Brazilian - Food

Coco Queimado – Burnt Coconut Sweets Recipe from Brazil

admin — Tue, 09 Mar 2010 20:05:14 +0000

Coco Queimado or Burnt Coconut Sweets is a great Brazilian dessert that only requires 5 ingredients!

Coco Queimado – Burnt Coconut Sweets Recipe:

Ingredients:
- 2 cups unsweetened coconut
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 2 cups dark brown sugar
- 2 egg whites

Directions:
1. Toss the coconut, cinnamon and cloves in a bowl.
2. Grease two baking sheets with vegetable oil.
3. In a pan, melt the sugar over medium-low heat. Stir constantly.
4. Add the coconut and continuing stirring, while you reduce the heat. Continue stirring until it thickens.
5. Remove the pan from the heat and put it in a cold water bath to make it stop cooking.
6. Beat the egg whites until frothy, but not yet formed stiff peaks.
7. Carefully fold the egg whites into the coconut and sugar mixture.
8. Place spoonfuls of the mixture onto your cookie sheet (spacing it out by a few inches).
9. Let the pans sit for a couple of hours until they set.

Molho Campanha – Brazilian Country Sauce Recipe for Shellfish

admin — Tue, 09 Mar 2010 19:52:16 +0000

Molho Campanha or Country Sauce is a great condiment for with Brazilian shellfish or seafood recipes.

Molho Campanha – Country Sauce Recipe:

Ingredients:
- 1 red onion, diced
- 1 green bell pepper, diced
- 1 tomato, diced
- 3/4 cup extra virgin olive oil
- 1/2 cup red or white wine vinegar
- salt or pepper, to taste

Directions:
1. Mix all of the ingredients together and refrigerate.
2. Serve with Brazilian Shellfish along with Maionese Verde or Green Mayonnaise.

Maionese Verde – Brazilian Green Mayonnaise Recipe for Shellfish

admin — Tue, 09 Mar 2010 19:46:45 +0000

Maionese Verde or Green Mayonnaise is a great accompaniment for Brazilian seafood or cold shellfish dishes, along with Molho Campanha or Country Sauce.

Maionese Verde – Green Mayonnaise Recipe

Ingredients:
- 1.5 cups mayonnaise
- 3 scallions, chopped (white and some green parts)
- 2 TB parsley, chopped
- 1 TB cilantro, chopped
- 1 TB chives
- 1 TB capers, drained & rinsed
- 1 sour pickle, chopped
- 1 hard boiled egg, chopped
- hot pepper sauce or preserved malagueta pepper oil, to taste

Directions:
Combine everything and serve with Brazilian shellfish or seafood.

Frutos do Mar – Cold Shellfish Brazilian Recipe

admin — Tue, 09 Mar 2010 19:41:09 +0000

Frutus do Mar or Cold Shellfish is delicious when served with Maionese Verde (Green Mayonnaise) or Molho Campanha (Country Sauce).

Frutos do Mar – Recipe for Brazilian Cold Shellfish

Ingredients:
- 6 hard-shell crabs
- 12 shrimp
- 6 prawns
- 6 langoustines, lobster bulls or crayfish
- 8 cups beer
- 1 onion, sliced
- 1 bay leaf
- 1 sprig thyme
- 1 TB mustard seeds
- 6 whole peppercorns
- 1 allspice berry

Directions:
1. Wash the cold shellfish well.
2. Put everything, but the shellfish, into a steamer and bring it to a boil.
3. Add the lobster culls to be steamed first for 10 minutes.
4. Add the crabs and steam for 5 minutes.
5. Add the large prawns and steam for 4 minutes.
6. Add the shrimp and steam for a few minutes.
7. Let all of the shellfish cool down and refrigerate.
8. Serve the shellfish once chilled.

Quindau – Brazilian Coconut Torte Recipe

admin — Tue, 09 Mar 2010 19:05:40 +0000

If you love coconut, then you must try Quindau, a Brazilian Coconut Torte. This recipe has just 6 ingredients, but tastes heavenly. Quindao is served with coffee and tea, especially in the afternoon in Brazil. But you can definitely serve this as a dessert for any meal.

Quindao – Brazilian Coconut Torte Recipe

Ingredients:
- 10 egg yolks
- 2 eggs
- 2.5 cups sugar
- 2 cups unsweetened coconut (this is around 1 large coconut if you grate a fresh coconut, I usually buy it packaged)
- ground cloves
- 1/2 TB unsalted butter, room temperatue

Directions:
1. Preheat your oven to 325 degrees F.
2. In a food processor, mix together the whole eggs, egg yolks and sugar until it is thick (around 5 minutes).
3. Add the coconut, butter, and a pinch of cloves. Mix for another minute or so.
4. Use butter to grease a 9″ pie pan.
5. Pour the mixture from your food processor into your greased pie pan.
6. Cook the pie in a water bath for around 40 minutes. The top should look dry and a toothpick should come out clean.
7. Let the coconut torte cool for 15-20 minutes and then unmold it onto a serving plate.
8. Serve right away or refrigerate until you are ready to eat it.

Limonada Suissa – Swiss Limeade Recipe from Brazil

admin — Tue, 09 Mar 2010 18:56:29 +0000

Since they don’t have lemons in Brazil, limes and limeade are used instead of lemons and lemonade. This version of swiss limeade is so refreshing and delicious, especially on a hot summer day… nothing beats it!

