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Month: March 2022

Brazilian Fried Bananas With Cinnamon Sugar

Posted on by John Reynolds

Texas de Brazil Pan-Fried Cinnamon Bananas

fried bananas with cinnamon sugar glaze

Fried bananas are one of the more popular side items at Texas de Brazil, and for good reason. They have all the flavor and crispy indulgence of a churro, but the added creaminess of a perfectly ripe banana. A Brazilian fried banana coated with cinnamon sugar is so delicious, you’ll forget it’s relatively healthy, too!

Fried bananas are also ridiculously easy to make and require just four ingredients: butter, cinnamon, sugar and, of course, bananas.

How to Choose a Ripe Banana

For this recipe, you want bananas that are just ripe. They are easier to handle and the texture will soften up as you cook them. An over-ripe banana tends to go mushy when heated.

If you are going to be using your bananas right away, select bananas that have no traces of green on the peel. They should be a vibrant yellow with a few brown spots. Brown spots are different from bruises, which happen when the fruit has been dropped or handled too roughly. 

If you won’t be eating your bananas immediately, choose some with a little green on them. They will still ripen relatively quickly (1-2 days). You can further delay the ripening process by refrigerating the bananas. The peel will turn brown, but the fruit inside will be completely fine. Let the bananas come to room temperature before frying them. 

How to Speed Up Banana Ripening

If you change your mind and decide you need to make fried bananas immediately (it definitely happens), you can put your bananas in an open paper bag and leave it in a warm, dry area. Closing the bag will speed up the process even further. Bananas emit ethylene gas as a signal to ripen, and an enclosed space increases the gas’s concentration.

Can You Freeze Bananas?

Yes, whole bananas freeze very well. Freeze them with the skin on and they will keep for up to three months. Because the texture is somewhat softer and mushier with thawed bananas, these are often best suited to things like baked goods and smoothies. 

Brazilian Fried Bananas with Cinnamon Sugar

Ingredients:

4 tablespoons butter
¼ cup granulated sugar
1 tablespoon cinnamon
¼ tsp vanilla extract
Pinch of salt
4 ripe bananas 

Directions:

  1. Melt two tablespoons of butter in the microwave. Mix in ¼ tsp vanilla extract and a pinch of salt.
  2. Mix the cinnamon and sugar and put it on a large plate.
  3. Peel the bananas and brush each with the melted butter and vanilla mixture. Roll the bananas in the cinnamon sugar mixture.
  4. Melt the remaining butter in a skillet over medium-high heat.
  5. Add bananas and fry on each side until caramelized on all sides. Sprinkle with additional cinnamon sugar, if desired, and serve warm.

What to Eat with Fried Bananas

These cinnamon sugar bananas are perfectly delicious all on their own. However, they also make an exceptionally indulgent topping for ice cream sundaes and other desserts. If you’re in the neighborhood of one of Texas de Brazil’s 50+ locations, stop by and try pairing the fried bananas with one of our Brazilian papaya cream desserts. 

Easy Yuca Fries Recipe (Aipim Frito)

Posted on by John Reynolds

Make Aipim Frito at Home

fried cassava root with dipping sauce

Yuca is a shrubby plant known more commonly in Brazil as manioc or cassava. It is harvested for its starchy root, which is eaten as-is or processed to form tapioca/manioc flour. After rice and maize, yuca is the largest source of carbohydrates in the Tropics. 

History of Yuca Cultivation

fresh cassava root with ends trimmed
Cassava roots are a major source of carbohydrates in South America, Meso America, Africa, the Caribbean, and parts of Asia.

The cultivation of yuca likely goes back many thousands of years, although hard evidence of its domestication dates to only about 1400 years ago. Proof of its importance as a crop during this time was found at a Mayan site called Joya de Ceren in El Salvador. 

At this point, it seems it was a major food source for both Southern Mesoamerica and northern South America. There is also evidence to support its use in the diet of the Taino people of the Caribbean (yuca is, in fact, a Taino word). 

By the late 15th century, cassava was being produced in high yields due to its drought resistance and advances in agriculture, namely crop rotation. European colonists initially rejected the use of cassava and meal produced from it, believing it to be bad for their health. 

When the Spanish and Portuguese were unable to successfully cultivate wheat in the tropical climate, however, cassava became an acceptable substitute. It was introduced to their other colonies in Asia and Africa, where it remains an important crop to this day.

Yuca vs Yucca

Yuca, with one “c,”  is the shrub in the spurge family whose root is used as a foodstuff. “Yucca” is an entirely different plant, although it is still a shrub. It is a member of the asparagus family and native to hot areas of the Americas and the Caribbean. 

It is thought that the similarity in names of the two distinct species arose from Carl Linnaeus, the famed Swedish botanist, who accidentally named the “yucca” plant after the Taino word for cassava (“yuca”).

Like cassava, yucca is edible. However, it is the flowers and stems, not the root, that are eaten. Overall, yucca is predominantly used in landscaping for its dramatic appearance and large size. 

How is Cassava Used?

