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Author: John Reynolds

Pernil de Cerdo

Posted on by John Reynolds

Pernil de cerdo on a cutting board with roast garlic

We can’t help it, we are in a cozy mood. It’s Fall, and that’s an excuse to start cooking stick-to-your-ribs meals, like creamy soups, hearty stews, and of course, roasts. There’s something so comforting about having a roast on: the smells permeating the house with the promise of something only time can achieve. Today’s recipe is for a twist on pernil de cerdo, a classic Puerto Rican pork shoulder roast that Braziliians have adopted, especially at Christmas time. 

What is Pernil de Cerdo?

Pernil de cerdo translates to “roast of pork” from Spanish. However, most Puerto Ricans simply call it “pernil” since it almost always entails pork. It is most often a pork shoulder, but some recipes use pork butt or even pork leg. 

The origins of pernil de cerdo are debatable, but it most likely became popular as a cheaper and more manageable version of lechon asado. This is a whole roast suckling pig cooked over an open fire-still a popular dish in Puerto Rico, but less accessible to home cooks working with an oven. 

What Cut of Pork to Use for Pernil?

We prefer the shoulder for pernil de cerdo since it holds its shape better after a long cook. Pork butt will fall apart if you attempt to slice it after four hours. This is not necessarily a bad thing, but it is more suited to something like pulled pork or a cuban sandwich as opposed to a centerpiece-style roast. Likewise, you won’t want to use a pork loin, since it is too tender for low and slow cooking. 

For traditional pernil, you need a pork shoulder with the bone in and skin on. The bone keeps the meat extra tender, and the skin is crisped up at the end for a crunchy, almost crackling like garnish. 

What to Serve with Brazilian Pernil de Cerdo?

Puerto Ricans often serve their pernil with fried plantains and arroz con gandules, a rice dish made with pigeon peas. Brazilians prefer to eat it with rice and other classic sides, like feijoada with farofa. 

You can serve your pernil with whatever you’d like. Roast potatoes, carrots, or turnips wouldn’t go amiss. Of course, pork almost always pairs well with apples. Try sauteeing some roughly chopped green apples with thinly sliced onions, salt, pepper, and a teaspoon of sugar for a sweet and savory companion to any pork dish. For another sweet companion, try grilled pineapple slices. 

What Temperature to Cook Pernil?

Pork technically only needs to be cooked to an internal temperature of 145 degrees fahrenheit to be safe to eat. However, pernil de cerdo is cooked to much higher temperatures to achieve that buttery, tender texture. Your roast will be ready when it has reached around 200 degrees Fahrenheit. 

Marinade Options for Roast Pork Shoulder

Traditional pernil de cerdo is marinated the day before roasting. Most marinades incorporate sofrito, which is simply a blend of aromatics like onions, garlic, carrots, and peppers sauteed slowly in olive oil. Brazilian sofrito is called “refogado,” and typically uses only onions and garlic.  

Puerto Rican recipes also incorporate adobo, oregano, and some kind of citrus. Our recipe omits the adobo but does benefit from a good squeeze of lime and fresh thyme and rosemary in place of the oregano. 

Pernil de Cerdo Recipe (Brazilian Style Puerto Rican Pork Shoulder)

Ingredients:

One 6 lb pork shoulder, bone in and skin on
2 tbsp refogado
1/4 cup of lime juice
½ cup extra virgin olive oil
1 oz fresh thyme, chopped
1 oz fresh rosemary, chopped
2 tsp kosher salt
Freshly ground black pepper

Directions:

  1. Score the pork, cutting through the skin and slightly into the meat.
  2. Rub the refogado into the scored pork, making sure to get under the skin.
  3. Whisk together the olive oil and lime juice in a bowl. Add in the salt, ground pepper, and fresh herbs.
  4. Pour the marinade over your pork roast in a shallow dish or in a gallon freezer bag. Place in the refrigerator and marinate overnight.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Transfer your pork to a roasting pan, skin side down, along with any remaining marinade.
  7. Roast for 3.5 hours, or until the roast has achieved an internal temperature of 195 degrees Fahrenheit (usually about 30-35 minutes per pound). 
  8. When the pork has come to the appropriate temperature, remove it from the oven and flip it so it is skin-side up.
  9. Preheat the broiler to 500 degrees fahrenheit, and return the pork to the oven. Broil until the skin is very crisp.
  10. When the skin is crisp, remove the roast and let it rest for a few minutes. Slice your pernil de cerdo tableside for a dramatic flair. 

More Great Brazilian Recipes to Try:

 

Stuffed Pumpkin Recipe (Camarao na Moranga)

Posted on by John Reynolds

Brazilian stuffed pumpkin with shrimp stew

Camarao na moranga is another favorite recipe at Christmas time in Brazil, where pumpkins are available year round. In the US, however, pumpkins mean one thing: Fall. This is a perfect meal to eat on a chilly Autumn evening. Not only that, its presentation is beyond compare: creamy shrimp soup in a real, roast pumpkin shell. Trust us, you won’t want to miss trying this stuffed pumpkin recipe this Fall. 

What Pumpkins are Used for Stuffed Pumpkin Soup?

Brazilians use a species of pumpkin called a moranga for this stuffed pumpkin recipe. The American equivalent would be a Cinderella pumpkin-the whimsical, somewhat squat pumpkins with a deep orange color. They are great for roasting and have a sweet, caramelized flavor when roasted. 

Interestingly, the origins of this stuffed pumpkin recipe in Brazil are as fairytale-esque as Cinderella herself. It is said that the first morangas were planted by Japanese political prisoners at the Presídio da Ilha Anchieta penitentiary.

Apparently, the conditions were quite unsanitary, leading many of the prisoners to contract worms. They refused Western medicine in favor of traditional remedies, which included pumpkin seeds. Local Brazilians became intrigued by the supposed remedy, and began buying the extra pumpkins planted at the prison. 

