Cornstarch Cookies

Posted on January 23, 2023 by John Reynolds

Chocolate Coconut Cornstarch Cookies (Sequilhos)

Sequilhos are a popular cookie in Brazil made with cornstarch in lieu of wheat flour. Like many Brazilian desserts, they also incorporate condensed milk. The traditional recipe uses just four simple ingredients. We are going to have a little fun and add some shredded coconut and melted chocolate for flavors similar to a Belgian macaroon. These cornstarch cookies are the perfect accompaniment to an afternoon cup of tea or coffee; and, thanks to their omission of flour, they happen to be naturally gluten free!

What Does Cornstarch Do in a Cookie Recipe?

Wheat flour has gluten, which can become tough and chewy if over mixed. By contrast, the use of cornstarch results in a tender, melt-in-your-mouth texture. It is crumbly, not chewy or snappy. The addition of condensed milk and butter adds to the silky mouthfeel.

Can I Use Tapioca in Place of Cornstarch in a Recipe?

These days, many individuals are concerned about the use of genetically modified versions of popular foods like corn. If this is a concern of yours, you can look for cornstarch that is certified non-GMO, or substitute another vegan flour, such as tapioca. As a thickener, tapioca flour is more efficient than cornstarch. In other words, if you were using it in a sauce or soup, you would need to add about half as much as you would cornstarch.

In the case of our sequilhos, however, you can substitute an equal amount of tapioca flour. We are merely using it as an absorbing agent to create a dough, so it is not necessary to calculate different amounts.

Do Cornstarch Cookies Need to Be Flattened?

Yes. Traditional Sequilhos cornstarch cookies are pressed down once with the back of a fork. Since the dough is dense, this helps the cookies cook evenly and in a uniform, disc shape. If you want, you can press the dough down twice with the fork to mimic the look of American peanut butter cookies.

Can I Use Sugar in Place of Condensed Milk?

Yes, but you may need to experiment with the amount of cornstarch you add. This will also affect the number of cookies you can make. Because you will be reducing the amount of liquid overall, you will likely need to either use less cornstarch or add a little more liquid in the form of water, milk, or cream. The ultimate consistency should be thick enough to roll with your bare hands. Experiment with various amounts to achieve the right texture.

Recipe Cornstarch Cookies With Coconut and Chocolate (Sequilhos)

Ingredients:

2.5 cups cornstarch
6 oz unsalted butter, softened to room temperature
½ cup sweetened condensed milk
1 cup of sweetened, shredded coconut
1 cup semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees Fahrenheit.
Mix together the softened butter and condensed milk.
Add in the cornstarch a half a cup at a time, thoroughly combining each time. Keep in mind that you might not need to add all of the cornstarch. If the dough is thick but not crumbly, you have the right texture. If it is too sticky, add more corn starch.
Add in 2 tablespoons of the shredded coconut and mix.
Chill the dough for 30 minutes.
Remove the dough from the fridge, and roll it into 1 inch balls. Roll each ball in the shredded coconut, then place on a lined baking sheet a couple inches apart.
Flatten each of the balls by pressing down with the back of a fork. They should be about ½ inch in height.
Bake for 15-20 minutes until the edges just start to brown.
Cool cookies on a wire rack for at least ten minutes before you make your chocolate drizzle.
In a microwave safe bowl, add the semisweet chocolate chips. Microwave on high for thirty second bursts, stirring after each round. Repeat until the chocolate is completely melted.
Dip each of your cookies on one side into the melted chocolate. Return them to the wire rack to cool. Alternately, use a spoon to drizzle chocolate over the top of the cornstarch cookies.

More Delicious Brazilian Recipes to Try:

Brazilian Grilled Cheese

Posted on January 9, 2023 by John Reynolds

Espetinhos de Queijo: Skewered Cheese on the Grill with Honey Drizzle

When we think of “grilled cheese” in the States, we think of a toasted sandwich, often accompanied by a steaming bowl of tomato soup. Grilled cheese has a completely different meaning in Brazil, where it is not a sandwich at all. Instead, Brazilian grilled cheese, or espetinhos de queijo, is a favorite on-the-go snack that is literally nothing more than cheese that has been skewered and grilled.

Despite its simplicity, Brazilian grilled cheese is a decadent and delicious treat. The salty, smoky cheese is often accompanied with a sweet honey drizzle, perfectly rounding out the flavors of this handheld delight. We like to sprinkle it with a healthy amount of farofa (toasted cassava) for a little crunch and nuttiness-it is seriously like having portable baked brie on a cracker.

Best Cheeses for Grilling

In Brazil, the favorite cheese for many dishes is called Minas cheese. More specifically, “minas fresca” (fresh minas cheese) is the preferred medium of choice for making Brazilian cheese sticks.

