Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, onions, garlic, pepper, and bay leaves. Cook and stir for 5 minutes to render out the pork fat and soften the vegetables. Add the ham hocks, sausage, ribs, cubed beef, carne seca, and black beans.

Cover with just enough cold water to cover (about 21/2 quarts). Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking.

Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.

To serve, ladle some of the bean broth into shot glasses or little cups, add a dash of hot pepper sauce and drink – this is traditionally done to get the palate prepared for the feijoada. Serve feijoada in large wide bowls, garnished with orange segments and accompanied by collard greens and white rice.

Sauteed Collard Greens:



(Makes: 8 Servings)

Ingredients
2 bunches collard or kale greens, about 2 pounds
3 tablespoons extra-virgin olive oil
4 garlic cloves
1 cup chicken broth
Kosher salt and freshly ground black pepper

To Prepare The Greens:
cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.

Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well.

Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the blanched greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve with the feijoada.

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Brazilian Rice

Ingredients
3 Tbsp. Oil
3 to 4 Garlic Cloves - crushed
2 cups Rice - uncooked
4 cups Water
1 & 1/2 tsp. Salt

Preparation
Put oil in a heavy pan and heat.
Add garlic and cook until golden brown.
Add rice and fry until it begins to turn brown.
Add salt and water and lower the heat.
Cover and cook 20 minutes without stirring.
Add more water if needed.
Brazilian rice should be dry and each piece separate.
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Camarao a Bahiana - Brazilian shrimp a la Bahiana
North Brazil Speciality



(Makes: 6 to 8 Portions)

Ingredients:
2.5 kg Shrimps
2 big onions (in dices)
4 big tomatoes (in rings)
Herbs (parsley and coriander)
2 lemons juiced
4 cups sugar-free coconut milk
2 cups shrimp sauce
2 Tbsp. tomato extract
Garlic (optional)

Preparation
Fry the shrimp in some oil. Add while warm to marinade (onions, lemon juice and tomatoes). Put in refrigerator for 12 hours. Then cook all together (marinade too!) with 4 cups coconut milk, 2 cups shrimp sauce and two Tbsp. tomato extract. Let it cook about 20 min. Add herbs, do not cook anymore. Serve warm with white rice. Coconut milk is found in African grocery shops.
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Camaro com Catupiry na Moranga
(Shrimp & Cream Cheese In Pumpkin)

'Catupiry' is a cream cheese from Brazil.
If you cannot find this you can use
Philadelphia Cream Cheese.
This recipe is a must for shrimp lovers!

Ingredients:
Olive oil
1 Onion
2 Garlic cloves
Tomatoes (if wanted, 1 or 2 chopped)
Shrimps (about 500g)
Cream cheese (about 400g)
Pumpkin-shaped squash
(about 25-30 cm in diameter)

Preparation
In a pan, put olive oil, add chopped onion and garlic, and fry.
Add chopped tomatoes and cook until you have a 'chunky' sauce.
Add shrimps (use small ones, cleaned), mix, and cook only for a while.
Add the cream cheese, mix well, and pour the mixture into the squash
(which will be your 'pan').
Bake (in low-medium heat) until squash is cooked (don't let it overcook!).
When serving, take squash pulp together with the shrimp-cheese mixture.

Tip:
Use a ca. 25-30cm diameter squash (as short as possible). Take seeds out.
If needed, take part of the pulp out - leave about a 3cm thick wall.
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Camaro Delicia - (Delicious Shrimp)

(Makes: 4 Portions)

Ingredients:
2 pounds peeled shrimp
1 large onion, small diced
1 large tomato, small diced
1 red pepper, small diced
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
1 minced garlic clove
2 tablespoons tomato puree
4 tablespoons oilve oil
cup fresh cream
1 teaspoon crushed red pepper
4 oz cream cheese
2 tablespoons flour
Salt to taste

Preparation
1. Using a large pan, saut the onion and garlic with olive oil.

2. Add the red pepper and tomato; when start to caramelize, add the flour and mix well.

3. Add the shrimp, tomato paste, crushed red pepper and salt; allow it to cook but be careful not to overcook the shrimp.

4. Turn off the stove and add the fresh cream, cream cheese, parsley and cilantro.

Side Dish Suggestions:
White rice or mashed potatoes.
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Couve - (Brazilian Style Collard Greens)



Ingredients:
4 to 5 bunches of collard greens (or kale)
Butter (use 1/2 tablespoon for every cup of shredded collards)

Preparation
Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife. Just before serving, melt the butter and add collard greens. Cook over high heat stirring constantly until collard greens just start to wilt. Sprinkle with salt and serve.

Note:
A little bit of garlic gives this dish an excellent taste!
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Dulce De Leche

This is a delicious caramel spread from
Brazil and is very addictive, watch out,
this is NOT low in fat... quite the contrary:)
but soooo worth it.

