Red meat has become a rare item around our house, where we’re trying to keep dad healthy with a healthy dose of fresh vegetables, fish and other lean proteins. But since it is Father’s Day this weekend, we’ll probably splurge a little and make an exception.
If you want to treat dad to something really special, the Wine Spectator Greystone Restaurant at the Culinary Institute of America in St. Helena is inviting fathers and their families to grill their own steak from 11:30 a.m. to 8 p.m. this Sunday, June 19.
CIA chefs and grilling gurus will be on hand to share techniques and advice, while dad gets his choice of a gas, charcoal or hardwood fire. The seasoning bar will offer an eclectic array of spices and accompaniments such as chimichurri, salsa verde and dry rubs.
Dinner costs $30 to $40 – depending on the cut of steak you choose – and includes a choice of two side dishes. For a reservation, call 967-1010.
Meanwhile, here’s a delicious beef recipe from Brazilian chef Almir Da Fonseca, who grew up in the southernmost state in Brazil – Rio Grande do Sul – where the gaucho cowboys perfected cooking beef outside, over the flames, on long skewers.
Da Fonseca now teaches at the CIA at Greystone, where he shares his passion for Brazilian food with students. Meanwhile, the tradition of the churrasco barbecue has spread throughout Brazil and all over online casino the world.
Gaucho-Style Brazilian Barbecue (Churrasco a Gaucha)
Makes 6 servings
4 pieces beef sirloin with the fat cap, cut into 8-ounce pieces, folded and skewered on a large skewer
For marinade:
3/4 cup lime juice
1/3 cup dry red wine
1 onion, finely diced
2 garlic cloves, minced
2 teaspoons oregano, minced
1 bay leaf
1 teaspoon freshly ground black pepper
Salt to taste
Combine all the marinade ingredients and marinate the meat for several hours, or overnight.
When ready to barbecue. remove meat from marinade, pat dry with paper towels, and grill on both sides to desired degree of doneness. As it cooks, take an herb brush and slap the meat with Molho Campanha.
Molho Campanha
Makes 6 servings
2 onions, small dice
3 tomatoes, small dice
1 green bell pepper, small dice
1 cup white vinegar
Salt and pepper to taste
Mix all ingredients well and let rest in the refrigerator for 2 hours.
Herb Brush
1 bunch flat-leaf parsley
1 bunch cilantro
1 bunch oregano
1 bunch rosemary
Using a piece of butcher”s twine, tie all herbs together to make the herb brush, and use to brush the molho sauce on the meat during grilling.
Brazilian Barbecue Sauce
Makes about 2 cups
1 cup ketchup
1/2 cup water
1/3 cup vinegar
2 tablespoons instant coffee
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon chili powder
1 teaspoon celery seed
1/8 teaspoon garlic powder
4 dashes Tabasco sauce
Mix all ingredients in a sauce pan and cook over low heat for about 30 to 40 minutes. Adjust seasoning to taste. Drizzle over the grilled beef.
