Brazilian/Dutch Fest

Although we weren't able to have our little gathering outside, I hope everyone enjoyed the indoor activities - mainly the eating part! Sorry for those of you who couldn't attend and weren't able to experience the all natural nap inducing food.

As for drinks... Well, we finished 1 and 1/2 bottles of cachaca, which I have to say is quite impressive given that (a) we started our dinner club quite early and (b) most people were already hungover from the night before. Great job everyone!

Alright, now the recipes...
(Btw, the recipes needed to be adjusted since most of the ingredients I buy are from Brazilian stores around Somerville. Some of these ingredients cannot be found at regular grocery stores).

* Warning - this is a super long blog with little treats in between. The highlight being a naked Brazilian dancer (no, it is not Ana!).

Caipirinha

Ingredients
1/2 lime, quartered
1 teaspoon white sugar
2 1/2 fluid ounces cachaca
1 cup ice cubes

Directions
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.

Salgadinhos - Coxinha

Dough
2 cups chicken stock
2 1/8 cups all-purpose flour
2 Tbsp powdered milk
2 Tbsp butter (room temperature)
1 tsp salt

1. Process all ingredients in a blender until smooth.
2. Cook in a heavy pan, over medium heat, stirring constantly until the dough forms a ball that pulls away from the sides of the pan (make sure there are not wet spots in the dough).
3. Let it cool and use to mold the coxinhas.

Filling
1 Tbsp vegetable oil
1 Tbsp grated onion
1 small garlic clove, minced
1/2 tsp colorau or anatto powder
2 boneless chicken breast halves
1 Tbsp finely chopped parsley
1 Tbsp finely chopped scallion
salt and freshly ground black pepper to taste

1. Cook chicken in about 3 cups water. Reserve 2 cups of the cooking liquid to prepare the dough.
2. Finely shred chicken.
3. Heat oil in a saucepan, add onion, then garlic and then colorau. Fry until golden brown.
4. Add shredded chicken and about 3 Tbsp cooking liquid - the chicken should be moist, but not runny.
5. Turn off the heat and add chopped herbs. Season to taste with salt and pepper.

Molding and frying
1 egg white
1 cup plain panko, finely ground, or fine breadcrumbs
2-3 cups vegetable oil, for frying

1. Take a portion of dough about the size of a golf ball and roll it out manually or with a rolling pin into a disk about 1/4 in. thick.
2. Place a teaspoonful of filling at the center - be careful not to let the filling touch the edges of the dough. Carefully mold the dough around the filling forming a bundle.
3. Twist the excess dough on top and remove it to obtain a drop shape.
4. Smooth the surface, if necessary, to correct any imperfections. Make sure the filling is well sealed into the dough.
5. Wet your hand in the egg white and spread a thin layer on the coxinha surface and dip in breadcrumbs.
6. Fry in hot oil until golden brown. Let drain on paper towels.

*Note: For all the other salgadinhos use the same dough recipe but change the filling for instance to cheese, corn and cheese etc.

Shrimp Bobo

Ingredients
4 lbs medium size shrimp
1 1/2 lb yuca root
2 onion; 1x cut in circles, 1x grated
3 cloves garlic, chopped
1 cup olive oil
8 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)
1 cup cilantro, chopped
2 cups coconut milk
1 Tbsp palm oil
4 red bell peppers, chopped
2 bay leaves
juice from 2 limes
salt and pepper

Directions
Peel and cut the yuca and put in a pan with cold water, bay leaves, 'circle' onion and salt. Cook until tender, drain and reserve both the cooked yuca and the liquid. Discard any yuca fiber. Using a fork mash the yuca while still hot, using some of the liquid and 1 cup of the coconut milk to help in the process. You may want to use a blender or food processor.

Peel and devein the shrimp, season with salt, pepper and lime juice. Marinate for at least 15 minutes up to 24 hours. Sauté the grated onion and garlic in the olive oil until golden. Add the pepper, 1/2 of the chopped cilantro and the tomatoes, stirring well. Add the shrimp and the pureed yuca. Check the amount of liquid and add more yuca broth to thin the mixture, if necessary. Add the rest of the coconut milk, the remaining cilantro and the palm oil. Check for salt and pepper. Serve over (Brazilian) white rice.

Fish Muqueca

Ingredients
1 1/2 to 2 lbs of fillets of firm white fish such as halibut or cod,cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Salt
Freshly ground black pepper
Olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 Tbsp paprika (Hungarian sweet)
Pinch red pepper flakes
1 large bunch of cilantro, chopped with some set aside for garnish
1 14-ounce can coconut milk

Directions

1) Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the dish.

2) In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

3) Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.

4) Bring mixture to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the mixture to the desired seasoning for your taste.
Garnish with cilantro. Serve with rice or with crusty bread.




Because this blog is getting too long, you deserve a little break... Check out the carnaval lady from the major Brazilian TV station. Be aware, she is completely naked (only wearing paint). Yep, we show naked people on TV and you don't even have to pay extra for that.

Now, back to the menu...

Feijoada and Side Dishes

Feijoada

Ingredients
1 pound (450 grams) dry black beans
4 Tbsp olive oil
1 pound (450 grams) pork shoulder, cut into chunks
2 large onions, sliced
1 head of garlic, peeled and chopped
1 pound (450 grams) carne seca or corned beef, cut into chunks
1/2 pound (225 grams) fresh sausages, such as chorizo or Italian sausage
1 pound (450 grams) smoked sausage, such as linguica or kielbasa
1 smoked ham hock or shank
3-4 bay leaves
Water
Salt

Directions

1) Soak beans in water overnight. If using dried/cured meat (such as carne seca), soak meat in water overnight as well. Change the water a few times (2/3 times) to get rid of excess salt.

2) Cook black beans with just water until they are partly soft.

3) Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

4) Add back the pork shoulder, and the other meats to the black beans. Add the bay leaves, cover and bring to a simmer. Cook gently for 2/3 hours or until the meat is tender.


White Rice

Ingredients
2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water

Directions

Place the rice in a colander and rinse thoroughly with cold water; set aside.
Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.


Green Collards

Ingredients
1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise
3 garlic cloves
1 tablespoon olive oil

Directions
Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.


Bacon Farofa

Ingredients
1/2 cup sliced bacon
2 Tbs chopped onions
2 cups yuca flour
Salt and Pepper
1 Tbs butter (optional)

Directions
Fry the bacon until crisp. Without removing the fat from the bacon, add the chopped onions until it's soft. Turn down the heat to low and slowly add the yuca flour, mixing well. Once the flour is well mixed with the bacon and the fat, add salt and pepper to taste. If the mixture looks too dry, you may add some buter.



We are almost at the end of this blog... Just hang in there!

Brigadeiros

Ingredients
3 Tbs unsweetened cocoa
1 Tbs butter
1 (14 ounce) can sweetened condensed milk
Chocolate Sprinkles

Directions
In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and roll them into the chocolate sprinkles. Use lots of butter on your hands when rolling the balls.



I hope you enjoyed our dinner party as much as we enjoyed cooking for you...