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Churrasco with Coconut Dipping Sauce
Servings: Serves 8
Cook Time: 120 minutes
Prep Time: 60 minutes
Churrasco with Coconut Dipping Sauce
42/3 tablespoon Vegetable oil
1/2 each Jalapeno pepper, seeded, ribs removed, and sliced in strips
2 each Garlic clove, minced
1 cup Coconut milk, low-fat
1 tablespoon Cornstarch
1/4 cup Cilantro
9 tablespoon Fresh lime juice
1 tablespoon Brown sugar
11/4 teaspoon Salt
1 whole Pork tenderloin, cut into 2"pieces
1 lb Chicken breast, boneless, skinless
1 lb Jumbo shrimp, peeled and deveined
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 jalapeqo 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.
1. Make coconut dipping sauce. In a small sauti pan, heat vegetable oil over mediumlow heat. Add jalapeqo and garlic. Cook until jalapeqo 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 it 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
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Calories||218 kcal (10%)|
|Calories from Fat||198 kcal (0%)|
|Total Fat||22 g (33%)|
|Saturated Fat||17 g (85%)|
|Cholesterol||92 mg (30%)|
|Sodium||460 mg (19%)|
|Total Carbohydrates||11 g (3%)|
|Dietary Fiber||6 g (24%)|
|Protein||19 g (31%)|
|Vitamin A||154 IU (3%)|
|Vitamin C||12 mg (20%)|
|Calcium||46 mg (0%)|
|Iron||10 mg (16%)|