Hello Guys…this is one damn good dish…..a must try if you never did!!!

Ingredients;

- Black Beans (of course);
- Smoked Pieces of Pork Meat (Ears, Feet, Ribs, Skin, etc);
- Smoked Sausage (Calabresa Style);
- Bacon;
- Onions;
- Garlic;
- Salt;
- Pepper;
- Olive Oil;
- 1 Tablet of Knorr “meat”
- Loro Leaves.

Preparation:

Get big tall pan and the beans w/ water let it cook 30 minutes medium heat and in another pan add the pork meat and let it boil and cook untill they get very soft more or less 30 to 45 minutes, then add them into the beans…in another pan fry the onions, garlic, knorr tablet, olive oil, bacon and then when it’s nice fried add into the beans stir it up taste see if it’s good if needed add more salt. Then leave on low heat cooking add the loro leaves cover it up…let it cook for another 20 to 30 minutes , but make sure the beans are not melting……and it’s ready to serve, make some white rice, cut some slices of orange and make a nice braised cabbage seasoned as you like and Boom!!! Let’s eat!!!!

ENJOY IT!!!!

Hello Guys…..Well tonight i decided to make a gnocchi bolognese style with a little touch of my imagination……believe me…taste soooooooo good!!!

Ingredients:

- One or Two packs of gnocchi or if you prefer you can make the pasta (mass) your self.
- One Whole Onion;
- Garlic;
- Tomatos;
- Tomato Paste;
- Basil;
- Salt;
- Red Crushed Pepper;
- Bacon;
- Ground Meat;
- Olive Oil.

Preparation:

First you will make the sauce…..chop the onions, garlic, tomatos and on a pan with a little bit of olive oil and add the bacon, let it fry. Now add the ground meat, salt and crushed pepper as much as you like…let it fry a little and then add the tomato paste and a lilttle water as well. Let it cook for a while….then add fresh basil……let it sit on low heat for a while…..in the mean time you get another pot or pan heat up water with salt and oil….let it boil…when its ready throw the gnocchi in it…..when all the gnocchi are floating….IT’S READY.
Now drain the water out……put in a nice dish and add the sauce….AND DONE….LET’S EAT!!
DON’T FORGET THE PARMESAN CHEESE!!!!!!

DON’T FORGET A NICE BOTTLE OF RED WINE!!!!

While I stole this from my buddy, Wallace on www.everydayguy.tv, I wanted to give you a good basic recipe also for making fresh gnocchi

1. Boil the potatoes whole with the skin in salted water until cooked.
2. Once cooked drain the potatoes and then peel them being careful not to burn yourself.
3. Pass the potatoes through a potato ricer and into a bowl.
4. Add the flour, egg and a good pinch of salt.
5. Mix until you have a nice pliable ball of dough.
6. Prepare a work area and dust it with flour.
7. Take the dough, a piece at a time, and roll it out with your hands until you have rolls about 3/4 inch in diameter.
8. Cut the tubes of dough into pieces about one inch long.
9. With a fork, holding the tines against the work surface, use your finger to press a piece of dough gently against the fork and roll it slightly then letting it fall to the table.
10. The result should be gnocchi with an indent on one side from your finger and a pattern on the other side from the fork.
11. Handle the gnocchi carefully so they don’t loose their shape. Place them on a lightly flour plates. Keep them apart so they don’t touch one another or they’ll stick together.
12. Bring a big pot of water to a boil and then add the gnocchi carefully a plate or two at a time. When they float to the surface they are ready just remove them with a slotted spoon and set them in a strainer to drain off the excess water.
13. Add more gnocchi to the water and serve the others right away

NOW YOU SHOULD BE READY!!!!!!!!!!

Remember – gnocchi is create with anything, stuffed, a little sage butter, crab meat, spinach, you can really get imaginative with them.

Dont forget the RED WINE!!!!!!!!

Hello guys…this is one great recipe and I love to eat great dishes and I love to cook sometimes. Today I decided to make a fish stew where it origins is from Bahia – Brazil, but first made by indians in a very diferent way.

