It’s National Burger Month and Houston chefs are busy creating their very best burgers. Chef David Guerrero at Samba Grille shows us how to make a burger featuring four types of meat: 8 ounces of choice beef patty, slow-braised pork tinga meat, Berkshire bacon and smoked cured ham. Other ingredients on the sandwich include spicy potatoes, fresh avocados, roasted rocoto peppers, huacatay mayonnaise and it’s all topped with a fried egg! Watch the video to watch as food radio talk show host Cleverley Stone learns how to make this creation.
Chimichurri, a garlicky parsley sauce from Argentina; picanha, a delectable cut of roasted meat that’s popular in Brazil; and pan de queso, a light, airy Columbian cheese bread; are three ‘must-have’ dishes when dining in a churrascaria.
This South American-style of cuisine is centered around rotisserie cooking and Chef Cesar Rodriguez shows food radio talk show host Cleverley Stone how to make these three distinct dishes that are on the menu at the Samba Grille in downtown Houston.
For more information about food, wine and dining in Houston, catch Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)
(Garlicky parsley sauce)
3 ounces fresh red pepper, fine dice
3 ounces fresh yellow pepper, fine dice
2 ounces yellow onion, fine dice
1 ounce garlic, minced
6 bunches parsley, washed & chopped
1 tablespoon oregano
2 cups olive oil
1 teaspoon salt
1/2 teaspoon crushed red pepper
1. Mix all ingredients together thoroughly.
2. Cover and let flavors blend together.
3. Cover and refrigerate unused sauce.
Pan De Queso (Light, airy Columbian Cheese Bread)
1 cup vegetable oil
2 cups milk
6 cups sweet yucca starch (yucca doce)
12 ounces Parmesan cheese
1 1/2 teaspoons salt
1. Pre-heat oven to 300 degrees F.
2. Mix all ingredients together and whip for 20 minutes.
3. Cooking: Spray a small muffin pan with non-stick cooking spray.
4. Scoop the Pan de Queso dough into the pan muffin pan. Bake for 15 minutes.
Picanha (Meat cooked on a rotisserie)
One top sirloin, cut lengthwise.
1. Roll the meat up, with the fat facing out.
2. Skewer it on a rotisserie sword.
3. Sprinkle it generously with rock salt.
4. Place sword on rotisserie and cook to desired temperature. (rare, medium, well done)
5. Bring meat to the table, while still on the sword, and slice it at the table – directly from the sword onto the plate.