Brazil Recipes by Type

[catlist id=73]

Brazil: Bananas With Rum

1 cup sugar
1/2 cup fresh lemon juice
1 tablespoon butter
2 tablespoons white rum
6 medium underripe bananas

Preheat oven to 400F. In a saucepan, mix the sugar, lemon juice, butter and rum together and simmer for 10 minutes. Peel the bananas and slice them in half, lengthwise. Place them cut side down, in a buttered baking dish and pour the hot syrup over them. Bake for 30 minutes, turning once. Let cool.

Brazilian rice

2 cups long grain rice
3 tablespoons oil
1 onion, peeled and sliced
1 tomato, peeled and chopped
1 1/2 teaspoons salt

Heat the oil in a medium sized skillet. Add the rice and onion
and cook, stirring over very low heat until the rice makes a swishing sound — about 20 minutes. Stir in the toator and salt. Add two cups boiling wter. Bring the rice to a boil, lower heat, cover and cook for 25 minutes.

Brazil: Roasted Pork Loin

1 4 1/2 to 5 lb loin of pork (10 chops)
2 teaspoons salt
freshly ground pepper
1 cup orange juice
1/2 cup light brown sugar
1 tablespoon ginger
1/4 teaspoon cloves

Preheat oven to 325F. Place pork, fat side up, in a roasting pan.
Insert thermometer, do not let it touch bone. Rub in the s&p.
Roast for 35 minutes to the pound, or until it reaches 170F. In
a small saucepan, mix the oj, sugar, ginger & cloves. Simmer for 30 minutes. Brush this glaze at least twice over the pork while it is roasting.

Brazil: Feijoada

4 1/4 lbs black beans
1 1/4 lbs dried beef
1 lb salt cured pork
1 lb bacon
1 lb smoked sausage
6 pieces dried sausage
1 piece smoked beef tongue
2 pigs ears
2 pigs tail (or equal amount of ox tail)
2 pigs trotters
1 large chopped onion
1 medium chopped onlion
1 tablespoon olive oil
6 cloves garlic
3 bay leaves
hot peppers
rice, manioc, couscous or fried, shredded kale

Place beans and salted meats in separate bowls. Cover each with water. Keep covered with water for 24 hours; but change water every 6 hours. Put all of the ingredients into a very large cooking pan and cover with water. Add ½ orange, 3 bay leaves, 1 medium chopped onion and pepper. Cook everything over a low heat and gradually withdraw the meats as they are cooked to prevent them from becoming too soft. In a separate pan heat a tablespoon of soybean oil and fry the 6 cloves of garlic and the large chopped onion. Pour into the beans and mix well. Temporarily remove a cup of the beans and crush with a wooden spoon to thicken the sauce. Serve with white rice, manioc or fried, shredded kale along with hot peppers.

Brazilian Black beans

4 cups black beans
1/2 lb piece beef chunk
1/2 lb salt pork, sliced
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
salt & freshly ground pepper

Wash beans, cover with water and soak overnight. The next day
drain and transfer to a large, heavy kettle. Add enough cold water to come about 2 inches above the beans. Bring to a boil, add the beef, salt pork. Lower the heat and simmer uncovered for three hours, stirring occasionally. Cool and discard the meats. Heat the olive oil in a skillet, add the onion and the garlic and cook until the onion is tender. Stir into beans. Cover and refrigerate overnight. To serve, heat for an hour, stirring occasionally. Adjust seasonings.

Brazilian Black Bean Stew

2 lb. dried black beans
1/2 lb beef jerky (optional)
1/2 lb salt pork
1/2 lb link sausage
1 lg pork ribs (fresh or cured)
1 lg clove garlic, minced
2 tbsp. onion
1 bay leaf (optional)
1 1/2 tbsp. olive oil

Cook beans in water to cover approximately 1 hour with the salt
pork. During the last hour of cooking add the ribs and sausage.
About this time, saut the onion and garlic in the olive oil and
add to the beans. Cook until beans and meat are tender and done.
Your should allow about 3 hours from start to finish. Serve with
white rice. For a traditional Brazilian meal, serve with kale
which has been shredded and sauted in olive oil and browned minced garlic, a hot sauce of your own choosing, sliced oranges and ground manioc flour which has been heated with butter.

Brazil: Xin Xin

2 Pounds Chicken — Cubed
1 Teaspoon Salt
2 Cups Chicken Broth
1 Cup Dried Ground Shrimp
1 Tablespoon Dende Oil
1/4 Cup Parsley — Chopped
1 Teaspoon Coriander — Ground
1 Medium Onion — Chopped
1 Medium Jalapeno — Chopped
Directions Combine chicken, salt, water, shrimp, oil, parsley, coriander, onion and jalapeno. Replace broth if it evaporates. Simmer for 30 minutes. Allow most of the water to evaporate after the 30 minutes. Serve over rice.

Serves 4

Brazil: Vegetables With A Spicy Avocado Sauce (Brazil)

1 Tablespoon Butter
1 1/2 Teaspoons Ketchup
1 Tablespoon Warm Water
1 Tablespoon Worcestershire Sauce
1 Tablespoon White Vinegar
1/4 Teaspoon Salt
1/2 Teaspoon Dry Mustard
5 Whole Cloves — crushed
1 Tablespoon Sugar
3 Drops Tabasco Sauce
2 Medium Malagueta Chiles — or piquins, chopped
2 Large Avocado — peeled and pitted
Carrot Sticks
Celery Stalks
Jicama Sticks
Directions combine all ingredients except vegetable sticks in food processor and puree. add more water if necessary. chill for at least 30 minutes. serve with vegetable sticks as dippers.

Serves 8

Brazil: Steaks – Portuguese Style

4 Medium Sirloin Steak
4 Cloves Garlic — Chopped
1/4 Cup Olive Oil
1 Can Tomatoes — Chopped
1 Medium Onion — Chopped
1 Medium Bell Pepper — Chopped
6 Large New Potatoes — Boiled And Sliced
Olives — For Garnish
Bread Or Toast
Directions Season steaks with garlic and salt. Let stand 10 minutes. Heat oil, add tomatoes, onion and green pepper. Saute for 10 minutes. Add steaks and brown deeply on both sides. Cover the skillet and cook over low heat for 15 minutes. Add potatoes and olives and heat through. Serve with bread or toast to pick up the sauce.

Serves 4