A trader carrying the pumpkins into a nearby town hit a rough patch of roadway, causing one of the pumpkins to roll off and into the sea. Miraculously, the pumpkin washed up on shore. Very coincidentally, the pumpkin was picked up by a seaside chef. When she opened it, it was supposedly full of shrimp. She was inspired to cook the shrimp inside and serve it in the hollowed out gourd. Thus, the first stuffed pumpkin recipe was born. 

This wild story is fun to tell and imagine. The only thing verifiable about it, however, is the general timeline and location when the stuffed pumpkin recipe known as camaro na moranga first appeared: in the 1940s in Sao Paulo. 

Squash Alternatives for Stuffed Pumpkin

While Cinderella pumpkins are typically used in the traditional Brazilian stuffed pumpkin recipe, other varieties of squash will do. Acorn squash, buttercup squash, and sugar pumpkins work well, especially if you want to make individual portions. If you want a slightly larger pumpkin “bowl,” you can also use Kobocha squash. 

What Type of Shrimp for Camarao na Moranga?

For your shrimp stuffed pumpkin recipe, you’ll want to use medium or large shrimp. This ensures everyone gets a generous helping of shellfish in every portion. White or pink shrimp is fine. Be sure to use either very fresh shrimp or opt for frozen, if you doubt the quality of the fresh shrimp. 

Brazilian Stuffed Pumpkin Recipe (Camarao na Moranga)

Ingredients:

One large Cinderella, kabocha, or other round roasting squash (8 lbs is good)
1 large onion, diced
3 cloves garlic, minced
Extra virgin olive oil
Kosher salt
1 fresh lime
Freshly ground black pepper
1 can stewed tomatoes
2 tbsp all purpose flour
1 cup fish stock
1/2 cup unsweetened coconut milk
2 lbs medium or large shrimp (raw/thawed, deveined, heads and tails discarded)
Fresh parsley
3 oz grated parmesan cheese
8 oz Brazilian cream cheese (you can substitute American)

Directions:

  1. Roast the pumpkin: Preheat the oven to 350 degrees Fahrenheit. Scoop out all the seeds and pulp. Season the inside of the pumpkin with a drizzle of olive oil, salt and black pepper. 
  2. Replace the top of the pumpkin and wrap the whole gourd in foil. You might need a separate piece to cover the stem. Roast for 45 minutes.
  3. While the pumpkin cooks, heat a large saucepan over medium-high. 
  4. Meanwhile, season the shrimp with salt, pepper, and a squeeze of fresh lime juice.
  5. Add a drizzle of oil to the hot saucepan. Sear the seasoned shrimp for a couple of minutes on each side, then remove. Be sure to reserve any juices produced by the cooked shrimp.
  6. Reduce the temperature to medium and add another drizzle of olive oil. Add in the chopped onions and cook for 2-3 minutes. Then add in the minced garlic and cook for a further 30 seconds or so.
  7. Add in your two tablespoons of flour and mix with the oil to form a rue. Cook for 30 seconds to eliminate the flour taste. 
  8. Slowly pour in your fish stock, whisking constantly. Bring the mixture to a boil to allow it to thicken fully, then reduce heat to medium. As it simmers, stir in the tomatoes and coconut milk. 
  9. Now, stir in the cooked shrimp. Let it warm through for a minute. 
  10. If you haven’t removed the pumpkin, do so now. Leave the oven on 350 degrees Fahrenheit.
  11. Carefully mop up any pumpkin juice with a paper towel. When the pumpkin is dry and cool enough to touch, spread the cream cheese all over the inside. 
  12. Now, ladle in your shrimp stew until the pumpkin is filled to the top. Sprinkle it with the parmesan cheese, and put it back in the oven (uncovered).
  13. Bake for 15-20 minutes, until the top has formed a golden crust.
  14. Garnish with fresh parsley. 
  15. Serve this stuffed pumpkin recipe over Brazilian rice. Be sure to scoop out a little pumpkin flesh with each spoonful. The combination of shrimp stew and fresh roasted pumpkin is a match made in Heaven. 

More Great Brazilian Recipes to Try:

Greek Rice Pilaf (Arroz a Grega)

Posted on by John Reynolds

Greek rice pilaf with carrots and spring onions

Arroz a Grega, or “Greek rice pilaf,” is a popular side dish in Brazil, especially at Christmas time. Despite the name, it is not, necessarily, Greek. There are disputes as to the origin of the dish and its name. Regardless, the general recipe incorporates traditional methods for cooking pilaf-style rice, while incorporating a few quintessentially Brazilian ingredients. 

What is Rice Pilaf?

Pilaf, in general, refers to a style of cooking long-grain rice. It usually involves toasting the rice in oil with aromatics, like onions and garlic, then simmering the rice in a flavorful broth with various proteins (lamb, chicken, fish, etc.) The result is a hearty dish with rice granules that are individual, not sticky like jasmine rice or creamy like risotto. 

Where Does Rice Pilaf Come From?

Although rice had already been in cultivation for thousands of years, the earliest recipes for rice pilaf were written in the 10th century.  The famed Persian philosopher and physician, Ibn Sina, included various recipes in his medical texts, describing the benefits of different ingredients. In Iran, he is still referred to as the “Father of Pilaf.”

This does not mean that pilaf did not exist in some iteration prior to this date. There are accounts, for example, of soldiers in Alexander the Great’s army (4th century BC3) eating “pilav,” and bringing the recipes home from Central Asia to Macedonia. 

The name itself has two derivatives. “Pilaf” is used predominantly in North America. It is derived from the Turkish pilav, which comes from the earlier Persian pilāv. British and Commonwealth nations refer to the dish as pilau, also Persian in origin and possibly Urdu, where the word pulāv indicates a dish of rice and meat cooked together. 

