Herbed Tikka Masala

I added a couple of twists to a very popular Indian dish. The result is a more mild, fresh, and cremier dish.

Read more: Herbed Tikka Masala

Cheese Ravioli with Chicken and Wine Sauce

This sauce is really easy to make, and really fast too! The variations to this recipe are endless. The cheese ravioli can be substituted for penne or any other pasta.  Also, when using this sauce with ravioli, it can be served on small individual plates as a first course or tapas. 

Read more: Cheese Ravioli with Chicken and Wine Sauce

Chicken Marsala with Cream, Garlic and Herbs

I bring a fresh twist to classic italian dish by adding fresh herbs and cream. You have to try it!

Read more: Chicken Marsala with Cream, Garlic and Herbs

Chicken Legs with Beer

Simple to make, this recipe has a rustic look but some really great flavors!

Read more: Chicken Legs with Beer

Salt Cod with Potatoes and Olives (Bacalhau à Gomes de Sá)

Bacalhau à Gomes de Sá is a very traditional dish from Portugal that Brazil decided to make its own – like all the other salt cod recipes ever invented in Portugal. 

The method of salting fish or meat, was widely used during the time when Brazil became Portugal’s colony. Therefore, the different recipes and ways to prepare the salt cod were fully embraced by the Brazilians. Wonder why? It’s very tasty and much easier to make than most people would think. 

This recipe is called Bacalhau à Gomes de Sá, but if you can’t pronounce that, simply call it Salt Cod with Potatoes and Olives. It is a simple dish that uses only a handful of ingredients. Just watch for timing: it can be prepared in advance, but the salt cod must be soaked for at least 24 hours before cooked. Using salt cod just takes a bit of planning. 

Another important thing: use high quality olive oil and olives. I feel like that, besides the salt cod, the stars in this dish are the olive oil and the olives. Good quality, pungent, rich varieties of olives will work best here. The slightly caramelized onions bring a touch of sweetness, and the potatoes will balance everything out and add sustenance to the dish. The eggs make for a pretty topping – and a delicious one – do not skip it!

A big prove that Brazilians have fully embraced salt cod dishes is that these recipes became an Easter tradition down there! On Easter Sunday, a large casserole or skillet is one of the most popular main courses served at the occasion. It has become that kind of special food that everyone looks forward to.

Bacalhau à Gomes de Sá is simple to prepare and full of flavor. I promise that salt cod is really easy to handle! Give it try and maybe you will also want to incorporate this new dish into your traditional repertoire - at Easter or at any time of the year!

Read more: Salt Cod with Potatoes and Olives (Bacalhau à Gomes de Sá)

Shrimp with Catupiry (Camarão com Catupiry)

When I first moved to the US, I was very surprised to learn that most people - especially those who were cooking and talking about food on TV - did not think that the combination of shrimp (or shellfish in general) and cheese worked well together. I would think: “How in the world?! I bet these people have never been to Brazil!”.

One of my favorite combinations in Brazilian cuisine is shrimp and a creamy cheese called requeijão – which is our nuttier and creamier version of cream cheese.

There is a brand of requeijão named Catupiry – which has an extra luscious texture – that is amazing with shrimp. In fact, they go together so well that there is a dish named “Camarão com Catupiry”. Translating to English, it simply became “Shrimp with Catupiry”.

Several versions of this recipe are available - all of them have the creaminess and luxurious texture in common. Like most dishes from Brazil, white rice (I prefer jasmine) is the side of choice. To add a bit of crunch, shoe string potatoes are usually served on the side too - my husband rolls his eyes every time I add string shoe potatoes to a dish “Oh! This Brazilian thing”. Sorry, we like it. In fact, we love it!

My version is made in one single skillet that goes from stove top to oven. It has garlic, onions, and a bit of brandy for fun – and smoky sweetness. Béchamel sauce smoothers the shrimp before it is topped with Catupiry prior to broiling. It is simple to make.

As I mentioned, in Brazil we eat “Shrimp with Catupiry” over rice and shoe string potatoes, but I can see this recipe being served with slices of crusty bread (like a dip), or even mixed with elbow pasta for a Brazilian version of mac n’ cheese.

If you think that shrimp and cheese don’t go well together, give this recipe a shot. I bet that you will change your mind.

Read more: Shrimp with Catupiry (Camarão com Catupiry)

Crab and Coconut Brazilian "Risotto" with Mango Salsa ("Risoto" de Carangueijo e Coco com Salsa de Manga)

I knew it was very risky to feature the word risotto as part of this recipe’s title… Even more so having the word Brazilian next to it! I understand that Italians are very proud and protective of this centennial method of cooking rice – as they should be. So, before I start getting yelled at by my Italian friends I think I owe an explanation, right?

First, there is not such a thing as Brazilian risotto (that’s why I put the word risotto under parenthesis). Risotto is the Italian method of cooking certain varieties of high-starch rice in a broth until a creamy consistency develops. A traditional risotto recipe usually contains butter and/or olive oil, onions, wine and broth (vegetable, chicken, beef, or fish). Italians say that risotto is a white canvas that serves as the base to other ingredients to add flavors and textures to the dish.

That said, I was curious about trying to apply some Brazilian flavors to the traditional risotto method. Luckily, my creation was a hit!

