brazilian recipes

<p>This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too</p>

Chimichurri sauce

pack coriander,finely chopped

flat-leaf parsley,chopped

garlic cloves,very finely chopped

sweet onion,finely diced

green chilli,deseeded and finely chopped

tbsp extra virgin olive oil

tbsp white wine vinegar(Sauvignon Blanc or rice wine vinegar are good)

<p>Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.</p>

A comforting, rustic Feijoada recipe for classic Brazilian stew that features savory pork, flavorful black beans, and lots of toppings.

Brazilian Feijoada (Pork and Black Bean Stew)

black beans

beef

bone-in pork roast (or 1.5 pound boneless roast + hambone)

Mexican-style chorizo

kielbasa sausage (sliced)

onion (2 large onions)

garlic (minced)

tomatoes

bay leaves

red pepper

oranges

collard greens

white rice

Hot sauce

Farofa (toasted cassava flour) (optional)

Set out a large bowl. Chop the dried beef slices into small pieces. Place them in a bowl along with the dried beans. Pour 8 cups of boiling water over the beans and let them soak for at least 1 hour, but up to several hours.

Chop the pork roast into 1 inch chunks, reserving the bone to simmer in the stew. (You can also use boneless pork roast and a hambone for extra flavor!) Slice the kielbasa into ½ inch slices.

Once the beans and dried beef have soaked, set a large 7-8 quart saucepot over medium heat. Add the chorizo and brown for 2-3 minutes. Then add in the pork chunks and kielbasa. Sauté for 5-8 minutes, stirring occasionally.

Move the meat to the sides of the pot and add in the chopped onion and garlic. Sauté another 3-4 minutes to soften.

Now add in the tomatoes, bay leaves, and crushed red pepper, along with the soaked beans, beef, and bean water.

Cover and simmer on medium-low for 3+ hours, or until the beans are soft. (Cook time is determined by how long the beans previously soaked.) Open the lid and stir every 30 minutes or so. If the stew seems to thicken before the beans are fully cooked, add in another 1-2 cups water.

Meanwhile, prepare the garnishes. Once the beans are soft and silky, turn off the heat.

Serve warm, topped with shredded greens, sliced oranges, hot sauce, and rice if desired.

This Brigadeiros recipe is so easy, you will not believe it!  Brigadeiros are chocolatey, fudgy, soft, and chewy balls that are rolled in sprinkles for a divine little sweet bite.  They are a Brazilian staple that you find in every chocolate shop, pastry store, restaurants, and in homes.

Brigadeiro Recipe ~ Brazilian Chocolate Truffles

Butter, salted

Sweetened Condensed Milk

Unsweetened Cocoa Powder

Salt

Sprinkles

Mini cupcake liners

To a small-medium pot, add the butter, sweetened condensed milk, cocoa powder, and pinch of salt.  Heat on low-medium heat and whisk together to combine.  Cook for 4-5 minutes stirring as it thickens.  It is done when a spatula scraped along the bottom leaves a trail for 3-5 seconds.  Remove from the heat.

Butter a shallow dish and pour the chocolate into the dish.  Place in the refrigerator to cool for 15-20 minutes or in the freezer for 10 minutes.

Once the chocolate has firmed up and cooled, scoop a tablespoon of it up and then roll it into a ball.  Roll the brigadeiro in sprinkles and then place in mini cupcake paper liners.

This coffee brigadeiro is not only easy to make but also has a complex, deep chocolate flavor that will make you want more.

Coffee Brigadeiro

(120 milliliters) table cream

cocoa powder

salt

(50 grams) 70% chocolate chips

soluble espresso powder

Cocoa powder

Grease a plate with butter and set aside.

In a medium non-stick pan, combine the sweetened...

In a medium non-stick pan, combine the sweetened condensed milk, table cream, cocoa powder, and salt over medium-low heat---always stirring with a spatula or wooden spoon.

Once the brigadeiro mix is warm, add the...

Once the brigadeiro mix is warm, add the chocolate chips and espresso powder. Continue stirring.

The mixture thickens after about 15 minutes, and...

The mixture thickens after about 15 minutes, and once you can run your spoon through the middle of it without it running back together for 2-3 seconds, it is done.

Pour the mixture into the greased plate, and...

Pour the mixture into the greased plate, and chill in the refrigerator for 1 hour.

In the meantime, place the candy cups on...

In the meantime, place the candy cups on a serving plate and the dredging of your choice in a bowl.

Once the 1 hour is over, slightly wet...

Once the 1 hour is over, slightly wet your hands, put a tablespoon of the chewy mixture on your hands, and roll into a small ball. Cover with the dredging, and transfer to the candy cups.

Serve with a cup of freshly brewed coffee!...

Serve with a cup of freshly brewed coffee! Yum, enjoy it!

Light up the grill and throw on this Brazilian-inspired barbecued chicken with a piri-piri, paprika and coriander marinade

Frango churrasco (Grilled lemon & garlic chicken)

boneless chicken thigh (skin-on if possible)

lemons

paprika

tbsp mild piri-piri sauce

brown sugar

garlic

coriander

Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.

Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large – keep the heat on medium so they don’t burn. Remove and keep warm under foil.

