Brazilian BBQ Bonanza: Grilling the South American Way

By Pablo Picante

Dive into the sizzling world of Brazilian barbecue with Brazilian BBQ Bonanza: Grilling the South American Way. Explore the rich tapestry of flavors and techniques that define this beloved culinary tradition, as you embark on a journey through 80 tantalizing recipes. From succulent picanha to crispy coxinhas, each dish is a celebration of South American culture and hospitality. Whether you're a seasoned grill master or a novice cook, this book will equip you with the knowledge and inspiration to create unforgettable feasts for family and friends. Get ready to fire up the grill and experience the ultimate taste of Brazil!

• Language: English
• Publisher: Richards Education
• Release date: Feb 25, 2024
• ISBN: 9798224660247

Book preview

Brazilian BBQ Bonanza: Grilling the South American Way

Pablo Picante

Chapter 1: Appetizers

Pão de Queijo (Brazilian Cheese Bread)

Pão de queijo is a popular Brazilian snack made with tapioca flour and cheese, resulting in a chewy, cheesy bread roll that's perfect for any occasion.

Ingredients:

●  2 cups tapioca flour

●  1 cup milk

●  1/2 cup vegetable oil

●  1 teaspoon salt

●  2 cups grated cheese (traditionally Minas cheese or Parmesan)

●  2 eggs

Instructions:

Preheat your oven to 375°F (190°C) and grease a mini muffin tin.

In a saucepan, combine the milk, oil, and salt. Heat over medium-high heat until it comes to a gentle boil.

Place the tapioca flour in a mixing bowl. Pour the hot milk mixture over the flour and stir well to combine.

Allow the mixture to cool for a few minutes, then add the eggs one at a time, mixing well after each addition.

Stir in the grated cheese until it's well incorporated into the dough.

Scoop tablespoon-sized portions of the dough into the prepared muffin tin.

Bake in the preheated oven for 20-25 minutes, or until the pão de queijo is puffed up and golden brown.

Remove from the oven and let cool slightly before serving. Enjoy warm!

Coxinha (Chicken Croquettes)

Coxinha is a beloved Brazilian snack consisting of shredded chicken wrapped in a dough, shaped into a teardrop, breaded, and fried to golden perfection.

Ingredients:

●  2 cups cooked and shredded chicken breast

●  2 tablespoons olive oil

●  1 onion, finely chopped

●  2 cloves garlic, minced

●  1 cup chicken broth

●  Salt and pepper to taste

●  2 cups mashed potatoes

●  1 cup all-purpose flour

●  2 eggs, beaten

●  2 cups breadcrumbs

●  Oil for frying

Instructions:

In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened.

Add the shredded chicken to the skillet and stir to combine. Pour in the chicken broth and simmer until the liquid has evaporated. Season with salt and pepper to taste.

Take a small portion of mashed potatoes and flatten it in your palm. Add a spoonful of the chicken mixture to the center and shape it into a teardrop or drumstick-like shape.

Roll each coxinha first in the flour, then dip in the beaten eggs, and finally coat evenly with breadcrumbs.

Heat oil in a deep fryer or large skillet to 350°F (180°C). Fry the coxinhas in batches until they are golden brown and crispy, about 4-5 minutes per batch.

Remove from the oil and drain on paper towels. Serve hot and enjoy!

Mandioca Frita (Fried Cassava)

Mandioca frita, or fried cassava, is a popular Brazilian side dish or snack made from cassava root, fried until crispy and golden on the outside and soft on the inside.

Ingredients:

●  1 large cassava root (also known as yuca)

●  Salt to taste

●  Oil for frying

Instructions:

Peel the cassava root and cut it into thick fries or wedges.

Place the cassava fries in a pot of boiling water and cook until they are tender but still firm, about 10-15 minutes.

Remove the cassava fries from the water and drain them on paper towels. Let them cool slightly.

Heat oil in a deep fryer or large skillet to 350°F (180°C).

Carefully add the cassava fries to the hot oil in batches, making sure not to overcrowd the pan.

Fry the cassava fries until they are golden brown and crispy, about 5-7 minutes.

Remove from the oil and drain on paper towels. Sprinkle with salt while still hot.

Serve the mandioca frita hot as a side dish or snack. Enjoy the crispy goodness!

Bolinho de Bacalhau (Codfish Fritters)

Bolinho de bacalhau is a popular Brazilian appetizer made with salted codfish, mashed potatoes, onions, and parsley, formed into small balls, breaded, and fried until golden and crispy.

Ingredients:

●  1 lb salted codfish

●  2 cups mashed potatoes

●  1 onion, finely chopped

●  2 cloves garlic, minced

●  1/4 cup chopped fresh parsley

●  Salt and pepper to taste

●  2 eggs, beaten

●  1 cup all-purpose flour

●  2 cups breadcrumbs

●  Oil for frying

Instructions:

Rinse the salted codfish under cold water to remove excess salt. Place it in a bowl and cover with cold water. Let it soak for at least 24 hours, changing the water several times.

Drain the codfish and shred it into small pieces, removing any bones or skin.

In a large mixing bowl, combine the shredded codfish, mashed potatoes, chopped onion, garlic, parsley, salt, and pepper. Mix well to combine.

Take small portions of the mixture and shape them into small balls or patties.

Dip each bolinho de bacalhau first in the flour, then in the beaten eggs, and finally coat evenly with breadcrumbs.

Heat oil in a deep fryer or large skillet to 350°F (180°C). Fry the bolinhos in batches until they are golden brown and crispy, about 4-5 minutes per batch.

Remove from the oil and drain on paper towels. Serve hot with a squeeze of lemon juice or your favorite dipping sauce. Enjoy the delicious codfish fritters!

Camarão na Moranga (Shrimp Stuffed Pumpkin)

Camarão na moranga is a delightful Brazilian dish where a creamy shrimp stew is served inside a roasted pumpkin, creating a stunning presentation and a delicious combination of flavors.

Ingredients:

●  1 medium-sized pumpkin (about 3-4 lbs)

●  1 lb large shrimp, peeled and deveined