Unfortunately, minas cheese is not readily available outside of Brazil. However, it bears a good resemblance in both taste and texture to a few cheeses you may readily substitute. In general, you want a nice, salty cheese with a high melting point (you want it to maintain its structure after grilling). If you cannot find fresh minas cheese, try the following:

Halloumi: halloumi is often the go-to for grilling cheeses. Originally from Cyprus, it is made from a combination of sheep’s and goat’s milk. It can be found in most high end grocery stores, including Whole Foods and Sprouts. You will also likely find it at your local Mediterranean grocers, especially if the neighborhood has a sizable Greek population.

Kefalotyri: kefalotyri is also a Greek cheese made from sheep and goat milk. It is somewhat harder and saltier than halloumi, and the end result has a somewhat softer and smoother texture. Again, you should be able to find this cheese at your local Whole Foods or Mediterranean market.

Paneer: this is our favorite cheese to use for this recipe. It is a hard cow’s milk cheese common in India, Nepal, Pakistan and other parts of South Asia. It is just as lovely on the grill as halloumi, but tends to be quite a bit less expensive. You can also find it at Whole Foods or at many Indian grocers.

Queso Panela: queso panela is a Mexican cow’s milk cheese similar in taste and texture to minas cheese. It has a mild, slightly salty flavor that pairs well with sweet or salty condiments. Queso panela has a higher water content, however. It does not, typically, do well as a skewer or hand held, unless you put the end result in a tortilla or on a piece of bread. Queso panela can be found in most grocery stores in the international refrigerator section.

Preparing Your Brazilian Grilled Cheese Skewers

If you are using wooden skewers, you will need to soak them in water for 30 minutes or so to avoid burning on the grill. Remove the soaked skewers and let dry for a few minutes on a paper towel.

If you are using halloumi, you can use the skewer-soaking time to extract a little of the excess salt from the cheese. Place the cheese in a container of cold water for half an hour, then remove and pat dry with paper towels.

Brazilian Grilled Cheese Skewers Recipe

Ingredients:

14 oz paneer cheese, cut into 1”x3” sticks.
Extra virgin olive oil
Kosher salt

Heat your grill or grilling pan to medium-high heat. Brush liberally with the extra virgin olive oil.
Place skewers in each of your cheese sticks and prepare a large baking sheet lined with foil to place them after they are grilled.
Put skewered cheese sticks onto the preheated grill and grill for 2-3 minutes per side. Try your best to allow clear grill marks to form before turning.
Sprinkle a little kosher salt onto the grilled cheese and put finished sticks on the lined baking sheet.
When all the sticks are grilled, drizzle with a generous amount of honey or guava syrup and sprinkle with farofa or toasted sesame seeds for a little crunch.

Enjoy!

More Great Brazilian Recipes to Try:

Burgundy Mushrooms

Grilled Pineapple Slices

Brazilian Cheese Bread (Pao de Queijo)

Coconut Curry Shrimp

Posted on December 12, 2022December 12, 2022 by John Reynolds

Brazilian Curry With Shrimp (Xinxim)

As you may know, much of Brazil’s cuisine is steeped in African traditions, especially in the Bahian region of the country. Today’s recipe is a warming, flavorful shrimp curry, featuring traditional Bahian ingredients, like peanuts, okra, and coconut milk. The resulting taste is not dissimilar to the creamy, spicy curries of Thailand. Brazilian xinxim with shrimp is delightful on its own, but it is especially good served over fluffy, white rice.

What is Xinxim?

Xinxim is an African term used to describe a stew. It is different from a moqueca, which has a distinct red coloring thanks to the use of dende oil, tomato, and annato powder. Xinxim incorporates similar seasonings, such as cumin and chiles, but also adds a silky richness in the form of crushed peanuts and coconut milk (coconut milk is optional in a moqueca). Fresh okra thickens the stew and lends a distinct, gumbo-like texture and flavor.

The protein you use in your xinxim is up to you. You can have xinxim de galinha (chicken stew), xinxim de peixe (fish stew), or use a combination. Brazilians like to combine chicken thighs and shrimps for a particularly satisfying curry.

Can You Make a Vegan Brazilian Curry?

Of course! You can simply omit the shrimp and add more bell peppers and potatoes to your stew to thicken it up. Some chickpeas and sweet green peas wouldn’t go amiss, either! Also, don’t forget to sub the fish stock with vegetable stock. Then you will have a perfectly delicious, vegan coconut curry.

Prawns vs Shrimp for Coconut Curry

Today, we are making xinxim de camaraoes (Shrimp Coconut Curry). In Portuguese, camaro is used to describe both shrimp and prawns. However, the two shellfish are not the same thing. Aside from various anatomical differences, the two species are found in different environments. Shrimp live predominantly in salt water, while prawns are typically found in freshwater. Prawns also tend to be larger than shrimp, although this is not always the case.

