Are you watching the Summer Olympics this week? If so, you may be reluctant to be in the kitchen and miss any of the games. But settling for takeout food would certainly be frowned on by all those hard-training athletes.
Are you watching the Summer Olympics this week? If so, you may be reluctant to be in the kitchen and miss any of the games. But settling for takeout food would certainly be frowned on by all those hard-training athletes. Why not get into the spirit of Rio – the first city in South America to host the Olympic games — and serve some classic foods of Brazil? It’s not too much of a stretch, since both Hawaii and Brazil have cuisines based on tropical fruits, rice, local seafood and barbecued meats. The key is to make as much as you can in advance, so you can be in front of the screen instead of the stove. Rio, after all, is known as a laid-back city, so here’s a menu to keep it easy and help you score a gold medal in the cooking Olympics.
Almost every table in Brazil includes a big pot of black beans, and some rice, which you can make a day in advance. Save part of the rice for the cocktail snacks below. Pre-slice some pineapple, mango, and kiwi for a fruit salad mixed with fresh squeezed lime juice; stir in some sliced banana before serving. You can even grill your meats in advance, then reheat in the oven before serving. Add a surprise dessert that can also be made in advance, and the meal is complete. Score!
Bolinhos
(Bo-LEEN-yos)
In Brazil, you’ll find bolinhos wherever drinks are served, as they are a big part of pre-dinner rituals there. Bolinhos are basically savory, little fried balls of rice or potatoes, with other things mixed in; usually cheese, fish, or vegetables. You can make the rice a day before, then mix in the other ingredients and fry the balls in a short time before serving. Recipe from “Brazilian Barbecue &Beyond” by David Ponte, Jamie Barber and Lizzy Barber; makes 20-25 balls.
Pre-cooked rice (make rice using 3/4 cup long grain white rice and 1 3/4 cups water)
1 egg, lightly beaten
4 scallions, trimmed and finely chopped
2/3 cup grated Parmesan cheese, plus more for sprinkling
1 teaspoon sea salt
1 teaspoon baking powder
1/2 cup all-purpose flour, plus more for rolling
Small bunch Italian parsley, finely chopped
Vegetable or peanut oil for deep frying
Let rice cool before using. Put rice in bowl; if too dry, add a little water to make it sticky. To bowl, add egg, scallions, cheese, sea salt, baking powder, half the flour, and all but one tablespoon of the chopped parsley. Mix well; it should be stiff enough to shape into balls. If too sticky, gradually add more flour until you get the right consistency. With well-floured hands, roll into walnut-size balls, about 1 oz. each.
Heat oil in a deep fryer to 350 degrees (should sizzle when a little rice mixture is dropped in). Fry balls in batches for 2-3 minutes, until golden brown all over; drain on paper towels. Keep warm while you fry remaining batches, Sprinkle with grated Parmesan and remaining parsley before serving.
Churrasco
(Shoo-ROSS-Co)
In Brazil, the tastiest and easiest way to grill meats on an open fire, is to use a piece of meat such as sirloin steak, wet it with water, and press coarse salt into the meat on all surfaces. This salt is similar to our Hawaiian alae, so feel free to use it as a substitute. Have this simple condiment on hand to serve with the meat.
Molho Brasileiro
(MOH-Lyo Brah-zee-LAIR-oh)
A lime-based sauce that is popular all over Brazil, this sauce is eaten with grilled meats, roasts, and vegetables. Recipe from “Tasting Brazil” by Jessica B. Harris; makes about 1/3 cup.
Juice of 3 limes
Salt and fresh ground black pepper to taste
2 teaspoons minced fresh parsley
2 teaspoons minced onion
1 teaspoon minced fresh cilantro
Minced preserved malagueta pepper to taste*
Place all ingredients in a small nonreactive (glass) bowl. Stir to mix well. Cover with plastic wrap and allow to stand for half an hour for flavors to mix. Serve at room temperature.
*These chilies, a staple in Brazil, are sometimes available in our markets; usually preserved in small bottles. If needed, you can substitute bird or tabasco chilies. Always use rubber gloves and protect your eyes when handling chilies.
Farofa de manteiga (Far-AW-fuh de Mon-TAY-guh) or toasted manioc flour with butter
This delicious condiment is served as a textural garnish for black beans and rice or, with olives and hard boiled eggs, as a side dish. Manioc root flour, called farina, is available in ethnic and Portuguese grocery stores. Prepared with bacon fat in many versions, this one uses butter instead. Recipe from “Foods of the World: Latin American Cooking;” makes eight-10 servings.
2 tablespoons butter
1/2 large peeled onion, thinly sliced
1 egg, slightly beaten
1 1/3 cups manioc root flour
1 teaspoon salt
1 tablespoon finely chopped parsley
4 pimiento-stuffed olives, cut crosswise into 1/4-inch slices (optional)
2 to 4 hard-boiled eggs, cut in half lengthwise (optional)
In a heavy skillet, heat butter over medium heat, tipping pan to coat bottom evenly. Drop in the onion slices; cook, stirring constantly, for five minutes or until soft and transparent but not brown. Reduce heat to low and, still stirring constantly, pour in the egg. Slowly stir in manioc meal and cook, stirring frequently, for eight minutes or until golden. Watch carefully for any sign of burning. Stir in salt and parsley; serve hot or at room temperature. Garnish with olives and eggs, if desired.
Sorvete de abacate
(Sor-VEH-tee de Ah-bah-CAH-tee)
Forget salad; in Brazil, the avocado is mixed with sugar and served in many desserts. This avocado ice cream will surprise and delight. Recipe from “Tasting Brazil” by Jessica B. Harris; makes four servings.
3 medium-size ripe avocados, peeled and pitted
2 tablespoons milk
1/2 teaspoon pure vanilla extract
1 tablespoon dark rum
2 large egg whites, preferably organic
1/4 cup sugar
Place avocados in a food processor or blender; add milk, vanilla and rum. Liquefy. In a medium bowl, beat egg whites to still peaks, adding sugar a little at a time. Fold egg mixture into avocado mixture; place in ice cube trays. When mixture has begun to freeze, remove and beat until smooth. Return to the freezer trays; freeze a second time. Serve cold.
