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Health & Fitness

RIOT IN RIO

Beyond Our Shore hosted yet another wonderful dinner party featuring the cuisine and culture of Brazil on May 6th. Read all about it.

Beyond Our Shore

            Riot in Rio!  LaRabinessa greeted her guests dressed in a beautiful costume of the country of destination featured at Beyond Our Shore on May 6th.  And such a nice crowd that came to enjoy what was the last event of this season.  As usual her marvelous cooking and beautiful presentations allowed us to enjoy some of the delightful dishes from the country of Brazil. 

            Liora always offers her guests the opportunity to take part in a craft experience.  This time the lady guests, sorry gentlemen, had the chance to enjoy the talent of Denise Shea, The Hat Lady, who brought with her a huge assortment of materials from which to choose to make a hat.   The nice thing, in my opinion about Denise’s hats is, they sit on the side or top of the head, almost as a flower in the hair, so you hairdo doesn’t get messed up, which is my main objection to wearing a hat.  She starts with pieces of colorful felt and layers them with many other lovely decorations such as feathers and/or flowers; the choices are up to the ladies and they come away with the most attractive little hats you would ever want.

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            Fine music is always a big part of every Beyond Our Shore event so naturally Riot in Rio featured outstanding music as well.  Music by Norton Zieff was the trio who provided our happy group with just wonderful, delightful melodies and also these talented musicians sang.

            Raffle tickets are invariably on sale at Beyond Our Shore events and the prizes are very nice.  There are always several prizes ending with one really big prize.  The tickets sell for a dollar each or six for five dollars.  The big prize this time was a trip to Boston Museum at Harvard University.  LaRabinessa likes to give a favor to her guests and this time the ladies received a charming compact mirror for their purse, inscribed with, Riot in Rio as a keepsake.  She is so thoughtful and generous.

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            Liora mentioned Beyond Our Shore will begin again in the fall to take us on more trips around the world to savor the tastes and customs of other interesting peoples and places.  She may have other surprises up her sleeve come next September; who knows?   So put away your passports and wait for LaRabinessa to take us where we otherwise might not visit.  This way we vicariously have a chance to enjoy just a little bit of the other side of the ocean.  Liora studies the customs of the countries, the foods and interests of the peoples and passes her knowledge on to us for our pleasure.   This experience and marvelous food only costs $10.  Come this fall and try this adventure; meet new friends and enjoy food and fun you won’t find even in the finest establishments.  Here are some of Brazil’s tasty foods for your enjoyment . . .

Summer Vegetable Salad

Ingredients:

1 red onion, sliced into rounds               6 T extra virgin olive oil

3 med green bell peppers, seeded,         4 T cider vinegar

Cored, sliced into rounds                       cilantro leaves

4 large ripe tomatoes, peeled, seeded     parsley leaves

    And sliced into rounds                       Brined small black olives, pitted & chopped

1 small clove garlic minced                   Salt & freshly ground black pepper to taste

 

Combine the onion, bell peppers & tomatoes in a large bowl.  Sprinkle with the garlic, salt & pepper to taste.  Drizzle with the olive oil and toss.  Add the vinegar & toss again.  Add the cilantro & parsley, toss once more gently.  Cover and marinate for 30 minutes.  Toss lightly and serve sprinkled with olives.

 

Feijao em Salada

 

Ingredients:

 

½ lb Great Northern Beans, soaked overnight           3 T parsley, chopped

1 medium red onion, finely chopped                         ¼ c cilantro, chopped

1 small green bell pepper, cored, deveined &                       salt & pepper to taste

Finely chopped                                                           ¼ c white wine vinegar

1 medium tomato, peeled, seeded & chopped           3 T olive oil, or more to taste

 

In a large saucepan, add the beans & enough water to cover by 3 inches.  Bring to a boil, skim, reduce the heat, & cook for 45 minutes or until tender.  When cool, drain & place them in a large bowl.  Add the remaining ingredients & combine.  Serve warm.

