Recipezaar: Brazilian,Spicy recipes

Molho apimentado (Hot sauce)

Wed, 07 Nov 2001 17:22:17 -0500

-- posted by LikeItLoveIt

South American Steak Sauce

Mon, 25 Feb 2002 10:55:12 -0500

Also makes an excellent marinade for steaks and pork chops. -- posted by Mille®

Satan's Own Salsa

Sun, 07 Jul 2002 19:04:27 -0400

Serve with fish, shellfish and seafood. Devilishly good. -- posted by Mille®

Melodee's Hot Wings

Mon, 15 Jul 2002 07:04:34 -0400

I don't remember where I got this recipe, but I have tweaked it here and there over the years. My family likes this version because it is not sloppy wet like so many others out there. However, this recipe can be served wet too. -- posted by Melodee

Hot Red Sauce (Salsa Ranchero)

Mon, 20 Oct 2003 20:00:16 -0400

Posted by request. From Latin American Cooking, a treasury of recipes from the South American countries, Mexico and the Caribbean. -- posted by Derf

Molho Di Pimentao

Tue, 31 Aug 2004 20:00:16 -0400

Great condiment for a marinade or to add to salsa or soups. From Solo Suppers by Joyce Goldstein. -- posted by trelawney8

Canadian Bacon Bow Ties

Tue, 31 Jan 2006 20:49:26 -0500

I love canadian bacon and wanted to spring something new on my monthly dinner club participants. I read a similar recipe in a cookbook, but concocted my own version. It was a huge hit and a mainstay in my house. -- posted by ChefCatLeslie

Churrasco Con Pebre

Mon, 18 Sep 2006 23:29:08 -0400

"Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil and a flat tenderloin in Nicaragua." Here the steak is cut in the Nicaraguan style, seasoned with Salvadorian spices, and accented with a Chilean sauce called Pebre. Pebre is served as a meat or chicken accompaniment and it's also delicious atop grilled tomatoes. A lovely bright-green color, Pebre has a fresh garden taste with none of the sweet overtones of many hot sauces. Be warned that this is no regular steak sauce, but rather an equivalent to the hot mustard sauce served in Japanese restaurants. I have posted the Pebre without Habanero chiles but feel free to add them when preparing the sauce. Courtesy of Healthy Latin Cooking by Stephen Raichlen and Cooking Light, January 2000. -- Don't be put off by the long list of ingredients, they are to make the sauce of which you will have a lot leftover. -- It is all so good! Make the Pebre first and then you will have it ready for the steak. -- posted by Manami

Brazilian Vegetable Curry With Spicy Tomato and Coconut Sauce

Sun, 29 Oct 2006 13:55:40 -0500

Very, very easy to double for large numbers of people. It can be served with rice or large flat breads for people to tear bits off and scoop up the curry. It can be frozen once cooked and cooled and the vegetables can be subbed 6 chicken breasts if you so desire. -- posted by PinkCherryBlossom

Brazilian Beef and Tomatoes

Sun, 18 Mar 2007 22:49:21 -0400

You can plate this dish over egg noodles or rice if you wish. I prefer it in a bowl with warm corn tortillas which I use as scoops. -- posted by DiB's

Brazilian Marinated Steaks With Chile Lime Sauce

Mon, 10 Sep 2007 15:19:26 -0400

For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the same as a tabasco or a Thai pepper. By comparison, its lowly jalapeño cousin only rates between 2,500 and 10,000 Scoville units in heat. Either way, remember to wash up after handling them! Be prepared for fragrant breath after this meal as garlic and onion are present in abundance. You may even enjoy the smell again in a hot shower the next morning as is oozes through your pores. ;-) -- posted by SusieQusie

Brazilian Vinaigrette Sauce (Molho De Vinagrete)

Mon, 10 Sep 2007 15:21:38 -0400

Traditionally served over meat and/or beans this sauce can be as hot as you like it. As a guide - cayenne peppers are roughly 10 times hotter than your run-of-the-mill jalapeno. As Ms. Hilton would say _"That's hot!"_ ;-) -- posted by SusieQusie

Nachos

Fri, 04 Jan 2008 01:36:32 -0500

Two ways to make these, but either way is very messy! Everybody loves these in my house. -- posted by Food Dude

Aztec South American Chocolate and Chilli Glazed Pork Strips

Thu, 27 Mar 2008 23:39:18 -0400

A fabulous combination of heat and sweet makes this chilli and chocolate glazed pork a real winner. And, this Sophie Grigson recipe uses a very cheap cut of pork, so it makes a very economical meal; however, the unusual and exciting flavours would make this a great dinner party dish. Serve with assorted stir-fried vegetables, relishes and sauteed potatoes. The Aztec's were famous for using chocolate in their cooking, both savoury and sweet - and the addition of a good quality chocolate adds a deep and delicious dimension to this humble cut of belly pork. -- posted by French Tart

Brazilian Chicken With Green Pepper and Herb Salad

Sun, 11 Jan 2009 21:55:05 -0500

Griddled spiced chicken and a crunchy flavour-packed salad make fuss-free preparation and easy eating. -- posted by English_Rose