CHEF SAMBRANO Food Articles Video Recipes




Monday, October 5, 2015


Steaks! Beef...Prime cuts of it, that's the only way to do it. My fascination for the Brazilian steakhouses leads me to write this post. 

Thank you Google, and thank you Yelp because with it I can just click on a restaurant anywhere in the world. And my random click landed me on this restaurant in New York City. Churrascaria Platforma Brazilian Steakhouse, located at 316 W 49th St. Phone: 212-245-0505, just looking at their website it looks as if the operators are detailed oriented.


NOTE: Because of copyrights I cannot post any pictures but you can click on the link and see them for yourselves. Sorry but I must honor the copyright laws.

The Gourmet Salad Bar
What is interesting is the fresh veggies are accompanied by four native Brazilian casseroles that are made from old world recipes. And they push this salad, it is called a salpicao (a unique Brazilian chicken salad), eggplant casserole, and many other gourmet Brazilian dishes.

They have during dinner hours, shrimp cocktail, Mediterranean octopus salad, and a variety of Japanese sushi, sashimi, and handcrafted rolls at the salad bar.

But this is the stuff I want to sample, on Wednesdays and Saturdays, they serve their traditional "Feijoada" it is a long-simmering authentic Brazilian signature dish made with black beans, savory cuts of pork, and fresh herbs.

The Meat
When you are done eating your salad, you'll notice a disc on the table that is red on one side, and green on the other. When eating your salad, keep it red, and when you are done, flip it to green, and then these meat carvers called Passadores (meat cutters) will come to your table with a huge skewer with cuts of fresh roasted meats, beef, lamb, pork or chicken, and carve it for you right there at your table. Wow! This sounds rocking! And I guess if you are stuffed, just flip the disc back to red.

---------------------------------- AD------------------------------------------

– Picanha (Top Sirloin)
– Picanha Nobre (Tip of Top Sirloin)
– Alcatra (Top Round Steak)
– Fraldinha (Bottom Sirloin / Beef Flap)
– Garlic Steak
– Plataforma Steak
– Filet Mignon
– Filet Mignon W/ Bacon
– Costela (Pork Ribs)
– Lombo (Pork Loin)
– Linguiça (Sausage)
– Perna de Carneiro (Leg of Lamb)
– Coxa de Frango (Chicken Thigh)
– Peru com Bacon (Turkey with Bacon)
– Pão de Alho (Garlic Bread)
– Queijo Grelhado (Grilled Cheese)


– Picanha (Top Sirloin)
– Picanha Nobre (Tip of Top Sirloin)
– Alcatra (Top Round Steak)
– Fraldinha (Bottom Sirloin / Beef Flap)
– Garlic Steak
– Plataforma Steak
– Filet Mignon
– Filet Mignon W/ Bacon
– Costela (Short Ribs)
– Chuleta (Rib Eye Steak)
– Costela (Pork Ribs)
– Lombo (Pork Loin)
– Linguiça (Sausage)
– Presunto (Fresh Ham)
– Perna de Carneiro (Leg of Lamb)
– Lamb Chops
– Coxa de Frango (Chicken Thigh)
– Coração de Galinha (Chicken Hearts)
– Peru com Bacon (Turkey W/ Bacon)
– Polvo Grelhado (Charbroiled Octopus)
– Pão-de-Alho (Garlic Bread)
– Queijo Grelhado (Grilled Cheese)

The Desserts

And to end your dining experience in style, try one of our many irresistible desserts.
Mousse de Chocolate (Rich chocolate mousse)

Tiramisu (Two layers of espresso drenched sponge cake divided by mascarpone cream dusted with cocoa powder)

Papaya Cream (Very popular brazilian dessert made with papaya and vanilla ice cream)

NY Cheesecake (Traditional NY cheesecake flavored with a hint of vanilla)

Bolo de Chocolate (Chocolate layer cake filled with a rich chocolate cream)

Mousse de Maracujá (Passion fruit mousse)

Brigadeiro (Chocolate fudge truffles)

