Beefy Brazilian Barbecue Birthday Bash
By Julie Cader
A few of us recently checked out a new destination restaurant, Flame & Fire, in Roseville featuring Brazilian-style barbecue. I was intrigued to learn that more than 400 years ago, cattle ranching was introduced to the Rio Grande do Sul region of Brazil by Gauchos (cowboys) who created, Churrasco, or Brazilian Barbecue. Our experience at Flame & Fire was so awesome it inspired a new style of celebration at the ranch a few weeks later.
The menu for the Brazilian barbecue-themed birthday party started with generous servings of refreshing Caipirinha, a rum, lime and cachaca cocktail made from sugarcane-derived products. Dinner included the ever-popular Pao de Queijo (Brazilian cheese bread), fried bananas, grilled pineapple spears, marinated steak and lamb, grilled corn with chili lime butter, collard greens, and of course, a yummy bean and rice dish. A lot of food and a lot of fun! Guests asked during the evening if there were any more surprises coming out of the kitchen. Well, stay tuned!
I thought it would be fun to share the bean and rice recipe, incorporating pineapple sausage to complement guest-favorite, grilled pineapple spears. I used a blend of California white, brown and wild rice to make this recipe truly pop!
Brazilian Beans and Rice
3 Tablespoons Olive Oil
1 Package Aidells Pineapple & Bacon Smoked Chicken Sausage
3/4 Cup Green Onion, Chopped
6 Cloves of Garlic, Minced
3/4 Cup each of Red and Yellow Peppers, Chopped
1 cup of specialty California rice blend
2 cups of Chicken Broth
2 14 ounce cans of Pinto Beans, drained and rinsed
2 Bay Leaves (remove before serving)
In an extra large skillet, heat oil and add sliced sausage, onion, garlic, and peppers and sauté until vegetables are soft. Gently stir in rice, broth, beans and bay leaves and bring to a boil. Reduce heat, cover and simmer on low for 30 minutes, or until rice is done. Before serving, remove bay leaves, fluff rice with a fork, and season with salt and pepper to taste.
Oh, and that last surprise coming out of the kitchen? A rum-soaked sponge cake, Bolo Bebado…not a crumb was left behind!
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
