Corn Chowder

2 tablespoons vegetable oil

1/2 large white onion chopped
3 cloves of garlic minced
6 cups chicken or vegetable broth (low sodium)
1 large potato peeled and cut into chunks
1 can sweet whole kernel corn drained (or 3 1/4 cups of fresh corn), 29 oz
1 1/2 teaspoons salt less or more depending how salty the broth is
1 1/2 teaspoons ground black pepper
1/2 cup plain yogurt or heavy cream (low-fat)
2 hot Italian sausage links cooked and cut into chunks (optional)
4 tablespoons chopped fresh chives

• In a medium pot, heat the oil over medium heat and sweat the onion for about 4 minutes, stirring occasionally. Add the garlic and cook for about 1 minute, stirring occasionally.
• Stir in the broth and increase the heat to medium-high. Add the potato chunks, 2 1/4 cups of the corn kernels, salt and pepper; stir.
• Let cook for about 12 minutes or until potato is fork tender. Blend soup with the yogurt or heavy cream in a blender until creamy. Adjust the seasonings if necessary.
• Add the remaining 1 cup of corn kernels and serve while soup is warm. It can be garnished on top with chunks of cooked sausage and chopped fresh chives.

 

Creamy corn cake

1 cup yellow corn -- if using canned corn 

drain before measuring, or 200 g1 cup coconut milk
¼ cup water
3 large eggs at room temperature
1 stick plus 1 tablespoon unsalted butter melted (plus more to grease the pan), or ½ cup
1⅓ cup granulated sugar
2 cups coarse yellow corn meal
2 tablespoons unsweetened coconut flakes
3 tablespoons grated Parmesan cheese
1 pinch salt
1 tablespoon baking powder

• Preheat the oven to 350 degrees F (about 177 degrees C). Grease very well a 10-inch (about 25 cm) ring pan and set aside. NOTE: Grease the entire pan well. Do NOT miss one single corner!!
• In a blender, blend together all ingredients until corn is completely pureed and the mixture is homogeneous and creamy. You may need to stop the blender once or twice to stir in the mixture, making it easier to blend together the ingredients.
• Pour mixture in the greased ring pan and bake for about 30-35 minutes (mine baked in 35 mins) or until a toothpick comes out clean. Let corn bundt cake cool down completely on a rack (corn bundt cake will break apart if unmolded while still warm) and run a knife gently around the edges. Place an inverted plate on top and invert corn bundt cake to unmold. This corn bundt cake is mildly sweet and can be served either for breakfast or as a snack -- warm with butter, at room temperature accompanied by a cup of coffee, or chilled and drizzled with sweetened condensed milk. 

Brazilian coconut kisses

1 can sweetened condensed milk 14-ounce or 396 g1 cup sweetened coconut flakes plus more for dredging
1/2 tablespoon unsalted butter softened (plus more for greasing a plate and your hands)
1 teaspoon pure vanilla extract optional

• Mix the condensed milk, coconut flakes, and butter together.
• Cook in a medium non-stick saucepan over medium heat, stirring constantly until the mixture starts to show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes). 
• When coconut kisses 'dough' is ready, remove from the heat, mix in the vanilla extract, and spread the mixture onto a greased plate.
• Let cool to room temperature before starting to roll them into balls with greased hands. Use a 1/2 Tablespoon as measurement. Then, dredge gently in the coconut flakes until totally covered.
• Place into paper bonbon cups. Stick a clove atop (center) of each coconut kiss if desired. The clove is only for decoration and must be removed right before eating!!!
• Cloves for garnishing optional
  
  
  
  

Brazilian coconut shrimp

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
4-6 oz cream cheese softened (the amount depends on how creamy you want)
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. Enjoy!

