Coxinha (pronounced Co-sheen-ya)

*Note: This is another one of my all-time favorites. I haven't had one of these for about 16 years. You can buy these at any good padaria in Sao Paulo. I think they're Lebanese in origin.

Ingredients :

3 boneless chicken breast ½ chopped onion 2 chopped cloves of garlic 6 tablespoon margarine 2 cubes beef bouillon salt ground pepper 3 cups all-purpose flour 1 (8oz) cream cheese 2 eggs Bread crumb

How to Prepare :

Combine chicken breast, chopped onion, garlic, beef bouillon, salt, ground pepper, margarine and 3 cups of water in a pressure cooker. Place the pressure cooker in medium-heat. Chicken is ready 10 minutes after the regulator starts to blow steam. (If you don’t have a pressure cooker, cut chicken breast into 2-inch cubes and cook with the same ingredients in a saucepan over medium-heat for about 30 minutes or until done.) Remove chicken breast from broth. Finely chop chicken breast to make the coxinha filling. You can increment the filling with parsley, green onions. But do not add liquids to the filling. Bring exactly 3 cups of the remaining broth to boil. Add the 3 cups of flour into the boiling water and stir vigorously with a wood spoon for about 1 minute until it becomes dough. Take dough out of pan. When warm, knead dough until it becomes smooth and dissolve the flour lumps (about 10 minutes). Flatten dough with a rolling pin to about ¼-inch thick and cut medium size circles with a biscuit cutter. Place the dough in your palm, place a small cube of cream cheese and a teaspoon of chicken filling previously prepared. Dose the ingredients according to the size of the dough circle you cut so that you can close the dough with the filling inside. Knead scraps and re roll, repeat cutting circles until all dough is used. Fold and close the dough in a shape of a drum stick (a little chicken drum stick in Portuguese translate to "coxinha"). Grease hands if necessary. Baste the filled dough with egg whites and roll them over breadcrumb. Deep-fry the snacks 350 °F for about 8 minutes or until golden brown. Place in baking cups and serve with guarana.

Churrasco (Brazilian barbeque)

Note: I got this recipe off the Texas Beef Council's site. Prep: 20 minutes Cook: 15 minutes Servings: Serves 4 1 center-cut beef tenderloin roast -- salt and pepper, to taste Chimichurri Sauce: 3 bunches curly parsely, finely chopped 6 Tbsp. finely chopped fresh garlic 2 cups extra virgin olive oil 1 cup white vinegar

Combine ingredients for Chimichurri Sauce and let sit at least 2 hours. To prepare Churrasco remove any silver skin from roast. With a sharp knife, slice lengthways into tenderloin to about 1/4-inch deep. Begin turning knife to make a spiral leaving 1/4-inch of meat outside of knife. Continue slicing the layer until center of roast is reached (jelly-roll fashion). When cut and unrolled, it should be one 1/4-inch thick, flat, rectangular piece of meat. Salt and pepper to taste, baste with Chimichurri sauce, and grill on a very hot fire to desired degree of doneness. (A slow fire will dry the churrasco.) Serve with extra chimichurri sauce on the side.

Empada

Ingredients :

Crust: 4 cups all-purpose flour 12 oz margarine 3 eggs 1 teaspoon baking powder 3 teaspoon cold water Salt Filling: 2 boneless chicken breast ½ cup green olives (chopped) ½ cup heart of palms chopped 2 tablespoon all-purpose flour 1 chopped onion 1 tablespoon oil 2 tablespoon tomato paste Salt To baste: 1 egg yolk

How to Prepare :

