Recipes

PERUVIAN CEVICHE

Peruvianceviche

The wife of one of my MTC teachers gave me this recipe.  I thought I would share it will you. It’s not very detailed but I think you can get the picture!

INGREDIENTS

  • FISH
  • SALT
  • PERUVIAN LEMON
  • GARLIC
  • ONION
  • CILANTRO
  • CHILI
  • SEASONING  (AJINOMOTO)

PREPARATION

  1. CUT THE FISH IN SMALLS CUBES
  2. CUT THE ONION IN TO LONG STRIPS
  3. WASH  FISH AND ONION TOGETHER
  4. CUT THE CHILI
  5. CUT THE CILANTRO
  6. MIX ALL THE INGREDIENTS
  7. GARNISH WITH LEMON, SALT, AND SEASONING (THE AMOUNT WILL DEPEND TASTE OF DINER)
  8. READY TO SERVE

FEIJOADA

bgFeijoada

INGREDIENTS

  1. 1/2 kilo of black beans
  2. pork chorizo
  3. 1 large onion
  4. green pepper
  5. 2 cloves of garlic
  6. cut of beef with bone
  7. white rice prepared

PREPARATION

  1. Cook the beans and beef in 2 inches of water in pressure cooker for 25 minutes
  2. Dice vegetables. Add.
  3. Salt to taste
  4. Add chorizo last after everything has been pressured cooked.
  5. Serve with rice

COXINHA (co-SHEEN-ya)

coxinhas-de-frango

They use different measurements here but I tried to adjust the recipe accordingly.  Actually there may be some trial and error.  But we did it and they were awesome!

INGREDIENTS

Chicken Mixture:

3 chickens (no legs, no wings), cooked and shredded

6 red onions, finely diced

1 green or red pepper, diced

1 tablespoon oregano

1 tablespoon parsley

1 cube of chicken bullion

salt and pepper to taste

Brown the onions in vegetable oil with the bullion.  Add the shredded chicken with the rest of the ingredients.  Stir and set aside to cool.

Dough:

2 cups cold water water

1/2 tsp salt

2 cups milk

4 tablespoons vegetable oil

2 cubes of chicken bullion

10 tablespoons of salted butter

4 cups of flour, sifted

1 cup of bread flour

1 tablespoon oregano

Bring water, milk, oil, butter and bullion to a boil. Add flour and mix until dough forms. Add oregano and bread flour. Mix until a think lumpy dough forms. Let cool a bit and transfer to a well floured surface.  Knead a just to smooth out the dough adding a bit of flour as necessary.

Take golf ball sized pieces of dough and form a deep cup.  Fill with chicken mixture.  Form into raindrop shapes.  Coat with egg white and milk mixture then dredge in bread flour. Fry until deep golden brown.

[Coxinhas are a traditional Brazilian food, interestingly they apparently eat them is Bolivia as well, and are VERY yummy! This recipe might be a little bit hard to follow so you may want to google a couple of other coxinha recipes and use those to help guide you. They are worth the effort! I promise.

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