Brazil Night - Creme de abacate (Avocado Cream)
From original website: Most Americans are surprised when they see avocado cream in the dessert menu in Brazil. In this country, avocados are used in salads only. In Brazil, they become delicious ice creams and creamy desserts like this one. The fruit are also amazingly huge down there, so when I say large in the recipe I mean LARGE.
1 large avocado, peeled and pitted (We were lucky to find XL Avocados almost the size of papayas)
2 Tbsp fresh lime juice (I like mine on the tart side)
2-3 Tbsp sugar
Place all ingredients in a blender and puree. Serve in a stemmed glass; it looks beautiful and will impress your guests no end. You can also use a fork and mash the fruit with the lime juice, then add sugar to taste and serve it in little bowls. Decorate with a little sprig of mint.
Original Recipe from: http://www.maria-brazil.org/creme_de_abacate.htm
OUR Rating: Groceries expense very reasonable
Very Very Easy to make
4 out of 5
Would we make again? Yes. WE ended up using 2 XL avocados and filled 3 large martini glasses, it was a bit much and we would say the dessert should probably be a half of the martini glass we used. We also made fresh whip cream and added lime zest on the top.
Brazil Night - Brazilian Feijoada (Beans, Pork & Spices)
From original website: “Feijoada” means “bean” in Portuguese and is considered the traditional national dish of Brazil. It is a delightfully tasty blend of black beans, pork and spices in proportion to taste. This “bean potpourri” was originally created by early slaves from “discarded pig parts” such as snouts, ears, feet and tails. Today, Feijoada combines more palatable pork delicacies of sausages, ribs, bacon and pork sirloin. It is more visually appealing than its original creation. Feijoada is a similar cuisine to America’s “soul food”.
Ingredients:
Preparation:
OUR Rating: Groceries expense a bit high due to 3 types of pork
Easy to make
4 out of 5
Would we make again? Yes. But we think we should try frying the bacon a bit first before adding the rest of the meat.
Brazil Night - Aztec South American Chocolate and Chilli Glazed Pork Strips
SERVES 4
Ingredients
700 g pork belly, cut into 3cm strips
salt & freshly ground black pepper
4 fresh red chilies, deseeded
2 tablespoons clear honey, warmed
50 g 75% cocoa solids chocolate, melted
stir-fried vegetables, to serve
Directions
Set the oven to 200°C/gas 6.
Season the pork, lay it on a rack in a roasting pan, and then roast it in the hot oven for 30-35 minutes, until golden brown.
Meanwhile, blend the chillies and honey together in a food processor.
Add the melted chocolate and process again to mix.
Remove the pork from the oven and drain off the fat. Brush the meat generously all over with the chocolate glaze and return to the oven for 10 minutes. Serve on a bed of crisp stir-fried vegetables.
Original Recipe from: http://www.recipezaar.com/294853
OUR Rating: Groceries expense very reasonable
Very Easy to make
5+ out of 5
Would we make again? Yes. Most definately.
NUTRITION INFORMATION
Serving Size 1 (244g)
Recipe makes 4 servings
Calories 1029
Calories from Fat 904 (87%)
Amount Per Serving %DV
Total Fat 100.5g 154%
Saturated Fat 38.5g 192%
Monounsaturated Fat 45.6g
Polyunsaturated Fat 10.2g
Trans Fat 0.0g
Cholesterol 126mg 42%
Sodium 63mg 2%
Potassium 594mg 16%
Total Carbohydrate 16.9g 5%
Dietary Fiber 3.1g 12%
Sugars 11.1g
Protein 19.1g 38%
Hollywood Night - Apple Crisp with Vanilla Ice Cream and Bourbon Caramel Sauce
Ingredients
2 T. lemon juice, fresh squeezed
1/2 c. dark brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 c. all purpose flour
1/3 c. sugar
1/3 c. rolled oats
4 T cold butter
1/2 c. chopped pecans
Preheat oven to 375 degrees.
- Core and chop apples, and toss in a bowl with lemon juice. (We like the peels left on.)
- In separate bowl, combine brown sugar, cinnamon, and nutmeg; stir into apples.
- In another bowl, combine flour, sugar and oats. Cut butter into 8 small pieces, and "cut" with a pastry cutter or your fingers into the flour mixture until it resembles crumbs. Stir in the nuts.
- Spray a 10x10 baking dish with vegetable spray and spread apples in the bottom of the dish.
- Sprinkle flour mixture on top.
- Bake for 30-45 minutes until apples are tender and topping light brown.
- Serve warm or at room temperature with a scoop of vanilla ice cream and Bourbon Caramel Sauce.
Very Easy to make
Hollywood Night - Hollywood Drink
1 1/2 oz Vodka
1 oz Triple Sec
1 1/2 oz Raspberry Liqueur
1 splash Lime Juice
Mix all ingredients in a shaker and strain.
Serve Hollywood in a Highball Glass.
Original Recipe from:http://www.drinkswap.com/drinks/detail.asp?recipe_id=3939
Would we make again? Yes.
