It sounded like fun, and anyway since we did it one time four years ago, it's a tradition! Plus, Brazil has some really awesome recipes I couldn't wait to try.
We all really enjoyed doing this. It will be our new tradition. The kids already said they want to do it for the Winter Olympics, too!
We actually did this twice, for the opening ceremonies and again for the closing. I didn't take any pictures the first time. Most of the dishes were different for the second time, but I repeated some of the sides. Every single recipe was judged a keeper by adults young and old. Enjoy!!
"Espetinbo de Palmito" (Palm Heart Bacon Bites)
Cut hearts of palm in half crosswise. Wrap with bacon and secure with toothpick. Bake at 375 for about 20 minutes. Serve on a bed of pesto or chimichurri sauce.
The palm was velvety and the bacon was crisp. I will make these again!
"Couve a Mineira" (Brazilian Greens)
The recipe called for collards. We used kale, which was listed as an acceptable alternative.
2 pounds fresh greens, stems removed - cut into thin ribbons
Heat 2 T olive oil, add 9 cloves minced garlic (yes, 9!) and stir until golden. Add the greens and cook, tossing with tongs, until just tender with a little bit of crunch. Salt to taste.
Suffice to say, we had no leftovers.
"Arroz Branco Soltinho" (Brazilian white rice)
This was a different method I had never seen. We all really loved how it turned out. We don't eat a lot of rice, but I definitely need to remember it for next time.
1 cup white rice, 3 cloves garlic minced, 1.5 Tbsp olive oil, 1/2 tsp salt, 2 cups HOT water
Rinse the rice thoroughly in a colander until the water runs clear. Set aside.
Heat the oil in a saucepan over medium heat. Add the garlic and cook until golden brown.Add rice and salt, and cook until the rice begins to brown. Pour HOT water over rice mixture and stir. Reduce heat to low, cover the saucepan, and simmer for about 20 minutes.
"Caipirinha" (Lime Cocktail)
Note: The recipe said Cachaca, a Brazilian sugar cane liquor, isn't available in the US. We used vodka, which was given as a marginally acceptable substitute.
1/2 lime, quartered, 1 teaspoon white sugar
2 1/2 fluid ounces cachaca (we used vodka)
1 cup ice cubes
In a large rocks glass, squeeze and drop in 2 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.
This was an incredibly flavorful and refreshing drink!
Below is the second dinner. Beef, rice, okra/tomato salad and greens. YUM!
Pao de queijo (Cheesy breads)
1 egg, 1/4 cup oil, 2/3 cup whole milk, 1/4 tsp salt, 1-1/2 cups tapioca flour, 3/4 cup grated cheddar cheese
Grease a 12 count muffin tin. Preheat oven to 375.
Blend egg, oil, milk and salt in a food processor for about 5 seconds.
Add flour and blend for 10 seconds on low.
Add cheese and blend for 5 more seconds, or more as needed.
Fill each muffin cup with 2 Tbsp batter.
Bake for 25 minutes. Cool slightly before removing from the pan. Serve immediately - no not keep well.
Banana Frita (fried bananas)
2 Tbsp sugar, 1/2 Tbsp cinnamon, 4 bananas, peeled, 2 Tbsp butter
Mix sugar and cinnamon, set aside.
Cut each banana into fourths
Melt butter in a large frying pan. Add bananas, cut side down, cook for 2-3 minutes, sprinkle on sugar mixture and flip the bananas to cook for another 2-3 minutes. Sprinkle with more sugar. Serve hot.
Pollo con leche de coco (Chicken with coconut milk)
1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp cayenne pepper (or to taste)
8 skinless, boneless chicken thighs
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley
In a medium bowl, mix the spices. In the same bowl, season the chicken with salt and pepper, and rub with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Add chicken back into the pan and stir. Sprinkle with parsley before serving.
Salada de Quiabo con Tomate (Okra and tomato salad)
3 cups fresh okra, small to medium size
4 cups water
1-1/2 tsp salt
2 Tbsp vinegar
3 tomatoes
2 tsp salt
1/2 tsp sugar
freshly ground black pepper to taste
2 Tbsp balsamic vinegar
3 Tbsp olive oil
1/4 toasted sesame seeds
Wash okra. bring water to a boil with 1-1/2 tsp salt and 2 Tbsp vinegar. Blanch okra for 3 monutes, strain and immerse in a bowl of ice water. Strain and set aside.
Cut the tomatoes into strips the size of the okra, remove seeds. Sprinkle with 2 tsp salt. drain in a strainer for 15 minutes. Rinse and pat dry.
Mix the remaining salt, sugar, and pepper with balsamic vinegar and olive oil.
Toss the vegetables with the dressing. Sprinkle with sesame seeds.
Brigadeiros (fudge balls)
1 can sweetened condensed milk
1/4 cup cocoa powder
2 Tbsp butter, softened
1 Tbsp vanilla extract
chocolate sprinkles
Whisk together milk and cocoa powder until smooth. Stir in butter. Cook in a medium non-stick saucepan over medium heat, stirring constantly, for about 5-8 minutes until very thick.
Remove from heat and stir in vanilla, and spread onto a greased plate. Cool to room temp.
Roll into small balls with greased hands. Roll in sprinkles.
Beijinhos de coco (Coconut kisses)
1 can sweetened condensed milk
1 cup unsweetened coconut flakes
1 Tbsp butter, softened
1 Tbsp vanilla
More coconut for dredging, if desired
Mix milk, coconut and butter together. Cook in a medium saucepan over medium heat for about 7 minutes, stirring constantly. Remove from heat and stir in vanilla. Spread onto a greased plate.
Let cool to room temp. Form into balls with greased hands. Roll in coconut if desired.
Limonada (Brazilian Lemonade)
2 limes, 1/2 cup sugar, 3 Tbsp sweetened condensed milk, 3 cups water, ice
Wash limes thoroughly. Cut off stem ends. Slice into 8 pieces. Place everything in a blender together, peels and all. Pulse 5 times (a few more if needed). Strain into glasses.
