Shalom Life | July 01, 2014

The Nosh Pit – Kosher Brazilian World Cup Recipes

Celebrate this year’s World Cup with these yummy brazilian dishes!

By: Sarah Bauder

Published: June 16th, 2014 in Culture » Food » News

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Brazilian Recipes for the World Cup

Goal!! Suffice to say, one has to be living under a rock to not know that we’re in the midst of World Cup 2014. Until mid July, the planet will be in the throes of football/soccer fever. In celebration of Brazil (the host of World Cup this year) take a look at these delectable Kosher Brazilian recipes.


Kosher Brazilian Feijoada from Joy of Kosher

Ingredients:

2 pounds pickled corned beef (raw)

2 pounds short ribs or flanken

12 oz. Mexican style kosher chorizo I used Jack’s

2 marrow bones

2 1/2 cup black beans

1 bunch cilantro

5-6 green onion

5 bay leaves

1/2 cup cachaca or rum

1 unpeeled orange, washed and quartered

1 tablespoon oil

4 cloves garlic

1 onion, chopped

1/2 teaspoon smoked paprika

1/2 teaspoon smoked seasoning or liquid smoke

1/4 teaspoon chipotle powder

Directions:

Rinse corned beef to clean off the pickling spices. Place in a large dutch oven. Add ribs, chorizo, marrow bones and black beans. Tie cilantro and green onions together with twine. In a large Dutch oven place the beans, meats and sausage, the cilantro and green onion, bay leaves, rum and orange. Cover with cold water. Bring to a boil over medium high heat. Continue to cook over low heat. After about 2-3 hours, when the meat and the beans are cooked, remove the meats, cut into bite sized pieces and set aside. Skim the fat from the top. Remove 1 cup of beans and puree in a blender until smooth, return ½ mashed beans to the pot. In a large frying pan, heat oil, add garlic and onion and spices. Sauté until transparent, not browned. Add reserved mashed beans and turn off heat. Mix well and add to pot of beans with the set aside meat. Cook over low heat for 20 minutes or leave on low heat until ready to serve. Serve with Brazilian rice (rice mixed with garlic and onions) or Basmati and orange slices. Enjoy!


Guava Thumbprint Cookies from Kosher Like Me

2 cups lightly toasted walnuts

1¾ cup all-purpose flour

2 sticks ( 1 cup) margarine or butter substitute (such as Fleishman’s or Earth Balance) or unsalted butter, at room temperature

½ cup sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

Confectioners sugar for dusting

1 cup guava paste

Few drops of lemon juice (optional)

Directions:

Preheat the oven to 350F. Line two large baking sheets with parchment paper. Place the walnuts in the food processor and whir until finely ground, being careful not to turn into a paste. Add the flour and pulse until well combined. Using a standing mixer fitted with the paddle attachment, beat the margarine or butter and sugar together on medium speed, until light and fluffy, about 4 minutes. Add the extracts and beat to blend. Reduce the speed to low, and add the nut-flour mixture, scraping the sides of the bowl, mixing only until it is incorporated into the dough. Working with a teaspoon of dough at a time, roll between the palms of your hand to form small balls and place them 2 inches apart on the baking sheets. Secure each cookie with one hand down at the sheet pan, and use the pinkie of your other hand, or the end of a wooden spoon, make an indentation in the center of each cookie (be careful not to go all the way through). Bake until slightly colored (pale golden), about 15-18 minutes, rotating the sheet at the mid time point. Remove the baking sheets from the oven, and let them cool for 2 minutes before transferring to a wire rack. When it’s cool, dust with confectioners sugar. Repeat baking procedure with all the dough.

Place the guava paste in a small saucepan and add just a few drops of water to melt the paste to the consistency of jam. Add a few drops of lemon juice to balance the sweetness to taste (optional). You want to fill the cookies while the jam is still warm, so that it sets inside the cookie. Fill the indentations of all cookies with enough warm guava jam to come to the level with the tops. Cool to room temperature. Enjoy!


Brazilian Onion and Garlic Rice with Black Eyed Peas from Joy of Kosher

Ingredients:


1 cup medium-grain white rice

10 cloves garlic, peeled and cut in half, any green centers discarded

1 medium white onion, peeled and roughly chopped

1/4 cup red palm oil, divided

1/2 teaspoon salt

1 1/2 cups water

2 (15-ounce) cans black eyed peas, drained, well rinsed

1/4 cup cilantro leaves

1 tablespoon dried marjoram leaves or 2 tablespoons fresh

Directions:

Line a rimmed baking sheet with paper towels. Place the rice in a fine-mesh strainer and rinse well under running water until the water runs clear. Spread the wet rice on the prepared baking sheet and allow to dry before cooking. Combine the garlic cloves, onions, 2 tablespoons of the oil, and ½ teaspoon of the salt in a food processor and pulse for 1 to 2 minutes, until the mixture turns into smooth paste. Remove from food processor and set aside. Set a medium-large saucepan over high heat. Add the remaining oil and heat until it is melted and hot. Add the onion and garlic mixture and cook for 4 to 5 minutes, until it begins to exude liquid and become translucent. Add the rice and the remaining salt and cook, stirring, for 5 to 6 minutes, until the rice is pale brown. Add the water. Lower the heat to a simmer, stir well, cover, and cook for 15 to 20 minutes. The rice should be soft, but still a bit firm to the bite, and not mushy. Stir in the black-eyed peas, cover, and cook for 1 or 2 minutes, or until heated through. Add the cilantro and marjoram, stir well, and serve immediately. Enjoy!

Find more tasty Brazilian kosher recipes on the next page!

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