Não é justo dizer que o brasileiro s só gosta de filé. Os novos cortes do boi no cardápio brasileiro estão aí para confirmar isso. E a do porco, também, especialmente no caso de uma peça que é um antigo conhecido dos bons churrasqueiros: a costelinha.
Como entrada ou no prato principal, é uma peça suculenta e especialmente saborosa pela entremeada de gordura fina e por estar junto aos ossos da costela do porco. O lado lúdico fica por conta da melhor forma de degustar o corte: com as mãos.
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maybe 1st a salad then the dinner then dsreestCAESAR CHICKEN SALAD 1/2 garlic clove2 tbsp. plus 2 tsp. lemon juice1 tbsp. plus 1 tsp. mayonnaise2 tsp. grated Parmesan cheese8 oz. skinned and boned cooked chicken, chilled and diced1/2 c. diced chilled celery2 tbsp. diced drained canned pimientos2 tbsp. chopped scallion (green onion)4 pitted black olives, sliced1/8 tsp. each salt and pepper4 chilled iceberg or romaine lettuce leavesRub a medium wooden bowl with cut side of garlic clove and discard garlic; add lemon juice, mayonnaise, and cheese to bowl and stir to combine. Add remaining ingredients except lettuce and mix well; line serving platter with lettuce and top with chicken mixture. CHICKEN FRIED STEAK 2 pkg. tenderized cube or round steak1 c. whole milk1 1/2 c. flour2 tsp. salt1/4 tsp. each garlic and onion powder1 tbsp. black pepper1 1/2 c. vegetable oilcast iron skilletHeat a cast iron skillet for approximately 7 minutes, add vegetable oil and allow it to heat.Pound each steak between sheets of wax paper or plastic wrap until very thin using a heavy weight or the side of a cleaver.Place steaks (2 at a time) in a shallow dish with the milk.Combine the flour, garlic and onion powder, salt and pepper in a shallow dish and mix well.Remove steak from milk and dredge in the seasoned flour mixture. Saute9 in hot oil until golden brown on both sides. Continue cooking until all steaks are cooked.CREAM GRAVY:1/3 c. hot steak drippings1/4 c. flour2 c. milkSalt and pepper, to tasteIn another skillet, heat and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Stir in milk, continuing to stir until gravy thickens.Serve with chicken fried steak and mashed potatoesGARLIC MASHED POTATOES 2 lb. peeled and diced potatoes1/2 to 1 head garlic cloves, peeled and mashed6 tbsp. butter1/2 to 3/4 cup heavy cream, half half or milkCover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).Mash the potatoes, beating in the butter and half half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.TURTLE CHEESECAKE 2 c. vanilla wafer crumbs14 oz. caramels1 c. chopped pecans1/2 c. sugar2 eggs2 tbsp. sugar1 c. chocolate chips, melted6 tbsp. butter, melted5 oz. evaporated milk2 (8 oz.) pkg. cream cheese1 tsp. vanilla1 c. sour cream1 tsp. vanillaCombine crumbs and butter. Press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes. In a saucepan, melt caramels with milk over low heat until smooth. Pour over crust. Top with pecans.Combine cream cheese, sugar and 1 teaspoon vanilla. Beat until smooth. Add eggs, one at a time. Blend in 1/2 cup melted chocolate. Pour over pecans.Bake at 350 degrees for 40 minutes. Blend sour cream, sugar and 1 teaspoon vanilla. Add 1/2 cup melted chocolate. Pour over baked cake. Bake an additional 10 minutes. Loosen cake from rim. Chill.
Prime Rib has bones in it, thus the ability to add even MORE flaovr to the meat.Beef Loin is used to slice up thin and make filet mignon.Both have different flaovrs.If you buy a large piece of Beef Loin make sure it is prime. Slightly freeze, then you can slice up into filet mignon.If you are going to bake it whole, you can use just about any roast recipe. I usually make my own rub out of parsley, garlic POWDER, onion POWDER, paprika, salt and pepper. I lightly rub it on top of the loin roast. (or you can just buy a rub at the store or not use one at all but just season with salt and pepper on the top) then i coat a baking pan with Olive Oil. After the meat is in, I’ll top with some freshly squeezed Lemon and then bake.Slice when done into individual slices, and I serve with a heated up version of Olive Oil, Lemon Juice and Parsley.Another type of gravy for this that i make is sauteed diced up fresh tomatoes and mushrooms and onions in butter with salt and pepper.(baked potato, sour cream, butter and veggies on the side cooked separately)If i had a choice tho, I’d go with the Prime Rib (better cut & prime, make sure it’s not STANDING rib roast which is not prime and more tough). It’s pricier, but it’s not like you make it every day.Beef Loin is on sale more times during the year than Prime Rib.References :