Maine Meal ~
Bread - Cornbread
Ingredients:
-1 cup yellow corn meal
-1 cup all-purpose flour
-1/4 cup sugar
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-1 1/2 teaspoon coarse salt
-1/4 cup unsalted butter melted, plus more for pan
-1 cup buttermilk
-2 eggs
Directions: _
-1 cup yellow corn meal
-1 cup all-purpose flour
-1/4 cup sugar
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-1 1/2 teaspoon coarse salt
-1/4 cup unsalted butter melted, plus more for pan
-1 cup buttermilk
-2 eggs
Directions: _
- Heat oven to 400 degrees. Grease a 9-inch square baking pan. In a mixing bowl combine corn meal, flour, sugar, baking powder, baking soda and salt in a bowl; set aside. In a separate bowl whisk together butter, buttermilk and eggs (mixture may curdle, this is okay). Add the wet ingredients to the dry and mix until just combined, do not over mix. Transfer to prepared pan and smooth top.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a rack for 15 minutes before serving.
Beverage - Brazilian Fruit Punch
Ingredients:
-2 cups of different fruit juices (or fruit punch)
-½ cup of sweetened condensed milk
-1 can ginger ale
-½ cup ice cubes
Directions: Combine all ingredients in a blender. Mix well and serve.
Hint: place the ice cubes after the liquid ingredients (with the blender running).
http://www.cookbrasil.com/alcoholfreebatida.htm
-2 cups of different fruit juices (or fruit punch)
-½ cup of sweetened condensed milk
-1 can ginger ale
-½ cup ice cubes
Directions: Combine all ingredients in a blender. Mix well and serve.
Hint: place the ice cubes after the liquid ingredients (with the blender running).
http://www.cookbrasil.com/alcoholfreebatida.htm
Appetizer - Brazilian Winter Squash Soup
Ingredients:
-3 tablespoons butter
-1 onion. chopped
-1 tomato, peeled, seeded, chopped
-2 cloves garlic, minced
-1 red chile, seeded, chopped
-2 pounds winter squash peeled, cut into 1/2" cubes such as butternut or acorn
-4 cups vegetable stock
-salt, to taste
-freshly ground black pepper, to taste
-1/4 teaspoon sugar
-finely minced fresh parsley for garnish
Directions: Saute onions, tomato, garlic, and hot peppers in the butter in a large saucepan over medium heat until the onion is softened and the mixture is thick, about 15 minutes.
Stir in the squash and the stock and bring to a boil. Reduce heat, stir in salt and sugar, then simmer, covered, for 20 minutes, or until the squash has disintegrated and thickened the soup.
This may take a little mashing, but better to mash than overcook. You want a nicely chunky texture.
When ready to serve, ladle into bowls and sprinkle a line of finely minced parsley across the top of each bowl surface.
http://www.cdkitchen.com/recipes/recs/367/Brazilian-Winter-Squash-Soup-126512.shtml
http://macrochef.files.wordpress.com/2010/10/p1010920.jpg
-3 tablespoons butter
-1 onion. chopped
-1 tomato, peeled, seeded, chopped
-2 cloves garlic, minced
-1 red chile, seeded, chopped
-2 pounds winter squash peeled, cut into 1/2" cubes such as butternut or acorn
-4 cups vegetable stock
-salt, to taste
-freshly ground black pepper, to taste
-1/4 teaspoon sugar
-finely minced fresh parsley for garnish
Directions: Saute onions, tomato, garlic, and hot peppers in the butter in a large saucepan over medium heat until the onion is softened and the mixture is thick, about 15 minutes.
Stir in the squash and the stock and bring to a boil. Reduce heat, stir in salt and sugar, then simmer, covered, for 20 minutes, or until the squash has disintegrated and thickened the soup.
This may take a little mashing, but better to mash than overcook. You want a nicely chunky texture.