Nutrition and taste-wise, prawns and shrimp are pretty much interchangeable. Both are an excellent source of protein and omega-3 fatty acids and do well in similar recipes. If there is one you prefer, feel free to use it in today’s recipe. Shrimp are often easier to find in the US, and they also have fewer legs to remove, so we will be using these.

Cassava or Potatoes for Xinxim?

We are using diced potatoes in our shrimp coconut curry recipe. However, you can certainly substitute the same amount of peeled and diced cassava root. In fact, you would probably have a more authentic recipe on your hands if you did! We just like the texture that the potato lends to the stew. But the nutty flavor of cassava would complement the earthy taste of this curry just fine.

Brazilian Shrimp Coconut Curry Recipe

Ingredients

12 oz shrimp, peeled and de-veined
½ cup peanut butter
8 oz fish stock
1-2 tsp salt
8 oz unsweetened coconut milk
2 limes
1 large russet potato, peeled and diced into 1-inch cubes
2 red bell peppers, diced
1 green chili, minced
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup of fresh okra, diced (about 8 pods)
1-2 tablespoons peanut oil
Fresh cilantro for garnish

Directions:

Heat a large saucepan over medium-low heat. Add in a good drizzle of peanut oil, then cook the onions, red bell pepper, and green chili until tender and fragrant (3 minutes). Add in the garlic and cook until just fragrant (under 1 minute).
Add in the diced potatoes, fish stock, peanut butter, and coconut milk. Bring to a boil.
Reduce heat to medium and simmer until the potatoes are fork tender (about 20 minutes).
Stir in the peeled shrimp and fresh okra. Allow the stew to cook just until the shellfish are pink and tender (just about 3-4 minutes).
Taste for seasoning and add in salt as needed.
Squeeze in the juice of two fresh limes and stir in a good handful of fresh, chopped cilantro.
Serve piping hot over steamed rice and garnished with fresh lime wedges and more cilantro and toasted peanuts, if desired.

What Happens if My Stew Isn’t Thickening?

The fresh okra and potatoes should help your curry to thicken. However, if you are finding your stew too runny, you can thicken it up further with a coconut slurry. Start with 1 tablespoon of cornstarch and two tablespoons of water. Mix together in a small bowl and pour this into your stew. Bring to a boil. Continue this ratio until desired thickness is attained.

Happy Holidays from Texas de Brazil

Struggling to find the perfect gift for someone special? Visit our online Butcher Shop for all things churrasco-related. Choose from gift cards, a beautiful gaucho knife, or a premium selection of gaucho-style meats (including our signature picanha) delivered right to your door. Go online today to check off the rest of your Christmas list.

Grog Recipe (Quentao)

Posted on December 5, 2022December 5, 2022 by John Reynolds

Brazilian Spiced Cachaca

When the air begins to chill, delicious food and warming drinks beckon. From hot apple cider to rich hot chocolate, winter is the season for a mug of something sweet and comforting. When you are looking for something a little stronger to warm your bones, try this recipe for grog from brazil. Simple but delicious, it is certain to become your new wintertime favorite.

What is Grog?

The term “grog” originated in the mid-eighteenth century. It was used to describe the rations of watered-down rum that were given to sailors in the Royal Navy. The watering down of the rum served two purposes: to provide sailors adequate and unspoiled hydration, and to minimize the inebriating effects of undiluted alcohol.

Vice Admiral Edward Vernon, the commanding officer responsible for this particular libation, happened to wear a coat made of grogram cloth. He was often referred to as “Old Grog” by his crew, who were probably somewhat dismayed by the new and decidedly un-fun rations.

Grog vs Glogg vs Wassail

Although the term was originally used to define the watered down rum rations, grog is now often synonymous with other spiced winter time drinks, such as glögg and wassail.

Glögg is a Swedish mulled wine, similar to gluhwein or quentao de vinho in Brazil. This is not to be confused with grogg, another Swedish word that can represent any number of punches involving alcohol, juice, and/or soft drinks.

Like grog, wassail has its origins in Great Britain. It was traditionally a hot, spiced cider or ale drunk while performing the holiday tradition of Wassailing. This ritual varied from village to village but usually involved drinking and toasting to the health of the apple trees to ensure a good harvest the next Autumn.

Brazilian Grog

Brazilian grog (called “quentao”) is most similar to glogg, except it substitutes wine with cachaca. Cachaca is the prized national drink of Brazil, used in various libations such as the caipirinha. It is often likened to rum, since both are prepared from sugarcane. There is a distinctive difference in flavor however. This is owed to the fact that cachaca is prepared from fresh, pressed sugarcane juice, while rum is prepared from molasses.

Our recipe for grog from Brazil incorporates the warming, festive spices of cinnamon, cloves, and nutmeg, finished with a twist of lime for a truly Brazilian flavor. When made correctly, this grog is the perfect balance of sweet and spicy, and it’s sure to become your new favorite winter drink.