Brazilian simple beans

2 cups dried pinto beans
8 cups of water, plus more for washing and soaking
2 bay leaves
3 strips of bacon, chopped
1 medium onion, chopped
4 cloves of garlic, minced
4 tbsp chopped fresh cilantro or parsley
Salt to taste

1. Pick through the beans, discarding the damaged ones and any stones you may find.Wash the beans several times, until the water coming out of the beans is translucent.

2. Soak the beans overnight.
The next day, drain the beans and discard the water.

3. In a pressure cooker, add the beans, the bay leaves and 8 cups of water. Cook over high heat until the pressure builds up. Lower the heat to medium and cook for 30 minutes or until the beans are tender and al dente but not falling apart. If the beans are not ready, continue cooking in increments of 15 minutes, until they are soft.

4. If cooking in a regular pot, add the beans and 8 cups of water and cook over high heat until the water boils. Lower the heat to low and simmer for 1.5 to 2 hours, covered, until the beans are tender and al dente.

5. In a large skillet, add the bacon and let it cook in its own fat.
Add the garlic and onion and sauté with the bacon until translucent.
Add a ladle of beans (just grains, no broth) to the skillet and let it cook for a minute or so. With the back of a wooden spoon, mash the beans until you have almost like a paste consistency.

6. Add the rest of the beans (with broth) to the skillet, lower the heat to medium-low and cook until the broth thickens. That should take 10 to 20 minutes. Combine the cilantro or parsley. Season with salt, discard the bay leaves and serve with rice.

Corn and cheese cake

1 cup fine cornmeal

3 Tbsp all purpose flour
3 eggs
2 cups milk
1 can sweet condensed milk
1/2 cup sugar
2 Tbsp salted butter
1 cup grated parmesan
1 tsp baking powder
Confectioners sugar and cinnamon to sprinkle on top of the cake (optional)

1. Pre heat your oven to 350 degrees.
2. Add all the ingredients, with the exception of the baking powder, to the blender and blend for a few minutes until everything is combined.
3. Add the baking powder and blend again for 5 more minutes.
Transfer the dough to a greased and floured 9X13 cake pan and bring it to the oven for about 40-45 minutes or until a tooth pick inserted in the cake comes out clean.
4. If you want, sprinkle some confectioner sugar mixed with cinnamon on top of your cake.

Simple Brazilian white rice

• 1/4 cup vegetable oil
  
  1 cup white (long grain) rice (I use jasmine or Basmati if not in Brazil), washed
• 2 cups water
• 1 bay leaf
• 1/2 medium onion, finely chopped
• 3 cloves of garlic, minced
• Pinch of salt
  
  
• 1. Put the water to boil in a tea kettle.
• 2. In a large pot, heat the vegetable oil over medium high heat.
• 3. Add the onion and garlic and sauté until translucent. (Be careful not to burn it!)
• Add the raw washed rice and cook, stirring occasionally so it doesn't burn, until it starts forming clumps.
• 4. Add the boiling water, bay leaf and the salt, cover and lower the heat to the lowest setting.
• 5. Cook for 20 minutes or until there's no more water in the bottom. (You will see some holes forming in the surface and you won't hear any more water!)
• 6. Turn the heat off and lift the cover slightly.
• Let the rice sit untouched for 5 more minutes.
• 7. Fluff the rice with a fork and serve.

 

Ham and cheese rolls

1 (1.4oz) packet active dry yeast (2 1/4 teaspoons)

2 teaspoons sugar
1 cup warm water
1 teaspoon salt
1/4 cup vegetable oil
3 cups all purpose flour
10 slices of ham, cut lengthwise
10 slices Mozzarella cheese or 2 (8oz) chunks of Mozzarella, cut lengthwise or shredded
Dried oregano to taste
1 egg + 1 tablespoon water

• 
  
• 1. In your stand mixer bowl, mix the yeast with the sugar and the warm water. Stir and cover the bowl with a kitchen towel, letting the yeast proof for 10 minutes.
• 2. Add the oil and the salt and stir to combine.
  
