Meatloaf

You can see the video or read, for see click here

This is "a" Meatloaf!!

1kg of ground beef

piece of a bacon 500 gr

150 of Peperoni

a half of red pepper a half of yellow pepper in Juliet Cuts

1 pinch off powders of : onion, garlic, coriander, red pepper, bay leaves, turmeric and cumin

1 tbsp of salt

one egg

one small onion

two slices of bread

olive oil for brush

plastic film

cut the bacon in big slices 1,0 cm

open the meat add salt, a powders and a egg

Cut the bread and add

Mix well like style a pizza dough and sit for 30 minutes

open the film and add the bacon slices, making a big leave
60 cm

Add the meat

open the meat and leaving 5 cm in the two sides

add the all Peperoni on he meat

add the all Peperoni on he meat

an the two sides interlaced the bacon and close the film and wrap up with more film and closed with A FORM be perfect, be sure that s right side was closed, not getting to view the contents.

is important the part of you joined for down

Brush the broiler for bread with olive oil , put a meat in and brush too.

after 45 minutes turn

Reserve the sauce

Remove any coagulated juice

And back to oven for 30 minutes

Prepare a salad of tomatoes seasoned with olive oil, salt, pepper and basil

A barbecue sauce is a good! is easy: 100 ml tomato sauce,50 ml soyo sauce, 2 pinchs of sugar 1 pinch salt, 2 tbsp mustard and 1 tbsp of BBQ flavor powder.

Serve!!

Chef Carioca

For American style. Homage to Buffalo wings

I love so much american recipes, this is a homage a one of a big hall of favorites.

1 kg for chicken wings and legs.

*marinate*

3 tbsp paprika
3 tbsp red pepper powder
2 tbsp salt
2 tbsp garlic salt
3 tbsp garlic powder
5 tbsp sugar
3 tbsp thyme
1 onion and 3 tomatos cocked together
1 green onion for add cuts on the sauce in finish.

put the chicken in plastic bowl add all ingredients reserve for in minimum 2 hours, but in my opinion is good one day in refrigerator closed by plastic bag.

after this open and separate the meat of the ingredients, leaving a rest of marinate in bowl.

*make the special sauce in bechamel style.*

take a pan
add 4 tbsp olive oil
50 gr of butter
add the ingredients whisky by 5 minutes
add 1 chicken flavor cub
add 3 tbsp flour whisky all time
add 1 cup of milk
stop the fir
add 300 ml of cream
1 generous tbsp of hot chilli sauce

*fried the chicken in one liter of vegetal oil on 180 c.*

add the chicken fried for 30 minutes, turn fried more 10 minutes.

take out, sit for 5 minutes.

put the chicken cuts add the sauce on add the green onion cuts and...

serve!!

Chef Carioca

Delicius,easy and crispy.

click and see the video

Always make crazy the visits.

Hug's

Chef Carioca

BBQ new fantastic recipe-picanha rocambole

click in this image and see the video or read below

Cut of meat - cow or pork is your choice. 1.2 kg
I use number 15


For stuff:
Two medium carrots
One medium red pepper
Cassava flour- or potato flour rice is Perhaps is the same.
Two raw eggs

For crust:
8 tblsp of mustard
6 tblsp of red pepper powder
3 tblsp of red paprika
3 tblsp of garlic salt- you mixed is the same
2 tblspof kosher salt or salt normal
6 tblsp of cristal sugar or brown
one parsley



make mode:

clean all the meat no your fat, only yours membranes and cartilages, Open in one big leave.
Stuffed with vegetables after the flour, the eggs and the parsley.
Rest 30 minutes.
Prepare the coal to smoked.
Prepare the smoked soluction- 6 tblsp of sugar cristal or brown, 3 tblsp of soyo souce, 10of water, mix and put half in the coal after burn 20 minutes, put 2 or 3 smalls cut of a fat of your clean meat.
Put the meat to fat to up in the smoked for one hour ,after this time you turn the fat to down for 20 minutes more, final step you turn the fat to up and wait more 10 minutes , and now you serve, enjoy friend,

Tank you

Hug

Chef Carioca

Meu quitute da noite- the dinner

Loving Paté; click here and see the video.

Recipe

500 g Chicken livers
1 clove garlic chopped
2 rashers bacon chopped
50 g butter
1 onion finely chopped
2 tbsp chopped parsley
3 tbsp sherry
3 bay leaves
150 g clarified butter
salt and pepper
1 Frying pan

Tongs
1 Spoon
1 Serving dish
1 Liquidizer

Step 2:
Clean the livers
Using your large knife, take a chicken liver and firstly remove the heart. Turn it over and cut off the white sinew. And set aside. Repeat exactly the same process with all the remaining livers.

Step 3:
Fry the bacon and onions
Place a large frying pan onto a medium heat and allow to warm through. Once warmed, add the chopped bacon. Fry it for 1 minute, stirring occasionally with your tongs. Follow with the onions and garlic, frying for a further 2 minutes. Add the 50 grams of butter and toss or stir in.

Step 4:
Fry the chicken livers
The onions should now have a slight colour, so now add the livers. Briefly stir them in. And fry for 7-10 minutes, tossing occasionally.

Step 5:
Add the seasoning
After roughly 10 minutes add in the parsley, sherry, season with salt and pepper. Then remove immediately from the heat.

Step 6:
Blend
Spoon the all of the pan mix into a mini liquidizer and cover with the lid. Switch it to pulse and pulse a few times. Remove the lid, pushing the contents down with a spoon. Then pulse three more times and stop. Push the contents down, once more and pulse three more times, before switching off the liquidizer.

Step 7:
Transfer into a bowl
Now spoon the liquidised chicken liver pate into a bowl, and using the back of the spoon, spread it around and into the mould of the bowl, so it's flat and even. Decoratively lay the bay leaves on top. Then carefully and evenly pour over the clarified butter. Set aside to cool for 1 hour if you need to serve it soon. Or you can cover it with cling film and place in the fridge, if not. Once opened, it will last 2 days.

Step 8:
Serve the chicken liver pate
Serve the chicken liver pate with some hot toast!

hug'ssssss

Chef Carioca

O Grande Chef e pesquisador de comidas tipicas Eduardo Ignomirielo

Chef Carioca .

Diz apostar na interatividade e versatilidade da comunicação dos blogs, alem da troca cultural e gastronômica.