Easy Side Dishes for Ham

Posted on December 19, 2023December 19, 2023 by John Reynolds

While turkey continues to be the favored holiday dinner protein, many Americans also choose ham as their main dish. In fact, around 318 million pounds of ham was eaten for Christmas in 2022. These days, ham is more expensive than many other meats, thanks to rising labor and food production costs. You may be looking to offset your pricey porcine with a few easy and pocket-friendly accompaniments. We’ve got you covered. Here are a few ideas for easy side dishes for ham that are fast, cheap, but still delicious.

Quick Side Dishes for Ham Dinner

Brazilian Cheese Bread

First on the list of our easy side dishes for ham: Brazilian cheese bread. Instead of the traditional yeast roll, why not try your hand at some gooey, cheesy pao de queijo? Made from tapioca starch, these bite-sized morsels are nutty, chewy, and absolutely addictive. Bonus: they are completely gluten free and made with ingredients you likely already have on hand (aside from the tapioca flour). Try stuffing them with sausage if you really want to wow your guests.

Spicy Cranberry Sauce

Our recipe for boozy cranberry sauce with a little heat revs up this traditional holiday favorite. We use vanilla, cinnamon, clove, and a big pinch of cayenne pepper to cut through the sweetness of the dish, adding a healthy splash of aged cachaca for even more flavor. The cachaca is by far the priciest part of this recipe; you can replace it with water or a little rum, if you already have that on hand.

Couve Mineira (Brazilian Collard Greens)

You may not think of collard greens when you are in the market for “easy” ham side dishes. That is because traditional Southern recipes often take hours to stew the greens until they are tender. Brazilian collards cook up quickly since they are sliced into uber-thin strips and sauteed in oil. Add a little garlic, onion, and bacon, and you have a delicious accompaniment for your holiday ham.

Brazilian Rice

Next up on our list of easy side dishes for ham: rice. No holiday meal in Brazil (or any meal, really) is complete without the ubiquitous arroz Brasileiro: basmati rice toasted in oil then slow-simmered with refogado, a puree of garlic and onions. If you don’t have the refogado mix, don’t worry about it: finely minced garlic and onions will work just as well. The only thing left is olive oil and white rice–doesn’t get much cheaper than that!

Steakhouse Garlic Mashed Potatoes

If you’d rather stick with potatoes for your starch fix, we totally understand. Mashed potatoes are a classic and easy side dish for ham for a reason: they are inexpensive, filling, and so delicious. They are basically comfort food at its finest. You simply can’t go wrong by punching up the flavor with a little (or a lot) of garlic, like we do in our steakhouse inspired mashed potato recipe.

Burgundy Mushrooms

Here’s another cheap and easy side dish for ham this holiday. Our take on Burgundy mushrooms slowly simmers them in red wine, stock, garlic, Dijon mustard, and fresh herbs. The sauce alone is delicious, especially spooned over those garlic mashed potatoes we mentioned.

Caramelized Leeks

Leeks don’t often make it to the holiday table as a stand-alone side dish, and we think that’s rather tragic. When prepared with the right ingredients, they become buttery, caramelized, and absolutely delicious. In our braised leeks recipe, we take the sweetness up a notch with a balsamic reduction. Heap some on top of your slice of ham so you can have some with every bite.

Christmas Dinner Catered

If all else fails, you can always host the perfect holiday meal with Texas de Brazil’s takeout options. Right now, you can pre-order our Beef Ribs Holiday Feast: fall-of-the-bone ribs served with your choice of two side dishes, a mess of Brazilian cheese bread, and zesty chimichurri sauce for dipping. The kit feeds 6-8 people and comes hot and ready to eat. Order yours for pick up on 12/24, 12/25, and 12/31 between the hours of 1pm and 5pm.

Spicy Cranberry Sauce

Posted on November 28, 2023 by John Reynolds

A Classic Holiday Side with a Spicy and Boozy Twist

Cranberry sauce is ubiquitous at the American holiday table. It is deliciously sweet and tart, perfect with a bite of tender turkey meat. It is also a festive red color, which helps brighten up a plate full of brown gravy, brown stuffing, and brown rolls. But not all cranberry sauce is created equal. Everyone seems to have their own recipe they claim is the best one. We’ll happily hop on that bandwagon and present you with our recipe for spicy cranberry sauce: sweet, sour, hot, and boozy, this is something a little special.

