The Thrill of the Grill From Brazil
|Photos by Sarah Johnson|
Brazil is known for many things other than producing Victoria Secret supermodels. It has elaborate festivals, beautiful beaches,and here at City of Ate we thank the country for introducing us to churrascarias, the Brazilian steakhouse. We're all about the food if you haven't noticed.
If you're not familiar with this type of steakhouse, then let us catch you up to speed. It's called a churrascaria because they use the churrasco-style of cooking meats, which roughly means barbecue in Portuguese. They place the meat on a skewer, and then let it sit over hot coals to cook. Simple.
For today's AFI, we thought since grilling is entering high season, commencing with Memorial Day, we would have executive chef Domingos Noronha of the Brazil-based Fogo de Chao demonstrate their grilled lamb chops for our readers. Most of us, of course, don't have a kitchen that's equipped with an open flame to practice the churrasco-style, so Fogo has modified the recipe so you can use a regular grill.
8 rib lamb chops
2 cups white wine
2 tablespoons lemon pepper
Juice of one lemon
½ cup of extra virgin olive oil
1 tablespoon salt, or to taste
1 cup mint leaves
Vegetable oil spray
Mint jelly and mint leaves for garnish