  
  
• Bring the bowl to the stand mixer, fitted with the dough hook. With the mixer running on low, add the flour slowly, letting the mixer work until you have a cohesive dough.
• 3. Turn the speed up (medium high) and let the mixer knead the dough for 6 to 8 minutes, until the dough is elastic and smooth.
  You can also do the process by hand, it will only take more time. Around 15 min of kneeding.
• 4. Brush the dough with oil, cover with the kitchen towel and bring to a warm place to rest. The dough should rest for at least one hour or until it has doubled in size.
• Preheat oven to 350 degrees and prepare two large baking sheets, spraying with cooking spray.
• 5. Divide the dough into 2 equal parts.
• Using a rolling pin, roll each part into a rectangle (about 12 inches) and cut 10 equal triangles from each dough half, 20 total. You can use the scrapes and roll to cut more triangles if necessary!

Brazilian coconut cake

 FOR THE CAKE:

•  1 1/2 sticks of butter (about 6 ounces or 150g), softened
  
•  2 cups sugar
•  4 eggs, yolks and eggs separated
•  1 teaspoon vanilla extract
•  2 1/2 cups all-purpose flour
•  1/2 cup whole milk
•  1 (13.5 ounces) can coconut milk
•  1 tablespoon baking powder
•  Pinch of salt

FOR THE "SAUCE":

•  1 (13.5 ounces) can coconut milk
•  1 (14 ounces) can sweet condensed milk
•  2 cups coconut flakes
  
  
• Pre heat oven to 350F degrees.
• Grease 1 (9-inch) round cake pans, then line it with parchment paper. Grease again and dust lightly with flour.
• Combine the butter, sugar and egg yolks in a large bowl. Using an electric hand mixer, beat on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Add the vanilla and mix well. The mixture might look curdled. Don't worry, that's normal!
• In a separate bowl, sift together the flour, baking powder and salt. With the mixer on low speed, alternate between adding the dry ingredients and the wet ingredients (milk and coconut milk), beginning and ending with the dry ingredients. Mix until just combined. Reserve.
• In a separate bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter until evenly blended.
• Pour the batter into the prepared cake pan and bake in the center of the oven for 45 to 60 minutes, until the top is browned and a cake tester comes out clean.
• While the cake is baking, make the "sauce" by whisking together the coconut milk and the sweet condensed milk. Mix until well combined. Reserve.
  
• When the cake is baked, but still warm, remove from pan and cut it in half and moisten the bottom part with half of the "sauce". Place the top part on top of that and, using a toothpick, poke holes all over its surface. Then, pour the remaining sauce until the cake absorbs everything.
• Sprinkle with the shredded coconut and refrigerate until cold, for at least 4 hours.
• Serve chilled!

White bean and chicken stew

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 pound chicken sausage, sliced
Juice of one lime
Salt and freshly ground pepper
1/3 cup vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon paprika, or to taste
1 tablespoon tomato paste
5 cups chicken broth
2 bay leaves
1 tablespoon thyme leaves
1 1/2 cups cooked white beans (you can use canned)
1 tablespoon flour
1/4 cup parsley

• 
  1. In a large bowl, toss the chicken and sausage with the lime juice and season with salt and pepper.
• 2. Heat 3 tablespoons of oil in a dutch oven, over medium high heat, and brown the chicken and sausage, about 2 minutes per side. Depending on the size of your pot, you will have to work in 3-4 batches, adding more oil when necessary. Remove the chicken/sausage to a plate.
• 3. Lower the heat to medium, add the remaining oil and sauté the onions and garlic until softened, about 3 minutes. Then, add the paprika and the tomato paste and stir to combine.
• 4. Pour the chicken broth and add the bay leaves and thyme. Once the liquid starts boiling, reduce the heat to low and let the stew simmer for 30 to 40 minutes or until the chicken is cooked through and almost falling apart.
• 5. With a ladle, remove a bit of the broth into a cup and stir in the flour to. Return to the pot and add the beans. Cook for 10 more minutes until the sauce has thickened.
• 6. Taste for seasoning and add more salt and/or pepper, if necessary. Remove the bay leaves and sprinkle the parsley.

