What is the most popular brazilian recipe?

Question

What is the most popular brazilian recipe?

Answer 1

Lombo com Farofa (Roast Loin of Pork accompanied by toasted manioc)

6 pounds Boneless pork loin

2 Limes

Salt to taste

1 large onion, cut in thin slices

1/4 cup Soybean oil

2 tablespoons Parsley

2 tablespoons Green onions or scallions, sliced

2 tablespoons Margarine

1 quart milk, warm

Farofa:

2 cups Manioc flour

1 tablespoon Margarine

1 tablespoon Soybean oil

1 medium Onion, grated

2 Tomatoes, peeled, seeded and chopped

2 tablespoons Parsley, chopped

2 tablespoons Green onions, chopped

1 Hard boiled egg, chopped

1/4 cup Raisins

1/4 cup Dried prunes, chopped

1/4 cup Walnuts

The day before roasting, cut some shallow slashes in the top of the loin and season with salt and lime juice. Top meat with onion, oil, and scallions. Cover with plastic film and refrigerate.

The next day, rub the margarine on the loin and brown-off on all sides in a hot pan. Add warm milk, cover and continue cooking until soft. Transfer the meat to a roast pan. Strain juices from the overnight marination and pour over the loin. Place in a pre-heated 325 degree oven to roast until done.

To prepare farofa, place manioc flour in a bowl, add a little water and stir until evenly moistened. In a saute pan, heat the margarine and oil. Add onion and tomato, sauteing until the onion is translucent. Add manioc and combine well. Remove from heat and stir in the remaining ingredients.

Slice the pork, reassemble and arrange on a platter with the farofa alongside the meat

OR

Coxinha Chicken Croquettes

A Popular Brazilian Take Out, or Entree...

A chicken, preferably organic

A carrot

2 bay leaves

2 Onions

2 sticks of celery

Peppercorns

Parsley stalks

Water to cover

6 tomatoes

6 garlic segments

Juice of 2 lemons

A cup of cream cheese (Catupiry is best , if not available use Marscapone)

Qty chopped parsley

Qty chopped spring onions

Salt and pepper to taste

2 large k***s of butter

Oil for deep frying.

3 cups of all purpose flour.

3 cups of stock

2 or 3 eggs

1/4 cup of milk

3 cups of fine breadcrumbs

Making Coxhinas is a two-day affair. So here's how to get started.

Day One - Take stock

Place the whole chicken, carrot, 1 onion, celery, peppercorns, parsley stalks, and bay leaves in a pot. Bring to a simmer, and after 20 minutes or so, turn off the hob. Leave until cooled, and remove the poached chicken only.

Remove the white meat from the carcass. Remove the skin. Shred the meat, so you're left with fine strands. Don't throw out the bones or the carcass. Use that to make the stock, so pop that back in with the cooking liquor, and simmer for a few hours.

Dip each tomato in the simmering stock for 10 seconds, remove , peel, cut, de-seed, and chop. Throw the tomato peels in to the stock.

Finely chop the garlic, remaining onion and parsley.

Combine, tomatoes, garlic, onion, and a k**b of butter and fry over a medium heat, for 2 to 3 minutes. Add parsley and spring onions at the end of the cooking process, along with the juice of the lemons. Cook for a minute or two, and remove from the heat.

Combine with the chicken, mix in cream cheese, season with salt and pepper, taste, cover, and refrigerate overnight.

Strain stock, when cool. Pop in the fridge overnight.

Day Two - Have a ball

Remove the fat from the top of the stock.

Bring stock to the boil, with a k**b of butter, reserve the rest of the stock for another day.

Add flour, and stir vigorously with a wooden spoon, for 2 or 3 minutes until the dough is formed. It will leave the sides of the pan. Add hot stock or flour to adjust if necessary. Remove from the heat.

Allow to cool.

Mould into wee round balls, and flatten a touch.

This is the difficult part. so take your time, and make sure your hands are lightly oiled, so the dough doesn't stick to them and cause problems.

Place a piece of dough in the palm of your hand, and with the other hand starting pushing the chicken mix into the middle, so that is eventually surrounded in dough.

Shape into something that resembles a chicken leg.

Whisk eggs, in a bowl. Place breadcrumbs in a separate bowl. Season both.

Dip Coxinhas into the egg wash, and then into the seasoned breadcrumbs.

When completed place each Coxinha on a tray and refrigerate, for an hour or so before deep frying.

Heat oil, and deep-fry until golden brown. Remove, drain on a paper towel, and eat hot.

Good in the refrigerator for no more than 3 days. Or freeze the prepared balls, separately, in shrink wrap. Thaw completely, before deep frying.

Makes about 24, depending on the size.

Answer 2

Feijoada, yum.

Answer 3

A Brazilian wax

Answer 4

My favorite brazilian recipe is -"Pollo Ala Crema"

Ingredients

6 ounces chicken b*****s , cubed

1/4 medium sized onion , sliced

1/2 bell pepper , sliced

1 ounce canned mushrooms

1 tablespoon pimientos , chopped

1/2 tablespoon chicken base

1 tablespoon cornstarch

1 cup half-and-half cream

1 cup milk

1/2 tablespoon butter

===Directions===

1-Melt butter in a large frying pan.

2-Saute chicken, onion and bell pepper until chicken is cooked and vegetables are tender. Add Half & Half, pimientos, mushrooms and chicken base. Bring to a boil.

3-Add cornstarch to milk and mix until dissolved, add to chicken mixture.

4-Bring to a boil for 5 to 7 minutes or until chicken is tender.

5-Serve hot over Spanish rice, white rice or as a filling in tortillas.

This dish is my family's favorite and we make it as much as we can!

Hope that helps!

GOOD LUCK!