When you go to Rodizio Grill in Allentown, make sure you're hungry!

Chef Pedro Cardozo and gaucho Tyler Miller shared some of their delicious Brazilian specialties with us.

Rodizio Sangria

1 Ea. Orange Wedge (1/8 cut, seeded)
1 Ea. Lemon Wedge (1/8 cut, seeded)
1 Ea. Lime Wedge (1/8 cut, seeded)
1 Oz. Simple Syrup
1 Oz. Brandy
Splash Triple Sec (orange liqueur)
Splash Melon liqueur
1/3 cup Guaraná Ubatuba
Wine (red or white)
Prep Procedure
1- In a mixing glass, add the lemon, lime, orange and Simple Syrup
2- Gently muddle it
3- Top the glass with ice and pour the Brandy, Triple Sec and Melon Liqueur
4- Shake well and transfer it into a 22oz Cervoise Glass
5- Once again, top the glass with ice
6- Add the Guaraná (about 1/3 Cup)
7- Top glass with Wine, according to the choice (red or white)

Roasted Coconut and Pineapple Salad

1/2 gal by vol. Shredded Cabbage Mix
2 1/2 cup Sweet Horseradish Dressing, See Below
2 cup Pineapple, Cored, Diced, Roasted
1/2 cup Sweet Coconut, shredded and roasted

2 cup Mayonnaise
1/2 cup Sugar
2 tbsp. Dijon Mustard
2 tbsp. White Vinegar
2 tbsp. Creamy Horseradish
2 tbsp. Minced Fresh Celery
Hot Buttons
_ Coconut and Pineapple must be roasted
_ Chill pineapple and coconut before combining with salad
_ Do not roast coconut and pineapple in the same baking sheet
Prep Procedure
1- Pell pineapple, core and dice small, spread on a sheet pan and roast to light brown in color
2- Spread sweet shredded coconut on a sheet pan and roast to light brown in color
3- Combine all ingredients, chill and serve.
For Dressing:
1- Combine all ingredients in a food processor for 1 minute and reserve.

Oreo Mousse

2 lb Mascarpone Cheese
1 cup Sweetened Condensed Milk
10 ea. Oreo Cookie

Hot Buttons:
Chill for at least 2 hours before serving

Prep Procedure
1- Combine mascarpone cheese, condensed milk and whip until uniform
2- Fold crushed Oreos, chill and serve
Presentation –
Serve on Martini Glass,
- Decorate with a dab of whipped cream and a mint leaf on top