Yuca, aka cassava, can be used in a variety of ways. The starchy root can be used fresh, dried, or powdered. All versions of cassava feature heavily in Brazilian cuisine. It is a primary ingredient in pao de queijo (Brazilian cheese bread) and is frequently employed as a crispy, toasted topping (farofa). 

Fried cassava is also popular as a street food in Brazil, where it is known as aipim frito. These yuca fries are every bit as delicious as potato fries, and they are very simple to make. They are a satisfying snack or a great accompaniment to any meal, especially churrasco. 

Can I Make Yuca Fries in the Oven?

Yes, yuca crisps up beautifully when baked. If you prefer to make your aipim frito in the oven, simply preheat your oven to 425 degrees fahrenheit, toss in oil and a little salt, and cook until golden (about 25 minutes). You may want to flip them halfway to avoid one side getting too dark. 

Yuca Fries Recipe (Aipim Frito)

Ingredients:

3 lbs fresh yuca
3 cups vegetable oil
Salt to taste

Directions:

  1. Bring a large pot of salted water to a boil. 
  2. Peel the skin from the yuca roots and trim off each end. 
  3. Cut the peeled yuca into 3 inch rounds.
  4. Place yuca rounds in the boiling water and cook until fork tender, about 30 minutes. 
  5. When the yuca is tender, drain the rounds and let them cool until you can touch them. 
  6. Cut out the hard, center root of each yuca round, then trim the remaining yuca into sticks. 
  7. Make sure the yuca sticks are nice and dry. You can pat them dry with paper towels.
  8. Heat oil in a large skillet or cast iron pan over medium high. Caution: oil should not be smoking, just hot enough to sizzle when frying. 
  9. Fry your yuca sticks in batches until crisp and golden brown. Drain on paper towels and season with a little more salt. 
  10. Enjoy with your choice of condiments (try this creamy garlic sauce!)

What to Eat With Yuca Fries

Fried yuca goes well with almost anything. It is crispy and salty on the outside, creamy and lightly sweet on the inside. We suggest pairing it with your favorite churrasco dish, like smoked sausages or flame-roasted picanha. 

You can now cook your own churrasco meals at home with one of Texas de Brazil’s premium grill packages. Curated boxes with prime cuts of meat are delivered right to your door. Visit our site to see what we have available.  

 

Condensed Milk Desserts in Brazil

Posted on by John Reynolds

3 Simple Sweet Tooth Recipes Using Condensed Milk

Brazilians love their desserts, and the variety and sheer number of treats to be found can be as overwhelming and dazzling as Rio’s Carnival. Despite the variety of desserts, however, there is one, single ingredient that tends to appear more than most: condensed milk. 

It is easy to understand why condensed milk features so heavily in Brazilian desserts. On its own, it is sweet and silky. Paired with other ingredients, it lends a smooth, fudgy texture to a bite sized treat. It is also inexpensive and does not need to be refrigerated. 

The following are five easy recipes you can make at home using condensed milk and a few other simple ingredients. All can be made ahead of time and frozen for added convenience.

Brigadeiros Recipe

Brazilian chocolate ball desserts in paper cups
Brigadeiros (served in little paper cups) are popular at children’s parties.

 

Brigadeiros are one of Brazil’s most favorite sweet treats.They are named after Brigadier General Eduardo Gomes, a Brazilian political leader during the 1940s. This recipe was practical at the time, since it did not contain any wartime rationed ingredients like eggs or milk.

Today, it is an especially favorite at children’s parties. 

Ingredients:

1 can (14 oz) sweetened condensed milk
3 tablespoons Dutch cocoa powder
1 tablespoon unsalted butter
1/2 cup chocolate sprinkles
Pinch of salt
Paper candy cups

Instructions:

  1. Grease a casserole dish or other non-stick baking dish
  2. Heat your condensed milk, butter, and cocoa powder in a small saucepan over medium heat. Stir until butter is melted and the mixture is slightly thickened (10-15 minutes). 
  3. Add a pinch of salt and stir.
  4. Pour the mixture into the greased baking dish.
  5. Refrigerate for one hour.
  6. Pour your sprinkles onto a large plate for easy coating.
  7. Using a small, 1.57” ice cream scoop or melon baller, scoop out the hardened mixture and roll each scoop into a smooth ball with your hands. 
  8. Toss each ball into the dish with chocolate sprinkles until they are evenly coated.
  9. Put each ball into a candy cup and refrigerate until ready to serve. 

Rabanada Recipe (Brazilian French Toast)

fried Brazilian french toast slices with cinnamon sugar
Rabanadas are Brazil’s version of French toast.

 

In America, French toast is traditionally made with milk and eggs and eaten with syrup for breakfast. In Brazil, a similar version is made but with condensed milk and lots of cinnamon sugar. It is eaten for dessert or an afternoon snack, instead of as a morning meal. 