Crust: Save the egg white of just one egg. Combine the yolk and remaining whole eggs with flour, margarine, baking powder and salt in a large bowl. Mix all ingredients vigorously with the fingers for about 10 minutes or until it becomes dough while holding the bowl with the other hand. Add the spoons of cold water to the mixture to reach the dough consistency. Do not knead the dough; just squeeze it with your fingers until mixed. Pat dough into a ball and let it rest while you prepare the filling. Filling: Combine chicken breast, chopped onion, oil, salt, and 1 cup of water in a pressure cooker. Place the pressure cooker in medium-heat. Chicken is ready 10 minutes after the regulator starts to blow steam, or cook for about 30 minutes in a saucepan. Remove cooked chicken and save the broth. Finely chop chicken breast and place it in a saucepan. Add green olives, heart of palms, tomato paste and stir in 2 tablespoon of flour. Place sauce pan over medium heat and cook filling while adding broth slowly to give a paste like consistency. ASSEMBLE: Take small amounts of dough and press against the mold to line it up to a bit over the edge. Fill the mold with chicken. Make a small lid with the dough and cover the mold. Press the lid borders against the mold to seal the line crust with the cover and cut the excess off. Brush top of pies with egg yolk. BAKE: Preheat oven to 375 °F. Bake for about 25 minutes of until top becomes golden brown. Let it cool and release from molds. SERVE: Place mini pies in baking cup to serve. Note: you need 4 eggs for this recipe. Use small eggs. For the crust, you use 3 yolks and 2 whites. For basting, only the yolk. Therefore, you will have 2 egg whites left over if you do the recipe right. The 3 teaspoon of cold water should be the exact amount to give the right consistency to the crust. But with practice, you can make your own adjustments of water depending on the size of eggs and type of flour available.

THE GREATEST BUFFALO CHICKEN WING SAUCE

THE GREATEST BUFFALO CHICKEN WING SAUCE
Printed from COOKS.COM

2 cups of dry cayenne peppers (50 grams)
1/2 cup of water
1/3 cup of chopped onion
1 chopped garlic
1/3 cup of chopped tomato
1 cup of white vinegar
1 stick of butter
1 bottle of lousiana sauce
1/2 lemon's juice
1 teaspoon of honey
1/4 cup of ketchup

This recipe is one of a kind. Ever since I ventured into making my own kind of chicken wing sauce, my wife, my friends and my family won't stop coming over to have some of this delicious finger-licking good special sauce. And here's how you make it:

Start by roasting the cayenne peppers on a pan over a medium high flame. Toss them around inside the pan for a couple of minutes and make sure you don't let these get burned. Add enough water to cover the peppers and bring water to a boil. Let them cook for ten minutes. Drain water and place them in blender. Add 1/2 Cup of Water, 1/2 Cup of Vinegar and salt. Blend on high and percolate.

Place butter stick on a pan over a medium flame so that it melts. Add Onion, Garlic, Tomato and the whole bottle of Lousiana Sauce. Let all cook for about five minutes stirring occasionally. Immediately pour into blender and add the percolated cayenne pepper sauce. Blend on high for two minutes. Add the lemon’s juice, the honey and the ketchup, and blend again for a few seconds. Pour back into the pan where you melted the butter, and let it simmer for a good 20 minutes.

What I usually do, is fry the chicken wings until they’re golden brown and very crispy and then I dip each one into the sauce. My wife and I love these with celery sticks and ranch dressing.

Submitted by: by ABRAHAM "THE CHICKEN WING MASTER" DIAZ

FEIJAO TROPEIRO

FEIJAO TROPEIRO

(Beans with seasoned cassava flour)

INGREDIENTS

1 kg (2lb) of pinto or kidney beans

250 g (1 cup) of cassava flour

1 kg (2 lb) variety of sausages

2 cloves of garlic, crushed

3 small sliced onions

250 g (1/2 lb) sliced bacon

2 hard boiled eggs

2 tbs of chopped green onions



PREPARE

First, let 1lb of beans soaked in water overnight. It will make the beans easier to cook and make beans less gassy as well.

Drain beans and place them on the pressure cooker.

Cover beans with tap water. (Water level should be 1 inch above the beans).

Close the pressure cooker and place in medium heat.

Your beans are ready 20 minutes after the regulator starts to blow steam.

Alternatively, cook the beans in a pot for 60 minutes or until tender.



Strain the beans and set aside.

Place a large skillet in medium heat and fry chopped pork bacon and pieces of sausage until golden brown. Chop sausage into small pieces. Add the garlic, onions and strained beans to the fried sausages. Add the manioc meal while stirring with a wood spoon.



