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Cheesy Rice Casserole (Arroz de Forno)

Posted on by John Reynolds

cheesy rice casserole in round dish

This time of year has many of us craving comfort food. When the cold weather hits, we look to roasts, stews, and casseroles to get us through the long winter days. Today’s recipe is a delicious spin on American cheesy rice casserole, known in Brazil as Arroz de Forno (“oven rice”). The one pot dish makes the perfect accompaniment to your Thanksgiving turkey or a roast picanha dinner. It is just as good on its own, however, for a busy weeknight meal. 

Rice is a staple crop in Brazil, where it has been cultivated for nearly 4,000 years. It is a popular ingredient in both sweet and savory dishes. No meal in Brazil is complete without a steaming bowl of arroz brasileiro, a simple but delicious dish made with medium or long grain white rice and sofrito, a blend of garlic, onions, and herbs. 

Tips for Cooking Great White Rice

Our recipe calls for pre-cooked white rice. We recommend basmati or another long grain rice, since they have less starch and will not clump together as easily. Here are a few other tips for cooking the perfect, fluffy white rice:

  1. Use the right size pan. For one cup of rice, a 2 quart saucepan is a good size. Any more than one cup, and you will want a larger pan to ensure even cooking. 
  2. Rinse the rice. Although this is not always necessary with longer grain rice, it won’t hurt to wash off any excess starch by rinsing your rice prior to cooking it.
  3. Avoid a high boil when cooking rice. Bring the water and rice to a low boil, then reduce it right away to medium low heat and cover.
  4. Use the right amount of water. In general, you want to shoot for a 1 to 1.5 ratio of rice to water. However, if you pre-rinse your rice, you will want to use slightly less.

Baked Rice Casserole Additions/Alterations

The beauty of this recipe is that it is highly customizable. If you don’t care for ham, you can replace it with sausage, chicken, bacon, or even white fish. You can omit the protein entirely if you want a vegetarian dish.

Americans are fond of broccoli in their rice casseroles, so feel free to add it in. This baked rice also tastes great with sweet peas, cauliflower, or french style green beans.

Cheesy Rice Casserole (Arroz de Forno)

Ingredients:

2 cups cooked white rice at room temperature
1 cup cubed ham
2 egg yolks at room temperature
2.5 cups heavy whipping cream
½ diced yellow onion
1 cup diced carrots
1.5 tsp salt
Freshly ground black pepper
2 cups shredded melting cheese (a combo of mozzarella, Colby jack, and cheddar is very nice)
1 cup shredded Asiago cheese

Directions:

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Grease a medium to large baking dish.
  3. In a mixing bowl, whisk together the egg yolks and whipping cream. Add in the rice, ham, diced onion, diced carrots, salt, pepper, and the 2 cups of melting cheeses. Stir to combine.
  4. Pour the cheese, cream, and rice mixture into the greased baking dish. Sprinkle the top with the Asiago cheese.
  5. Bake uncovered for 30 minutes until the mixture is bubbling and a beautiful golden brown.
  6. Let cool for ten minutes, then serve with fresh parsley for garnish.

Enjoy!

More Brazilian Recipes Like This to Try:

 

Burgundy Mushrooms

Posted on by John Reynolds

burgundy mushrooms with fresh herbs as garnish

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:

  1. Wash and dry the mushrooms. 
  2. 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).
  3. Add in the mushrooms, wine, chicken stock, dijon mustard, thyme, and salt and pepper. 
  4. Bring the mixture to a boil and reduce to a low simmer.
  5. Cover and simmer on low for 4 hours. 
  6. 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 Breadsticks (Biscoito de Polvilho)

Posted on by John Reynolds

round biscoito de polvilho on a white plate with coffee

Tapioca starch is a very popular ingredient in Brazil, where it is often substituted in recipes that would otherwise call for wheat flour. The result is that many of Brazil’s “breads” are naturally gluten free, while still offering a similar chewy texture and satisfying taste. The famous Brazilian cheese bread, for example, is made using cassava/tapioca flour and just a few other simple ingredients. 

Another favorite snack food in Brazil that utilizes tapioca starch is the biscoito de polvilho, which translates to “tapioca flour cookie.” Although they lack the sweetness of an American cookie, they are crisp and somewhat wafer-like when fried. They are also traditionally round in shape and very popular paired with coffee, similar to the way you might dunk a cookie or a donut in the US. 

