Authentic Brazilian Home Cooking

Sopa de Feijão com Macarrão (Bean and Pasta Soup) PETISCOS SNACKS, APPETIZERS AND BAR FOOD Empadinhas de Frango (Mini Chicken Pies) Bolinhos de Feijoada (Feijoada Croquettes) Coxinhas de Costelinha de Boi (Short Rib Croquettes) Kibe de Linguiça (Sausage Kibbeh) Dadinhos de Tapioca com Geléia de Pimenta (Fried Tapioca Dice with Chile Pepper Jam) Biscoitos de Polvilho (Parmesan Tapioca Cookies) Torresmo (Pork Crackling) Pastel de Bacalhau (Fried Cod Empanadas) Pão de Batata (Potato Rolls Stuffed with Cream Cheese) Pão de Calabresa (Sausage Bread) Vinagrete de Cebola na Cachaça (Cachaça Pickled Onions) SOBREMESA

Peixada à Baiana (Fish Stew in Coconut Milk) Peixe Frito (Fried Fish Fillets) Peixe à Delícia (Fish and Plantain Gratin) Camarão à Paulista (Sautéed Shrimp with Garlic) Camarão ao Catupiry (Creamy Shrimp) VEGETARIANOS VEGETARIAN DISHES AND SIDES Moqueca Vegetariana (Vegetarian Moqueca) Pamonha de Forno (Corn Casserole) Quibebe (Mashed Butternut Squash) Angu de Milho (Fresh Corn Puree) Viradinho de Couve (Toasted Cassava Flour with Collard Greens) Barquinhos de Banana da Terra (Plantain Boats with Cheese) Farofa de Banana (Toasted Cassava Flour with Banana) ARROZ E FEIJÃO

Baião de Dois (Brazilian Rice with Black-Eyed Peas, Beef and Cheese;) and Virado à Paulista (Pork Chops with Rice and Refried Beans;)—all featuring these beloved ingredients. BAIÃO DE DOIS (BRAZILIAN RICE WITH BLACK-EYED PEAS, BEEF AND CHEESE) YIELD: 4-6 SERVINGS FOR THE RICE 1 cup (200 g) long-grain white rice, rinsed 1 tbsp (14 g) clarified butter or ghee 1 medium yellow onion, finely chopped 4 cloves garlic, minced 1 tsp kosher salt ¼ tsp ground turmeric 1 ¾ cups (420 ml) hot water 1 bay leaf FOR THE BAIÃO DE DOIS 3 tbsp (42 g) clarified butter or ghee, divided 4 oz (113 g) slab bacon, diced 1 large red onion, finely chopped 4 cloves garlic, minced 1 cup (85 g) shredded carne seca or corned beef (see Notes) 1 (14-oz [397-g]) can black-eyed peas, drained Kosher salt and freshly ground pepper, as desired ½ cup (120 ml) low-sodium beef broth 5 oz (142 g) grilling cheese such as queijo coalho or halloumi, sliced ¼” (6 mm) thick ⅓ cup (21 g) chopped parsley or cilantro This is a hearty dish from the northeast of Brazil, consisting of rice, black- eyed peas (or feijão de corda), bacon, carne seca and cheese. It is a meal in itself, and while no accompaniments are necessary, it goes great with a side green salad, vinaigrette (Brazilian salsa) and fried yuca. The curious name comes from a typical folk dance called baião, which is danced in an intimate, close embrace. Here, the “two” (dois) are the rice and beans, coming together in a delicious baião that will have you begging for more! To make the rice, place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. Reserve. Heat the clarified butter in a saucepan over medium heat. Once hot, add the onion and sauté for 2 to 3 minutes, or until softened. Add the garlic and sauté for 1 minute, or until fragrant. Add the rice and sauté for 1 to 2 minutes, or until it starts clumping together. Stir in the salt and turmeric, and then pour in the hot water. Give it a good mix, add the bay leaf and bring to a boil. Cover, lower the heat and simmer for 15 minutes. Turn the heat off and crack the lid open slightly. Let it rest for 20 minutes, remove the bay leaf and then fluff the rice with a fork. Reserve. To make the baião de dois, in a large sauté pan, over medium heat, add 2 tablespoons (28 g) of the clarified butter. Once melted, add the bacon and cook for 2 to 3 minutes, or until beginning to turn golden. Stir in the red onion and sauté for 3 minutes, or until softened. Add the garlic and sauté for 1 minute so it releases its aroma. Add the carne seca, stirring to combine. Let it cook for 3 to 5 minutes, or until it begins to crisp up. Stir in the black-eyed peas, the cooked rice and a pinch of salt and pepper. Give it a good stir, and then pour in the beef broth. Cover, lower the heat to medium-low and cook for 5 minutes. Heat the remaining clarified butter in a nonstick skillet over medium heat. Add the sliced cheese in a single layer and allow it to cook for 2 minutes, without disturbing. Once the bottoms are golden brown, flip and cook the other side for 1 to 2 minutes, or until the slices get nicely golden. Remove to a cutting board and cut into cubes, reserving a few to use as a garnish. Stir the remaining into the baião de dois, along with the parsley. Taste and adjust seasoning as needed. Garnish with the reserved cheese and serve immediately. NOTES This dish is traditionally made with carne seca, but cooked corned beef can be used instead. If using corned beef, I recommend not only shredding but also chopping it so the strands are not too long. If using carne seca, you should desalt and cook it according to directions here.

