Recipes
        
FEIJOADA
( Black Beans Stew with pork meat )

    For a complete meal you should consider
    8 oz of meat + 4 oz of black beans per  person
    1 cup of raw  rice  per 3 persons
    1 bunch of Collard Greens per 4 persons
    Farofa
    Pico de Gallo
                  Ingredients :
    Dry Salted Beef (Carne Seca) (optional)
    Fresh Pork Loin
    Pork tail , foot , ears ( optional )
    Smoked sausages :Paio and Calabresa
    Bacon
    Fresh Pork spareribs (cut between the bones )  
    Spices: Garlic , Onions , Fresh Ground  
    Black Pepper , Parsley, Dry Bay Leaves ,  
    Salt ,Olive Oil ,  Vegetable Oil
              
    PREPARATION:
    1. Marinate for about 30 minutes Fresh Pork Meat with              
    shopped onions , shopped garlic , salt , black pepper  and   
    parsley  
    2.  Rinse beans ( after removing broken ones and small rocks
         if not Biju or Camil )then soak for 10 to 15 minutes

    COOKING:
    1. In a large pan with 1 spoon of vegetable oil + 1 spoon of olive
       oil fry the fresh pork meat until it is golden,  cover with water  
        and cook for about 45 minutes and reserve
    2. In a pressure cooking pan cook beans + smoked sausages      
    with water + 2 dry Bay Leaves covered by water, for about 30  
    minutes. In a normal large pan cook it for about 1: 30 h.   
    3. Cut the sausages in inches pieces and put all together        
    (beans, sausages, pork meat) in a large pan and simmer for
    about 30 minutes.
    4. In a skillet sauté onion, garlic and diced bacon for 3 to 4
    minutes and pour it to the large pan  +  salt.
    As a result the beans sauce will be ticker.
    Simmer for more 10 to 15 minutes.

    Serve with white rice, collard greens ,    
    pico de gallo farofa and diced navel orange.
Main Course -   Deserts   -  Drinks
PASSION FRUIT MOUSSE

1 can Sweetened Condensed Milk       
1 can Table Cream (Creme de Leite )
 same measure of  a concentrate          
  passion  fruit juice                               
                     
                         
Blend condensed milk and passion
fruit  juice and the table cream.       




Great summer dessert.  
CHEESE BREAD OR CHEESE ROLL
        Ingredients
2 Packages of Starch  (1 kg)
4 eggs
1 cup of milk
1/3 cup of canola or corn oil
1 salt
200g parmezan cheese
½  white or fresh cheese
(Minas cheese)

In a saucepan boil milk, oil and salt.
Put the starch in a bowl.
Add the boiled milk, mix and let it cool.
Add eggs and parmezan cheese and
knead the dough.
Batter a little bit. Add the white cheese
and  knead more few seconds.
Make  small balls and drop them onto  
ungreased cookie sheet.
Bake at 350o F until golden , about 30
minutes.
BRAZILIAN STROGONOFF    

Ingredients
2-4 lbs beef or chicken
(we recommend fillet mignon)
1-2 garlic cloves, minced
1 medium onion, finely chopped
salt to taste
1 tbsp paprika
1/2 tsp nutmeg
dry white wine (optional )
heavy cream or Brazilian Table Cream
3-4 tbsp catchup
4 TBS of butter

Cut meat into 1-inch pieces. Put into a   
bowl and mix with garlic, half of the  
onion, salt, nutmeg, paprika and wine.
Let it marinate for 1 hour.

Sauté remainder with butter.
Add meat/chicken to the pan and cook.  
If it is a bit dry, add a few tablespoons
of water, and cook a little while longer.
Then add ketchup.
When ready to eat, add cream and
let cook for one minute.

Serve over white rice and decorate with
matchstick potato chips.

Cod Fish with Mayonnese

1 1/2 lbs cod fish fillets         
2 tablespoons chopped parsley   
1 onion  , finely chopped       
10 tablespoons mayonnaise   
salt and pepper   
3 tablespoons bread crumbs

1.Wash and dry cod fillets.
2.Place in a buttered casserole and
season with the salt and pepper.
3.Sprinkle parsley and onion over it.

4.Cover with mayonnaise.
5.Bake in a pre-heated hot oven for
20 minutes.
6.Sprinkle with bread crumbs over it
and bake another 5 minutes.
7.Serve


Shrimp in Yuca Cream -  
Bobo de Camarao

4 lbs medium size shrimp
1 1/2 lb yuca or manioc root
2 cups onion, chopped
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
1/2 cup dendê or palm oil
6 Tbsp ginger, grated
4 red bell peppers, chopped
salt and pepper

Peel and cut the manioc and put in a         
pan  with cold water and salt.
Cook until tender, drain and reserve  
both the cooked manioc and the liquid.  
Discard any manioc fiber. Using a fork  
mash the manioc while still hot, using
some of the liquid to help in the process   
Do not use a blender or food processor.

Peel and devein the shrimp, reserve the
shells and make a broth to be used in
the bobó. Sauté the onion and garlic in  
the olive oil until wilted. Add the
pepper, 1/2 of the chopped cilantro and  
the tomatoes, stirring well. Add the  
shrimp and the pureed manioc.

Check the amount of liquid and add  
more shrimp broth to thin the mixture, if
necessary. Add the coconut milk, the
remaining cilantro and the palm oil.
Check for salt and pepper.

Serve over  white rice.
PAPAYA CREAM


1 ripe papaya or pulp of the fruit
1 scoop vanilla ice-cream
1 tbsp. Creme de Cassis
1 sprig of mint for decoration

Peel papaya and remove seeds.
Cut in small pieces.
Put in blender with ice-cream and
Licor de Cassis.
Blend well until smooth. Pour into
a small bowl and
decorate with mint. The mix of
flavors and colors
(orange papaya and purple
liqueur) is wonderful!

If you don't want it to be alcoholic,
use cassis syrup instead.
You can reduce the calories by
using Light ice-cream