>> Full plate (minus the tri-tip)!
Salada de feijão-manteiguinha com quiabo
Bean and Okra salad
via Brazilian Food by Thiago Castanho, explored by Ben
- 7 oz (200g) dried feijão-manteiguinha or black-eyed beans
- 1 red onion
- unleveled 1 c (60g) superfine sugar
- 1 c (70 ml) apple cider vinegar
- 3 coriander seeds
- 3 ½ oz (100g) arracacha (mandioquinha / Peruvian parsnip) or regular parsnip, peeled and cut into ¼” strips, 1 ½” long
- black pepper
- 1.2 T (10g) salt
- 1 c (100g) okra, cut into ¼” rounds
- 1 T lime juice
- 1 bay leaf
- 1 T (2.5g) coarsely chopped culantro (Mexican/long coriander)
- 3 green onions, green part only , cut into ¾” lengths
- 1 T (3g) flat leaf parsley
- 1 T (2.5g) cilantro leaves
- 1 ½ t (8g) finely sliced pimento-de-cheiro or other mild red chili
- finely grated zest of ½ lemon
- 3 T evoo
Soak the dried beans in plenty of cold water for at least 6 hours.
Cut the onion into 6 wedges and pull apart the layers, separating them. Put the onion, sugar, vinegar, and coriander seeds in a saucepan and bring to a boil. Turn off the heat, transfer the mixture to a clean glass jar, and let cool completely. Once it has cooled, seal the jar tightly.
Cook the arracacha in a saucepan with 2 cups water and the salt for 2 minutes, or until al dente. Drain and set aside.
Combine the okra and lime juice in a bowl and let stand for 10 minutes to help reduce the natural sliminess of the okra. Drain off the lime juice, then cook the okra in a saucepan of boiling water for 3 minutes. Drain and immediately plunge the okra into a bowl of iced water to prevent it from cooking any further. Drain and set aside.
Drain the beans. Put them in a saucepan with fresh water to cover. Add the bay leaf, and simmer for 25 minutes, or until the beans are al dente. Drain in a colander then plunge them into a bowl of iced water. Drain again and transfer to a serving bowl.
Add the prepared onions, okra, and arracacha to the beans, then add the culantro, green onions, parsley, cilantro leaves, chili, lemon zest, and olive oil. Season to taste with salt and pepper and serve.
Savory cassava flour crumble
via Brazilian Food by Thiago Castanho, explored by Sheela
- 1 stick (100g) butter
- 3 T (30g) chopped onion
- 1 2/3 c (200g) extra fine, untoasted cassava flour
- ½ t (3g) salt
Melt the butter in a large heavy skillet and sauté the onion until translucent.
Stir in the cassava flour and salt. Reduce the heat and toast the mixture, stirring constantly, until it is light golden brown and crunchy.
Farofa de banana
Savory cassava flour crumble with banana
- 1 ½ T (25g) butter
- 1 T (10g) chopped onion
- 1 extra large (170g) ripe banana, peeled and roughly chopped into large pieces
- 6 oz (180g) Savory Cassava Flour Crumble
- 1 ½ T (5g) chopped flat-leaf parsley
- 2 T (5g) chopped cilantro leaves
- salt and black pepper
Melt the butter in a large skillet, and sauté the onion until tender and translucent. Add the banana and cook, stirring constantly, until it has slightly softened.
Add the savory cassava flour crumble, parsley, and cilantro. Cook until everything has heated through.
Season to taste with salt and black pepper, then remove from heat and serve.
via The Brazilian Kitchen by Leticia Moreinos Schwartz, explored by Sheela
(Makes about 25 small fritters)
- 1c black-eyed beans
- ½ c diced onion
- salt and pepper
- pinch of cayenne pepper
- pinch of Spanish paprika
- 2c canola oil
- 2c dendê oi
Place the beans in a bowl and cover them with tap water
Leave the beans to soak at room temperature uncovered, for 12-24 hours, changing the water at least once (or anytime you see the water that has turned brown). Discard any floating shells.
Drain the beans and spread onto a baking sheet lined with paper towels so that they air dry completely, about 5 minutes. Place the beans in a food processor with the onion. With the machine running, add some salt and pepper, cayenne, and paprika and process until finely ground.
Pour the oils into a large heavy-bottomed pot or casserole and heat the oil to 350 °F. Using two oval-shaped teaspoons, make little quenelles by scooping a bit of batter and transferring ot from one spoon to another, putting some pressure against the spoons as you create the shape of the quenelle. Drop the quenelles directly into the hot oil. Add as many as will fit in the oil without touching one another. Turn occasionally with a long slotted spoon, making sure all the sides are browned evenly, about 3 minutes.
Transfer the fritters onto a baking sheet lined with a double thickness of paper towels to absorb any extra oil. Continue working in batches until all the fritters are cooked. Keep the finished batches in a warm oven, until serving. Serve immediately with a side of vatapá. These can be reheated in a 300°F oven for 5-10 minutes.
One Pot Easy Shrimp in Coconut Sauce
via Easy and Delish, explored by Nick and Stephanie
- 1½ pounds jumbo raw shrimp (deveined, both shell and tail removed)
- 5 tablespoons vegetable oil divided
- 3 gloves garlic 1 minced and 2 coarsely chopped
- 1 teaspoon salt divided
- 1 teaspoon ground black pepper divided
- ½ large white or yellow onion peeled and coarsely chopped
- 1 large orange or red bell pepper de-seeded and sliced
- 1/2 cup canned diced tomatoes
- 2 leaves large basil plus more to garnish
- 2 tablespoons chopped cilantro or parsley plus more to garnish
- 1 cup canned coconut milk
- 1/3 cup chicken or vegetable broth
- 2 tablespoons lime juice (about 1 large lime, juiced)
- 1 teaspoon ground ginger
- 1 teaspoon sweet paprika optional
- 2 oz cream cheese softened
- 1 red jalapeno pepper thinly sliced (optional)
Place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and let marinade while cooking the vegetables.
Heat a large skillet over medium heat with 2 Tablespoons of vegetable oil. Add the onion and bell pepper and let cook for approximately 3 minutes.
Add the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley. Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside.
Add the 2 remaining Tablespoons of oil to the skillet and cook the shrimp for 2 minutes, then flip and cook for another 1-2 minutes or it until starts getting pink. Transfer the shrimp to a plate or bowl.
Add the coconut milk, chicken/vegetable broth, lime juice, ground ginger, paprika (optional), and the remaining salt and pepper to the cooked, reserved vegetables and blend everything until vegetables are completely ground and mixture is homogeneous.
Transfer blended mixture to the skillet and bring to a boil; then reduce to simmer and cook for about 5 minutes. Add the cream cheese and stir until melted and the sauce is creamy and homogeneous.
Add the cooked shrimp to the skillet and toss to coat. Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired. Serve over white rice (preferably) or noodles. Enjoy!
It must be stored covered in the refrigerator for up to 2-3 days. Heat well before eating! If desired, add a little bit more of coconut milk to dilute the sauce.