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Lets Do Lunch (around the world). |
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Atkingani ![]() Forum Senior Member ![]() Joined: 22 May 2011 Location: Brasil Status: Offline Points: 304 |
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Feijoada and other Brasilian dishes go even better when accompanied with caipirinha. The traditional one is made with lemon but you may use any fruits.
A recipe, in English. ![]() |
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Atkingani ![]() Forum Senior Member ![]() Joined: 22 May 2011 Location: Brasil Status: Offline Points: 304 |
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I finish today with the moqueca... yummy.
According to Wikipedia: Moqueca (IPA: [moˈkɛkɐ] or IPA: [muˈkɛkɐ] depending on the dialect, also spelled muqueca) is a Brazilian seafood stew based on fish, onions,garlic, tomatoes, and cilantro. It is cooked slowly, with no water added. Originally from the states of Espírito Santo in the Southeast of Brazil and Bahia; nowadays, this dish is found in two different variants: moqueca capixaba from Espírito Santo, and moqueca baiana from Bahia state in the Northeast region. Brazilians have been making moqueca for at least 300 years. We do the moqueca with any kind of fish and also shrimp, crab, lobster, etc. Here's a recipe using basically fish: http://www.myrecipes.com/recipe/brazilian-fish-stew-moqueca-de-peixe-10000000234954/ It'll look like this: ![]() My favorite uses lobster & shrimp (although it's the most expensive ![]() ![]() Edited by Atkingani - 01 Sep 2013 at 4:18pm |
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js ![]() Forum Admin Group ![]() ![]() Site admin Joined: 22 Dec 2010 Location: Memphis Status: Offline Points: 34714 |
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Yes, that drink looks delicious (everything else too). There was a bar in San Franciso that used to make caipirinhas for me, very strong tasting drink.
Memphis is not so cosmopolitan, but if I can locate some cachaca, I'll make my own. I would imagine some liqour store around here might have some cachaca, I'm going to start looking around over the next few days.
Edited by js - 01 Sep 2013 at 4:20pm |
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js ![]() Forum Admin Group ![]() ![]() Site admin Joined: 22 Dec 2010 Location: Memphis Status: Offline Points: 34714 |
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That fish stew looks good too. I've had somewhat similar dishes, possibly a Spanish recipe.
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Atkingani ![]() Forum Senior Member ![]() Joined: 22 May 2011 Location: Brasil Status: Offline Points: 304 |
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Probably the paella... very similar. But I think they use rice at the paella and tomato was added later.
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js ![]() Forum Admin Group ![]() ![]() Site admin Joined: 22 Dec 2010 Location: Memphis Status: Offline Points: 34714 |
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Paella sounds familiar. My brother-in-law from Ecuador makes the best ceviche. You can get ceviche in some Mexican restaurants around here, but its not near as good as what my brother-in-law makes.
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js ![]() Forum Admin Group ![]() ![]() Site admin Joined: 22 Dec 2010 Location: Memphis Status: Offline Points: 34714 |
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Is ceviche known in Brasil, or something similar?
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Atkingani ![]() Forum Senior Member ![]() Joined: 22 May 2011 Location: Brasil Status: Offline Points: 304 |
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Yes, but they normally use fishes from the Pacific and with different sauces. Fish is raw or marinated never cooked or stewed as long as I know. There are Peruvian-Ecuadorian restaurants here in Rio serving this dish too.
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js ![]() Forum Admin Group ![]() ![]() Site admin Joined: 22 Dec 2010 Location: Memphis Status: Offline Points: 34714 |
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Yes, ceviche should be uncooked, but the lime juice sort of "cooks" it.
Its an unusual dish for the US, but you can find it sometimes.
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Atkingani ![]() Forum Senior Member ![]() Joined: 22 May 2011 Location: Brasil Status: Offline Points: 304 |
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Barreado is one of my favorite Brasilian dishes although it's not easy to find it here in Rio de Janeiro.
The recipe here (English): http://flavorsofbrazil.blogspot.com.br/2012/05/recipe-barreado.html The look: ![]() |
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Atavachron ![]() JMA Collaborator ![]() ![]() Jazz Reviewer Joined: 26 Jan 2011 Status: Offline Points: 189 |
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Nope; no juice or hormones ![]() |
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Atavachron ![]() JMA Collaborator ![]() ![]() Jazz Reviewer Joined: 26 Jan 2011 Status: Offline Points: 189 |
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I do a Puerto Rican version called Aso Pao; it's delicious but has sausage, chicken and ham instead of seafood. |
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ProgMetaller2112 ![]() Forum Newbie ![]() ![]() Joined: 08 Sep 2014 Location: Riverside,CA Status: Offline Points: 32 |
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^^ It's the pear with a different avatar
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snobb ![]() Forum Admin Group ![]() ![]() Site Admin Joined: 22 Dec 2010 Location: Vilnius Status: Offline Points: 29003 |
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This summer was too hot and dry,but September gave us unusually huge crop of wild mushrooms in forests. Collecting wild mushrooms is kind of national sport here
![]() In two hour we with my wife collected around 5 kilos - and,what is more important,spent great time in forest near lake with a beautiful view and clear air. ![]() Than, just cooked all mushrooms on olive oil with salt and minimal spices, it was one of the best dish I know for some days ![]() ![]() |
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ProgMetaller2112 ![]() Forum Newbie ![]() ![]() Joined: 08 Sep 2014 Location: Riverside,CA Status: Offline Points: 32 |
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Those Mushrooms look delish
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js ![]() Forum Admin Group ![]() ![]() Site admin Joined: 22 Dec 2010 Location: Memphis Status: Offline Points: 34714 |
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Mushrooms cooked in butter with a little black pepper is also good.
Pour them over a baked potatoe
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ProgMetaller2112 ![]() Forum Newbie ![]() ![]() Joined: 08 Sep 2014 Location: Riverside,CA Status: Offline Points: 32 |
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Agreed
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js ![]() Forum Admin Group ![]() ![]() Site admin Joined: 22 Dec 2010 Location: Memphis Status: Offline Points: 34714 |
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I made an all time favorite tonight, beer cheddar soup. This is a difficult soup to make correctly, and its easy to come up with a nasty mess, but tonight was perfect and what a great winter meal.
I also poured some beer in the baked beans.
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Matt ![]() Forum Admin Group ![]() ![]() Jazz Reviewer Joined: 16 Jan 2011 Location: Australia Status: Offline Points: 2527 |
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Matt
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js ![]() Forum Admin Group ![]() ![]() Site admin Joined: 22 Dec 2010 Location: Memphis Status: Offline Points: 34714 |
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That reminds me, I definitely want to find some cachaca this summer and make this!
.... tree surgeon party?
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