We just returned from Brazil, Argentina and Uruguay. We ate at several Brazillian BBQ's and they were so very good, they served lots of salads with black beans and rice. In Sao Paulo we had Papaya Cream for dessert, it was almost ice cream consistency with some kind of liquor drizzled on top with a cruncy nut cookie. Funny, we were talking yesterday about wishing we had papaya cream for dessert.

The Brazillian drink is the Caipirinha, which is lime and cacacha, but you can also use vodka. It is just lime mushed up with a little sugar, crushed ice and cacacha. I had a passion fruit Caipirinha and it was good also.

They also grilled pineapple and bananas. The pineapple was wonderful.

Have fun at your party, we have talked about doing the same thing when the weather gets warmer.

This could be a good dish dish for your party. Sounds like it will be lots of fun.

BLACK BEANS IN MANGO SAUCE

1 1/ 2 Tbs. olive oil
2 cups minced red onion
1 Tbs. minced garlic
1 3-inch jalapeno chile, seeded and minced
1 1/ 2 Tbs. minced fresh ginger
1 1/ 2 tsp. whole cumin seeds
1 1/ 2 tsp. salt
About 6 cups cooked black beans (or 3 15-ounce cans, rinsed and drained)
6 Tbs. fresh lime juice
2 large ripe mangoes, peeled and minced
Freshly ground black pepper to taste

Heat the oil in a medium-sized skillet. Add 1 3/ 4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt. Saute over medium heat for about 5 minutes. Turn the heat down to medium-low, and add the beans and about half the lime juice. Cook for about 5 minutes more until the beans are heated through and then transfer to a bowl.

Stir in the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cove and let stand for about 15 minutes to let the sauce develop.

Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango, and some minced parsley or cilantro, if desired.

Good served with plain cooked white or brown rice.

Source: Mollie KatzenÂs Vegetable Heaven

I think I picked this one up here a few years ago, I'm sorry I can't remember exactly who was kind enough to post it.

GRILLED WHITE CHEESE WITH OREGANO OIL
These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes some of the salt and prevents the skewers from burning.
1/2 lb Haloumi cheese, cut into 12 rectangular blocks (or gruyere)
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano, crumbled
Special equipment: 6 (6- to 8-inch) wooden skewers
Thread 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour.
Stir together oil and oregano in a 13- by 9-inch shallow dish.
While cheese soaks, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Drain cheese skewers on paper towels and pat dry, then grill, covered only if using a gas grill, on a well-oiled grill rack, turning (use a metal spatula to scrape under cheese to loosen before turning each time), until evenly browned, 3 to 7 minutes total.
Add cheese skewers to oregano oil and turn to coat.
Cooks' note:
If you aren't able to grill outdoors, cheese can be cooked in an oiled well-seasoned large ridged grill pan over moderate heat.

AM
The Dinner Chronicles

I went to a Brazilian BBQ given by friends who's daughter was engaged to a Brazilian...and the young people cooked.
I loved the caiapiriana...or however it's spelled...very yummy.
They grilled beef, pork and lamb, highly seasoned, but I think just with salt and pepper. As the grilled meat was done, they sliced it and passed a platter, and you took some for your plate, and when the next batch was done they passed that....and have another caipirinha!!
There was a buffet with just plain rice and also beans, and in deference to the Americans, a platter with raw veggies, Oh and I have more limes....won't you have another...
And another round of meat....and finally ice cream...by then who knew what it was!...And coffee....but there were still more limes for another caipirinaha!
Good food and a fun party.
Linda C

I have a couple of recipes saved from the SA Virtual dinner.

Alexa

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Brazilian Iced Chocolate Cocacola Recipe
Ingredients:
2 oz Chocolate, unsweetened
1/4 c Sugar
1 c Coffee, double-strength
And hot
2 1/2 c Milk
1 1/2 c COCA-COLA, chilled
Whipped cream or vanilla
Ice cream
Directions:
1.In the top of a double-boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes.

2.Pour into a jar. Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses.

3.For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream. Makes 5 cups.

Yields 5 Servings

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Rum Soaked Sponge Cake (Bôlo Bêbado - Brazil)
Cake Batter
1/4 cup plus 2 tablespoons plain dry bread crumbs
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon unbleached all-purpose flour
1 tablespoon baking powder
6 large eggs (at room temperature)
Put all ingredients into a food process or blender and process until the batter is smooth and well blended.
Grease the bottom and sides of a nonstick 8- or 9-inch square cake pan. Pour the batter into the prepared pan. Bake on the upper rack in a preheated 350 degree F oven until golden and a wooden skewer inserted in the center comes out clean, about 15 minutes.
Remove the cake from the oven to a wire rack to cool for 15 minutes. Meanwhile, make the syrup.
After syrup is made, run a knife around the edges of the cake to loosen it from the pan. Then turn the cake out onto a large serving platter. Pour the rum syrup over the cake and allow it to cool.
Serve the sponge cake at room temperature or chilled, plain or with the garnish of your choice.
Rum-Flavored Syrup
1/2 cup granulated sugar
1/4 cup water
1/4 cup cachaça or white rum
Put all ingredients in a small saucepan; bring to a boil over medium-high heat, stirring occasionally, and then remove from the heat.
Garnish
Fresh fruit, fruit complete or
confectioners' sugar (optional)
If using confectioners' sugar, make sure the cake is cool or it will melt into the cake.

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I made this for the Virtual Latin/South American Dinner we had last year.

Home Cookin Chapter: Recipes From Thibeault's Table

Rum-Soaked Sponge Cake (Bôlo Bêbado - Brazil)
=============================================
Source: South American Recipes

Rum-Soaked Sponge Cake (Bôlo Bêbado - Brazil)

Cake Batter
1/4 cup plus 2 tablespoons plain dry bread crumbs
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon unbleached all-purpose flour
1 tablespoon baking powder
6 large eggs (at room temperature)

Put all ingredients into a food process or blender and process until the batter is smooth and well blended.

Grease the bottom and sides of a nonstick 8- or 9-inch square cake pan. Pour the batter into the prepared pan. Bake on the upper rack in a preheated 350 degree F oven until golden and a wooden skewer inserted in the center comes out clean, about 15 minutes.

Remove the cake from the oven to a wire rack to cool for 15 minutes. Meanwhile, make the syrup.

After syrup is made, run a knife around the edges of the cake to loosen it from the pan. Then turn the cake out onto a large serving platter. Pour the rum syrup over the cake and allow it to cool.

Serve the sponge cake at room temperature or chilled, plain or with the garnish of your choice.

Rum-Flavored Syrup
1/2 cup granulated sugar
1/4 cup water
1/4 cup cachaça or white rum

Put all ingredients in a small saucepan; bring to a boil over medium-high heat, stirring occasionally, and then remove from the heat.

Garnish
Fresh fruit, fruit complete or
confectioners' sugar (optional)

If using confectioners' sugar, make sure the cake is cool or it will melt into the cake.

Here's the cocktail you want to serve.

Caipirinha
Serves 1

1 lime, quartered
1 to 2 tablespoons sugar
2 ounces cachaca*
Ice cubes

Mash the lime quarters in a cocktail glass with a wooden pestle. Do not remove the pieces of crushed lime. Add the sugar and cachaca. Fill the glass with ice cubes and stir well.

*Cachaca is available in the United States in metropolitan liquor stores and in some Brazilian specialty food stores.

From Eat Smart In Brazil. Reprinted by permission of the publisher, Ginkgo Press.

The sangria was great also. They like their french fries with lots of fried peices of garlic on them. Lots and lots of salads and fruits. And don't forget the coffee!