Picanha BBQ

How to make a picanha barbecue. Watch the video.

Feijoada

Rendimento:20 porções

Ingredientes

  • 1 Kg de feijão preto
  • 100 g de carne seca
  • 70 g de orelha de porco
  • 70 g de rabo de porco
  • 70 g de pé de porco
  • 100 g de costelinha de porco
  • 50 g de lombo de porco
  • 100 g de paio
  • 150 g de lingüiça portuguesa

TEMPERO:

  • 2 cebolas grandes picadinhas
  • 1 maço de cebolinha verde picadinha
  • 3 folhas de louro
  • 6 dentes de alho
  • Pimenta do reino a gosto
  • 1 ou 2 laranjas
  • 40 ml de de pinga
  • Sal se precisar

 

Modo de preparo:

  1. Coloque as carnes de molho por 36 horas ou mais, vá trocando a água várias vezes, se for ambiente quente ou verão, coloque gelo por cima ou em camadas frias
  2. Coloque para cozinhar passo a passo: as carnes duras, em seguida as carnes moles
  3. Quando estiver mole coloque o feijão, e retire as carnes
  4. Finalmente tempere o feijão

ACOMPANHAMENTOS

  1. Couve, arroz branco, laranja, bistecas, farofa, quibebe de abóbora, baião de dois, bacon, torresmo, lingüicinha e caldinho temperado – copinhos

Tutu à mineira

Tempo de Preparo: 50

Rendimento: 8 porções

Ingredientes:

  • 1/2 kg de feijão cozido sem tempero
  • 2 cebolas cruas raladas
  • Farinha de mandioca
  • Pimenta do reino
  • 1 colher de sopa de cachaça
  • 2 ovos cozidos
  • 1/2 kg de lingüiça frita ou assada no forno
  • 200 g de bacon frito em cubinhos
  • Couve refogada

Modo de preparo:

  1. Bater o feijão no liquidificador com o caldo do cozimento
  2. Dourar a cebola na gordura do bacon
  3. Refogar o feijão com alho amassado
  4. Colocar uma pitada de pimenta do reino, uma colher de cachaça, sal a gosto
  5. Quando abrir fervura, colocar lentamente a farinha de mandioca, mexendo sem parar, até o ponto de um pirão
  6. Misturar o bacon frito e a lingüiça picadinha
  7. Despejar numa tigela e enfeitar com rodelas de ovos cozidos , couve e molho de cebola
  8. O tutu deve ser mole pra não ficar seco.

CUSTARD WHITE / MANJAR BRANCO

Custard white

Ingredients:

  • 1 can sweetened condensed milk
  • 1 glass (medium) coconut milk
  • 1 can cream without serum
  • 1 packet gelatin powder colorless, dissolved in ½ cup (tea) of hot water.

Method of preparation:

  1. Mix all ingredients and puree in a blender.
  2. Pour into a wet mold and refrigerate for 5 hours.
  3. Remove from pan and cover with prunes in syrup.

Practical Tips

If desired, you can substitute strawberries or other fruit of your liking.

 

Manjar Branco

Ingredientes:

  • 1 lata de leite condensado
  • 1 vidro (médio) de leite de coco
  • 1 lata de creme de leite sem soro
  • 1 pacote de gelatina em pó incolor, dissolvida em ½ xícara (chá) de água quente.

Modo de preparo:

  1. Misture todos os ingredientes e bata no liquidificador.
  2. Despeje numa fôrma molhada e leve à geladeira por 5 horas.
  3. Desenforme e cubra com ameixas pretas em calda.

Dicas práticas

Se desejar, pode substituir por morangos ou outras frutas de seu gosto.

BRAZILIAN BARBECUE

Type of dish: Barbecue

Monitoring Preparation: 30min

Yield:6 servings

Difficulty: mediun

Category:Main dish

5 pounds of meat

seasoned with barbecue salt or our famos brazilian sal grosso

The right spot for the hot start is when your barbecue charcoal

is covered by a layer of white ash, smoldering

or smoke,  the high temperature is very important, which can take up to 20 minutes to half-hour

It is important that the temperature is very high when you

put the meat, so that the heat sear and seal the surface .but without flames that will burn it. On this stage, put the seasoned meat on the grill pay atention for the flames not to get to high splashing water if necessary. When the side fat turn golden brown it is cooked mediun / to mediun well.

Cut the meat properly is also important:

Always in the opposite direction of the fibers, maintains the softness of the flesh.

 

Tip:Serve with white rice,yuca flour and potato salad.

COD FISH SALAD

INGREDIENTS

  • 1 1/2 pounds salt cod
  • 1/2 cup plus 1 teaspoon olive oil
  • 2 cups thinly sliced yellow onions
  • 1 tablespoon chopped garlic
  • Salt
  • Freshly ground black pepper
  • 2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender
  • 4 hard-boiled eggs
  • 8 black olives
  • 1 tablespoon finely chopped fresh parsley leaves

 

DIRECTIONS

Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.