T-Bone grelhado c/ gambas

Chicken breasts served in a cheese sauce with fries and white rice.

Chicken breasts in a cheese sauce.

Grilled sirloin cap served with fries, fried banana, rice and beans

Picanha grelhada c/ arroz e feijão

Whole BBQ chicken served with fries and white rice for two people.

BBQ Chicken - Franguinho de churrasco

Texas Style Beef Chili served with cheese and sour cream.

Texas Style Beef Chili

A combination of pork and clams, with potatoes and coriander.

Pork cubes with clams - Carne de porco à Alentejana

Fried filet flounder served with fries and rice

Fried filet flounder

BBQ spare ribs served with fries and white rice.

BBQ’d spare ribs Brazilian / Portuguese Style

Grilled Salmon, served with boiled potatoes and daily vegetables.

Salmao Grelhado

Grilled Brazilian picanha, served with fries and white rice

Grilled Brazilian picanha

Boiled codfish served with boiled potatoes and vegetables

Boiled Codfish

Full rack of baby back ribs cooked for 6 hours and topped with brown sugar sauce. Served with fries and white rice

Texas style Baby Back Ribs

Grilled large beef rib, served with French fries and rice.

Costeletao de vaca na brasa

Grilled shrimp in garlic and beer sauce and hot sauce. Served with fries and white rice.

Grilled shrimp in garlic and beer sauce with hot sauce

In a bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper to create a marinade.

Prepare the Marinade

Rub the T-Bone steaks with the marinade and let them sit for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

Marinate the Steak

Preheat the Grill

Place the marinated T-Bone steaks on the grill. Cook for about 6-8 minutes on each side for medium-rare, adjusting time for desired doneness.

Grill the T-Bone

While the steaks are cooking, toss the jumbo shrimp in the remaining marinade and grill them for 2-3 minutes on each side until they are pink and opaque.

Grill the Shrimp

Once cooked, remove the steaks and shrimp from the grill. Garnish with fresh parsley and serve immediately.

Serve

T-Bone steak

Jumbo shrimp

Olive oil

Garlic cloves

Lemon juice

Fresh parsley

Salt

Black pepper

Season the chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and keep warm.

Prepare the Chicken

In the same skillet, melt butter over medium heat. Add flour and whisk for about 1 minute to create a roux. Gradually add milk while whisking continuously until the mixture thickens. Stir in the cheddar cheese, garlic powder, and onion powder until the cheese is melted and the sauce is smooth.

Make the Cheese Sauce

Cook the fries according to package instructions or prepare homemade fries. Cook the white rice according to package instructions.

Prepare the Sides

Place the cooked chicken breasts on plates, generously pour the cheese sauce over the chicken, and serve with fries and white rice on the side.

Chicken breasts

Cheddar cheese

Milk

Butter

All-purpose flour

Garlic powder

Onion powder

Fries (frozen or homemade)

White rice

Rinse the rice and black beans separately. In a pot, combine the black beans with 2 cups of water and cook on medium heat until tender (about 1 hour). In another pot, bring 2 cups of water to a boil, add the rice, and reduce the heat to low. Cover and cook for 15-20 minutes or until the rice is fluffy.

Prepare the Rice and Beans

Season the picanha with olive oil, minced garlic, salt, and black pepper. Preheat your grill or grill pan over medium-high heat. Grill the picanha for about 5-7 minutes on each side for medium-rare, depending on thickness.

Cook the Picanha

While the picanha is grilling, wash and cut the potatoes into fry shapes. Heat oil in a frying pan over medium-high heat and fry the potatoes until golden and crispy. Remove and drain on paper towels.

Prepare the Fries

In the same oil used for fries, slice the bananas and fry them until golden on both sides. Remove and drain on paper towels.

Fry the Bananas

On a plate, serve slices of grilled picanha alongside the rice, beans, fries, and fried banana.

Picanha (sirloin cap)

Garlic cloves, minced

Potatoes (for fries)

Bananas (for frying)

Black beans

Water (for cooking rice and beans)

Preheat your grill to medium-high heat. Rub the whole chicken with olive oil, then season it with garlic powder, paprika, salt, and black pepper. Brush the BBQ sauce all over the chicken, making sure to coat it evenly.

Place the chicken on the grill breast side down. Grill for about 30 minutes, then flip the chicken and brush with more BBQ sauce. Grill for an additional 30-40 minutes, or until the internal temperature reaches 75°C (165°F). Let it rest for 10 minutes before carving.

Grill the Chicken

In a saucepan, combine the white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and water is absorbed. Fluff with a fork before serving.

Cook the Rice

While the chicken is grilling, bake or fry the frozen French fries according to package instructions until crispy and golden brown.

Carve the BBQ chicken and serve it alongside the white rice and fries. Enjoy your meal!

Whole chicken

BBQ sauce

Paprika

Frozen French fries

Water

In a large pot, heat a bit of oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the onion is translucent, about 5 minutes.

Sauté Vegetables

Add the ground beef to the pot and cook until browned, breaking it up with a spoon, about 8-10 minutes.

Brown the Beef

Stir in the chili powder, cumin, oregano, salt, and black pepper. Cook for an additional 2 minutes.

Add Spices

Add the diced tomatoes, tomato sauce, beef broth, and jalapeño (if using) to the pot. Stir well to combine.

Combine Ingredients

Bring the chili to a boil, then reduce the heat to low. Cover and let simmer for at least 30 minutes, stirring occasionally.