 

Red Pepper Antipasto

 

Ingredients:

 

12 red bell peppers, seeded &                                   1 t dry oregano

Cut into wide strips                                        1 bay leaf

1 c sunflower oil                                             ½ t black pepper

½ c hot water                                                  ½ c red wine vinegar

1 medium onion, minced                               2 beef bouillon cubes

Preheat oven to 400 degrees F.  Place the pepper strips on a baking pan, sprinkle with 2 T of the sunflower oil & bake for 1 hour or until soft.

 

Meanwhile, dissolve the beef bouillon cubes in the hot water.  Heat the remaining sunflower oil in a skillet, sauté the onion, adding the oregano, bay leaf, black pepper & broth.  Add the vinegar & the peppers.  When the peppers are cooked, place the mixture in a serving platter & pour the sauce on top.  Drizzle olive oil over the platter & serve immediately.  Serves 12.

 

Sopa de Palmito

 

Ingredients:

 

½ c unsalted butter                                                     4 c homemade / canned chicken stock

1 medium onion. chopped                                          1 medium, potato, peeled, sliced

1 garlic clove, minced                                                            2 c heavy cream or parave

1 celery rib, chopped                                                  3 T snipped chives or scallions chopped                                                                                                 w/some green

2 large fresh hearts of palm (about 1 ¼ lbs) or 2 10-oz cans large hearts of palm.

 

In a large saucepan, melt the butter over medium heat.  Add the onion & garlic; sauté 5 minutes or until translucent.  Add the leek & celery & cook another 3 minutes, or until wilted.  If using fresh hearts, add them now & sauté for 15 to 20 minutes.

 

Add the stock & sliced potato, season with salt & pepper; bring to a boil.  Reduce heat & simmer for 20 minutes or until the potato & hearts of palm are soft & tender.  If using canned hearts of palm, add them just when the potatoes become tender & heat through for 4 to minutes. 

 

Strain the mixture, reserving the stock & puree the vegetables with a little stock in a food processor or blender.  Add the remaining stock and cool.

 

Stir in the cream and chill 2 hours or more.  Serve in chilled bowls and sprinkle with the chopped chives or scallions.  Serves 8.

 

Barbecued Fish

 

Ingredients:

 

6 lbs firm white fish fillets (Grouper, Snapper, Cod, or Haddock)  ¼ c olive oil

Juice of 5 limes                                                                                  8 small onions, quartered

5 garlic cloves, chopped                                                                     5 green bell peppers, cut in

½ c white wine vinegar                                                                      eighths

2 c white wine                                                                                    8 med tomatoes, cut in

2 t salt                                                                                                 wedges or 32 cherry tomatoes

Flour for dredging

 

Cut the fish into 2 inch cubes.  Rinse with cold water and the juice of 2 limes; pat dry.  Place the fish in a large bowl & prepare a marinade with the juice of the remaining 3 limes, garlic, vinegar, wine, salt & olive oil.  Marinate the fish for at least 6 hours, refrigerated.

 

Heat grill until hot.  Drain the fish & pat dry.  Place 4 fish cubes on each skewer alternating with a tomato wedge, onion wedge, a green pepper wedge.  Dust the kebobs lightly with flour shaking to remove any excess, & place over heat.  Turn occasionally until browned all over.  To serve, place the kabobs on individual plates.  Use slices of tomatoes, onions and bell peppers to decorate the plate.

 

Tomato Rice

 

Ingredients:

 

1 T olive oil                                                                            2 c water

1 medium yellow onion, chopped                                          2 c long-grain rice

1 clove garlic, minced                                                                        salt & fresh-ground black pepper

4 to 5 med. tomatoes, peeled, seeded & chopped                  2T minced flat-leaf parsley   

3 to 4 T tomato paste, to taste                                                            or cilantro

 

Heat the olive oil in a heavy saucepan over medium heat.  Add the onion and garlic.  Cook, stirring about 5 minutes.  The vegetables will be lightly golden.  Swirl in the tomatoes & tomato paste.  Cover & simmer for about 15 minutes.  The vegetables will be cooked down & darken, not scorched.

 

Add the water & bring the mixture to a rolling boil.  Stir in the rice.  Lower the heat to simmer.  Cover and cook for about 20 minutes.  The liquid will be absorbed, with grains tender and separate. 

