Brazilian recipe 1

[paola]

Cjm had asked me to post some of my favorite brazilian recipes. So here it goes. The most famous brazilian recipes aren´t what we call light. So, I´ll try to find some more to post here, that are lighter....
paola

Brigadeiro

It’s a candy that we eat in birthday parties. All kids love it

1 can of condensed milk (395 grams)
3 tablespoon of powder chocolate
1 tablespoon of butter or margarine
1 cup of granulated chocolate (to decorate)
butter to use on your hands (it’s easier to make the small balls)

In a pan put the condensed milk, powder chocolate and butter. Stir well and use low heat, Stir all the time until you can see the bottom of the pan, usually 10 minutes. Remove the mixture from heat and place in a plate coated with butter. Let it cool completed. Make small ball and roll the ball on the granulated chocolate.
40 candies

Beijinho

1 can condensed milk (395 grams)
1 tablespoon butter (margarine)
4 tablespoon coconut flake
Coconut flake to decorate
butter to use on your hands

In a pan put condensed milk and butter, stir well and use low heat, stir all the time until you can see the bottom of the pan. Remove the mixture from heat and add coconut. Mix well. Place the mixture in a plate coated with butter. Let it cool completely. Make small balls and roll the ball on the coconut flake.
40 candies


Pudim de Leite Moça (Flan)

Caramel:
1 cup of powdered sugar
½ cup water boiled

Flan:
1 can condensed milk (395 grams)
2 cans of milk
3 whole eggs

Caramel: Put the sugar in a pan, low heat. Let it all melt and be golden brown. Add ½ cup of water and let it dissolve well. Place the caramel in a flan pan and reserve it.

Flan: In a blender mix the condensed milk, milk and eggs. Blend well. Put the mixture into de flan pan. Cover it with foil and bake in Maria bath for 1hour and 30 minutes.
Bake 350o F.
Let in cool in the refrigerator before serving.
10 slices.
Maria bath is when you have a baking pan with water and place the flan pan on it.

Stroganoff

1 kilogram of beef chopped
4 tablespoons of butter
2 medium onions sliced
salt to taste
200 grams of canned mushrooms
3 tomatoes sliced
3 tablespoon of tomato paste
2 tablespoon of ketchup
1 can (290 grams) of heavy cream


Melt 3 tablespoon of butter in a pan, add the beef in high heat. Remove the beef. Add 1 tablespoon of butter and melt, add the onion. Add the beef, salt, pepper(if you like), mushrooms, mix well. Add tomatoes, tomato paste, and ketchup. Reduce heat to low heat and let it cook for 5 minutes. Add cream and remove it from the heat.
We eat with rice, fries and a big salad.

[cjm]

Paola - thanks for the posting!!!

I love Flan and Stroganoff - anxious to try these.

[BarbaraL]

Wow . . . they look great, thanks for posting. But what are "powder chocolate" and "granulated chocolate"? Is powder chocolate the same as cocoa powder, like Hershey's or Droste's? Could granulated chocolate be grated chocolate? You can tell I don't make much candy!

[paola]

Barbara,

Yes, it´s like cocoa powder and yes you can use grated chocolate.

paola

[Gail]

Paola,

Thanks so much--or should I say muitas obrigadas? (excuse my bad high school Portugese) http://www.cookinglight.com/bbs/smile.gif for the recipes. Got a pet recipe for feijoada you'd like to share?

[mandarin2j]

Paola-

Is there a Brazilian recipe for picadillo?

-Amanda

[paola]

Gail,

De nada.
I hope you had a good time learning portuguese. Specially all those adorable irregular verbs (argh!)
I´m tryong to find my mom´s recipe for feijoada. This is one of the few brazilian "traditional" food that I can´t cook.
But share with us any that you have.
Paola

[paola]

Amanda,

What´s picadillo? It´s something with chopped meat, tomatoes and other ingredients?

Paola

[Gail]

Paola,

Gee, I wish I had some Brazilian recipes (and some of your great music!) but I don't. I just remember my Portuguese teacher speaking of feijoada, and since I'm a great fan of just about any kind of international cuisine, I would be delighted to have a truly authentic recipe. Where in Brazil are you?

PS, just as long as I'm here, picadillo is basically a meat hash with onions, garlic, tomatoes, peppers etc. often used as stuffing for things such as empanadas or eaten alone. Our Cuban version has green olives and raisins.

