Salpicão (Brazilian Chicken Salad)
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- Written by Cynthia Presser
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 (which happens to be the one I am sharing here, of course) 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. 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 crusty bread or inside lettuce rolls. It makes for a great appetizer, or a light lunch. I hope you enjoy the ultimate Salpicão recipe!
Add a commentPastel with Meat and Cheese Filling (Pastelzinho de Carne com Queijo)
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- Written by Cynthia Presser
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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Shrimp and Yuca Brazilian-Style Gratin (Escondidinho de Camarão)
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- Written by Cynthia Presser
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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Acarajé – Black-Eyed Pea Fritters from Bahia, Brazil
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- Written by Cynthia Presser
Acarajé is a traditional street food in Brazil, it is especially popular in the state of Bahia. This fritter is light in texture and bold in flavor: the red palm oil (where it is deep-fried) and the unique ingredients in the filling make the acarajé extremely distinctive. This is a little piece of some of the best things that Brazil has to offer! If you have been to Bahia, you know exactly what I am talking about. Enjoy!
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Traditional Brazilian Cheese Balls (Pao-de-Queijo Mineiro)
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This is the traditional recipe for Brazilian cheese bread (or cheese ball). It is a staple from the state of Minas Gerais and, just like my other cheese bread recipe, it is a favorite among kids (and adults)! Great for breakfast, as a snack or with any main course. Eat warm, just right off the oven. Cheesy, fluffy and delicious!
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Creamy Hearts of Palm Soup
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Hearts-of-palm add a very delicate and distinctive flavor to this traditional Brazilian recipe. My version has cream and Parmesan cheese for a velvety and nutty finish. Enjoy!
Add a commentBrazilian Cheese Bread (Pão-de-queijo)
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- Written by Cynthia Presser
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!
Add a commentCod Croquettes (Bolinho de Bacalhau Fresco)
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This appetizer is very popular in Brazil and it goes very well with a cold beer and some hot sauce on the side.
Add a commentPastel
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This is a very popular appetizer in Brazil and the possibilities for fillings are endless! Besides the hearts-of-palm, my favorites are the classics: mozzarella cheese with herbs, shrimp with Catupiry, and ground beef with black olives. But you can use your creativity and experiment!
Add a commentShrimp and Yuca Gratin Appetizer (Escondidinho de Camarão)
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- Written by Cynthia Presser
"Escondidinho" is bar food in Brazil and it can also be prepared with different kinds of meat like chicken, ground beef, and carne-seca - the Brazilian Beef Jerky.
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Salpicão (Brazilian Style Chicken Salad)
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- Written by Cynthia Presser
This delicious and light salad recipe was passed down to me by my Mom. Thank you Mamãe!
Add a commentShrimp in a Pumpkin (Camarão na Moranga)
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- Written by Cynthia Presser
I am not an advocate for the use of microwave oven in cooking, so when one of my mom’s best friends, Leila, told me she had a delicious, EASY and much QUICKER version of Shrimp in a Pumpkin (Camarão na Moranga) that was mostly prepared in the microwave I was not convinced at first. But she was firm: “You have to try”. Since Leila is a great cook, I decided to give it a shot. Well, I am glad to say that she was right! The pulp of the pumpkin was moist and soft; and the cream cheese incorporated into the shrimp sauce perfectly. This classic Brazilian recipe is normally prepared in the conventional oven so take a look at my other version of Shrimp in a Pumpkin. The version made in the conventional oven has that delicious slightly roasted flavor; and the version made in the microwave is more moist and, of course, easier to make. Well, both recipes are slightly sweet, creamy and delicious. If you like spicier, use more jalapenos in the sauce, or remove them completely if you prefer it mild; or use a different kind of hot pepper to your preference. Enjoy!
Add a commentShrimp Bobó (Bobó de Camarão)
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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!
Add a commentBrazilian Black Beans
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- Written by Cynthia Presser
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!
Add a commentShrimp and Heart-of-Palm Pie (Empadão de Camarão e Palmito)
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- Written by Cynthia Presser
This Shrimp and Heart-of-Palm Pie is a traditional Brazilian dish. It is super creamy in the inside, and the dough is so crumbly it melts in your month! In fact this dough recipe has a curious name: “rotten dough” (massa podre). Definitely a weird name for something that tastes so good. I think this pie is comparable to an American pot pie, but the dough is flakier and the filling is thicker. Also, it is a great recipe for large parties since it can be made up to 3 days in advance and kept in the fridge until it is time to bake. This pie will feature on the buffet table at my house this Christmas, and I am excited to present a Brazilian traditional dish to our family! I hope they enjoy as much as I do.
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Farofa - Brazilian Crunchy Topping or Stuffing
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- Written by Cynthia Presser
Don’t be fooled by the “dirty sand” look of this typical Brazilian side dish! Farofa is a delicious, crunchy side dish (or stuffing) that is eaten at a daily basis all over Brazil. Given the fact that Brazil is a HUGE country with a large variety of dishes from region to region, achieving that level of popularity is pretty impressive… It certainly does NOT taste like dirty sand. Farofa is crunchy and full of intense flavors that enhance the texture and add an interesting taste to the main course. It is almost like a crunchy hot sauce, but without the heat. It is extremely simple to make, but exotic at the same time. I hope you are curious enough to try.
Add a commentVatapá – Coconut Milk and Dried Shrimp Stew from Bahia, Brazil
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- Written by Cynthia Presser
Vatapá can be served as a main dish over rice or as a filling in the also famous and exotic acarajé. This delight is typical from the Northern region of Brazil, especially popular in the state of Bahia. The unique flavors in this stew come from coconut milk, red palm oil, dried and fresh shrimp, cashews, peanuts, herbs and ginger. It might sound really different but it is actually pretty simple to make.
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Salmon with Mango Sauce and Coconut Rice
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- Written by Cynthia Presser
Mango, limes and coconut are some of the most traditional ingredients used in Brazilian cuisine. In this recipe, they were split among main course and side dish in a very harmonic combination of flavors with the salmon and rice. Greek yogurt adds a creamy texture to this fresh, healthy and flavorful meal. I hope you enjoy!
Add a commentShrimp in Red Sauce, Cream Cheese and Roasted Rosemary Potatoes
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- Written by Cynthia Presser
The cream cheese adds richness to this shrimp dish. I used Catupiry (the Brazilian style cream cheese) and I made this recipe while spending time with my family in the beach town of Camboriú, Brazil.
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Cod Stew with Vegetables, Red Palm Oil and Herbs
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- Written by Cynthia Presser
Fish stew is a favorite in Brazil! This recipe has cod, coconut milk, vegetables and herbs and it is perfect over jasmine rice. The red palm oil adds a distinct, very Brazilian flavor. So I hope you enjoy!
Add a commentMore Articles...
- Pumpkin with Shrimp (Camarão na Moranga)
- Chicken Pot Pie, Brazilian Style (Empadão de Frango)
- Salmon with Passion Fruit Sauce
- Halibut with Shrimp Sauce and Catupiry
- Shrimp, Beans and Acorn Squash with Cilantro Oil
- Chicken Fricassee (Brazilian Style)
- Salmon with Coconut Milk and Cashews
- Chicken Bobó (Brazilian Chicken Stew)
- Chimichurri
- Brazilian Stroganoff
Subcategories
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Brazilian Appetizers
Brazilian appetizers by Cynthia Presser
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Brazilian Main Courses
Brazilian Main Courses by Cynthia Presser
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Brazilian Desserts
Brazilian desserts by Cynthia Presser
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Brazilian Drinks
Brazilian drinks by Cynthia Presser
