Friday, October 26, 2012

Brazilian Cuisine



Brazilian Cuisine



The Brazilian Cuisine is very exotic and delicious. My favorite part of this cuisine is that they use avocados as sweet additions in desert dishes.
 I am going to share some of the best recipes Ive found here!

Special ingredients
Cachaca/Pinga:  Sugar cane spirit
Cassava Flour:  (Yuka) flour
Cornflour:  Farinha de milho
Dende oil: Red Palm Oil
Dried Shrimp



Marinades:
            Vinha a’alhos
-         Salt
-         5-6 crushed garlic
-         Juice of 2 limes
-         Black pepper
-         Wine


Vinegar Based Sauce – Sofrito
2 onions chopped fine
3 garlic cloves chopped fine
3 fresh tomatoes peeled deseeded and chopped
1/3 tsp sugar
6 tbsp chopped fresh parsley
4 tbsp chopped fresh cilantro
1 cup white wine vinegar
Salt and pepper
Combine all ingredients and serve w/crusty bread



Chicken with Baked Egg Whites

2 pd roasting chicken
Salt and pepper
3 tbsp olive oil
4 shredded onions
5 crushed garlic cloves
2 14oz can chopped plum tomatoes
3 tbsp parsley
1 tbsp butter
2 tbsp flour
1 cup milk
1 tbsp parm cheese
4 beaten egg whites

Directions
1.     Boil chicken 20 mins with salt and pepper
2.     Saute onions and garlic 5 mins & add tomatoes, salt, pepper, parsley and cook for 5 mins
3.     Melt butter and add flour and stir well. add m ilk and keep stirring then turn off heat
4.     When chicken is cooked drain but reserve 1 cup stock but skim off fat. Remove from bones
5.     Preheat oven 375 degrees.
6.     Shred chicken and add tomato sauce, then white sauce, transfer to pan, cover with parm cheese and put egg whites on top.
7.     Bake 5-10 mins

Serve with white rice and Milanese bananas




Baked  Breaded Chicken

3 – 4 pieces chicken
Vinha d’alhos marinade
5 cups breadcrumbs
1 ¾ cup parm cheese
¾ cup margarine

Directions:
1.     Marinade chicken 1 hour or more
2.     Preheat oven 375 degrees
3.     Mix breadcrumbs and cheese
4.     Melt margarine, dip chicken
5.     Roll into crumb
6.     Bake for 30-40 mins




Garlic Chicken

3 pd roasting chicken
Vinha d’alhos marinade
1 tbsp olive oil
1 head of chopped garlic
3 ½ tbsp shortening

Directions:
1.     Preheat oven 375 degrees
2.     Marinade chicken for 30 mins
3.     Bake chicken 10 mins – flip and bake another 10 mins
4.     Fry garlic until brown but not burned
5.     Take our chicken and pour out fat
6.     Cast iron: melt shortening and fry chicken until brown and crispy.
7.     Remove and toss with garlic oil



Chicken Stew w/Rice

3 – 4 pieces of chicken
2 large shredded onions
4 crushed garlic cloves
2 fresh peeled chopped tomatoes
1 red bell pepper chopped
1 tbsp white wine vinegar
Salt and pepper
6 tbsp Parsley fresh and chopped
6 tbsp cilantro: fresh and chopped

Directions:
1.     Marinade chicken with onions, garlic, tomato, red pepper, vinegar, salt and pepper for a minimum of 3 hours
2.     Put chicken in pan and cover with water
3.     Cook medium heat for 20 mins
4.     Add rice and cook 10 mins- remove fat
5.     Stir in parsley and cilantro



Roasted Pork Loin

3 pd pork loin
Salt and pepper
A pinch of baking soda
1/3 cup flour
2 limes
2 crushed garlic cloves
½ cup white wine
Drop of olive oil

Directions:
1.     rub pork with salt and poke holes on top
2.     in bowl mix baking soda flour limes garlic wine evoo & pepper
3.     marinade for 2 hours- or overnight
4.     preheat oven 375 degrees
5.     cover pork with foil and bake 1 hour baste well.
6.     remove foil and bake 30-40 mins more until browned
7.     rest before carving



Fried rice

2 cups rice
3 tbsp sunflower or corn oil
1 small shallot sliced fine
1 crushed garlic clove
Salt

Directions:
1.     wash rice and drain
2.     pour 3 tbsp oil into sauce pan and sauté shallot and garlic.
3.     Stir in drained rice & fry
4.     Add 4 cups water and add a pinch of salt
5.     Partially cover sauce pan,
6.      Remove lid and let settle for 20 mins.