Keep that Brazilian food coming! Light is nice, but I for what am happy to have the unlightened ones, too! http://www.cookinglight.com/bbs/smile.gif

[mandarin2j]

Paola:

Gail has the definition right for picadillo, as far as I know. I've made the Cuban version, but I've heard that almost every country in S. America has its own twist to this very simple dish. Maybe it's called something else in Portuguese?

-Amanda

[paola]

Feijoada recipe

I found this recipe, it´s from a brazilian restaurant in São Paulo. I read it to my mom and she said it´s perfect. Since it´s already in english, it would be easier for you.
Paola
FEIJOADA'S RECIPE (for six)


INGREDIENTS:
200 g. of smoked or salted pork chops
200 g. of salted pork foot
100 g. of salted pork tail
100 g. of salted pork ear
150 g. of smoked or salted pork tenderloin
100 g. of thick pork sausage
100 g. of Portuguese sausage
100 g. of smoked cow tongue
50 g. of bacon

900 g. of black beans
200 g. of chopped onions (beans seasoning)
100 g. of chopped garlic (beans seasoning)
06 bay leaves (beans seasoning)
02 oranges (well washed but not peeled)

PREPARATION:

Clean the salted meats, remove any hairs left on the pork skin and all fat and nerve excess. Soak for 24 hours and change the water at least, four times.
Boil the entire salted meats, for aproximately 20 minutes in high heat, then discard the water which contains all the fat excess.
Finally, boil the salted meats, the beans, the bay leaves and the half cut oranges, as follow:
Boil the pork jerked beef with the pork foot and ear, then add and cook the tongue, the tail and the pork chops for aditionally 30 minutes. Add the tender loin, the sausage, the thick pork sausage and the bacon. During the boiling, take out all the fat excess which emerges.
In a frying pan with two cups of pre-heated oil, fry the onion and garlic until they are brown.Add the onions, garlic and oil to the meat and cook them together again. Remove the half cut oranges from the meat pan (which have helped to remove the fat excess).
After cooking for two hours, test the meat with a fork and remove the soft pieces, setting them aside. When all the meats and the beans are ready, cut the meats in small pieces and mix them together. Cook up to 10 to 15 minutes on median heat.
Serve with white rice, collard greens on a sauce of sautéed oil and garlic and with a delicious manioc "farofa" (dish made of golden-fried manioc meal, garnished with eggs, chopped meat, onions and olives).

[Gail]

Paola,

You must really think I'm an ingrate, asking for a recipe, then never responding. Guess I must've been away the day you posted, and someone was just kind enough to alert me that the recipe was there, waiting for me.

Thanks so much!

[Gail]

Originally posted by mandarin2j:
Paola-

Is there a Brazilian recipe for picadillo?

-Amanda

Look what I just stumbled across. Wish Paola could tell us how authentic it may be...





PICADINHO
c.1997, M.S. Milliken & S. Feniger, all rights reserved
3 slices bacon, cut into 1/4 inch dice
1 large white onion, coarsely chopped
2 pounds strip or rump steak, cut into 1/2 inch cubes
3 large ripe tomatoes, peeled, seeded, and coarsely chopped
3 preserved malagueta peppers, minced (see Note)
1 teaspoon of the liquid from the bottle of malagueta peppers
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup water
6 green onions, dark green parts only, sliced, for garnish

Heat a medium cast-iron and enamel casserole, or other heavy oven safe pan over medium high heat. Cook the bacon until crisp, then add the onion. Stir frequently for about 5 minutes, or until golden, taking care not to let it burn. With a slotted spoon, transfer the mixture to a bowl. Let the fat in the pan get very hot, and add the meat. Brown the meat, turning so that each piece is evenly golden.

Add the tomatoes and peppers and cook, stirring frequently, for 2 minutes more. Add the malagueta liquid, salt, black pepper, water, and bacon onion mixture, and stir to mix. Reduce the heat to low. Simmer for about 5 minutes, or until the sauce is thickened and the meat is done to your liking. Do not overcook or the meat will become tough. Spoon the stew into large, heated bowls and scatter green onions over the top.

Note: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. Extremely hot peppers are pickled in a 2 to 1 oil to grain alcohol ratio and allowed to rest for 1 month before using. They are available in some Latin American markets.

Yield: 6 Servings

(From: Food TV, web site)