Brazilian Cranberry Sauce

You may remember from our recent Thanksgiving in Brazil blog that cranberry sauce is not eaten much in Brazil. This isn’t because Brazilians don’t like it, it is simply that cranberries do not grow there. While tinned options may be available online, most holiday dinners in Brazil omit the cranberries or swap it with a chutney or sauce made from jabuticaba, which are also known as Brazilian grapes. They have a similar taste and texture to cranberries, but with a hint of blueberry.

Good luck finding jabuticabas in the US, though. They can be grown in tropical areas like Florida, but they are definitely an exotic item around here. So we will stick with the cranberries but with a decidedly Brazilian twist: cachaca and red pepper. The resulting spicy cranberry sauce is unlike any you’ve tasted.

What Cachaca to Use for Spicy Cranberry Sauce?

You have a couple options when it comes to choosing a cachaca for your spicy cranberry sauce. You could go for a newer, small batch variety, which will have a simpler flavor profile. Young cachaca has a distinctive grassy flavor, courtesy of the fresh sugar cane juice from which it is made. Also known as prata, unaged cachaca is famous as the alcoholic component of a refreshing caipirinha.

Aged cachaca (“envelhecida”), on the other hand, takes on a more complex flavor. It can taste oaky, like the barrels it is stored in, along with the spice and vanilla flavors of the wood. It maintains that signature grassy flavor, but it is often more mellow.

In order to be legally designated as cachaca envelhecida, at least half of the liquor volume must have been aged for one year or more in a wooden barrel with a capacity of no more than 700 liters (around 185 gallons). Strict regulations apply to the unaged cachaca as well.

For this spicy cranberry sauce recipe, we like aged cachaca. Really, though, it is your choice. In a pinch, you can use spiced rum. Just be aware that no Brazilian will agree with you that cachaca and rum are the same thing.

Other Spicy Cranberry Sauce Ingredients

Obviously, you’ll need cranberries! Fresh is best, but frozen will work as well. You will also need some warming spices: cinnamon sticks and one or two whole cloves. They pair beautifully with the aged cachaca, which has a rich herby flavor and spiciness all its own.

We couldn’t call this “spicy cranberry sauce” without the other star ingredient: cayenne. We are using a half teaspoon, but you can add more or less depending on your desired level of spice. It will be complemented by the sweetness of orange juice and sugar, and a kiss of vanilla extract for one final note.

Can You Make Spicy Cranberry Sauce Ahead of Time?

Yes. In fact, it is best if you do make it at least a day ahead so it has time to set. It will keep in the fridge for up to a week before serving. If you wish to make it earlier than that, you can freeze it just as well. Let the mixture cool to room temperature, then transfer the sauce to a freezer safe container or gallon bag and freeze until you are ready to use.

Spicy Cranberry Sauce Recipe with Cachaca

Ingredients:

12 oz fresh cranberries (one pack)
1 cup of orange juice (with or without pulp)
1 ¼ cups white sugar
8 oz aged cachaca or spiced rum
1 tsp real vanilla extract
2 cinnamon sticks
2 whole cloves
½ tsp cayenne pepper

Directions:

Add the sugar, cachaca, and orange juice to a saucepan over medium high heat, stirring until the sugar is dissolved.
Reduce the heat to low and add in the cinnamon sticks and cloves. Cover the saucepan and let the spices infuse for 5-10 minutes, then remove them.
Add in your cranberries, vanilla extract, and cayenne pepper. Stir to combine the ingredients. Bring the mixture to a boil, then reduce to medium low.
Simmer the spicy cranberry sauce uncovered until the berries begin to pop. Yes, some of them will actually pop open! Let the mixture continue to simmer until the sauce thickens.
Transfer the sauce to a container and let it cool and set in the refrigerator for at least six hours, preferably overnight.

What to Eat with Spicy Cranberry Sauce

Of course, turkey is delicious with this spicy, boozy cranberry sauce. But we have some other ideas:

Pernil de cerdo: a delicious, slow-roasted pork shoulder
Peri Peri Chicken: roasted whole with smoky, tangy spices
Roast picanha: Brazil’s favorite cut of beef prepared in the oven

Gift Card Specials at Texas de Brazil

Be sure to take advantage of our gift card specials at Texas de Brazil. For a limited time only, receive a $25 gift card for every $100 you purchase, and a bonus $10 gift card for every $50. Perfect for tucking into stockings and Christmas gift baskets, you’ll be sure to please everyone on your list!