 

Maionese Verde

 

Ingredients:

 

1 ½ c homemade or store-bought mayonnaise                      1 T capers, drained, rinsed, chopped

3 scallions, including some green, chopped                          1 small sour pickle, chopped

2 T chopped fresh parsley                                                      1 large hard-boiled egg, chopped

1 T chopped fresh cilantro                                                                 (optional)

1 T snipped chives                                                                  Preserved malagueta pepper oil or                                                                                                         hot pepper sauce to taste

Combine all ingredients & mix thoroughly.  Cover & refrigerate until ready to use, up to 3 days.  Makes about 2 cups.

 

Broccoli Rice

 

Ingredients:

 

3 T olive oil                                                                            1 t salt

3 garlic cloves, minced                                                          3 c cooked white rice

1 medium onion, minced      

1 bunch broccoli, florets only, chopped

 

In a large skillet heat the olive oil and sauté the garlic & onion until soft.  Add the broccoli, cover & cook, stirring occasionally until just tender, about 3 minutes.  Add the salt & rice.  Stir until rice is hot.  Serve immediately.  Serves 4.

 

 

Banana Frita

 

Ingredients:

 

6 small bananas, peeled, cut into 2” pieces                           ½ c unsalted butter

1 large egg, beaten                                                                 salt to taste

1 c fine bread crumbs

 

In a mixing bowl, gently toss the bananas with the egg to moisten, then lightly roll the bananas in the bread crumbs.  In a large skillet, melt the butter over medium heat.  When the foam subsides, add the bananas & fry on all sides until golden.  Season with salt & serve hot.  Serves 6.

 

Coco Queimado

 

Ingredients:

 

2 c packed grated fresh or packaged unsweetened coconut              1/8 t ground cloves

½ t ground cinnamon                                                                         2 c packed dk brown sugar

2 large egg whites

 

In a large bowl, toss the coconut with the cinnamon & cloves; set aside.  Lightly oil 2 baking pans with vegetable oil.  In a heavy-bottom saucepan, melt the sugar over medium-low heat, stirring until the mixture thickens.  Remove from the heat and immerse the pan in cold water, without allowing any water to enter the pan, to stop the cooking.

 

Whisk the egg whites until white and frothy, but not stiff.  Fold this into the coconut mixture & with a large soup spoon, scoop the mixture onto the baking pans, separating each spoonful by 3 inches.  The Coco Queimado will spread as it cools.  Set the baking pans in a dry place and cool for 2 hours or until set.  Store in a covered container.  Makes 16 small Coco Queimado.

 

Orange Pudding

 

Ingredients:

 

3 c sugar                                 1 c orange juice

12 eggs

 

Preheat the oven to 400 degrees F. In a small pot over low heat; heat 1 c of the sugar, stirring constantly with a wooden spoon, until it melts and is fee of lumps.  When the sugar turns a light caramel color, remove it from the heat & pour into a 6 cup mold.  Let cool.  In a large bowl, beat the eggs, remaining sugar & orange juice until fluffy.  Strain this mixture twice though cheesecloth for a smooth pudding.  Pour the batter into the mold & place the mold in a larger baking pan filled with 1 inch of hot water.  Bake the pudding for 50 – 60 minutes until a toothpick inserted in the center comes out clean.  Remove from oven and let cool.  Refrigerate for at least 4 hours. 

 

To serve:  Loosen the edges with a knife & invert the pudding onto a plate.  Add ½ c water to the caramel on the bottom of the mold and place over low heat until it melts.  Cool slightly and pour over the pudding.

 

Limonada Suissa

 

Ingredients:

 

1 lime              Cracked ice cubes                   2 T superfine sugar, to taste

 

Slice the lime in half starting at the stem end.  With a sharp paring knife, remove the inner pith core of each half.  Slice each half into 2 or 4 pieces.  Place the pieces in a blender or food processor with the sugar and 4 – 5 cracked ice cubes.  Pulse on and off until the lime is reduced to small green specks.  Add for more cracked ice cubes & blend or process for 3 seconds.  Add ice to a tall glass and pour or strain the juice into the glass, as preferred.

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