New Posts  All Forums:Forum Nav:

Brailian Recipes

post #1 of 12
Thread Starter 

So I'm opening a new Brazilian style steak house and a big part of the concept is doing a large very nice salad bar.  Well I turned in my menu for what I wanted to do on this yesterday and the owner told me he thought it sucked.  I have researched heavily and looked at all the other similar concepts in our region and I thought mine was much nicer than any of theirs.


Anybody out there got any family secret Brazilian recipes that they want to share!!


The other thing is this guy just said my menu sucked wouldn't give me any reasons why so I just don't know what he is looking for!!  also the owner is African so I can not use pork or shellfish at all and must incorporate some African dishes into a Brazilian concept


Here was my ideas


Pre Made Salads

Arugala Salad- Drizzled with balsamic vinaigrette shaved parmesan horseradish crème fraiche carparcio rolls (left over tails and cuts)


Black bean and roasted corn salad julienned crispy tortilla chips


Santa Sofia Salad- Spring Mix, strawberries, raisens, grilled chicken strips, toasted walnuts, and a lemon vinaigrette


Goat cheese Salad Mixed greens with goat cheese crumbles juileened green apple and onion slaw with spiced candied pecans


SW ceasar salad-  Romaine Lettuce parm cheese jumbo croutons and SW ceasar dressing


Roasted Red Potato Salad- Roasted red potatoes, celery, fresh dill, roasted peppers in a Dijon mayo


Traditional Brazilian Pulled Chicken Salad- Pulled chicken, Raisins, Finely diced red and green apples, lime juice, pinapples, in a mayo dressing




A La Carte Items


Traditional African Jallof Rice

White rice with tomato, carrot, cumin, curry powder, chopped beans, snap peas, and pan seared seitan

Cold Smoked Salmon

Herb Infused olive oil Marinated Artichoke hearts

Jumbo Asparagus

Assorted Olive Display

Tri Colored Roasted Peppers

Sun Dried Tomatoes

Heirloom Cherry Tomatoes

Herb Infused Olive Oil Marinated Hearts of Palm

Multicolored Beets

Juillienned Carrots

Vegetable Crudite

Assortment of oils and vinergars





Fresh Mozzarella

Local Texas Redneck Cheddar

Assorted Seasonal Fruit Display

Charcuterie Display

post #2 of 12

I am on my way to work so not much time but a quick look and comment is that it doesn't really say Brazilian to me at all. After work, I will have more time to look at it and maybe have some suggestions. Quick note also is that Brazil is a fairly large country with a wide spectrum of people, regions, and socio-economic groups; so it is difficult at best to say so "this" is Brazilian cuisine.

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #3 of 12

Alright so im Brazilian

Lived 12 years in new york during my teen years , and now i currently live in Brazil...


This menu doesnt remember me of Brazil


The first salad IMO has nothing to do with Brazil.


Is that Tradition Brazilian Pulled Chicken Salad meant to be Sal Picâo , because the ingredients are similiar you are just missing grated carrots, and potato chip sticks.... THAT IS A NECESSITY XD


The black bean and roasted corn salad is more to the spanish side then the brazilian IMO, i have hardly seen any people around here eat tortilla chips. 


I think The santa sofia salad and potato salad seem fine. 


If i were you i would attempt to incorparate some Brazilian fruits or tropical fruits at least to your salad. 

Maybe some Mangos, citrus , Persimmons , Melons, etc....

You could also use fried bananas. Brazil has such an array of different fruits and our climate is so different considering it is only cold here 3 out of the 12 months. 


Some different vegetable you could include in a salad or in other that are easily eaten here could be....


-Green beans (often eaten here)

-Sugar Peas

-White Carrot





-Different assortement of beans

-Scarlet eggplant

-Sweet Potato



Their are others i often see but these are the ones i have cooked and served the most lately.


Now i think it is a necessity that any Brazilian Steak house must serve Fried Yuca...( or Manioca as the spanish call them). 

It isnt hard to find an you can get them frozen and already peeled, because cleaning them is a b*tch. 


