Countries · Olympic Games Rio 2016

Brazil – Rio 2016

The opening ceremonies of the 2016 Summer Olympics were a brilliant display of technology and artistry.  It is no accident that Brazil was chosen for the country from where we are cooking.

720px-Flag_of_Brazil

For the evening meal I selected Picadinho a Brasileira and Bananas a Brasileira.  Both were easy to make and turned out tasting delicious.  I really wanted to make farofa.  I added farina to list grocery list and could not find it at Whole Foods or Publix.  Come to find out I was looking on the wrong isle.  To find farina one must go to the breakfast food isle.  If you look at other recipes for the dish they may call for manioc flour.

Everything was ready just in time to do something we rarely do – eat dinner in front of the television.  However, the Opening Ceremony for the Summer Olympics only happen once every 4 years and we did not want to miss a moment.

Picadinho a Brasileira

Have all of the ingredients ready for the pan.

  • 1/2 cup of olive oil
  • 1 medium onion
  • 2 cloves of garlic, coarsely chopped
  • 1 pound of lean beef, preferably filet, ground
    • instead of ground it can be chopped at home
  • 3 eggs
  • 1 rib of celery
    • this was left out of the dish because celery is on the list of not my favorite
  • 1/2 green bell pepper – cored, seeded, and finely chopped
  • 1/2 cup finely chopped parsley
  • 1 1 pound, 1 ounce can of Italian style tomatoes
  • salt and pepper
  • 3/4 cup dry red wine
  • Hot red pepper flakes to taste
  1. Heat the oil in a large, deep saucepan and add the onion and garlic.
  2. Cook until golden brown, stirring frequently.
  3. Place the meat in a large bowl.
  4. Add the eggs, celery, bell pepper, parsley, and tomatoes.
  5. Work the mixture thoroughly with the hands.
  6. Add the mixture to the saucepan and cook, stirring, until well blended and the meat loses its red color.
  7. Cook the mixture for 15 minutes.
  8. Add salt, pepper, and the wine.
  9. Cover and cook 15 additional minutes.
  10. Add the red pepper flakes.
  11. Partly cover and cook. stirring occasionally for one hour or longer.
  12. In the beginning the picadinho may seem runny.  When done, most of the liquid will be absorbed.  Raise the heat if needed to speed up the evaporation.
  13. You can add other seasonings and foods to the dish including pitted green olives, capers, chopped pimento, green peas, and kale.
  14. Serve with rice, Farofa, and Bananas a Brasileira.

Bananas a Brasileira

  • 4 firm, barely ripe bananas
  • 2 eggs, lightly beaten
  • 1 1/2 cups fresh bread crumbs
    • I use the canned kind from Whole Foods
  • Vegetable oil or butter for shallow frying
    • I used both butter and oil
  1. Peel the bananas and cut each into four sections.
    • I cut the banana in half then split the banana to make four sections.
  2. Roll the banana pieces in egg, then in the bread crumbs.
  3. Heat the oil or butter or a combination of both in a skillet and cook the banana sections until golden brown on all sides.

 

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