Hope these ideas help! :-)

Caipirinha

1 Lime -- quartered
1 tablespoon Sugar
Ice cubes
2 1/2 ounces Cachaca (Brazilian tequilla)

Place the lime and sugar in the bottom of a 4 ounce glass. Using the handle of a wooden spoon, crush and mash the limes. Fill the glass with the ice cubes. Pour the liqueur over the ice and stir well.
This recipe yields 1 drink.

Recipe Source:
EMERIL LIVE with Emeril Lagasse

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Chayote Salad With Lemony Hot sauce

4 Preserved malagueta peppers -- minced, or to taste
1 teaspoon Salt
1/2 small Onion -- finely chopped
1 small Garlic clove -- minced
Juice of 3 lemons
2 tablespoons Olive oil
4 medium Chayote or yellow summer squash -- peeled, seeded,
-- and sliced
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground black pepper

In a mortar and pestle, blender, or food processor, combine the peppers and the salt and process until the mixture is a thick paste. Gradually add the onion and garlic, and process, scraping down the sides of the container as necessary, until they are incorporated into the paste. Add the lemon juice and process again. Transfer the sauce to a glass bowl, cover with plastic wrap, and allow to stand for 30 minutes so that the flavors can marry.
In a large heavy skillet, heat the olive oil over medium heat. Add the chayote and saute, stirring occasionally, for about 10 minutes, or until fork tender. Add the salt and pepper, remove from the heat, and cool to room temperature. Chill in the refrigerator for 2 hours. Arrange the slices on a platter and drizzle with the sauce.
This recipe yields 6 servings.

Comments: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. Extremely hot peppers are pickled in a 2:1 oil to grain alcohol ratio and allowed to rest for 1 month before using. They are available in some Latin American markets.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
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Feijoada (Brazilian Black Beans)

Recipe By Emeril Lagasse

2 tablespoons Olive oil
2 cups Chopped onions
2 tablespoons Chopped garlic
2 Bay leaves
Salt -- to taste
Freshly-ground black pepper -- to taste
1 pound Chorico sausage -- sliced 1/4" thick
1 pound Carne seca or other salted cured beef -- soaked overnight,
and cubed
1 pound Baby back spareribs -- cut individual ribs
1 pound Black beans
10 cups Water
4 cups Sauteed collared or kale greens
4 cups Cooked white rice
Brazilian hot sauce -- to taste
1 Orange -- halved, and
cut into thin slices
Farofa -- see * Note

* Note: Farofa See the "Farofa" recipe which follows...

In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.
To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and Farofa.
This recipe yields 8 servings.

Farofa

3 tablespoons Butter
2 1/2 cups Manioc flour
Salt

In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat.
This recipe yields 2 1/2 cups.
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Potatoes Rolled With Shrimp Filling === SHRIMP FILLING ===
5 tablespoons Butter
1 Onion -- minced
1 Pimiento or red bell pepper -- minced
3/4 pound Fresh shrimp -- peeled, cleaned,
-- and chopped
2 tablespoons Minced parsley
3 tablespoons Flour
1 cup Milk
Salt -- to taste
Freshly-ground black pepper -- to taste
=== POTATO ROLL ===
5 Baking potatoes -- peeled, quartered
2 tablespoons Butter -- at room temperature
1 cup Milk
4 tablespoons Freshly-grated Parmesan cheese
1/2 teaspoon Minced parsley
1 teaspoon Baking powder
2 tablespoons Flour
3 Eggs -- separated
Salt -- to taste
Freshly-ground black pepper -- to taste
=== GARNISH ===
Cilantro sprigs

To make the filling, melt 2 tablespoons of the butter and saute the onion and pimiento until they are soft. Add the shrimp and continue to cook just until the shrimp turns pink. Stir in the minced parsley and set aside.
In a saucepan melt the remaining 3 tablespoons butter and stir in the flour. Using a wire whisk, gradually stir in the milk. Cook over low heat until the sauce is thickened. Stir in the shrimp mixture and correct the seasoning. Cool to room temperature before filling the potato roll.
To prepare the potato roll, boil the potatoes until they are very tender. Drain and mash them. Mix in the butter, 3/4 cup of the milk, the cheese, parsley, baking powder, and flour. Lightly beat the egg yolks with the remaining 1/4 cup milk and add to the potato mixture. Add salt and pepper to taste. Beat the egg whites until they hold soft peaks and fold them into the potatoes. (This is a dish typical of Brazil which can be made ahead and baked just before serving.)
Line a jelly-roll pan with foil and butter the foil well. Starting in the center, spread the potato mixture on the foil with a rubber spatula. It may not completely fill the pan. Bake at 400 degrees for about 25 minutes or until the top is lightly browned. Remove from the oven and carefully invert onto a damp tea towel. Cool for 5 minutes and then carefully peel off the foil.
To assemble the rocambole, carefully spread the cooked potato with shrimp filling, and, using the towel as a helper, roll up, jelly-roll style. Serve warm, cut in 1 1/2-inch thick slices garnished with cilantro sprigs.
This recipe yields 6 to 8 servings.

Recipe Source:
COOKING RIGHT with John Ash

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Brazilian Banana And White Chocolate Ice Cream Torte ***CRUST***
3 cups walnuts -- (about 12 ounces)
1 cup whole almonds
1/3 cup firmly packed dark brown sugar
1/4 cup unsalted butter -- melted, cooled (1/2
-- stick)
***ICE CREAM***
3 cups whipping cream
1 cup half and half
3/4 cup sugar
4 large egg yolks
8 ounces imported white chocolate -- (such as Lindt),
-- chopped
1 1/2 pounds very ripe bananas
3 tablespoons fresh lemon juice
***SAUCE***
3/4 cup whipping cream
1/4 cup light corn syrup
8 ounces bittersweet -- (not unsweetened) or
-- semisweet
-- chocolate,chopped
3 large ripe bananas -- peeled, cut on
-- diagonal into
-- 1/4-inch-wide
-- slices
15 small strawberries with stems

For crust:

Preheat oven to 350F. Finely chop all nuts with sugar in processor. Add
butter and blend until well combined. Press mixture firmly onto sides,
then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on
rack.

For Ice Cream:

Bring 1 cup cream, half and half and sugar to simmer in heavy medium
saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in
hot cream mixture. Return mixture to saucepan and stir over medium-low
heat until custard thickens and leaves path on back of spoon when finger
is drawn across, about 5 minutes; do not boil. Strain into bowl. Add
white chocolate; whisk until melted. Mix in remaining 2 cups cream.
Chill until cold.

Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in
processor. Mix puree into custard. Transfer custard to ice cream maker
and process according to manufacturer's instructions. Spoon ice cream
into prepared crust; smooth top. Cover and freeze overnight. (Can be
made 1 week ahead; keep frozen.)

For sauce:

Bring cream and syrup to simmer in medium saucepan. Reduce heat to low.
Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day
ahead. Cover and chill. Rewarm over low heat before using; do not boil.)

Remove pan sides from torte. Arrange bananas and strawberries in rows
atop ice cream. Serve with sauce.

Serves 12.

Bon Appetit December 1991