Biscoito de Polvilho Origins

The exact origin of the biscoito de polvilho is not known. However, most historians agree that it probably originated during the colonial period in and around the mining state of Minas Gerais. The breadsticks were likely served with cheese and coffee as a snack in the afternoons.

Today, most regions have a version of the biscoito de polvilho. The size, shape, and flavors vary greatly depending on local preferences. Some are stick or peanut shaped, for example. Others are seasoned with various herbs and fillings (like our recipe, which calls for asiago cheese and fresh rosemary). 

Can You Buy Pre-Made Tapioca Breadsticks?

Yes, packaged biscoito de polvilho are available online and locally in many Brazilian supermarkets. But they are so simple to make, it is probably more convenient to just bake up your own batch. They will not only be fresher, but you can also customize them to suit your own tastes and dietary needs. 

Are Brazilian Breadsticks Dairy Free?

Traditional biscoitos de polvilho require both eggs and whole milk. However, you can make a vegan version using nut or soy milk and vegan egg powder substitutes, like this one. The texture will be slightly different, of course, but the result should still be delicious. 

Brazilian Bread Sticks Recipe (Biscoito de Polvilho)

Yield: approximately 10 breadsticks

Ingredients:

16 oz tapioca starch
1.5 oz grated asiago cheese
2 oz extra virgin olive oil
1 large egg
2 oz milk (preferably whole, but you can use skim or 2%)
1.5 tsp salt
1 tsp chopped, fresh rosemary

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Combine the tapioca starch and grated asiago in a large mixing bowl.
  3. Heat a small saucepan over medium heat and add the milk, olive oil, rosemary, and salt. Bring to a boil, then remove the pan from the heat.
  4. Pour the liquid mixture over your combined tapioca starch and cheese. Mix all the ingredients until they are thoroughly combined. 
  5. Once the dough looks uniform, stir in the egg (you may find that combining the dough is easier just using your hands). 
  6. Line a baking sheet with foil or parchment paper.
  7. Scoop about 2 tablespoons of the dough out with your hands (you can oil your hands lightly if the dough is too sticky). Roll the dough into a ball. Then, on a flat surface, roll the ball into a stick about 4 inches long. Join the two ends of the stick to form a round circle. Place on the lined baking sheet.
  8. Repeat this process until you have used all your dough. The rounds should have at least 1 inch of space in between to cook properly.
  9. Bake in the preheated oven until the breadsticks are golden brown (abou fifteen minutes).

Serve your biscoito de polvilho warm with fresh coffee or a glass of Brazilian lemonade.

More Delicious Brazilian Recipes to Try:

Brazilian Pico de Gallo (Vinagrete)

Posted on by John Reynolds

vinagrete Brazilian pico de gallo on checkered napking

While flame-grilled churrasco meats are delicious on their own, Brazilians like to pair them with a variety of sauces and dips. From chimichurri for a perfect flank steak, to a garlicky mayonnaise for veggies and chicken, there are many fresh and delicious options to choose from. One you may not have heard of is vinagrete. Also known as molho campanha, this condiment is similar to Mexican pico de gallo. It makes a refreshing and zesty topping for chicken, fish, and beef dishes. 

Why is Brazilian Salsa Called “Vinagrete”?

In America and many other parts of the world, “vinaigrette” is synonymous with a kind of dressing that incorporates vinegar and oil. This is precisely why Brazilians call their salsa dip “vinagrete.” 

Unlike salsa or pico de gallo, which use lime juice as a binder, Brazilians use white wine vinegar and olive oil. As a rule, Brazilians have a tendency to name their salads based off of the main binding ingredient. For example, “maionese” is a broad category of salads using mayo as the binder. 

Do You Have to Eat Vinagrete With Meat?

Certainly not! In fact, vinagrete is often eaten with crusty french bread or crackers, similar to Italian bruschetta. It is also commonly paired with feijoada, a black bean stew. The stew is traditionally made with a variety of meats, but you can just as easily exclude these in favor of vegan sausages or more vegetables to bulk it out. 

Is Vinagrete Salsa Spicy?

Brazilian pico de gallo uses bell peppers, so it is not spicy at all! If you prefer a little more heat, you can certainly add a teaspoon or two of minced jalapeno or serranos, or a dash of cayenne. Overall, though, the flavors of vinagrete are meant to be mild, zesty, and crisp. It is often thought of as a tomato “coleslaw,” since it is cooling, crunchy, and a little tangy. 

Cilantro vs Parsley for Brazilian Vinagrete

Traditional vinagrete calls for parsley rather than cilantro. Brazilians use parsley in quite a few recipes, since it has a mild yet noticeably herbaceous flavor. But you can certainly substitute the parsley in this recipe for an equal amount of fresh or dried cilantro. 