Pudim de Leite (Brazilian style caramel flan)

Manjar (Coconut flan ia a prune sauce)

Quindim (Coconut and egg yolk custard)

– Orange
– Pineapple
– Lemon
– Coconut

– Chocolate
– French Vanilla
– Strawberry

Monday, September 21, 2015

BABA GHANOUCH It's Just Softened Eggplant

Hey hey hey! I'm Fat Albert... NO Just kidding. It's been a while once again since I've blogged on food thoughts. Well my foodies, I'm back with a vengeance and taking no prisoners, non, nada, zip, I'm going on a freaking vegan blitzkrieg and going full freaking blast baby!!!!!!

Today's dish is a vegan dish with its roots from the middle east. And if you look at the picture up above, that's a dish called Baba Ghanouch. We used to make this stuff as a spread at a natural food shop few years back. It's fairly easy to make. Basically the ingredients we used were lots of large eggplants, garlic, cherry tomatoes, turmeric, nutmeg, kalamata olives, olive oil, and plain yogurt. What this really is is a spread. It's all mushed up together seasoned with various seasonings, salt and pepper, and refrigerated. Diners would spread this over dehydrated crackers, all grain bread, or whatever they can spread it on, or fill them up in tortillas, or pita bread.

INGREDIENTS (Basic Baba Ghanouch)

4 large organic eggplants, whole and not peeled.
8 oz. cherry tomatoes, whole
6 minced cloves garlic
1/2 cup chopped round sweet onions
1/4 cup chopped green onions

1 1/2 tsp. turmeric
1/2 tsp. nutmeg
1/2 cup olive oil
1/2 cup fresh lemon juice
2 tbsp. plain yogurt
1 tsp. honey
1/2 tsp. chopped parsley
Salt and pepper to taste


1. Preheat oven to 400 deg F. Line a bakin sheet with foil, spray non stick over foil. Place eggplants and tomatoes on sheet. and Bake for about 20 minutes or until the eggplants are soft when you poke a fork through it.

2. In a large non reactive mixing bowl, place the baked eggplants, tomatoes, garlic, onions, green onions inside, and using a masher, gently mash all of the ingredients together. As you mash the eggplants, the flesh will come out, just pick the skin out and toss it away, the tomatoes will be softened and since they are small just leave their skins inside.

3. Add in the rest of the ingredients, and continue to mash it all together in concert. If it is too watery because of the other ingredients, don't worry, just cover it and refrigerate. When ready to use, just drain out excess liquids, then season with salt and pepper. 

Boom! Code X, you done baby!

Until next time


  © 2015

Monday, September 14, 2015


The sauce boat, see something like this and you're probably thinking about those old movies when a butler greeted the guests, and everyone ate at the rich guy's table that was like 50 yards long. Well, when was the last time a regular everyday family, making only 50 grand a year used one of these things? I mean, a sauce boat? Don't us regular folks just buy sauce outta a bottle? Or if someone was to make gravy, or a hot sauce from the stove, don't we just put it in a bowl and spoon it out? Hmm.. The sauce boat, sterling silver, shiny. Heck it probably comes custom made with real gold, and pleated with diamonds for all we know. The sauce boat. Hmm. I can see my dad going, "Hey gimme that silver shiny thing, I gotta scoop some fertilizer and fertilize the plants.

Until next time.

© 2015

Tuesday, September 1, 2015


Aloha from Maui, Hawaii on this first day of September 2015, I hope all of you had a good August, though a steamy one... everything is well I presume? Maybe some issues as life presents, but overall we are all good yes? Yes!

In this blog post I want to touch on simple cooking. No fuss. Maybe some chopping, some slicing, some mixing, but overall simple and uncomplicated. If you are a new foodie, a new cook, I suggest you take a few cooking classes, or some lessons from your mom, or your sister, brother, uncle, grandpa, anyone who can cook good food at home. I learned from my mom and dad. And like I said many a times, they used all the cooking methods known to mankind. If you go to culinary school, you'll learn how to cook with moist heat, and dry heat. Mom and dad did everything, poaching, boiling, steaming for moist heat. Grilling and barbecuing for dry heat. Frying and deep frying, baking, roasting all that.

