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  • brazilian food

    • brazilian food

    Brazilian Food

    Enjoy some true culinary delights from the land of the Mardi Gras.

    Brazilian food is a lot like the country itself, a lot of spice, a lot of culture, and a whole lot of taste. Enjoy a wholesome meal by preparing the traditional black bean and meat stew accompanied with classic Batilda Paulista. Feijoada - Brazilian Black Bean and Meat Stew Ingredients for Beans:
    • Dried Black Beans, 2 lbs.
    • Olive Oil, ¼ cup
    • Spanish Onion, 1 (chopped)
    • Fresh Garlic, ¼ cup (chopped)
    • Bay Leaves, 4
    • Water, 12 cups
    • Ham Hocks, 2
    Ingredients for Adobo:
    • Cumin, ¼ cup (ground)
    • Coriander, ¼ cup (ground)
    • Salt, ¼ cup
    • Cayenne Pepper, 2 tbsp. (ground)
    • Adobo Seasoning, 1 tbsp.
    Ingredients for Meat:
    • Olive Oil, 2 tbsp.
    • Breakfast Sausage Links, 1 lb.
    • Smoked Sausage Links, 1 lb.
    • Chorizo Sausage, 1 lb.
    • Beef Tenderloin, 1 lb. (diced)
    • Pork Tenderloin, 1 lb.
    Ingredients for Pico de Gallo:
    • Tomatoes, 4 (chopped)
    • Serrano Chilies, 2 (chopped)
    • Red Onion, 1 (chopped)
    • Fresh Cilantro, 1 bunch (chopped)
    • Lemon Juice, 2 (freshly squeezed)
    • Lime Juice, 2 (freshly squeezed)
    • Salt, to taste
    • Pepper, to taste
    Ingredients for Sautéed greens:
    • Mustard Greens, 2 lbs. (chopped)
    • Olive Oil, 2 tbsp.
    • Garlic, 4 cloves (chopped)
    • White Wine, ¼ cup
    • Salt and Pepper, to taste
    Ingredients for Farofa:
    • Bacon, 1 cup (chopped)
    • Spanish Onion, ½ cup (chopped)
    • Manioc Flour, ½ cup
    • Butter, 8 tbsp. (unsalted)
    • Eggs, 2 (beaten)
    • Scallions, ¼ cup (chopped)
    • Salt, to taste.
    • Orange, 1 (cut in wedges)
    Preparation:
    • To make the beans, take a large bowl, add the beans, and pour enough water to cover it completely. Let these beans soak overnight and then drain.
    • In a large saucepan, add olive oil and heat it on a medium flame. Add the onions and fry them, till they turn translucent. This should take about 10 minutes.
    • While the onions are cooking, make the Adobo. In a small bowl add cumin, coriander, salt, cayenne, and adobo seasoning. Mix them well.
    • Add garlic and bay leaves to the onions, and cook them for 1 minute.
    • Add the beans, water, ham hocks, and part of the adobo. Let this come to a boil and then lower the heat. Allow the mixture to simmer.
    • Take the ham hocks out and shred the meat. Once this is done, add it back to the stew mixture.
    • For preparing the meat, take a large bowl, add sausages and adobo to it.
    • Take a skillet and add olive oil. Fry the sausages in it and then add them to the stew. Next, fry beef and pork with the stew.
    • Let the stew simmer for half an hour, remember to stir occasionally. For preparing the sautéed greens, take a large pot and heat oil. Add garlic and cook for 1 minute. Add the greens and wine. Cook for another 10 minutes. Add salt and pepper as per taste.
    • For the Pico de Gallo, in a large bowl mix all the ingredients and season as per taste.
    • For the Farofa, take a skillet, add the bacon and onions. Cook for 5 minutes. Add the manioc flour and let it cook till it becomes toasty and brown. Add eggs, scallion, and season it with salt. Let it cool and then serve.
    • This stew can serve 8 helpings and is best served with rice, sautéed greens, pico de Gallo, and Farofa. Garnish with chopped scallion and orange wedges.
    Batilda Paulista - Brazilian Rum with Lemon juice Ingredients:
    • Egg Whites, 2 tsp.
    • Sugar, 2 tbsp. (fine)
    • Cachaca or Brazilian Rum, 2 oz.
    • Lemon Juice, 1 oz.
    • Ice Cubes, 4
    • Lemon Slice, 1
    Preparation:
    • In a mixing glass, add the egg white and sugar. Stir well till the sugar gets dissolved completely. Add rum, lemon juice, and ice cubes.
    • Shake this mixture well and strain it into a chilled martini glass. Garnish with a slice of lemon.
    These recipes will help you in preparing an authentic and traditional meal for your family.

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