Last week, the good folks at the Texas de Brazil Churrascaria let us have a sneak peak at how they make some of their most beloved dishes. If you have never been, a churrascaria, or Brazilian steakhouse, is a carnivore’s dream. At Texas de Brazil and other Brazilian steakhouses, servers walk around with large skewers of various meats, freshly slicing cuts of pork, beef and chicken right onto your plate until you are completely stuffed.

At their Chicago location, Culinary Director Evandro Caregnato demonstrated the ins and outs of the steakhouse, from making savory skewered meats to delicious side dishes and drinks. Here are some of his top cooking tips:

• To add an easy crust to your steaks, coat them in corn starch before grilling. Corn starch won’t add any flavor but it will form a crispy exterior to the steak.
• To get the most flavor out of pork and chicken, marinate overnight. In a pinch, use Italian dressing spiced up with lots of fresh herbs.
• For churrascaria-style steak at home, use the cap of a top sirloin and choose a piece with lots of marbling. Marbling is the amount of fat dispersed in the muscle tissue. The more fat there is, to more tender and juicy the piece of meat will be.
• Know your grill. The more practice you have grilling, the more you will know how long to grill a steak or another cut of meat to perfection.
• When cooking with bananas, choose ones that are yellow with green tips.

Besides great tips, Caregnato also shared some terrific Brazilian recipes that let you re-create that Texas de Brazil taste. In this video, Caregnato demonstrates how to make a chimichurri sauce, an Argentinian-style steak sauce.

For more videos of our time with Texas de Brazil, check out the RecipeLion YouTube Channel.

If you’re interested in cooking like the pros at Texas de Brazil, then here is one for you to enjoy: Chicken Wrapped in Bacon.

Chicken Wrapped In Bacon 

Ingredients

• 16 cubes of boneless skinless chicken breast, cut into 2-ounce pieces
• 16 thin slices of applewood-smoked bacon
• 1/3 cup lemon juice
• 3 tablespoons red wine
• 16 leaves fresh sage
• 1 1/2 tablespoons kosher salt
• 1 tablespoon fresh thyme
• 1/2 tablespoon fresh rosemary
• Small bamboo skewers
• 1/3 cup olive oil
• 1 pinch cumin
• Fresh cracked pepper, to taste

Instructions

1. Create the marinade by combining the lemon juice and wine in a large mixing bowl. Slowly work in the olive oil using a wire whisk. Add the thyme, rosemary and cumin.
2. On a separate platter, season the cubes of chicken with the kosher salt.
3. Place the seasoned chicken into the mixing bowl with the marinade, lay the bacon flat on a clean surface and put a cube of chicken on top of each slice of bacon.
4. On top of each cube, place a leaf of sage and then wrap the chicken with the bacon. Carefully place cracked pepper on the bacon.
5. Pierce each bacon-wrapped cube of chicken onto a pre-soaked bamboo skewer. You should be able to fit 1 to 3 pieces on each skewer.
6. Place the skewers onto a preheated charcoal grill. Make sure to turn them frequently and grill until the bacon gets crispy and the chicken’s internal temperature reaches 165 degrees F.

This is a post from: Recipe Lion

Cooking with Texas de Brazil

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Looking for a way to use up all of those cans of tuna in your pantry? Try one of our 11 new tuna casserole recipes. For the traditionalists, we have five different variations of the classic tuna noodle casserole. In addition, you will find unique recipes like tuna zucchini casserole, creamy scalloped potatoes and tuna (see below) and tuna corn cheese bake. Tuna casseroles are a quick and easy way to make a meal using inexpensive ingredients. Check out our creamy potato tuna casserole recipe below, or click here to view our entire collection of tuna casserole recipes.

Creamy Scalloped Potatoes and Tuna

Description

Turn a side dish into a meal with this simple recipe! This creamy layered potatoes are perfectly paired with tuna for a delicious and affordable meal.

Cooking Time: 1 hr

Ingredients

* 2 cups milk
* 2 cups whipping cream
* 2 cloves garlic, minced
* 6 medium russet potatoes
* 3/4 teaspoon salt
* 1/2 teaspoon white pepper
* 1 tablespoon butter or margarine
* 12 ounces can tuna, drained and flaked
* 1 1/2 cups shredded Mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F. In a 3-quart saucepan over medium heat, combine milk, whipping cream, and garlic.

