Has anyone here tried Brazilian Cooking and is it really spicy? I would like to try it myself, especially the way they barbecue chicken.

Something tells me Isabel could answer this question better than any of us.

Be careful..when you go brazilian there's no turning back,you want it ALL the time ;)

As for spicy it depends,most of our dishes can be done without the it,we're very influenced by other cultures,african,italian,german,portuguese and even japanese so our cuisine is very mixed,you can find elements in it from all over the world.

Barbecue aka churrasco here is off the hook good and very simple to do 'cause sauce isn't the main thing for us,the secret is in how you do the meat.I love chicken but barbecue is not the best way to do it imo

Here's a recipe of true brazilian churrasco(for 4 to 6 ppl) it takes around 1 hour:
2 pounds beef tenderloin
3 teaspoons salt
juice of 2 lemons
1/4 teaspoon pepper
dash of dried hot pepper
1 large chopped onion
1/2 cilantro
Marinate the beef overnight in the juice of 1 lemon, salt and garlic.The next day: barbecue the meat,turning frequently Serve with a sauce made with the remaining lemon,the hot pepper,onion and cilantro.

You may serve it with Banana Farofa(takes 15 minutes):
6 bananas,cut into thick slices
5 tablespoons butter (use real butter,none of that "you wont believe it's not butter"8-P)
1 large onion cut into rings
3 tablespoons dried breadcrumbs
Fry the bananas in the butter until golden brown then remove the bananas from the butter.Fry the onion rings in the same butter.Add the bananas back in,along with the breadcrumbs and brown.Don't let it get too dry.Add more butter if necessary.The crumbs should be coated with butter,but light and loose.Serve hot.

Be careful..when you go brazilian there's no turning back,you want it ALL the time ;)

http://www.inthe00s.com/smile/14/sex.gif


As for spicy it depends,most of our dishes can be done without the it,we're very influenced by other cultures,african,italian,german,portuguese and even japanese so our cuisine is very mixed,you can find elements in it from all over the world.

Barbecue aka churrasco here is off the hook good and very simple to do 'cause sauce isn't the main thing for us,the secret is in how you do the meat.I love chicken but barbecue is not the best way to do it imo

Here's a recipe of true brazilian churrasco(for 4 to 6 ppl) it takes around 1 hour:
2 pounds beef tenderloin
3 teaspoons salt
juice of 2 lemons
1/4 teaspoon pepper
dash of dried hot pepper
1 large chopped onion
1/2 cilantro
Marinate the beef overnight in the juice of 1 lemon, salt and garlic.The next day: barbecue the meat,turning frequently Serve with a sauce made with the remaining lemon,the hot pepper,onion and cilantro.

You may serve it with Banana Farofa(takes 15 minutes):
6 bananas,cut into thick slices
5 tablespoons butter (use real butter,none of that "you wont believe it's not butter"8-P)
1 large onion cut into rings
3 tablespoons dried breadcrumbs
Fry the bananas in the butter until golden brown then remove the bananas from the butter.Fry the onion rings in the same butter.Add the bananas back in,along with the breadcrumbs and brown.Don't let it get too dry.Add more butter if necessary.The crumbs should be coated with butter,but light and loose.Serve hot.






That sounds good. I will have to try it. :)

Mmmmm...Brazilian cooking....

*drooling like Homer SImpson over a Duff beer*

Brazilian food is awesome! I've tried Bolinhos da Chuva, and this really yummy appetizer made of tapioca and cheese. I've tried their barbecued beef, and it tastes very different. Feijoadas are delicious as well.

Brazilian food is awesome! I've tried Bolinhos da Chuva, and this really yummy appetizer made of tapioca and cheese. I've tried their barbecued beef, and it tastes very different. Feijoadas are delicious as well.


Any chance of recipes you would recommend?

Brazilian food is awesome! I've tried Bolinhos da Chuva, and this really yummy appetizer made of tapioca and cheese. I've tried their barbecued beef, and it tastes very different. Feijoadas are delicious as well.


That's really cool! You must be talking about pão de queijo,we eat that all the time here. And Feijoada is like Brazil's national food.
Here's the recipe:

Feijoada (for 8 to 10 ppl)
2 tablespoons canola oil
1 large yellow onion,chopped
4 cloves garlic,crushed
1 red cayenne pepper,chopped
4 cups dried black beans,soaked overnight, drained
1 lb. salt pork,boiled for 5 minutes, cut into 1-inch cubes
2 lbs. Portuguese sausage (linguiça) or Italian sausage
1 lb. smoked Polish sausage, cut into 2-inch lengths
1 lb. smoked lean ham hocks
2 lbs. corned beef, cut into 2-inch cubes
1 lb. pork spareribs, cut small pieces
1/2 teaspoon salt
2 teaspoons ground black pepper
4 bay leaves
1 fresh orange, washed, cut in half
2 quarts water
6 oranges, peeled, sliced
Heat the oil in a large,heavy,deep pot and stir-fry the onion garlic, and cayenne for 2 minutes or until light golden brown.Add the beans, salt pork, Portuguese sausage,smoked Polish sausage, ham hocks, corned beef, pork spareribs, salt, black pepper, bay leaves, halved-orange and water. Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed to ensure that the beans are completely covered while cooking. Serve with sliced oranges and white rice.