Grog Recipe

Ingredients:

1 liter of cachaca
12 oz water
1.5 cups of sugar*
1 stick of cinnamon
6 cloves
1 teaspoon of grated nutmeg
1 lime

Preparation:

Add your sugar and water to a large stock pot or saucepan. Heat over medium until the sugar and water have dissolved into a simple syrup.
Stud your lime slices with the cloves and place the slices in the syrup. Add in the cinnamon and fresh nutmeg.
Let the mixture simmer on low (covered) for twenty minutes, to allow the spices to infuse.
Now add in your cachaca. Heat over medium low until hot. Do not boil, unless you want to lessen the alcohol percentage.
Ladle your Brazilian grog into mugs and garnish with fresh limes and cinnamon sticks.

*You can add more or less sugar, depending on your desired level of sweetness.

Enjoy!

Give the Gift of Churrasco

This holiday season, surprise someone you love with a gift card or one of our sublime grill packages, delivered right to your door. Visit our online store to find the perfect gift for the meat-lover in your life.

Burgundy Mushrooms

Posted on November 14, 2022November 11, 2022 by John Reynolds

In our spin on Burgundy mushrooms, white button mushrooms are slow-simmered in butter, herbs, garlic, and red wine for a delicious accompaniment to your next churrasco dinner. Pair them with steakhouse style garlic mashed potatoes or simple Brazilian cheese bread for a truly unforgettable meal.

Burgundy mushrooms are named after Bourgogne, a region in France famous for its red wine. The traditional recipe incorporates wine from this region, although any dry red wine will do. Bourgogne is also known for its capital city of Dijon, where the flavorful mustard of the same name has its origins.

In Brazil, mushrooms are not typically offered as a stand alone dish. They are more commonly found as a topping on pizzas, in Brazilian stroganoff, or in Japanese cuisine. Mushrooms do not grow readily in many parts of the country, thanks to a generally warmer year-round climate. However, they can be easily found in most supermarkets and are a favorite addition in certain dishes.

One type of mushroom that is native to Brazil is a species of Agaricus subrufescens. Known locally as cogumelo do sol (“mushroom of the sun”), the mushroom was first discovered growing in Brazil in the 1970s and mistakenly identified as Agaricus blazei, a species first found in Florida. The fruiting body of A. subrufescens is indeed edible and is described as having a sweet, almond-like taste. It is also prized for its supposed medicinal effects, including alleged anti-cancer properties.

While we will not be using cogumelo do sol in our recipe, feel free to incorporate them if you have the chance. The sweet taste would go very nicely in the red wine sauce we will be preparing. Just make sure to chop them in uniform pieces to allow for even cooking.

Can I Make Burgundy Mushrooms in a Slow Cooker?

Yes. In fact, this would be an ideal method to maintain slow and even cooking. Otherwise, you will be using a large stock pot that you will not want to leave unattended for too long.

Faster Recipe for Burgundy Mushrooms

The best Burgundy mushrooms take hours to make, since we are reducing a fair amount of liquid to a thick, dark sauce. In a pinch, you can thicken up your burgundy mushroom sauce with a cornstarch slurry or a beurre manié. Use 1 part cornstarch to 2 parts water for your slurry, or a 1:1 ratio of room temperature butter to flour for the beurre manié. Add it to your mushrooms and bring to a boil then reduce until thickened to a good, smooth consistency.

Burgundy Mushrooms Recipe

Ingredients:

2 lbs white button mushrooms (whole)
2 cloves of garlic, minced
0.5 liters dry red wine
2 cups of chicken stock
1 tsp Dijon mustard
Two sprigs fresh thyme (1 tsp dried thyme)
4 tablespoons of unsalted butter
Freshly ground black pepper
Salt to taste

Directions:

Wash and dry the mushrooms.
Heat a large stock pot over medium heat. Melt the butter and lightly saute the minced garlic just until fragrant. (If using a slow cooker, you can do this separately in a small skillet).
Add in the mushrooms, wine, chicken stock, dijon mustard, thyme, and salt and pepper.
Bring the mixture to a boil and reduce to a low simmer.
Cover and simmer on low for 4 hours.
After four hours, remove the lid and simmer for another hour and a half, or until the sauce is rich and thickened to the consistency of a thin gravy.

Enjoy with a delicious flank steak or on simple, crusty french bread.

Texas de Brazil Sauteed Mushrooms

Let us do the cooking for you! Try our delicious sauteed mushrooms, braised for hours in herbs and red wine. You’ll find them in our hot items section, along with our famous lobster bisque, potatoes au gratin, and feijoada.

