Soy loco por ti, COXINHA! – Brazilian snacks!

If you are hungry right now and because of that you’ve chosen the tag “brazilian food” or if you just love or are curious about the flavours of Brazil, so this post is FOR YOU! 🙂

I’d like to introduce you one of the most famous brazilian snacks: COXINHA! 🙂 It’s part of a big list of “salgadinhos”(one more exemplo of diminutivos!). Roughly translated, “tasty little salty things” (tasty was my addition, because they’re really delicious), salgadinhos are indispensable at any children’s birthday bash, wedding or post-party munch fest and “coxinha” is so far the most famous But you also can find them anywhere: bus terminal, restaurants, bakaries, snackbars…If there is food being sold, so probably there is “coxinha” :P.

coxinha

The name coxinha derives from the snack’s peculiar drop shape, mocking a chicken drumstick (which, in Portuguese, is curiously called “coxa” [= thigh] only when referring to chickens; the chicken thigh is called sobrecoxa…). The golden, crispy exterior of this salgadinho surrounds a layer of soft dough filled with lightly seasoned, moist shredded chicken (last month I’ve tried a variation of coxinha filled with salmon – O -M-G! – I totally recomend it, too!). Some people love to eat them dotting each bite with some good hot red pepper sauce.

We LOVE so much coxinhas that there is even a blog just about it: Soy Loco Por ti Coxinha (I’m crazy for you, coxinha!) It is in Spanish rather in Portuguese in homage to Caetano Veloso’s famous song “Soy Loco Por Ti, América!” The blog is the work of a group of coxinha enthusiasts and biologists fromUnifesp, the Federal University of São Paulo. It’s filled with coxinha lore and legend, and perhaps most interestingly, a complex and detailed evaluation of the coxinhas from a number of Brazilian bars and restaurants – all done with the goal of finding Brazil’s best coxinha.

So choose your and find you tasty wonderful COXINHA! 😉

Do you want to try to make it yourself?? So of course we’re gonna share the recipe 😉 Wash your hands and go for it!

Ingredients (Makes about 20 coxinhas)

Filling

  • Chicken breast, boneless, skinless — 1 pound
  • Water — 3 cups
  • Salt — to season
  • Oil — 2 tablespoons
  • Onion, finely chopped — 1
  • Tomato, seeded and chopped — 1 cup
  • Cream cheese — 1/2 cup

Dough

  • Flour — 2 cups
  • Oil — 2 tablespoons
  • Salt and pepper — to season

Crispy Coating

  • Eggs, beaten — 2
  • Fine breadcrumbs – 1 1/2 cups
  • Oil for deep frying

Method

  1. Heat the chicken breasts, water and salt in a large saucepan over medium-high flame. Bring to a boil, and then reduce heat to medium-low and simmer until the chicken is cooked through and tender, 20 to 30 minutes.
  2. Remove the chicken and reserve the poaching liquid. When the chicken is cool enough to handle, shred it with your fingers.
  3. Clean out the saucepan, and then add the oil and heat over medium-high flame. Saute the onion in the oil until translucent, 2 to 3 minutes. Then add the tomato and cook down for 2 or 3 minutes. Add the chicken, salt and pepper and continue to simmer until most of the liquid is cooked away. Remove from heat, stir in the cream cheese and adjust seasoning to taste.
  4. In another saucepan, mix 2 cups of the reserved broth with the flour, oil, salt and pepper and stir together until smooth. Then set the saucepan over medium flame and cook, stirring constantly, until the batter forms a smooth mass and pulls away from the sides of the pan. Chill the dough and chicken for at least an hour.
  5. Flatten a golf ball-sized piece of dough into a round. Place a tablespoon of the chicken filling in the middle of the round and bring the sides of the dough up to encase the filling. Shape the dough into a little drumstick. Repeat with the remaining dough and filling.
  6. Take a coxinha and dip it in the beaten egg and let the excess drip off. Then roll it in the breadcrumbs and set it on a baking sheet. Repeat with the remaining coxinhas.
  7. Deep fry the coxinhas in batches at 365°F until golden brown, 3 to 4 minutes. Serve hot.

Coxinhas Variations

  • The type of cheese used for coxinhas in Brazil is called Catupiry and is similar to American cream cheese. Definitely use it if you can find it.
  • Eliminate the tomatoes from the filling if you like.
  • Add a squeeze of lime to the filling for extra flavor

Feijoada Brasileira – Brazilian Food

It’s Sunday! Most of brazilian families enjoy this day-off  together, going to the beach(if there’s beach in the city, of course), visit some friends, preparing a tasty churrasco (barbecue) or the famous FEIJOADA! 🙂

feijoada

The word FEIJOADA (pronounced fay-ZWAH-da) comes from “feijao”,  Portuguese for “beans”.  In northwest Portugal it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, and includes other vegetables such as tomatoes,carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot. However, it gained its own version in Brazil and became a very popular dish among brazilians and also foreigners.

Brazilian feijoada is prepared with black beans, a variety of salted pork or beef products, such as pork trimmings (ears, tail, feet),bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue). “Feijoada Completa”  is served with rice, farofa, steamed kale and vinaigrette sauce.

feijoada1

The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew.

