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Picanha (Top Sirloin) from Texas de Brazil

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Texas de Brazil, Lobster Bisque recipe. (Photo credit: Food Spotting) YUM!!!! More

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Texas de Brazil Couscous Salad recipe

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Born in Southern Brazil and now a resident of Texas, Evandro Caregnato shares Brazil’s unique cooking style with others through his line of Texas de Brazil restaurants and his recently released cookbook, Churrasco: Grilling the Brazilian Way (Gibbs Smith, 2016).

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Brazilian Cheese Bread (Pao de Queijo) like they serve at Tucanos. Charlo Says " Easy to make and good. Used butter instead of oil, and simplified by following the direction on the first comment using my vitamix (food processor would work too). Put in toaster oven to reheat nicely."

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Texas de Brazil- Fried Bananas with Cinnamon Sugar

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Best Chimichurri Ever: Texas de Brazil

I, for one, am completely and totally obsessed with chimichurri. I can, and often do, eat it on absolutely any and everything–on a salt-crusted seared ribeye, topping garlic mashed potatoes, on Bibb lettuce as a salad, as a dip for pizza, dressing fried eggs for breakfast.. It can go on literally anything. I tried a few...Read More »

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This recipe for Bacon-Wrapped Chicken Bites is from Texas de Brazil Brazilian Steakhouse!

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A Naked Banana Lacks Appeal

Texas de Brazil fried bananas

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The rolling of the chicken cuts into the bacon for Bacon Wrapped Chicken Kabobs at Texas de Brazil in Station Square.

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