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Texas de Brazil
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150 Peabody Place, Ste. 103
Memphis, TN
Phone: 901-526-7600
Fax:901-526-7615
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| PARMESAN CRUSTED PORK LOIN |
| Yields: 4-6 portions |
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| Ingredients |
3 lbs pork loin
grated parmesan
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| METHOD |
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Blend all the ingredients for the marinade.
Cut the pork loin in cubes, incorporate the marinade and mix with a spatula – marinade overnight.
Use a charcoal grill at medium heat to cook the pork loin, cooking for a few minutes on each side. When pork is almost cooked, but still pink inside, remove it from grill.
In a bowl add enough grated Parmesan cheese to coat all the pieces and take back to the grill. The time needed to melt the cheese will be the time needed to finish cooking the pork loin.
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| Marinade INGREDIENTS |
1 C Merlot wine
1 T each of: fresh sage, fresh oregano, fresh thyme,
fresh rosemary, and red crushed pepper
1 T minced garlic
1 C olive oil
3 T salt
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| CAIPIRINHA |
| Serves: 1 |
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INGREDIENTS
1-1/2 T granulated sugar
1/2 large lime, quartered
1-1/2 oz Cacha Rum
crushed ice
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| METHOD |
• Prepare in rocks glass.
• Muddle lime & sugar together.
• Fill glass with crushed ice.
• Add 1-1/2 ounce of Cachaca Rum (Brazilian rum).
• Shake well.
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© 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved.
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For a truly unforgettable dining experience, visit Texas de Brazil
and remember to use your American Express Card.
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