Category: General Info

Examples of dishes that feature alligator meat:

– Cajun Style Grilled Alligator with Comeback Sauce
– Picadinho de jacaré of Brazil

Brazilian cuisine varies from region to region and has been influenced by the Portuguese, Spanish, Africans, Italians, Germans and Japanese.

Examples of Homegrown Delicacies:

Picadinho de jacaré – A dish made with the meat of an alligator.
Caruru – Sun-dried meat, beans, goat and corn meal.
Feijoada – Simmered meat & beans.
Tutu de feijão – A paste of beans and mandioca flour.
Moqueca capixaba – Braised tomatoes and fish.
Mandioca – A type of sweet potato.
Yams – Also a type of sweet potato.
Peanuts, pineapples and passion fruit.

Almost all imports thrive in Brazil and are grown and used with great gusto locally.
Mangoes and guavas, papaya, oranges, hog plums.

Brazilian classics include

Chouriço – Spiced sausage.
Salgadinhos – A cheesy bread.
Pastéis – Crispy Brazilian Wontons (turnovers) stuffed with Heart of Palm. You can also vary the stuffing to include cooked, diced shrimp or chouriço if you prefer).
Cuscuz branco – A ground tapioca pudding.
Pinhão – Local pine nuts that grow in the Brazilian pines in the south of Brazil.

The Churassco
Brazil have their very own gauchos (cowboys) in the Pampa regions who, like their Argentinian brothers, enjoy a good barbecue, known locally as a churrasco. The difference lies chiefly in the fact that the meat is grilled on huge skewers.

barra de chocoramo

A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream.

The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891. Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energizing high caloric value, and is now found in pâtisseries all over France.

In 2000, Balsan’s Paris-Brest was named the “best of best dessert” in the United States by GQ. Balsan was an upscale brasserie in Chicago. It has since closed.

Paris Brest, Hazelnut Nougatine – $9

This is the sauce used for the so-called Buffalo wings.

Cayenne pepper, hot sauce and melted butter or margarine are the base of the Buffalo wing sauce, which may be made mild, medium, or hot. Commercial ready-to-use wing sauce is made, with varying levels of spiciness. The cooked chicken wings are placed in a bowl or pot and shaken to coat the wings completely covering them in sauce before serving.

Frequently misspelled as “pane cook”