2. Peel potatoes; slice about 1/8 to 1/4-inch thick. Add potatoes, salt and white pepper to milk mixture; heat to simmering.

3. Grease an 11 x 7-inch casserole with butter; spoon potato-milk mixture into dish.

4. Bake 25 minutes at 350 degrees F; remove from oven. Add tuna, stirring gently; top with cheese. Bake 35 more minutes, or until potatoes are baked through and top is golden brown.

5. Let stand, covered, about 15 minutes to thicken.

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Did you grow up eating fun treats like Gummy Bears and Gummy Worms?  If so, you probably have fond memories of their sweet taste, and this is the perfect opportunity for you to enter to win a whole prize package from Surf Sweets!  We are excited to be giving away a terrific prize package that includes:

• Fruity Bears
• Jelly Beans
• Sour Worms
• Sour Berry Bears
• Gummy Worms
• Gummy Swirls
• Gummy Bears

Who wouldn’t love to take a trip down memory lane with fun sweets like these?  The best part is that THESE sweets are all-natural and made with organic fruit juice and sweeteners!  No high fructose corn syrup here, folks.    Just home-grown, homemade taste in a delicious treat.  Enter today to win a prize package from Surf Sweets — and good luck!

This is a post from: Recipe Lion

Enter to Win a Surf Sweets Prize Package!

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We are excited to give away an autographed copy of “Mr. Food’s TV Favorites” to one lucky reader.

“Mr. Food, a.k.a. Art Ginsburg, has been sharing mouthwatering recipes, timesaving and money-saving tips and lots more on TV for more than 30 years! In this, his latest book, he finally answers the questions he’s asked most often: “What’s your favorite recipe?” and “Which recipes are the most requested?” Yes, he has finally assembled a collection of his “best of the best” TV recipes.

They’re all here – everything from Fancy Fast Chicken and Stacked Taco Salad to Chocolate Chip Cheesecake and, of course, his most requested recipe of all, his original version of Death by Chocolate. Of course, every one of his TV recipes has been thoroughly tested, tasted and retested numerous times, so these are the most popular, fool-proof recipes that his loyal viewers and readers have given two thumbs up!

You’re sure to enjoy making memories of your own with these “TV Favorites” that are truly timeless and guaranteed to have you and your gang saying…”OOH IT’S SO GOOD!!®”

Click here to learn more and enter to win!

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Win an Autographed Copy of “Mr. Food TV Favorites”

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St. Patrick’s Day is all about indulging in delicious food and fantastic drinks. This St. Patty’s Day, create your own Irish cocktail concoctions with our holiday Irish drink recipe collection. And because you can’t have a cocktail party without something to nibble on, our collection also includes a selection of Irish dessert recipes that are definite crowd-pleasers. Check out one of our most popular St. Patrick’s Day drinks, The Nutty Irishman, below, or click here to view the full collection of Irish drink and dessert recipes.

The Nutty Irishman

Ingredients
•    1 ounce Frangelico
•    1 ounce Irish Mist (a liqueur)
•    1 ounce Irish Cream (Carolans or Bailey’s)

Instructions
1.    Combine ingredients. Chill.

Notes
If you don’t feel like springing for the Irish Mist, you can make a pretty good drink from just the Frangelico and Irish Cream.

This is a post from: Recipe Lion

St. Patty’s Day Drink and Dessert Recipes

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Since we are in the throes of National Peanut Month, we wanted to get some advice from a professional.  Enter:  Chef Monika Sudakov from the Chestnut Street Inn in Sheffield, Illinois.  Chef Monika’s tips come to us courtesy of BnBFinder.com, and she tells us:

Tip #1:  Use unsalted peanuts whenever possible. You can always add salt to a dish but you cannot remove it and I find salted peanuts make most dishes too salty.

Tip #2:  When baking with peanut butter, always use chunky and always heat for 30 seconds in a microwave to help soften it before incorporating into the dish. This also works very well for salad dressings to enable the dressing to emulsify.

