Brazilian Shrimp Torte

 

 

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Torta de Camarao

 

This is a very popular dish in Brazil, it can be served as a main dish, side dish, party food.

This dish is also known as “Empadao de Camarao” and it is found in every bistro, served in big slices or in mini sizes,as finger food or appetizers .

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup ( 2 sticks) cold butter cut into cubes
  • 8 tablespoons ice water
  • shredded fresh parmesan cheese
  • 1 egg yolk beaten
  • 2 table spoons of olive oil
  • salt and pepper
  • 1 pound of cooked shrimp
  • 1/2 lime or Lemmon
  • 1 red pepper chopped
  • 1/4 of an onion finely chopped
  • 2 Roma tomatoes finely chopped
  • 2 garlic cloves finely chopped
  • 1 cup thinly sliced hearts of palms ( optional but highly recommended)
  • 1/2 cup sliced pitted kalamata olives ( optional)
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup chopped fresh parsley
  • 1 table-spoon flour

Directions:

  1. Add 1 and 1/2 cups of flour and salt to a food processor or to a medium bowl. Pulse or stir until combined. Add butter and process or use a fork to mix. Add remaining flour and mix until dough is crumbly. Add cold water and process or use hands to shape dough into a ball. If dough falls apart add another table-spoon or two of cold water and work the dough until  forms a ball.
  2. Remove dough from food processor or bowl, place it on a clean surface and divide dough in two halves. Wrap each half with plastic wrap and refrigerate for 1 hour.
  3. Meanwhile, in a large pan over medium heat, saute onions, garlic, tomatoes and red pepper in olive oil,  cook until soft. Add shrimp, squeeze lime juice, add salt and pepper to taste and red pepper flakes. Then add hearts of palms, olives, fresh parsley and flour. Remove from heat and set aside.
  4. Pre heat oven to  350 F.
  5. Remove one half of dough from refrigerator and place it on a lightly floured surface. Open dough with a rolling-pin and place it on a round pie dish. Prick dough with a fork and place it in oven for 15 min.
  6. Remove from oven, place but leave oven on. Pour shrimp filling inside pie crust, set aside.
  7. Remove other half of dough from refrigerator and open with a rolling-pin on a lightly floured surface. Place dough on top of filling. Press the sides to close the edges. Brush the top with the beaten egg yolk and sprinkle parmesan cheese. Make a cut like a cross in the middle with a knife. Place it on top of a cookie sheet and in the oven and bake for 35 min or until top is golden brown. Let it stand for 5 minutes before serving.

Enjoy!

 

 

 

“Caipirinha” a Brazilian National Cocktail

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“Caipirinha” is an unique Brazilian cocktail made with limes, sugar and distilled sugar cane known by several different names being “Cachaça” the most popular but it is also known as ‘Pinga”, “Aguardente” and “Caninha”.  It is basically fermented sugar cane juice and it can be very strong by itself, many people will drizzle honey, others will have a pure shot before a meal, it is known to open up an appetite.

Cachaça may not be easy to find at liquor stores in the US but Caipirinha is becoming popular at bars around the nation and Cachaça can be order on line and it  may be substituted for Rum or Vodka. When using Rum this cocktail is known as “Caipirissima” and if using Vodka it’s “Caipirosca”. A Caipirinha must have Cachaça.

The original Caipirinha is made with limes but there is a variation using passion fruit also very tropical ,Brazilian and delicious.

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Ingredients”

  • 1 lime
  • 2 ounces of Cachaça
  • 2 tbs sugar ( I like to substitute the sugar for agave nectar)
  • ice

Directions:

  1. Rinse lime well and dry. Cut lime in quarters and remove the white skin, then cut the quarters again in half.
  2. Place ice in a cocktail shaker, add lime slices, muddle gently just to release some juice, add Cachaça, sugar or agave. Shake well and transfer all to a Rocks glass. Poke limes and stir with a cocktail straw, garnish with a slice of lime.
  3. No cocktail shaker? just place the ice in the Rocks glass, add the limes and muddle a little using a muddler or the end of a butter knife, add cachaça and sugar or agave. Poke and stir well using a cocktail straw, garnish with lime.
  4. ENJOY!  and SAÚDE!

