Mountain Views News          Saturday, February 23, 2013

GOOD FOOD & DRINK

9

 Mountain Views News Saturday, February 23, 2013 


BRAZIL IN BURBANK + ARE YOU LISTENING?

Ever feel that you aren’t being listened to when you are dining out? I am with you!! Just this past 
week I was having happy hour in Old Pasadena, and mentioned to the server that I didn’t want 
cheese with my sliders, see, I have a problem with digesting milk protein, I know TMI!! So when 
my sliders were brought to me the waiter said “ Just so you know, the buns are made with Milk!! 
What the Heck, I digress, just went to a great Churracaria in Burbank, here is my review.

So first, what is a Churracaria? A churracaria is a Brazilian Steak House. I have come to find that 
in the Los Angeles area that means all you can eat meat. I have fond memories of the Greenfields 
in West Covina. But for this adventure I traveled on a Sunday Night to the Picanha in Burbank. 
We were able to find street parking, but if you go on a Weekend night I suggest going to one of 
many city parking structures. The restaurant itself was over half full. We sat near the bar so that 
we could keep an eye on the game. The room is divided into two different sections with the salad 
bar in the middle. 

How is works, for those of you that haven’t been to one of these. They start you off with a plate for 
the salad bar and bring you these tasty little cheese bread balls. The salad bar offers over 20 hot and 
cold items with even a fettuccini. But my friends you know better to fill up on bread and lettuce. 
Commit yourself to the meat. And boy oh boy they have lots of it. On your table is a three inch 
high piece of wood one end green and one end red, think as is as go and stop. More food green, 
stop or I’m on a break Red. How much on our recent visit it is $34.50 for all you can eat. I think 
that this is great deal. They aren’t going to let you eat all you can eat at The Arroyo Chop House 
for that, no it’s not the same cut of beef either. Another plus that tipped my review to a positive 
note, was that the owner of the restaurant was there, walking around making sure that everyone 
was happy and full. He didn’t know me from Adam, but came by about three times, we didn’t have 
to wait long for the guy in the gauchos to come 
by with the selections of meats either. Once 
at your table the guy in the gauchos offers you 
the selection that he has, then cuts it off with a 
sharp knife almost till it falls off, then its up to 
you with your tongs to grab off the metal skewer, it might have been that the restaurant wasn’t 
that busy, but we never waited that long for any food item. Some of the selections are Pork Loin, 
Skirt Steak, a very tasty 
chicken drumstick, leg of 
lamb, and my favorite the 
petit filet mignon. I was 
full within twenty minutes, 
but you can also go back to 
the salad bar and get more 
side items including dessert. 
Of all the meats that are 
offered, the garlic chicken 
was my favorite. Yes, this is 
a novelty, but if you are into 
lots of food, check it out!!!

Picanha Churrascaria 269 
E. Palm Ave Burbank (818) 
972-2100

Email me at thechefknows@
yahoo.com

FOR YOUR OSCAR PARTY:

CARNITAS - 

BRAISED AND FRIED PORK

INGREDIENTS

4 pounds fatty pork shoulder, cut into 2-inch pieces 

3 cups water 

1 medium white onion, thinly sliced 

1/2 orange, cut into 2 pieces 

1/4 cup pork lard or vegetable oil 

8 garlic cloves, peeled 

3 bay leaves 

1 tablespoon sweetened condensed milk 

2 teaspoons dried oregano, preferably Mexican, crumbled 

2 teaspoons fine salt, or 4 teaspoons kosher salt 

DIRECTIONS

Put all the ingredients in a wide 6-to 7-quart heavy pot (don’t worry if the pork is not completely 
covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer 
vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 
1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn’t evaporated after 
2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, 
until it has. 

Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the 
pork, uncovered, in the oven for 20 to 30 minutes. There’s no need to stir. 

Carnitas keeps in the refrigerator for up to three days. 

Note: 

If you want to make half a batch, cut the amount of pork, salt, and oregano in half, but use the same 
amount of the remaining ingredients and water. You will need to use a slightly smaller pot. 

SERVE WITH WARM TORTILLAS, CORN AND/OR FLOUR - GUACAMOLE, ONIONS AND 
SALSA

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


SIERRA MADRE FARMERS MARKET 

The Sierra Madre Farmer’s Market hours have changed to 3:00pm through 7:00pm every Wednesday 
in fall and winter. Vendors include Dry Dock which has fresh and wild caught fish, Rustic 
Loaf with artisan breads, Cutie Pie with fresh pies and much more!

For those interested in being a vendor contact Melissa Farwell with Raw Inspirations at 818-591-
8161 ext. 806.

Have you had?
Salad | Tea | Scone wiTh cream & Jam | cucumber Sandwich | TomaTo baSil Sandwich(626) 355-004575 N. Baldwin Ave., Sierra Madre, CA 91024 
OpenTues - Sat11am - 4pmSundays 
open forgroups 
of 20 
or morePrivate SpaceAvailable 
for Bridal & 
Baby Showers, 
Birthdaysand 
Special 
Occasions