They say Rome wasn’t built in a day, but this steakhouse was.
INGREDIENTS:
Grilled Pineapple :
Two pineapples (four pineapple halves) per skewer
Cinnamon Butter (for Pineapple):
21 cup (227g) unsalted, room temperature butter
1 tsp (2.6g) cinnamon
½ tsp (1.1g) black pepper
Salt to taste
Bacon-Wrapped Filet Mignon:
2 ¼ to 3 lbs cleaned filet mignon yields six 6-8 oz (170-226g) steaks
Salt and pepper for seasoning
1 package of thick cut bacon
Picanha Garlic Marinade:
1 qt of vegetable oil
10 whole medium to large garlic bulb
1 jar beef bouillon
Sprinkle of sea salt
Picanha Steak:
2 to 2 1/2 lbs (907-1133g) picanha steak with fat cap on, yields four 8-9.9 oz (226-283g) steaks
Salt and pepper for seasoning
Polenta Sticks:
4 tbsp (56.8g) brown butter
4 cups (236.5g) water
½ tsp (2.8g) sea salt
1 ½ cups (240g) ground yellow cornmeal
¼ cup (54.7g) corn oil
2 cups (236.5g) vegetable oil, for frying
¼ cup (22g) Parmesan cheese for garnish
Pao De Queijo:
3 3/4 cups (487.5g) tapioca or arrowroot flour
1 tbsp (13g) salt
6 oz (170g) grated parmesan cheese
6 whole Eggs
1.5 cups (368g) milk
2 1/8 cups (457g) of canola oil
Chicken Thighs:
2 tbsp (36g) lemon pepper seasoning
½ tbsp (9g) Paprika
1 oz (29.6g) of brandy
1/4 cup (218g) vegetable oil
2 tbsp (27.5g) kosher salt
1 can (12 oz) of lager beer
4 lbs (1814g) boneless chicken thighs yields ten 6 oz (181/g) portions
1 lb (453g) prosciutto sliced slightly thicker to wrap chicken (To make it easier to wrap around chicken, If prosciutto is being sliced to order, request your prosciutto to be layered in individual pieces between layers of parchment paper to prevent the slices from sticking together
Linguica Sausage:
6x 6-8 oz (170-226g) Linguica Sausages
INSTRUCTIONS:
Grilled Pineapple :
Break off the stem
Cut off ends
Stand pineapple on flat bottom, slice off strips of skin and slice the entire pineapple in half lengthwise
Skewer two halves of pineapple, lengthwise, through the core
Cinnamon Butter (for Pineapple):
Mix softened butter in a bowl with cinnamon, black pepper, and pinch of salt
Bacon-Wrapped Filet Mignon:
Preparation:
Slice end of filet mignon by following its natural seams and use knife to slice off excess silver skin
Cut into portion-size steaks
Season with salt and pepper
Wrap one bacon slice around the outside of each steak
Skewer steak at the point where the ends of each bacon slice overlap so the skewer holds the bacon in place. Repeat with remaining bacon-wrapped steaks.
Grilling:
Grill until steak is seared on the outside and bacon is crispy. Move to cooler zone on the grill to continue cooking slowly. If needed, use a thermometer to check internal temperature on filet mignon. Medium rare is 125-135F.
Slice thinly for serving.
Picanha Garlic Marinade:
Blend garlic, vegetable oil, and salt for 1-2 minutes in a blender. Whisk in beef bouillon afterward. Keep cool until ready for use.
Picanha Steak:
Preparation:
Slice end of picanha and use knife to slice off silver skin. Leave ¼” – ½” fat cap on the top of each piece.
Cutting against the grain, slice 2.5” x 2” portion-sized steaks with fat cap on top.
Place all steaks into a large bowl and pour garlic marinade on top. Mix with hands until each steak is evenly coated. Cover and marinate in refrigerator overnight.
Fold each steak into a letter “C” shape with the fat cap on the outside.
Skewer steak so it keeps the letter “C” shape intact, with fat cap on the outside
Grilling:
Skewered picanha needs to be positioned several inches from the grill top or flame and should not rest directly on the grill. Resting on direct heat may cause the marinade to burn or stick to the grill.
Grill between 3-5 minutes per side, turning every minute to minute and a half, depending on grill temperature and desired doneness. 3 minutes per side (6 minutes total) will be rare-medium rare, 5 minutes per side (10 minutes total) will be closer to medium.
Polenta Sticks:
Preparation:
In a small frying pan, melt butter until brown. Pull away from heat.
In a saucepan bring water and salt to a boil.
Slowly whisk in cornmeal.
Cook water-cornmeal mixture over moderately low heat, stirring constantly with a whisk, until very thick and pulls away from side of pan, about 30 minutes.
After 10 minutes add brown butter to cornmeal and whisk until combined and thick.
Spray a small sheet pan with non-stick oil, and line with parchment paper then pour cornmeal in, leveling it off with a rubber spatula.
Cover tightly with plastic wrap and refrigerate overnight or until solid.
Once set, remove cornmeal from the tray, cut off curved edges so you’re left with an even-sided rectangle, and use a sharp knife to cut polenta into 1” x 2” lengths for pan-frying.
Pan-Fry:
Place approximately ½” of vegetable oil in a heavy large skillet.
Heat the oil over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side.
Carefully remove with tongs and drain on a paper towel.
Serve while hot, garnish with grated parmesan cheese (do not season with salt as the polenta mix is already salted).
Pao De Queijo:
Preheat oven to 350°F.
Place flour, salt, cheese, eggs, milk, and oil in a bowl and blend with an electric mixer until smooth.
Apply non-stick spray to a small muffin pan to prevent sticking.
Carefully pour batter in each cup about 1/8” from the top.
Bake in preheated oven 15 minutes for smaller muffin tins, 20-25 minutes for larger muffin tins.
Remove from oven, and pop out on to a board. Enjoy while warm.
Chicken Thighs:
Preparation:
In a mixing bowl combine lemon pepper, Paprika, brandy, oil, salt, and beer. Before using it all in the chicken, set some aside to make the glaze as well.
Dry off chicken thighs with a paper towel and place in a bowl with marinade.
Mix gently to coat chicken, cover with plastic wrap and place in the fridge overnight.
Lay one slice of prosciutto on a cutting board and place one chicken thigh one inch above the bottom of the prosciutto. Roll the bottom edge of the prosciutto around the chicken thigh, and continue rolling the prosciutto until it completely covers the thigh. Repeat with all chicken thighs.
Skewer chicken at the point where the ends of each prosciutto slice overlap so the skewer holds the prosciutto in place. Repeat with remaining chicken thighs.
Grilling:
Place on an oiled, hot grill and cook, turning every few minutes for 12-15 minutes, until cooked through. Start cooking in a hot zone for 3-5 minutes per side while turning so it doesn’t burn, and then move away from direct flame to warm zone for 8-10 more minutes. Chicken is ready when the internal temperature reaches 165F.
Remove from the grill and serve hot.
Linguica Sausage:
Slice sausages in half into 3 in. size pieces, 6x halves per skewer.
Skewer each piece of sausage into the skewer
Cook in hot zone of grill until one side is charred. Flip the skewer and achieve the same char on the other side of the sausages. Once charred on both sides, move out of direct flame to warm zone to continue cooking 3-5 minutes.
Rest on the cooler side of the grill until ready to serve.
