This is Emeril’s version of the national cocktail of Brazil, which is especially refreshing during warm weather. Sort of like a Brazilian Mojito (without the mint)! The key to making it strictly Brazilian is to cachaca, which is Brazilian brandy made from sugarcane.
This recipe includes sweet potatoes and black beans with a simple mayonnaise dressing. I have not tried this yet but is sure sounds good. From recipelink.com
This is a cousin of the chocolate drop, brigadeiro, instead of chocolate there is coconut. This is a staple at any Brazilian child’s birthday party.
Similar to Maionese, or Brazilian Potato Salad, this is another favorite dish of mine from Brazil, my husband’s home country. My favorite version was served to me 10 years ago at an authentic Brazilian restaurant in Southboro, Massachusetts called Ipanema. I rushed home and came up with this and I think its pretty darn close! This is a newly adopted recipe. I will be trying it soon. 🙂
This is a recipe that I found in Steven Raichlen’s “The Barbecue Bible” for Brazil. You can also make this in a vegetarian form by leaving out the bacon and increasing the oil to 2 tablespoons.
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