Chicken with Cream of Corn (Frango com Creme de Milho)
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- Written by Cynthia Presser
My mom used to make this recipe and serve with slow roasted meat. I can’t remember the name of the cut of meat, but I can remember the delicious flavor of the Cream of Corn. Nutty, sweet, and creamy this recipe is Brazilian comfort food (I know… I know… one more recipe that is all about my pregnancy cravings). My favorite way to serve this cream is over perfectly baked, moist chicken breast. This recipe is an easy and flavorful way to take advantage of the sweet corn season, but frozen corn kernels could serve as a substitute if fresh is unavailable. The whole family will enjoy this healthy meal!
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Madalena
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- Written by Cynthia Presser
Comfort food, all I want is comfort food!!! I am expecting our second child right now, and all I crave are the meals that my mom used make for our family back on the days I lived in Brazil. Similar to the Shepherd’s Pie, Madalena is a traditional Brazilian recipe and it is usually served with rice and beans on the side. Comforting and creamy, this casserole can be made in advance and baked the next day. It reheats well and it tastes even better the next day, which makes for a very practical weeknight meal year-round. Enjoy!
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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- Written by Cynthia Presser
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 commentPumpkin with Shrimp (Camarão na Moranga)
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- Written by Cynthia Presser
This meal is perfect for fall, but we eat this dish year round in Brazil!
Add a commentChicken Pot Pie, Brazilian Style (Empadão de Frango)
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- Written by Cynthia Presser
This savory chicken pie is a staple in my country, and this particular recipe was passed over to me by my mom and I am proudly passing it down to you. I hope you enjoy this delicious and comforting Brazilian style chicken pot pie.
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Salmon with Passion Fruit Sauce
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- Written by Cynthia Presser
This recipe is fresh and healthy! The combination of salmon and passion fruit can be very unusual in the US but is very well known in Brazil.
Add a commentHalibut with Shrimp Sauce and Catupiry
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- Written by Cynthia Presser
Catupiry is the most traditional creamy cheese from Brazil and it is somewhat hard to find in the US. Mascarpone is a great replacement in case you cannot find it. The name Catupiry means “excellent” in the native Tupi-Guarani language. Excellent is the perfect word to describe this recipe!
Add a commentShrimp, Beans and Acorn Squash with Cilantro Oil
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- Written by Cynthia Presser
This dish was inspired in the traditional “Feijoada” and has some of the most delicious flavors of my home country, Brazil!
Add a commentChicken Fricassee (Brazilian Style)
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- Written by Cynthia Presser
This is a very easy dish that everyone will love! So keep this recipe in mind when you are throwing a party because it can be made in advance; all you have to do after your guests arrive is top it with the cheese and bake for a few minutes. Easy and delicious! Can it get any better then that? In fact, I know something that can make this recipe even better: it is very low in carbs!!!
Add a commentSalmon with Coconut Milk and Cashews
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- Written by Cynthia Presser
I wanted to create a salmon recipe using some of my favorite Brazilian ingredients. The result is absolutely delicious! The flavors in this dish are really bold and the "Yuca Purée" is the perfect side for this authentic Brazilian meal. Enjoy!
Add a commentChicken Bobó (Brazilian Chicken Stew)
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- Written by Cynthia Presser
Bobó is a traditional Brazilian stew that can be made with chicken, shrimp, or fish.
Add a commentChimichurri
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- Written by Cynthia Presser
Chimichurri is a flavorful sauce, with lots of fresh herbs, garlic and olive oil. Especially delicious over steak, Chimichurri is originally from Argentina, but it is also popular in Uruguay and in the South of Brazil. I became obsessed with this sauce after I went to Argentina in 2011, so when I came back home to the US I developed my own Chimichurri sauce. My recipe has the additional flavors of aged balsamic vinegar, which gives a touch of sweetness; and smoked paprika, which obviously gives a touch of smokiness. I love it drizzled over any cut of steak, and even over dark meat chicken and salmon, but my favorite cuts to serve with chimichurri are tri-tip and rib-eye. It sure elevates the flavors of any steak. Enjoy!
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