That's really cool! You must be talking about pão de queijo,we eat that all the time here. And Feijoada is like Brazil's national food.
Here's the recipe:

Feijoada (for 8 to 10 ppl)
2 tablespoons canola oil
1 large yellow onion,chopped
4 cloves garlic,crushed
1 red cayenne pepper,chopped
4 cups dried black beans,soaked overnight, drained
1 lb. salt pork,boiled for 5 minutes, cut into 1-inch cubes
2 lbs. Portuguese sausage (linguiça) or Italian sausage
1 lb. smoked Polish sausage, cut into 2-inch lengths
1 lb. smoked lean ham hocks
2 lbs. corned beef, cut into 2-inch cubes
1 lb. pork spareribs, cut small pieces
1/2 teaspoon salt
2 teaspoons ground black pepper
4 bay leaves
1 fresh orange, washed, cut in half
2 quarts water
6 oranges, peeled, sliced
Heat the oil in a large,heavy,deep pot and stir-fry the onion garlic, and cayenne for 2 minutes or until light golden brown.Add the beans, salt pork, Portuguese sausage,smoked Polish sausage, ham hocks, corned beef, pork spareribs, salt, black pepper, bay leaves, halved-orange and water. Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed to ensure that the beans are completely covered while cooking. Serve with sliced oranges and white rice.



Yeah, I think it's pão de queijo. Really yummy! I don't have the recipe for the previous stated, but I do for Bolinhos de Chuva. Got it from a site, and I tried it once, and it was really delicious!

3 Eggs  1 teaspoon Baking powder 
3 cups Flour  1/2 cup Milk 
5 tablespoons Sugar  Vegetable oil for frying
1 pinch Salt  Cinnamon sugar 

Instructions for Rain Donuts (bolinho De Chuva)
1. Beat the eggs, add sugar, milk, salt, and mix it well.
2. Then add the flour, and the baking powder last.
3. To fry the dunuts, use a 1/2 tbsp of dough, drop it in a pan with heated oil (enough to cover the whole donut) and fry it for about a minute ( or until it looks golden brown) on medium low heat.
4. Sprinkle with cinnamon sugar

^that's a good one :)

Ok,since it's Christmas time,here's a turkey recipe we eat on Christmas Eve here.

The turkey:
This recipe serves 8 people with plenty of leftovers.You will need to marinate it for at least 24 hours before you start preparing it for roasting.For the marinade you will need.
1 bottle of champagne
2 large onions, sliced
6 garlic cloves, minced
1 Tbsp of Worcestershire sauce
1 tsp of a good quality mustard
1/2 cup of vinegar
1 cup of a good quality olive oil
2 large bay leaves
juice of one lime
2 cups of water
1/2 cup of chopped scallions
1/2 cup of chopped parsley
salt and black pepper to taste
8-10 strips of bacon to decorate turkey for roasting
Rub the turkey inside and out with a paste made with the sal,garlic,mustard,pepper and Worcestershire sauce.Place the turkey in a non-reactive pan or very large pyrex,and add olive oil,vinegar,lime juice,champagne and water.Add bay leaves,sliced onions,scallions and parsley. Cover loosely with a large piece of plastic and leave in refrigerator for 24 hours,periodically dousing turkey with the liquid.

The dressing:
Besides the giblets and farinha de mandioca, you will need:
1 can of peaches in light syrup
4 hard-boiled eggs, chopped
1/2 lb of pitted prunes, chopped into small pieces
1/4 lb of seedless raisins
1 large onion, chopped
1 Tbsp of chopped scallions
1 Tbsp of chopped parsley
salt and pepper to taste
4 Tbsp of butter
Cook the giblets well in water,with salt,black pepper and a bay leave.Remove from liquid.Chop into small pieces and reserve. Remove peaches from liquid and drain well for a few minutes.Chop into small pieces.
In a large frying pan or saucepan,saute onions in butter until golden brown,add chopped giblets and raisins,stir well,add peaches and prunes.Add farinha de mandioca, enough to form a wet farofa.Add salt and pepper,chopped eggs, callions and parsley. Remove from heat and reserve.

Preparing the turkey
Remove turkey from marinade and rub it well inside and out with butter or tub margarine,fill with dressing and close opening well.Reserve marinade for basting.Reserve leftover dressing.Place turkey on roasting pan.Crisscross bacon strips on top of breast for decoration.Pour some of the marinade over the turkey.Cover turkey with aluminum foil and roast it at 325°F basting it at regular intervals with the remaining marinade.Turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 185°F.About 20 minutes before it's ready,remove foil and let it become a golden color.

It's ready...now you need to garnish it!
For the garnish:
1 can of peaches, halved, in light syrup, well drained
1/2 lb of pitted prunes
Serve white meats surrounded by peaches and prunes and dark meats on a separate tray with the dressing.Serve with white rice.