Brazilian Pico de Gallo Recipe (Vinagrete)

Ingredients:

3 large tomatoes
1 large white onion
1 red bell pepper
1 green bell pepper
¼ cup whole green olives (optional)
1 tsp garlic powder
¼ cup chopped fresh parsley (or 1 tablespoon dried)
¼ cup white wine vinegar
⅓ cup extra virgin olive oil
½ tsp salt (or more, to taste)
Freshly ground black pepper

Directions:

  1. Dice your onion, tomatoes, and peppers and place in a medium bowl. Add in the parsley.
  2. In a separate, smaller bowl, whisk together your white wine vinegar, olive oil, salt, and pepper. 
  3. Drizzle your dressing over the vegetables and stir thoroughly to combine.
  4. Pour in a serving dish and top with fresh parsley and a few whole green olives.
  5. Serve at room temperature or chilled. 

Enjoy!

Other Delicious Summer Brazilian Recipes to Try:

Where to Find Churrasco Near You

You can now have premium churrasco meats delivered right to your door. Visit Texas de Brazil’s online Butcher Shop to select your hand-curated box or choose from a la carte options. Or, you can visit one of our 50+ locations nationwide and let our professional gaucho chefs do the cooking for you. 

Paleo Friendly Mashed Potatoes: Creamy Garlic Yuca

Posted on by John Reynolds

mashed-yuca

In recent years, the paleo diet has become increasingly popular. Touted for its numerous health benefits, including weight loss, it incorporates nutritional guidelines inspired by the supposed diets of our paleolithic ancestors. This means that many modern favorites, like mashed potatoes, are off limits. Luckily, there is a delicious mashed potato alternative that is also paleo friendly: creamy mashed yuca.

What is the Paleo Diet?

Also called the Caveman Diet, the Paleolithic diet was promoted in the early 2000s by Dr. Loren Cordain. Cordain published several works suggesting that modern health woes stem from the fact that we are eating foods we are not genetically designed to digest. In other words, our digestive system has not changed since the Stone Age, but the foods we eat have. 

Cordain’s solution is to revert to foods our paleolithic ancestors would have eaten. As hunter gatherers, these populations subsisted largely on meat, fish, nuts, and seeds. Cultivated foods, like grains and starchy vegetables, had not been developed yet. 

The paleo diet, therefore, excludes quite a long list of cultivated and processed foods, including staples like dairy, rice, beans, and processed sugar. Strict followers even omit seasonings like salt and pepper. 

Cordain’s research proposes that humans function best on a diet that is high in protein and healthy fats, and low in carbohydrates. Such a diet, he says, will regulate blood sugar levels and avoid dangerous spikes. 

Why Aren’t Potatoes Paleo?

Some paleo proponents argue that potatoes may have, in fact, been available to our ancestors. However, most followers of the diet avoid them due to their nutritional profile. White potatoes are high in carbohydrates and low in protein. 

Potatoes also have a high glycemic index. The glycemic index assigns a number to a certain food based on your blood sugar levels two hours after consuming it. A high index means your blood glucose levels are relatively high after eating a specific food. The goal of paleo is to avoid these blood sugar spikes, so potatoes are generally off-limits. 

Sweet potatoes, on the other hand, are generally considered okay for paleo-followers. While they are also high in carbs, they have a lower glycemic index. This means they have less of an impact on blood glucose levels. 

What Does Yuca Taste Like?

Our paleo-friendly mashed potatoes substitute yuca root, a starchy root that is popular in many dishes in Brazil. It can be used in virtually any recipe that ordinarily calls for potatoes, including delicious aipim frito. 

The texture of yuca is quite similar to the potato, with a slightly sweeter, nuttier flavor. It can be used in sweet and savory dishes alike.

Dairy Substitutes for Paleo

Strict followers of the paleo diet also avoid dairy products, including animal milk, butter, and cheese. Nut milks, on the other hand, are perfectly fine. For our paleo mashed potatoes, we will be using cashew milk and butter, which compliment the already earthy, nutty flavor of the yuca root. 

Note: Remember to use unsweetened cashew milk and make sure it has not been blended with oat or soy, which are not paleo-friendly. 

How to Prepare Yuca Root

You will prepare your yuca root in much the same way you would a russet potato. Trim away the outer layer, or skin, as well as the pinkish layer under the skin. Then, cut the yuca root into 2 inch cubes for boiling.