Pernil ao Molho de Abacaxi (Roasted Pork with Pineapple Sauce) Batata Recheada com Calabresa e Queijo (Skillet Potato Stuffed with Calabresa and Cheese) SEAFOOD Peixada à Baiana (Fish Stew in Coconut Milk) Peixe Frito (Fried Fish Fillets) Peixe à Delícia (Fish and Plantain Gratin) Camarão à Paulista (Sautéed Shrimp with Garlic) Camarão ao Catupiry (Creamy Shrimp) VEGETARIANOS VEGETARIAN DISHES AND SIDES Moqueca Vegetariana (Vegetarian Moqueca) Pamonha de Forno (Corn Casserole) Quibebe (Mashed Butternut Squash) Angu de Milho (Fresh Corn Puree) Viradinho de Couve (Toasted Cassava Flour with Collard Greens) Barquinhos de Banana da Terra (Plantain Boats with Cheese) Farofa de Banana (Toasted Cassava Flour with Banana) ARROZ E FEIJÃO

Frango com Quiabo (Chicken with Okra) Bobó de Frango (Chicken with Yuca Stew) Frango Xadrez (Chicken Stir-Fry with Peanuts) Pizza de Frango com Catupiry (Creamy Chicken Pizza) Galeto ao Primo Canto (Oven-Roasted Spatchcocked Chicken) PORK Lombo na Cachaça e Mel (Pork Loin with Cachaça and Honey) Canjiquinha de Linguiça (Brazilian Grits with Sausage) Pernil ao Molho de Abacaxi (Roasted Pork with Pineapple Sauce) Batata Recheada com Calabresa e Queijo (Skillet Potato Stuffed with Calabresa and Cheese) SEAFOOD Peixada à Baiana (Fish Stew in Coconut Milk) Peixe Frito (Fried Fish Fillets) Peixe à Delícia (Fish and Plantain Gratin) Camarão à Paulista (Sautéed Shrimp with Garlic) Camarão ao Catupiry (Creamy Shrimp)

Batata Recheada com Calabresa e Queijo (Skillet Potato Stuffed with Calabresa and Cheese) SEAFOOD Peixada à Baiana (Fish Stew in Coconut Milk) Peixe Frito (Fried Fish Fillets) Peixe à Delícia (Fish and Plantain Gratin) Camarão à Paulista (Sautéed Shrimp with Garlic) Camarão ao Catupiry (Creamy Shrimp) VEGETARIANOS VEGETARIAN DISHES AND SIDES Moqueca Vegetariana (Vegetarian Moqueca) Pamonha de Forno (Corn Casserole) Quibebe (Mashed Butternut Squash) Angu de Milho (Fresh Corn Puree) Viradinho de Couve (Toasted Cassava Flour with Collard Greens) Barquinhos de Banana da Terra (Plantain Boats with Cheese) Farofa de Banana (Toasted Cassava Flour with Banana) ARROZ E FEIJÃO

Quibebe (Mashed Butternut Squash) Angu de Milho (Fresh Corn Puree) Viradinho de Couve (Toasted Cassava Flour with Collard Greens) Barquinhos de Banana da Terra (Plantain Boats with Cheese) Farofa de Banana (Toasted Cassava Flour with Banana) ARROZ E FEIJÃO RICE AND BEAN DISHES Baião de Dois (Brazilian Rice with Black-Eyed Peas, Beef and Cheese) Feijoada na Instant Pot (Instant Pot Black Bean Stew) Virado à Paulista (Pork Chops with Rice and Refried Beans) Arroz de Carreteiro (Rice with Bacon, Sausage and Dried Beef) Arroz de Rabada (Oxtail Rice) Arroz de Bacalhau (Salted Cod Rice) Sopa de Feijão com Macarrão (Bean and Pasta Soup) PETISCOS SNACKS, APPETIZERS AND BAR FOOD Empadinhas de Frango (Mini Chicken Pies) Bolinhos de Feijoada (Feijoada Croquettes) Coxinhas de Costelinha de Boi (Short Rib Croquettes) Kibe de Linguiça (Sausage Kibbeh) Dadinhos de Tapioca com Geléia de Pimenta (Fried Tapioca Dice with Chile Pepper Jam) Biscoitos de Polvilho (Parmesan Tapioca Cookies) Torresmo (Pork Crackling) Pastel de Bacalhau (Fried Cod Empanadas) Pão de Batata (Potato Rolls Stuffed with Cream Cheese) Pão de Calabresa (Sausage Bread) Vinagrete de Cebola na Cachaça (Cachaça Pickled Onions) SOBREMESA