When ready to serve, ladle into bowls and sprinkle a line of finely minced parsley across the top of each bowl surface.
http://www.cdkitchen.com/recipes/recs/367/Brazilian-Winter-Squash-Soup-126512.shtml
http://macrochef.files.wordpress.com/2010/10/p1010920.jpg
Side 1 - Chimichurri Roasted Potatoes
Ingredients:
-5 pounds medium size white potatoes
-1 cup chimichurri sauce
Directions:Preheat oven to 400 degrees. Line a 12 x 18 inch baking pan with foil.
Scrub potatoes clean. Cut each potato in half, and cut each half into four quarters.
Toss the potatoes with the chimichurri sauce, and spread them out in a single layer in the pan.
Bake for 25 minutes, then check for doneness. A fork should be able to easily pierce the biggest pieces of potato.
When the potatoes are golden brown and slightly crispy on the outside, and soft on the inside, remove
Chimichurri Sauce -
-2 cups fresh parsley and/or cilantro, firmly packed
-1/4 cup fresh oregano leaves (optional)
-3-6 cloves of garlic
-2 tablespoons chopped onion
-1/2 cup olive oil
-2 tablespoons red wine vinegar (optional)
-1 tablespoon lime juice (optional)
-Kosher salt and red pepper flakes to taste
Directions:
http://southamericanfood.about.com/od/beansgrainspotatoes/r/chimpotatoes.htm
http://southamericanfood.about.com/od/saladssidedishes/r/chimichurri.htm
-5 pounds medium size white potatoes
-1 cup chimichurri sauce
Directions:Preheat oven to 400 degrees. Line a 12 x 18 inch baking pan with foil.
Scrub potatoes clean. Cut each potato in half, and cut each half into four quarters.
Toss the potatoes with the chimichurri sauce, and spread them out in a single layer in the pan.
Bake for 25 minutes, then check for doneness. A fork should be able to easily pierce the biggest pieces of potato.
When the potatoes are golden brown and slightly crispy on the outside, and soft on the inside, remove
Chimichurri Sauce -
-2 cups fresh parsley and/or cilantro, firmly packed
-1/4 cup fresh oregano leaves (optional)
-3-6 cloves of garlic
-2 tablespoons chopped onion
-1/2 cup olive oil
-2 tablespoons red wine vinegar (optional)
-1 tablespoon lime juice (optional)
-Kosher salt and red pepper flakes to taste
Directions:
- Pulse the garlic and onion in the food processor until finely chopped.
- Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
- Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
- Season with salt and red pepper flakes to taste.
- Store in the refrigerator until ready to serve.
http://southamericanfood.about.com/od/beansgrainspotatoes/r/chimpotatoes.htm
http://southamericanfood.about.com/od/saladssidedishes/r/chimichurri.htm
Side 2 - Spicy Mango Salad
Ingredients:
-4 medium-sized mangoes, peeled and cubed
-1/4 cup (60 ml) fresh-squeezed lime juice
-2 Tbsp extra-virgin olive oil
-1 Tbsp (or to taste) flaked, dried chili peppers***
-2 Tbsp finely chopped cilantro
-2 Tbsp finely minced red onion
-salt and black pepper to taste
Directions: Place the mango cubes in a large bowl. In a small mixing bowl, whisk the lime juice and olive oil together. Stir in the chili flakes, the cilantro and the onion. Whisk again briefly, then pour the dressing over the mango cubes. Mix well, making sure that all the mango cubes are coated with dressing. Season to taste with salt and pepper.