 

Shrimp and Hearts of Palms “Au Gratin” Camarão com Catupiry

This is a  very rich and creamy dish usually made on Sundays when family, extended family and friends gather for a big lunch. It is made with an unique type of cream cheese you can only find in Brazil, although it can be order on line these days, it is similar to a combination of Mascarpone , Mexican crema or heavy cream and cream cheese. It is called Catupiry.

Catupiry  was developed by Italians in the State of Minas Gerais but the name comes from a Brazilian native language “Tupi” and it means “excellent”. It’s an excellent cream cheese!

This dish is perfect served on top of white rice and butternut squash steamed

Serves 6 people

Ingredients:

  • 2 lb uncooked shrimp with tail on
  • 2 tbsp butter
  • Olive oil
  • 1 jar or can of hearts of palms
  • 1 pkg of cream cheese
  • 1 container of Mascarpone cheese or 1 pint heavy cream or 1 cup Mexican crema
  • 2 garlic cloves chopped
  • 1 big size shallot finely chopped
  • 1 can  diced tomatoes
  • 1 cup of fresh shredded Asiago cheese
  • 1/2 cup Italian bread crumbs
  • 1 bunch fresh parleys finely chopped
  • salt and pepper to taste.

Directions:

  1. Bring a pot of water to a boil and add shrimp let it cook for about 5 minutes or until  nice and pink, drain water, place shrimp in a bowl, melt butter and drizzle over.
  2. In the same pot used to cook shrimp, drizzle olive oil over a medium heat, add can of diced tomatoes, garlic and shallots. Let it cook for about 5 minutes. Add heavy cream ( or crema , or mascarpone), cream cheese, salt and pepper to taste. Let it cook stirring constantly until bubbly. Then smooth with a hand mixer. Turn off heat and set aside. If you do not have a hand mixer, mix in a blender and return to pot.
  3. Remove shrimp tails and place shrimp in a rectangular 13X9 glass or ceramic dish.
  4. Drain water from hearts of palms cut them in slices and place them all over on top of shrimp.
  5.  Pour sauce over, sprinkle bread crumbs and shredded Asiago cheese over the top.
  6. Heat oven to Broil, place dish in oven and broil for 10 minutes or until top is golden and bubbly.

Steamed Rice and Butternut

Ingredients:

  • 1 cup white rice
  • 1/2 butternut squash chopped in small cubes
  • 2 tbsp coconut oil
  • 1tsp garlic powder
  • salt to taste
  • 4 cups water
  • parleys for garnish

Directions:

  1. If using a rice cooker, drizzle with oil, add rice and chopped butternut, dissolve salt and garlic in water and add to the rice cooker, close top and set it to white rice. Once cooked, transfer to a plate and garnish with parsley
  2. To cook over the stove, drizzle oil in a pot turn heat to low, add rice, butternut and stir, then add salt and garlic dissolved in water, stir again and turn heat up to medium, cover pot and let it cook until tender, approximately 15 to 20 minutes but you need to watch in case water dries fast, then keep adding a bit of water as needed.

Brazilian Chocolate Mousse Torte “Pave de Chocolate”

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“Pavé de Chocolate” is a very popular Brazilian dessert, a Brazilian version of the French “Pavé du Chocolat” and it is my family’s favorite dessert. I kept this recipe as a secret for a long time. It was one of my best kept secrets, now revealed for you to enjoy.

It is decadent, creamy, cold and dreamy!

This recipe was originally made with “lady fingers” cookies but they were really hard to find in the USA back in the day so I substituted for graham crackers.

Lady fingers are easier to find now but I kept the graham crackers in the recipe. They make the recipe more affordable and delicious.

