Water-cured OlivesBy wpUse white vinegar for green olives, red vinegar for black ones. For seasonings, use olive oil plus minced garlic and/or chopped fresh or dried herbs such as oregano, thyme, or rosemary.
Churrasco MistoBy wp

Churrasco is a barbecuing technique from cattle ranches in the south of Brazil. For fiestas not unlike those held on early California ranchos, local cowboys--gauchos--speared big slabs of meat, then drove the tip of the spear or pole into the ground to tilt the meat over an open fire.

Farofa e Couve com ToicinhoBy wpManioc flour, also known as cassava, or yuca, flour, is sold in Latino markets or specialty food stores. Quick-cooking wheat cereal can be used as a substitute. If making ahead, cool, cover, and chill farofa and collards separately up to 1 day. Reheat to serve.
Pasta, Prosciutto, and Pea SoupBy wpBroth. It's the foundation for homemade soups that can be table-ready in minutes. And when dinner is sandwiched between school and sports practice or work and a movie, big cans of chicken broth come to the rescue. One is just enough to float ingredients four to six satisfying main-dish portions. Great soup fixings are often staples lurking in the pantry or diguised as leftovers in the refrigerator. Or gather the makings in a quick shop stop.
Salsa CampanhaBy wp

Use this Brazilian salsa with Churrasco Misto (separate recipe).

Asparagus Tarragon SoupBy wpTheir act is a bit like the good cop-bad cop routine. Asparagus is sweet, fresh, and clean-tasting--delicate. Tarragon is racy, aggressive, and prone to take over--bold. Together, they're a classic, with each bringing out the finest in the other. The effect is best when tarragon is fresh. Unlike the dried herb, which has an aniselike intensity, fresh tarragon can be used with a free hand.
Ostrich with Port and Blue Cheese GlazeBy wpThe ostrich has no breast meat--it's mostly leg and thigh, plus a strip from the back called the tenderloin. The tenderloin and some cuts from the thigh (top loin, fan, oyster, and inside and outside strip) are quite tender. Others are chewier. Ostrich meat that is cut into neat slices or re-formed into steaks called medallions or mignons cooks quite evenly.
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