Feijoada is a traditional Brazilian meal with beans cooked with various pork and beef meats, rice, and other side dishes.  What makes this rice and beans Brazilian, is the delicious pork sausages, beef, cilantro, onions, and lots of garlic.  It&#39;s a bean and pork stew like no other.  The beans become soft and creamy, the sausage is salty and meaty, and the beef is succulent.  The rice soaks all of this goodness right up.

Feijoada: Rice and Beans Brazilian Style

Dry Black beans,

Garlic

Onion, medium

Fresh Cilantro

broth

Bay leaf

Black Pepper

Sausage

Chorizo Pork sausage

Cubed Beef Sirloin, chuck, or other stew meat

Cups Long grain white rice

The night before, pick through the beans to make sure there are no particles and then rinse with water in a strainer. Add the beans to a large bowl and cover with water. Soak overnight. When ready to cook, drain the beans.

Put the garlic, onion and cilantro with 1-2 tablespoons water in a food processor and purée it until all minced.

Slice the sausages.  Cut the sirloin into cubes, if not already done, and season with salt and black pepper.

Into a dutch oven or large skillet or pan, add the sliced sausage to sear and start to render the fat.  Cook for 2 minutes on each side and then transfer to the slow cooker.  The add the beef cubes to the pan and sear all sides.  Add a cup of water to the pan and scrape up all of the brown bits from the bottom.  Then pour the beef and the liquid into the slow cooker.

To the slow cooker with the meat, add the onion-garlic-cilantro mixture, the drained black beans, bay leaf, salt and pepper.  Pour in  enough broth to cover the beans, about 4-5 cups.

Set for 8-10 hours, depending on your schedule.

While the black beans are cooking, when you are getting ready to eat, make the rice according to package instructions. Or make my Brazilian Rice!  Scoop beans over rice and enjoy as a main dish or a side to steak or sausage. Enjoy!

Brazilian Pizza is thin, crispy, and filled with delicious toppings.  It starts with a thin layer of tomato sauce, them mozzarella cheese, cabresa sausage, olives, and oregano.  Here is the easy recipe for making it right at home.

Brazilian Pizza Recipe

Active Dry Yeast (1 packet)

Sugar

Water

Flour

Olive Oil

Tomato Sauce, plain (or crushed tomatoes)

Oregano

Kalamata olives, pitted

Yellow onion, thinly sliced (OPTIONAL)

Proof the yeast:  In a large bowl add warm water (around 90 F degrees) to active dry yeast and sugar and stir.  Let sit 5-10 minutes until you see bubbles.  Add 2 tablespoon Olive Oil, the flour, and salt and mix to combine and form a ball. (see blog post for images)

Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic. Then transfer to a large bowl coated with olive oil. Cover the bowl with plastic wrap and let sit for 45 minutes to 1 hour until doubled in size. (see blog post for images)

When the dough has doubled in size, punch it down to release the air bubbles. For a thicker crust, cut the dough in half. For a thin crust, split the dough into thirds for 3 large pizzas.  If you&#39;re ready to roll and cook, keep going.  If not, wrap each of the 2-3 dough balls tightly in plastic wrap and place in refrigerator.

If you would like the olives sliced in half, do that now.  Prepare the sausage by slicing it on a bias into 1/4 inch pieces.  I like to quickly sear them in a frying pan to get a nice sear, but this is an optional step.

Prep Ahead – Make the Pizza Dough

Preheat the oven to 500 F degrees.  Place a large pizza pan (round or square) or pizza stone in the oven for 15-20 minutes.  Cut three (or two if only 2 pizzas) 13-14 inch pieces of aluminum foil or parchment paper.

Take the dough out of the refrigerator and let sit at room temperature for 30 minutes to make it easier to roll out.  Flour a clean flat surface and a rolling pin and roll the dough out into a large circle or rectangle depending on your pan.  Ideally, you will want the dough to be as thin as possible without it tearing.  Place the dough on aluminum foil or parchment paper (I do this by gently rolling the dough around the rolling pin and then unrolling it onto the foil or parchment).

Add a thin layer of tomato sauce leaving about an inch around the edge for the crust.  Top with a generous amount of mozzarella cheese.  Sprinkle with oregano.

Add the sausage slices and the olives.  Place the pizza on the foil or paper in the oven on top of the pan or stone.  Bake for 10-15 minutes until the crust is crispy and the cheese is golden brown.  Remove the pizza but leave the pan or stone in the oven.

While the pizza is baking, you can be rolling out the other pizza crusts.  If more than one crust, cover each with a damp paper towel and stack the remaining crust on top and top with another damp paper towel.

Continue to top and bake the pizzas one by one.  Serve and enjoy!!

Roll, Top, Cook

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Top 7 brazilian recipes recipes from across the web

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Top Tags

Chimichurri sauce

Brazilian Feijoada (Pork and Black ...

Brigadeiro Recipe ~ Brazilian Choco...

Coffee Brigadeiro

Frango churrasco (Grilled lemon & g...

Feijoada: Rice and Beans Brazilian ...

Brazilian Pizza Recipe

The most viewed brazilian recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine