Casa Samba Buffet Recipe

Prepare meats

Pat all meats dry. Combine minced garlic, smoked paprika, 4 tbs olive oil, 4 tbs coarse sea salt and 2 tsp black pepper in a bowl. Rub half of the mixture into the beef and pork. For the chicken, season with remaining olive oil, 2 tbs coarse sea salt and 2 tsp black pepper, rubbing under skin where possible. Let rest refrigerated for 1–2 hours (or up to overnight).

Grill

Preheat grill to medium-high (230–260°C / 450–500°F). Brush grill grates with oil. Grill pork cubes on skewers or a grill basket for 10–14 minutes, turning until nicely charred and cooked through (internal temp 70°C/160°F). Grill beef strips 3–5 minutes per side for medium-rare to medium (adjust to preferred doneness). Grill chicken thighs skin-side down first until crisp, then finish over indirect heat until internal temp reaches 75°C/165°F (about 25–30 minutes total). After grilling, sprinkle remaining 2 tbs coarse sea salt over meats and let rest 5–10 minutes before slicing/presenting for buffet.

Cook beans

Drain soaked beans and place in a large pot with fresh water to cover by 2–3 cm. Bring to a boil, reduce heat and simmer until tender, about 60–90 minutes depending on bean age. Add 1 tsp salt toward the end of cooking. Drain and set aside, reserving some cooking liquid.

Build the dish

In a large skillet or Dutch oven, cook diced bacon over medium heat until browned and crisp. Add sliced smoked sausage and cook 3–4 minutes. Remove half the fat if excessively greasy, leaving about 2 tbs. Add chopped onions and minced garlic; sauté until translucent. Add cooked beans and toss gently. Push mixture to the side and add beaten eggs, scrambling until just set and then fold into beans. Stir in cassava flour (farofa) gradually until mixture reaches a moist crumbly texture — you may not need all the flour. Fold in chopped parsley and adjust seasoning with salt to taste. Keep warm for buffet service.

In a large heavy pot, heat 6 tbs oil or butter over medium heat. Sauté chopped onion and minced garlic until soft and fragrant but not browned. Add rinsed rice and stir to coat with fat for 2–3 minutes. Add stock and 2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer until liquid is absorbed and rice is tender, about 15–20 minutes depending on rice. Remove from heat and let rest 10 minutes with lid on, then fluff with fork before placing into buffet pan.

Combine diced tomatoes, red onion, green pepper and chopped parsley in a bowl. Whisk together lime juice, olive oil, salt and pepper; pour over vegetables and toss gently. Let rest at room temperature for at least 20 minutes to marry flavors. Taste and adjust seasoning. Chill lightly until service; serve room temperature as a bright garnish for the meats and rice.

In a large skillet, cook diced bacon until crisp. Remove and set aside, leaving bacon fat. Add butter and chopped onion to skillet and cook until translucent. Reduce heat to medium-low and add manioc (cassava) flour in small batches, stirring constantly until it toasts lightly and becomes golden and aromatic, about 8–10 minutes total — be careful not to burn. Stir bacon back in, season with 1 tsp salt and fold in chopped parsley. Keep warm in a covered dish for the buffet.

Wash and dry salad greens and cucumber slices thoroughly. Toss greens lightly or present whole on chilled platters. Arrange cucumber slices and place lime halves in bowls around the buffet for guests to squeeze over meats and rice.

In a food processor or by hand, finely chop parsley, cilantro and garlic. Transfer to a bowl and stir in red wine vinegar, olive oil, dried oregano, red pepper flakes and 2 tsp salt. Adjust acidity and seasoning to taste. Transfer to serving bowls; keep at room temperature and offer alongside grilled meats.

Carve rested beef and chicken into serving-size portions. Place warm rice and feijão tropeiro in large chafing pans. Put grilled meats on heated platters with tongs. Provide bowls of vinagrete, chimichurri, farofa and lime wedges. Keep hot items hot (chafing dishes) and salads/garnishes chilled. Replenish as needed during service.