Churros
These are Brazilian donuts Yummm! I couldn't fill them with the Dulce de Leche so I just dipped them - still really good...you can buy Dulce de Leche at a grocery in the ice cream topping section
These are Brazilian donuts Yummm! I couldn't fill them with the Dulce de Leche so I just dipped them - still really good...you can buy Dulce de Leche at a grocery in the ice cream topping section
Makes: 25
Ingredients:
1 cup sugar
1 Tbsp ground cinnamon
1 cup all-purpose flour
1 tsp baking powder
1 ½ cups water
1 tbsp olive oil
1/8 tsp salt
1 tsp sugar
veg. oil
1 can dulce de leche
Method:
Mix sugar and cinnamon, set aside. Sift flour and baking powder in small bowl. In medium sauce pan, bring water, olive oil, salt and sugar to boil. Add flour all at once. Mix vigorously until dough pulls away from sides, about 30 seconds. Cool for 10 minutes. Knead until smooth.
Fill medium pan with veg. oil about 2” deep, heat to 350.
Pipe, with very large star tip, strips that are 4-5” long into oil. Fry 2-3 minutes until golden brown. Remove from oil, roll in cinnamon sugar. Fill with dulce de leche .
Feijoada
This is a very rich and tasty stew. I froze a lot of it down ( which would horrify my instructor ) but it thawed really well. It definitely needed a salad with it though, to off set the richness. The different types of meat are optional in terms of type, however the sausage and some cured meat are traditional. Variety is what you are aiming for, because the background to the dish was to throw in a large variety of meat scraps.
This is a very rich and tasty stew. I froze a lot of it down ( which would horrify my instructor ) but it thawed really well. It definitely needed a salad with it though, to off set the richness. The different types of meat are optional in terms of type, however the sausage and some cured meat are traditional. Variety is what you are aiming for, because the background to the dish was to throw in a large variety of meat scraps.
Serves: 10-12
Ingredients:
2 lbs dried black turtle beans
1 lb salt cured beef ie. corned beef
2 tbsp olive oil
½ lb salt pork, cut into 1” cubes
1 medium white onion
4 garlic cloves
1 serrano pepper halved
2 bay leaves
1 lb smoked ham hocks
1 lb chorizo sausage, cut into 2” pieces
1 lb pork ribs separated
1 lb stewing beef, cut into 2 “ cubes
pig’s ears or other meat scraps
Method:
Day ahead , soak beans overnight in cold water in fridge. Soak salt cured beef in cool water, change water several times.
Drain beans and beef cut beef into small chunks.
In large pot heat oil, add salt pork, onions, garlic, pepper and bay leaves. Cook until onion is softened. Add ham hocks, sausage, ribs, stewing beef, salt cured beef and black beans. Add enough water to cover ingredients and cover pot. Bring to boil then reduce to simmer, cook for 2 hours. Stir occasionally. Skim foam and add water if necessary to keep covered. Take out ham hocks, remove bone, fat and rind, shred meat, return to pot. Beans will be very tender. Adjust seasoning. Serve with white rice, sautéed collard greens and orange slices.
Beurre Blanc - Sauce for fish or veggies, a little tangy and creamy
I have used this several times, you do have to watch it though, no distractions for a few minutes.
1 tsp shallots chopped
1/4 cup white wine vinegar
1/4 dry white wine
1/4 cup raw ( not clarified) butter
salt to taste
Simmer wine and vinegar with the shallots ( I used regular cooking onion , just a little less ) until only 1/4 remains. Add the butter a little at a time over low heat, DON'T let it boil, whisking vigorously to blend them together. Take off heat and add last bit of butter whisking the whole time. Keep it warm, whisking occasionally until you serve it. You can strain out the shallots if you want. My older kids really liked this!
Breading Food
I know breading is bad for the waist line, .......but it tastes soooo good! So every once in a while go for it!
You'll need:
seasoned flour ( salt, pepper, a little paprika......not too strong)
beaten eggs
bread crumbs or cornmeal or cornflakes or.... you decide!
Dip your food first in the flour, then shake off the extra. Then dip it in the egg and let the excess drip off. Then dip it into your choice of crumbs, shake off the extra again.
Fry in clarified butter until golden brown.
Fried Breaded Fish or Fillets of Sole Meunière
Bread your fillet as in the Breading Food instructions above ( I used cornmeal.....it was crunchier and good!). Fry your fillet in clarified butter until lightly brown, not long! It will be cooked in just a few minutes. Then put your fillet on the plate,and sprinkle with chopped parsley. Here is where in gets yummy, heat the butter in the pan until it turns lightly brown, add a bit more if you need to. Then add fresh lemon juice to the butter. The butter will froth up with the lemon juice. While it is frothing, pour it directly over the fish and serve at once. REALLY good!
