1 lb.  Prawns, deveined & shelled
2 T Samboroso Brazilian Lemon Garlic Rub
1 T butter, unsalted
1 T canola oil
1 T cilantro, chopped

Rub lemon garlic rub on prawns until seasoning is well incorporate. Melt butter in canola oil in a large sauté pan over medium-low heat. Add prawns and cook until prawns turn pink, about 2-3 minutes. Stir in cilantro. Enjoy over steamed quinoa, vegetables, or on its own as an appetizer. 


1 lb New York Strip Steak, thin cut

2 T Samboroso® Brazilian Onion Rub

2 T canola oil

1 large sweet onion, thinly sliced

Rub steak with Samboroso® Brazilian Onion Rub until the seasoning is well incorporated. Heat a large, heavy-bottomed frying pan over medium heat. Place the steaks in the pan and let cook each side for 2-3 minutes. Add onions to pan and cook until caramelized. Serve with rice and beans or a salad. 



1 T olive oil

1 large red bell pepper, julienned

1 large green pepper, julienned

1 large onion, sliced

1 T Samboroso® Brazilian Onion Rub

1 T Samboroso® Brazilian Hot Sauce

8 flour tortillas (8-inch)

1-½ cups shredded Monterey Jack cheese

Preheat oven to 350 degrees F. Heat oil in large skillet on medium-high heat. Add peppers, onion, onion rub and cook while stirring for 4 minutes until tender. Add hot sauce and cook for 2 minutes longer. Place 4 tortillas on ungreased baking sheet. Spread ¼ of the vegetable mixture and cheese on each tortilla. Top with remaining tortillas. Bake 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm. 

Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.

Tie the beef with kitchen twine to help maintain its shape. Season the beef with salt and pepper. Heat 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness. Using a large sharp carving knife, cut the beef into thin slices. In a small bowl, mix Samboroso hot sauce with beef until well combined 

In a medium sauté pan, heat oil over medium-high heat. Add onions and sauté until onions are caramelized and golden brown.

Blend the mayonnaise and arugula in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate. Spread the arugula mayonnaise over the crostini and top with the sliced beef and caramelized onion.

Do-Ahead Tip: The arugula mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.

1 (1 ½ pounds) piece beef tenderloin, trimmed
​Black pepper, to taste
Salt, to taste
5 tablespoons olive oil, plus more for brushing
1 baguette, cut into 1/4-inch-thick slices
​1 sweet onion, sliced
1/3 cup mayonnaise
​1 cup arugula


4 Chicken breast, halved

4 T Samboroso ® Bahian Ginger Rub

1.5 T canola oil

¼ cup chicken stock

In a medium bowl, rub chicken breasts with ½ tablespoon oil and ginger rub – making sure spice is well incorporated and evenly spread. Place bowl in refrigerator and let sit for at least 15 minutes. Heat remaining oil in a large sauté pan over medium heat. Add chicken and sauté both sides until golden brown, about 4-5 minutes on each side. Add chicken stock and cook until chicken is fully cooked, about 10-15 minutes. Serve with rice, quinoa, or over a light salad. 

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