A Traditional Plate

By , October 11, 2010

Please enjoy three of my personal, traditional recipes,
And then let’s talk food…

Gaucho-Style Brazilian Barbecue
Churrasco A Gaucha


  • Beef sirloin with the fat cap, 4 ea.: 6 to 8 oz piece folded and skewered on a large Churrasco skewer
  • ¾ cup  lime juice
  • 1/3 cup  dry red wine
  • 1 onion
  • 1 brunoise
  • 2 Garlic cloves, minced
  • 2 tsp. minced oregano
  • 1  bay leaf
  • 1 tsp. black pepper, freshly ground
  • salt to taste


  1. Combine all ingredients and allow to marinate for several hours or overnight.
  2. When ready to barbecue, remove meat from marinade, pat dry with paper towels and grill on both sides to desired degree of doneness.

Molho Campanha


  • 2 ea onions, small diced
  • 3 ea tomatoes, small diced
  • 1 ea green bell pepper, small diced
  • 1 cup white vinegar
  • salt and pepper to taste

Mix all ingredients well, and rest in the refrigerator for 2 hours.

Herb Brush

  • 1 bunch flat leaf parsley
  • 1 bunch cilantro
  • 1 bunch oregano
  • 1 bunch rosemary


Using a piece of butchers twine, thigh all herbs together making the herb brush. Use to brush the molho on the meat during the grilling.

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