Brazilian Stroganoff (Estrogonofe de Carne)

Posted on November 7, 2022November 7, 2022 by John Reynolds

Beef stroganoff is a hearty and filling dish we often associate with Eastern Europe, especially Russia. Browned beef is stewed in a mustard sauce and served with sour cream and egg noodles for a quintessential wintertime dish. A version of beef stroganoff, or estrogonofe de carne, is quite popular in Brazil. This is not surprising, considering over 2 million Brazilians claim Russian heritage! Brazilian stroganoff is quite similar to the traditional Russian version, but with a few twists to suit local tastes.

History of Stroganoff

The first recipe for beef stroganoff (stroganov in Russian) can be found in the cookbook, A Gift to Young Wives. Written by Elena Molokhovhets, the tome was published in 1871 and was wildly popular among housewives. The first edition contained a recipe for “Beef a la Stroganov, with mustard.”

“Stroganov” was derived from one of Russia’s most successful merchant families of the same name. They established themselves as early as the 16th century and developed lucrative connections to virtually every facet of Russian business, from banking to politics. They might be likened to the prominent Medici family of Italy.

The reason for naming the dish after the Stroganovs is not immediately clear. However, we might hypothesize that Ms. Molokhovets hoped to convey the richness of the dish by naming it after the wealthiest family in the country.

Brazilian Beef Stroganoff vs Russian Stroganoff

The original recipe for Beef a la Stroganov was made with beef and a basic roux sauce with broth, mustard, and sour cream. Many variations incorporate mushrooms, garlic, and onion, but these additions are generally attributed to French chefs who obtained the recipe while traveling in St. Petersburg.

Brazilian beef stroganoff is similar, but it replaces the mustard with tomato paste, ketchup, and worcestershire sauce. The tomato paste gives the dish a signature light orange hue. Brazilian stroganoff also uses heavy cream in place of sour cream and includes onions, garlic, and mushrooms.

The traditional accompaniment to Russian stroganoff is a side of crispy potato sticks (a favorite topping in Brazil as well). Brazilians serve their stroganoff in the same manner, or with a side of fluffy white rice (or both!).

Variations of Brazilian Stroganoff Stew

The protein you use can be changed depending on personal preference or dietary requirements. If you are vegetarian, you can omit the meat entirely and add more mushrooms, carrots, potatoes, and other vegetables for a hearty veggie stew. Brazilians like to sub in chicken or prawns as well.

Brazilian Estrogonofe Without Heavy Cream

Generally speaking, stroganoff is a dish that is meant to “stick to your ribs.” However, if you want to reduce the fat and calorie content of this dish, you can omit the heavy cream and make a traditional roux instead. For every four cups of liquid, use 4 oz of roux.

To make a simple roux, use a 2:1 ratio of melted flour to melted fat or oil. For example, melt 2 oz of butter and mix in 4 oz of flour. Let it cook for at least 30 seconds, then whisk in your liquid.

Brazilian Beef Stroganoff Recipe (Estroganofe de Carne)

Ingredients:

2 tbsp extra virgin olive oil or unsalted butter
2 lbs lean, high grade beef, such as tenderloin or ribeye (cut into 1 inch cubes)
1 yellow onion, finely chopped
4 cloves of garlic, minced
1.5 cups sliced white mushrooms
⅔ cup tomato paste
½ cup water
2 tbsp ketchup
2.5 tbsp Worcestershire sauce
2.5 cups heavy cream
2 tsp salt (more to taste)
Freshly ground black pepper

Directions:

Let your cubed beef come to room temperature while you preheat a skillet over medium high heat.
Melt the butter or drizzle oil into the preheated pan.
Sear the beef on each side until a nice crust forms (just a few seconds each side).
Remove the beef and set aside. Lower the heat in the pan to medium-low.
Add in the onions and sauté until softened.
Add in the white mushrooms and cook until they are softened with golden edges.
Now add in the garlic and cook for about thirty seconds until fragrant.
Return the beef to the pan, along with the salt, pepper, tomato paste, Worcestershire sauce, ketchup, and ½ cup of water.
When the mixture is evenly incorporated, add in the heavy cream and simmer until piping hot.

Serve over a bed of fresh white rice and top with batata palha. Enjoy!

More Great Recipes to Try:

Shrimp Dip Recipe from Brazil (Caruru)

Posted on October 31, 2022October 31, 2022 by John Reynolds

Caruru is a zesty, flavorful shrimp dip from Brazil that often accompanies the popular fritters known as acaraje. It is a unique combination of flavors, with roots heavily steeped in Brazil’s African culture. Many of the ingredients form the base of traditional Bahian cooking, such as dende oil, peanuts, and okra. Despite the seemingly long list of ingredients, this shrimp dip recipe is quite simple to make and will elevate any party snack, from corn chips to crackers to fresh, crunchy veggies.

Where Does Caruru Come From?

Descriptions of caruru from the 17th century do not include okra or peanuts, but rather a leafy vegetable akin to spinach. During his exploration of the Amazon in 1820, Von Martius described a similar concoction made of “chestnuts pounded with an herb similar to spinach.” There is no mention of shrimp, either.

