Dinner, Level 1, Levels 2 And Above, Recipe

Bola da Carne da Dona Zena – Dona Zena's Meatballs

An official meatball recipe, proving you do not need bread crumbs to make a good meatball!
2 1/4 lb (1 kg) good quality ground meat – ground chuck is best
1/2 cup ripe tomato, peeled, seeded and finely chopped
1/4 cup onion, peeled, seeded and finely chopped
1/4 cup green bell pepper, seeded and finely chopped
1/4 cup cilantro, leaves only, finely chopped
1 Tbsp garlic, minced
3 Tbsp white wine vinegar
3 Tbsp soy sauce
salt and pepper to taste
neutral vegetable oil for frying

Dinner, Level 1, Levels 2 And Above, Recipe

Brazilian Marinated Steaks with Chile Lime Sauce

4 (1½ inch thick) shell, sirloin, or rib-eye steaks
½ cup freshly squeezed lime juice
1/3 cup dry red wine
1 small onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons dried oregano
1 bay leaf
1 teaspoon freshly ground black pepper
Chile Lime Sauce (Makes about 1/2 cup):
5 to 10 preserved malagueta peppers (see Notes), chopped
1 teaspoon coarse salt
1 small white onion, finely diced
4 large garlic cloves, chopped
Juice of 3 limes
½ bunch Italian parsley, leaves only, chopped
Notes: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. These tiny, extremely hot peppers are pickled in a 2:1 oil to grain alcohol mixture and allowed to sit for 1 month before using. They are available in some Latin American markets, or substitute your favorite pickled hot chiles.

Dinner, Level 1, Levels 2 And Above, Recipe

Churrasco de Sao Paolo al la Parilla con Chimichurri Rojo – Brazilian-Style Barbecued Steak with a Garlicky Marinade and Dipping Sauce

1 recipe Chimichurri Rojo (see below)
Two 1-pound skirt steaks
1/4 cup assorted olives, pitted and chopped
1 tablespoon minced Italian parsley leaves
Kosher salt and freshly toasted and ground black pepper, to taste
Chimichurri Rojo
4 tablespoons virgin olive oil
1/2 cup Spanish sherry vinegar or red wine vinegar
1 1/2 tablespoons hot paprika
2 tablespoons cayenne
4 cloves garlic, minced
1 teaspoon freshly toasted and ground black pepper
1 teaspoon cumin, freshly toasted and ground
1 bay leaf, broken in half
1/2 teaspoon kosher salt

Dinner, Journal, Level 1, Levels 2 And Above, Recipe

Brazilian Beer-Marinated Chicken

4 garlic cloves, smashed
Four 1/4-inch slices of peeled fresh ginger, smashed
1 medium onion, thinly sliced
1 tablespoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon caraway seeds
1/2 green bell pepper, finely chopped
1/4 cup Dijon mustard
2 cups dark lager or stout, preferably Xingu Black Beer (see Note)
1/4 cup vegetable oil
Four 6-ounce boneless, skinless chicken breast halves
2 tablespoons unsalted butter, melted
1/4 cup chopped cilantro
Lime wedges, for serving

Dinner, Level 1, Levels 2 And Above, Recipe

Frango Grelhado com Limao – Grilled Chicken with Lime Marinade

4 chicken half-breasts, boneless and skinless
1/2 cup soy sauce
1/2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1/3 cup fresh-squeezed lime juice
1/2 tsp Tabasco sauce, or other bottled hot sauce
1/2 tsp paprika
2 Tbsp finely chopped garlic
wedges of fresh lime for garnish