Also many steak houses in my opinion iclude something we call Feijoada... Which is a black bean stew , that has lots os steak sausage, and left over pork sometimes being ear, or tail..... Quite delicious with rice and the recipe isnt too difficult. Plus you can  make it in big batches and freeze. It easily keep for a week IMO. 


The A la Carte part of the menu doesnt remind me of Brazil either. 

But i like the idea of an olive display as well as the charcuterie display. 


I think Brazilian cheese bread could be something nice to include as well as maybe some regular Brazilian tidbits. 

Like Coxinha or Kibi. Kibi is arab but is widely eaten here. 

Also there is Pastel (kinda like an empanada) as well as Acaraje, and Vatapa. All in my opinion could work in a steak house depending on presentation and concept. 


Also one thing a Brazilian Steak house must have is Farofa.... which is a mixture of a yuca based flour ( cassava flour i think). 

You render and cook any meat usually bacon or some type of sausage, a small amount of onions , carrots, kale maybe,  and contiue sauteeing, maybe throw in some bananas or raisins. Add in the flour and mix until uniform. It tends to be dry so dont let it look too wet. Season with salt. 


Their is also Tutu, which is a smooth bean based side dish. 

Basically you render some bacon, sausage, or other meats, and add in beans with broth and all. Season to taste. 

And add in corn flower (the kind in flakes) and stir until thick and creamy. 


Brazilians here in my region (mina gerias) which has alot of bbq people really enjoy

Chicken hearts, and portuguese Linguiça. As well as different cuts of pork and cow. Everything i have stated so far is widely eaten in my region, now if i was to go to a different state the list would be different. 


Their are a few other things, but for now these are what i could remember after waking up. Plus they were the first things that popped into my head. 

Ill probably have more ideas after a few hours lol. 


I would just like to state, as cheflayne stated...

Brazil is a diverse country with different regions, cultures etc...

What You experience in the south you wont experience in the north of Brazil. We still have native american tribes as well as a variety of different meats, fruits and vegetables , i almost found it was an injustice not including different fishes on the menu , since we have so many fish in Brazil. 

Brazil also has very complicated names of fruit and vegetables as well as a wide array of them. And every region calls the fruit , vegetable or meat by a different name. 

Along with the fact every region has its own typical cuisine and or cooking style and favorite food. 


You would think a country like this with so much food would at least have some decent culinary schools lol xD. 

Edited by KaiqueKuisine - 1/17/14 at 8:56am

Today you are You, that is truer than true. There is no one alive who is Youer than You.



Today you are You, that is truer than true. There is no one alive who is Youer than You.


post #4 of 12

Yuca frita is awesome stuff. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #5 of 12
Thread Starter 
kaiquekuisine. Thank you very helpful and a lot of this I have thought of but some items were told to me had to be there even though I have said it doesn't make sense
post #6 of 12
Thread Starter 


The beginning of my new ideas for salad bar menu


Salad Bar Menu


Creamy Rice and Bean Salad

White rice, kidney beans, sliced olives, bell pepper, chives, lime juice, mayo

Salada de Batatas

Sweet potato, black beans, red onion, cilantro, mayo, olive oil, Dijon, worchestershire, red wine vinegar

Salada de Milho

Roasted corn, black beans, tomato, basil Chiffonade, red onion, lime juice, mayo

Chayote Squash and Jicama slaw

Jullienned chayote squash and jicama in a red wine vinegar dressing

Oven Roasted Vegetables (chafer)

Carrots, parsnips, beets, onions, sweet potatoes, rosemary

Marinated Mushrooms

Shitake and portabella mushrooms marinated in olive oil, lemon zest, thyme, bay leaf, and garlic

Couve a Mineira

Sauteed Chiffonade collard greens, garlic, smoked paprika, lime juice, and Brazilian ale


Green Beans, Red onion, garlic, cilantro, heirloom tomatoes


Toasted manioc flour, onion, green olives, chopped beef sausage, chopped parsley, raisins, sweet corn


