Well, it is Friday before the big OU/TX game and that means one thing. Brazilian Steakhouse! My family loves themselves a super fresh salad bar with exotic veggies, Cheesy Poof bread, and a bevy of succulent meats! I am always loving this cheesy poof bread yet can never get the full name other than what I call it. Somehow I do not think that is what they call it in Brazil. So, with the beauty of the internet I was able to Google the recipe and here it is….I also LOVE me some chimichurri sauce to dip my meat into. In Florida when we eat Cuban food chimichurri sauce is what they dip their bread into. Kind of their “butter” you might say. Below I am passing along these recipes. Make a steak on the bbq tomorrow, make you some cheesy poofs and then use the chimichurri as a sauce! Sounds like a perfect game day!
Pão de Queijo (or Brazilian Cheesy Puff Bread)
- 1 egg*
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups tapioca flour
- 1/2 cup (packed) grated cheese (parmesan or queso fresco)
- 1 teaspoon of salt (or more to taste)
Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.
YIELD:16 mini muffin sized cheese breads.
Chimichurri Sauce
- 3 bunches fresh curly-leaf parsley, finely chopped
- 6 tablespoons fresh garlic, minced
- 2 cups extra virgin olive oil
- 1 cup white vinegar
- salt & freshly ground black pepper, to taste
Mix it all together and refrigerate till ready to use. Allow to come to room temperature and serve. Make sure and store in an airtight container! This is also an amazing marinade for skirt steak or chicken!
I love the puff bread. I need to make that soon!
Yum!!!