IMPORTANT TIPS ABOUT FEIJOADA

  1. It’s better eat it at lunchtime, because it’s a heavy dish.
  2. Caipirinha can be served as an aperetif. Beer, soft drinks or juices for drinks.
  3. Sliced oranges can be served along feijoada to help your digestion 🙂

feijoadacarioca

I’ve found a lot of recipes in English teaching how to make feijoadas, but the most complete one I found on a very interesting blog about brazilian cuisine, called FLAVORS OF BRAZIL. Maybe you won’t find all the ingredients, but feijoada is a flexible dish 🙂 you can easily replace some ingredients. Check it out:

RECIPE – Feijoada (Classic, Traditional Recipe)
Serves 6

1/2 lb. (250 gr.) pork ribs, salted
1/2 lb. (250 gr.) pig’s tail, salted
1/2 lb. (250 gr.) pig’s foot, salted
1/2 lb. (250 gr.) pig’s ear, salted
1/2 lb. (250 gr.) pork loin, salted
1/2 lb. (250 gr.) carne-do-sol (click here for instructions on how to make your own carne-do-sol)
1/2 lb. (250 gr.) beef brisket
1/2 lb. (250 gr.) Linguiça sausageor other smoked sausage
1/2 lb. (250 gr.)  Linguiça sausage, spiced, or pepperoni
1/2 lb. (250 gr.) Kielbasa sausage, or other garlic sausage
1 1/2 cups dried black beans
1 bunch cilantro
1 bunch green onions
5 bay leaves
1/2 cup cachaça
1 unpeeled orange, scrubbed and quartered
1 lb. (400 gr.) pork lard
1/2 lb. (250 gr.) thick sliced smoked bacon, cubed
4 cloves garlic, chopped
1 medium onion, chopped
———————————————————————–
The day before cooking the feijoada, place all the salted,meats in a large pan, and cover with cold water. Refrigerate. Change the water every three hours, for minimum 24 hours. Drain thoroughly.

In a very large kettle or bean pot, place the beans, the meats and sausages, the cilantro and green onions tied together, the bay leaves, the cachaça, and the orange. Cover with cold water, bring to a boil over medium heat. Continue to cook over low heat. As each meat in turn becomes fully cooked and tender (test with a fork) remove from the kettle, let cool, cut into bit-size pieces, and reserve.

When the black beans are fully cooked and soft (about 1.5 – 2 hrs.), remove 1 cup of beans and cooking liquid, and blend until smooth in a blender. Return 1/2 cup of this mixture to the beans in the kettle to thicken the cooking liquid.

In a large frying pan heat the lard, and cook the bacon in it until browned and crispy. Remove the bacon cubes, and in the same lard, fry the garlic and onion until soft and transparent, but not browned. Remove from heat, then stir in the reserved 1/2 cup of the blended beans. Stir entire contents of frying pan plus the reserved meats and bacon, into the beans in the kettle. Let cook over low heat for 20 minutes for flavors to blend.

Serve accompanied by Mineiro-style kale, thick slices of peeled oranges, white rice, farofa (recipe to follow), and caipirinhas to drink.

 

How to make Brigadeiros – Brazil’s favorite party treat

If you are visiting Brazil, you must try the most famous brazilian dessert: BRIGADEIRO!

Brigadeiro is a soft chocolate sweet made of cocoa(or chocolate powder), condensed milk and butter. In every brazilian birthday party, no matter in which part of Brazil you are, you will find brigadeiros 🙂 People loves to eat it in the pan, meanwhile they’re watching movies. You can also easily find it in any bakery in Brazil, also in some restaurants(served as desserts) and now there are even some stores specialized in brigadeiros.

This famous dessert was created in 1940 by the wife of Brigadeiro(in english: brigadier) Eduardo Gomes, who was a candidate to be president in that year. During the fundraising events Eduardo Gomes’ wife cooked candies to serve the guests. They loved the chocolate sweet and started asking: Have you tried the Brigadeiro‘s candy? Where is the Brigadier’s candy? And that is why the dessert is called “Brigadeiro” 🙂

brigapresentacao

Do you want to try it too? So let’s learn how to make it. 😉 It’s not difficult even you don’t have many talents in the kitchen.

Ingredients you will need:

  • 1 can of condensed milk(in Brazil the best one to make brigadeiros is Leite Moça).
  • 3 tablespoons of cocoa powder(you can also use chocolate powder, but then you need to put 6 table spoons)
  • 4 tablespoons of butter
  • chocolate sprinkles(optional)

Instructions:

briga1

  • Use a non-sticky pan and a wooden spoon, it will help you to mix better the ingredients. Set the stove top to medium-low.
  • Put 2 tablespoon of butter to melt in the pan
  • When the butter is melted, add the whole can of condensed milk.
  • Now add the cocoa or chocolate powder. BUT if you use cocoa, you should get a glass with a bit of water first, to dissolve it before to put in the pan, because cocoa does not dissolve very well with condensed milk. If you use chocolate powder, it’s not necessary do it.
  • Stir with the wooden spoon for at least 20 minutes and it can take as long as 40 minutes. You should stir in circular movements and make sure you get the Brigadeiro from the sides so it does not stick there and burn.
  • You know it is ready when you divide it in half with the spoon and it stays parted for a few secondst or when you scoop some brigadeiro with the wooden spoon, turn the spoon upside down, and it holds there for an instant before falling back into the pan.

briga2

If you want to make the balls as the brazilians do, you should put it in the fridge for about 30min. because you need it firm and not so hot to make the balls. After that, put some butter in your hands and make the balls. Roll them on the chocolate sprinkles and IT’S READY!! BOM APETITE!

brigadeiromordido