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!

Read more: Lamb Roulade with Tomatoes and Gouda, Mint Pesto, and Farofa

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!

Read more: Tuna Ceviche with Avocado and Wasabi

Salpicão (Brazilian Chicken Salad)

Salpicão is what is called a typical chicken salad from Brazil. Just like a Waldorf salad in the United States, this traditional Brazilian salad may have some variations - but the main ingredients remain the same. Chicken, apples, raisins and a mayonnaise based dressing are usually featured in Salpicão. Now, the best Salpicão that I ever had also has pineapple, lime juice, green apple and Media Crema (Table Cream).

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. Often in Brazil, we top it with string potatoes and skip the bread. Salpicão makes for a great appetizer, or a light lunch. I hope you enjoy the ultimate Salpicão recipe!

Read more: Salpicão (Brazilian Chicken Salad)

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!

Read more: Shrimp Bobó (Bobó de Camarão)

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" on 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 tell 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!

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

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 Bowl (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 version of this classic Brazilian appetizer, to which I added some extra spices and crunchy textures. Enjoy with a caipirinha, just like the Brazilians!

Read more: Shrimp and Yuca Bowl (Escondidinho de Camarão)

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!

Read more: Passion Fruit Pie (Torta Mousse de Maracujá)

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!

Read more: Brazilian Black Beans

Pork Tenderloin with Dried Apricots-Gouda-Mascarpone Filling, with Cashew Rice Pilaf and Farofa (Lombo Recheado com Damascos Secos, Queijo Gouda e Mascarpone, com Arroz de Castanha-de-Cajú e Farofa)

Christmas in Brazil is celebrated on the evening of the 24th and dinner is served only after mid-night, on the 25th. It might sound kind of crazy for most people here in the US, but it is just how it is done down there... Since people wait for supper for a long time, it better give them some sustenance! This meal translates very well what a traditional Brazilian Christmas supper looks like. In this recipe, the pork tenderloin is moist and well seasoned, with a creamy and sweet filling, complimented with the richness of cashews from the rice and crunchiness from the farofa. This family recipe was passed over to me by a friend, and I am excited to present it to you. Enjoy!

Read more: Pork Tenderloin with Dried Apricots-Gouda-Mascarpone Filling, with Cashew Rice Pilaf and Farofa...