Ingredients:

  • 1 Box of honey graham crackers
  • 1 Can fat free condensed milk
  • 1 Cup of skim milk
  • 4 oz Coffee liqueur. I use Kahlua.
  • 1 Pint whipping cream
  • 4 oz unsweetened 100% dark chocolate
  • 1 cup semi sweet chocolate chips
  • 13×9 rectangular glass or ceramic dish

Directions:

  1. Put chocolate chips in freezer.
  2. Melt dark chocolate in a water bath
  3. Pour condensed milk in a food processor or blender add the melted chocolate and mix well, pour in a large bowl, set aside.
  4. Whip cream in food processor until very fluffy. Add whipped cream slowly to chocolate mix folding with a fork to preserve the air pockets. Cover and place in freezer for 30 min.
  5. Mix milk and coffee liqueur in a bowl. Dip graham crackers one by one in this mixture and place in rectangular dish forming one layer. Spread some of the chocolate mousse on top. Repeat this procedure, layering the crackers and mousse until the crackers are finished. The last layer must be of chocolate mousse.
  6. Put frozen chocolate chips in a food processor using a shredding blade and shred to pieces. Sprinkle all over the chocolate mousse.
  7. Cover the dish and place in freezer for at least 2 hours.
  8. Remove from freezer 10 minutes before serving.
  9. Keep in freezer between servings.

Feijoada: Witches Brew or Black Bean Stew

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For our Halloween special edition, we made eye balls with pickled red pepper, sour cream and olives. Totally optional!

“Brazilian Black Bean Stew” known in Portuguese as “feijoada” is a hearty combination of several different pieces of  beef and pork meat cooked with black beans. It’s usually served with white rice, finely shredded and sauteed collard greens , orange slices and garnished with tomato vinaigrette.

There are different views about the origin of this dish. The popular view is that this was a creation of slaves that were brought to Brazil by the Portuguese during colonial times. The popular view believes that, once the good parts of the meat were served to the slave owners, the pieces thrown away like the ribs and pigs feet would be used by the slaves and cooked in with the beans in a big iron pot.

However, some historians and food connoisseurs believe that feijoada is a variation of other European dishes that combine beans and meat like the cassoulet, which is a combination of white beans and meat substituting the white beans for black beans originated of South America. Others believe it was created in the XIX Century.

There has been a lot of changes to the classic recipe for feijoada and lighter versions are very popular without the pigs feet and other unwanted parts. In my recipe, I only use short ribs, chicken sausage and lean ready cooked bacon.

Ingredients:

  • 1 pound of dry black beans
  • 2 quarts of water
  • 3 bay leaves
  • 4 garlic cloves minced
  • 1 teaspoon of onion powder
  • 1 teaspoon of table salt
  • 1 teaspoon of sea salt
  • 6 pieces of short ribs
  • 1 package of 4 smoked chicken sausages cut into thick slices
  • 6 slices smoked ready bacon cut into small pieces
  • 3/4 cup balsamic vinegar
  • olive oil

Directions:

  1. Marinate short ribs with balsamic vinegar and sea salt, cover and place in refrigerator.
  2. Place beans, water salt bay leaves, onion powder, garlic in a pressure cooker over high heat until pressure builds, approximately 15 min. *
  3. Turn the heat to medium and let it cook for 1 hour. Then turn off the heat and let the pressure built cook for  for 30 min. Don’t open the pressure cooker until all steam is completely out.
  4. Drizzle some olive oil in a crock pot and transfer the beans. Cover, turn heat to medium and let it slowly incorporate flavor.
  5. Meanwhile, drizzle a large skillet with olive oil. Brown the balsamic-marinated short ribs and chicken slices. Cover and let them cook until balsamic becomes a glaze.
  6. Add meat and bacon to the crock pot. Turn heat to high and let it cook until beans are bubbly. If beans are too thick, add a cup of hot water.
  • If you don’t have a pressure cooker you can use a crock pot. Start the cooking process the night before. Place beans, water, olive oil, salt, garlic, onion powder and bay leaves in crock pot at medium heat and let it cook overnight. In the morning, add hot water if necessary and turn heat to high; let it slow cook until beans are tender. Then proceed to cook meat and follow same steps.

For the vinaigrette you will need:

  • 6 Roma tomatoes, seeds removed and chopped in small pieces
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped parsley
  • dash salt and pepper
  • 1 teaspoon agave nectar or honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil

To prepare:

  1.  Mix all ingredients in a nice ceramic bowl and garnish individually.

 

 

 

Brazilian Yucca Fries

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It’s just like French fries but way better!  Yucca fries are very popular in Brazil made with yucca root also known as Manioc in Portuguese “mandioca.” They can be eaten as a side dish accompanying black beans, your favorite grilled meat or veggie or by itself as an appetizer, a perfect bar food.