While the exact roots of the dish remain a mystery, it seems we can assume (based on the name and documentation) that the first pilafs came from the Middle East and surrounding regions. As trade routes expanded and cultural exchange flourished, rice pilaf made its way to various corners of the world, where it adapted to local ingredients and cooking techniques. 

Global Variations of Rice Pilaf

Caribbean Pelau: Eastern Caribbean recipes call for various local ingredients, like peas, pumpkin, and corn, along with pieces of chicken or cured pig’s tail. Other parts of the Caribbean add coconut milk and seafood, like crab meat.

South Asian Biryani: this dish originated with the Muslims of South Asia. It combines basmati rice with marinated meat (usually chicken, lamb, or shrimp) and a blend of aromatic spices, creating a rich and savory dish. Vegetarian versions with vegetables or paneer are also popular. In India, a dish called “pulao” also exists, but it is made with lentils and vegetables. Bengali pulao is more traditional, with saffron and long-grain rice. 

Central Asian Plov: In countries like Uzbekistan and Tajikistan, plov (or pilaf) is a staple dish made with long-grain rice, lamb or beef, garlic, and onion. It is usually seasoned simply with salt, pepper, and cumin, although other herbs and spices may be added regionally. 

Lithuanian Plovas: in addition to rice and vegetables (usually carrots, tomatoes, and/or mushrooms), plovas may contain chicken or pieces of pork derived from around the neck or stomach of the animal.

Arroz Grega in Brazil

In Brazil, rice pilaf is a staple item on the Christmas dinner table. The Brazilian version of rice pilaf, known as “arroz à grega,” showcases the country’s diverse culinary influences.

“Arroz à grega” translates to “Greek-style rice,” but it reflects a fusion of international flavors. This dish typically features white rice cooked with a medley of colorful vegetables like bell peppers, peas, and carrots. It’s often seasoned with olive oil and sometimes enhanced with raisins and cashew nuts for a touch of sweetness and crunch.

The vibrant colors and flavors of “arroz à grega” make it a festive addition to the Brazilian Christmas feast, providing a harmonious balance to the ubiquitous Chester hen and hearty stews that often take center stage during the holiday season. 

Why is It Called Greek Rice in Brazil?

No one really knows. While the Greeks do have their own version of pilaf rice, it is not, technically, a Greek dish. Furthermore, the Greek rice pilaf in Brazil incorporates ingredients not commonly found in Greek and other Baltic versions-namely, carrots and bell peppers. Either way, the name “arroz a Grega” has stuck, and indicates a specific Brazilian side dish simmered in broth with vegetables and raisins. 

Best Rice for Brazilian Greek Pilaf

Like traditional Brazilian rice, arroz a grega uses long-grain rice. This is important: long-grain rice has less starch, which keeps the granules from sticking to each other. You can use short-grain rice if that is what you have, but it will be harder to achieve the desired pilaf texture. 

Arroz Grega Recipe (Brazilian Rice Pilaf)

Ingredients:

2 cups long grain rice, such as Basmati
1 tbsp extra virgin olive oil
1 oz unsalted butter
1 yellow onion, finely diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup sweet green peas (fresh or frozen)
2 cloves garlic, minced
1 carrot, peeled chopped
¼ cup golden raisins
1 tsp red chili flakes
1 tsp ground cumin
3 cups chicken stock
2 tsp salt (more to taste)
Freshly ground black pepper
Diced spring onions for garnish (optional)

Directions:

  1. Rinse the rice until the water runs clear, then set aside.
  2. Heat a large skillet or pot over medium. Add in a drizzle of olive oil and the butter, then sautee the bell peppers, onion, peas, and carrots for 3 minutes or so. 
  3. Add in the minced garlic and cook for a further 30 seconds.
  4. Stir in the rinsed rice, and toast it in the oil and aromatics for 2-3 minutes. 
  5. Season with salt, pepper, cumin and chili flakes.
  6. Add in the chicken stock and bring the rice mixture to a boil, then reduce the heat to a simmer.
  7. Cover, and cook for fifteen minutes, or until the liquid has been absorbed. 
  8. Stir in the golden raisins and let them warm through. Taste for salt, and add more, if needed.

Serve piping hot alongside your favorite main course, like a delicious roast picanha or churrasco steak. Garnish with fresh spring onion slices. 

Visit Texas de Brazil for Authentic Brazilian Food

Texas de Brazil is a dining experience like no other. From our mouthwatering, all you can eat churrasco meats, to our enormous salad bar, there is something for everyone to love at our restaurants. Now, you can experience the taste of Texas de Brazil at home with one of our premium butcher boxes: the highest quality cuts of beef, lamb, pork, and sausage delivered right to your door. Go online to order a la carte or a hand-curated box for your next cookout. 

 

Brazilian Collards with Bacon (Couve Mineira)

Posted on by John Reynolds

Brazilian collards alongside feijoada black bean stew and rice

Collard greens, known as “couve” in Portuguese, play a significant role in Brazilian cuisine. They are a staple side dish often served alongside traditional Brazilian dishes like Feijoada (a black bean stew with pork) and grilled meats. Collard greens are not only delicious but also nutritious, providing essential vitamins and minerals that complement the richness of many Brazilian dishes. Today’s recipe is called couve mineira, a wildly popular version of Brazilian collards with bacon. 

Are Brazilian Collards Good For You?

Brazilian collards often incorporate light frying and bacon, but this does not detract from the inherent nutritional value of the collards themselves. A part of the cruciferous family (along with broccoli, cabbage, Brussels sprouts, etc.), collard greens are low in calories and high in dietary fiber. 3.5 oz of boiled collards also contains nearly four times your daily value of Vitamin K, a vitamin essential for blood coagulation and binding calcium to your bones and tissues.

Like other leafy greens, collards also provide a decent punch of Vitamin C and Vitamin A, along with important minerals like iron and manganese. 

If you want a lighter version of this recipe, simply omit the bacon and use just the extra virgin olive oil for frying. It’s equally delicious!

