Easy Yummy Recipes: Brazilian
Easy Yummy Recipes: Brazilian
Ingredients:
1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 garlic cloves , minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can diced tomatoes including juice
1 medium onion , finely chopped
1 green bell pepper , finely chopped
1 1/2 tablespoons olive oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped fresh cilantro
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon dendê (palm) oil
Accompaniment: cooked white rice
Directions:
Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
Purée tomatoes with juice in a blender until smooth.
Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes.
Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute.
Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes. Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper. More Recipes:
Ingredients:
1 onion (medium), finely chopped
2 Tbsp olive oil
2 clove garlic , minced
1 lb round steak , cut into small cubes
2 Tbsp margarine or butter
1/4 cup flour
1 cup dry red wine
2 cups brewed coffee
1/2 tsp oregano , chopped
1/2 tsp rosemary , chopped
6 mushrooms (medium), quartered
2 carrots (medium), cut into thin rounds
black pepper Directions:
Saute the onion in the olive oil over medium heat in a Dutch oven or a large sauce pan until they are soft but not brown (about 10 minutes).
Add the garlic and cook for about 30 seconds.
Remove and reserve.
Raise the heat to medium-high and brown the beef cubes.
Season with black pepper. Save with the onion and garlic.
Lower the heat to medium and melt the margarine or butter in the pot and stir in the flour until it is well blended.
Do not let it burn.
Add the wine, coffee and herbs and stir with a whisk until it slightly thickens and is well mixed. Return the meat and onions to the pot and bring to a boil. Reduce the heat to low and simmer for 35 minutes. Add the mushrooms and carrots. Simmer 35 minutes longer. Serve with rice or noodles. More Recipes:
Ingredients:
3 pounds beef chuck
4 tablespoons olive oil
6 large tomatoes , cut into wedges
1 large yellow onion , chopped
3 cloves garlic , minced
2 tablespoons fresh ginger , grated
1 can (12-ounce size) unsweetened coconut milk
1 tablespoon dried oregano
1 tablespoon red pepper flakes
1 teaspoon salt
1 teaspoon pepper
1 can (9-ounce size) black beans , drained and rinsed
1/3 cup fresh cilantro , chopped
Directions:
In a large cast iron skillet over medium-high heat, brown beef .
Reduce heat to medium, and add the tomatoes, onion, garlic and ginger.
Stir well.
Stir in the coconut milk.
Sprinkle with oregano, red pepper flakes, salt and pepper.
When mixture comes to a boil, reduce heat to medium-low.
Cover and simmer, stirring occasionally, until beef is tender, around 1 1/2 hours. Stir in beans, cooking for an additional 15 minutes. Taste and adjust seasonings. Stir in cilantro. You can plate this dish over egg noodles or rice, or serve it in a bowl with warm corn tortillas used as scoops. Yield: 6 servings
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Ingredients:
1 1/2 pounds russet potatoes (about 2 to 3 medium), peeled and cut into chunks 3 cups clam juice (or fish or shrimp bouillon) 1 medium yellow onion , quartered 1 bay leaf 1 pound cod fillets, cut into large chunks 2 large eggs, lightly beaten 3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish 1 1/2 teaspoons green hot sauce (recommended: Tabasco) 1 teaspoon salt 1 cup seasoned dry bread crumbs Directions:
Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot, mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.
Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.
Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.
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