Olympic Party Ideas
Brazilian Cheese Bread Sliders with Roast Beef, Red Peppers and Arugula
These Brazilian cheese bread sliders are great for gluten-free entertaining. The dough is made from sour tapioca flour (starch), and the cheesy rolls are extra-delicious stuffed with roast beef, marinated peppers, and fresh arugula.
Hearts of Palm and Avocado Salad
This Brazilian-style salad might taste a bit rich--with creamy avocado and a mayonnaise dressing--but it's really quite healthy.
Mixed Grill with Chimichurri Sauces and Roasted Peppers
In Argentina, a mixed grill is called a parrillada (parrilla means "grill" in Spanish). The dish is served in a rustic style, with whole pieces of meat like chicken hearts and sausage brought to the table. Michelle Bernstein prefers to grill skewers of meat for a more elegant presentation; here she uses chicken livers instead of hearts.
In Brazil, cooks make feijoada--the national dish of stewed, smoked meats and black beans--with dried beef called carne seca. Beef jerky is a clever approximation.
Basil-Crusted Leg of Lamb with Lemon Vinaigrette
With its basil-and-pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bridges Brazil and Provence.
Sausage-Stuffed Brazilian Cheese Breads (Pao de Queijo)
Pao de queijo is a traditional Brazilian cheese bread made from sour tapioca flour. If you can't find the sour version, you can substitute regular tapioca flour. This recipe includes browned pork sausage that's mixed into the rolls. Cut them in half and fill with a fried egg for a perfect mini breakfast sandwich.
Grilled Cilantro-Lime Shrimp with Yuca
Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions and a hit of cumin.
Churrasco with Chimichurri
Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordua makes his with butterflied tenderloin, Nicaraguan-style.
Bolinho de Bacalhau
Look for thick pieces of salt cod when you shop, they are easier to shred and are better quality than thinner pieces.
Pulled Pork and Goat Cheese Quesadillas
Tim Love overstuffs his quesadillas with delectable braised pork and sauteed onions and peppers, then goes (almost) over the top by smearing the tortillas with soft, tangy goat cheese.
Grilled Shrimp with Black-Eyed Peas and Chimichurri
Chef Chris Hastings uses the vibrant South American herb sauce chimichurri as a marinade for these tasty shrimp, and also as a dressing for the black-eyed pea ragu that's served alongside.
Duggan McDonnell riffs on the caipirinha by embellishing the classic combination of Cachaca, sugar and lime with Essensia Orange Muscat from Quady Winery in Madera, California.
PDT/Crif Frozen Piña Colada
Jeff Bell at Manhattan's PDT (one of the best bars in the world) freezes coconut water and a mix of fruit juices, then blends them with rum to make a terrific, superfresh version of the classic cocktail.
Daniel Boulud's Caipirinha
Sweet, tart and strong, the caipirinha is mixed with the Brazilian spirit cachaca. Cachaca is similar to rum but made from sugarcane rather than molasses. "It's more sophisticated than rum because it's more pure," says Brazilian artist Vik Muniz, patriotically.
Think of these handheld Brazilian sweets as chocolate truffles by way of the beach. They are a cinch to make and can be rolled in anything from chocolate sprinkles to shredded coconut to cocoa powder.
Six-Layer Coconut Cake with Passion Fruit Filling
This towering dessert is made up of layers of super-moist, almost puddinglike coconut cake spread with tangy passion fruit curd, then topped with whipped cream and crispy flakes of toasted coconut. The recipe is from Cynthia Wong, pastry chef in Decatur, Georgia. The cake may look intimidating, but it's easy to make: "Just pop the layers out of the baking pans and slap them together," Wong says.