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Arroz com Feijao (Rice with Beans)

2 cup of rice

2 cloves garlic

Pinch of salt

1 onion, sliced

1 tbsp butter

1 laurel leaf

1 cup of beans (black or red)

1 laurel leaf

4 tsp oil

Put butter and salt in a cooking pan; saute rice, then add water. Let boil until rice is cooked.
Wash beans; leave in 2 cups water overnight. The following day, boil until beans are soft.
In a frying pan, heat oil. Saute garlic and onion until brown or transparent. Add 1 tsp of cooked beans, and mash. Add salt and pepper to taste, cook a little longer, then add to the bean pot. Cook with laurel leaf until soup becomes creamy. Serve hot with rice.

Arroz con Leche (Sweet Rice)
2 Pound rice
1 cup coconut milk
3 egg yolks
2 tsp butter
1/4 cup sugar
Boil rice with coconut milk. When done, add egg yolks and butter. Cook for a while. Meantime, prepare caramel sugar and set aside. Remove boiled rice from fire and spread on a platter. Pour caramel sugar over it.
Brazilian Fish Stew

 2 1/2 pounds boneless fillets of any firm whitefish

1 jalapeno stemmed, seeded, and chopped

1/2 pound small shrimp peeled, deveined, and tails removed

1/4 cup fresh lime juice

cups canned tomatoes coarsely chopped

3 tablespoons vegetable oil Salt and pepper to taste

2 cups chopped onions

1 red bell pepper stemmed, seeded, and diced

1/4 cup chopped fresh cilantro

1 green bell pepper stemmed, seeded and diced

1 tablespoon minced garlic

1/2 cup fish stock or water

Cut the fillets into bite-size pieces. Cut the shrimp in half lengthwise. Place in a shallow, nonreactive bowl and set aside. Combine the tomatoes, onion, cilantro, garlic, chile, lime juice, oil, salt and pepper in a food processor fitted with the metal blade. Process until smooth. Pour over fish and allow to marinate for 1 hour. Place marinated fish in a heavy saucepan over medium heat. Add the bell peppers and fish stock. Bring to a boil. Lower heat and simmer for about 10 minutes or until fish is cooked through. Serve immediately with rice, if desired.
Pollo Borracho (Drunken Chicken)

Half-chicken breasts,boned, -skinned

1 c Chicken stock

1/2 ts Cumin seeds

2 tb Butter

1/2 ts Dried sage

1 tb Flour

1/2 Onion, minced

1/3 lb Cooked, diced ham

2 c Dry white wine

1/3 lb Cooked, diced ham

4 Garlic cloves, minced

Saute onion and garlic in butter until onion is soft. Butter a heavy casserole large enough to hold all ingredients. Place half the ham in the bottom, chicken breasts on top, then remaining ham. Sprinkle with cumin and sage, add sauteed onion and garlic. Add wine and enough stock to cover the chicken. Cover the casserole and bake at 325 deg F for 25-30 minutes, or until chicken is done. Remove chicken and ham from the casserole to a deep warmed platter. Reduce sauce over high heat, add flour to thicken slightly. Pour sauce over chicken and ham. Sprinkle with capers and serve.

FEIJOADA (Meats and Beans Stew)

2 lbs dried black beans

1 bay leaf

1 lb pork loin cut into large cubes

salt

1 lb salt pork

1 cup lemon juice

2 lbs Portuguese sausage

3 tbsp green onions, finely sliced

1 lb smoked ham hocks

3 tbsp parsley, cut up

0.1 lb fat bacon (whole)

1 red pepper, cut up very fine

0.5 lb smoked pork ribs

3 tbsp white onion

2 tbsp vegetable oil

1 tomato, diced, peeled, seeded

3 cloves of garlic, smashed

black pepper to taste

The day before
1) soak the black beans with large amount of water and leave overnite.
2) soak the salt pork overnite; change water 2-3 times
3) Prepare serving sauce by mixing up all ingredients and keep in refrigerator
Next Day
Cook the black beans (you can use a pressure cooker for 20 minutes, if you want) after draining the water and adding fresh water to cover them completely by about 1 inch. If using a normal pan, they should cook about 1 hour, 1.5 hour. Depends on the beans, you should try and see that they are getting soft
In two separate large pans, cook meats in salted water.
Keep the black beans in low heat, as meats are almost cooked, add them to the black beans.
When all the meats are incorporated into black beans, keep the pot in low heat, and proceed to make the "cooking spice"
Heat oil, add garlic, sautee until golden, add to black beans with salt and bay leaf
Cook the whole thing for 1.5-2 hours in low heat, check the salt, add more water if it gets too thick. One trick that helps to have a real nice, creamy feijoada: get one laddle of the black beans when they have been cooking for about 1 hour with the meats, and process in a blender or food processor.
Transfer back to the pot, and cook for the remaining time.
Get the sauce out of the refrigerator, when it is time to serve, add just the liquid of the feijoada to it.
Feijoada is traditionally served over white rice. Add the sauce on top of it.


MOQUECA DE CAMARAO (Shrimp Stew)

2 tbsp dende oil

4 large tomatoes, peeled, seeded and chopped

1 large onion, finely chopped

2 tbsp Italian parsley, chopped

3 cloves garlic, crushed

1 teaspoon black pepper,

2 lbs fresh medium sized prawns, shelled, deveined

1 fresh red cayenne pepper

1/2 teaspoon salt

1 can coconut milk (14 fl oz)

2 tbsp fresh lemon juice

Heat the oil (dende oil, palm oil found in some African specialized stores), and stir fry the onion until golden brown. Add the garlic and prawns. Stir fry for about 3 minutes. Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and coconut milk. Simmer for 10-15 minutes. If you want to add fish to the moqueca, use sea bass, cut in small pieces, and cook it together with the coconut milk.



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