Hollywood Night - Dates Stuffed with Fresh Mozzarella
| Serves: | 10 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:00 | Cuisine: | Mediterranean |
| Difficulty: | Easy | Meal Type: | Snack |
| Main Ingredient: | dates | Dish Type: | Appetizer |
| Main Cooking Method: | Blend | Season/Occasion: | Any Occasion |
Ingredients
- 1/2 C. fresh mozzarella
- 1 small anchovy fillet, mashed
- 1.5 tsp. fresh chives, chopped
- 1 pinch ginger powder
- 5 dried dates, de-pitted and halved
- 1 Tbsp. Mascarpone or sour cream
- 1 Tbsp. lime or lemon zest
Combine the mozzarella, anchovy fillet, chives and ginger in a bowl until the mix becomes a doughy paste.Stuff the mixture into the dates and top with a small drop of the Mascarpone or sour cream. Sprinkle with lime or lemon zest.
Very Easy to make
Hollywood Night - Shrimp Ajillo Appetizer
| Serves: | 1 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:10 | Cuisine: | Spanish |
| Difficulty: | Easy | Meal Type: | Dinner |
| Main Ingredient: | shrimp | Dish Type: | Appetizer |
| Main Cooking Method: | Sauté | Season/Occasion: | Any Occasion |
Ingredients
- 1 fl. oz. olive oil
- 1 tsp. fresh garlic slices
- 1 chile de arbol
- 5 shrimp, 31-40 count, peeled and deveined
- 1 Tbsp. chopped roma tomatoes
- 2 fl. oz. white wine
- 1 tsp. garlic butter
- 1/2 tsp. diced pimentos
- 1 pinch kosher salt and ground black pepper
- 1 pinch chopped fresh chives
Executive Chef Nora Ramos prepares this classic Spanish tapa nightly at Cafe Sevilla Long Beach. She marinates the raw shrimp prior to cooking them, but un-marinated shrimp will work at home.
Cook Tip: This recipe is for one tapas-sized portion, but can easily be increased to accommodate any number of guests. Simply multiply the ingredients by the number of guests for a quick and easy appetizer.
Chile de arbol is a bright red, slender pepper that can be purchased dried or fresh. Added whole to this dish, it imparts a mild spice level. Powered cayenne pepper may be substituted if chiles de arbol cannot be found, or the chile may be omitted for a less spicy version.
Original Recipe from: http://www.losangelesrestaurants.com/recipe.cfm/restaurant/1384/shrimpajilloVery Easy to make, we would add a bit more spice.
Hollywood Night - Shrimp Oscar
Ingredients:
1 pound cooked shrimp, peeled and cleaned
1 6-ounce can crab meat, drained
1 package frozen or 10 fresh as- paragus spears - canned aspara- gus may be substituted
1 package hollandaise sauce mix
1 cup milk
1/4 cup butter or margarine
Place in a microwavable casserole dish. Cover and microwave for 5 minutes. Remove and stir. Makes 2 generous or 4 regular-size portions.
Suggestions from original site:
Miller suggests serving it as is, or over rice - we used boil-in-bag rice with 1 teaspoon of chicken bouillon granules in the water - with a prepared, bagged salad and Italian bread.
A glass of chilled white wine is the perfect sipper for a dish of this caliber.OUR Rating: Groceries expense very reasonable
Super Easy to make
Butterbeer
Tried this a long time ago (when the HP movies first came out - I think). Anyway, just found my printed copy - posting it so I won't loose it.
If I remember correctly - this is really really good - however very very sweet as well.
Ingredients:
1 cup (8oz) club soda or cream soda
1/2 cup (4oz) butterscotch syrup (ice-cream topping)
1/2 tablespoon butter
Directions:
Measure butterscotch and butter into a 2 cup glass. Microwave on high for 1 to 1 1/2 minutes, or until syrup is bubbly and butter is completely incorporated.
Stir and cool for 30 seconds, then slowly mix in soda. Mixture will fizz quite a bit.
Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
http://www.mugglenet.com/misc/rosmertas/butterbeer/shtml
TANDOORI CHICKEN
Number of Servings: 6
10 pieces of chicken (drumsticks and/or breast with skin removed)
1 cup plain yoghurt
Spices:
1 tablespoon melted butter
1 tablespoon lemon juice
1 tablespoon red chilli powder (adjust according to preference)
1 tablespoon coriander powder
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon cumin powder
½ tablespoon mustard
½ tablespoon Garam Masala powder
Optional Spices:
few pods of cardamom
pinch of saffron
Salt to taste
Mix all spices with yogurt and butter to make marinating sauce.
Prick the chicken and apply the sauce. Cover chicken and marinate overnight inside a refrigerator (at least 4 hrs).
Grill the chicken in regular way. (For better result, apply melted butter to the chicken just before you grill.)
Cook chicken until brownish (or way you prefer)
Serve sliced onion (ring) and lemon wedges with the tandoori chicken. Also, serve. Lemon juice can be sprinkled on the cooked chicken to add zesty flavor.
Tandoori Chicken is also spelled as Tanduri chicken or Tandori Chicken.
Original Recipe from: http://www.food-india.com/recipe/R051_R75/R059.htm
4 out of 5