^that's a good one :)

Ok,since it's Christmas time,here's a turkey recipe we eat on Christmas Eve here.

The turkey:
This recipe serves 8 people with plenty of leftovers.You will need to marinate it for at least 24 hours before you start preparing it for roasting.For the marinade you will need.
1 bottle of champagne
2 large onions, sliced
6 garlic cloves, minced
1 Tbsp of Worcestershire sauce
1 tsp of a good quality mustard
1/2 cup of vinegar
1 cup of a good quality olive oil
2 large bay leaves
juice of one lime
2 cups of water
1/2 cup of chopped scallions
1/2 cup of chopped parsley
salt and black pepper to taste
8-10 strips of bacon to decorate turkey for roasting
Rub the turkey inside and out with a paste made with the sal,garlic,mustard,pepper and Worcestershire sauce.Place the turkey in a non-reactive pan or very large pyrex,and add olive oil,vinegar,lime juice,champagne and water.Add bay leaves,sliced onions,scallions and parsley. Cover loosely with a large piece of plastic and leave in refrigerator for 24 hours,periodically dousing turkey with the liquid.

The dressing:
Besides the giblets and farinha de mandioca, you will need:
1 can of peaches in light syrup
4 hard-boiled eggs, chopped
1/2 lb of pitted prunes, chopped into small pieces
1/4 lb of seedless raisins
1 large onion, chopped
1 Tbsp of chopped scallions
1 Tbsp of chopped parsley
salt and pepper to taste
4 Tbsp of butter
Cook the giblets well in water,with salt,black pepper and a bay leave.Remove from liquid.Chop into small pieces and reserve. Remove peaches from liquid and drain well for a few minutes.Chop into small pieces.
In a large frying pan or saucepan,saute onions in butter until golden brown,add chopped giblets and raisins,stir well,add peaches and prunes.Add farinha de mandioca, enough to form a wet farofa.Add salt and pepper,chopped eggs, callions and parsley. Remove from heat and reserve.

Preparing the turkey
Remove turkey from marinade and rub it well inside and out with butter or tub margarine,fill with dressing and close opening well.Reserve marinade for basting.Reserve leftover dressing.Place turkey on roasting pan.Crisscross bacon strips on top of breast for decoration.Pour some of the marinade over the turkey.Cover turkey with aluminum foil and roast it at 325°F basting it at regular intervals with the remaining marinade.Turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 185°F.About 20 minutes before it's ready,remove foil and let it become a golden color.

It's ready...now you need to garnish it!
For the garnish:
1 can of peaches, halved, in light syrup, well drained
1/2 lb of pitted prunes
Serve white meats surrounded by peaches and prunes and dark meats on a separate tray with the dressing.Serve with white rice.




What time on Christmas Eve should we be at your place?  :D ;D ;D



Cat

What time on Christmas Eve should we be at your place?  :D ;D ;D



Cat


Come around 9pm,k? That way you and Carlos can spend all day at the beach and be really famished by then,i like people who really eat :)

Come around 9pm,k? That way you and Carlos can spend all day at the beach and be really famished by then,i like people who really eat :)


You should include me in the Guest List, as I'm known to be quite the "trencher".
Being an epicurean, I really enjoy fine food and drink.  ;D

You should include me in the Guest List, as I'm known to be quite the "trencher".
Being an epicurean, I really enjoy fine food and drink.  ;D


Ok, but if you bring your wife maybe is better to let her know that my house is full of hot women already,i wouldn't want her to feel bad because no one was hitting on her,alright?


And now something to drink...

Caipirinha of Tangerine
1/2 very sweet tangerine
2 ounces of cachaça
Sugar to taste
Ice cubes

Peel the tangerine and put it in the glass. Sprinkle with the sugar and crush the pieces with a pestle.Add the cachaça and stir to mix.Add the ice and stir again.
If you can't find cachaça where you live,use a good vodka.The drink will then be called caipiroshka.No vodka? Use white rum and you will have a caipiríssima. But it won't taste the same :P

Caipirinha of Tangerine
1/2 very sweet tangerine
2 ounces of cachaça
Sugar to taste
Ice cubes

Peel the tangerine and put it in the glass. Sprinkle with the sugar and crush the pieces with a pestle.Add the cachaça and stir to mix.Add the ice and stir again.
If you can't find cachaça where you live,use a good vodka.The drink will then be called caipiroshka.No vodka? Use white rum and you will have a caipiríssima. But it won't taste the same :P

I have heard of "caipiroshka".

I LOVE tangerine-based things, almost as much as the taste of Mandarin oranges.
Therefore, this drink would be right in my line.

http://sp1.mm-a4.yimg.com/image/2967188879

Tchim-tchim! Saude!

Come around 9pm,k? That way you and Carlos can spend all day at the beach and be really famished by then,i like people who really eat :)



Don't have to worry about that. I can really pack it away-in fact, I eat more than Carlos.  ;D ;D ;D



Cat