Ingredients:

  • approximately 3 lb of yucca root (available in most grocery stores)
  • 2 cups of vegetable oil
  • salt (pink sea salt is my favorite)

Directions:

  1. Cut the skin off the yucca root, chop them in 2 inches size cubes, Put them in a pot with water and le them cook til tender, approximately 20 minutes. Drain water and set aside.
  2. Pour oil in a large frying pan and heat oil at high temperature for about 3 minutes. You can test if oil is ready by putting one yucca in hot oil. It is ready hen it sizzles.
  3. Using a frying ladle, put a good amount of yuccas in hot oil.
  4. Let them fry until golden brown turning them around to brown all sides.
  5. Scoop them and let them rest in a bowl with white paper towel to absorb the oil. You may need to do the frying in two batches. sprinkle with salt and it is ready. Enjoy!

 

Brazilian Shrimp and Yucca Stew

 

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Bobo de Camarão

This is a traditional Brazilian cuisine known as “Bobo de Camarão.” It has African roots and it is mainly typical of the State of Bahia where a large number of African slaves concentrated during colonial times but it is largely found all over the nation ,everyone has a version of this dish. It is basically a mash of yucca roots, coconut milk and shrimp. It can be served over white rice or just by itself like a savory soup. Here is my version, enjoy!

Ingredients:

  • 2 pounds raw, peeled shrimp
  • 1 lime
  • 2 pounds yucca root
  • 1/2 large onion finely chopped
  • 4 cups vegetable or fish broth
  • 4 large garlic cloves minced
  • 4 ripped Roma tomatoes chopped
  • 2 tbsp tomato paste
  • 1 large red pepper finely chopped
  • 1/2 cup olive oil
  • 1 can coconut milk
  • Bunch of chopped cilantro, parsley or basil
  • Salt to taste
  • 1 tsp crushed red pepper (optional)

Directions:

  1. Place raw shrimp in a bowl with juice of 1 lime, set aside.
  2. Peel yucca root, chop in cubes and place them in a pot. Add broth and bring to a boil, reduce heat and let them cook until very tender. Remove from heat and mash them. Set aside.
  3. Heat olive oil in a big pot (an iron pot would be just perfect). Saute onions, tomatoes, peppers and garlic until soft. Add shrimp, when both sides turn pink add coconut milk, tomato paste and mashed yucca. Stir with a wood spoon.
  4. Add salt to taste, crushed red pepper and let it simmer over a medium heat until bubbly.
  5. Remove from heat and garnish with herbs.

 

Baked Portuguese Cod

This is a dish I grew up with that is very popular in Brazil, it is inspired by Portuguese cuisine and known as “Bacalhoada.” There are many variations of  this dish. It is originally made using salted cod but I’m using fresh cod in this recipe due to difficulty finding salted cod in Arizona, where I live. Although salted cod is a key ingredient, this recipe with fresh cod still gives you a good taste of this wonderful Portuguese dish and brings me memories of Brazil.

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Ingredients:

8 cod fillets

1 bag small Yukon gold potatoes

4 roma tomatoes thinly sliced

1 large yellow bell pepper, thinly sliced

3/4 Cup pitted Kalamata olives

1 shallot thinly sliced

1 tsp garlic powder

1 lemon

1/2 cup olive oil

1 tsp red pepper flakes

dried oregano

Salt and pepper

fresh Italian parsley chopped

Directions:

  1. Pre heat oven to 375F.
  2. Arrange cod fillets in a baking dish. Make a marinade with lemon juice, olive oil, salt, pepper, garlic powder and red pepper flakes and pour over cod. Cover and place in refrigerator.
  3. Cut potatoes in half and cook them in boiling water for 10 minutes. Drain water, sprinkle salt and pepper and arrange them in baking dish with the cod.
  4. Add sliced tomatoes, sliced shallots, sliced yellow peppers, Kalamata olives,drizzle olive oil and sprinkle dried oregano.
  5. Cover with foil and bake for 30 min. Remove cover and broil for 8 minutes. Garnish with fresh parsley.

 

Serve with a side of sautéed spinach or kale with a little butter.

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Bom Apetite!