Limonada Suissa – Swiss Limeade Recipe from Brazil

Ingredients:
- 1 lime
- 2 TB sugar
- ice cubes

Directions:
1. Cut the lime down the center so that you can remove the pith.
2. Slice the lime halves into another few pieces.
3. Add the lime pieces, sugar and 4 ice cubes to a blender and pulse until it is well ground up.
4. Add another 4 ice cubes to the blender and pulse some more.
5. Strain the juice into a cup with ice and drink right away.

Bolinho de Bacalhau – Fried Codfish Balls Brazilian Recipe

admin — Tue, 09 Mar 2010 18:51:02 +0000

Fried Codfish Balls or Bolinho de Bacalhau or delicious little fried balls of codfish that are served like chicken fingers are served in America. In fact, if you don’t like codfish or other fish, you can use finely chopped chicken breast instead in this recipe and make Brazilian Chicken Balls!

Bolinho de Bacalhau – Fried Codfish Balls Recipe:

Ingredients:
- 2 potatoes, peeled
- 1 pound codfish, cooked, shredded and salted
- 1 TB onion, minced
- 2 TB parsley, minced
- 1 garlic clove, minced
- 2 large eggs, separated
- 1 TB flour
- 1 cup bread crumbs
- vegetable oil
- salt and pepper to taste

Directions:
1. Boil a pot of water and add the potatoes. Cook for 20 minutes.
2. After the potatoes are tender, drain and let them cool down.
3. Mash the potatoes with a potato masher.
4. Mix together the shredded cod, potatoes, onion, parsley, garlic, egg yolks and pepper.
5. Add the flour to the mixture.
6. Beat the egg whites until they form stiff peaks.
7. Gently fold the egg whites into the fish mixture, making sure not to over-mix.
8. Form balls around an inch thick and roll them in bread crumbs.
9. Put the balls in the fridge for at least an hour.
10. Take the codfish balls out of the fridge and let it sit at room temperature for 15 minutes.
11. Fry a few balls at a time in oil that is 350-360 degrees F, for about 5 minutes.

Salada de Xuxu – Orange & Chayote Salad Recipe

admin — Tue, 09 Mar 2010 18:39:10 +0000

Xuxu or Chayote is a squash that is somewhat bland, but works great in a salad like this with strong flavors. Xuxu or Chayote is a bit oily and hard to work with on the surface, so it is best to cut it down the middle and rinse well with cold water so that the oils get washed away.

Salada de Xuxu – Orange & Chayote Salad Recipe

Ingredients:
- 4 Xuxu or Chayote, grated
- 4 oranges, separated into segments
- 1 red onion, thinly sliced
- 1/2 cup fresh mint leaves, chopped
- 4 TB extra virgin olive oil
- 1 lime, for juice
- salt and pepper to taste

Directions:
1. Mix all of the ingredients together.
2. Serve right away.

Banana Frita – Fried Banana Recipe from Brazil

admin — Tue, 09 Mar 2010 18:33:51 +0000

Banana Frita or Fried Bananas are served as a side dish to chicken or fish in Brazil. I even like to eat them as a dessert. You should try to get small bananas for this recipe if you are going to cut them lengthwise. If you get larger bananas, then you can just cut them on the diagonal and around 1″ thick.

Banana Frita – Fried Banana Recipe from Brazil

Ingredients:
- 6 bananas, peeled
- 1 egg, beaten
- 1 cup bread crumbs
- 1 stick unsalted butter
- salt to taste

Directions:
1. Toss the banana slices in the beaten egg.
2. Roll the banana slices in the bread crumbs until will covered.
3. Melt a stick of butter in a skillet until it foams.
4. Once the foam goes away, fry the bananas until they are golden brown on all sides.
5. Sprinkle with salt (or sugar if it is for dessert) and serve right away.

Farofa Peri Peri – Toasted Farofa Recipe

admin — Tue, 09 Mar 2010 18:28:21 +0000

My Brazilian husband cannot live without farofa. Farofa (manioc flour) is like a staple in Brazilian food and cuisine. This is one of my favorite recipes for farofa… and I have tried many farofa recipes… I hope you enjoy! Farofa can be used as a side dish or even as a stuffing for chicken or turkey.

Toasted Farofa Recipe

Ingredients:
- 2 TB olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1/2 red bell pepper, chopped
- 1 carrot, grated
- 4 scallions, thinly slice just the white section
- 1/4 cup blanched & sliced almonds
- 1/4 cup black or green olives, chopped
- 1/3 cup sultana raisins (soak them in 1/2 cup dry white wine or cachaca)
- 1 cup manioc flour or flaky corn farofa or farinha de mandioca
- 2 TB parsley, chopped

Directions:
1. Saute the onion and garlic in the olive oil in a frying pan over medium heat.
2. After 5 minutes, add the red pepper and cook for another 5 minutes.
3. Add the grated carrot. Cook another minute.
4. Add the scallions. Cook another minute.
5. Add the olives and almonds.
6. Reduce the heat to low.
7. Drain the sultana raisins from the cachaca or white wine and add them to the pan.
8. In a separate frying pan, toast the farofa over medium heat. Mix constantly to prevent the farofa from burning.
9. Add the farofa to the vegetables.
10. Serve with parsley sprinkled on top. Enjoy!