If you can do one dish well, you will go on your way to becoming an epic home cook. I'll go over a dish for you called the Pot Roast. It is cooking using dry and moist heat. 

If you look at the picture you are looking at an electric slow cooker, it comes in names such as Croc Pot, or just plain Slow Cookers. Some have automatic timers, and heat settings. Choose one that suits your needs. If it's just you and your partner then a small slow cooker will do. If you got a bigger family, get a larger one.

Here's what you do, assuming you've got your slow cooker a large one because you got about 4-6 people to feed. The list of ingredients below you can purchase at any supermarket.

Set 1 Ingredients
3 lbs. of chuck roast no bone.
2 tbs. vegetable oil.

Set 1 Directions.
In a large pan put the oil in, and over medium high heat, sear the chuck roast on all sides, this will give the roast a nice brown color instead of a pale livid appearance. Set the meat aside.

Set 2 Ingredients
32 fl oz low sodium beef broth (You can purchase these in cartons, or get cans)
1 cup of inexpensive red wine
1 sprig rosemary
8 cloves crushed garlic
2 small round onions peeled and quartered.

Set 2 Directions
Turn on your slow cooker (follow directions on manual) I would go Low heat and time it for 5 hours.

Place the seared chuck beef on to the bottom of the slow cooker. Place the crushed garlic around the sides, as well as the onion quarters. Place the rosemary sprig on the top of the beef. Pour in the beef broth, as well as the wine. Cover and let it slow cook for about 5 hours.

Set 3 Ingredients
2 large carrots peeled and sliced about 1/4" thick
3 large rusett potatoes, peeled and cubed about 2" cubes.

At about the 4 hour mark, add in the carrots and potatoes, and cover the slow cooker again. 

At 5 hours, season with salt and pepper.

Take out the beef, it may be fork tender, if so no problem, place it on a nice platter, spread out the veggies nicely, and spoon the gravy (Liquid) from the bottom of the pot.

Serve with mashed potatoes, or rice, have slices of French bread with butter ready. These sides can be bought at the deli sections at most supermarkets, eliminating more work for you.

Easy, until next time.

© 2015

Saturday, August 29, 2015


Last night was bloody HOT!!!!! It was the first annual Food Smack Down at the Lahaina Civic Center on Maui. I assisted my family selling lumpia and wontons. I was at the wok.. check it, I was at the wok with Uncle Lawrence, we were the slaves. Starting at 430pm in the hot Lahaina sun, coupled with the hot oil... man it was grueling!

The festival was interesting, with most of my favorite food trucks and restaurants representing themselves. Lulu's was right next to us, and we traded samples, lumpia and wontons for oxtail soup, furikake fries. And next to us on the opposite side we got some trades with mochiko chicken. Like Poke? food truck was at the other end. Teppanyaki 2 Go was there, and other local families making chili and rice.

The turn out wasn't that huge possibly because of high school football season, and Fourth Friday down in Kihei, we ended up taking home a lot of food, at least the family will have extra pupus when someone comes over. Food will always be used one way or another.

The brainchild for the event was Chef Adam Tabura from the island of Lanai, he was part of the Aloha Food Truck team that won the Great Food Truck Race on Food Network a couple of years ago. And one of the judges for the Smack Down was Chef Sheldon Simeon who was a runner-up on Bravo's Top Chef Seattle a few years back. Although they have that name recognition, locals in general really don't care, they don't, some do, but most don't care, it's just the culture. The crowd wasn't huge, but it was excellent, Lahaina style excellent. A small town event. I hope it continues, because it is local to the max. Locals here need to support what these two local celebrity chefs are doing, and that is to keep our culture going. 

Check it for next year if you are traveling to Maui.