Greek Rice Pilaf (Arroz a Grega)

Posted on September 11, 2023 by John Reynolds

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:

Rinse the rice until the water runs clear, then set aside.
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.
Add in the minced garlic and cook for a further 30 seconds.
Stir in the rinsed rice, and toast it in the oil and aromatics for 2-3 minutes.
Season with salt, pepper, cumin and chili flakes.
Add in the chicken stock and bring the rice mixture to a boil, then reduce the heat to a simmer.
Cover, and cook for fifteen minutes, or until the liquid has been absorbed.
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.

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Brazilian Collards with Bacon (Couve Mineira)

Posted on September 5, 2023September 5, 2023 by John Reynolds

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:

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.
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.
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.
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.
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.
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.
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.
Return the crumbled bacon pieces to the skillet and mix them with the collard greens.
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.
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!

Back to Basics: Perfect Brazilian Rice

Posted on August 1, 2023 by John Reynolds

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:

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.
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:

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.
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.
Add in the water and salt and bring the mixture to a boil.
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:

Smoked Mac n Cheese (Maccaronada com Requeijao)

Posted on July 3, 2023July 3, 2023 by John Reynolds

Smoked Pasta with Brazilian Cream Cheese

When it comes to comfort food, few dishes rival good, old-fashioned mac n cheese. Creamy, gooey, and flavorful, it is a perfect meal on its own, and a glorious accompaniment to churrasco. If you thought you couldn’t elevate this staple dish, any further, prepare to be amazed:mac n cheese can be smoked right along with your favorite proteins. The smoke adds a whole new element to an already flavor-packed and decadent pasta dish. What’s more, it’s easy! Read on for a fabulous recipe for smoked mac n cheese. We have a feeling you won’t be going back to baked any time soon.

Mac n Cheese in Brazil

Brazilians love cheese, so it’s no surprise that mac n cheese is nearly as popular there as it is here in the US. Of course, there are a few distinctly Brazilian ingredients that set the dish apart from its American cousin. The cheeses are a couple of national favorites you’ll find in nearly every dish that calls for dairy: mozzarella and requeijao. These milder cheeses are ideal when making a smoked mac n cheese, since the flavors won’t overpower that smoky element.

Brazilian mac n cheese is also typically made with penne, not elbow macaroni. The grooves in penne allow the creamy sauce to fully coat each noodle, and the bigger size keeps the noodles a little more separated than in traditional mac n cheese. This is definitely more of a pasta than a casserole, although Brazilians don’t shy away from baked dishes either.

Finally, our smoked Brazilian mac n cheese incorporates a little tomato goodness. Topped with parmesan cheese, the final product has an italian flare not dissimilar to baked ziti, but far creamier.

Can You Freeze Smoked Mac n Cheese

Sure. Frozen smoked mac n cheese will keep for up to six weeks in your freezer. For best results, defrost or fully thaw the mixture before re-heating. This allows the sauce to melt evenly. You may need to add a little fresh cream to smooth out lumps that may have formed while freezing.

Cheese Substitutes for Mac n Cheese

Requeijao is not commonly found in stores in the US. Luckily, you can easily make homemade Brazilian cream cheese. If this is a little more effort than you’d like, you can substitute American cream cheese.

We are sticking with mozzarella cheese for our smoked mac n cheese. However, there are a few different cheeses that would be very well suited to a little smoke flavor: gouda, provolone, havarti, or, of course, cheddar.

What Wood Chips for Smoked Mac n Cheese?

Mild wood chips are best for a good, but not overwhelming, smoke flavor. Try cherry, pecan, or applewood chips.

Recipe for Smoked Mac n Cheese (Maccaroneda com Requeijao)

Ingredients:

1 lb dried penne (16 oz)
1 onion, finely chopped
2 cloves of garlic, minced
Extra virgin olive oil
1 cup tomato sauce
1 cup heavy cream or whole milk
1 cup requeijão (Brazilian cream cheese)
1 cup shredded mozzarella cheese
1 oz shredded or grated parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Preheat your smoker to 225 degrees Fahrenheit.
Bring a large pot of salted water to a rolling boil. Add in the penne and cook until al-dente. Strain and toss with a little olive oil. Reserve ¼ cup or so of the pasta water.
While the pasta cooks, heat a large, heat-safe skillet over medium heat (cast iron works well).
Add in a drizzle of extra virgin olive oil. Saute the onion until translucent. Then add in the garlic and cook for a further 30 seconds, just until fragrant.
Add in tomato sauce and a splash of the reserved pasta water. Add a few twists of freshly ground black pepper and kosher salt (we used 1.5 tsp). Bring the mixture to a high simmer, then reduce to medium, cover and cook until it has thickened (around 5 minutes).
Now, stir in the heavy cream. Heat the mixture to a boil, then remove from the heat.
Add in your mozzarella cheese and cream cheese, stirring constantly off the heat until all the cheese is melted.
When the sauce has come together, pour in the penne noodles and stir until evenly coated.
Top the smoked mac n cheese with the shredded parmesan cheese.
Transfer the pan to the smoker and “bake” for 45 minutes to one hour. Keep an eye on the mixture so it doesn’t dry out.
Top finished smoked mac n cheese with fresh parsley. Enjoy!