So, to create my Crab and Coconut Brazilian “Risotto” I used non-traditional ingredients for the method, although they were all from the same “family”. For example, I used coconut oil to replace butter or olive oil, cachaça in lieu of wine, and a mixture of coconut milk and broth instead of just broth. The result was just as creamy, with the same all dente texture, and a slight unexpected flavor that was begging for the addition of some tropical ingredients. That base was my Brazilian white canvas.

Everything else came together very naturally: loads of scrumptious crab meat, nutty toasted coconut, tangy lime zest and a touch of sweet-spicy mango salsa. I hope you enjoy just as much as I did. Buon Appetito! Bom Apetite! Just give it shot.

Read more: Crab and Coconut Brazilian "Risotto" with Mango Salsa ("Risoto" de Carangueijo e Coco com Salsa...

Brazilian Cuscuz (Cuscuz Paulista)

My Goodness! How much have I missed working on my recipes and, especially, sharing them?! Life with two boys – one being a two-year-old that is not yet at school - and our move to Tampa, “forced” me to take a step back on my cooking activities.

Well, one thing is for sure: I HAVE NO REGRETS!

In fact, spending the last year focusing on the needs of the boys and helping our family to adjust into our new hometown have been a great experience. I feel incredibly grateful to have being able to do that.
That said, I am ready to push the restart button and go back to the kitchen!

I believe that a great come back calls for a super traditional dish – for that reason, I am sharing with you a recipe for Brazilian Cuscuz (Cuscuz Paulista).

I know what some might be thinking: “I had no idea that Brazilians had a couscous recipe!”. Yes, we do! And the version I am sharing here is delicious and it is spelled Cuscuz.
Couscous has its origins in the Northern part of Africa – mainly Tunisia, Algeria, and Morocco. The geographic proximity to Portugal made the recipe make its ways into the Portuguese table – and in the 1500’s it was a very popular dish (not anymore these days).

When the Portuguese arrived in Brazil, they found out the indigenous people had a very similar dish. But instead of using semolina flour, the natives used maize flour and/or yuca flour to prepare it.
So the Portuguese incorporated some of the ingredients that they were using already - such as seafood, green olives, and eggs - into this new found flour mixture. Boom! The Brazilian Cuscuz was born.

The version I am sharing here was inspired by the traditional recipe found on the book “Viagem Gastronomica Atraves do Brasil”, by Caloca Fernandes. I made some adaptations on the method and ingredients. I also added a spicy sauce to serve on the side to suit the American palate ;)

This specific version is very popular in the state of São Paulo – that’s why it’s called Cuscuz Paulista. There are different versions around Brazil, especially on the Northern and Northeastern parts of the country. Those versions are more basic, with less ingredients; and often served as side dishes.

This gorgeous and delicious version I am presenting is definitely the center of attention at the dinner table! Enjoy!

Read more: Brazilian Cuscuz (Cuscuz Paulista)

Salmon with Passion Fruit Sauce (Salmão ao Molho de Maracujá)

It was such an honor to be a guest at the TODAY Show once more! Receiving such an invite is so exciting, but the most exciting part is not about being on national television in such a high profile show - like all those movie stars we see on the TODAY show ;) What really gets me excited is to be able to share my Brazilian background through my recipes with a much wider audience!

Being invited to run their cooking segment has allowed me to reach people on four corners of the United States to present them with something that would be new for most. Of course I can reach anyone through my website, but people would have to have the interest on such things to research online. So having that kind of opportunity is like knocking on everyone’s door and saying: “Here is a Brazilian recipe for Salmon with Passion Fruit and Coconut Rice. The hosts of the TODAY show ate and approve it. Why don’t you give it try?” And that is awesome!

So I was delighted to be part of the TODAY’s Valentine’s Day segment and share a delicious, fresh, healthy, and romantic recipe. The whole idea was to present a recipe “to set the mood” and they all agreed that my Salmon with Passion Fruit Sauce and Coconut Rice fitted the bill perfectly – the combination of salmon and passion fruit might sound unusual for some, but it is very well known (and loved) in Brazil. In this easy recipe, I use brown sugar to break the acidity of the passion fruit, and table cream (or crème fraiche) to add a velvety texture to the sauce. Top with fresh herbs and serve over Coconut Rice. 

Photos - Samantha Okazaki/NBC

Read more: Salmon with Passion Fruit Sauce (Salmão ao Molho de Maracujá)

Fish Moqueca (Moqueca de Peixe)

Greetings from… Florida! If you often follow my recipes, chances are that you noticed that I haven’t posted anything new in a little while. Well, it was all for a very good reason: we were in the middle of a move! Selling the house, packing all our belongings, finding a place to move in, finding a new school, etc. has kept my hands completely full for a few months – and doing it all in the middle of summer while taking care of my two crazy boys certainly did not make the process any easier… But what really matters is that we are all moved in and well-adjusted to Tampa! We absolutely love it here!!

So to celebrate my first post in long time, I want to share one of my BEST recipes! In fact, I cannot believe I haven’t posted my Fish Moqueca here earlier (I just had a recipe for Shrimp Moqueca).

Fish Moqueca is a traditional stew from the Northeastern part of Brazil – especially from Bahia, which is a culinary paradise! It is made with delicious ingredients, such as coconut milk, red palm oil, and cilantro. It has a beautiful yellow/orange color – due to the red palm oil – and a delicate, unique flavor. I often make this recipe in my events because it is such a crowd pleaser! It is so simple to make and it is, in my opinion, one of the recipes that best showcase the delicious food from Brazil. I hope you enjoy!

Read more: Fish Moqueca (Moqueca de Peixe)