The 2016 Summer Olympics (Portuguese: Jogos Olímpicos de

The 2016 Summer Olympics (Portuguese: Jogos Olímpicos de Verão de 2016)
officially known as the Games of the XXXI Olympiad, and commonly known as
Rio 2016, are a major international multi-sport event that will take place in Rio
de Janeiro, Brazil, from August 5 to August 21, 2016.
Record numbers of countries are participating in a record number of sports. More
than 10,500 athletes from 206 National Olympic Committees (NOCs), including
first time entrants Kosovo and South Sudan, will take part. With 306 sets of
medals, the games will feature 28 Olympic sports — including rugby sevens and
golf, which were added by the International Olympic Committee in 2009. These
sporting events will take place at 33 venues in the host city and at 5 venues in
the cities of São Paulo (Brazil's largest city), Belo Horizonte, Salvador, Brasília
(Brazil's capital), and Manaus.
Saturday May 14, 2016 6:30 PM
At the home of Pam and Allen Terrell
Welcome Toast
 Piturinha
Drinks
 Brazilian Sangria
 White Wine
 Beer
Appetizers & Snacks
 Salpicao - Chicken Salad
 Tostones – Savory plantains
Entrees
 Churrasco - Flank Steak Brazilian Style
 Chimichurri - steak sauce
 Molho à Campanha - Vinaigrette sauce
 Pão de Queijo - Cheese Pop-overs
Side Dish
 Feijoada – Brazil national dish (vegetarian version with
rice)
Dessert
 Mousse de Maracuja (Passion Fruit Mousse)
INGREDIENTS:
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5 large juicy limes cut in 1/8ths
10-12 Tbsps. sugar
12 oz Cachaça
Crushed ice (check out Sonic for bags of crushed ice)
Muddle lime and sugar with a muddler or a spoon In a container with tight lid.
Fill container with crushed ice then Add Cachaça. Shake well, pour contents
into individual serving glasses and add thin lime slice to garnish on top. Cachaça
is available at Specs. Note: 99% of all Cachaça is consumed in Brazil.
Yield: 10 servings.
Brazilian Sangria
INGREDIENTS:
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1- bottle (750 ml) dry red wine
1 cup Cachaça (Brazilian rum)
1 cup fresh orange juice
1/2 cups white sugar
1 orange, sliced
1 lime, sliced
1 lemon, sliced
Chill all ingredients. Place the sliced fresh fruit in the pitcher the pour in the
Cachaça and sugar. Chill in the refrigerator for at least 2 hours (or overnight)
to develop the flavors.
When ready to serve, crush the fruit lightly with a wooden spoon and stir in the
cold wine and orange juice. Taste and adjust sweetness to taste, then serve.
Yield: 6-8 servings.
Tostones
(savory plantains)
" very traditional”
INGREDIENTS:
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3 unripe (firm and green) plantains
3 cups vegetable oil
Salt
Lime
Peel the plantains: Cut off the ends using a sharp knife, score the skin on four
sides, then use your fingers to pry the skin loose.
Cut peeled plantains into one-inch pieces. Fry them in a skillet in the vegetable
oil over moderately high heat for five minutes, then set them out on paper
towels to drain and cool slightly.
Smash each fried plantain to a quarter-inch thickness with a mallet or the heel
of your hand. Stir together 2 cups warm water and 1/2 teaspoon salt in a bowl.
Reheat oil over medium heat until it shimmers.
Dip a flattened plantain in salted water and gently place, without patting dry, in hot
oil. (Plantains will not spatter.) Repeat with several more pieces and fry plantains
(without crowding) in 4 or 5 batches, turning occasionally, until golden, about 3
minutes per batch. Transfer with tongs to clean paper towels to drain. Season with
salt and serve immediately.
Yield: 6 servings
Salpicão
(chicken salad)
" very traditional and
signature Brazilian Chicken
salad”
INGREDIENTS:
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1 pound cooked and shredded chicken breasts
1/2 cup frozen green peas, thawed and well drained
1/2 cup frozen whole kernel corn, thawed and well drained
2 apples, peeled and diced
3 teaspoons lime juice
14 oz. can shoestring potatoes (available near potato chip aisle)
1/2 cup raisins
1/2 cup of mayonnaise
1/4 cup olive oil
1/4 cup chopped scallions
 salt and pepper to taste
Grill or bake the chicken breasts and remove when cooked. Set aside to cool
and then shred. Place the shredded chicken into a large bowl and mix in the
olive oil and lime juice. Now add the apples, raisins, corn, and green peas into
the bowl with the chicken and stir it well. Mix well. Finally, add the mayonnaise,
salt and pepper to taste. Just prior to serving fold in the shoestring potatoes
until it is even and consistent. Now place it into a serving bowl and cover with
the chopped scallions. Serve.
Yield: Makes 14 to 15 cups of Salpicão
Churrasco
(Flank steak Brazilian Style)
" The grill needs to be hot
to produce a nice char on
the meat surface.”
INGREDIENTS:
 1 large piece of flank steak (2 lbs.)
 1/3 C. of olive oil for grill
Marinade Preparation:
Mix 1/ 2 cup “Brazilian Steakhouse Seasoning, 1/ 2 cup vegetable oil, 1/ 2 cup
water, and 2 tablespoons of red wine vinegar. Shake it up really well to combine.
