Receita
Chudda's Cuisine/Lounge
Jul 24, 2014
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BRAZILIAN GRILLED PINEAPPLE

All of my family are in Brazil and whenever I talk to them I feel like nothing has changed since I left but at the same time I know that things have changed a lot. Of course things and my family have been changing (Thank God!!) over the years.  It’s life! With my mom, we “what’s up” all day long and with my grandma (who is 80 years old) I call her once a week to see how she is doing.   When I call her, she is always in the kitchen cooking something and all of a sudden she starts yelling: “Oh my gosh, there’s something burning!!” I feel so blessed that I have an amazing grandma that was/is so dedicated to our family, who taught me to cook, taught me to be brave and showed me how to love unconditionally. It’s so hard to see her getting older and see her losing certain capabilities that are natural during the course of life. I never saw my grandma with a cookbook or reading a recipe, ever.  Every Sunday when she used to make cakes, breads, cooking our traditional lunch, drinking her beer while my grandpa was cutting the finest kale I ever saw in my life, she was just dropping ingredients into a bowl and the measurements were through her eyes. That’s why when someone asks me about measurements in recipes I never know, because I learned this “bad” habit with her. Here is one of Grandma’s recipes.

BRAZILIAN GRILLED PINEAPPLE

Ingredients:

1 pineapple, peeled, cored and cut into rings

1 c. brown sugar

2 tsp. ground cinnamon

Grated ginger

Sweetened coconut, toasted

1/4 c. cachaca (you could leave out the cachaca if you don’t want to use it, it will taste a little different but still delicious)

BRAZILIAN GRILLED PINEAPPLE

Directions:

Preheat grill to medium high heat.

BRAZILIAN GRILLED PINEAPPLE

Mix together brown sugar, cinnamon, ginger and cachaca until well combined.  Pour over cut pineapple and marinate for 30 minutes, turning over every 15 minutes.

While the pineapple is grilling you can toast the sweetened coconut.

BRAZILIAN GRILLED PINEAPPLE

Place pineapple on hot grill and cook until caramelized and just tender 1-2 minutes on each side.  Remove from heat.

BRAZILIAN GRILLED PINEAPPLE

Stack pineapple layering toasted coconut in between each layer. Pour leftover marinade over the pineapple.

BRAZILIAN GRILLED PINEAPPLEBRAZILIAN GRILLED PINEAPPLEBRAZILIAN GRILLED PINEAPPLEBRAZILIAN GRILLED PINEAPPLE

Beijos e Tchau!

Ludmilla

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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