The 2016 Rio Olympics are in full swing, and that means the world is getting a close-up look at Brazilian culture. If you'd like eat like you were in Brazil, Fogo de Cho Brazilian Steakhouse has three locations around the Chicago area. The restaurant has specialized for more than 36 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco.
Ronaldo Chiesa and Tony Arunrung, from Fogo de Cho, joined ABC 7 to share Brazilian culture, language, and food.
Chicago: 661 N. LaSalle Blvd, 60654
Naperville: 1824 Abriter Court, 60563
Rosemont: 5460 Park Place, 60018
One of the most prized cuts of meat in Brazil, icanha picanha represents the true art and science of churrasco cooking. Lightly seasoned with rock salt and typically sliced very thin, this tender cut of beef features robust flavor unparalleled in Brazilian dining.
1.5lb. Top Sirloin Cap
1 tsp sea salt
Picanha is a specialty Brazilian cut also known as the 'beef coulotte' or the 'top sirloin cap'
A 1 lb. piece of top sirloin cap should yield 4 similar sized steaks. (5-6oz. each)
Cut top sirloin cap against the grain of the meat into steak portions, making sure every piece has a " - " fat cap on top.
1. Allow Picanha steaks to temper for 20 minutes.
2. Sprinkle sea salt on both sides of each steak.
3. Spray hot char grill with non-stick spray and place steaks on grill.
4. Grill between 3-4 minutes over high heat and then move steaks to lower temperature for another 5-6 minutes, depending on desired doneness.
Serve with Chimichurri Sauce as an accompaniment
The national cocktail of Brazil, the Caipirinha, is made with Cachaa, ice, limes and sugar - and best served on the beaches of Brazil! Fogo de Cho imports its private label cachaa directly from Brazil; the traditional Caipirinha remains one of the restaurant's most popular beverages.
1 whole lime
2 tablespoons white sugar
2 oz. Cachaa
1. Cut lime in half and remove core (this is the bitter part of the lime; it is not sour).
2. Slice lime thinly against the direction of the core.
3. Place sliced lime in a rocks glass and add two tablespoons of sugar.
4. Muddle lime and sugar together to extract the natural juice of the lime.
5. Fill glass to the brim with ice, and add 2 oz. of cachaa.
6. Cap glass with bar shaker and shake thoroughly to ensure the sugar dissolves evenly.
7. Pour back into rocks glass and Serve at once. Enjoy!
Note: Garnish the Caipirinha with a lime wheel or stick of sugar cane, as desired!
The mint-based marinade is what truly elevates these lamb chops into unchartered taste territory. Whether prepared for special occasions or just an afternoon barbecue with friends, this coredeiro assado recipe is perfect for both lamb lovers and those curious to try it for the first time.
8 rib lamb chops (12-16oz total weight)
2 cups white wine (Chardonnay or Chablis)
2 tablespoons lemon pepper
Juice of one lemon
cup of extra virgin olive oil
1 tablespoon salt, or to taste
1 cup mint leaves
Vegetable oil spray
Mint jelly and mint leaves for garnish
1. Trim lamb of excess fat. Blend all other ingredients in a blender to make marinade, including mint leaves, and marinate lamb chops for 5-10 minutes.
2. Spray grill with vegetable oil. Remove lamb chops from marinade and place on preheated grill. Grill chops without moving them for 4 minutes for medium rare.
3. Baste chops with marinade and turn over to grill for another 4 minutes on other side. Remove and allow to rest for 5 minutes before serving.
4. Garnish with additional mint leaves and mint jelly.
Eat like an Olympian
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