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).

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