Breakfast

This is the type of breakfast that my mom usually makes. She prepares her own bread, jelly and cheese. The ingredients she uses are very fresh from her garden and the fresh milk is from the caws that my dad takes care of. She has never work in a restaurant but her flavor and seasoning are equal or better than those that the best chefs in the world have.

Deisi's Maccaroni

I want to share with you part of my joy writing this recipe, which was created by a very special person: my daughter DEISE. My pride is so big that I can explain this feeling. and I know that a father could understand me. For many people this could be a simple recipe, but for me, its meaning is priceless. With my eyes full joy and tears, I believe this is the first one of many recipes that I will post.
I can only tell you that I'm the happiest father in the world right now.

Ingredients:
• 16 oz of Macaroni (cook it and reserve it).
• 1 pound of Ground beef
• 1 chopped onion
• 2 cans of Corn
• Parsley
• 1 Beef bouillon

Instructions:
Cook the ground beef with a little it of oil
Add corn, parsley, onions, salt and tomatoes
Add water and let it boil

In a separate pan, dissolve ½ glass of water and 1 spoon of corn starch, add the previous ingredients and let it boil to thicken the sauce.

Mix the macaroni and the sauce and add cheese to taste.

Churrasco

Carrot Cake (Brazilian Style)

4 medium carrots
2 tbs of royal powder
1 cup olive oil
3 eggs
2 cups of sugar
3 cups of flour
Directions:
Preheat the oven to 375.
In a blender combine all ingredients.
Pour batter into a cake pan and bake for about 30 minutes, or until a toothpick comes out dry.

Topping:
2 tbs of margarine
2 tbs of chocolate Nesquik
8 tbs of water
2 tbs of milk
Combine all ingredients in a saucepan and cook over medium heat until it begin to boil, stirring constantly.
When the cake is done let it cool. Once it is cool to touch, pour the hot chocolate glaze over it and let it harden a bit.

Batida de Bombom (Chocolate)

1 can of condensed milk
14 oz of Brazilian Rum (Cachaca)
700 ml of Brazilian soda (Guarana)
4 chocolate truffles
Place all ingredients in the blender and serve it really cold.

Brazilian Quentao (Mulled Wine)

Ingredients:
1 liter of red wine
3 cups of water
1/2 Kg of sugar
3 egg yolks
3/4 cup cubed fresh ginger root
4 cinnamon sticks, broken in half
1/2 tablespoon whole cloves

Directions:
Combine all spices in a saucepan
Add water and heat to a boil; boil two minutes
Add the wine and boil for another two minutes.
Add the scramble egg yolks and let it cook for 10 minutes
Serve hot.

Papaya Pudding

Ingredients
1 chopped papaya
1 teaspoon of cloves
1 cup of corn flour
3 cups of sugar
4 large beaten eggs
I spoon of margarine

Preparation
Cook the papaya, sugar and cloves, stirring until well apart.
Pass it though the strainer, and then add the beaten eggs, cornstarch and margarine.
Mix everything until obtain an homogeneous texture. Caramelize the pan bake in moderate for 45 minutes.

Bread Pudding

Ingredients
6 Eggs
1 Cup of sugar
1 spoon of brown sugar
3 Slices of bread
1 Cup of milk

Preparation
Dissolve the bread in milk and beat well then, add the eggs and sugar.
Preheat the oven to 350 degrees F.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until it looks caramelized.

Fish on the Grill

Ingredients
Onions
Parsley
Green onions
Green pepper
Red pepper
Ground pepper
Salt
Margarine and mayonnaise
Potatos

Preparation
Open the fish in half (two parts) and add salt.
Chop the onion, red pepper, and mix them with ground pepper, margarine and mayonnaise.
Add couple drops of lime
Pass the paste on the fish.
Cover the grill with aluminum foil and place the slice potatoes in,
Lay the fish on the potatoes and let it grill for 1 hour.

Pecan Creme Dessert

Ingredients:
(6 servings)
1 can condense milk
5 egg yolks
2 cups pecan chips
20 tbls. of sugar
2 cups of milk
2 tbls. Nesquik chocolate flavor
5 egg whites
1 tea spoon of vanilla

Preparation:
In a pan, mix the condense milk, milk, egg yolks and nesquik.
In a large pan filled with hot water; place the smaller pan with the mixture (water bath or bane marie), continue mixing the dough until it thickens. Remove it from the fire and add the pecans.
In another bowl, beat the egg whites; add 10 tablespoons of sugar and vanila, continue mixing until form a meringue.
Boil the rest of the sugar into a golden mix. Place it over the meringue and continue whisking to blend everything.
Then, place this cream over the first mixture with pecans, sprinkle more pecans on top and refrigerate it for about 2 hours.

Meringue Tropical

Ingredients:
10 Strawberries
8 Regular Meringues
Chantilly cream
Mint leaves

Preparation:
Blend 5 strawberries, then, place them in a glass
Break the meringues in small pieces and place them in top of the strawberries
Cut the other 5 strawberries in small pieces and place them over the meringues
Laid a good amount of Chantilly and garnish the glass with mint leaves.
Refrigerate for 10 min. then serve it.

