 TBSP salt
3/4 tsp ground cumin
1 tsp dried oregano
2 TBSP brown sugar or honey

Instructions:

Step 1: Make the Marinade for your Flank Steak with Chimichurri

At Texas de Brazil, we often use only rock salt to season our beef. At home, however, it is difficult to attain the high temperatures that allow for this simplicity. Therefore, this particular recipe uses a marinade. Start by whisking together the listed marinade ingredients. Pour the mixture over the flank steak in a shallow dish or in a re-sealable bag. Marinate for at least 30 minutes and up to 3 hours.

Step 2: Make the Chimichurri Sauce

In your food processor, pulse the fresh garlic to a fine mince. Add the fresh herbs and pulse to uniform consistency.
Add in the salt, red pepper flakes, lemon juice/vinegar, and olive oil, and pulse to combine.

NOTE: avoid using the “blend” setting on your food processor, as over-mixing will result in a paste-like consistency. We are looking for a sauce that can be drizzled. You can also use a blender for these steps, but again, avoid over blending.

Step 3: Cook Your Steak

Preheat your grill, grill pan, or nonstick frying pan to medium-high heat. Cook your steak to your desired level of doneness. We recommend medium-rare for this dish, which is 130-135 degrees Fahrenheit. Allow to rest for ten minutes, then slice in thin strips. Fan the strips on a serving platter and drizzle with chimichurri sauce.

Desfrute! (Enjoy.)

Visit Texas de Brazil

Texas de Brazil is an authentic Brazilian steakhouse that offers delicious meats carved tableside in the traditional churrascaria method. With over 50 locations, we look forward to serving you in true gaucho style. Visit our website to find a steakhouse near you or to explore our new meat delivery service-Brazilian recipes delivered right to your door.

You´re headed off-site..

Would you like to checkout now?

You're switching shops with items in your cart. Our Gift Card products are sold from a seperate shop than our Butcher Shop & Merchandise products and require seperate checkouts.

If you wish to return to your Gift Card cart, simply navigate back to a Gift Card product page and click the cart icon - if you don't see your products please toggle between our different shopping carts.