Brazilian Collards vs Southern Collards

In the US, collards are a staple of Southern cooking. More specifically, they hold cultural importance in Black Southern cuisine. Collard greens were often grown in home gardens by slaves to supplement meager rations. They were prized for their hardiness both during the winter and in the sweltering summer heat.  

Today, collards continue to be an important side dish throughout the South and hold a special place in the category of Soul Food. Southern collard greens are usually rough-chopped or torn into bite-sized pieces, then slow-simmered in broth with a smoky piece of protein, such as a turkey leg. 

While Brazil has an abundance of African influence in its cuisine, it is likely that collards made their way to the country via Portuguese colonists. Collard greens are a favorite ingredient in many Portuguese dishes, such as caldo verde, a hearty green soup. 

Unlike Southern collards, Brazilian collards are not usually slow-cooked. Rather, they are typically sliced into thin strips. The smaller size means they cook more quickly, lending themselves to sauteeing versus boiling or simmering. 

Substitutes for Brazilian Collard Greens

While most Brazilians will argue staunchly against using anything but collard greens for this recipe, you can substitute kale or even shaved brussels sprouts if you prefer. Swiss chard would also be acceptable, since it maintains its “bite” after a light sautee. You won’t want to use broccoli or cauliflower, since they won’t cook through with this method. 

 

Recipe for Brazilian Collard Greens (Couve Mineira)

Ingredients:

1 bunch of fresh collard greens
6 slices of bacon
1 medium onion, finely chopped
2 cloves garlic, minced
Salt and black pepper to taste
Red pepper flakes (optional, for a spicy kick)
Extra virgin olive oil

Instructions:

  1. Wash the collard greens thoroughly under cold running water to remove any dirt or sand. Drain and pat them dry with a kitchen towel or paper towels.
  2. Remove the tough stems from the collard greens by folding each leaf in half lengthwise and cutting along the stem. Discard the stems or save them for making vegetable stock.
  3. Stack the collard green leaves on top of each other, roll them into a tight cylinder, and slice them into thin strips (about 1/4-inch wide). This technique is known as chiffonade.
  4.  In a large skillet or frying pan, cook the bacon over medium heat until it becomes crispy. Remove the bacon slices from the pan and place them on paper towels to drain excess fat. Once cool, crumble the bacon into small pieces and set it aside.
  5. Drain all but a tablespoon of the bacon fat from the pan. If needed, add a drizzle of extra virgin olive oil. Add the chopped onion and minced garlic. Sauté them until they become translucent and fragrant.
  6. Add the sliced collard greens to the skillet, tossing them with the onions and garlic. Cook for 5-7 minutes, stirring occasionally, until the collard greens are tender and slightly wilted. If needed, you can cover the skillet for a few minutes to help them cook faster.
  7. Season the collard greens with salt, black pepper, and red pepper flakes (if desired). Be cautious with the salt, as the bacon already adds saltiness.
  8. Return the crumbled bacon pieces to the skillet and mix them with the collard greens.
  9. Taste and adjust the seasoning as necessary. If you prefer a slightly crispy texture, you can cook the collard greens for a few additional minutes.
  10. Once the collard greens are tender and well-seasoned, remove the skillet from heat.

Serve your Brazilian collards as a side dish to complement your favorite meals. Enjoy!

What To Eat With Collards

Brazilian collards go well with a wide variety of dishes. They are a must with feijoada, but are just as tasty with a medium rare skirt steak or picanha roast. If you can’t make up your mind, why not try a hand-curated box of premium cuts of beef, lamb, and pork delivered right to your door? Texas de Brazil’s online butcher shop features complete boxes and a la carte options to suit every taste. Get one for you and a friend for a truly elevated barbecue experience! 

Black Eyed Peas and Rice (Baiao de Dois)

Posted on by John Reynolds

Black eyed peas and rice in black serving dishjump to recipe button

With the cooler months approaching in the US, we are getting more excited for comfort food. Today’s recipe is a perfect weeknight meal to fight the chill and feed the soul (and belly). Black eyed peas with rice is simple and so filling it is easily a standalone dish, though you can certainly use it as a side as well. Even better: it’s a one pot meal, so cleanup is a breeze. 

Baiao de Dois Meaning

Baiao de Dois does not actually translate to “black eyed peas and rice.” The baiao is actually a style of music thought to have originated among the Amerindian tribes of Northeastern Brazil. It is characterized by a signature duple meter rhythm, accomplished with the steady beat of a zambia (bass drum). Over time, the addition of instruments reflects the influence of other cultures arriving in Brazil: atabaque drums from Africa, and an accordion from Europe, for example. 

The baiao is also a reference to a dance style that accompanies the music. It was popularized in the 1940s by Luiz Gonzaga, whose efforts to bring the style to the masses included a hit called “Baiao de Dois” (dance for two). 

Over time, the special dish of black eyed peas and rice became affectionately known as “Dance for Two,” or baião de dois. A hearty, flavorful blend of slow-simmered black eyed peas with fluffy rice is, indeed, a perfect combination that dances on the tongue. 

Fresh vs Canned Black Eyed Peas

Baiao de dois traditionally uses fresh black eyed peas. They can be found in Brazilian markets alongside other fresh legumes, like green peas and edamame. They are not so easily found in the US, however. If you can’t find fresh black eyed peas, we recommend you use frozen, not canned. Canned black eyed peas can have a metallic taste and mushy texture. We want the al dente bite and earthy flavor of the fresh legume for our black eye peas and rice. 

Other Ingredients in Black Eyed Peas and Rice

The dance for two that is our black eyed peas and rice does involve a few other players, including meat and aromatics. Original recipes often used carne seca, but modern recipes often substitute bacon. Another great thing about this dish is that it is customizable: you can add what you have on hand, or omit something you don’t like. In Brazil, the dish is often served on special occasions, and every family has their own spin. 

