Featured Cookbook

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1. Shrimp Soup (Caldo de Camaroes)

2. Afro-Brazilian Okra Salad (Salada de Quiabo)

3. Grilled Steaks (Bisteca na Chapa)

4. Rum Cocktail (Caipirinha)

Book Description

BRAZIL: A Culinary Journey truly is a journey into the beautifully diverse cuisine of Brazil. Indigenous Brazilians incorporated native ingredients into their meals, including corn, cassava, and fish. The Portuguese settlers, brought techniques and ingredients native to them, introducing Portuguese staples such as sausages, olive oil, and wine. European immigration yielded pasta and German pastries. Culinary traditions were further fused when African slaves were brought to Brazil in the twentieth century, bringing with them ingredients such as palm oil and okra. More than a cookbook, BRAZIL: A Culinary Journey explains how Amerindian, European, and African influences have come together to form what is now known as modern Brazilian cookery.

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Brazil: A Culinary Journey

Authors: Cherie Hamilton

Date: June 2005

ISBN: 0781810809

Publisher: Hippocrene Books

Hardcover

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In the world at large when we encounter the word "gaucho," we usually think of the cowboy of the pampas of Argentina. Gaucho also applies to the cattle-raising people of southern Brazil, especially the inhabitants of rural Rio Grande do Sul. Like their Argentine counterparts, the gauchos of southern Brazil are known for their barbecue. Grilled steak is a favorite of gaucho cuisine that has spread throughout Brazil and beyond, and is known as churrasco, which translates as "meat grilled on a spit." This process was introduced by the Spaniards who were the first Europeans to arrive in the southern part of South America. This recipe is for beef steaks or slabs of pork that are first marinated and then cooked on a grill over hot coals.

Makes 6 to 8 servings

• 4 pounds beef steaks and/or pork ribs

• 1 large onion, chopped

• 4 garlic cloves, smashed

• 1 tablespoon white vinegar

• 1 to 2 teaspoons salt

• 1 tablespoon black pepper

• 2 tablespoons butter or lard, melted

1. Combine the meat with the onion, garlic, vinegar, salt, black pepper, and butter. Let marinate in the refrigerator for 2 hours.

2. Heat a charcoal grill until the coals are white.

3. Place the meat on the grill and brown on both sides or until desired doneness.

4. Serve with grilled or fried potatoes and a salad.

More From This Book:

1. Shrimp Soup (Caldo de Camaroes)

2. Afro-Brazilian Okra Salad (Salada de Quiabo)

3. Grilled Steaks (Bisteca na Chapa)

4. Rum Cocktail (Caipirinha)

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