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.