One of our preferred substitutions is collards or kale in place of the traditional cilantro. Just be sure to add the greens a little sooner than you would the cilantro to let the leaves tenderize enough. 

What Kind of Rice for Baiao de Dois?

You can use any kind of rice you like for this recipe. Brazilians typically favor long-grain rice, since it has less starch and therefore a less glutinous, or sticky, texture. But again, you can use what you have. If you want less starch on a short grain variety, just rinse it a few times with cold water. 

Brazilian Black Eyed Peas and Rice Recipe (Baiao de Dois)

Ingredients:

1 small yellow onion, diced
3 cloves garlic, minced
Six strips of bacon
½  cup fresh cilantro, chopped
1 lb (16 oz) fresh or frozen black-eyed peas
10 oz rice
2 cups water
1 cup stock (chicken or vegetable)
1 cup mozzarella cheese
2 tsp salt (more to taste)
Freshly ground black pepper

Directions:

  1. Cook the bacon in a large saucepan until crisp, then remove to a plate with paper towels to drain excess grease. Crumble or roughly chop into bite-sized pieces with a sharp knife. 
  2. Drain all but a tablespoon of bacon grease from the pan and return it to the heat of medium. Add in a drizzle of extra virgin olive oil, then toss in your diced onions. 
  3. When the onions have softened (1-2 minutes), add in the minced garlic and cook for a further 30 seconds. 
  4. Add in the black eyed peas, crumbled bacon, salt, black pepper, and 2 cups of water. Bring to a boil, then reduce the heat to medium-low and simmer. Cover the pot and cook for 30 minutes.
  5. After thirty minutes, check to see if the peas are tender. If they are ready, stir in the 1 cup of stock and the rice. Bring the mixture to a boil once more, then reduce to medium low. Cover, and cook for another twenty minutes, or until the rice is tender. If you need, you can add more liquid (stock or water) to the rice during the cooking process. 
  6. Taste for salt and add more if needed. 
  7. Finally, stir in the mozzarella cheese and fresh cilantro. Top your black eyed peas and rice with a little more cheese and herbs, if you like. 

Enjoy!

More Great Brazilian Recipes to Try:

 

Montaditos

Posted on by John Reynolds

montaditos with cured ham

Spanish Sandwich Morsels in Brazil

It is estimated that there are between 10 and 15 million Brazilians of Spanish descent. During peak immigration, Spain represented the third largest population of immigrants to the country. It is no surprise, then, that Spanish culture and cuisine have become an integral part of the nation’s identity. Tapas, for example, is very popular in Brazil. This Spanish tradition of sharing small plates lends itself naturally to the Brazilian love of food, friends, and nightlife. A favorite small plate is the montadito, an open-faced sandwich meant to be consumed in a bite or two. The dish can be customized with all sorts of toppings depending on local preferences. 

What Are Montaditos?

Montaditos are, essentially, bite-sized, open-faced sandwiches. Various toppings are traditionally served on slices of french baguette, either toasted or fresh (other types of bread may be used, however). 

The term “montadito” itself derives from the Spanish word “montar,” which means “to mount” or “to place on top.” It is a reference to the meats and cheeses piled atop the bread slices. Interestingly, the word “montar” in Portuguese means “to assemble,” also a relevant description. 

Montaditos were likely the first type of sandwich ever eaten in Spain. There is evidence of such sandwiches as early as the 15th century, when it was not uncommon for peasants to use a slice of bread as a plate. Hardened bread was fashioned into a “trencher,” or hollowed out dish to accommodate any available food. 

Such dishes allowed for even the stale bread to have use, since certain toppings might soak into it and make it edible. This practice may date even farther back than the middle ages to Ancient Rome, when fresh pressed olive oil could be sampled with a slice of bread.

Montadito Topping Ideas

The beauty of montaditos lies in their versatility. From savory to sweet, there’s a wide array of toppings to suit every palate. Brazilian favorites include:

  1. Jamón Ibérico: Thin slices of the renowned Spanish cured ham, jamón ibérico, adorn many montaditos. The silky texture and rich flavor of the ham provide a delightful contrast to the crunch of the bread.
  2. Manchego Cheese: Aged and nutty, manchego cheese adds a delightful richness to montaditos. It can be paired with quince paste or drizzled with honey for a perfect sweet-savory balance.
  3. Chorizo: Slices of spicy chorizo sausage bring a burst of flavor to montaditos. The smoky and tangy notes of chorizo are often offset with fresh tomatoes or a sweet tomato spread.
  4. Roast Beef: a Brazilian meal is rarely complete without a little red meat, and that includes montaditos. 
  5. Roasted Peppers: Sweet and smoky roasted red peppers add a burst of color and a touch of sweetness to the montadito.
  6. Anchovies: These small fish are a favorite topping, offering a briny and umami-packed punch that tantalizes the taste buds.
  7. Paté: Various types of paté, such as duck liver or seafood paté, add a creamy and luxurious element to montaditos.
  8. Brie: a French twist often combines the creamy Brie cheese with vegetarian montadito options, like juicy tomatoes or fried eggplant. 

Montaditos vs Crostini

Crostini are an Italian dish that is very similar to montaditos. However, where montaditos always constitute some kind of topping, crostini may be served simply toasted and with a brush of olive oil. They are also considered an “antipasti,” or appetizer, as opposed to a small course. 

Bruschetta are another Italian bread dish that incorporates toppings over grilled toast. These are most often associated with fresh vegetable and herb toppings, such as the ubiquitous tomato and basil combo. But, like montaditos, they can be endlessly customized. 

