lunaticsinge.com - Brazilian Cuisine BBQ

Grilled Pork Tenderloin with Parmesan - (Makes 6 servings)

Ingredients:

1 (14 oz.) pork tenderloin

Juice of 1 lime

2 teaspoons garlic, minced

Coarse salt

1 cup Parmesan cheese, finely grated

Lime wedges, for garnish

1. Clean grill and light the charcoal. Remove grill rack.

2. Place pork lengthwise on 2 large skewers so that the meat lays flat and can be cooked on both sides by flipping the skewers.

3. Sprinkle the meat on both sides with the lime juice and garlic, and sprinkle generously with coarse salt.

4. Cook the pork over the charcoal by resting the skewers across the grill opening. When meat is browned and almost finished cooking ( 5 to 6 minutes per side, pork should be slightly pink in the center), remove from heat and place on a heat-proof pan. Parmesan cheese on both sides of the meat, pressing on it a bit so that it sticks. Return meat to the grill and cook until cheese is golden brown and crispy.

5. Slice pork into thin slices across the grain, and serve with lime wedges, as well as the usual accompaniments.

Chicken Skewers with Pineapple & Bacon - (Makes 8 servings)

Ingredients:

1/4 cup teriyaki sauce

1/3 cup orange juice

3 tablespoons honey

1 teaspoon sesame oil

1 teaspoon garlic, minced

1 teaspoon, ginger, minced

2 lbs. Chicken breasts, cut into 1 1/2 inch pieces

1/4 cup vegetables oil

1 lb. bacon

1 pineapple, peeled, cored, & cut into 1 1/2 pieces

1. In a blender, mix the teriyaki sauce, orange juice, honey, sesame oil, garlic, and ginger until well blended.

2. Place the chicken in a shallow dish or zip-top bag. Pour half of the teriyaki mixture over the chicken, plus vegetable oil. (reserve other half for basting.) Toss the chicken to mix well. Marinate in the refrigerator for several hours or overnight. Soak wooden grilling skewers in water for 30 minutes before using.

3. Heat the grill. Cut the strips of bacon in half. Remove the chicken from the marinade. Wrap a piece of bacon around each piece of chicken. Place the bacon-wrapped chicken pieces on the wooden skewers, alternating the chicken with pieces of pineapple.

4. Place the skewers on the grill. Baste with reserved marinade. Cook, turning skewers and basting them occasionally, until crispy and chicken is cooked through, about 6 to 10 minutes, depending on the grill temperature.

Grilled Spiced Pineapple - (Makes 8 servings)

Ingredients:

4 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

4 tablespoons rum

1 large pineapple

1 pint vanilla ice cream

1. In a medium bowl, whisk together the brown sugar, cinnamon, nutmeg, ginger, salt, and rum.

2. Slice the top off the pineapple, and remove the rind. Slice pineapple crosswise into 3/4 inch thick rings.

3. Place the rings on a cutting board. Use a small cookie cutter to cut out the inner core from each slice of pineapple. Place the pineapple slices in a shallow casserole dish and pour the brown sugar mixture over them. Turn pineapple slices to coat them on both sides.

4. Place pineapple slices on a very clean preheated grill. Cook 3 to 5 minutes on each side, brushing them with the marinade from time to time, or until pineapple is caramelized and lightly browned on both sides.

5. Serve warm with a scoop of vanilla ice cream on each slice.

Grilled Salmon with Passion Fruit Glaze - (Makes 4 servings)

Ingredients:

1/2 cup passion fruit pulp

1/4 cup sugar

3 tablespoons lime juice

1 tablespoon soy sauce

1 1/2 teaspoons ground black pepper, divided

1 tablespoon cilantro, minced

4 (6 oz.) salmon steaks, 1-inch thick

3 tablespoons butter, melted

1/2 teaspoon salt

1. In a small saucepan, heat the passion fruit pulp and sugar over low heat until sugar is dissolved, about 2 minutes. Remove from heat and whisk in the lime juice, soy sauce, and 1 teaspoon pepper, and cilantro. Divide the sauce between 2 bowls.

2. Heat the grill. Clean the grilling surface and brush with oil. Brush the salmon steaks with the melted butter and sprinkle with the salt and remaining black pepper.

3. When the grill is hot, place the salmon steaks on the grill. Cook for about 5 minutes on each side, using 1 bowl of the passion fruit sauce to baste frequently.

4. Place salmon on a serving platter and drizzle with the remaining passion fruit sauce.

Grilled Red Pepper & Eggplant Antipasto - (Makes 6 servings)

Ingredients:

3/4 cup olive oil, divided

3 cloves garlic, minced

3 tablespoons red wine vinegar

1 teaspoon dried oregano

1/4 cup chopped dried parsley

2 large eggplants

1 teaspoon kosher salt

2 medium red bell peppers

Salt & pepper, to taste

1. In a small bowl, whisk 1/2 cup olive oil together with the garlic, vinegar, oregano, and parsley.

2. Slice the eggplants from top to bottom into very thin slices. Brush them on both sides with the remaining olive oil and sprinkle hem with kosher salt.

3. Place the bell peppers on a preheated grill. Cook, turning frequently, until charred on all sides. Remove and set aside to cool.

4. Place the eggplant slices on the grill and cook until softened with grill marks on each side.

5. Peel the charred skin from the peppers. Remove the stems and seeds, and cut peppers into 1-inch strips.

6.. Place the eggplant slices and pepper strips together in a large bowl and toss with the olive oil mixture. Season with salt and pepper to taste.

7. Serve warm or at room temperature.

Tropical Chicken Salad - (Makes 6 servings)

Ingredients:

1 large pineapple

1 cup mayonnaise

1/2 cup heavy cream

1 teaspoon salt

1 tablespoon lime juice

1/2 teaspoon curry powder

2 poached chicken breasts, shredded or cut into small cubes

1 cup grapes

1 green apple, peeled & cut into small cubes

1 (14 oz.) jar hearts of palm, drained & cut into rounds

1/2 cup cashews, chopped

1. Carefully cut the pineapple in half lengthwise, from top to bottom, leaving the fronds attached. Scoop out the inside, leaving about 1/2 inch of rind and fruit in one of the halves, which will become the bowl. Remove core and chop pineapple fruit into small cubes. Place chopped pineapple in a large bowl.

2. In a small bowl, whisk together the mayonnaise, cream, salt, lime juice, and curry powder.

3. Add the shredded chicken, grapes, green apple, hearts of palm, and cashews to the bowl with the pineapple. Add the mayonnaise dressing and toss everything together well.

4. Arrange salad in the pineapple bowl. Chill until ready to serve. Can be made 1 day ahead.

Grilled Garlic Bread with Cheese - (Makes 6 servings)

Ingredients:

1 loaf crusty Italian bread, or 6 French bread rolls

2 cloves garlic

1 1/2 teaspoons garlic salt

2 teaspoons dried oregano

3/4 cup butter, melted

6 tablespoons olive oil

1 cup grated mozzarella cheese

1 cup provolone cheese

1/4 cup grated Parmesan cheese

1. Slice the bread diagonally into 1-inch thick slices. If using rolls, slice each roll in half horizontally.

2. In a small bowl, mash the garlic cloves with the garlic salt and oregano. Add the melted butter and olive oil and mix well.

3. In a separate small bowl, mix together the three cheeses.

4. Brush both sides of the bread slices with the garlic/butter mixture.

5. Place the bread slices on a preheated grill. Sprinkle some of the cheese over each slice. Close the grill cover and cook until the bread is toasted and cheese is melted, about 3 to 5 minutes.

6. Serve warm.