Ingredients:

- Fish: Whiting or any other like white grouper, hake yellow.
- Tomatos;
- Onions;
- Potatos (not a must);
- Few Leaves of Cilantro;
- Oil Palm known as “Oleo de Dende” (in portuguese);
- Coconut Milk;
- Salt (as you like);
- Black Pepper (as you like);
- Green, Red and Yellow Peppers;
- Garlic (not a must);
- Olive Oil.

The other thing that is good and bad about Rio is that everything happens between the boroughs (barrios) of Leblon and Copacabana – actually a lot happens in areas, like Barra Tijuca, Lapa and others but for the tourist – Leblon and Copa can offer you a lot and are centrally located.

I happen to like to stay in Copacabana due to its proximity to some of my friends and also being closest to the metro and buses to go to other places. It also happens to have a lot of good restaurants and clubs that are not as touristy as some of the ones in Ipanema – definitely not at pricey.

My last couple of times there – I have used Rio Rentals 4 Less.

One of the locations:
Rua Constante Ramos 13 & Avenida Atlantica – with Internet, and International Phone Available! Lateral Ocean View, 3 Bedroom with private entrance to apartment (1 Apartment per Floor). 3 Queen Beds, Cable Flat Screen TV, IPOD Connection in all Rooms, Living Room, Dining Area, Full Kitchen, 2 Full Baths. Excellent location directly across the street from the beach and close to everything. Digital Safe, 24 Hour Doorman security.Towels and Linens Included.
• Local Convenience:
o Luncheonette
o Breakfast / Juice bar
o 5 Eateries
o Pharmacy
o Locksmith
o Internet Cafe
o Laundromat
3 bedroom ( 3 Quartos)
Low season – US$120 / night
High season – US$ 140/night

Clean and close to the beach. The price is also right when you consider that a decent hotel will run you about $100-200 (USD) per night.

As some of you may know, I love meat and salads. Have company coming over. Need to do some more things. I am going to make an appetizer (will be in the next post) my take on an Italian Rice Cake. But for sure, Brazilians need Beans (Feijao) well at least I think (haha).

So I really don’t understand how you can do Feijao in Brazil and make it light. I mean I am trying to watch the diet but every now and than, you need some good hearty food.

Wally’s Feijao includes the follow:

- Pack of Beans (1lb) – (Soaked over night in water with Garlic, Onions, bay leaf and salt).
- Assorted Dry Herbs (that is what I can get), including oregano, bay leaf, thyme and basil.
- Fresh Cilantro
- Garlic
- One whole Onion
- One Green Pepper
- One Red Pepper
- One Serrano Pepper (wanted to go hotter but decided to leave it on the side).
- a small piece of thick cut bacon – about 3 strips.
- Salt
- Pepper
- Cumin
- Curry

In a large pot, go the onions and peppers that have been diced. let them “sweat” for about 2 minutes. Now remove the beans from the water and add them to the pot. I like to let everything at this point begin to “Combinate” (not a word but I am branding it – hahaha) Combination and Marination is the key to Wally’s cooking.

Add in the herbs, salt, pepper, cumin, curry.

Now I typically let everything sit on low to medium heat for at least 5 minutes. Constantly stirring, add a little more Olive Oil. Now the Beans are really seasoned. Coated with all the seasoning – they have been through the C & M process.

Add water to cover the beans. Cover. Let it stay on a low-medium heat for about 1.5 – 2 hours. You will need to constantly check the pot and add cups of water so not to burn. After the 2 hours – turn up the heat about 20% uncover and began to stir the beans while mashing some of them with something like a wooden spoon. The starch in the beans will assist in thickening the beans. The beans are almost done. – About 15 minutes of stirring and they should be ready.

Hope my friends like them!!!!!!!!!

5 September 2007

In Salvador, Bahia, just met up with my buddy Captain Ron (yes, he is really named Capt. Ron – LOL). Ron has a slight problem. He is stuck in Salvador. Does not speak the language. Has a beautiful Catamaran that he needs to deliver to South Africa. But he has to wait for at least two more weeks for another mate to arrive and a part. What do we do?

Let’s take a trip.

1^st thing – go shopping. Need to buy supplies. We strike a deal with my buddy – Ron! He sails. We buy the stock and chip in for any gas. In addition, I COOK. He has already tasted my cooking and is keen on having some REAL food instead of eating out every night and suffering to order (in Portuguese).

