Top Shelf Dinner Recipe

Soak beans

Rinse the dried black beans and place in a large bowl. Cover with 6 cups cold water and soak at least 6 hours or overnight. Drain and set aside.

Brown meats

Heat 2 tbs olive oil in a heavy pot over medium-high. Add diced bacon and cook until browned and fat rendered, about 6 minutes. Remove half the bacon fat if excess. Add pork ribs and sear on all sides until browned, then add pork loin and sliced smoked sausage, searing 3–4 minutes.

Sauté aromatics

Push meats to the side, add chopped onion and sauté in the pot until translucent (4–5 minutes). Add minced garlic and cook 30–60 seconds until fragrant.

Cook beans

Add drained black beans, bay leaves, orange half (if using), stock, 2 tsp salt, 1 tsp black pepper, and optional cumin and red pepper flakes. Bring to a gentle boil, then reduce heat to low, cover, and simmer 1.5–2 hours until beans and meats are tender. Stir occasionally and add water if needed to keep beans covered.

Finish

When beans are soft and meats tender, remove orange and bay leaves. Adjust seasoning to taste. Stir in chopped parsley or cilantro and about half of the reserved crisped bacon for texture. Keep warm until serving.

Rinse rice under cold water until water runs clear. In a medium pot, bring 4 cups water, 1 tsp salt and 1 tbs oil or butter to a boil. Add rice, stir once, lower heat to a simmer, cover and cook 15–18 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes; fluff with fork before serving with feijoada.

In a large skillet over medium heat, cook diced bacon until crisp. Remove most of the fat, leaving about 2 tbs in the pan. Add 1 tbs butter and the chopped onion; sauté until soft (3–4 minutes). Reduce heat to medium-low, add cassava flour in batches, stirring constantly until it toasts lightly and becomes golden (about 5–7 minutes). Add remaining butter, salt and pepper. Stir in chopped parsley if using and fold in half of the crisped bacon bits. Keep warm.

Heat 2 tbs olive oil in a soup pot over medium. Sauté chopped onion until soft (5 minutes). Add minced garlic and cook 30 seconds. Add canned tomatoes with their juice and break them up with a spoon. Pour in 3 cups stock and add basil leaves, 1 tsp sugar, 1 tsp salt and 1/2 tsp pepper. Bring to a simmer and cook 20 minutes to meld flavors. Remove from heat and puree with an immersion blender or in batches in a blender until smooth. Return to low heat, stir in cream if using, adjust seasoning, and keep warm.

Preheat oven to 400°F (200°C). In a saucepan bring milk, water, oil and salt to a simmer. Remove from heat and pour over tapioca starch in a bowl; mix until a sticky dough forms. Let cool 5 minutes, then beat in eggs one at a time until incorporated. Stir in grated cheese to make a smooth, sticky batter. Using a cookie scoop, place rounded portions on a parchment-lined baking sheet. Bake 18–22 minutes until puffed and golden. Serve warm.

Heat vegetable oil in a skillet over medium-high to about 350°F (175°C). Peel and slice plantains lengthwise or on a slight diagonal into 1/2" slices. Fry in batches 2–3 minutes per side until golden and caramelized. Drain on paper towels, sprinkle lightly with salt, and keep warm.

Cook polenta

Bring 4 cups water and 1 tsp salt to a boil. Whisk in 1 cup coarse cornmeal slowly. Reduce heat and simmer, stirring frequently, until thick (15–20 minutes). Stir in 2 tbs butter. Pour into a greased shallow pan and chill until firm, at least 1 hour.

Fry polenta

Cut chilled polenta into rectangles or rounds. Heat 1 cup vegetable oil in a skillet over medium-high. Fry polenta pieces 2–3 minutes per side until crisp and golden. Drain on paper towels and serve hot.

Preheat a grill or charcoal churrasco to medium-high heat. Season all cuts simply: brush with olive oil and rub lightly with coarse salt and freshly cracked black pepper. For premium cuts (filet mignon, ribeye, beef ribs, lamb chops), allow meat to come to room temperature 20–30 minutes, pat dry, brush with olive oil and season. Sear steaks 3–5 minutes per side for medium-rare depending on thickness (filet mignon: 3–4 min/side; ribeye: 4–5 min/side). Lamb chops: grill 3–4 min/side for medium-rare. Beef ribs: cook longer over indirect heat until tender, about 1–1.5 hours depending on size. Standard meats: cook appropriate times (chicken hearts 4–6 min, sausages 8–10 min, skewers until cooked through). Rest steaks 5 minutes before slicing. Provide lemon wedges, chopped garlic/herb sprigs and coarse salt for finishing.

Arrange mixed greens, sliced tomatoes, cucumber, red onion, shredded carrots and olives in separate bowls. Offer vinaigrette and a creamy dressing on the side. Provide tongs and bowls so diners can serve themselves.

Serve feijoada ladled over rice with a scoop of farofa and a side of fried banana and fried polenta. Offer pão de queijo warm as a side. Arrange grilled meats on a carving board or individual plates, placing premium cuts prominently. Place tomato basil soup in small bowls as a starter. Garnish feijoada with chopped parsley/cilantro and reserved bacon bits. Keep hot dishes covered until service and replenish salad bar items as needed.