Creamy Garlic Yuca Mash

Ingredients:

3 lbs yuca root, peeled and cubed
2 cloves garlic, minced
2 tablespoons cashew butter
1 cup cashew milk
½ tsp salt
Freshly ground black pepper to taste

Directions:

  1. Place your peeled and cubed yuca root in a large stock pot. Add in enough water to cover the yuca by about half an inch. 
  2. Bring the yuca to a boil and then reduce to medium-high heat. Simmer until the roots are fork tender-about 20 to 30 minutes.
  3. While yuca cooks, warm your cashew milk in the microwave on high for about 1 minute (careful it doesn’t boil over). 
  4. Strain your yuca roots and set aside. In the same stock pot you used for the yuca, melt your cashew butter over medium heat. 
  5. Add in your minced garlic and cook just until fragrant (about 45 seconds).
  6. Remove the pot from the heat. Add your yuca root, salt, pepper, and warmed cashew milk.
  7. Using a hand mixer, whip the mixture until it is creamy and smooth. Alternatively, you could empty the contents of your pot into the bowl of a stand mixer and mix using the whisk attachment. 

What to Eat With Your Mashed Yuca

Garlic mashed yuca pairs beautifully with roast picanha, grilled chicken, or other smoky meat dishes. Visit Texas de Brazil’s online Butcher Shop to get premium cuts of meat delivered right to your door. 

 

Brazilian Potato Salad (Maionese de Batata)

Posted on by John Reynolds

brazilian potato salad in a white bowl with fork

Memorial Day Recipes

Memorial Day weekend is the traditional way Americans welcome Summer. Most children are out of school, pools and water parks open, and it is officially backyard barbecue season. 

Brazilians are famous for their barbecue, which substitutes flame-grilled beef, chicken, and sausages for the American burgers and brats. Many of the side dishes are similar to those found at a stateside cookout or potluck, with plenty of mayo-based salads, rolls, and chips and dip. 

Salads incorporating mayonnaise are so popular in Brazil that they are simply called “maionese.” One of the maionese you are likely to find at a Brazilian barbecue is the maionese de batata-literally, the “mayonnaise salad of potato.” 

The base of the Brazilian version of potato salad will sound very familiar: boiled potatoes, mayonnaise, salt, and pepper. Instead of boiled eggs or green onion, which are popular in the American version, Brazilians add a little sweetness with diced carrots. 

In maionese de batata, the carrots and potatoes are chopped to the same size and boiled together. Finished with a little parsley and plenty of mayonnaise, and you have a basic Brazilian potato salad. 

Many Brazilians like to dress up their salads with additional ingredients. During the holidays, for example, potato salad is served with raisins and sliced apples. You may also find other typical Brazilian additives, like peas, corn, sliced green olives, diced ham, and chopped onion. If you want to be really decadent, top your salad with some crispy batata palha-the ubiquitous Brazilian potato sticks.

In other words, like many Brazilian dishes, this one is highly customizable. Add whatever you like! Just don’t skip the carrots if you want a salad that is uniquely Brazilian. 

Recipe for Brazilian Potato Salad (Maionese de Batata)

Ingredients:

6 medium golden potatoes
4 large carrots
4 oz mayonnaise
¼ cup fresh parsley (or 1 tablespoon dried parsley)
Salt and pepper to taste

Directions:

  1. Peel carrots and potatoes. Dice in about half inch cubes so they are roughly uniform.
  2. Bring a large stock pot to a boil. Add your diced vegetables and cook until the potatoes are fork tender and the carrots have softened. The potatoes will cook faster than the carrots. This means your carrots will still have a little bite to them, and that is exactly what you want.
  3. When your potatoes are tender, remove the vegetables from the heat and strain in a colander. Run cold water over the vegetables to keep them from overcooking. 
  4. Allow your veggies to cool completely before you add your mayonnaise. The texture may be curdled or otherwise unpleasant if the mayo is added when the potatoes and carrots are too warm.
  5. Once cooled, add your mayonnaise, parsley, salt, and pepper. Mix thoroughly. Top with additional fresh parsley. Serve chilled. 

What to Eat With Brazilian Potato Salad

Maionese de batata is designed to pair with grilled meats, like picanha, spicy sausage, or smoky chicken. Texas de Brazil now offers hand-curated butcher boxes with the best cuts of meat delivered right to your door. Try serving home-grilled picanha, Brazilian potato salad, and creamy, refreshing Brazilian lemonade at your next cookout. We guarantee you’ll win barbecue season.