Use as a marinade for the beef.
Yield: approximately 1 1/2 cups
Marinate:
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in
plastic wrap and refrigerate for 1 hour or up to 4 hours, so the flavors can sink into
the meat. Don't marinate the steak for more than 4 hours though, or the fibers break
down too much and the meat gets mushy.
Grilled Meat:
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also
use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull
the steak out of the marinade and season the steak on both sides with salt and
pepper. Grill the steak for 7 to 10 minutes per side, turning once, until medium-rare.
Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices
to settle. Thinly slice the steak across the grain on a diagonal.
Yield: 2lbs beef serves 6 persons
Chimichurri
(steak sauce)
" Spoon chimichurri sauce
over steak”
INGREDIENTS:
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1 C. of good quality olive oil
1/4 C. of lemon juice
1/2 C. of chopped fresh parsley
1/4 C. of cilantro
2 Tbsp of fresh chopped garlic
1 Tbsp of dry oregano
1 Tbsp of crushed red pepper
Salt to taste (start with ½ tablespoon and adjust to taste)
Combine all ingredients. Best if refrigerated for at least 24 hours before
serving, to let the flavors meld. Serve at room temperature
Yield: About 1 – 1/2 cups.
Molho à Campanha
(vinaigrette sauce)
" An accompaniment to
Churrasco ”
INGREDIENTS:
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4 vine-ripe tomatoes, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 medium red onions, chopped
2 tablespoons parsley, chopped
1/4 cup distilled white vinegar
1/4 cup water
2 tablespoons Olive Oil
1 teaspoon kosher salt
Freshly ground black pepper
In a mixing bowl, Core, seed and dice the tomatoes and peppers.
Roughly chop the onions and parsley. Stir in the vinegar, oil, 1/4 cup
water and salt. Combine all ingredients together. Toss thoroughly. Let it
sit for 15 minutes to an hour to allow the flavors to marry.
Yield: 3 cups
Pão de Queijo
(cheese bread)
" Tapioca flour is glutenfree. Bob’s Red Mill makes
it, and you can find it at
Whole Foods. These little
babies are awesome”
INGREDIENTS:
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1 – large egg
1/3 C. of olive oil
2/3 C. of milk
1-1/2 C. of tapioca flour
1/2 C. grated parmesan cheese (fresh grated, not from the can)
1 tspn of salt
Preheat oven to 400°F. Spread a little olive oil around the insides of each
well of a mini-muffin tin.
Place all of the ingredients into a blender and pulse until smooth. You may need to
use a spatula to scrape down the sides of the blender so that everything gets blended
well.
Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/4 inch
from the top.
Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove
from oven and let cool on a rack for a few minutes.
Note that Brazilian cheese bread is very chewy.
Yield: Makes 24 mini Pão de Queijo (very light so 2-3 per person).
Feijoada
(vegetarian)
" National dish of Brazil,
vegetarian version”
INGREDIENTS:
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3 - 15.5 oz cans of black beans (liquid included)
1 tablespoon canola oil
1 large yellow onion, diced
2 medium red bell peppers, diced
1 large tomato, diced
4 garlic cloves, minced
1 - 7.5 oz can of chipotle pepper, chopped
2 cups sweet potatoes, peeled and diced
2 tspns dried thyme leaves (or fresh)
2 tspns dried parsley
1 tspn salt
4 cups cooked white rice
In a large saucepan, heat the oil. Add the onion, bell peppers, tomato,
garlic, and chipotle peppers and sauté for 8 to 10 minutes. Add the beans with
the liquid, sweet potatoes, 2 cups water (add more if needed), and thyme and
cook for 25 to 30 minutes over medium heat, stirring occasionally. Stir in the
parsley and salt and cook for 5 to 10 minutes more. Serve rice and Feijoada
separately however, Individuals may choose to ladel over rice.
Yield: Makes 12 servings of Feijoada as a side dish
"Easy to make and easy to
eat. Be sure to get passion
fruit pulp and not the
juice”
INGREDIENTS:
 2 - 14 oz cans sweetened condensed milk
 2 - 7.5 oz cans media crema/table cream {creme de leite}, found in the
Latin foods aisle*
 1 1/2 cans (use either of the previous cans to measure) passion fruit
pulp*
* We found both of these products at Fiesta Grocery Store. The passion fruit pulp is in the
frozen food section and is packaged by GOYA brand. Be sure that you get the fruit pulp and
not the passion fruit juice. Creme de leite is packaged by Nestle and may be located with
the condensed milk. If you can’t find creme de leite then the same amount of heavy
whipping cream can be substituted.
Place all ingredients in a blender and blend until smooth (make sure to scrape down
sides and bottom of blender to make sure sweetened condensed milk doesn’t get
stuck on the bottom.) Pour into small individual serving cups** and chill for at least
4-6 hours, but preferably overnight.
** We suggest a 6oz serving placed in a 9 oz. plastic serving cup. The mouse is quite rich and 6oz.
is a reasonable serving with a meal. You may top with a dollop of whipped cream or Redi-whip.
Yield: Makes about 5 cups mousse (6 servings)