Simple Montadito Recipe

Ingredients:

1 loaf of French baguette
4 ounces parmesan or pecorino cheese
4 ounces capicola
1 jar fig preserves
Small handful of Arugula
Extra virgin olive oil
Kosher salt

Directions:

  1. Preheat the oven to 350 degrees fahrenheit. 
  2. Slice your baguette into thin slices, 1-2 inches wide.
  3. Put the slices on a lined baking sheet and drizzle each with a little olive oil and a dash of salt. 
  4. Toast the bread until it is golden brown, around 10 minutes. 
  5. When the toast is cool enough to handle, spread each slice with a generous amount of fig preserves. 
  6. Layer each montadito with a slice or two of capicola, a thin slice of parmesan, followed by a garnish of arugula. 

Enjoy with a glass of Spanish rioja or a refreshing caipirinha. 

More delicious Brazilian Recipes to try:

Churrasco Steak from Brazil

Posted on by John Reynolds

medium rare churrasco steak sliced thin and garnished with rosemary

In some parts of the world, such as Argentina and Uruguay, the word “churrasco” refers to virtually any boneless cut of beef that has been sliced thin and grilled. Churrasco steak, then, would be somewhat redundant. In Brazil, however, churrasco is simply a word for “barbecue,” and it may refer to any number of ingredients cooked on skewers over the grill. Today, we will be cooking a skirt steak the churrasco way, finished with a pat of savory garlic and herb butter or the traditional chimichurri drizzle. 

What is Skirt Steak?

Skirt steak is a long, thin cut of meat derived from the plate of the cow. This is a section in the middle of the flank and the brisket, near the cow’s underside. Skirt steak is flavorful, but can easily become tough if not cooked right. It does best with high-temp, fast cooking and ample time to rest. Luckily, this is exactly what we will be doing with our churrasco steak. 

If you are buying your churrasco steak from a butcher, ask for the “inner” skirt cut. The outer skirt steak is fine, but it is slightly larger and has a tough membrane that will need to be removed. May as well save yourself that step with the inner cut.

diagram of cow with cuts of beef, highlighting plate where skirt steak is found

Skirt Steak Substitutes

If you do not have or do not want to use the skirt cut of beef, there are a few alternatives that you can use for your churrasco steak. Flank steak would be great, as would flatiron steak. Flatiron steak is more tender than either skirt or flank steak, thanks to a good marbling of fat. It does lack the depth of flavor found in flank and skirt steaks, however. 

The best alternative to skirt steak is a flap steak. It is thin and chewy, similar to the plate cut, and cooks beautifully over high heat. Purchase a premium sirloin flap  from our online store and get it delivered right to your door in time for your next cookout. 

Churrasco Steak Marinade

Whatever cut of beef you choose, we recommend marinating it beforehand for 30 minutes to one hour. A marinade helps tenderize the meat while adding a punch of flavor at the same time. It has also been shown to significantly reduce the formation of substances known as Heterocyclic Amines, or HCAs. These are potentially cancer-causing compounds that form when meat is cooked over high heat. A 30 minute marinade is all that is needed to remove up to 99% of HCAs! 

Marinades are generally either acidic or enzymatic. Acidic recipes incorporate oil, vinegar, citrus, and sugars; enzymatic recipes call for yogurt and fruits like papaya and pineapple. Our marinade today is of the acidic variety. 

Skewers for Churrasco Style Skirt Steak

You do not have to use skewers to cook your churrasco steak. However, they do come in handy if you are cooking a large amount of meat at once or you want the convenience and fun of a hand-held option. You will need to prepare the steaks slightly differently, however.

To cook churrasco steak using metal or bamboo skewers:

  1. Slice the steak along the grain in 2 or 3 segments. Then, rotate the steaks and cut each segment into thin strips (around 3 inches across) against the grain. Marinate the strips for 30 minutes using the recipe below. 
  2. When you’re ready to grill, thread the strips onto your skewers (Depending on the type of skewer, you may be able to thread more than one strip at a time.) 
  3. Preheat your grill to high heat while you thread. Cook your churrasco steak skewers for 2 minutes per side, or until the internal temp has reached 130 degrees (medium rare). Rest for five minutes, then enjoy! 

Churrasco Steak Recipe

Ingredients:

For the marinade:
2 oz extra virgin olive oil
⅓ cup fresh lime juice
2 tbsp soy sauce
1 tbsp minced garlic
2 tsp ground cumin
2 tbsp honey or brown sugar
½ tbsp salt
Freshly ground black pepper

For the Churrasco Steak:
2 lbs inner cut skirt steak

Directions:

  1. Put your churrasco steak in a shallow dish or gallon freezer bag. Whisk together the marinade ingredients and pour over the steak, being sure to cover fully. Marinate for 30 minutes or up to an hour (do not refrigerate).
  2. Heat your grill to high (500 degrees, if possible). Clean the grates thoroughly and grease them using tongs and a paper towel soaked in a little vegetable oil. 
  3. Remove the steak from the marinade. Sear on each side for 3 minutes, or until the internal temperature reaches 130 degrees (medium rare). 
  4. Let the churrasco steak rest for 5 minutes, then slice it against the grain. 
  5. Finish your steak with a pat of garlic herb butter or chimichurri sauce.  

Serve with a side of Brazilian rice or steakhouse crispy brussels sprouts.

More Great Brazilian Recipes to Try:

 

Macarronada (Brazilian Spaghetti Bolognese)

Posted on by John Reynolds

macarronada pasta with meat sauce

Around 30 million Brazilians have Italian ancestry, so it is not surprising that pasta dishes are very popular. It is even available as a fast food option: the beloved restaurant chain, Sprato, has over 200 locations in Brazil! You line up and select your type of pasta, sauce, and toppings much like you’d build a sandwich at Subway. But pasta is easy enough to make at home, and today’s recipe for macarronada is no exception. Traditional macarronada is a Brazilian version of spaghetti bolognese: ground beef, garlic, tomatoes, wine, and herbs are simmered for hours until they develop a supremely savory and complex flavor. Get ready for your new Sunday dinner favorite. 

Do Brazilians Eat Spaghetti?

