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Catalot Brazilian Recipes

Onion Chile-Cheese Appetizer

Recipe Based on: Hot & Spicy Latin Dishes; Dave Dewitt, et al;
Servings: 12

2 Medium Red Onion -- thinly sliced
2 Large Malagueta Chiles -- or piquins, chopped
3/4 Cup Sour Cream
1/2 Teaspoon Lime Juice
12 Shells Puff Pastry Shells
6 Tablespoons Parmesan Cheese -- grated
Salt And Pepper -- to taste

Combine onions, with chiles, sour cream and lime juice. cover and refrigerate. bake the puff pastry according to package directions until 3/4 done. then remove from oven. let the pastry cool on baking sheet. then evenly spread onion mixture in each shell. sprinkle cheese, salt and pepper over each. place the pastry lid on each shell and finish baking until the shell is light brown.


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Arroz Com Porco

Recipe based on: Latin American Cooking; J. N. Leonard
Servings: 6

1/2 Cup Dry White Wine
1/2 Cup White Vinegar
1 Clove Garlic -- chopped
1 Medium Onion -- chopped
Salt And Pepper -- to taste
1 Tablespoon Cilantro -- chopped
1 Large Serrano Pepper -- chopped
1/2 Teaspoon Hot Pepper Sauce
2 Pounds Pork -- cubed
2 Tablespoons Olive Oil
1 Medium Onion -- chopped
1 Bell Pepper -- chopped
1 Clove Garlic -- chopped
1 Tablespoon Cilantro -- chopped
2 Cups Rice
Salt And Pepper -- to taste
1/4 Pound Ham -- diced
1/4 Cup Parmesan Cheese -- grated

Combine all down to the pork. Marinate 8 hours. Take out pork, strain the marinade, discarding solids, retaining liquids. Saute pork in oil until browned. Add onion, green pepper, garlic & cilantro. Saute 4 minutes. Add marinade, Cover, simmer 1 hour. Cook rice as usual. Add ham and cheese to pork mixture, allow ham to be heated through, and cheese to start to melt. Serve over rice.


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Brazilian Spiced Shrimp

Recipe Based on: Hot & Spicy Latin Dishes; Dave Dewitt, et al;
Serving Size : 6

6 Medium Dried Crushed Malagueta Chiles -- or piquins
3 Tablespoons Olive Oil
1 Small Onion -- chopped
2 Stalks Celery -- chopped
6 Cloves Garlic -- chopped
1 Cup Pimiento -- chopped
4 Cups Small Shrimp -- peeled
2 Medium Tomatoes -- chopped
1 Cup Coconut Milk
1 Tablespoon Palm Oil
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Ginger
3 Tablespoons Lemon Juice
Salt And Pepper -- to taste
1/4 Cup Cilantro -- chopped
6 Cups Rice -- cooked

Soak chiles in hot water for 15 minutes. drain. heat oil and saute onions until soft. add celery, garlic, chiles, and pimiento. saute for 5 minutes. stir in shrimp and saute until pink. remove and reserve. add tomatoes, coconut milk, palm oil and spices. bring to a boil, reduce heat and simmer until mixture thickens, about 10 minutes. return shrimp, stir in lemon juice and season with salt and pepper. garnish with cilantro and serve on rice.


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Chicken Empanadas

Recipe Based on: Latin American Cooking; J. N. Leonard
Servings: 4

1/4 Tablespoon Butter
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Medium Egg Yolk
1/4 Cup Cold Water
1 Tablespoon Olive Oil
1 Cup Chicken -- diced
4 Small Scallions -- chopped
2 Tablespoons Butter -- chopped
8 Ounces Mushrooms -- chopped
1 Cup Bechamel Sauce
1 Tablespoon Parmesan Cheese -- grated

Combine butter, flour, baking powder, salt in food processor. beat egg yolks and pour half into the flour mixture. add water slowly into flour until it becomes a semifirm mass. Shape dough into 2 balls, wrap and refrigerate for 15 minutes.

Saute chicken mushrooms & scallions in butter for 4 minutes. remove from heat, stir in remaining ingredients. Allow to cool to room temp.

Roll out dough to 1/8 inch thick sheet. then cut out circles with a 4-5 inch diameter. place 1 tablespoon of meat mixture into center of dough round. moisten the exposed edge with tap water and fold in half crimping the edges together. brush the top of the uncooked empanada with the remaining egg wash. place on baking sheet in 375 degree oven for 20 minutes until golden brown.


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Coconut Pie With Tropical Fruits

Recipe Based on: Hot & Spicy Latin Dishes; Dave Dewitt, et al;
Servings: 6 Preparation Time :0:00

9 Inch Pie Shell
2 Cups Milk
4 Medium Eggs
1/2 Cup Sugar
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla
2 Tablespoons Butter
1/2 Cup Coconut -- grated
Mango -- sliced
Papaya -- sliced
Guava -- sliced

Chill pie shell for 30 minutes before baking. preheat oven to 350 degrees. scald the milk in a double boiler until bubles form around the outer edge of the pan. beat the eggs in a bowl and add the sugar, salt, vanilla, butter and grated coconut. stir in the scalded milk and transfer to the pie shell. bake for 30 minutes or until the custard sets. remove from heat let cool and transfer to the frig. cut the pie and decorate with carved fruit slices.


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Other Recommended Cookbooks for Brazilian Cooking

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