More Great Brazilian Recipes to Try:

Steakhouse Crispy Brussels Sprouts (Couve-de-Bruxelas)

Posted on May 29, 2023May 29, 2023 by John Reynolds

Brussels sprouts were seemingly once the bane of children’s existence. “Eat your Brussels sprouts” was about the worst thing you could hear at dinner time. But Brussels sprouts have come a long, long way from their boiled, bland origins. Like many misunderstood vegetables, they have the potential to be truly delicious, even addicting. It’s all about how you prepare them. Steakhouse Brussels sprouts, for example, are one of the most ordered side dishes, thanks to their crispy-yet-tender texture and the addition of a sweet and spicy sauce. Today, we will teach you how to prepare the perfect steakhouse style Brussels sprouts at home. We bet even your kids will love them.

Where Do Brussels Sprouts Come From?

As the name suggests, Brussels sprouts originated in Brussels, the capital city of Belgium. They have been cultivated in this country since around the 13th century. They were valuable as a hardy winter stock vegetable. They resemble mini cabbages that grow on a vertical stalk, each of which can produce up to two pounds of sprouts!

The original preparation method was simply to boil the sprouts until tender. Nowadays, however, there are myriad ways to cook them, including the now-famous crispy steakhouse style Brussels sprouts we will make today.

Brussels sprouts are in the same family as cabbages, broccoli, kale, collards, and other cruciferous vegetables. They are unusually high in vitamin C and vitamin K, and also have appreciable amounts of B vitamins.

Do Brazilians Eat Brussels Sprouts?

Despite a love of many cruciferous vegetables, including collards and kale, the Brussels sprout remains elusive in much of Brazilian cuisine. Brussels sprouts are cultivated in moderation in the southern regions (not coincidentally where Belgian colonists settled in the sixteenth century). Still, it can be difficult to find fresh varieties in the mercados.

There are few Brazilian foodies working to bring more attention to this “gem” of a vegetable. With their help, perhaps the Brussels sprout will earn a more important place in Brazilian cuisine. For our part, we are adding the Brazilian siren’s song of crunchy potato sticks on top of our steakhouse sprouts to sweeten the deal!

Tips for the Perfect Steakhouse Brussels Sprouts

The most important part of steakhouse Brussels sprouts is a crispy texture. You can ensure your sprouts have the perfect texture by following a few simple tips:

Blanch the sprouts beforehand. This gives them a headstart in the cooking process and will ensure they are tender. If you skip this step, you run the risk of a crispy outer layer but a tough, bitter center. Don’t skip the blanching!
Use fresh Brussels sprouts. Frozen sprouts will have too much water to be able to crisp up properly. You may be able to attain a similar texture if you wring out the frozen Brussels sprouts in a paper towel to expel the excess moisture. For best results (and less elbow grease), however, use fresh Brussels sprouts for your steakhouse recipe.
Bake brussels sprouts at a high temperature. This is necessary in order to obtain that crispy, caramelized texture. If you bake them at a lower temperature they will still be good, but they will miss out on those crunchy edges that are essential in steakhouse style Brussels sprouts.

Best Steakhouse Brussels Sprouts Recipe

Ingredients:

1 lb of fresh Brussels sprouts, trimmed and halved (remove any damaged outer leaves as well)
Extra virgin olive oil
3 tbsp melted, unsalted butter
Kosher salt
Freshly ground black pepper
½ tsp red pepper flakes (more to taste)
1 tsp chili powder
¼ tsp ground cumin
½ tsp garlic powder
3 tsp honey
Potato Sticks for the crunchy topping

Directions:

