Jul 14 2026
Restaurants›Pantanal Restaurant›Buffet Per Pound Recipe

Buffet Per Pound Recipe

Inspired by Pantanal Restaurant
Time1h 30m
Serves8

Includes Salad Bar, Hot Station and Meats

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Ingredients

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Salad Bar

Hot Station

Meats

Method

Salad Preparation

  1. 1

    Prepare Salad Bar

    In a large bowl, combine mixed greens, cherry tomatoes, cucumber, carrots, and red onion. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper. Toss to combine and set aside.

Hot Station Preparation

  1. 2

    Cook Rice and Beans

    In a pot, cook rice according to package instructions. In a skillet, heat olive oil over medium heat, then add onion and bell peppers. Sauté until soft. Add black beans, corn, cumin, chili powder, salt, and black pepper. Stir until heated through.

Meat Preparation

  1. 3

    Cook Meats

    Preheat the grill or oven to 375°F (190°C). Season the chicken thighs, pork loin, and beef brisket with garlic, paprika, salt, and black pepper. Grill or roast until fully cooked (internal temperature of 165°F for chicken and 145°F for pork and beef).

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