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Home Cooking with Hockey Pub: Brasilian Cuisine

By on March 20, 2011 in Game-Day Meal

Coxinha

It’s true, Habs fans are everywhere! They can be found in all corners of the globe and the All Habs Network gladly showcases the talents of its international writers.

This week’s edition of “Home Cooking with Habs Tweetup” features fare from Brasil, home of many proud Canadiens fans. Many thanks to Uly for sharing a tasty portion of her culture. I know I can’t wait to give this recipe a try – Enjoy!

SAO PAULO, BRASIL — To taste Brazilian cuisine is to taste Brazilian history. The largest country in South America owns a cultural diversity that reflects directly on the cuisine. The tropical weather contributes to the infinite numbers of fruits and vegetables, most of them not found elsewhere on the planet.

The influence of colonization has created several Brazilian recipes such as Feijoada(Brazilian bean soup with various kinds of meat), Churrasco(Brazilian BBQ) and Acarajé(vegetable dumpling with shrimp).

To discover more about Brasil by exploring one of the most delicious recipes, I am pleased to introduce one of the most famous Brazilian snacks: coxinha.

The history of ‘Coxinha’ (as it was named by Princess Isabel) begins with a visit of the Portuguese royal family to a small town in the southern state of Rio de Janeiro.

The snack, before served only to royalty, has now become a common Brazilian food that is usually served at parties and during games as accompaniment to sauces. The recipe is pretty quick and practical and you can find it below.

COXINHA

Filling:
1 kg chicken breast cooked and shredded
2 medium onions chopped
2 cloves garlic, crushed
Salt to taste
Spice to give a color
oil or olive oil
Chopped red pepper to taste

1. In a pan with olive oil add the garlic, chopped red pepper and onion. Fry until golden brown. Add the shredded cooked chicken breast and saute for a few minutes. Add the salt and the spice. 2. Put the filling on a plate and let it cool down

Dough:
1 liter of milk
1 liter of water
1 cup oil
1 spoon (soup) salt
2 cubes chicken bouillon
1 / 2 kg flour
cold water and bread crumbs for dredging
oil for frying

1. Put the milk, water, oil, and the chicken broth in a pan. Bring it to boil.
2. Gradually add the flour. Cook slightly and mix well with a wooden spoon until the dough is smooth and loosens from the bottom of the pan.
3. Put the dough on a plate and let it cool down for 5-10 minutes.
4. Take a tablespoon of dough and flatten it in your palm. Put a teaspoon of filling in the middle of the dough and roll it into a chicken drumstick shape.

Coating:
2 egg whites
1 cup milk
A dash of salt and pepper
2 cups flour
2 kg of bread flour

1. Beat an egg in a bowl and add the milk, a dash of salt and pepper.
2. Put the breadcrumbs in another bowl.
3. Dip the drumsticks in the egg and then coat them in the bread flour.

To fry:
1. Deep-fry the drumsticks in hot oil until golden brown all over.
2. Put the drumsticks on a paper towel.
3. Serve the drumsticks immediately.

photo credit: www.comeketo.com

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About the Author

About the Author:

Rick Stephens is the Editor-in-Chief of Hockey Pub..

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