Blanch your Brussels sprouts in a pot of boiling water for 5 minutes. Move them to a bowl filled with ice water to halt the cooking process and chill for a minute or so. Strain and drain the spouts over paper towels to let them dry.
Preheat the oven to 400 degrees Fahrenheit.
Make the glaze for your sprouts. Mix the melted butter, ½ tsp kosher salt, red pepper flakes chili powder, garlic powder, cumin, and honey together until you have a smooth mixture. Set aside.
Put your Brussels sprouts on a lined or greased cookie sheet. (Tip: don’t use parchment paper. It tends to steam the sprouts, rather than crisp them.)
Drizzle the Brussels sprouts with a generous amount of extra virgin olive oil. Season with kosher salt (about ½ tsp) and a few twists of black pepper.
Bake the sprouts in the preheated oven until they are crisp and golden brown. This should take about 25 minutes. Stir them halfway through the cooking time to ensure even browning.
Remove your Brussels sprouts and transfer them to a bowl. Drizzle all over with the glaze mix and toss to coat. Serve warm, topped with potato sticks, crispy onion straws, or toasted sesame seeds.

Enjoy!

What to Eat With Steakhouse Brussels Sprouts

Steakhouse style sprouts pair beautifully with grilled chicken, flank steak, or white fish. They are just as tasty on their own as an hors d’oeuvre or appetizer as well. If you need something to grill alongside your glazed Brussels sprouts, visit the Texas de Brazil online Butcher Shop. You can find premium selections of beef, chicken, pork, and lamb in specially curated boxes or a la carte. Go online today to get the best cuts of meat delivered right to your door.

Grilled Corn Salad with Tomato (Salada com Milho e Tomate)

Posted on April 24, 2023April 24, 2023 by John Reynolds

Corn is serious business in Brazil. As one of the world’s largest producers of this crop, Brazilians have exceptionally high standards when it comes to corn. Street vendors are even known to slice little squares into the husks of their offerings to allow customers to inspect the quality and color of the kernels before they buy. There are plenty of ways in which Brazilians eat their corn, from simply boiled and salted to sweet and savory confections, like corn pudding and pamonhas. Today, we are putting a Brazilian spin on a cookout food staple: grilled corn salad with tomatoes, avocado, peppers, and plenty of cheese.

Best Corn for Grilled Corn Salad

The preferred corn for grilling is sweet corn. American grocery stores don’t give you a little window to examine your corn, but most will allow you to peel back the husk a bit or even discard it entirely right in the store. Look for bright green husks with cream colored silks. Kernels should be firm but plump, without obvious pits, wrinkles, or discoloration. Pale to golden yellow is acceptable for the color of corn for your grilled corn salad.

In the US, Minnesota and Washington account for over half the country’s sweet corn production. However, most of this corn is used for processing (i.e. canning and freezing). Most of the sweet corn for sale in super markets comes from a few states, including Washington, Florida, Georgia, and California. That being said, all 50 states can and do grow sweet corn. Keep your eye out for any local varieties that catch your eye. (Some of the best corn we’ve ever tasted comes from Olathe, Colorado.)

Grilled Corn in Foil vs Husk vs Plain

There are various schools of thought when it comes to best grilling strategies for corn. When it comes to flavor, many feel strongly that grilling in the husk is the best way to go. The husk imparts an earthy, nutty flavor to the corn while allowing smoke from the grill to penetrate. The result is smoky, sweet, and juicy.

You can grill corn in foil if you prefer a less smoky or charred flavor. It will still be delicious and retain plenty of moisture. Grilling corn without any covering is a little trickier. It imparts the most smoke flavor, but it is much easier to burn. When we grill corn without the husk or foil, we like to parboil it, dry it with paper towels, then season with olive oil and salt. All that’s left to do is a quick sear on each side over medium high on your grill for perfect charring and superb flavor. This is the method we will be using for our grilled corn salad.

Seasoning for Grilled Corn Salad

You can season the corn for your grilled corn salad however you like. We find that just a little salt and pepper is all you need for a quality ear of corn. We will be adding more seasonings to dress our corn salad, so there really is no need to be too zealous when grilling the corn. That being said, feel free to jazz it up to suit your personal tastes. Garlic powder, paprika, red pepper, a dash of dill-you do you!

