Pão de Queijo (Brazilian Cheese Buns)

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This recipe should have been here a few years ago. Seriously. 

Because since we tried them the first time (at Fogo de Chao in LV) a few years back, these cheesy rolls have been our choice of bread to accompany many of our dinners at home.

They're crunchy on the outside but slightly chewy in the center, and relatively easy to make.

The only tricky part for most people is finding the right kind of flour for this. 

If you live in the area where there's a sizable Brazilian population, you should be able to find sour tapioca flour (povilho azedo) in a Brazilian/Latin America market (I got mine from Bossa Nova Brazil in El Cerrito, by the way).

If that's not an option, you should be able to purchase one online from Amazon.com.

Regular tapioca flour can also be used for a substitute. Although in my opinion, it's not the same since it lacks that slightly sour and fermented flavor. So don't change if you don't have to.

And did I mention that in addition to being delicious, they are also gluten-free?

Ingredients:

• 500 grams sour tapioca flour (povilho azedo)
• 10 grams salt
• 3/4 cup vegetable oil
• 150 grams grated firm cheese (parmesan works well for this)
• 3 large eggs
• 3/4 cup milk

Directions:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine flour, oil and salt, mix thoroughly. Add cheese, eggs and milk into the mixture, and blend until well combined.
• Line a cookie sheet with non-stick liner or parchment paper. Using a cookie scoop or spoon, scoop a round portion of the dough and roll into a ball (about 1.5 inches in diameter) using the palm of your hands. Place the balls on the lined cookie sheet with an inch space in between them.
• Bake in the oven for about 5 minutes. Reduce the oven temperature to 350 degrees F, continue baking until the balls turn slightly golden and crispy on the outside, about 15-20 more minutes. Serve warm.

Feijoada Completa

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Feijoada is not your everyday kinda meal. 

I mean, there is a reason why Brazilians say that they eat Feijoada on Saturday, so they can have a day to digest and rest.

This thing, while unbelievably delish, sits like a brick in your stomach.

And don't even think about calories, because the moment that first spoonful made it into your mouth, you can kiss your dreams about wearing cute bikini next summer goodbye.

But behold.

That's why we need to eat it with Couve, guys. Yep, that garlicky stir-fried shredded collard green is the antidote to Feijoada fattening attributes. And those orange slices should bring the calories down to 200 per-serving.

At least, that's what I'm telling myself and I chose to believe it wholeheartedly...

Serve Feijoada with sautéed collard greens, toasted Manioc meal, steamed rice, orange slices and hot sauce, if desired.

Feijoada:

Ingredients:

• 1 pound dried black beans
• 1/2 pound carne seca (Brazilian salted beef), cubed
• 1/2 pound ham hocks
• 1/2 pound beef, cubed
• 1/2 pound pork, cubed
• 1 pound Linguiça or Calabresa or Chorizo, sliced
• 4 strips smoked bacon, sliced
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and pepper

Directions:

• Soak the beans overnight. In the morning, boil the beans for about 4 hours over low heat, until tender. Set aside to cool down. Take about 1/3 of the cooked beans and mash using food processor. 
• Boil carne seca, ham hocks, beef, pork, and sausages in a large dutch pan. Reduce the heat and cook the meat until tender but not shredded. Drain the water and excess fat. Set aside.
• Using the same dutch pan, heat the oil, sauté onion, garlic and bacon until well cooked. Add mashed beans, the remaining black beans and cooked meats into the pot. Add bay leaves, season with salt and pepper. Reduce the heat, continue cooking for another 20-30 minutes.

Sautéed Collard Greens (Couve Refogada)

Ingredients:

• 2 tablespoons oil
• 3 garlic cloves, minced
• 2 bunches of collard greens, thinly sliced, or shredded
• Salt to taste

Directions:

Heat the oil in a frying pan, add garlic and sauté until cooked. Add collard greens, season with salt. Cook until greens are tender, about 3 minutes.

Toasted Manioc Flour (Farofa)

Ingredients:

• 1 onion, chopped
• 2 cups manioc flour
• 1 stick butter (1/2 cup)
• Salt and pepper

Directions:

Melt butter in a medium pan. Add onion and cook until soft. Stir in manioc flour, cook for about 3-5 minutes until well toasted. Season with salt and pepper.

Coxinha (Brazilian Chicken Filled Pastry)

Ingredients:

• 3 boneless chicken breasts
• 1/2 chopped onion
• 2 minced garlic cloves
• 6 tablespoons butter
• 2 cubes beef bouillon
• 3 cups water
• salt and pepper
• 2 stalks green onion, chopped
• 3 cups all-purpose flour
• 8 ounces cream cheese
• 2 eggs
• bread crumbs for coating
• cooking oil for frying

Directions:

• Cut chicken breasts into 2 inch cubes. Combine chicken, onion, garlic, beef bouillon, salt, pepper, butter and water in a large saucepan. Cook over medium heat for about 30 minutes or until done. Remove chicken breasts.
• When the chicken breasts are cool enough, shred using hands or coarsely chop. Add chopped green onions and mix well.
• Bring the remaining broth to boil. Add flour to the boiling broth and stir vigorously with a wooden spoon for about 1 minute until it becomes dough. Remove dough from pan, knead until smooth.
• Flatten dough with rolling pin to about 1/4-inch thick and cut medium size circles with a biscuit cutter. Place dough in your palm, add a small cube of cream cheese and a teaspoon of the chicken filling. Make sure you can close the dough with the filling inside. Repeat the process until all the dough is used.
• Fold and close the dough in a shape of a drum stick. Baste the filled dough with egg wash and roll them over the bread crumbs. Deep fry the pastries at 350 F for about 8 minutes or until golden brown. 

Feijoada (Brazilian Black Bean Stew)

Ingredients

1 (12 ounce) package dry black beans, soaked overnight

• 1 1/2 cups chopped onion, divided
• 1/2 cup green onions, chopped
• 1 clove garlic, chopped
• 2 smoked ham hocks
• 8 ounces diced ham
• 1/4 pound thickly sliced bacon, diced
• 1/2 pound smoked Portuguese Chorizo, sliced into 1/2-inch thick

1 tablespoon olive oil

• 2 bay leaves, crushed
• 1/8 teaspoon ground coriander
• salt and pepper to taste
• 1/2 cup chopped fresh cilantro (optional)
• 1/4 cup chopped fresh parsley (optional)
• 
  
• Directions

1. Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
2. While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
3. Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
4. Drain the bacon and ham mixture, and add to the beans. Add sliced Chorizo. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.