Other Brazilian recipes to try for Memorial Day:

Brazilian Fried Bananas With Cinnamon Sugar

Posted on by John Reynolds

Texas de Brazil Pan-Fried Cinnamon Bananas

fried bananas with cinnamon sugar glaze

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

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

How to Choose a Ripe Banana

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

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

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

How to Speed Up Banana Ripening

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

Can You Freeze Bananas?

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

Brazilian Fried Bananas with Cinnamon Sugar

Ingredients:

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

Directions:

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

What to Eat with Fried Bananas

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

Easy Yuca Fries Recipe (Aipim Frito)

Posted on by John Reynolds

Make Aipim Frito at Home

fried cassava root with dipping sauce

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

History of Yuca Cultivation

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

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

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

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

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

Yuca vs Yucca

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

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

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

How is Cassava Used?

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

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

Can I Make Yuca Fries in the Oven?

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

Yuca Fries Recipe (Aipim Frito)

Ingredients:

3 lbs fresh yuca
3 cups vegetable oil
Salt to taste

Directions:

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

What to Eat With Yuca Fries

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

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

 

Recipe for Gourmet Brazilian Pasta Salad

Posted on by John Reynolds

Brazilian Macarronese With Bacon and Dijon Dressing

fusilli pasta salad in white bowl

If Brazil and the American Midwest had a baby, it might be this fusilli pasta salad. Loaded with delicious and comforting ingredients, macarronese is a staple side dish that Brazilians like to bring to churrascos (cookouts) or potlucks. 

The word “macarronese” is an amalgam of the Portuguese words for pasta (macarrao) and mayonnaise (maionese). There are plenty of both in this recipe, so it is a fair description. Traditional recipes also include diced ham, shredded carrots, peas, olives, corn, and onions. 

The wonderful thing about pasta salad is that you can customize it with virtually any ingredient. Our version incorporates many of the traditional favorites, but we have substituted the diced ham with crispy, crumbly bacon and replaced the diced onion with fresh chives. The addition of tart and sweet cherry tomatoes gives another depth of flavor. 

It wouldn’t be macarronese with mayo, but we have reduced the amount slightly and cut it with a dressing made from shallots, olive oil, lemon juice and dijon mustard. 

In America, we typically use macaroni for pasta salad, which you can certainly use in this recipe. We do find, however, that the twists and turns of fusilli allow for a more generous coating and absorption of the flavors. 

Gourmet Brazilian Pasta Salad (Macarronese with Bacon and Dijon Dressing)

Ingredients:

1 lb (16 oz) packaged fusilli noodles

1 cup shredded carrots

1 cup peas, frozen or fresh

12 slices of thick cut bacon

1 cup cherry tomatoes, halved

3 tablespoons fresh chives, diced

1 shallot, minced

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 tablespoons Extra Virgin Olive Oil

¾ cup mayonnaise

 

Directions: 

  1. Bring a large pot of salted water to boil. Add your pasta and cook according to package instructions. Drain and put pasta in a large, heat-safe bowl.
  2. While the pasta is still warm, add your halved cherry tomatoes, shredded carrots, and peas. The residual heat will soften the ingredients and cook them a little. 
  3. Cook the bacon until crisp. Crumble into bite-sized pieces and set aside on paper towels to drain. 
  4. In the same pan you used to cook the bacon, reserve 1 tsp or so of the drippings and discard the rest. Add 1 tablespoon of extra virgin olive oil and cook your minced shallots until soft and translucent. 
  5. Add the oil and cooked shallots to a small mixing bowl. Whisk in the lemon juice, one more tablespoon of olive oil, and the dijon mustard. 
  6. Pour your dressing over the fusili pasta and vegetables and mix to coat. 
  7. Let the noodles cool to room temperature, then add your bacon, mayonnaise, and fresh chives. Season with plenty of freshly ground black pepper. Mix thoroughly.  

Serve at room temperature or chilled. 

What to Serve with Brazilian Pasta Salad?

This is a filling side dish that Brazilians like to serve at churrascos, or barbecues. Brazilian barbecues tend not to feature full plates of hamburgers and hot dogs in buns. Rather, thin cuts of meat are served as they are ready and sliced onto guests plates. 

One of Brazil’s favorite cuts of meat is picanha. It cooks beautifully over a charcoal or gas grill and, seasoned simply with rock salt, is a perfect accompaniment to your pasta salad. You can find picanha at most specialty butchers or order it online at Texas de Brazil’s Butcher Shop. 

