Chef Doug stopped by to help us create some amazing Brazillian dishes. My job was the Kibe. If i don't mind saying... it was unreal!!! Definetly worth making for a special Brazillian evening for your family... Recipes below
Kibe - Brazilian Fried Meat Balls
Ingredients:
· 1 cup bulgur wheat
· 1 1/2 cups beef broth or water
· 2 pounds ground beef
· 2 tablespoons olive oil
· 1 large onion, finely chopped
· 2 cloves of garlic, minced
· 1/2 teaspoon cinnamon
· 1/4 teaspoon nutmeg
· 1/3 cup chopped parsley
· 1/2 cup packed mint leaves
· Salt and pepper to taste
· Vegetable oil for frying
· Tahini sauce for dipping
Preparation:
1. Place bulgur wheat in a heat proof bowl. Bring the beef broth to a boil, remove from heat, and pour over the bulgur wheat. Let wheat rest for 1/2 hour.
2. Make the filling: Place 2 tablespoons olive oil in a skillet, and sauté half of the chopped onions, the minced garlic, and the cinnamon and nutmeg. When onions are fragrant and soft, add 1/3 of the ground beef. Cook, stirring until the ground beef is well browned. Stir in the parsley and cook 1-2 minutes more. Season with salt and pepper to taste. Set aside.
3. Drain the bulgur wheat
4. Place the bulgur wheat in the bowl of a food processor with the remaining (uncooked) ground beef, remaining raw onions, and mint leaves. Add 3/4 teaspoon salt and sprinkle generously with pepper.
in a colander, pressing down on the wheat with the flat side of a spoon to press out all of the excess liquid.
5. Process ground beef mixture until mixture is very smooth, like a dough. If you have time to chill both the uncooked beef mixture and cooked filling for several hours, it will be easier to shape the kibes.
6. Take golf ball size balls of the uncooked beef mixture and press them flat into the palm of your hand. Place 1 tablespoon of the cook
ed beef mixture in the middle, then close the "dough" around the filling and seal well. Shape balls into an elongated football-like oval, with pointed ends. Place on a baking sheet until ready to fry.
7. Heat several inches of oil in a deep pot to 350 degrees. Gently lower kibes into the oil, working in batches, and cook until dark brown and crispy. Drain kibes on paper towels.
8. Serve warm, with tahini dipping sauce and lime wedges.
Ingredients:
· 1/2 cup tahini
· 3 gloves garlic, crushed
· 1/2 teaspoon kosher salt
· 2 tablespoons olive oil
· 1/4 cup lemon juice
· 1 teaspoon parsley, finely chopped
Preparation:
In a food processor, combine garlic and tahini. Add kosher salt.
Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.
Mix in parsely
Serve immediately or refrigerate.
Brazilian Fish Stew - Moqueca de Peixe
Ingredients:
· 1 1/2 pounds grouper, snapper, mahi mahi, salmon, or monkfish
· Juice of 2 limes
· 1 teaspoon salt
· 1 teaspoon freshly ground pepper
· 2 teaspoons minced garlic
· 2 tablespoons olive oil
· 1 red pepper, sliced thinly
· 1 green pepper, sliced thinly
· 1 large onion, sliced thinly
· 2 tomatoes, sliced thinly
· 4-5 green onions, white and green parts, finely chopped
· 1 bunch of cilantro, washed and roughly chopped
· 2 teaspoons paprika
· 1/2 - 1 teaspoon chile pepper (or to taste)
· 2 1/2 cups coconut milk
· 3 tablespoons palm oil
Preparation:
1. Cut the fish into bite size pieces and place in a ziplock bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate fish for 1 to 4 hours in the refrigerator.
2. Drizzle 2 tablespoons olive oil in a large pan. Layer 1/2 of the peppers, tomatoes, and onions over the bottom of the pan.
3. Cover the vegetables with the fish and the marinade.
4. Layer the rest of the peppers, onions and tomatoes on top. Sprinkle with the chopped green onions and half of the chopped cilantro.
5. Whisk the paprika and chile pepper into the coconut milk, and pour mixture over the vegetables and fish.
6. Drizzle the vegetables with the palm oil.
7. Bring mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender.
8. Sprinkle the rest of the chopped cilantro over the hot stew. Serve with rice, toasted manioc meal and fried plantians.
Brazilian Coconut Flan - Quindin
Ingredients:
· 8 tablespoons butter, plus 2 tablespoons melted butter for greasing the pans
· 1 1/3 cup sugar, plus more for dusting the pans
· 1/2 teaspoon salt
· 14 egg yolks plus 1 whole egg
· 1 teaspoon coconut flavoring
· 1/2 teaspoon vanilla
· 1 2/3 cups fresh or frozen finely grated coconut, unsweetened
Preparation:
1. With a pastry brush, paint melted butter inside all of the molds of 2 mini-muffin pans.
2. Sprinkle sugar liberally over all of the molds, then turn the pans over and tap out the excess.
3. Preheat the oven to 350 degrees, and heat a pot of water on the stove.
4. Cream the butter with the sugar and the salt until fluffy.
5. Make sure the egg yolks and egg are at room temperature (you can warm them very briefly in the microwave if necessary). Add the eggs one at a time, blending well after each. The batter should be smooth. Stir in the coconut flavoring and the vanilla.
6. Fold in the fresh coconut. (If coconut is not finely grated, process it in a food processor or blender first).
7. Place each cupcake pan inside of a large pan with sides, like a roasting pan. Fill each minicupcake mold almost full with batter.
8. Pour the hot water into the larger pan to a depth of about 3/4 of an inch, so that the muffin pan is sitting in a water bath, being careful not to let water splash into the batter. It sometimes helps to put the pans in the oven first, and then pour the water into the bottom pan, so that the water doesn't slosh around as you are moving the pans to the oven.
9. Bake custards for about 15 minutes, or until they are firm to the touch and light golden brown.
10. Let cool for 15 minutes on a rack. To remove custards, run a knife around the edge to loosen them from the pan and then gently flip them or lift them out. If they will not come out easily, chill them first.
11. Serve chilled.
Note: This recipe can be made in one standard muffin tin, to make 12 st