Prune Cream – served with pork loin  as dip

2 ½ cups prunes
8 tbsp brown sugar

Directions:

1.     Put prunes in sauce pan
2.     Add 1 2/3 cups water and half the sugar.
3.     Bring to boil and cook 5 mins – reduce heat.
4.     Cover and simmer 25 mins
5.     Mash prunes and add rest of sugar
6.     Return to heat and possibly add some more water.
7.     Cook 10 mins and serve with pork




Milanese style Bananas

4 beaten eggs
1 ½ cup bread crumbs
6 ripe bananas
Oil

Dip bananas into egg, and then bread crumbs.
Heat oil & fry bananas one by one.






Leg of Lamb: Serve with white rice
5 pd leg of loin

Marinade:
bunch rosemary
Bunch thyme
Bunch parsley
Bunch chives
Pinch sage
1 cup orange juice
3 tbsp olive oil
3 tbsp balsamic vinegar


Stock:
4 tbsp olive oil
1 onion sliced
2 carrots sliced
2 celery sliced
10-12 red peppercorns
1 tsp salt
Sliced pieces of shin

1.     Marinade leg overnight
2.     Fry shin pieces in olive oil Add stock, cook 7 mins
3.     Add 12 cups of water & boil
4.     Simmer till reduced by half
5.     Preheat oven 425 degrees
6.     Place leg in marinade in pan
7.     Cover with foil and cook 30 mins- remove foil
8.     Flip leg baste with marinade and add stock. Cook 1 hour!


Roasted Lamb

4 pd leg of lamb
Salt and pepper
1 crushed garlic
2 chopped scallions
2 tbsp oil
1 cup hot water
Juice of one lemon
½ cup white wine
1 cup cream (light)


Directions:
1.     Season meat with salt, pepper, garlic, lemon and scallions
2.     Heat oil and brown meat, Add 1 cup hot water
3.     cook over medium heat for 1 ½ hours
4.     Cut into thick slices, add to pan  drippings and bring to boil
5.     Stir in cream and serve- pouring juice over Lamb.

*garnish with pistachios or parsley





Chorizio
2 pds boneless pork
Pork casings
1 pd round steak
½ pound fresh bacon
½ tsp salt petre
2 tsp oregano
6 crushed peppercorns
SALT
½ tsp ground hot chili
1 cup white wine or vinegar

Combine ingredients and mince coarsely.
Cut meat and pack into casings.
Cover and fridge 12 hours,
Twist into horseshoes shapes.





Chicken Cooked in Milk

Marinade:
1 chicken stock cube
2 crushed garlic
1 tsp salt
1 tbsp lemon juice
1 tbsp vinegar
Black pepper

Ingredients:
4 pd chicken
2 tbsp oil
1 large onion- sliced
2 tbsp parsley
1 tbsp tomato paste
½ tsp ground coriander
5cups milk
*½ cup shredded scallions for garnish

1.     Marinate chicken overnight & drain reserving marinade.
2.     Brown chicken on all sides and remove from heat
3.     Fry onion and parsley, stir in tomato paste and coriander and marinade
4.     Pour in milk and heat till it curdles.
5.     Place chicken in pot and cover.
6.     Cook over med heat 1 hour
7.     Remove chicken keep boiling until the liquid is gone
8.     Lower heat until curds brown
9.     Return chicken to pan and brown it
*Garnish with scallions


Vegetarian Beans

3 tbsp corn or sunflower oil
2 large chopped onions
4 chopped garlic cloves
¾ cup cups black beans- soaked
Salt & pepper
3 sliced Carrots
2 sweet potatoes
1 cubed eggplant
2 bay leaves
4 tbsp parsley
½ cup red wine

1.     Heat oil, fry onions & garlic
2.     Toss in the beans & 5 mins
3.     Cover with water and add salt & pepper, cook 20 mins
4.     Add vegetables & herbs, wine, and salt and pepper
5.     Cook for 25 mins more.




Wheatmeal Farofa – or Cassava flour/meal

2 tbsp butter
1 tbsp oil
1 chopped onion
1 crushed garlic
2 cupes wheatmeal/cassava flour
Salt
½ tsp paprika
2 chopped scallions
2 tbsp parsley
2 tbsp chopped green olives
2 hard boiled eggs

Heat butter and oil and sauté onion & garlic 1 min
Mix in wheatmeal/cassava and stir till coated – 5 mins
Add salt and paprika, olives, onions, parsley and sliced eggs

Great accompaniment for steak, fish, chicken.
*You can also stuff  chicken or fish with this meal.







