Brazilian Food

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 Brazilian meal with a traditional Brazilian black bean and meat stew with a classic Brazilian beverage.

Feijoada - Brazilian Black Bean and Meat Stew

Ingredients for the beans:

• Dried black beans - 2 pounds.
• Olive oil - ¼ cup.
• Spanish onion, chopped - 1 large.
• Fresh garlic, chopped - ¼ cup.
• Bay leaves - 4.
• Water - 12 cups.
• Ham hocks - 2.

Ingredients for Adobo:

• Ground cumin - ¼ cup.
• Ground coriander - ¼ cup.
• Salt - ¼ cup.
• Cayenne pepper, ground - 2 tablespoons.
• Adobo seasoning - 1 tablespoon.

Ingredients for meat:

• Olive oil - 2 tablespoon.
• Breakfast sausage links - 1 pound.
• Smoked sausage links - 1 pound.
• Chorizo sausage - 1 pound.
• Beef tenderloin, diced - 1 pound.
• Pork tenderloin - 1 pound.

Ingredients for Pico de Gallo:

• Tomatoes, chopped - 4.
• Serrano chilies, chopped - 2.
• Red onion, chopped - 1.
• Fresh cilantro, chopped - 1 bunch.
• Lemon juice, freshly squeezed - 2.
• Lime juice, freshly squeezed - 2.
• Salt - to taste.
• Pepper, freshly ground - to taste.

Ingredients for Sautéed greens:

• Mustard greens, chopped - 2 pounds.
• Olive oil - 2 tablespoons.
• Garlic, chopped - 4 cloves.
• White wine - ¼ cup.
• Salt and pepper - to taste.

Ingredients for Farofa:

• Bacon, chopped - 1 cup.
• Spanish onion, chopped - ½ cup.
• Manioc flour - ½ cup.
• Butter, unsalted - 8 tablespoons.
• Eggs, beaten - 2.
• Scallions, chopped - ¼ cup.
• Salt - to taste.
• Orange, cut in wedges - 1.

Preparation:

• To make the beans, Take a large bowl and to it add the beans and pour water to 2 inches about the beans. Let these beans soak overnight and the drain.
• In a large saucepan, add olive oil and heat on medium heat. to this add the onions till they turn translucent. This should take about 10 minutes.
• While the onions are cooking, make the Adobo. in a small bowl add the cumin, coriander, salt, cayenne and adobo seasoning and mix well.
• Come back to the onions and add the garlic and bay leaves and cook for a minute.
• Next add the beans, water, ham hocks and part of the adobo. Let this come to a boil and then lower the heat and 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.
• Making the meat - take a large bowl and add the sausages and adobo to this.
• Take a skillet and add olive oil, fry the sausages in this and then add them to the stew. Next fry the beef and pork and add to the stew as well.
• Let the stew simmer for half an hour, remember to stir occasionally.vFor the sautéed greens - take a large pot and heat oil, to this add garlic and cook for a minute. Next add the greens and wine. Cook for another 10 minutes and add salt and pepper as per taste.
• For the Pico de Gallo - in a large bowl mix all the ingredients (like a salad) and season as per taste.
• For the Farofa - take a skillet and to this add the bacon and cook next add the onions and cook for 5 minutes. Add the manioc flour and let it cook till it is toasty and brown. Next add the eggs, scallion and season with salt. Let it cool and then serve.
• This stew can serve 8 helpings and is best served with rice, sautéed greens, and pico de Gallo and Farofa and garnish with chopped scallion and orange wedges.

Batilda Paulista - Brazilian Rum with Lemon juice

Ingredients:

• Egg Whites - 2 teaspoons.
• Sugar, fine - 2 tablespoons.
• Cachaca or Brazilian run - 2 ounces.
• Lemon juice - 1 ounce.
• Ice cubes - 4.
• Lemon slice - 1.

Preparation:

• In a mixing glass, add the egg white and sugar. stir well till the sugar is dissolved.Next add the rum, lemon juice and ice cubes.
• Shake this mixture well and strain the mixture into a chilled martini glass and garnish with lemon slice.