Fogo De Chao in Sao Paulo, Brazil
What are the chances that I would go to a restaurant in one country and then, go to the same in another country? Slim, but not impossible. This is what happened with Fogo De Chao, the churrascaria place I blogged about few months ago: I tried their outpost in New York (post here), before trying one of their restaurants in Sao Paulo.
Fogo De Chao in Sao Paulo, Brazil
What are the chances that I would go to a restaurant in one country and then, go to the same in another country? Slim, but not impossible. This is what happened with Fogo De Chao, the churrascaria place I blogged about few months ago: I tried their outpost in New York (post here), before trying one of their restaurants in Sao Paulo. The latter is definitely less spectacular than the restaurant Midtown, but still had a pleasant feel.
Fogo De Chao in Sao Paulo, Brazil
In the middle of the room, of course, is the salad bar, with the same big piece of parmigiano reggiano:
Salad bar at Fogo De Chao in Sao Paulo, Brazil
Parmigiano reggiano at Fogo De Chao in Sao Paulo, Brazil
But no fried bacon, instead a big ham:
Ham at Fogo De Chao in Sao Paulo, Brazil
On the table, we got the cards, red to tell the staff that you do not want any meat and green to let them know you are ready!
Red card at Fogo De Chao in Sao Paulo, Brazil
Green card at Fogo De Chao in Sao Paulo, Brazil
Similar to the restaurant in New York, as soon as the card was green, we got a bunch of meats!
Here is what I tried:
Pork sausage:
Pork sausage at Fogo De Chao in Sao Paulo, Brazil
Pork sausage at Fogo De Chao in Sao Paulo, Brazil
Shoulder steak and top sirloin:
Shoulder steak at Fogo De Chao in Sao Paulo, Brazil
Top Sirloin at Fogo De Chao in Sao Paulo, Brazil
Filet Mignon:
Filet mignon at Fogo De Chao in Sao Paulo, Brazil
Prime rib and ribeye:
Prime Rib at Fogo De Chao in Sao Paulo, Brazil
Ribeye at Fogo De Chao in Sao Paulo, Brazil
Bottom sirloin:
Bottom sirloin at Fogo De Chao in Sao Paulo, Brazil
Top sirloin:
Top sirloin at Fogo De Chao in Sao Paulo, Brazil
We also got some Portuguese cheese bread or pao de queijo:
Portuguese cheese bread at Fogo De Chao in Sao Paulo, Brazil
As well as plantains and potatoes:
Plantains at Fogo De Chao in Sao Paulo, Brazil
Potatoes at Fogo De Chao in Sao Paulo, Brazil
It was good, but not as good as he one in New York (check my review of Fogo De Chao NY here): the meat, although well cooked, tender and juicy was not as tasty. My colleagues told me that it might be the location; well, I will have to try the other one the next time I go there!
Fogo De Chao
Rua Augusta, 2077 - Cerqueira César
T: (55) 11-3062-2223
http://www.fogodechao.com
Enjoy (I did)!
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And Remember: I Just Want To Eat!
Recipe: Bugnes
Bugnes are some sort of beignets that are popular in Central-Eastern France, the most known being the bugnes de Lyon. There are two sorts: the soft and the crunchy, the difference between the two being the presence of yeast (soft) or not (crunchy). It is not difficult to make, but takes a bit of time as the dough has to rise.
Bugnes
Bugnes are some sort of beignets that are popular in Central-Eastern France, the most known being the bugnes de Lyon. There are two sorts: the soft and the crunchy, the difference between the two being the presence of yeast (soft) or not (crunchy). It is not difficult to make, but takes a bit of time as the dough has to rise.
Time: 3 hours
Ingredients for 50 bugnes:
- 1 lb all purpose white flour (450g)
- 4 oz of butter (125g)
- 1/2 cup powdered sugar (75g)
- confectioner sugar
- a pinch of salt
- 2 packets of yeast
- 2 drops of orange flower extract
- 4 eggs
- 1/4 cup of milk
Preparation of the bugnes:
Preparation for bugnes
Preparation for bugnes
Preparation for bugnes
Put the eggs, the milk (lukewarm), the powdered sugar and the yeast in a bowl. Mix for 5 minutes and then, let it sit for 30 minutes. Add the pinch of salt, the orange flower extract, the melted butter and then, slowly add the sifted flour, while mixing the ingredients (I use the hook in a KitchenAid mixer), until obtaining a soft dough that does not stick (you can add more flour if too sticky). Let rise for 2 hours.
Preparation for bugnes
Preparation for bugnes
On a tabletop, put a very thin layer of flour so the dough does not stick to it, and spread it with a rolling pin. Use a cutting wheel to obtain a perfect rectangle (redo this step with the discarded dough - there is no waste!).
The dough for bugnes
The dough for bugnes
The dough for bugnes
Again with the cutting wheel, cut smaller rectangles (you can even use molds if you would like a specific shape) and, in each rectangle, make a small incision.
In a frying pan, pour some vegetable oil (1 inch deep), at medium heat. Cook the bugnes in the pan, but be careful: it goes fast. What I did was to count to 5 slowly, then turn the bugne on the other side, count again to five, and then remove them, putting them directly in a bowl containing confectioners sugar. Turn the bugne in the sugar until fully coated.
Frying the bugnes
The dough for bugnes
Dipping in confectioner sugar
Et voila!
Bugnes
Bugnes
Bugnes
Bugnes
Bon appétit!
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