So I am off – Shopping in Perini (www.perini.com.br) Great place. Looking for what will go well on a boat for a day or two trip. Get some breads, cheeses, cold cuts (a must Mortadella). What do you know they actually have something from back home – BACON, I mean real bacon must buy! Get some fresh Seafood (fish – Dorado / Mahi Mahi and Tuna, plus shrimps!). Load up on fresh herbs, I find rosemary, garlic chives, basil, cilantro and dill. Need eggs and just other stuff – filler –rice, pasta, polenta. Plus don’t forget the must haves for the morning while traveling with anyone an assortment of salgados (empanadas, tortas, etc.) and pastries.

Don’t forget liquor, beer, juice, water and ice! Take everything to the boat pack the coolers. Take out a Picanha (Rump Roast) set it to marinate in garlic, beer and a little Guarana (Brazilian 7-up). That will be tomorrow night’s dinner. The beer is in the cooler on ice. We are all set ready to travel tomorrow.

Let’s get going.

It is now tomorrow morning. Leave the apartment early. Pick up some more ice and get ready to sail. One problem! It is raining. Are we going to sail in the rain? So there is an immediate remedy – old fashion American Breakfast with a twist – cooking for 8 Hungry persons.

Bloody Mary

-

I told you – we got Vodka – In Brasil – Smirnoff is some of the best priced Alcohol you can buy.

- Everything should be made to taste. My guests are seasoned partiers and getting ready to enjoy a couple of days on this lovely boat.

- Liter of Vodka

- Tomato Juice

- Ground Pepper (hard to find in Brazil, not really used).

- Salt

- Scallions.

- Worcestershire Sauce.

- Tabasco Sauce.

- Celery.

o I use a 3 – 2 ratio for mixing. 3 Parts Tomato Juice to 2 parts Vodka. Over Ice in a pitcher. Stir add in salt (should not need a lot), pepper, Tabasco, Worcestershire sauce and chopped scallions and celery (finely chopped).

- Pour for your guest while they are waiting on breakfast. Got to keep them happy.

Wally’s Hash Browns

- Dice your potatoes and place them in a large non-stick skillet. With Olive Oil, salt and pepper.

- Now dice an onion and bell pepper.

- Finely chop Leeks (if you can find them – we did)

- In addition, a roasted mild pepper – I found a Poblano-like pepper already roasted. Chopped it fine.

- Place all ingredients in a pan to sauté separate from the potatoes.

- Now in concert – the potatoes should be browning and the other ingredients should be ready to combine. Does not really matter which pan to which.

- I like to take the onions, etc to the potatoes.

- Now that they are together add Bay Leaf, one cup of water and cover. Let simmer for 15-30 minutes on low heat –constantly stirring.

- You want the texture to be almost close to mash. Let the water dissipate. Now add a dash of olive oil. Uncover and let the bottom brown (I like almost burnt). Now these are Wally’s Hash Browns.

Spicy Scrambled Eggs with Cheese and Chives.

- Easy

- Of course we are serving these with Bacon and Bread

o Place the Bacon in non-stick pan to cook. Make sure you regulate the heat. At least 2 – 3 strips per person.

o Place the bread – we had loafs in the oven on low heat to warm.

- Crack Eggs (2 – 3 per person) beat until thoroughly mixed. I like it to be almost like a batter. If you have a processor, not a bad usage for a lot of eggs – but I am old fashion – we did not even have a whisk – used a fork.

- Add salt, pepper, and dry seasonings (had garlic powder and Italian seasoning). Also a couple of dashes of Worcestershire sauce (I can never say that word).

- Beat it well. Let sit in the Refrigerator.

- Heat a non-stick pan (the largest you can find)

- Chop some Onions (I prefer Shallots, if I can find them, if not Red).

- Put them to sauté. Once translucent and soft, turn down the heat. Add some of the cheese (I found provolone and a white Brazilian cheese – queijo mineira – mild and creamy). Let it start to melt. I like to add a ¼ cup of milk. Make makes almost a cheese sauce at this point, lets’ add the eggs. Slowly stirring and folding the eggs, until creamy and soft now time to add the rest of the cheese (to your liking – I like CHEESY Eggs) and the chives (of course chopped).

- Your Eggs are ready to serve.

Sit everyone down! The sun is coming up. Almost time to Sail! Hope everyone likes it.