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OF ALL COOKING METHODS, THERE IS none more aromatically appealing and enjoyable than grilling or barbecuing. That?s why family barbecue on Sundays has always been a perfect way to unwind and catch up, as well as to connect and bond with loved ones.
Churrasco is the Brazilian term for barbecue. Brazilian churrasco is any boneless cut of meat, sliced slightly thin as a steak, seasoned and grilled over hot coals or on a very hot skillet.
Churrascaria in Brazil pertains to a restaurant serving churrasco on giant skewers. In a typical churrascaria, the waiters move around the restaurant with skewers, personally bringing the churrasco to the guests? table sizzling hot, to be carved and sliced onto their plate.
The attraction of experiencing something unique to Brazil will be offered by Edsa Shangri-La Manila?s premier buffet restaurant, Heat, starting July 3 and will take place every Saturday of July from 6 to 10:30 p.m. (tel. 6369077).
?Churrascos were made popular by the gauchos, or cowboys, from southern Brazil, who roasted meat on long skewers over a pit of flaming coals,? says executive sous chef Ashley Lucas. ?The key element to the preparation of the premium meats used is traditional marinades and rubs, the recipes for which have been passed down for generations.?
Eight varieties of specialty cut meats cooked gaucho-style using traditional marinades will complement the regular dinner buffet offerings. They are Gaucho (sirloin or whole rib eye with red vinegar dip); Paulista, from the State of Sao Paolo (beef tenderloin with banana butter coating); Churrasco with Chimichurri Sauce (sirloin steak with white vinegar, jalapeño, oregano and olive oil dip); Churrasquinhos (bite-size barbecued beef tenderloin and bacon with olive oil and lemon juice); Churrasco de Frango (chicken barbecue with Brazilian vinaigrette); Churrasco de Porco with Aji Amirillo (pork barbecue marinated in Spanish paprika with pineapple salsa); Churrasco de Caniero (lamb rack or leg with rosemary and lime rub); and Churrasco de Chorizo (chorizos sausage with cloves).
?The Heat team will personally bring the skewered meat to each table steaming hot from the grill, with each meat skillfully carved onto the plates while still dripping with its natural juices. All the meats are succulent and perfectly grilled and you can have as much as you want,? says Lucas.
Churrasco with Chimichurri Sauce
1?-lb boned sirloin steak
1? c cilantro sprigs
1 c white vinegar
? c chopped onion
2 tsp ground cumin
2 tsp dried oregano
2 tsp dried thyme
2 tsp black pepper
1 tsp salt
6 garlic cloves, chopped (about ? c)
3 bay leaves
Trim fat from steak. Set aside. Combine cilantro and next nine ingredients (cilantro through bay leaves) in a large zip-top plastic bag. Add steak to bag and seal. Marinate in refrigerator for three hours, turning occasionally. Remove steak from bag; discard marinade.
Prepare grill. Place steak on grill rack coated with cooking spray; grill steak for eight minutes on each side or until the desired degree of doneness. Let stand for three minutes. Cut steak diagonally across grain into thin slices. Serve with chimichurri sauce.
To make chimichurri sauce: Place ? c white vinegar, 2 tbsp extra-virgin olive oil, ? tsp salt, 6 garlic cloves, 3 bay leaves, 2 jalapeño peppers (stems removed) in a blender; process until smooth. Add 1 c minced fresh parsley, ? c minced fresh oregano and stir well.
Churrasco de Caniero
(Lamb Barbecue with Rosemary Rub)
2 kg lamb rack or boned lamb leg
100 ml lime juice
4 cloves crushed garlic
4 finely chopped anchovies
2 onions chopped
5 g chopped rosemary
5 g thyme
3 bay leaves
250 ml red wine (shiraz is preferred)
5 g peppercorns
Mix all the ingredients together and marinate the lamb in them for 48 hours. Remove from the marinade, then rub with the rosemary rub and roast over the grill slowly until cooked.
To make rosemary rub: Macerate 10 g finely chopped rosemary leaves, juice of 1 lime, 2 g salt and 40 ml olive oil in a pestle and mortar to form a paste.