Madalena
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- Written by Cynthia Presser
Comfort food, all I want is comfort food!!! I am expecting our second child right now, and all I crave are the meals that my mom used make for our family back on the days I lived in Brazil. Similar to the Shepherd’s Pie, Madalena is a traditional Brazilian recipe and it is usually served with rice and beans on the side. Comforting and creamy, this casserole can be made in advance and baked the next day. It reheats well and it tastes even better the next day, which makes for a very practical weeknight meal year-round. Enjoy!
Add a commentLamb Roulade with Tomatoes and Gouda, Mint Pesto, and Farofa
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- Written by Cynthia Presser
The mint pesto and the farofa (a typical Brazilian side dish) make this tomatoes and Gouda stuffed lamb irresistible!
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Pork Tenderloin with Dried Apricots-Gouda-Mascarpone Filling, with Cashew Rice Pilaf and Farofa (Lombo Recheado com Damascos Secos, Queijo Gouda e Mascarpone, com Arroz de Castanha-de-Cajú e Farofa)
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- Written by Cynthia Presser
Christmas in Brazil is celebrated on the evening of the 24th and dinner is served only after mid-night, on the 25th. It might sound kind of crazy for most people here in the US, but it is just how it is done down there... Since people wait for supper for a long time, it better give them some sustenance! This meal translates very well what a traditional Brazilian Christmas supper looks like. In this recipe, the pork tenderloin is moist and well seasoned, with a creamy and sweet filling, complimented with the richness of cashews from the rice and crunchiness from the farofa. This family recipe was passed over to me by a friend, and I am excited to present it to you. Enjoy!
Add a commentPulled-Pork Sandwiches with Chimichurri and Onions Sauté
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- Written by Cynthia Presser
My guests put together their own pulled-pork sandwiches, since I arranged the ingredients in a “pulled-pork sandwich bar” (sorry, no pictures of the buffet table). I wanted to make things easier for the hostess (me!) and more fun for the guests – who could pick and choose sauces for their own sandwiches. Everything was easy and perfect for entertaining! The pork was tender and moist (thanks to Chef Andrés Dangon method). The sides were delicious and complimented the pulled-pork very well! Check it out.
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Hamburger with Chimichurri Sauce and Provolone
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- Written by Cynthia Presser
This hamburger recipe gets a delicious South American twist: chimichurri sauce! This tangy and flavorful Argentine sauce combined with Provolone and home-made hamburger patties is my husband’s new favorite. This is the ultimate grilling experience!
Add a commentQuinoa with Sausage, Pine Nuts and Spinach
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- Written by Cynthia Presser
Quinoa is a very healthy grain and it can be used as a more nutritional alternative to rice or pasta.
Add a commentFig and Prosciutto Risotto
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- Written by Cynthia Presser
The sweetness of the fruit balances the prosciutto and cheese in this delicious dish.
Add a commentBeef Tenderloin with Dried Porcini and Fresh Mushrooms
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- Written by Cynthia Presser
This easy recipe is very elegant and flavorful. Perfect with a glass of Bordeaux.
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Easy Penne with Mustard-Marsala Tenderloin
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- Written by Cynthia Presser
If you are looking for a quick and easy meal to impress someone special, this is what you have been looking for!
Add a commentLamb Stew with Raisins, Pine Nuts and Mint
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- Written by Cynthia Presser
By marinating the lamb overnight the flavors in this stew become much deeper, which makes prep time on the stove top much faster so all the ingredients make a statement.
Add a commentPork and Vegetables Grilled Quesadilla with Fresh Mozzarella and Gouda Cheese
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- Written by Cynthia Presser
In this quesadilla recipe, the marinade from the pork brought a unique, fruity flavor to the mix. The grilled vegetables added a smoky taste which has become even more accentuated by also grilling the quesadilla. I am all about creating new flavors!
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Pork Tenderloin with Apricot-Pomegranate-Miso Marinade
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- Written by Cynthia Presser
The combinations of ingredients in this marinade is very unique. The result is a lightly sweet, fruty and spicy flavor that goes wonderful not only with pork but also with chicken and fish.
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Gnudi with Veal Ragù
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- Written by Cynthia Presser
Gnudi (pronounced "nu-dee") is a type of gnocchi made from ricotta cheese and a little bit of flour. The result is a dumpling that some describe as "nude" ravioli, or filling without the pasta. It is fantastic!
Add a commentChimichurri
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- Written by Cynthia Presser
Chimichurri is a flavorful sauce, with lots of fresh herbs, garlic and olive oil. Especially delicious over steak, Chimichurri is originally from Argentina, but it is also popular in Uruguay and in the South of Brazil. I became obsessed with this sauce after I went to Argentina in 2011, so when I came back home to the US I developed my own Chimichurri sauce. My recipe has the additional flavors of aged balsamic vinegar, which gives a touch of sweetness; and smoked paprika, which obviously gives a touch of smokiness. I love it drizzled over any cut of steak, and even over dark meat chicken and salmon, but my favorite cuts to serve with chimichurri are tri-tip and rib-eye. It sure elevates the flavors of any steak. Enjoy!
Add a commentSausage, Mushrooms, and Herbs Stuffed Bell Peppers
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- Written by Cynthia Presser
This colorful dish is crazy good! And since it is also low-carb you don't have to feel bad about eating a little extra.
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Cynthia’s 3 Favorite Marinades for Pork, Chicken, or Fish
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- Written by Cynthia Presser
There is nothing better than grilling outdoors when the weather is nice! For that reason I wanted to share with you, once more, my most favorite marinades. They are incredibly practical because all of them work well for chicken, pork or fish, so you can use either one of them on the protein you have on hand. Marinades add great flavor to the meat, but they do need time to work: fish needs at least 4 hours, and other meats need 8 or up to 48 hours. First, season the meat or fish with sea salt and freshly ground black pepper, then place it in a large sealable plastic bag and pour the marinade over. Remove as much air as possible from the plastic bag before transferring to the fridge. When ready to grill it, remove from the bag and pat dry. Happy summer everyone!!!
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Brazilian Stroganoff
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- Written by Cynthia Presser
This recipe is comfort food in Brazil! Very simple to make, everyone has it's onw version. My twists are adding rosemary, brown sugar, and fresh mushrooms instead of canned mushrooms. I hope my friends from all over the world (including Brazil) enjoy this easy dish!
Add a commentWhite Wine, Paprika, and Rosemary Marinated Pork Tenderloin
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- Written by Cynthia Presser
This dish is perfect for outdoor entertaining. Enjoy this light, delicious meal with a side of roasted asparagus, and, of course, a glass of Pinot!
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Apricot-Cranberry Pork Chops
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- Written by Cynthia Presser
This recipe was one of those situations when I had a few ingredients on hand but no recipe to use them, so I went online, googled some things, added some twists and Voila!
Add a commentEggplant Cannelloni
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- Written by Cynthia Presser
I don’t just make this dish just because it tastes great. I also make it because it is a delicious way for me to watch my carbs!
Add a commentMore Articles...
- Tenderloin Strips with Orange and Cognac Sauce
- Fake and Steak
- Steak Lulu with Gnocchi
- Chicken with Cream of Corn (Frango com Creme de Milho)
- Baked Pumpkin with Chicken, Coconut Milk and Cranberries
- Chicken Pot Pie, Brazilian Style (Empadão de Frango)
- Coq au Vin with Cachaça, Cilantro and Yuca
- Mushroom Stuffed Chicken with Coconut Milk-Lemongrass Sauce
- Chicken Fricassee (Brazilian Style)
- Chicken Bobó (Brazilian Chicken Stew)