SERVE:

Remove from heat and place the beans in a large serving dish. Decorate the edges with slices of sausage, green onions and hard-boiled eggs. Serve with collard greens and white rice.



SERVING SIZE: 8 portions.

High Energy Mix

1/3 cup raisins

1/3 cup unsweetened dried cranberries

1/3 cup diced dried apricots

2/3 cup pumpkin seeds

2/3 cup almonds

2/3 cup sunflower seeds

Combine all ingredients and mix well. Separate into 1/3 cup portions.

Italian Doughnuts

Vegetable oil, for frying

Olive oil, for frying

1 pound prepared pizza dough

3/4 cup sugar

1 1/2 teaspoons ground cinnamon

Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.

Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.

When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.

Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

Fried Zucchini

Olive oil, for frying

1 3/4 cups freshly grated Parmesan

1 1/2 cups panko (Japanese breadcrumbs)

3/4 teaspoon salt

2 large eggs

3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Lasagna Rolls

Sauce:

2 tablespoons unsalted butter

4 teaspoons all-purpose flour

1 1/4 cups whole milk

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Pinch ground nutmeg

Lasagna:

1 (15-ounce) container whole milk ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons grated Parmesan

3 ounces thinly sliced prosciutto, chopped

1 large egg, beaten to blend

3/4 teaspoon salt, plus more for salting water

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

12 uncooked lasagna noodles

2 cups marinara sauce

1 cup shredded mozzarella (about 4 ounces)

To make the sauce:

Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

VINAIGRETTE SALSA

INGREDIENTS:

Note: all diced ingredients = ¼ inch

1 cup of diced green and red bell peppers.

½ cup diced onions

1 cup diced ripe tomatoes.

¼ cup white wine vinegar.

2 tbs of olive oil

PREPARE:

In a bowl, mix green and red peppers, onions, tomatoes, vinegar and olive oil.

Hint: add salt to the salsa right before serving it. Salt dehydrates the tomatoes in the mixture if let for long time.

SERVE:

Brazilian Vinaigrette Salsa is great with Brazilian Barbecues or on top of any meat, fish and sausage.

SERVING SIZE: 8 portions.

Tuna Ala King (aka S.O.S.)

1 can Campbell's Cream of Mushroom Soup
1 can Bumblebee (Dolphin safe) Tuna Fish - water or oil drained off
1 bag Wonder sliced whole-wheat bread

• In a large bowl, mix cream of mushroom soup and tuna fish.
• Toast sliced whole-wheat bread in a toaster or in your broiler set at 500° F for 4 minutes.
• Warm soup and tuna mix in a saucepan on medium heat.
• Serve mix on toast.
• Enjoy!

Voodoo Chile - A recipe by Jimi Henrix

A dangerous dish native to the island of Haiti, but popularized in Scandinavia by the feature film Top Gun, Voodoo Chile is usually served over steamed rice or with cornbread.

The extremities of deceased relatives are stored in clay pots for hundreds of years, and once they have properly ripened, are ground into a fine paste and dabbed over the forehead and cheekbones, to be worn while preparing the dish.

The spread of this custom is widely attributed to the members of Christopher Columbus's expedition in the days after the New Deal.

Voodoo Chile

To make your own voodoo chile, follow this recipe:

2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 1/2 cups crushed tomatoes, (a 29-ounce.can)
1 3/4 cups ORTEGA Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine
1/2 cup ORTEGA® Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
2 oz. Jose Cuervo (minimum)
1 to 2 tablespoons ORTEGA® Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt

1. Quickly drink the Cuervo. Repeat as necessary.
2. HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
3. STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.

Makes 12 servings.

Good place to buy South American food CHEAP!

If you live in Northern Utah County you should check out JV's market in Eagle Mountain. It's a little bit out of the way, but if you're in Lehi, Saratoga Springs, or even Bluffdale - Eagle Mountain is not that far away. JV's is where I buy all the ingredients for my Mexican and Brazilian dishes. Read this article from the Provo Daily Herald about JV's:

http://www.heraldextra.com/content/view/198740/14/