CIA Professional Recipes

Whether you're in need of a quick recipe for a last-minute meal, interested in trying your hand at an advanced pastry technique, or planning to serve an impressive, multi-course meal to family and friends, we have the perfect recipe for you.

The Culinary Institute of America's online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from.

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CIA Recipes

Brazilian Mixed Grill – Print This Recipe

Brazilian Mixed Grill

Yield: 10 servings

Marinade

  • 2 fl oz/60 mL olive oil
  • 1/2 oz/14 g minced Malaguetas or habaneros
  • 1 tsp/1 g chopped thyme
  • 1 tsp/3 g minced garlic
  • 2 1/2 tsp/12.50 g salt
  • 1 1/2 tsp/3 g ground black pepper

Mixed Grill

  • 5 (about 8 oz/227 g) whole chicken legs, separated
  • 2 lb/907 g boneless pork loin
  • 2 lb/907 g flank steak
  • 20 fl oz/600 mL Hot Pepper Sauce (Molho Apimentado; recipe follows)
  1. Prepare the marinade by combining the oil, peppers, thyme, garlic, 1/2 tsp/2.50 g of the salt, and 1/2 tsp/1 g of the pepper. Marinate the chicken, refrigerated, overnight.
  2. Preheat the grill to 400°F/204°C and the oven to 350°F/177°C. Season the pork with 1 tsp/5 g of the salt and 1/2 tsp/1 g of the pepper. Grill the pork for 4 to 5 minutes per side until golden brown. Transfer the pork to the preheated oven and cook until the internal temperature reaches 155°F/68°C, about 10 minutes, depending on thickness. Remove from the oven and allow to rest for 10 minutes.
  3. Season the steak with the remaining salt and pepper. Place the steak and chicken on the grill. Grill the chicken for 8 to 10 minutes per side until cooked through, rotating throughout to ensure even browning.
  4. Grill the steak undisturbed for about 2 minutes. Turn the steaks over and complete cooking to the desired doneness, about 6 minutes more for rare (internal temperature of 135°F/57°C), 9 minutes for medium rare (145°F/63°C), 13 minutes for medium (160°F/71°C), 15 minutes for medium well (165°F/74°C), and 16 minutes for well done (170°F/77°C). Remove the steak and set aside to rest for 5 minutes prior to slicing.
  5. Slice the pork into 1/2-in/1-cm portions. Thinly slice the beef against the grain. Serve 1 chicken drumstick or thigh, 2 slices of pork loin, and 2 slices of flank steak. Serve with Hot Pepper Sauce (Molho Apimentado).

Hot Pepper Sauce (Molho Apimentado)

Yield: 32 fl oz/960 mL

  • 1 lb 8 oz/680 g small-dice onions
  • 1 lb 8 oz/680 g small-dice peeled plum tomatoes
  • 3/4 oz/21 g chopped parsley
  • 3/4 tsp/2.25 g minced garlic
  • 3 fl oz/90 mL vegetable oil
  • 3 fl oz/90 mL red wine vinegar
  • Malagueta oil or hot pepper sauce, as needed
  • salt, as needed
  • ground black pepper, as needed
  1. Combine the onions, tomatoes, parsley, and garlic in a small mixing bowl. Mix in the oil and vinegar and season with the hot pepper oil or sauce, salt, and pepper.
  2. Cover and chill at least 1 hour prior to service. Adjust seasoning with salt, pepper, and hot pepper oil or sauce, if necessary.

Recipe taken from: The Professional Chef, 8th Edition