Jallof Rice

White Rice, tomatoes, Carrots, curry powder, cumin, garlic, seitan,  chopped beans, snap peas, cilantro

Sal Picao

Grilled Chicken, green and red apples, lime juice, pineapple, grated carrots, raisins, mayo, crema, and fried potato sticks

Pao de Queijo

Tapioca flour roll with queso fresco


Chicken Salad Croquettes

Ceviche with Tarro Root Chips

Snapper and Octopus tossed with tomatoes, red onion, avocado, jalapeno, and mango, sliced star fruit as garnish

Fruit Display

Mango, persimmon, melons, papaya, pineapple,

Vegetable Crudite

Scarlet eggplant, cucumber, celery, carrot, parsnip, jicama, chayote squash, broccoli, cauliflower

post #7 of 12

Things to me that seem a little off hmmm... would have to be


That creamy rice and bean salad <_< , i dont understand it,  i have never eaten one.

The Jalof rice , and the roasted vegetables worry me because beets could just be a big stainer xD. 


I think the Pao de Queijo missed the ball entirely... I think traditional is always best, i love the smell and soft texture of those little pao de queijo rounds coming out of the oven.

The problem is its texture and the fact that some people might think that the dough is uncooked after eating/ tasting it. Even though its simplistic, and almost all brazilians eat it, its something not everyone enjoys. I grew up on it, but i can honestly say not everyone may enjoy it. Your recipe and version could make it or break it. Only one way to know for sure. IMO i still rather prefer mine or my grandmothers pao de queijo.


Things ill applaude....

The chayote squash salad with jicama in my mind makes sense. The chayote is so bland and watery but the jicama taste with vinegar, could just be very pleasant in my opinion. 

I think potatoe and corn salad (even though you are using portuguese words) are still just normal salads with probably little to no brazilian influence, which isnt a bad thing because in the end you are giving clients something recognizable, simple, that anyone could make, it´s something that could be just as tasty. 


I like the idea of marinated mushrooms, even though they arent widely seens in brazil. Sure restaurants have them, they are fine, but they arent brazilian nor are they always available to us. Mushrooms in Brazil are a bit pricey and arent often eaten, not at least where i come from. But i have seen places buy them dehrydrated, and cook to rehydrate then in the kitchen it´s probably cheaper. 


Couve Mineira, to me sounds great. I have eaten it alot, its simple, rustic and tasty. IMO goes great with meat, rice, beans, farofa, etc... Almost every local bbq joint in southern parts of brazil will serve couve/kale as a side. The use of ale could be a nice as well. 


The green beans is pretty typical, sure its not brazilian but every brazilian person has eaten green beans. Hell i have a bunch at home right now. Again something simple, to satisfy clientele. 


Farofa, i think its fine, putting too many things in a farofa for me can ruin its simplistic nature, i would eat it, hell i would go for some right now with some rice and beans. But try out the combo of banana and bacon , you may enjoy it. 


I think the Sal Picão is just where it needs to be. The thing is depending on the region you are in brazil the ingredients varies. Some people dont use meat, some use bacon , some use only fruits, some use only fish and in some regions you wont even see it at restaurants. Diverse, but my favorite is still chicken. 


I think you have the right idea behind the coxinha. One think i would like to say though is make sure the dough is perfect. Outside is crispy and inside soft. 


Cevinche....No comment i feel like it could be replaced or it can stay on the menu. I have no opinions on it right now. 


Fruits display sounds fine, just one thing that worrys me is the fact that all those fruits are basically the same color. Just because those fruits are found in Brazil technically they arent brazilian even though a good percentage of them are imported from Brazil. Feel free to add in grapes, berries, etc... its a fruit display and i doubt you will be able to find exotic fruits normally found in certain regions of Brazil. 

Might i add though that for dessert a Passion Fruit Mousse or Guava Mousse could be very refreshing (guava and passion fruit being 2 fruits you can have almost anywhere in brazil). 

Or You can include guava in the fruit display maybe you can find both varieties the pink and the white kind, they both have different flavors. 