Until next time

       © 2015

Monday, August 24, 2015


Hi there, Chef Ron here... ready to offer you guys a tip before opening up an eatery. And it's all basic common sense. Just one tip. Well, actually more but one major tip I'll give you is this. Get ready, are you ready? I can't hear you?!!!!!

Before you open up your first eatery, you need to know some very important things, and the number one thing in any business is MONEY!!!! I don't care if you are a fantastic cook, you got a buffalo wings recipe that rocks. If you don't know the business of making money, forget it! You'll probably get screwed by your accountant, if you can't read a basic financial statement, or answer financial questions when you need to speak to a bank or investor, forget it! MONEY, it's the language you need to master. Here's a tip, and it covers some basics.

1. Learn to manage an eatery first. (If you haven't yet)
One reason is that with experience, you'll be more savvy when running your own kitchen, you'll understand what business is all about. You need to know what your top line is, and all that other lines in between the top to the bottom line. If your bottom line is in the red ink, it's time to re-think what's going on, because anytime a business is in the negative, you're losing money... And you are not in the business of losing money, you need to break even and then some.

Okay no other number, just 1, we'll add on to this MONEY thang! If you are talented in the kitchen, you're a great cook, yay! Now it's time to study business, maybe take a class your local college sets up every year, or hang out with a friend that owns a business, it doesn't have to be an eatery, any business, and pick his brain. What is he doing after he closes, who is he calling? What are those numbers he's putting into his computer? Does he have a book keeper? An attorney? All these things may be confusing, but it's one thing to cook great food for your family and friends, it's another thing to be a professional. And you need to learn at the minimum on how business is run in your city or town.

Taxes, what's your sales tax? Don't know? You better. When paying your business taxes are you going to do that quarterly, semi-annually, annually? Don't know? Get an accountant that's reputable.

Laws, do you know what the laws are for you business? Do you know that business is all about written contracts? Let's say you want to do a catering gig, how are you going to protect your business and your clients? You'll need an attorney for that, cover your behind as they say. Law suits, if you so happen to serve a bad piece of apple pie that was contaminated by your negligence, maybe you sprayed some insecticide forgetting the apple pies weren't covered, and your client eats it and then dies, then what? That leads me to what kind of business set up are you going for? Sole proprietorship? Partnership? LLC? S Corp? Find out the perks of each. 

Keep in mind, the most successful business people are still in business because they know business! They understand that the economic climate changes for the better and for the worse, these people are prepared. Check that word...PREPARED. So before you get involved with your own eatery, before you sign any leases, for crying out loud, get some business knowledge, and talk to veterans in business, because you'll hear success stories which is Yay Yay. And you'll hear horror stories that are real, business is a dirty business where only the tough survive. If you want it cozy? Stick with your 9-5 gig. If you will become your own business person, you are in it 24/7/365!

Until next time

            © 2015


The burrito, the Mexican wrap filled with delicious goodies from beans, stewed beef, pork, or sautéed fish... copy cats are a coming!!!!
The wrap, you've seen it in restaurant advertisements in the Sunday paper, or on Facebook or Twitter, everyone is doing a wrap which is what a burrito really is right? Yay or nay? Or is it yea, I like Yay!!!! Wraps are coming in from all kinds of different cultures check it, the veggie wrap, the Korean wrap (Korean burrito) filled with kalbi beef, or bulgogi with kimchi... Foodies are getting damned creative, crossing different cultural dishes to make it their own. Heck I'm Filipino American, and one time I made a pork adobo burrito, well Mexican and Filipinos do share some Spanish influences so maybe my invention wasn't so original, but for Filipinos, we never eat our version of pork adobo in a tortilla wrap, we eat it with white rice, the sticky medium grain kind.

Burritos are one of my faves, anytime I see someone eating a huge burrito, I want one. Especially if it's made with stewed meats, where the flavors are all in concert, from the chilis, the paprika, garlic, onions, tomatoes, vinegar...hmmmm, I'm getting hungry just writing this blog. Burritos may be Mexican in nature, but heck, I'll fill anything delicious into a tortilla wrap, and that's a fact Jackson.

Until next time.

                   © 2015