The World Cup is underway in Brazil, which means fans are enjoying great soccer, music and food. But if you’re watching from home, try these delicious Brazilian dishes perfect for the games.
Brazilian Street Food: Midnight Hangover Hot Dogs
Hot dog buns (Potato rolls are nice)
Onion, thinly sliced
Green, red and yellow peppers, de-ribbed and thinly sliced
Garlic, smashed and minced
Tomatoes, canned whole, roughly chopped
Oregano, fresh or dry, rough chop
Salt and Ppepper
Typical Brazilian Toppings:
Hard boiled eggs, minced fine
Corn and peas, (frozen or canned), warmed in water and/or oil; rinse well and hold
Parmesan cheese, grated
Potatoes, finely julienned and fried (matchstick French fries)
1. Warm oil in saucepan large enough to accommodate hot dogs et al.
2. Add onions, peppers and garlic. Sauté until soft. Do not let color.
3. Add hot dogs, tomatoes, oregano and s/p. Simmer 15-30 minutes.
4. Place strainer in flat skillet with water. Bring water, add hot dog buns to strainer with cover to soften, warm and lightly steam hot dog buns.
5. Serve hot. Spoon some of tomato sauce on hot dogs; add toppings mile high.
Bahia Beach Snack: Black Eyed Pea and Shrimp Fritters
1 Onion, small dice
1 # Shrimp, (frozen ok), rough chop, or use tiny shrimp whole
1 Jalapeno (optional), fine mince
Olive or veg oil
1. Sauté onion and jalapeno in oil on LOW heat,
2. Add salt, pepper, and chile powder and cook until soft and golden brown.
2. Add shrimp, stir. Remove from heat stir until shrimp are pink. Taste. Adjust salt and pepper. Hold
Fritters (food processor or good blender makes these amazingly easy):
Black eyed peas, about 2 canned ok (or more authentically, dried, soaked and cooked)
2 cloves Garlic
1 Onion, rough chop
1 Chile pepper of choice; jalapeno, habanero etc., white veins removed, seeds (optional)
Water, chicken broth, or shrimp stock (may not need)
1-2 T Flour
Vegetable oil (Palm oil is authentic)
1. Heat about two inches of oil in saucepan on medium heat; also heat oven 200 degrees (to hold)
2. Drain canned black eyed peas well.
3. Chop onion, garlic and process in food processor until fine.
4. Add black eyed peas and process.
5. Add pepper.
6. You may have to add 1-2 T water (or broth) to assure mixture is well blended.
7. Either in processor or by hand, add 1-2 T flour until mixture is stiff and holds shape. At this point, you can make the fritter batter ahead and hold it for finishing later. Label, date and refrigerate.
8. Form batter into balls or ovals with hand. From two cans of peas, you should get about 12-15.
9. Fry fritters in oil until brown on all sides. Drain on paper towels and hold in oven.
10. To finish: Split fritters in half and fill with spoonful of onion and shrimp mixture. Serve warm. Have plenty of cold ones on hand to wash them down. Enjoy these as much as Anthony Bourdain did on his trip to Brazil.
Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.
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