Grilled Corn Salad Recipe

Ingredients:

For the dressing:

1 clove of garlic, minced
Juice of three large limes
½ tsp lime zest (optional)
½ cup extra virgin olive oil
½ tsp salt (more to taste)

For the Salad:

Four large ears of sweet corn, dehusked
3 roma tomatoes, diced
1 large avocado, chopped
1 fresh jalapeno, sliced into thin rounds (remove ribs and seeds to make it less spicy)
½ cup fresh cilantro, chopped
½ cup crumbled feta cheese (can substitute cotija, if desired)

Directions:

Bring a large pot of salted water to a boil. Add your four ears of corn and parboil them for 3-4 minutes.
While your corn boils, preheat your grill to medium high heat. Oil the grates with vegetable oil.
Remove the corn from the boiling water and let it dry on a platter or pat it dry with paper towels.
Coat each corn cob with olive oil and season all over with salt and freshly ground black pepper.
Place your corn cobs on the grill and cook each side for a couple minutes until you have a nice char.
Let the corn cool enough for you to handle it. Remove the kernels from the cobs by holding them upright and running a sharp knife down each side.
Transfer the kernels into a large bowl along with your chopped cilantro, avocado, jalapeno, and diced roma tomatoes. Also add in your feta or cotija cheese.
Make the dressing: mix the minced garlic with the lime juice, olive oil, lime zest, salt, and black pepper to taste.
Drizzle the dressing all over your grilled corn salad mixture and toss to evenly coat the ingredients.
Serve warm or chilled.

More Great Brazilian Recipes to Enjoy:

Caramelized Leeks With Balsamic Reduction

Posted on March 13, 2023 by John Reynolds

In the US, we rarely think of leeks as a stand-alone dish. We use them to enhance other dishes, like soups and sauces. In Brazil, however, these sweet vegetables are served in a variety of ways alongside churrasco-style meats. Today’s recipe slowly cooks thin strips of leek in garlic-infused butter, olive oil, and a little sugar to produce a melt-in-your-mouth side dish that pairs well with any main course. Caramelized leeks also make a fantastic alternative to bruschetta when eaten on crusty french bread or toast points.

However you enjoy them, we are sure of one thing: once you have tasted these caramelized leeks, you will wonder why you’ve never used this unassuming ingredient on its own more often!

How Do You Caramelize Leeks?

Like onions, leeks are naturally high in sugar. This means they lend very well to slow-browning to bring out that sweetness. The method by which we will caramelize our leeks is quite similar to how you prepare yellow onions for French Onion Soup. The leeks are rinsed and the layers separated. We also recommend cutting the leeks into thinner strips for even cooking (and so they can be easily twirled up onto a fork).

The leeks are then added to a pan of melted butter and oil, sprinkled with a little sugar, and left to cook slowly for about 20 minutes. You will stir them occasionally to allow for even cooking. The end result is a sweet and savory dish that can be slurped up like vegan pasta.

How to Make a Balsamic Reduction for Caramelized Leeks

Our caramelized leeks are served with red pepper flakes and a drizzle of balsamic reduction. As the name implies, this sauce is made simply by reducing Balsamic vinegar until it has thickened to syrupy consistency. It is incredibly simple to do.

Add one cup of good Balsamic vinegar to a small saucepan and bring it to a boil. Then reduce the heat to medium low. Let the liquid simmer until it is reduced by half, stirring frequently. Use it right away or refrigerate it for up to one week. If it thickens too much in the refrigerator, add a little plain Balsamic and mix.

If you find you use balsamic glaze frequently, you can also buy ready-made bottles of it.

Caramelized Leeks Recipe

Ingredients:

5 large leeks, rinsed and trimmed
3 cloves of garlic, smashed
1 tablespoon unsalted butter
2.5 oz extra virgin olive oil
2 tsp granulated sugar
½ tsp kosher salt
Red pepper flakes

Directions:

Separate the layers of your rinsed and trimmed leeks. On a cutting board, slice them length-ways into long, thin strips (about one quarter inch wide).
Heat a large skillet over medium low heat. Add in the butter and oil. When the butter has melted, add in the smashed garlic and simmer until fragrant and softened (1-2 minutes).
Remove the smashed garlic and discard. Put your leeks into the infused butter and oil mixture and sprinkle them with the two tsp of sugar and ½ tsp of salt.
Stir the leek mixture together and cook over medium low heat. If they are browning too quickly, reduce the heat to low.
Continue cooking and stirring the mixture for about 20 minutes, until the leeks are soft, buttery, and brown. If necessary, add more butter.
Serve hot with a drizzle of balsamic reduction and a pinch of red pepper flakes. Enjoy!

What to Eat With Your Caramelized Leeks:

Texas de Brazil Online Butcher Shop

Did you know: you can have high quality meats to serve alongside your caramelized leeks delivered right to your door? Hand curated butcher boxes or a la carte options are available to suit every taste. From our world-famous picanha and Brazilian sausages, to premium cuts of lamb and pork, your next barbecue is about to get a massive upgrade. Visit our online Butcher Shop today to get started.

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)