Simmer

Ladle the chili into bowls and top with shredded cheese and sour cream before serving.

Ground Beef

Onion, chopped

Garlic, minced

Bell Pepper, chopped

Canned Tomatoes, diced

Tomato Sauce

Beef Broth

Chili Powder

Cumin

Oregano

Black Pepper

Jalapeño, diced

In a large bowl, season the pork cubes with salt, black pepper, and paprika. Let it marinate for about 30 minutes.

Prepare the Pork

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook until golden and tender. Remove and set aside.

Cook the Potatoes

In the same skillet, add the remaining olive oil. Add chopped onion and minced garlic, cooking until the onion is translucent. Then add the marinated pork and brown on all sides.

Cook the Pork

Pour in the white wine and bring to a simmer. Add the cleaned clams, cover, and cook until the clams open up (about 5-7 minutes).

Add Clams and Wine

Gently mix in the cooked potatoes and chopped coriander. Let everything cook together for another 2-3 minutes to combine flavors.

Combine all Ingredients

Serve hot, garnished with additional coriander if desired.

Pork shoulder, cubed

Clams, cleaned

Potatoes, diced

Coriander, chopped

White wine

Cook the frozen fries according to package instructions until golden and crispy.

In a shallow bowl, whisk together eggs and milk. In another bowl, mix flour, cornmeal, salt, pepper, paprika, and garlic powder.

Prepare the Flounder

Dip each filet flounder into the egg mixture, then dredge in the flour-cornmeal mixture until well coated.

Coat the Fish

Heat vegetable oil in a large skillet over medium heat. Fry the coated flounder filets for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Fish

Serve the fried flounder filets with cooked rice and crispy fries on the side.

Filet flounder

Cornmeal

Eggs

Vegetable oil

Frozen fries

Cooked rice

In a bowl, mix together minced garlic, chopped onion, paprika, cumin, olive oil, salt, black pepper, brown sugar, and white vinegar. Rub this mixture all over the spare ribs. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Ribs

Preheat your BBQ grill to medium-high heat.

Place the marinated ribs on the grill. Cook for about 15-20 minutes on each side, basting with BBQ sauce during the last 5 minutes of cooking.

Cook the Ribs

Remove the ribs from the grill. Let them rest for a few minutes before slicing. Serve with fries and white rice.

pork spare ribs

garlic cloves, minced

onion, finely chopped

paprika

cumin

olive oil

salt

black pepper

brown sugar

white vinegar

In a bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper. Marinate the salmon fillets in this mixture for at least 15 minutes.

Prepare the Salmon

While the salmon is marinating, boil the potatoes in salted water until fork-tender. Drain and set aside.

Boil the Potatoes

Heat a grill pan over medium-high heat. Grill the marinated salmon fillets for 5-7 minutes on each side, or until they are cooked through and have grill marks.

Grill the Salmon

In a separate pot, steam or sauté the mixed vegetables until tender. Season with a pinch of salt and pepper.

Prepare the Vegetables

On a plate, serve the grilled salmon alongside boiled potatoes and mixed vegetables. Drizzle with any remaining marinade if desired.

salmon fillet

lemon juice

garlic (minced)

potatoes (boiled)

mixed vegetables (carrots, broccoli, etc.)

Trim any excess fat from the picanha, leaving about a 1/4 inch layer. Cut the meat into thick slices, about 1.5 inches wide, while keeping the fat cap intact.

Prepare the Picanha

Rub the picanha slices with olive oil, then season generously with kosher salt, black pepper, and garlic powder on both sides.

Season the Meat

Preheat your grill to medium-high heat, ensuring that the grates are clean and lightly oiled.

Place the picanha slices on the grill, fat side down. Grill for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

Grill the Picanha

Remove the picanha from the grill and let it rest for about 5 minutes before slicing against the grain. Serve with fries and white rice.

Rest and Serve

Picanha (top sirloin cap)

Kosher salt

Peel and chop the potatoes into halves, slice the carrots, and trim the ends of the green beans.

In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15-20 minutes until fork-tender.

In a separate pot, bring water to a boil and add the carrots and green beans. Cook for around 5-7 minutes until tender.

Cook the Vegetables

In the same water used for the vegetables, add the codfish fillets and cook for about 10-15 minutes until the fish is opaque and flakes easily with a fork.

Boil the Codfish

Drain the vegetables and potatoes, then plate them alongside the boiled codfish. Drizzle with olive oil and squeeze fresh lemon juice over the top. Season with black pepper to taste.

Codfish fillets

Potatoes

Carrots

Green beans

Lemon

Preheat your oven to 225°F (107°C). Remove the membrane from the back of the baby back ribs. Pat the ribs dry with paper towels.

Prepare the Ribs

In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub this mixture evenly over both sides of the ribs.

Season the Ribs

Place the ribs on a large baking sheet lined with aluminum foil. Pour apple cider vinegar and water into the pan under the ribs.

T-bone Grelhado C/ Gambas

Chicken Breasts In A Cheese Sauce.

Picanha Grelhada C/ Arroz E Feijão

Bbq Chicken - Franguinho De Churrasco

Texas Style Beef Chili

Pork Cubes With Clams - Carne De Porco À Alentejana

Fried Filet Flounder

Bbq’d Spare Ribs Brazilian / Portuguese Style

Salmao Grelhado

Grilled Brazilian Picanha

Boiled Codfish

Texas Style Baby Back Ribs

Costeletao De Vaca Na Brasa

Grilled Shrimp In Garlic And Beer Sauce With Hot Sauce