Ingredients
1 can sweetened condensed milk

Preparation
1. Pierce the top of the can with a bottle
opener and remove paper from can.
2. Cover top of can tightly with aluminum foil.
3. Place in a sauce pan, submerge in water to 1" from the top.
4. Boil over med-low heat for 4 hours.
5. Open lid of can and place contents in a bowl.
6. EXCELLENT for dipping apples, pears, crackers
and for spreading on bread and great on ice cream!
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Farofa - (Roasted Cassava Flour)

(Makes: 10 Servings)

Ingredients
165 g diced bacon
a few slices of Portuguese sausage
1 onion, chopped
2 bananas (optional), sliced
500 g cassava flour

Preparation
1. In a large frying pan, fry the bacon and the
sausage slices over a low heat until crisp.

2. Add the onion and fry until they are slightly browned.

3. Add the bananas and fry for another minute.

4. Then add the cassava flour and stir-fry.
The consistency should be like a crumble topping.

5. Add salt and pepper to taste if desired.
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Farofa De Manteig

(Makes: 4 Servings)

Ingredients:
50g/2oz Butter
1 small Onion, coarsely chopped
1 Egg, beaten
150g/+5oz Manioc (cassava) Meal
2 tbsp freshly chopped Parsley
Salt and Pepper

Preparation
1. Melt the butter in a frying pan, add the onions
and saut until soft, but not browned.

2. Reduce the heat, add the egg, and cook,
stirring until scrambled and well mixed.

3. Gradually add the manioc meal and continue to cook, stirring, until the mixture becomes golden and resembles toasted bread crumbs.

4. Season with salt and pepper and stir in the parsley.
Serve hot as an accompaniment to meats, poultry and fish.
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Farofa Rapida

(Makes: 4 to 5 Servings)

Ingredients:
75g/3oz Streaky Bacon Rashers, chopped
A few slices of Linguica Sausage
1 Small Onion, chopped
1 Banana, sliced (optional)
225g/8oz Manioc (cassava) Meal
Salt and Pepper

Preparation:
1. Place the bacon and sausage in a large frying
pan and fry over a low heat until crispy.

2. Add the onion and continue to
fry until they are golden brown.

3. Add the banana if using and
fry for a further minute.

4. Then add the manioc flour and fry,
stirring, until it resembles bread crumbs.

5. Season with salt and pepper and serve hot
as an accompaniment to meat, poultry or fish.
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Feijoada - (Brazilian Black Beans)



Ingredients:
8 cups dried black beans
3 pounds carne seca
(Brazilian salted cured beef)
2 pounds sweet sausage
(or Portuguese chorio, when available)
garlic (chopped) 2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons olive oil
2 pounds baby back spareribs

Preparation:
The night before soak the beans in a large bowl with water to cover at least 3-4 inches. Soak the carne seca in water to cover. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat.

Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch pieces. (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it). Cut the ribs into 2-rib sections. Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered. Keep an eye on the beans so they don't burn at the bottom!

Chop the onion and garlic. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back into the pot: it will thicken and season the beans. Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. I like to leave them in with the beans, it keeps them hot.

Serve the feijoada and garnishes in ceramic bowls and platters (it will add a touch of authenticity!). To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and couve around the sides. Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.

Note:
Fresh pepper-lemon sauce adds a "special" touch to this meal.
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Feijoada - Traditional Brazilian Stew

The slaves in colonial Brazil created the Feijoada
when they started cooking the pork meats that
farmland owners discarded, such as ear, tails
and feet, in a big pot with the black beans.

Prep Time: 15 minutes
Cook Time: 2 hours
Makes: 4 Servings

Ingredients:
1 pound black beans,
dried - not from a tin
1 pound salted pork ribs
1 pound salted bacon
8 tablespoons olive oil
2 onions, peeled and finely chopped
6 cloves garlic, peeled, finely chopped
2 large smoked sausages, cut into big chunks
1 pound smoked pork ribs, cut into pieces
1 pound smoked bacon, cut into chunks
1 tablespoon freshly ground black pepper
5 bay leaves
Cooked rice, orange slices,
spring greens, as accompaniment

Preparation:
Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.

Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.

Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.

Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.
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Frango ao Vinho - (Breast Of Chicken In Red Wine Sauce)



(Makes: 6 Servings)

Ingredients:
3 slices Bacon
6 pieces Chicken breast,
skinless and boneless
to taste Salt & pepper
1 cup Flour
2 tablespoons Olive oil
1-1/2 cups Small pearl onions, peeled
1 cup Dry red wine
1/2 cup Chicken stock
to taste Thyme, dry

Preparation:
Fry bacon until crisp, drain on absorbent
paper, break into pieces and reserve.

Season breasts with salt and pepper. Dip in flour.
Heat olive oil in the saute pan.
Add breasts and brown well on both sides.
Remove from the pan and keep warm.

