Le Cordon Bleu Chef Instructor Chanel Martinez shared flavorful Brazilian dishes to bring the thrill of the World Cup to Los Angeles. Recipes are authentic dishes straight from the kitchens of Le Cordon Bleu from piri piri skewered grilled shrimp, Brazilian esfihas and a limeade. Le Cordon Bleu prepares its students with the fundamental cooking techniques to make any cuisine, from Brazilian to American to Chinese.
For viewers interested in learning more about global-inspired dishes, check out Le Cordon Bleu’s upcoming open house on Saturday, July 12 at 10:30 a.m. for French fare in celebration of Bastille Day.
Le Cordon Bleu Bastille Day Cooking Demonstration and Open House
530 E Colorado Blvd.
Pasadena, CA 91101
Name of dish: Piri piri skewered grilled shrimp
- 1 jalapeno, seeded and ribbed
- 2 tbsp. minced garlic
- 2 tbsp. cilantro, clean and picked off the stems
- ¼ cup fresh lime juice
- ¼ cup palm oil
- 1 lb. fresh shrimp, peeled and deveined
- In a food processor, puree the jalapeno, garlic, and palm oil. Add the cilantro and palm oil and process until the cilantro is chopped up.
- Place contents in a sealable plastic bag and add the shrimp. Place in cooler for 20-30 minutes, flipping halfway through.
- While shrimp is marinating, fire up the grill to high heat. Place shrimp on skewers and grill for 1 ½ to 2 minutes per side. Serve hot.
Name of Dish: Brazilian Esfihas
- 3 cups [750 g] of wheat flour
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon yeast
- 1/2 cup of sesame
- 2 eggs
- 1 cup of skim milk
- 1/2 cup of oil (preferably sunflower oil)
- 1 lb. ground meat
- 1 large onion
- Salt to taste
- Juice from 1 large lemon
- Break the eggs in the mixing bowl and mix with the milk, yeast or baking powder, oil, salt and sugar. Let the yeast rehydrate for 10 minutes.
- Then add two cups of wheat flour and sesame, kneading the dough until the ingredients are all well mixed together. Set the dough aside and let it rise until its size has doubled. Keep in mind this dough can be prepared the night before and stored uncooked in the fridge; to this effect, follow the procedures for preparing the dough, but then as soon as you’re finished kneading, put it in a large bowl which you will close with plastic wrap, then put in the refrigerator. Lasts up to 4 days in the refrigerator.
- For the filling, mix the ground beef with lemon, salt and chopped onion. Let soak 30 minutes in seasoning and then place the meat mixture in a colander or sieve to sure it will be dry as not to wet the dough too much.
- To create your esfihas, shape the dough into medium sized balls. Then flatten the ball as if to make a mini-pizza (still with some thickness).
- Place a generous tablespoon of the filling and then join the ends of the circle in the center, shaping them like triangles.
- Use the remaining flour to manipulate and open the dough. Note: The secret of soft esfiha is not abusing the amount of flour, otherwise it gets dry.
- Arrange the esfihas on a baking sheet dusted with flour and bake at 375 ˚F.
- Serve warm or chilled.
Name of dish: Caipirinha float
- 2 large limes, cut into wedges
- ¼ cup superfine sugar
- 8 oz. cachaça (ca-SHA-sa)
- 1 carton mango sorbet
- Place the limes and sugar in a pitcher and muddle until well combined.
- Stir in the cachaça, adding ice to fill up the pitcher. Stir vigorously.
- Divide mixture evenly among pint glasses.
- Top with liberal scoops of mango sorbet and serve right away with bendy straws and long spoons.