There is a popular Caribbean stew known as callaloo that broadly fits this description. Callaloo is most often made with greens like amaranth and taro leaves, then stewed with various spices and salt fish. The taste and texture is often compared to cooked spinach.

Caruru, it would seem, is a Bahian version of callaloo. The names are even similar, with some suggesting a joint origin. Caruru replaces the greens with okra, a plant native to Africa and likely brought by sugar plantation slaves to Brazil. Much of Brazil’s cuisine, especially in Bahia, has African roots, and the vibrant caruru sauce is a prime example.

What to Eat with Caruru Shrimp Dip?

Caruru does not have to be a dip. In fact, it tastes delicious served piping hot over white rice or as a delicious base for a lobster roll. Of course, if you have the occasion, you must try it the way Bahians prefer to eat it: paired with a crisp acaraje fritter. These fritters are made from a ground black eyed pea mixture filled with a variety of meats and vegetables. You will often find them served by the famous Baianas de Acaraje, recognizable by their traditional dress.

What is Dried Shrimp?

Today’s recipe calls for dried shrimp, an ingredient that is widely available in most Asian supermarkets and in the international aisles of many chain stores. The shrimps have been dried in the sun until they are about the size of a thumbnail. They are used as a seasoning in dishes and prized for their unique, umami flavor profile.

Vegan and Kosher Substitutes for Shrimp Dip

If your diet prohibits shellfish or meat, there are plenty of options that will work for this recipe. Vegan shrimp can be incorporated in place of the jumbo shrimp, and a comparable amount of miso paste will help mimic the sweet, umami flavor of the dried shrimp.

Shrimp Dip Recipe from Brazil (Caruru)

Ingredients:

1 lb jumbo shrimp, peeled and deveined (about 15-18 shrimps)
2 lbs fresh okra, tops and ends removed, diced
3.5 tbsp ground dried shrimp
¼ cup roasted peanuts
3 cloves garlic, minced
2 tsp red chile flakes
1 small yellow onion, chopped
2 tablespoons dende (red palm oil)
6 oz water
½ cup fresh cilantro, chopped
Extra virgin olive oil
Freshly ground black pepper
½ tsp kosher salt
Hot sauce

Directions:

Heat a skillet over medium high heat. Add a drizzle of extra virgin olive oil. Saute the okra in the oil until the edges take on a golden brown color (about 3 minutes). Remove from heat and set aside.
In a blender or a food processor, add your jumbo shrimp, ground dried shrimp, and peanuts. Blend or pulse until a smooth, thick paste forms.
Heat another skillet over medium heat. Add in the dende oil and cook the onions, garlic, and chile flakes until fragrant and softened (2-3 minutes).
Stir in the shrimp paste, salt, pepper, and water. Bring the mixture to a simmer, then reduce to low and cover.
Simmer on low for thirty minutes.
Add in the cooked okra, chopped cilantro, and a few dashes of hot sauce.

More Great Brazilian Recipes to Try:

Grilled Pineapple Slices

Posted on October 24, 2022 by John Reynolds

Pineapple on the Grill with Brown Sugar Glaze

The sweet, succulent fruit we call “pineapple” has its roots in South America, where it was first cultivated along river drainage routes between Paraguay and southern Brazil. Today, it is grown all over the continent as well as other tropical parts of the world. The fruit has a unique and delicious flavor that lends itself to a variety of recipes and cooking methods. Grilled pineapple slices are particularly refreshing on their own or over a scoop of vanilla ice cream.

Pineapple History

Archaeologists have found evidence of pineapples dating as far back as 1200 BC in parts of Peru. The Mayans and Aztecs began to cultivate it in Mexico between 200 BC and 700 AD. By the 1400s, it existed as an important food resource among most indigenous tribes of Mexico, South, and Central America.

The pineapple was introduced to Europeans by way of Christopher Columbus, who brought it back to Spain and dubbed it the piña de Indes, or “pine of the Indians.” The Portuguese colonists also brought pineapples home and introduced them to India and other parts of South Asia.

Europeans, for their part, were fairly obsessed with the strange fruit of the colonies. It proved excessively difficult to grow in non-tropical regions, like Britain and France, where only the wealthiest of citizens could afford them. In fact, pineapples were considered such a status symbol in Europe that they were rarely eaten. Lucky owners would use them as centerpieces for as long as possible until rot necessitated they be thrown away.

Pineapple became more mainstream by the 1900s, when plantations in the West Indies began producing enough quantities to reduce cost.

Pineapples and Hawaii

Pineapples were brought to Hawaii by the Spanish in the 18th century, although it was not commercially grown until the late 19th century. James Dole and the Del Monte Company both established operations for growing and canning the fruit on the island of Oahu, which dominated pineapple production until the 1960s.