Not only does Chef Monika have some great tips, she has an amazing recipe for Chestnut Street Inn Molé that you must try!

To learn more about Chestnut Street Inn and BnBFinder.com, please visit this link.

What is your favorite recipe that uses peanuts?

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Tips from a Pro: Cooking with Peanuts

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Trying to come up with ideas of what to serve for Easter dinner?  Never fear, Mr. Food^® is here with his Double-Glazed Stuffed Pork Roast!  You’ll be able to catch him on QVC this Sunday, March 14th, at 8:00p.m. Eastern Time, so be sure to tune in.  This roast is a ready-to-cook item that is a perfect option for any time, but especially the upcoming Easter holiday.  It is hand-trimmed with just enough marbling to keep the roast moist and flavorful when cooked, is easy to carve, and makes a beautiful presentation!

Any family dinner or holiday get-together will be extra special with the Mr. Food Double-Glazed Stuffed Pork Roast. Each is hand-trimmed, stuffed with Mr. Food’s very own Cranberry-Herb Stuffing, and finished with a zesty Cranberry-Citrus Glaze. It’s easy to prepare and looks so incredible that your gang will be complimenting you even before they taste it!  And once they do, get ready for all the…”OOH IT’S SO GOOD!!®”

Don’t forget to tune in to QVC this Sunday, March 14th, at 8:00p.m. Eastern Time.  I’m sure you’ll agree with Mr. Food’s assessment of this pork roast:  “OOH IT’S SO GOOD!!®”

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Mr. Food Double-Glazed Stuffed Pork Roast to be Featured on QVC

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Boxed pasta is great, but making your own pasta is easier than you think. There are endless recipes for making pasta dough, but our quick and easy tutorial will show you how to make pasta in a flash. This super simple pasta tutorial has just 10 steps to perfect fresh pasta. The best part is you don’t even need a measuring cup! All you will need is all-purpose flour, semolina flour, eggs, extra virgin olive oil, salt, water and a pasta machine. Learn more and get rolling on your own homemade pasta!

If you have any tips on making homemade pasta, please feel free to share with other readers in our comments section.

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How to Make Pasta

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Tune in to QVC this Sunday, March 14th at noon EST to catch Mr. Food and his latest cookbook “Mr. Food TV Favorites.”

Mr. Food, a.k.a. Art Ginsburg, has been sharing mouthwatering recipes, timesaving and money-saving tips and lots more on TV for more than 30 years! In this, his latest book, he finally answers the questions he’s asked most often: “What’s your favorite recipe?” and “Which recipes are the most requested?” Yes, he has finally assembled a collection of his “best of the best” TV recipes.

They’re all here – everything from Fancy Fast Chicken and Stacked Taco Salad to Chocolate Chip Cheesecake and, of course, his most requested recipe of all, his original version of Death by Chocolate. Of course, every one of his TV recipes has been thoroughly tested, tasted and retested numerous times, so these are the most popular, fool-proof recipes that his loyal viewers and readers have given two thumbs up!

You’re sure to enjoy making memories of your own with these “TV Favorites” that are truly timeless and guaranteed to have you and your gang saying…”OOH IT’S SO GOOD!!®”

Don’t miss Mr. Food’s latest cookbook “Mr. Food’s TV Favorites” featured this Sunday, March 14th, at noon EST on QVC.

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Catch Mr. Food on QVC!

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For a quick and versatile comfort food, how do you beat potatoes? From crunchy golden french fries to oh-so-good mashed potatoes, a potato can take many guises and still be tasty. I’ve never met a potato I didn’t like. If you love potatoes as much as me, then you will love these tasty easy potato recipes. Enjoy!

Have a favorite potato recipe? Send it to us here and we will feature it on RecipeLion.com.

A Baked Breakfast Potato

Roasted Potato Salad with Cilantro

Arlene’s Slow Cooker Potato Soup

Au Gratin Potatoes and Ham

Basil and Garlic Potato Bake

Black Bean and Potato Soup

Creamy Potato Tuna Casserole

Ham and Cheese Potato in Slow Cooker

Loaded Baked Potato Casserole

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