3/3/2022 - Brazil - Country #29

Updated: Apr 18


We're going south of the border - again. Brazil was a multi-step process, but I really enjoyed all the flavors I ended up making. Labor intensive usually ends up being a good thing ;)



I researched on Traditional Brazilian Food: 12 Famous Dishes You Must Try - Rainforest Cruises and on Brazilian Food: The 20 Essential Dishes To Eat In Brazil (theculturetrip.com) for Brazilian foods. I ended up making Coxinhas (Brazilian Chicken Croquettes) Recipe | Allrecipes and Romeu e Julieta (Brazilian Romeo and Juliet) Recipe • Curious Cuisiniere (guava and queso fresco. Literally. That's it - two ingredients). These were definitely some of my favorites so far!


First, ya get your ingredients out, as you do:


The recipe originally calls for olives, but as I do not like olives and as I already had capers on hand, I improvised. And it worked :)



I sauteed my onions, herbs, and chicken with ghee (this one is for you, Scott ;))


In between making the filling and making the dough for the croquettes, I made up the Romeo e Julieta dessert. Ngl, half the reason I made it was because it had Julieta in the title - the other half the reason is because I wanted to try guava paste.


You literally just slice the queso fresco and the guava paste and then stack it. I cut popsicle sticks in half with scissors and used those like toothpicks. Given that they're thicker and sturdier than regular ol' toothpicks, though, they did the job better.



Easy peasy, lemon squeezy. It tasted like A LOT OF SWEET and A LOT OF SALT. Being these two extremes, just the two ingredients being together complemented and combatted and soothed each other perfectly. Very rich, but very good. I snacked on them while I fried croquettes, lolz.


The croquette dough reminded me of a choux pastry dough - started on the stove and used to make individual pastries.


Juliet must sniff all things. It must be done.


Here is a breading station - three bowls of flour, beaten eggs, and breadcrumbs, respectively:


You dip and you fry:



MONEYSHOTS!!!


Crunchy, thick crust. Slightly doughy like a hush puppy. Hot and salty. Meaty and savory. I had to stop myself from eating too many!!!


Country stats:


Day made: 3/3/2022, Thursday


Day post made: 4/15/2022, Friday


Would I make this again? 8/10, probably would, but again, pretty labor intensive


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