Churrasco Tri Tip with Molho a Campanha
1 pound tri tip, trimmed of excess fat
1/2 C rock salt
2 large, ripe tomatoes
1 medium onion
1 3-ounce jar pimientos, chopped
2 T extra virgin olive oil
1 T red wine vinegar or balsamic vinegar
Salt and pepper to taste

Sprinkle rock salt over surface of the tri tip, wrap in plastic wrap and allow to marinate for 30 minutes.

Dice tomatoes, and onions and mix with remaining ingredients. Cover and store in refrigerator for at least one hour or up to 24 hours.

Prepare grill and cook tri tip, turning after 10 minutes. Cook for another 10 minutes for medium-rare temperature. Shake rock salt from tri tip, allow to rest for 5 minutes, and thinly slice to serve. Top with molho a campanha.

Salada de Tomate e Palmito (Tomato and Heart of Palm Salad)
2 ripe beefsteak tomatoes
1 15-ounce can hearts of palm
1 T olive oil
1 t red wine vinegar or balsamic vinegar
Salt and freshly ground pepper

Thinly slice the tomatoes and arrange them around the edge of a round platter. Drain the hearts of palm and cut them diagonally into 1/2-inch slices. Arrange them in the center of the platter. Drizzle the salad with olive oil and vinegar, sprinkle with salt and grind some fresh pepper over it.

Farofa
Farafa is toasted manioc flour that is enjoyed as an accompaniment with many Brazilian dishes. Ready-made farofa that needs only heating and toasting is a common convenience, such as the Yoki Farofa Pronta brand. Farofa and other Brazilian food products can be purchase on www.brazilianshop.com.

1 T butter
1 T olive oil
1/4 cup chopped white onions
1 C farofa pronta

Melt butter and heat olive oil in sauté pan. Add onions and cook until browned, about 4 minutes. Add farofa and toss to incorporate with onions, cook until heated through, about 2 minutes. Serve.

Pudim de Leite
This Brazilian-style flan is delicious on its own or with fresh berries.
Serves 10

1 C sugar
1 14-ounce can sweetened condensed milk
1 2/3 C whole milk
3 eggs
1 8-inch ring mold

Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.

Put the sugar in a small saucepan over medium heat until sugar melts into a golden brown caramel. Pour the caramel into the ring mold, spooning it up the sides of the mold.
Combine the condensed milk, regular milk and eggs in a blender. Blend until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve.

The Libations

No churrasco would be complete without caiprahinas, a traditional Brazilian drink prepared with cachaça. Caiprahinas at one time were Brazil's best-kept secret, now they can be found in bars from New York to Los Angeles. If you aren't able to find cachaça at your local liquor store, you can order it on line at www.brazilianshop.com. If you can't find chachaca, use a good vodka; the drink will then be called a caipiroshka. Use white rum and you have a caipirissima. Caipirinhas made with sake are all the rage in Rio now. You can multiply this recipe by the number of people you are serving and make a pitcher of caipirinhas.

Caipirinhas
Serves one

1 lime
2 ounces cachaca
2 T sugar
Ice to fill glass

Wash the lime and roll it on the board to loosen the juices. Cut the lime into wedges, and then in half again, and place them in a glass. Sprinkle with the sugar and crush the pieces (pulp side up) with a pestle or muddler. Do not over-muddle or the drink will become bitter. Add the cachaça and stir to mix. Add the ice and stir again.

The Plan
Make the pudim de leite a day in advance, (just try to control yourself from dipping in before your date does…it's yummy!)

If you don't have a gas grill, be sure to have charcoal and starter on hand and start the coals about 30 minutes before you're ready to cook.

The molho a campanha and the tomato and hearts of palm salad can be made a few hours in advance.

 

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