Rice with coconut milk

2 tbsp oil
1 chopped onion
2 crushed garlic cloves
2 cups short grain rice
1 cup coconut milk
3 cups chicken stock
Salt
Directions:
1.     Sauté onion and garlic
2.     Wash rice and fry for a few mins
3.     Add coconut milk, stock and salt
4.     Bring to boil, then cover and reduce heat
5.     Simmer 20 mins
6.     Remove from heat and let stand 15-30 mins



Piros or acaca
1 cup coconut milk
2 cups water
3 tbsp rice flour
2 tbsp oil
Blend all ingredients and stir over low heat with wooden spoon



Marinated Steamed Chicken
6 pieces of chicken
1 ½ cup orange juice
½ cup lemon juice
1 chopped onion
1 crushed garlic
½ tsp cinnamon
½ tsp ground clove
1 tsp salt
Ground pepper
1 tsp ground cumin
1 tsp liquid annatto
2 tbsp oil

               *Serve with Tortillas

Directions.
1.     Marinade for several hours or overnight and reserve marinade
2.     Heat oil and brown chicken
3.     Pour on marinate and bring to boil
4.     Lower heat and simmer 1 hour
*serve with Tortillas





XinXim De Galina

4 pds chicken
3 limes
T tbsp salt
3 large onion
½ cup ground cashews
½ cup ground roasted peanuts
1 cup ground shrimp
1 cup fresh chopped cilantro
1 tbsp parsley
2 tbsp grated ginger
1 seeded jalapeño
2 cups water
½ cup dende oil
1 tbsp olive oil 
Directions:
1.     squeeze lemons, keep skins
2.     combine 4 cups water, ice cubes and skins and 1 tbsp salt.
3.     Add chicken and marinade for 15 mins. Dry and reserve
4.     Blend in a blender: onions, nuts, garlic, cilantro, parsley, ginger, 1/2 the ground  shrimp and 1 cup water – process until smooth
5.     Heat olive oil and brown chicken
6.     Add blended sauce 1 cup water ½ cup ground shrimp and bring to boil
7.     Cook 20-30 mins & stir.
8.     Add dende oil and heat one more minute then remove and serve.


Brazilian Drinks


Swedish style lime juice (virgin)
1 lime ends trimmed and quartered
1 tbsp superfine sugar
¾ cup water
Ice cubes
-put lime in blender with sugar and water
Add ice cubes and pulse


Caipirinha (alcoholic)
1 lime, peeled and quartered
2-3 tsp superfine sugar
2 tbsp cachaca/pinga
2 tsp water
Ice cubes
Put lime and sugar into mortar, crush, add cachaca, stir, add water, stir, add ice… and maybe more sugar to your tasting.

Cachaca Cocktail (Alcoholic)
¼ cup Cachaca
2 tbsp coconut milk
2 tbsp superfine sugar
Ice cubes
BLEND





Brazilian Deserts

Coconut sweets
Shredded coconut & sugar

Put 2 cups water  2 ½ cups sugar into pot
Bring to boil then lower medium heat until syrupy 
Add syrup to shredded coconut and beat with wooden spoon until cool
Put little portions onto a baking sheet
Dust with sugar and mold into parcel


Ambrosia
4 cups milk
2 ½ cups sugar
8-12 egg yolks
3 egg whites
Juice of 1 lime
Boil milk. Remove, add sugar, stir well. whisk eggs then add to sauce pan. Add lime and cloves. Low heat 45 mins, stir every 10 mins then constantly at end. When it’s a custard remove and chill 1 hour


Avocado Cream
3 ripe avocados
1 cup orange juice or 3 freshly squeezed oranges
Juice of one lime
2 tbsp granulated sugar

*Blend all ingredients till smooth & chill for 30 mins


Avocado Ice cream
3 avocados
1 ½ cups milk
1 tbsp lemon juice
½ cup sugar
1 cup cream

*Puree all ingredients and freeze

Avocado Cream
2 avocados
1 tbsp lemon juice
½ cup sugar
½ cup milk
½ cup cream
1 tbsp port wine or sweet sherry

*Blend all ingredients for just a few seconds.

Avocado milk Drink
1 large avocado
3 cups cold milk
2 tbsp sugar
·        Blend all ingredients for a few seconds

 



Caramelized Bananas
6 banananas
1 ½ cup brown sugar
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon or ground cloves

Directions:
1.     Puree bananas and add to saucepan.
2.     Add sugar and spices and stir with wooden spoon
3.     Cook on low heat until deep caramel color
4.     Allow to cool, shape into loaf and slice
Garnishes:
·        Serve with soft cream cheese, or Cream and Walnuts, or Munster cheese


Almond Snow

½ cup sugar
4 oz ground almonds
2 ½ cups milk
4 egg whites
1 tsp sherry or orange liquor

Directions:
1.     Place sugar, almonds, milk into saucepan and heat to boiling
2.     Remove from heat and let cool
3.     Beat egg whites till stiff and fold into milk using spatula
4.     Add sherry and mix lightly
5.     Pour into well greased pudding basin and cover.
6.     Cook over hot water until firm- 1 hour
7.     Do not allow basin to touch water in saucepan
8.     Chill  in fridge


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