Viradinho de Couve (Toasted Cassava Flour with Collard Greens) Barquinhos de Banana da Terra (Plantain Boats with Cheese) Farofa de Banana (Toasted Cassava Flour with Banana) ARROZ E FEIJÃO RICE AND BEAN DISHES Baião de Dois (Brazilian Rice with Black-Eyed Peas, Beef and Cheese) Feijoada na Instant Pot (Instant Pot Black Bean Stew) Virado à Paulista (Pork Chops with Rice and Refried Beans) Arroz de Carreteiro (Rice with Bacon, Sausage and Dried Beef) Arroz de Rabada (Oxtail Rice) Arroz de Bacalhau (Salted Cod Rice) Sopa de Feijão com Macarrão (Bean and Pasta Soup) PETISCOS SNACKS, APPETIZERS AND BAR FOOD Empadinhas de Frango (Mini Chicken Pies) Bolinhos de Feijoada (Feijoada Croquettes) Coxinhas de Costelinha de Boi (Short Rib Croquettes) Kibe de Linguiça (Sausage Kibbeh) Dadinhos de Tapioca com Geléia de Pimenta (Fried Tapioca Dice with Chile Pepper Jam) Biscoitos de Polvilho (Parmesan Tapioca Cookies) Torresmo (Pork Crackling) Pastel de Bacalhau (Fried Cod Empanadas) Pão de Batata (Potato Rolls Stuffed with Cream Cheese) Pão de Calabresa (Sausage Bread) Vinagrete de Cebola na Cachaça (Cachaça Pickled Onions) SOBREMESA