Lemon & Dill Shrimp

Ingredients
250 gr of pre-cook shrimp
2 tablespoons of olive oil
½ Green pepper chopped
½ Vidalia onion chopped
Parmesan cheese
Lemon and butter dill seasoning
Ground pepper and salt

Preparation Instructions:
Heat oil over medium in a large skillet. Add onion and cook until tender, 4 to 5 minutes. Add green pepper, salt, and pepper; cook additional 30 seconds.

Bring to a boil over high heat. Add shrimp, lower to a simmer, and cook 10 minutes, covered.

When ready to serve, place the amount desired in a plate, sprinkle parmesan cheese and add 3 tablespoons of lemon and butter dill seasoning.

Serve it alongside with plain warm rice.

The Kiwi & Banana Caipirinha

Ingredients
½ Banana
½ Kiwi
1 ½ tablespoon of Sugar
Ground pepper to the taste
2 Mint leaves
Vodka
Crushed Ice

Preparation Instructions:
Fill the shaker with banana, kiwi, ground pepper,sugar and mint. Use the pestle to "muddle" the ingredients previously mentioned.
Add crushed ice and then vodka.

Shake the mixture for 10 seconds, and then pour it into a cocktail glass.
Garnish the cocktail with fresh banana slices and mint leaves, serve it immediately.

Original Lime Caipirinha

Ingredients
1 1/2 lime, quartered
2 teaspoon white sugar
2 1/2 ounces cachaca (Brazilian Rum)
1 cup ice cubes

Preparation:
Cut the lime in half lengthwise and cut out the white pith in the middle and place in a cocktail shaker.
Add one to three tablespoons of sugar (depends on your personal taste)
Use the pestle to "muddle" the limes and sugar together, so you can crush the limes and mix them well with the sugar.
Add crushed ice.
Add cachaca
Shake it very well
Serve it in a cocktail glass and garnish it with a wedge or slice of lime.

Beef Mustard

2 pounds of beef
Garlic salt
Black pepper
1 onion
Green onions
2 tablespoons of mustard
4 tablespoons of ketchup
2 tablespoons of capers
4 tablespoons of oil
Marinate the beef with garlic salt and pepper.
In a pan place the beef and cook it for around 2 minutes; add onions, green onions and cook it for few minutes.
When the beef is cooked, add capers a cook it again for 3 minutes until the capers are tender; add mustard and ketchup and cook it for 3 more minutes.
Serve it with white rice (optional).

Sweet Bread

8 oz. parmesan cheese
1 egg
1 1/12 tablespoon of margarine
5 tablespoon of flour
6 tablespoon of sugar
½ cup of milk
½ teaspoon of baking powder
Optional: you can substitute 2 tablespoons of sugar for ½ of condensed milk
Mix all the ingredients and place them in a muffing baking sheet (12 units)
Preheat the oven to 300.and bake the bread for about 20 to 30 minutes, until lightly browned.

Chimarrão (Tradição Gaucha)

Chimarrão this word is big as its significance. To the gauchos and its followers, (Santa Catarina and Parana) this is a type of tea that we drink together with friends and family or even alone, and no matter where we go, we traditionalist gauchos take it everywhere.

I am an example of it. I left RIO GRANDE DO SUL in my very early years, but I carry the chimarrão as memories of where I was born and raised, and where I learned what being a true gaucho is, where I learn since I was small to cultivating this tradition. The chimarrão makes me feel at home, I mean in my RIO GRANDE DO SUL, because there anything can be missing but never a good mate (tea).

To make chimarrão, we use only the herb mate and hot water, this give us a lot of energy to start the day. These small customs and traditions make me feel more proud of the state where I was born, which for me it is my country, without disrespecting BRAZIL, but this is what I feel.

"I'm proud to be a gaucho above all"

Beans Soup with Pasta

Ingredients

·  150g of beans
·   salt
·   2 laurel leaves

·   200g of pasta

·   100g of beef smoke sausage
·    parsley
·    corn
·    onions  
·    1 carrot
·    sweet peas
·    parmesan cheese

Directions

·    cook the beans with salt and the laurel leaves
·    blend the beans
·    strain the blended beans and place the broth in a pan
·    boil the broth and add the pasta, sausage, carrot, corn, onions, peas, and parsley
·    serve it with cheese

This is a strong dish and will be excellent for winter days

Brunetto

 

Beef Ribs in the Oven

Ingredients
• Beef ribs in the oven
• A full piece of beef ribs
• Sea salt
• Aluminum foil

Directions
1. place the sea salt on top of the ribs
2. roll them in aluminum foil
3. preheat the oven to 350
4. place the meat in the oven for 45 minutes
5. remove the aluminum foil and to place it again in the oven for 2 hours or until it is cooked

Note.
Drain the water that is left in the form, so the fat does not stay in the ribs.

For a good lunch or supper; you can accompany the ribs with white rice, potato salad, tomatoes and onions

Brunetto

 

The Nature's Beauty

Flowers - slide show

Spending time in the place where I was born made me realize the beauty of nature. Every single flower, fruit, vegetable and tree has is own meaning in life. My daughter Nadine knows that, and she spent the majority of her time observing, the colors and textures of the flowers cultivated in my parent’s farm.