Here I share some recipes & we can discuss our favorite food.
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The national cocktail of Brazil! With Cachaca. Ingredients 1 lime cut into ½-inch-thick wedges, then into ½-inch pieces 1 teaspoon sugar, or more to taste ¼ cup cachaca Ice cubes or shaved ice Method Remove the white part of the membrane from the center of ...
ContinueCouve à Mineira Yield: 6 portions Ingredients 2 ½ lb. Green chard 1/3 cup Bacon fat Method Wash the chard, trim off the stems, and blanch the leaves in boiling, salted water for 2 minutes. Transfer to a colander and refresh with cold water. Drain well and ...
ContinueSalada de Xuxu, Palmito e Laranjas Yield: 8 portions Ingredients 1 ea. Chayote, peeled, julienne 4 oz. Hearts of Palm, julienne 4 oz. Carrots, julienne 2 ea. Oranges, peeled and sectioned (supremes), (juice reserved) 1 ea. Scallions bunches, sliced thin 2 ...
ContinueArroz Brasileiro Yield: 10 portions Ingredients 2½ cups Rice, white long-grained 1¼ oz. Butter 6 oz. Onions, minced 1¼ ea. Garlic cloves, minced 1¼ ea. Cloves whole 4½ cups Water, hot Salt and black pepper to taste Method Place the rice in a china ...
ContinueIngredients 3 whole red snapper, cleaned from scales and insides leaves of cilantro and parsley cumari peppers Salt Method Cut open and place leaves of cilantro and parsley, as well as cumari peppers. Season with salt and pepper and fold fish closed, and ...
Continue(Molho de Pimienta Malagueta, Tomate e Coco) Yield 8 portions Ingredients 1¼ tsp. Fresh green malagueta peppers 1 Tbsp. Red wine vinegar 3 Tbsp. Dendê oil, (good quality) ¾ lb. Yellow onion, minced 2 tsp. Fresh ginger, grated 1 cup Tomatoes, chopped ...
ContinueIngredients 2 cups manioc sea salt Method Cut manioc into sticks and blanch in salted water until tender. Dry the manioc sticks well and deep fry until crispy and golden. Season with sea salt.
ContinueIngredients 4 bananas 2 cups manioc flour sea salt and ground cinnamon to taste oil for frying Method Roll bananas in the flour and fry to a golden brown color. Rest and season with salt and cinnamon.
ContinueIngredients ¼ cup Dendê oil ¼ cup coarse Manioc flour Method Heat the dendê oil and add the manioc flour. Gently toast the manioc flour and reserve for use.
ContinueIngredients 1 bunch flat leaf parsley 1 bunch cilantro 1 bunch oregano 1 bunch rosemary Method Using a piece of butchers twine, thigh all herbs together making the herb brush. Use to brush the molho on the meat during the grilling.
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