Ingredients:

1 loaf of bread (preferably stale)
6 oz sweetened condensed milk
3 eggs, room temperature
½ tsp cinnamon
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp salt
Vegetable oil

Directions:

  1. Slice bread into 1-inch slices.
  2. In a small bowl, mix together eggs, condensed milk, vanilla extract, and salt.
  3. Soak each piece of bread on both sides and transfer to a baking dish. 
  4. Pour any unused mixture over the slices. Cover with cling film and refrigerate for 3 hours or up to overnight.
  5. When the bread has soaked up all the mixture, preheat a skillet for medium heat. 
  6. Mix your cinnamon and sugar and put it on a large plate. 
  7. Add vegetable oil to the skillet.
  8. Remove a slice of soaked bread from the egg mixture and drain off any excess. Fry in oil for 2-3 minutes per side, until cooked through and golden brown. 
  9. Immediately after frying, coat each slice in the cinnamon sugar mixture and transfer to a paper towel lined plate or cooling rack. 

Cajuzinho Recipe (Brazilian Cashew Bites)

Brazilian peanut candy bites rolled in sugar
Cajuzinhos are like a peanut variation of the Brigadeiro.

 

Like Brigadeiros, these bite-sized treats are popular at children’s birthday parties. The name translates to “little cashew,” since they were originally made using ground cashews. Today, however, they are more commonly made with peanuts. 

This recipe is very similar to Brigadeiros, but incorporates crushed peanuts and a sugar coating rather than sprinkles.

Ingredients:

1 can (14 oz) sweetened condensed milk
1 tablespoon Dutch cocoa powder
3 tablespoons ground, roasted peanuts (unsalted)
1 tablespoon unsalted butter
Granulated sugar
Pinch of salt
Paper candy cups

Directions:

  1. Grease a baking dish or glass bowl. 
  2. Heat condensed milk, butter, cocoa powder, salt, and ground peanuts in a saucepan over medium heat. Stir until thickened (10-15 minutes).
  3. Pour mixture into the glass dish or bowl.
  4. Refrigerate for one hour, or until hardened. 
  5. Scoop out bite sized-amounts with a spoon or ice cream scoop and roll into balls. Coat in granulated sugar and put in candy cups.
  6. Garnish with a whole roasted peanut. 
  7. Refrigerate until ready to serve.

Main Course is Covered at Texas de Brazil

Plan a truly unforgettable party by pairing one of these sweet Brazilian recipes with a traditional churrasco dinner. You can now prepare authentic dishes at home with one of Texas de Brazil’s grill packages. From a la carte options to hand-curated boxes, you can enjoy the premium flavors of Brazil delivered right to your home. Go online today to order yours and get ready for barbecue season. 

Creamy Brazilian Garlic Dipping Sauce

Posted on by John Reynolds

Molho de Alho for Churrasco

creamy white sauce in white bowl with spoon

Molho de Alho is a favorite Brazilian garlic dipping sauce served alongside meats and occasionally on top of bread. It is especially delicious on grilled chicken or churrasco-style picanha. It is essentially a roux sauce that is thickened even further with mayonnaise and seasoned with herbs and plenty of garlic.

This recipe is for the basic sauce, but it can easily be customized to suit your tastes. Some common variations might include lemon zest for a little tang, or smoked paprika for some heat. The choices are really endless, so have fun experimenting.

While Brazilians typically use this as a dipping sauce, it would work well as a white sauce for flatbread or pizza, or even as a garlicky sauce for pasta. 

Dietary Adjustments for Molho de Alho

If you are dairy-free, you can still make this recipe. There are vegan options for milk, mayonnaise, and butter, all of which will work just as well. For a gluten-free version, substitute the wheat flour with tapioca flour, which is actually used quite a bit in Brazilian cuisine (like in this delicious Brazilian cheese bread).

Creamy Brazilian Garlic Dipping Sauce (Molho de Alho)

Makes 1.5 cups

Ingredients:

2 tablespoons unsalted butter

2 tablespoons all purpose flour

4 large cloves of garlic, minced

1 cup of milk (can be any percentage of milk fat)

½ cup mayonnaise

¾ tsp salt

Freshly ground black pepper

½ tsp dried oregano

Directions:

  1. Melt the butter in a saucepan over medium heat. When it is melted, add the minced garlic and cook just until softened and fragrant (1-2 minutes)
  2. Add in your flour and mix to form a roux paste. Cook for a minute or two until the paste takes on a light golden color.
  3. Slowly whisk in your milk until fully combined with the flour mixture. Let the sauce thicken a little over two minutes.
  4. Add in your mayo, oregano, salt, and pepper. Cook for an additional 1-2 minutes over medium heat.

If you want to make this sauce ahead of time or need to store leftovers, it will keep in the fridge for up to one week. 

Enjoy Texas de Brazil Churrasco at Home

How about some picanha to go with your garlic sauce? You can enjoy churrasco at home with one of Texas de Brazil’s premium grill packages. Each box is carefully curated with the highest quality cuts of meat and delivered conveniently to your door. With seven different boxes and price points to choose from, you’ll be sure to find a perfect option for your next dinner at home. 

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