In the same pan add onions, wine, stock and thyme. Cook until the onion is soft and the sauce thickens. Adjust seasonings. Return the meat to the pan and continue cooking until done.

At service, place some sauce on the plate under the breast.
Garnish the onions and bacon.
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Pasteis Fritos -(Fried Turnovers)

Pastry shops frequently use the same fillings (chicken, beef, seafood, vegetables, or cheeses) to make small tartlettes (empadas) which also are served as appetizers. Makes two or more dozen depending on diameter.

Pasteis generally are filled with mixtures of meat, chicken or cheese.
They are best served warm immediately after frying.

Pasteis Dough:
2/3 cup Butter (or part vegetable shortening)
2 cups Flour, all purpose
1 teaspoon Salt
1 Egg yolk, beaten
3/4 cup Water, cold

Preparation:
Combine the flour and salt in a bowl. Add the rest of the ingredients and most of the water. Mix well with the finger tips, adding a few more drops of water if the dough sees dry. Cover with plastic film and let rest an hour.

In the same family are Risoles, a turnover shaped appetizer made with a cooked dough that is egg or water washed then coated with manioc meal before frying. Risoles are usually filled with cheese, shrimp or hearts of palm mixtures. One advantage is they can be held warm for a longer time than a Pasteis.

Risoles Dough:
2 tablespoons Butter
2 cups Milk
1 teaspoon Salt
2 cups Flour, all purpose

Preparation:
Combine the butter, milk, and salt in a medium saucepan. Bring to a boil, remove from the heat, and add the flour. Stir until well combined. Cool completely then knead until smooth. Cover with plastic film and let rest an hour.

Recheio de Carne - (Meat Filling)

Ingredients:
1/2 pound Ground beef
1 tablespoon Olive oil
1/2 cup onion, minced
2 tablespoons Fresh parsley, chopped fine
2 tablespoons Tomato sauce
to taste Salt, pepper, pepper sauce
1 egg, hard cooked, chopped
12 Olives, pitted

Preparation:
Cook and cool the meat filling. On a lightly floured surface, roll out dough until very thin. Cut 4-inch circles, remove scrap (which may be combined with fresh dough for re-rolling). Brush the circles lightly with water. Place about 1-1/2 teaspoon of filling in the center of each circle. Fold in half and pinch to seal.

Pre-heat oil to 365 degrees Farenheit in a deep fryer or high sided pan. Fry until golden, about two minutes. Drain on absorbent paper and serve warm. They will hold in a 250 degrees Farenheit oven for up to 30 minutes.
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Sopa de Palmito - (Cream Of Palm Heart Soup)



(Makes: 4 Servings)

Ingredients:
1 can Hearts of Palm
4 tablespoons Butter
4 tablespoons Flour
2 cups Chicken Stock
1 cup Milk
1 cup Heavy cream
White pepper, to taste

Preparation:
Drain and rinse the palm hearts.
Place in a food processor and puree.

Melt butter in a saute pan. Add flour and cook
over low heat, stirring constantly, into a blonde roux.

Slowly add warm chicken stock, stirring with a wire whip so it is lump free. Blend in the palm hearts. Add the milk and cream just before serving. Bring to serving temperature, but do not allow to boil. Add a little pepper to accent the taste.
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Strogonoff de Camarao - (Shrimp Stroganoff)



(Makes: 4 Servings)

A favorite in fine restaurants around Sao Paulo.
Also appears on menus with chicken or beef
although shrimp is much more elegant.

Ingredients:
1 pound Shrimp, peeled and deveined
1 Lime
1/2 large Onion, chopped
1 tablespoon Vegetable or olive oil
1/2 cup Catsup
2 cups Heavy cream
1/4 cup Cognac
1 can Hearts of Palm, drained &
cut in 1/2-inch slices

Preparation:
Squeeze lime juice over the shrimp and marinate while preparing other ingredients.

Heat oil in a saute pan. Add shrimp and rapidly cook. Remove and reserve. Add onion and cook over medium heat until translucent. Add the cream and bring to a boil. Reduce by about one-quarter to thicken slightly. Add the catsup and cognac.

Return the shrimp to the pan. Add hearts of palm and bring to serving temperature. Adjust seasoning with salt and white pepper.
Serve, accompanied by Brazilian white rice.
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Strogonoff de Frango - (Chicken Stroganoff)



Ingredients:
3 chicken breasts, medium diced
1 garlic clove, minced
Salt and pepper to taste
1 onion, small diced
2 tablespoons mayonnaise
1 tablespoon butter
cup ketchup
1/3 cup mustard
1 cup champignons
1 cup heavy cream, lightly whipped

Preparation:
Mix the chicken with garlic, mayonnaise, salt and pepper. Sautee the onions with butter and add the chicken until golden brown. Add the champignons, ketchup and mustard. Add the heavy cream and turn off the stove.

You can use corn instead of champignons. Serve hot in a bed of white rice and garnish with potato chips (shoestrings).
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