Brigadeiros (Brazilian chocolate dessert)

1 (14oz) can sweet condensed milk

4 Tbsp cocoa powder, sifted
2 Tbsp butter, plus more for rolling balls
A pinch of salt 
Good quality chocolate sprinkles (or any other type of sprinkles you like)

1. In a small sauce pan mix the sweet condensed milk, the cocoa powder, the salt and the butter.
2. Bring the sauce pan to the stove and heat it over medium-low heat.
Cook it, mixing constantly (this is important, otherwise it will burn!) until it thickens. 3. A way to know is to run your wooden spoon (or spatula) in the middle of the mixture. If it takes a while for the mixture to move, then your brigadeiro is ready!
4. Reserve, letting it cool to room temperature.
In a plate or bowl, spread your sprinkles.
5. Once the brigadeiro is cool, grease your hands with butter and roll the brigadeiros into little balls.(In Brazil we usually use half a tablespoon as measurement, but you can make your balls as big or small as you'd like!)
6. Roll the brigadeiro balls into the sprinkles and place them in paper/foil candy cups.

Picadinho (Brazilian version of Picadillo)

1 pound (500g) ground beef

2 tablespoon butter
1/2 large onion, diced (about 1 cup)
1/2 small red or yellow bell pepper, diced (about 1 cup)
3 cloves of garlic, minced
1/2 teaspoon of ground cumin
2 teaspoons of dried oregano
1 teaspoon of paprika
1 bay leaf
1 cup of green olives, halved 
2 tablespoon red wine vinegar
1 14oz/400g) can of diced tomatoes with juice
1 tablespoon tomato paste
1/2 cup water or stock
1/4 cup cilantro, minced
salt and pepper to taste

• Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the butter, and when melted, add in the onions and the bell pepper. Saute until they are soft – about 2-3 minutes.
• Add the garlic, and sauté until fragrant – about 1-2 minutes.
• Reduce the heat to medium-low, and add in the ground beef. Cook the meat through, stirring occasionally – about 5 minutes.
• Once the meat is cooked through, increase the heat back to medium high, then, season with salt and pepper, and add in the cumin, the oregano, the paprika and stir.
• Next, add in the olives, and the vinegar, and stir to combine.
• Add in the tomato paste, the water/stock, and the bay leaf, and stir to combine.
• Add in the diced tomatoes, stir, cover and let it simmer on medium heat for about 10 minutes.
• Remove the lid from the pan, and let it simmer uncovered another 5-10 minutes.
• Finish with the parsley and serve it on top of rice.

Dulce de leche creme brulee

 

1 1/4 cups (1 13-14-oz can) dulce de leche
1 cup heavy cream
1 1/2 cups milk
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
5 large egg yolks
1 large egg
approx 3/4 cup sugar (pref. superfine), for topping

1. Preheat oven to 325F.

2. In a large bowl, whisk together egg, egg yolks and dulce de leche until well combined. Whisk in the heavy cream, milk, salt, vanilla and almond extracts until everything is very smooth.
Strain into a large measuring cup or bowl with a pouring spout.

3. Divide evenly into 8 six-ounce ramekins.

4. Place ramekins in a 9×13-inch baking dish or another large, rimmed dish. Fill with hot water until it reaches 2/3 of the way up the sides of the ramekins.

5. Bake for 30-40 minutes, until custards are just set and jiggle slightly when the pan is moved. 6. Allow to cool in the water bath, then refrigerate for at least 4 hours (or overnight).

7. Before serving. Sprinkle each with 1-2 tbsp sugar and brulee with a hand torch or a few seconds under the broiler. Serve immediately after caramelizing the sugar.