Brazilian Cheese Bread (Pão-de-queijo)

Cheese bread is a Brazilian staple! Gooey and fluffy at the same time (hard to believe possible, right?) this typical snack is a crowd pleaser: kids and adults love it! Many different versions are available, this one is really easy (the batter is mixed in the blender!) and most ingredients are widely available in the US – there is not a substitute for tapioca starch, sorry!  Serve warm, right off the oven. I dare you to have only one!

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Lamb Roulade with Tomatoes and Gouda, Mint Pesto, and Farofa

The mint pesto and the farofa (a typical Brazilian side dish) make this tomatoes and Gouda stuffed lamb irresistible!

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Tuna Ceviche with Avocado and Wasabi

This traditional recipe from Central and South America got an Asian twist with wasabi! It tastes really fresh and it is perfect for summer!

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Salpicão (Brazilian Chicken Salad)

Salpicão is the name given to a typical chicken salad from Brazil; and just like a Waldorf salad in the United States, it may have some variations in the recipe, but the main ingredients remain the same. Chicken, apples, raisins and a mayonnaise based dressing are usually featured, but the best Salpicão that I ever had also has pineapple, lime juice, green apple and Media Crema. This recipe is extra moist and tasty because it is made with rotisserie chicken, and one of the “secrets” to achieve a good blend of flavors and great texture is to manually shred the chicken into really tiny pieces. The fuits must be cut into a really small dice. This “secret” was passed to me by the two ladies who have been making this recipe for the past 25 years: my mom and one of her best friends, Leila (I think Leila, who is my mom's comadre, started making it first and my mom quickly followed). Crunchy, slightly sweet and creamy, this salad is often found on the large salad bars at Brazilian steak houses. Serve on top of croissant, crusty bread or inside lettuce rolls. It makes for a great appetizer, or a light lunch. I hope you enjoy the ultimate Salpicão recipe!

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Shrimp Bobó (Bobó de Camarão)

Shrimp Bobó is a Brazilian traditional recipe from the state of Bahia. Yuca, coconut milk and red palm oil give this delicious stew its rich color and flavor. Everything about this dish might sound exotic for most people, but Bobó is one of the most beloved dishes from Bahia, along with Moqueca, Acarajé and Vatapá (sorry about the crazy names). Everytime I throw a dinner party where I want to show off some of the best authentic flavors from my country, I include this recipe in the menu. Fairly simple to make, it is perfect over a bed of jasmine rice (some like it with Farofa on the side). This dish will awaken your palate and transpor you to Bahia, Brazil. Be ready for a party of flavors in your month!

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Pastel with Meat and Cheese Filling (Pastelzinho de Carne com Queijo)

Pastel is one of the most loved bar foods in Brazil. This small savory pastry is usually served inside small baskets and it is ordered by the dozen or half dozen; so friends gather around the bar table to munch on the Pastelzinhos (small Pastel) while chatting, drinking a cold beer and having a good time. The variety of fillings is endless, but one of the most popular is ground beef and cheese. Crunchy on the outside with a creamy, meaty filling, this typical Brazilian appetizer is often called “Empanada” in the US. Empanadas are usually baked, instead of fried; and the dough is different. But… I am cheating in this recipe and using store-bough empanada dough!!!  Store-bought dough is faster and easier to use (and it tastes great too, because if it didn’t I wouldn’t be here telling you to use it). Make sure you check my Hearts-of-Palm Pastel recipe if you want to make the authentic version with home-made dough. Enjoy this delightful appetizer with a cold beer!

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The Book is Ready!!

I am so excited to announce that my book is ready. It was a lot of work, a lot of fun, and I know you'll enjoy the end result!!  Click on the link below to order the book.  I will sign and send the books purchased on my website myself!

Shrimp and Yuca Brazilian-Style Gratin (Escondidinho de Camarão)

When I participated in the ABC show “The Taste” I had the honor to serve this traditional Brazilian recipe to four amazing culinary talents: Anthony Bourdain, Nigella Lawson, Ludo Lafebvre and Brian Malarkey. After trying the “bite” I served, they gave me great intake on ways to improve the flavors and texture of my recipe (especially Ludo). I was very appreciative and certainly took their advice seriously. So this is my ultimate Shrimp and Yuca Brazilian-Style Gratin. I added the extra spices and crunchy textures they thought I was missing and I proudly present you the best “Escondidinho de Camarão” ever! Enjoy with a caipirinha, just like the Brazilians!

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Passion Fruit Pie (Torta Mousse de Maracujá)

Light in texture, with a nice balance between sweetness and tartness, Passion Fruit Pie is a traditional Brazilian recipe, popular all over the country. In Brazil, the word “mousse” is frequently added to the dessert title because the texture of the filling is just as light as a mousse. The dough is very simple to make and it adds a nice crunchy bite to the combination. Sweet, tart, light, fluffy and crunchy, this pie has it all! If you haven’t tried passion fruit in desserts yet, I highly recommend this one. This is passion fruit at its best. Enjoy!

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Brazilian Black Beans

I grew up eating the combination of black beans, rice, meat and a simple salad five times a week. Only on the weekends we would eat something “more special” (sodas were also only allowed on Sundays). For me, beans are part of the simplest and most comforting of all meals. When prepared with the added flavors of onions, garlic, bay leaves and bacon, black beans are delicious and often become more then “only” a side dish, shadowing the main dish, usually meat, chicken or fish. They are also nutritious, especially when cooked from scratch. When I was having a conversation with two of my sister-in-laws (both good cooks) that I finally realized that black beans are not as nearly as popular in the United States, and that most people don’t know how to add the “right” flavors when preparing; so I decided to share this recipe. If I close my eyes I can still hear the loud sound of the pressure cooker, and smell the scents that would come from the large pot of beans that was prepared in my house when I was a little girl. This post is a little piece of Mom’s everyday kitchen. Welcome!

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