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last night, we had a special celebration for carnival…
for starter, i made fois gras (cold) slices with warm guava jam and catupiri cheese……oooh! decorated with little stars of guava paste.
we tried it with reque…?? cheese (i.e. romeo & juliet), but in a taste test, all the crew preferred the catupiri cheese with the guava & the fois gras…
 the duck breast (marinated in papaya vinegar, olive oil, garlic & ginger & star anise seeds with some sugar to offset the vinegar) was served on a puree of batata baroa & glazed with lime & ginger marmalade.
broccoli florets flanked the duck & puree, with a "confetti" of vegetables (tiny strips of purple cabbage, little squares of yellow pepper, little circles of red pepper & finely sliced green onions) at the top of the plate and a drizzle in the empty (bottom) space of thick indonesian soy sauce (just for effect) with a single star anise on top of the duck.
colorful for carnival!!
afterwards, we did a chocolate fountain with skewars of fresh, cold pineapple, mango, banana & papaya, also chunks of "bolo" cake of coconut & maracuja.
thinking of you!!
xoxoxo jessica & the gang on seljm
p.s. I AM THE MAGIC INGREDIENT!!
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Cristiano Lemos
Cook in Rio
Rua Ronald de Carvalho 154 suite 7, Copacabana, Rio de Janeiro
+55 21 8761-3653
[email protected]
www.cookinrio.com
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hallo!!!!
MUQUECA BAIANA (for 4 people)
1 onion (rings)
1 yellow pepper (rings)
1 red pepper (rings)
2 spoon of palm oil. Fried everything until it loose the natural color.
200 ml of coconut milk
Salt
White fish. About 150g per person (the fish has to be marinated 10 minutes befor..lime+salt+black pepper-cummim)
Add some srimps if you want some different taste.
Coriander. Cook it in low fire.
FAROFA
1 big onion
250g mandioca powder
1/2 banana per person (add after the fire is off)
Salt
BRAZILIAN RICE
Garlic (light brown)
washed rice (frie together garlic)
Add water
Caipirinha de limão
1 lime per person(small)
2 spons of suggar(bar spon)
Ice
1 shot of cachaça
Clean the white part of lime(butt+head+midlle)
squizze with suggar
put a lot of ice
and cachaça. Need to be on glass(scott glass)
Marinados:
Chicken (black peper+cumin+salt+ red vinager)
Meat ((black peper+cumin+salt+ red vinager+ red wine)
Pork ((black peper+cumin+salt+ white vinager+white wine)
Batida de coco with passion fruit
1/2 shot of cachaça
1/2 shot of coconut milk
1 bar spon of suggar
passion fruit(about your taste)
Shake very welll with ice
FEIJOADA for 6 people
½ kg Black beans
4 Bay leaves
1 Orange
1 dose cachaça
200g a person of the meat mix (Salt meat of pork: noise or feet+ribes+bacon+sausage) etc… all kind that you can find.
1 . take the salt out from the meat
2. let the beans in the water all night and use next day for cook
3 put everything together and let cook in a low fire until it getting soft(close pot)
4 Make the smell and add in the pot and leave it cooking for 15 minutes (1 big onion +1 garlic (1 head)
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Cook in Rio
Rua do Rosario 36, Centro, Rio de Janeiro
+55 21 8761-3653
[email protected]
http://www.cookinrio.com