Angu de Milho. What makes our version different are the extra steps we take to make sure the okra isn’t slimy. Other cuisines might love okra’s viscosity, but Brazilians usually can’t stand it. If that’s you too, don’t worry! Just follow my instructions and you can rest assured that you will be rewarded with a delicious, slime-free meal! In a large bowl, combine the chicken, lime juice, salt, pepper and paprika. Give it a good massage with your hands so all the chicken thighs are thoroughly coated. Reserve, letting it marinate for 20 minutes while you prepare the other ingredients. Rinse and dry the okra very well to get rid of any slime. With a sharp knife, remove the edges and cut them into 1-inch (2.5-cm) pieces. Heat the butter in a large braiser or sauté pan over medium-high heat, until melted. Add the okra and cook, stirring constantly for 10 minutes, or until any remaining slime cooks out. Be careful not to overcrowd your pan, otherwise the okra will steam and that will create more slime! Remove from the pan and reserve. Wipe the pan well with paper towels before continuing. Return the pan to medium-high heat, and add the vegetable oil. Once hot, add the chicken and brown on all sides for 2 to 3 minutes per side. Work in batches if needed so you don’t overcrowd the pan. Remove the chicken onto a plate and reserve. Add more oil to the pan if needed, and then sauté the onion for 3 minutes, or until translucent. Stir in the tomato and cook for 2 minutes, or until softened. Add the garlic and cook for 30 seconds, or until fragrant. Stir in the tomato paste, letting it sauté for 1 to 2 minutes to bring forward its sweetness. Pour in the chicken broth and add a pinch of salt and pepper. Bring to a boil, and then return the chicken to the pan. Lower the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through and a thermometer inserted into the thickest part of the thighs reads at least 165°F (75°C). Add the reserved okra, cover and cook for 2 to 3 minutes. Taste for seasoning and adjust as needed. Stir in the parsley and serve with rice or Angu de Milho. NOTES The sliminess in okra is caused by something called mucilage, which is also present in aloe vera. To get rid of it, and therefore end up with a slime-free okra, it is important to dry the okra really well before cutting and cooking, as water intensifies the effects of the mucilage. BOBÓ DE FRANGO (CHICKEN WITH YUCA STEW) YIELD: 6-8 SERVINGS 2 lb (907 g) chicken breast, cubed Juice of 1 lime Kosher salt and freshly ground black pepper, as desired 1 lb (454 g) yuca root, peeled and cut into large chunks (see Notes) 1 ½ cups (360 ml) chicken broth 1 tbsp (15 ml) olive oil, plus more as needed 1 large onion, chopped 1 red bell pepper, cored, seeded and finely diced 2 Roma tomatoes, chopped 3 cloves garlic, minced 1 small red chile pepper, cored, seeded and chopped 1 tbsp (16 g) tomato paste 1 (13.7-fl oz [403-ml]) can coconut milk ½ cup (120 ml) heavy cream (optional) 1 tbsp (15 ml) dendê (red palm) oil, or to taste (see Notes) ½ cup (8 g) chopped cilantro Rice, for serving This recipe is a twist on bobó de camarão, a classic dish from the northeast of Brazil. In this version, we’ll use chicken instead of the traditional shrimp, but we’ll keep everything else somewhat the same to bring forward those flavors from Bahia that we all cherish and love! Bobó’s consistency is usually like a light and creamy porridge, but I prefer it a little thinner. If you like it thicker, just use more yuca than the amount called for in the recipe and omit the heavy cream. In a large bowl, combine the chicken, lime juice, salt and pepper. Reserve for 15 minutes to marinate. Place the yuca chunks in a saucepan and cover with water. Cook over medium-high heat for 20 to 30 minutes, or until it starts to boil. Lower the heat to medium-low and continue cooking for 20 to 30 minutes, or until very tender. Drain and transfer to a blender with 1 cup (240 ml) of the hot liquid from the saucepan. Blend until smooth, and then add the chicken broth and blend again to combine. Reserve. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken, working in batches if necessary, and cook for 2 to 3 minutes per side, or until browned. Remove to a plate and reserve. Add more oil if necessary, lower the heat to medium and sauté the onion and bell pepper for 5 minutes, or until the onions are translucent and the bell pepper has softened. Stir in the tomatoes and cook for 2 to 3 minutes, or until the tomatoes soften. Add the garlic and chile pepper, cooking for 1 minute, or until fragrant. Stir in the tomato paste, letting it cook for 1 to 2 minutes, and then stir in the coconut milk. Return the chicken to the pot and cook for 5 minutes, or until the chicken is cooked through. Stir in the reserved yuca mixture, which will thicken the stew considerably. If desired, stir in the heavy cream for extra creaminess. Pour in the dendê oil, and then taste and adjust as needed. Stir in the cilantro and serve immediately with rice! NOTES • Tips on peeling yuca are here. • Dendê oil is a thick, reddish-orange oil extracted from the dendezeiro (palm tree). It is the same as red palm oil, and it can be found at most grocery stores or online. I don’t recommend substituting it, as it really imparts a flavor that is characteristic of this dish. That being said, if you can’t find it, just omit it.

Pavê da Manuda (Manuda’s Trifle;)—or by recreating something I’ve tasted on a trip or at a restaurant. When the opportunity to write a Brazilian cookbook presented itself, I eagerly grabbed it! I am beyond honored to be chosen to represent our cuisine, and I dream of a world with more Brazilian restaurants and more of our ingredients available at local grocery stores all over the world. If you are a Brazilian living abroad, I hope my recipes bring you a taste of home and that they help you cook our comidinha with ingredients available near you. And if you’re not Brazilian and are just interested in Brazilian food and cooking, I am excited to have you try not only some of our classic dishes but some you haven’t ever heard of before. Little by little, the world will see us as more than soccer and samba, and our cuisine is a great place to start! CARNES BEEF, CHICKEN, PORK AND SEAFOOD Rice and beans might be the heart and soul of Brazilian cuisine, but meat and fish give it personality. Proteins from animal sources go way beyond steak for churrasco, and our cuisine uses of a variety of beef, chicken, pork and fish to create our traditional recipes. Depending on the region, you will see one protein shining brighter than the other, with fish being favored in the North—in dishes such as Peixada à Baiana (Fish Stew in Coconut Milk;)—and beef heavily consumed in the South, where dishes like Barreado na Panela de Pressão (Instant Pot Cumin Beef Stew;) and Filé à Oswaldo Aranha (Filet Mignon with Garlic;) are beloved! I have, of course, included a couple of recipes that use picanha, such as Picanha no Forno com Manteiga de Alho (Oven-Roasted Picanha with Garlic Butter) and Hambúrguer de Picanha com Maionese Verde (Picanha Burger with Green Milk Mayo), since it’s the most famous cut of beef in Brazil and always a hit among meat lovers. If you want to impress some carnivore friends, picanha is the way to go! BEEF