Traditional Brazilian Snacks Being on the go means you will sometimes miss lunch, even in Brazil. Here are two great snacks that will carry you thru the day until dinner time. Mouth watering and oh so delicious! Bauru Sandwich SERVES 1 INGREDIENTS 1 (6) crusty Portuguese roll 4 slices deli roast beef 3 slices tomato 6 dill pickle chips 2 (¼-thick) slices mozzarella INSTRUCTIONS Heat oven to 350°. Split roll lengthwise and place roast beef, tomato, pickles, and mozzarella on bottom; cover with top bun and place on a baking sheet. Bake until cheese is melted, about 5 minutes; serve hot. Acarajé Black-eyed Pea Fritters INGREDIENTS For the Filling: 1 onion 1 teaspoon chile powder 1 cup small shrimp, fresh or frozen, shelled and de-veined 2 tablespoons palm oil or olive oil Salt and pepper to taste For the Fritters: Preparation Make filling: Slice the onion very thinly. Place the sliced onions in a skillet with the olive oil or palm oil, sprinkle with salt and chile powder, and cook on low heat until they are soft and golden brown (about 15 minutes). Add the shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside. Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas. Remove the seeds and white parts from the inside of the chile pepper and add to the processor. Process mixture just until very well-blended, adding a tablespoon or two of water or broth if needed. Add flour by the tablespoon, until the mixture is stiff enough to hold a shape. Divide into 15 pieces, and shape into balls or ovals with the palms of your hand. Heat 2 inches palm oil and/or vegetable oil in a pot on medium high heat. Fry several fritters at a time until browned on all sides. Drain fritters on a plate lined with paper towels. Fritters can be kept warm in a 200 degree oven. Split fritters in half and fill with a spoonful of the onion and shrimp mixture. Serve warm.
Posted on: Wed, 16 Jul 2014 03:25:07 +0000
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