#coulotte

[vintagepatternwarehouse]

So many ways to wear a shirtwaist dress!  Wrap-around skirt....

October 1942 | Simplicity Counter Book

[budypie-blog]

[tshelburn]

I busted out the Carson Rodizio tonight! I feel like picanha deserves that every now and then, haha. This @showmebeef was super tender and flavorful. I marinated it with a Brazilian steakhouse seasoning. The chicken was marinated in garlic & Herb and lemon juice. The sweet peppers, onions and mushrooms were also basted with the Brazilian marinade. The beef was definitely the star of the show. Mmmm #picanha #sirloincap #coulotte #topsirloin #showmebeef #missouribeef #chicken #peppers #mushrooms #onions #carsonrodizio #rodizio #rotisserie #kamadojoe #teamred #firesquad (at Springfield, Missouri) https://www.instagram.com/p/ClxX_BAOB69/?igshid=NGJjMDIxMWI=

[faraniva]

#puyaso #coulotte https://www.instagram.com/p/CVbHZ3RlkOb/?utm_medium=tumblr

[double8cattle]

Wagyu Picanha Roast Peruvian Lomo Saltado

INGREDIENTS

1 LB Double 8 Cattle Company Fullblood Wagyu Picanha Roast

2 Idaho Potatoes (julienned)

12 Baby Tomatoes

12 Red Pearl Onions

6 Garlic Cloves (minced)

2 TSP Cumin

2 TBSP Soy Sauce

1/2 CUP Beef Stock

1 TSP Sugar

1/2 TSP Thyme

1 TSP Chili Powder

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

Canola Oil

Cilantro (chopped)

Aji Sauce

2 Shallots

2 Garlic Cloves (minced)

1 TSP Ground Mustard

1 Lemon (juiced)

PINCH Sugar

1/2 CUP Kewpie Mayo

1 CUP Cilantro Leaves

1 Jalapeño (seeded)

1/4 TSP Cumin

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

PREPARING THE AJI SAUCE

To make the aji sauce, place the shallots, minced garlic cloves, ground mustard, lemon juice, sugar, kewpie mayo, cilantro leaves, jalapeño (seeded), cumin, kosher salt, and freshly ground black pepper in a blender.

Blend on high until smooth. Reserve for later.

PREPARING THE PERUVIAN LOMO SALTADO

Cut the Idaho potatoes into julienne pieces.

Wash the cut potatoes, and pat dry.

Heat canola oil in a skillet (covering bottom of skillet and about 1 inch deep) until a temperature of 275°F is reached.

Fry the potatoes in the oil for 3 minutes, and then remove the potatoes. Let them cool at room temperature.

Cut the Fullblood Wagyu picanha roast into 1/8-inch-thick slices. Slices should be 2 inches in length.

Season the sliced roast with cumin, chili powder, kosher salt, and freshly ground black pepper.

Heat the oil in the skillet again until a temperature of 350°F is reached.

Place the previously fried potatoes back in the oil/skillet, and fry until golden brown.

Remove the potatoes from the oil, and place them on a plate (lined with a paper towel).

Remove almost all of the oil from the pan, leaving about 2 tablespoons.

Add the seasoned and sliced Fullblood Wagyu roast to the pan.

Cook the beef for 2-3 minutes or until evenly browned.

Remove the meat from the pan, and reserve.

Cut the red pearl onions in half, and add to the pan. Cook for 2 minutes or until caramelized.

Add the minced garlic cloves and thyme. Cook for an additional minute.

Deglaze the pan with beef stock. Then, add the soy sauce and sugar.

FINAL STEPS

Return the Fullblood Wagyu beef to the pan.

Cut the tomatoes in half, and add them to the pan.

Add the cooked/fried potatoes to the pan. Season to taste with kosher salt and freshly ground black pepper.

Finish by adding chopped cilantro on the top.

Serve the Peruvian Lomo Saltado with the previously prepared Aji Sauce and cooked rice.

Enjoy!

[double8cattle]

Wagyu Picanha Churrasco With Chimichurri

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Picanha Roast

Sea Salt

Freshly Ground Black Pepper

2 CUP Cilantro

1 TBSP Oregano

1 CUP Parsley

1 TBSP Cumin

2 Shallots (minced)

4 Garlic Cloves (minced)

3 Limes (juiced)

1 Jalapeño (stem removed)

2 TBSP Honey

1/4 CUP Red Wine Vinegar

1/2 CUP Olive Oil

Tools

Charcoal Grill

5 LBS Charcoal

Blender

Skewers

PREPARING THE FULLBLOOD WAGYU PICANHA ROAST

Cut the Fullblood Wagyu picanha roast (with the grain) into 1/2-inch-thick slices.

Fold the slices of beef to create the letter “C” shape. Place a skewer through both sides.

Continue to do this until all of the meat is used, and the skewers are full.

PREPARING THE CHIMICHURRI MARINADE

To make the chimichurri, place the cilantro, oregano, parsley, cumin, minced shallots, minced garlic cloves, lime juice, jalapeño (no stem), honey, red wine vinegar, and olive oil into a blender.

Blend on high until combined, but still has some texture.

Season the chimichurri sauce with sea salt and freshly ground black pepper.

PREPARING THE CHURRASCO

Pour half of the marinade over the Fullblood Wagyu beef skewers, and place them in the fridge for at least 2 hours.

Reserve the left over chimichurri sauce.

Preheat a charcoal grill with 5 pounds of charcoal.

Place the skewers directly on the grate, uncovered and over the char-coal.

Cook for 10-12 minutes per side or until an internal temperature of 120°F.

Remove the skewers, and allow them to rest for 10 minutes.

FINAL STEPS

Thinly slice the grilled meat against the grain, and serve with the reserved chimichurri sauce.

Enjoy!

[hufftyzzle]

#shrimp #coulotte and #veggie kabobs for my dad for #fathersday what did you all make? https://www.instagram.com/p/CBuJ27wHD8E/?igshid=1n9bpslo5s8nm

[moskiddos]

Week ready. #ss20 #coulotte #alwayscomfy #alwayschic #effortless #elevatedbasics #timeless #instastyle #moskiddos https://www.instagram.com/p/CBcnx0sq1Xd/?igshid=1tf301v3lazrs