Of course! As we mentioned above, Italian cuisine is very popular in Brazil. It was originally brought by immigrants in the late 19th century. Today, Italian dishes like pasta, pizza and lasagna are a staple of Brazilian cuisine. Macarronada was, until recently, the traditional meal to eat on Sundays after mass. It is sometimes still referred to as “macarronada de domingo,” or “Sunday pasta.”

Like other dishes, however, many Brazilians like to put a spin on these traditional recipes. It is not uncommon to find pasta sauces made with sliced green olives, sweet corn, or peas. We’re sticking with a more traditional bolognese (we’re keeping the olives, though).  

Macarronada translates to “pasta,” but it is often used to refer to spaghetti in particular. That being said, you can use any type of pasta you want for this bolognese recipe. We like spaghetti noodles because all the nooks and crannies between them means you’ll get a taste of delicious, meaty sauce in every bite. But pappardelle would also be delicious, or fettuccine. 

Macarronada Recipe

Ingredients:

1 pound lean ground beef
3 cloves garlic, minced
1 small onion, diced
6 strips of bacon
¾ cup white wine
One 14 oz can crushed tomatoes
2 oz tomato paste
¼ cup diced green olives
1 cup beef stock
8 oz spaghetti noodles
Parmesan cheese
Extra virgin olive oil
Salt and pepper,  to taste

Directions:

  1. Bring a large skillet to medium high heat. Add in the bacon and cook until crisp. Remove and strain over paper towels. When cool to the touch, chop into small pieces.
  2. Reserve a tablespoon of the bacon fat and add in your ground beef. Season with salt and pepper. Cook until evenly browned. Remove and strain excess grease.
  3. Return the skillet to the stove and bring back up to medium. Add a drizzle of extra virgin olive oil. Add in the tomato paste and let it cook for a minute or two on its own. Then, stir in the chopped onion and cook until softened and translucent (2-3 minutes). 
  4. Add in the garlic and cook for a further 30-60 seconds, just until fragrant.
  5. Deglaze the pan with the wine. 
  6. Add in the beef, bacon crumbles, tomatoes, olives, and beef stock. 
  7. Bring the mixture to a rolling simmer. Reduce heat to low and cover the pot with a well-fitting lid.
  8. Simmer on low for two hours, or until you have a thick, uniform ragu for your macarronada.
  9. During the last fifteen minutes of cooking, bring another large pot of salted water to a boil. Add in your spaghetti and cook until it is al-dente. Strain and toss with a little olive oil. 
  10. Taste your macarronada sauce for salt. Add in more if necessary.
  11. Serve a generous ladle of the sauce over a portion of noodles. Garnish with basil or fresh parsley and parmesan cheese. 

More Great Brazilian Recipes to Try:

 

Back to Basics: Perfect Brazilian Rice

Posted on by John Reynolds

Brazilian rice with feijoada, collards, and orange slices

Garlicky Brazilian White Rice Side Dish

Along with black beans (feijao), white rice is the most common side dish in Brazil. It is prepared in a signature way that ensures the grains remain loose, not sticky. It is a simple but satisfying dish that compliments virtually every meal. Don’t let its simplicity fool you, though. There are a few key steps you must take in order to prepare the perfect Brazilian white rice. Not to worry: we’ll share our go-to recipe for flavorful, fluffy arroz Brasileiro so you get it right every time. 

History of Rice in Brazil

There is evidence that rice was cultivated by the indigenous peoples of the Amazon nearly 4000 years ago. Archaeologists believe these prehistoric groups developed a method for manipulating and reproducing wild rice. Unfortunately, this method was lost, likely due to the fact that the indigenous people were decimated by early colonists. 

In an ironic turn of events, Portuguese colonists in the 17th century began to experiment with rice cultivation in Brazil. The climate of the southern region proved especially arable for the crop, which became a protected national staple by the early 19th century. 

What Rice is Used in Brazilian Rice?

Brazilians prefer long-grain rice. This type of rice has less starch, which allows the grains to remain separate as opposed to sticking together. Prior to boiling, Brazilian rice is lightly fried in oil and refogado. Refogado is its own Brazilian staple: a sofrito-style blend of onions, garlic, and olive oil that has been blended into a paste. Many keep a jar handy in the fridge, since it acts as the base flavor for so many dishes. 

You can add other aromatics to your refogado to suit your own tastes. Popular additions in Brazil include tomatoes and bay leaves. Some recipes call for you to simmer the ingredients prior to storing in a jar in the fridge. But this is not necessary for our Brazilian rice, since we will be sauteeing the refogado in oil with the rice. This will cook out the strong flavors of the onion and garlic. 

Do You Have to Use Sofrito for Brazilian Rice?

No, you can just finely mince fresh onion and garlic and sautee these in the pan with the long grain rice. You will have more of a “bite” than with the prepared refogado, since there will be larger, heterogenous pieces. If you prefer your rice more uniform, we suggest preparing the aromatics ahead of time in the refogado style. 

Easy Refogado Recipe for Arroz Brasileiro

Ingredients:

1 small yellow onion
2 large heads of garlic (heads, not cloves! We know, it’s a lot of garlic, but it’s important)
¼ to ⅓ cup of extra virgin olive oil

Directions:

  1. Peel and roughly chop the onion. Smash and peel the cloves of garlic from the two heads. You can make it a little easier on yourself by buying pre-peeled cloves of garlic. You’ll need about a cup total of individual cloves.
  2. Add the garlic and onion and ¼ cup of olive oil to a food processor. Pulse until you have a paste. If it is still chunky, add a little more olive oil.

Now let’s get to the main event: perfect Brazilian rice!