Hawaii continues to grow and export pineapple, but not in nearly the same quantities. Today, the Philippines is actually one of the leaders in pineapple export, especially since the acquisition of Del Monte Foods in 2014.

Nevertheless, the symbol of the pineapple in Hawaii remains ubiquitous. Many times, foods are given the label “Hawaiian” simply due to the presence of a few chunks of pineapple (a controversial pizza comes to mind).

Fresh vs Canned Grilled Pineapple Slices

You can use canned pineapple for this recipe, but we recommend fresh. Canned pineapple is often submerged in a sugary syrup, which will affect the final texture and taste of the dish. The extra sugar may also cause the slices to burn or cook unevenly. If you do decide to use a canned version, look for ones that say “in 100 percent pineapple juice” and not “in heavy syrup.”

Sugar Glaze for Grilled Pineapple

Today, we will be coating our grilled pineapple slices in a brown-sugar, butter, and cinnamon glaze. The glaze forms a delightfully caramelized crust around the soft, sweet fruit. That being said, pineapples are naturally high in sugar. If you want to limit your sugar intake, you can omit the glaze altogether. Just make sure you use a non-stick spray to keep your pineapple slices from sticking.

Grilled Pineapple Slices Recipe

Ingredients:

One fresh pineapple, peeled, sliced, and cored (or one 20z can of sliced pineapple)
⅓ cup melted butter
⅓ cup brown sugar
2 tsp ground cinnamon
½ tsp vanilla extract

Directions:

Heat a gas grill, charcoal grill, or grill pan over medium high heat. Brush liberally with oil or non-stick spray.
In a mixing bowl, stir together the butter, brown sugar, cinnamon, and vanilla extract. Brush the mixture on the top and bottom of each of the pineapple slices.
Grill the pineapple slices for 2-3 minutes per side, until they have beautiful grill marks and are golden brown.
Serve warm as-is or with vanilla ice cream.

More Great Recipes to Try

Pan Fried Cinnamon Bananas
Brazilian Sweet Corn Pudding (Curau de milho)
Brazilian Carrot Cake

Guava Cheesecake

Posted on September 6, 2022September 6, 2022 by John Reynolds

Brazilian Romeu e Juliete Cheesecake Recipe

Brazilian guava cheesecake is a refreshing spin on its American cousin, which typically uses cream cheese and a graham cracker crust. In Brazil, the guava cheesecake uses a dense, salty cheese known as minas gerais. It is paired with a sweet guava paste on top of a crisp, flour-based crust.

The pairing of cheese and guava paste in Brazil is known as Romeu e Juliete. The salty cheese represents Romeo, and the sweet guava is Juliet. Like the passion between Shakespeare’s tragic lovers, savory and sweet are at their pinnacle in this surprising dish.

Because minas gerais is not readily available in the US, we will be substituting it with another mild-tasting cheese: Mexican queso blanco. You may also substitute it with fresh mozzarella, ricotta, or Brazilian cream cheese.

The guava paste, known as goiabada in Brazil, can be found at most Latin markets or purchased online. When canned, it has a consistency similar to American jellied cranberry sauce. The taste is much less tart, however, with many likening its flavor to a blend between a pineapple and a strawberry.

Gluten Free Guava Cheesecake

Our recipe will be using a flour-based crust, but you can certainly substitute the flour with almond flour or another gluten free alternative. Just be sure to refer to the packaging for portion information. Some gluten free flours, such as coconut flour, require less volume and certain additives (like eggs) for them to work in the same manner as all purpose flour.

Alternatively, you can simply leave out the crust entirely. Simply slice up a little fresh cheese and alternate it with slices of the sweet guava paste on a cheeseboard for a fast and delicious hors d’oeuvre. Think of it as a Brazilian caprese salad!

Graham Cracker Crust for Guava Cheesecake?

If you prefer a graham cracker crust, go ahead! Remember that the guava paste is very sweet, and the graham cracker crust will only add to the overall sweetness. That being said, a graham cracker crust is much easier and faster to make than a flour crust, so it may be the way to go if you are in a hurry!

To make a simple graham cracker crust, combine 1.5 cups of graham cracker crumbs, ⅓ cup of sugar, and 3 oz of melted butter. Press the mixture into a standard, 8-inch pie plate. Chill for an hour before filling or bake for about 8 minutes at 375 degrees.

Can I Use Pre-Grated Cheese for Guava Cheesecake?

We don’t recommend using pre-grated or sliced cheese for this recipe, since it may contain additives (like cornstarch) that will affect the overall texture and taste of the dish.