Place in the refrigerator for about 30 minutes to chill the salad and to allow the flavors to blend. Serve chilled.
http://www.flavorsofbrazil.blogspot.ca/2011/11/recipe-spicy-mango-salad-salada.html
http://cdn.sailusfood.com/wp-content/uploads/mango_salad.JPG
-4 medium-sized mangoes, peeled and cubed
-1/4 cup (60 ml) fresh-squeezed lime juice
-2 Tbsp extra-virgin olive oil
-1 Tbsp (or to taste) flaked, dried chili peppers***
-2 Tbsp finely chopped cilantro
-2 Tbsp finely minced red onion
-salt and black pepper to taste
Directions: Place the mango cubes in a large bowl. In a small mixing bowl, whisk the lime juice and olive oil together. Stir in the chili flakes, the cilantro and the onion. Whisk again briefly, then pour the dressing over the mango cubes. Mix well, making sure that all the mango cubes are coated with dressing. Season to taste with salt and pepper.
Place in the refrigerator for about 30 minutes to chill the salad and to allow the flavors to blend. Serve chilled.
http://www.flavorsofbrazil.blogspot.ca/2011/11/recipe-spicy-mango-salad-salada.html
http://cdn.sailusfood.com/wp-content/uploads/mango_salad.JPG
Main - Salmon Fillets
Ingredients:
-4 salmon fillets
-Grated zest and juice of 1/2 orange
-Grated zest and juice of 1 lemon
-2 tablespoons brown sugar
-1 tablespoon chilli powder
-2 garlic cloves, crushed
-2 tablespoons melted butter
-Salt and pepper
Directions:
Place the salmon in a shallow dish.
In a small bowl, combine the juices salt and pepper. Pour over the salmon, turn to coat well, cover with cling film and set aside for 20 minutes, turning the fillets once.
Preheat the oven to 400°F and line a shallow baking tin with greased aluminum foil.
In another small bowl or dish, mix together the orange and lemon zest, brown sugar, chili powder and crushed garlic.
Rub the marinated salmon with the sugar mixture, place in the lined tin and drizzle with the melted butter. Bake for 10-15 minutes or until the fish is cooked through. Serve immediately.
http://www.all-fish-seafood-recipes.com/index.cfm/recipe/Brazilian_Baked_Salmon_Fillets
-4 salmon fillets
-Grated zest and juice of 1/2 orange
-Grated zest and juice of 1 lemon
-2 tablespoons brown sugar
-1 tablespoon chilli powder
-2 garlic cloves, crushed
-2 tablespoons melted butter
-Salt and pepper
Directions:
Place the salmon in a shallow dish.
In a small bowl, combine the juices salt and pepper. Pour over the salmon, turn to coat well, cover with cling film and set aside for 20 minutes, turning the fillets once.
Preheat the oven to 400°F and line a shallow baking tin with greased aluminum foil.
In another small bowl or dish, mix together the orange and lemon zest, brown sugar, chili powder and crushed garlic.
Rub the marinated salmon with the sugar mixture, place in the lined tin and drizzle with the melted butter. Bake for 10-15 minutes or until the fish is cooked through. Serve immediately.
http://www.all-fish-seafood-recipes.com/index.cfm/recipe/Brazilian_Baked_Salmon_Fillets
Dessert - Chocolate Truffles
Ingredients:
-8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
-1/2 cup of heavy whipping cream
-1 teaspoon of vanilla extract
Optional base flavorings:
-Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
-Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
-Amaretto (1-2 tablespoons)
-Almond extract (1 teaspoon)
Truffle coatings
-Cocoa powder
-Finely chopped walnuts
-Finely chopped almonds
Directions: In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).
If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.
3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight. 4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
http://www.three4kitchen.com/wp-content/uploads/2013/03/brigadeiros-truffles.jpg
-8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
-1/2 cup of heavy whipping cream
-1 teaspoon of vanilla extract
Optional base flavorings:
-Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
-Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
-Amaretto (1-2 tablespoons)
-Almond extract (1 teaspoon)
Truffle coatings
-Cocoa powder
-Finely chopped walnuts
-Finely chopped almonds
Directions: In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).
If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.
3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight. 4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
http://www.three4kitchen.com/wp-content/uploads/2013/03/brigadeiros-truffles.jpg