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Brazil, Chudda's Cuisine/Lounge
Aug 18, 2014
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BRAZILIAN LAMB WITH MANDIOCA PUREE

I have been cooking less and  less lately, so that means less Brazilian food in the house. I can cook other things besides Brazilian food, but because of Marilyn I have to confess that I am getting lazy and lazy to cook something else. Despite, my laziness, I was dying to eat Brazilian food with lots of garlic…Yummy! So, we (because Marilyn knows a lot of Brazilian cuisine) bought a rack of lamb and seasoned it with our favorite brazilian peppers called malagueta and also made a mandioca puree to go along with it. The combination of flavors was amazing. It’s worth it to give it to give Brazilian flavors a try.  I guarantee you that is delicious!!

Brazilian ingredients are actually very simple.  Of course they eat LOTS of meat!  LOVE IT!  But the flavors they add are different.  Brazilian flavors include LOTS of garlic, lime juice, oregano, malagueta peppers (Bahia) and oregano.  Mandioca (also known as Yuca or Cassava) are everywhere. So we use many of these ingredients  when we cook.  When we went to Brazil we brought back some amazing malagueta peppers (you can buy  malagueta here) and use them often.  So, try some of these flavors.  You will love them!

Brazilian lamb with mandioca puree

INGREDIENTES

For Mandioca Puree:

2 big mandioca roots

Salt

Pepper

1/24 c. Garlic, mashed

2 T.Butter

Directions

Peel the manioca until you get to the white root.  Cut into pieces and put into boiling, salted water.

Brazilian lamb with mandioca puree

Cook until very tender.   Puree the manioca in a food processor until smooth.   Add salt to taste.

Brazilian lamb with mandioca pureeBrazilian lamb with mandioca puree

Sautee the butter with the garlic and add the mandioca puree, adjust the salt, pepper, garlic and butter for your taste.

Brazilian lamb with mandioca puree

Brazilian Lamb

Ingredients:

1 rack of lamb, cut in half

6 limes, juiced

6 large garlic cloves, mashed with salt into a paste

4 T. dried oregano

10 ea. Malagueta peppers, minced, or peppers of your choice (4 serranos, 2 Jalapeños)

3 T. Tumeric

Fresh ground pepper

Directions

Mix lime juice, garlic, oregano, peppers, tumeric and pepper in a bowl.  Add lamb racks and mix to coat.  Let marinate for at least 2 hours.

Preheat a grill to medium high heat.  Remove lamb from marinade and cook fat side down to begin, 5-10 minutes.  Flip lamb over and continue cooking, turning the lamb over as needed to evenly cook the lamb.  Remove the lamb at 130F for medium rare and let sit.

Brazilian lamb with mandioca pureeBrazilian lamb with mandioca pureeBrazilian lamb with mandioca pureeBrazilian lamb with mandioca puree

Beijos e tchau!

Ludmilla and Marilyn chudda

Ludmilla Ramos and Marilyn Chudda
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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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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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