 

Brazilian Cheese Bread

Posted on by John Reynolds

Easy Recipe for Brazilian Cheese Bread (Pão de Queijo)

In Brazil, Pão de Queijo (a.k.a. Brazilian Cheese Bread) is an airy, cheesy treat that is a great accompaniment to any meal. Just a few simple ingredients are needed to make this traditional bun, which has the added bonus of being gluten-free! The Brazilian cheese bread dough can also be sectioned, formed, and frozen for later use.

Where Does Brazilian Cheese Bread Come From?

It is likely that Brazilian cheese bread originated in the Minas Gerais region in the 1700s. Then a Portuguese colony, the area underwent a population boom after the discovery of gold in Ouro Preto. Wheat was not yet cultivated, so cooks replaced it in bread dishes with starch made from local cassava root, as taught to them by the indigenous Tupiniquim.

The original recipe for Brazilian cheese bread used this starch and a hard cheese, known as “Minas” cheese, similar to parmesan. Today, the starch and cheese used can vary from region to region. In place of the traditional “manioc” cassava flour, many recipes use tapioca flour. Both are made from cassava, but tapioca starch contains less fiber. The most common types of cheese for Brazilian cheese bread are the Minas cheese, parmesan, and mozzarella cheese.

Today, pães de queijo are enjoyed as a popular breakfast food or snack in Brazil. They are often paired with an afternoon coffee. Pre-made mixes are sold, or the dough can be bought frozen in many grocery stores. Some bakeries offer stuffed versions, with delectable fillings like dulce de leche or goiabada, a favorite national dessert made from guavas and plenty of sugar.

A photo of Brazilian Cheese bread and coffee
Brazilians often take an afternoon coffee break, which might feature a few freshly-baked pães de queijo dipped in dulce de leche.

How to Make Brazilian Cheese Bread

Brazilian cheese bread is simple, delicious and very easy to make. The consistency is less like bread and more like a “puff,” with a crispy outside and a chewy, almost hollow center. Each roll is about 50 kcal and made with tapioca starch, which makes them light and gluten-free.

Brazilian Cheese Bread Easy Recipe

 Makes about 30 cheese puffs

Equipment:

Stand mixer

Ingredients:

  • 16 oz tapioca flour
  •  8 oz whole milk
  •  2 oz vegetable oil
  • 1 1/2 cups grated parmesan cheese
  •  2 eggs
  • 1.5-2 tsp sea salt
A photo of Brazilian Cheese bread and coffee
Your Pão de Queijo, or Brazilian Cheese Bread, is ready to cook

Directions for Making Brazilian Cheese Bread:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a saucepan, bring your oil, milk, and salt to a boil.
  3. While the milk and oil mixture heats, put all the tapioca flour into the bowl of a stand mixer.
  4. Once the milk and oil mixture begins to bubble, pour it over the tapioca flour. Mix together thoroughly on medium speed. The mixture will be sticky and clumpy.
  5. Allow the mixture to cool so that it is warm, not hot, to the touch (about 5 minutes). Once it has cooled enough, add your eggs one at a time with the mixer going at medium speed. The mixture should now look smoother.
  6. When the eggs are fully incorporated, add the grated parmesan cheese. Mix to combine.
  7. To form the dough balls, wet your hands with a little cold water or grease them with vegetable oil. Shape the balls to be about 2” across, about the size of a ping pong ball. Alternatively, you can scoop the dough into a greased mini muffin pan. The puffs will not be the traditionally round shape, but will still taste delicious.
  8. Place the balls at least 2” inches apart on a lined baking sheet. Bake in the preheated oven until crisp and golden-approximately 30 minutes. Enjoy right away with hot coffee or as a side dish with a delicious grilled-meat entree, like Brazilian-style flank steak.

Note: if you do not want to bake off all your dough, you can freeze a portion of it. Pre-form the dough balls, place them on a cookie sheet, and freeze them. Once they are frozen, place them in a container, and store them in the freezer for up to 3 months. When you are ready to use them, allow them to thaw and bake them according to the above instructions.

Try Brazilian Cheese Bread at Texas de Brazil

Texas de Brazil has over 50 locations in the US and overseas. We offer an array of delicious meats cooked in the churrasco style, and a vast selection of traditional accompaniments, including Brazilian black beans, moqueca fish stew, fried bananas, and the famous Brazilian cheese bread. Visit our site to find a location near you.

In Churrasco it's all about the ingredients
A traditional spread with Brazilian cheese bread ready to eat

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