THE Dish: Chef Herb Wilson's churrasco

(CBS News) Chef Herb Wilson is the executive chef of SushiSamba in Las Vegas, which fuses Japanese, Brazilian and Peruvian styles of cooking.

Special section: Food and wine

Wilson was recently on season five of Bravo's "Top Chef Masters" and was one of only two Las Vegas chefs to ever appear on the show.

He is one of the few chefs to have received a prestigious two-star review from The New York Times on three separate occasions, by three different reviewers at three different restaurants.

The chef was born and raised in New York and began his career in the city at the iconic Tavern on the Green restaurant.

Wilson shared his recipes for this ultimate dish, churrasco, on "CBS This Morning: Saturday."

Black beans

4 lbs black beans

5 bay leaves

2.1 gallons of water

2.2 cups of Sofrito

0.13 cups cumin, ground

0.13 cups oregano, dried

Salt to taste

1. Soak the black beans overnight in water.

2. Remove beans and place in a large pot of water (16 quarts) with bay leaf.

3. Bring to a boil, then reduce to simmer for 1.5 hours.

4. Then drain. (reserving 1 liter of the cooking liquid for the puree and 3 liters to add back to the final pot for storage).

5. Discard the bay leaf.

6. Remove 20 percent of the beans to puree and then return to pot of cooked beans.

7. Add Sofrito and spices and simmer for about 20 minutes.

Collard Greens

4 oz collards, cut into thick chifonnade

1/2 tsp garlic

1 tsp oil, virgin olive

.2 tsp kosher salt

0.02 cups sake

1. Saute the collards with oil and the garlic.

2. Deglaze with sake.

3. Adjust seasoning and serve.

Chimichurri verde

16 oz Italian parsley

2.1 oz fresh chives

1.5 cups vegetable oil

0.4 cups Champagne vinegar

1.5 tbl peeled garlic, peeled

0.2 tsp salt

0.2 cups sherry vinegar

1. Clean the herbs and blanch them.

2. Make sure the water comes to a rolling boil before herbs are added.

3. Place the herbs in the pot and then quickly remove; shock in an ice bath.

4. Add herbs to the blender and begin to mix.

5. Add garlic and vinegar as you continue to blend.

6. Finally, incorporate the oil slowly to create an emulsion.

7. Season with salt.

Farofa

1/4 cup dende oil

1 lb. farofa

4 oz. chopped onion

4 oz. chopped cooked bacon

Salt and pepper to taste

1. Sautee onions in dende oil until translucent.

2. Add bacon and farofa, sautee for five minutes and cook to room temperature.

Organic red chocolate chili peppers

Ganache Peruvian chocolate

60g whipping cream

5g unsalted butter

53g Peruvian (65%) chocolate

1. Boil cream and butter and pour into a mixing bowl.

2. Add the chocolate and whisk.

3. Place mixture in the fridge to cool for about 15 minutes.

Chocolate chili mousse

32g Peruvian (65 percent) chocolate

64g whipping cream

10g whole milk

0.5g dried aji panca powder, a healthy pinch (substitute chili powder)

1. Chop the chocolate into small pieces and place in a bowl with the milk and chili.

2. Place the bowl over a bain marie or a simmering water bath.

3. Once melted, set aside in a separate, cold bowl, whisk the whipping cream to the soft stage, the cream should be added slowly and continuously.

4. Once the cream has been whisked, gently fold the melted chocolate mixture and whisk all together.

5. Keep the mousse in the fridge for 30 minutes before serving.

Chocolate crumble

150g unsalted butter

150g pain flour

75g jumbo oats

75g caster sugar

60g cocoa powder

1. Mix all of the ingredients together and bake in a pan for 15 minutes at 160 degrees.

2. Remove the pan from the oven and let cool.

3. Blend to a rough powder when cold.

Caipirinha

1 1/2 oz Cachaca

3 lime wedges - halved

3/4 oz sugar syrup

1. Muddle limes in shaker tin, add other ingredients, then pour into glass.

2. Half fill with crushed ice and churn.

3. Top with fresh ice and garnish.

  • Shoshana Davis

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