Guava Cheesecake Recipe (Romeu e Juliete)

Ingredients

For the crust:

1.5 cups all purpose flour
¼ tsp salt
1 oz sugar
⅔ cup butter (unsalted)
1 egg yolk

For the filling:

16 oz fresh queso blanco, cubed or shredded
14 oz sweetened condensed milk (1 can)
3 eggs
1.5 tsp pure vanilla extract
Zest of two limes

For the topping:

1 ¼ cups guava paste
⅓ cups water
1 oz cachaca or spiced rum

Directions:

Preheat your oven to 350 degrees Fahrenheit.
Combine all pie crust ingredients and mix using a stand mixer with the whisk attachment. You can also use your forks or hands to help distribute the butter evenly. Although this crust is a little less fussy than a traditional pie shell, you still want to avoid over mixing.
Spread the crust mixture evenly on the bottom of a cheesecake or spring-form pan. If you have enough crust, spread a little of the mixture up the sides of the pan.
Put your queso blanco, condensed milk, eggs, vanilla, and lime zest into a blender or food processor. Blend until smooth and thoroughly combined.
Pour the mixture over the crust in your springform pan. Don’t worry about filling the pan to the very top-there is no rising agent, so it shouldn’t spill over. However, you can leave about half an inch of space from the top just to be safe.
Bake your cake for about 40 minutes (until you can insert a knife and it comes out clean). Put the cake aside to cool for at least one hour.
When the cake is cool, prepare the topping. Heat a saucepan over medium-low heat. Put in the guava paste and water and heat until the paste is melted and combined with the water. Then, remove the mixture from the heat and stir in the cachaca or spiced rum.
Allow the mixture to cool slightly, then pour it over the cheesecake (still in the spring-form).
Place the guava cheesecake in its pan in the refrigerator to set overnight. Then, remove it from the spring-form pan and serve with fresh lime zest and wedges for garnish.

Enjoy!

Give the Gift of Brazil

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Brazilian Pumpkin Spice Preserves (Doce de Abobora)

Posted on August 15, 2022 by John Reynolds

It’s that time of year when many of us start thinking about Autumn. After a long, hot summer, we might find ourselves daydreaming about cooler temperatures, changing leaves, and comfort food. In America, Fall is also the season of all things pumpkin spice. Breads, lattes, soups, candles–whatever you can think of, there is probably a pumpkin version. Which brings me to today’s unusual recipe: pumpkin spice preserves.

Although Brazilians may not be quite as enthusiastic as Americans are about pumpkins, they do enjoy eating them in a variety of recipes. One dish that is not as common here in the States is a kind of pumpkin preserve called “doce de abobora.” This translates to “pumpkin sweet,” which is an accurate description of this syrupy spread.

Brazilian pumpkin preserves also incorporate fresh, shredded coconut for more texture and sweetness. Warming spices like cinnamon and cloves are added for that quintessential pumpkin pie flavor.

Preserves vs Jam

A jam is made using fruit that has been uniformly blended prior to cooking. This results in a smooth, spreadable consistency. Preserves are made with whole or large chunks of fruit, similar to a compote or a chutney. Because we will be using cubed pumpkin and shredded coconut, our recipe falls more under the preserves category.

If you want, you could try adding a little orange or lemon zest to your preserves for more of a marmalade taste.

What Do You Eat With Brazilian Pumpkin Preserves?

You will find that your doce de abobora pairs well with lots of things, both sweet and savory. It is, on its own, very sugary, so it does particularly well on a cheese board or on crusty french bread. That being said, don’t be afraid to double down on the sweetness. These preserves taste amazing, for example, on top of vanilla ice cream or french toast.

Can I Use Butternut Squash Instead of Pumpkin?

Yes. As with most recipes, you can use butternut squash in place of pumpkin. The taste and texture will be nearly identical. Only the color will vary slightly.

Can I Use Other Spices in My Pumpkin Spice Preserves?

Of course! Our recipe uses cloves and cinnamon, but feel free to add a little nutmeg, ground ginger, star anise, allspice, or even a little cayenne for some heat.

Can I Use Canned Pumpkin for Pumpkin Preserves?

For preserves, you need large pieces of the pumpkin fruit. Canned pumpkin is typically pureed, so it won’t work well in this recipe. However, you can certainly use frozen pumpkin or butternut squash that has been pre-peeled and cut into chunks.

Brazilian Pumpkin Spice Preserves (Doce de Abobora)

Yield: about 3 cups

Ingredients:

1 pie /sugar pumpkin, cut into ½ inch cubes
3 cinnamon sticks
5-6 whole cloves
1 cup shredded coconut (sweet or unsweet)
1.5 cups sugar

Directions:

Combine all your ingredients except for the coconut in a large saucepan and heat over medium high.
When the pumpkin begins releasing some of its liquid and the sugar is melting, reduce the heat to low.
Cover the pumpkin mixture and simmer for 30 minutes.
Add in the coconut and cook for another fifteen minutes, until the pumpkin is very soft.
Give the mixture a rough mash with the back of a fork and stir to combine evenly.
Pour your pumpkin spice preserves into sterile jars for storing. If you are not using a sterile canning method, keep your preserves in the refrigerator for up to one week.