The last dish to me seems fine, just season it well and maybe lose some of the veggies. I feel like you could lose the jicama and cucumber. But then againits just an opinion i just think their are too many veggies on one dish lol. 


Ill think of some more things, but for now i think the menu seems fine, probably just as good as many places i have eaten around town. 

But i am just one member, lets see what others think, i would love to see what cheflayne says as well. :D 


I also remembered a time when i was in 5th grade my mother made passion fruit mousse for a "your heritage" day. Basically make a recipe that shows some produce or ingredients found in you cultural background. 

Passion fruit was almost unexististent in the town i lived in let alone it wasnt cheap. My mother bought the nectar and made the mousse. I love passion fruit mousse its a favorite of mine. My grandmother uses pineapple with the mousse as well. All the kids in my class HATED IT, i ate the whole thing myself. 

It wasnt a kid friendly fruit i guess, but my teacher loved it XD. Guess it was too sophisticated for those nose picking 5th grade children, my mother worked hard on it too, i had to lie and say it was gobbled up (just didnt say it was by me) :rolleyes:.

Edited by KaiqueKuisine - 1/17/14 at 9:41pm

Today you are You, that is truer than true. There is no one alive who is Youer than You.



Today you are You, that is truer than true. There is no one alive who is Youer than You.


post #8 of 12
Thread Starter 
Thank you so much for your feed back!!! The jallof rice is per the owner (he is African and insisted it be there so my hands are tied on that one...He writes my check wink.gif
I cannot use pork in any way due to his religion so that holds me back tremendously and I'm trying to work around it!
I love that you said passion fruit and the mouse sounds delicious I will definitely incorporate that!

Please everyone be as critical as possible I am by no means a brazilian chef and I have 1.5 months to develop my menu so this is all a learning process right now

I thank everyone for any and all feed back!!!
post #9 of 12

KaiqueKuisine has given you a wealth of invaluable insight and suggestions, there is not much that I can add. In the collard greens, you might rethink the smoked paprika though as it is a strong flavor that could overwhelm the dish. Also if you decide to keep the ceviche you might consider doing a version similar to an uncooked moqueca for an interesting twist.

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #10 of 12

Oh yes the moqueca idea idea could be killer especially with the added palm oil. 


Palm oil could possible be incorparated into chicken as well, though i havent used it in a while. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.



Today you are You, that is truer than true. There is no one alive who is Youer than You.


post #11 of 12
Thread Starter 

So after a grueling 10 hour meeting with the owner here is the final salad bar menu....I think it is a very tasty menu but shows nothing of brazil


Facon Salad Bar



field greens

3 dressings


sashimi  salmon lettuce wraps wasabi mayo

spicy satay chicken and beef on stick

charred pearl onion red potato salad

roasted garlic chick pea hummus

lebanese parsley tabbouleh and pita

mediterranean warm lemon rosemary olives

seared steak and goat cheese crostinis

brazilian style grilled chicken breast salad

champagne vinegar steeped american mushrooms

cavatelli pasta salad arugula and broccoli

roasted artichoke and dried tomatoes

baked raspberry filled brie in pastry

spicy avocado cilantro deviled eggs

sweet eggplant caponata bruschetta’s

charcuterie board of cured meats

fresh mozzarella and heirloom tomato salad

blistered red and yellow peppers in virgin olive oil

wild king smoked salmon, capers onion dill cream

cold sesame oil soba noodles oyster mushrooms

garlic chicken wings sherry lemon oregano


 3 Chafers


jerk chicken mango tomato chutney      

  battered tilapia fish  francaise

 american macaroni and three cheese w/ truffle oil                






post #12 of 12

Its a slap in the face to call the restaurant then a Brazilian Steak House IMO. 

Hope they dont plan on getting any Brazilian clients... they would probably feel cheated lol. 


I see everything from Italian-Arab cuisine

but ABSOLUTELY NOTHING BRAZILIAN, not one thing lol. 


Oh well, at least your getting paid, let the owners be i suppose. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.



Today you are You, that is truer than true. There is no one alive who is Youer than You.


New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs