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Churrasco with Coconut Dipping Sauce
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Churrasco with Coconut Dipping Sauce
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 2 hours
Prep Time:
 1 hour
Cook Method:
 combined
Cook Temp:
Directions:
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Brazil's world-renowned churrascos, or barbecues, are a carnivore's dream. This is a home-style version, manageable on a home grill, with a slightly spicy, tropical dipping sauce. Note that jalapeño seeds can be very hot - wear rubber gloves when seeding to avoid getting the juices on your hands.

Note: Before measuring the coconut milk, stir it in the can with a fork to dissolve any solids.

What Kids Can Do:
* Juice limes.
* Peel garlic and put it through a garlic press.
* Whisk marinade and pour it over meat and shrimp.
* Measure ingredients and set timer.
* Older children can skewer meat and shrimp.

Coconut Dipping Sauce

2 tsp. vegetable oil
1/2 jalapeño pepper, seeded, ribs removed, and sliced into strips
1 garlic clove, minced
1 cup light coconut milk
1 Tbsp. cornstarch
1/4 cup cilantro, loosely packed
1 Tbsp. freshly squeezed lime juice
1 Tbsp. brown sugar
1/4 tsp. salt

Churrasco

1 lb. pork tenderloin
1 lb. boneless, skinless chicken breast
1 lb. jumbo shrimp, peeled and deveined
1/2 cup fresh lime juice
1/4 cup vegetable oil
1 tsp. salt
1 clove garlic, put through a press or minced

1. Make coconut dipping sauce. In a small sauté pan, heat vegetable oil over mediumlow heat. Add jalapeño and garlic. Cook until jalapeño is somewhat softened, about 6 to 7 minutes, stirring frequently to prevent browning. Add coconut milk, and use a whisk to stir in cornstarch. Whisk constantly and remove sauce from heat when it starts to thicken, about 4 to 5 minutes.
2. Pour sauce in the bowl of a food processor or blender, or use a handheld immersion blender. Add cilantro, lime juice, brown sugar, and salt. Process until smooth, about 1 minute. Use immediately or refrigerate, covered with plastic wrap, and use within two days. (If refrigerated, sauce will thicken, so reheat either in the microwave or in a saucepan.)
3. Prepare churrasco. Soak 10 bamboo skewers (see note below) in water for 15 minutes. Cut pork tenderloin and chicken breast into bite-sized chunks and place in separate containers. Place shrimp in a third container.
4. In a small bowl, whisk lime juice, oil, salt, and garlic. Pour about 1/4 cup each of this marinade over separate bowls of pork, chicken, and shrimp. Cover meat and shrimp and refrigerate for 30 minutes while preparing grill. Do not let meat or shrimp marinate longer than 30 minutes.
5. When ready to grill, thread pork, chicken, and shrimp onto their own skewers -don't mix them as they have different cooking times. Make sure each skewer goes through the widest part of the meat or shrimp so that the maximum amount of surface is exposed to the grill.
6. Grill skewers over medium-high heat, turning frequently to prevent burning. Pork skewers should cook for about 4 minutes on each side, chicken skewers for about 3 minutes on each side, and shrimp for about 2 minutes on each side.
7. To serve, use a fork or knife to slide meat and shrimp off skewers onto a platter. Serve coconut dipping sauce either in a gravy boat or in individual small bowls.

Note: Bamboo skewers, perfect for kabobs, can add a new dimension to a meal. (Presoak skewers first for at least 15 minutes so the
don't scorch.) Just thread pieces of meat (see Yakitori recipe on page 40), seafood, or veggies on them and broil or grill. Or skewer colorful pieces of fruit for a tasty and beautiful healthy treat. No matter how you use them, they'll make a quick meal extra special. Twelve-inch skewers come in packages of 100.

Source: Hannaford Fresh Magazine, May/June 2008
4 2/3 Tbs Vegetable oil
1/2 ea Jalapeno pepper, seeded, ribs removed, and sliced in strips
2 ea Garlic clove, minced
1 cup Coconut milk, low-fat
1 Tbs Cornstarch
1/4 cup Cilantro
9 Tbs Fresh lime juice
1 Tbs Brown sugar
1 1/4 tsp Salt
1 lb Pork tenderloin
1 lb Chicken breast, boneless, skinless
1 lb Jumbo shrimp, peeled and deveined


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