Brazilian Rice Recipe with Refogado

Makes about four servings

Ingredients:

2 cups long grain white rice
2 tbsp extra virgin olive oil
1 tbsp prepared refogado OR ¼ diced yellow onion and 2 minced garlic cloves
1.5 tsp salt
4 cups water

Directions:

  1. Heat a large saucepan over medium heat. Add in the olive oil and the rice. Stir constantly until you see some grains begin to toast (they will take on a light golden color). This should take around 3 minutes. 
  2. When the rice starts to turn golden, add in the refogado or minced aromatics. Stir and cook along with the rice for another 2 minutes.
  3. Add in the water and salt and bring the mixture to a boil.
  4. Reduce the heat to low, then cover. Simmer on low for 25 minutes, or until all the water has been absorbed. 

Serve hot with feijoada and your favorite protein. We love this as a satisfying lunch with some carne seca, or a special meal with Brazilian flank steak. 

More Great Brazilian Recipes to Try:

 

Carne Seca (Brazilian Beef Jerky)

Posted on by John Reynolds

Shredded carne seca in a white bowl on tea towel

From the parma hams of Spain to the salted cod of Scandinavia, meat preservation has existed in cultures around the globe since ancient times. Prior to refrigeration, it was a crucial means of making food last longer by preventing spoilage from bacteria and other contaminants. In Brazil, a ration of dried beef was a staple for the gauchos, who required fast and shelf-stable ingredients while driving cattle across the country. Known simply as carne seca (“dried beef”), this Brazilian version of beef jerky remains popular both as a snack and an ingredient. Let’s take a closer look at the history of carne seca in Brazilian cuisine, how it is made, and how it differs from North American beef jerky. 

Carne Seca in Brazil

The first iterations of carne seca in South America were known as charqui, a Quechua term that referred to various types of meat, mostly llama, that were cut in thin strips and dried in the sun. “Charqui” is, in fact, where the word “jerky” comes from. 

There are variations of carne seca according to region. Beef has replaced llama as the most common type of carne seca, although other meats can be used. All Brazilian beef jerky recipes typically involve salt to draw out the moisture and speed the drying process. More or less salt is used depending on local tastes, and other seasonings may be added, such as pepper, and ground herbs. 

What Type of Beef is Used for Carne Seca?

You can use any kind of beef you like to make homemade carne seca. However, it is best to use a leaner cut, such as a top round, bottom round, or flank steak. Picanha will also work beautifully, since the majority of its fat exists in a thick cap on top of very lean muscle. 

North American vs Brazilian Beef Jerky

While carne seca is, indeed, a kind of beef jerky, it has some key differences with its American counterpart. In the US, we think of beef jerky as bite-sized, fairly thick pieces of salted, dried beef that you eat with your hands on the go. The meat often has a smoky or peppery flavor, and is rarely used in cooking.

In Brazil, by contrast, carne seca is utilized predominantly as an ingredient in main courses, such as feijoada and arroz carreteiro. It is usually air dried, as opposed to American jerky, which can be smoked. Prior to using in a recipe, carne seca is typically rinsed to remove excess salt then rehydrated.

The appearance of Brazilian beef jerky is also different. It is often shredded finely, especially when accompanying a side of Brazilian rice and beans. This gives it a more satisfying texture that is much less chewy than larger pieces would be. 

Can You Make Carne Seca at Home?

Absolutely! To make carne seca at home, you basically need three ingredients: beef, salt, and sun. It is also best done in a fairly dry climate, since humidity will attract more pests (even with all that salt). Otherwise, you can use a dehydrator or a Biltong box (see below). 

Homemade Carne Seca Basic Recipe

1. Prepare the Beef

Trim excess fat away from your cut of beef. Then, place it on a baking sheet in the freezer for around 15 minutes until it is partially frozen. This will make it easier to slice into strips.

2. Cut the Beef

Cut the beef in very thin strips (3-4 mm) against the grain. If you have a friend at your local butcher’s, you could ask them to do this for you with the deli slicer and save you a lot of time.

3. Salt the Beef

For every 8 oz of beef you have, add 1 tablespoon of salt. Mix with your hands to be sure all the strips are evenly coated.

4. Cure the Beef

Cover your salted beef strips and refrigerate them for four hours. 

5. Dry the Beef

Now, for the drying. You have a couple options for this. You can be a real gaucho and attempt to sun-dry your beef by hanging it up somehow. A clothesline can come in handy for this method. Simply drape the thin strips over the meat and let the sun do the work. This will take several days and can most certainly invite pests, like birds and insects. Unless you are able to maintain fairly constant vigilance, we recommend either a dehydrator or a Biltong box. 

If using a dehydrator, you can go high and fast or low and slow. We prefer the low and slow method, which sets the dehydrator at 105 degrees Fahrenheit and slowly dries the meat over 20 hours or so. 

The Biltong box is closer to the traditional method, since it involves air drying; but it is protected from pests inside a box. The Biltong box is actually named after a kind of preserved meat eaten in South Africa. Buying one online can set you back a pretty penny, but if you are handy, you can make your own using stuff you probably already have around the house. 

The length of time for drying carne seca in a Biltong box will vary from a few days to a couple of weeks, depending on how thick you’ve cut it. With the thickness we recommended, however, it shouldn’t take longer than 72 hours. 

6. Shred the Beef

Brazilian beef jerky has a signature, shredded texture. This can be easily achieved by pulsing your carne seca in a food processor. Pulse in short bursts until your jerky achieves a fluffy, shredded appearance (kind of like the hairs on a coconut husk). 

Where to Buy Carne Seca?

If you want to save yourself the trouble and simply buy carne seca, it is easily done in the US. It is quite popular in northern Mexican cuisine; as such, many mercado’s will carry pre-packaged shredded beef jerky. You can also buy it online, if you are so inclined. 

If you are looking for a non-shredded version of carne seca that seamlessly blends American and Brazilian tastes, try Texas de Brazil’s all new line of beef jerky. Choose from smoky original or spicy, and indulge your taste buds in a truly delicious and dangerously snackable jerky. Visit our online market to order yours today. 

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