June 25, 2012

Baked Pork Ribs

Soft and juicy, this ribs have a special touch of barbecue sauce. Try it!

(servings: 4 to 5 servings / time: 3 hours)

4 pounds baby pork ribs
6 mashed garlic cloves
salt and pepper to taste
juice of 3 lemons
2 tbs canola or olive oil
2 cups barbecue sauce

1 – Wash the ribs under running water and dry it with paper towel.
2 – Put the meat in a baking sheet lined with foil (shiny side up).
3 – Add oil, spreading over all meat.
4 – Put the spices: salt, pepper, lemon, garlic and barbecue sauce. Spread well.
5 – Cover the baking sheet with foil (shiny side down) and refrigerate for about 2 hours.
6 – Preheat oven to 350°F and put the ribs. Bake for 1 hour and 30 minutes.
5 – Remove the cover foil and return it to the oven, cooking for at least 1 more hour (at 400°F).

Tips and Options
  • Add a paprika and thyme as seasonings.
  • Bake chopped onions (or mini onions) with the meat.
  • To serve, leave some barbecue sauce and sliced lemons on the table.
  • The meat can be seasoned a day before baking. It'll be even tastier.
  • Good side dishes for ribs: rice, corn, mashed potatoes and/or green salad.
  • If you don't like barbecue sauce, use only the other ingredients in this recipe.

Original recipe (in Portuguese): Costelinha de Porco Assada.

June 18, 2012

Coconut Cake (no flour)

Quick, easy and yummy!

servings: 10 to 12 / time: 45 minutes (Click here to see this recipe in Portuguese)

4 eggs
1 can sweet condensed milk
3.75 oz shredded coconut
1 tablespoon baking powder

1 – Beat all ingredients in the mixer.
2 – Pour into a bundt cake pan, or a mini-muffim baking sheet (it doesn't need greasing).
3 – Bake for about 30-40 minutes at 350°F in a preheated oven.

*this recipe was sent by one of our readers, Alessandra Rossi.

June 11, 2012

Shrimp Fettuccine

Light and tasty, this is a good recipe for weekend lunch.

servings: 5 to 6 / time: 20 to 30 minutes (Click here to see this recipe in Portuguese)

1 (12 ounce) package fettuccine pasta
1 ½ pound shrimp, peeled and cleaned
2 tbs. butter
3 minced garlic cloves
2 diced tomatoes
1 grated carrot
juice of 1 lemon
salt and pepper to taste
½ cup chopped parsley and/or chives

1 - Cook pasta according package directions. While pasta is cooking, prepare the sauce.
2 - Melt the butter in a sauté pan and add shrimp, salt, pepper and garlic. Cook for about 4 minutes (until shrimps become pink).
3 - Add tomatoes and carrots.
4 - Put the cooked pasta and mix well.
5 - Add lemon juice, parsley and chives.
6 - Prove the salt and pepper (adding more if necessary) and serve.

Tips and Options
  • Use olive oil instead of butter.
  • Thyme or rosemary also are good seasoning for this dish.
  • If you like, add some black olives in the recipe.

June 04, 2012

Chocolate Truffles

Irresistible chocolate flavor, crunchy outside and soft inside.

servings: 40 truffles / time: 2 hours (Click here to see this recipe in Portuguese)

12 oz. dark chocolate
12 oz. milk chocolate
1 cup heavy whipping cream
1 tbs cocoa liqueur or rum (optional)
24 oz. milk chocolate
cocoa powder to sprinkle

1 – Chop the chocolate and put in a saucepan or glass bowl.
2 – Add the heavy cream and liqueur (or rum) and mix.
3 – Bring the pot to heat in double boiler, stirring constantly.
4 – When the mixture is smooth and shiny, refrigerate (in lidded container) for 8 hours.
5 – Roll in your hands, making balls of desired size. Set aside.
6 – Melt the 24 oz. milk chocolate (in double boiler or in the microwave).
7 – Place the bowl of melted chocolate in a baking sheet with ice water, stirring constantly, until chocolate gets a colder temperature.
8 – Dip each truffle in the melted chocolate.
9 – Sprinkle cocoa powder.

Tips and Options
  • Use semisweet chocolate to coat.
  • Add nuts or coconut to the truffles.
  • If you prefer to use the microwave to melt the milk chocolate for coating, set it up in medium-power and heat for 30 seconds. Stir and put another 30 seconds (until chocolate is completely melted).
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