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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Monday, October 5, 2015

A LOOK AT BRAZILIAN STEAK HOUSES











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.

Here's the link: CHURRASCARIA PLATFORMA

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.
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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.
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Continue.
Lunch
CARNES / BEEF
– 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
PORCO / PORK
– Costela (Pork Ribs)
– Lombo (Pork Loin)
– Linguiça (Sausage)
CARNEIRO / LAMB
– Perna de Carneiro (Leg of Lamb)
FRANGO / CHICKEN
– Coxa de Frango (Chicken Thigh)
PERU / TURKEY
– Peru com Bacon (Turkey with Bacon)
 
– Pão de Alho (Garlic Bread)
– Queijo Grelhado (Grilled Cheese)
 

Dinner

CARNES / BEEF
– 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)
PORCO / PORK
– Costela (Pork Ribs)
– Lombo (Pork Loin)
– Linguiça (Sausage)
– Presunto (Fresh Ham)
CARNEIRO / LAMB
– Perna de Carneiro (Leg of Lamb)
– Lamb Chops
FRANGO / CHICKEN
– Coxa de Frango (Chicken Thigh)
– Coração de Galinha (Chicken Hearts)
PERU / TURKEY
– Peru com Bacon (Turkey W/ Bacon)
FRUTOS DO MAR / SEAFOOD
– 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)

 
Sorbets
– Orange
– Pineapple
– Lemon
– Coconut


Gelato
– Chocolate
– French Vanilla
– Strawberry