Throw a World Cup watch party with a Brazilian feast

Posted Thursday, Jun. 12, 2014  comments  Print Reprints
A

Caipirinhas

Makes 1 drink

• 1 lime, quartered, plus 1 additional wedge for garnish

• 1 1/2 teaspoons sugar

• 1/2 ounce triple sec

• 2 ounces cachaca

• Club soda, for topping off

Combine and muddle lime, sugar, triple sec and cachaca in a glass. Fill with ice and club soda and stir well. Garnish with lime wedge.

Nutrition information per drink: 219 calories, trace fat, 17 grams carbohydrates, trace protein, no cholesterol, 8 milligrams sodium, trace dietary fiber, 2 percent of calories from fat.

— Villa’s Grill, 6407 S. Cooper St., Arlington, 817-468-8222; villasgrill.net

Feijão

Serves 4-6

• 2 cups dry black beans

• 12 cups cold water, plus water for soaking beans

• 4 tablespoons olive oil

• 1/4 cup parsley

• 1 bay leaf

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 pound rump roast, cubed

• 1/2 pound beef sausage, sliced

• 5 bacon slices, chopped

• Salt

1. Cover beans with water and let soak overnight.

2. Drain soaked beans and place them in a large pot. Add cold water, 2 tablespoons olive oil, parsley and bay leaf and bring to a boil.

3. Add remaining olive oil to a separate pan and saute onion, garlic, roast, sausage and bacon until browned. Add mixture to the beans, cover, reduce heat to medium-low and cook for approximately 3 hours. Add salt to taste.

Nutrition information per serving, based on 4: 905 calories, 47 grams fat, 65 grams carbohydrates, 56 grams protein, 111 milligrams cholesterol, 580 milligrams sodium, 6 grams dietary fiber, 47 percent of calories from fat.

— Villa’s Grill, 6407 S. Cooper St., Arlington, 817-468-8222; villasgrill.net

Pulled-pork sliders

Serves 4 as a main course

For pulled pork:

• 1 teaspoon sea salt

• 1 teaspoon dried oregano

• 1/2 teaspoon superfine sugar

• 2 tablespoons ground black pepper

• 1/4 cup dark brown sugar

• 1 teaspoon cayenne pepper

• 1 tablespoon sweet paprika

• 2 tablespoons smoked paprika

• 1 teaspoon garlic powder

• 1 1/4 tablespoons celery salt

• 2 teaspoons ground coriander

• 1 3/4-2 1/4 pounds pork shoulder

For sliders:

• 12 freshly baked pão de queijo (recipe follows)

• 3 1/2 tablespoons spicy malagueta marinade (recipe follows)

• Handful of Italian parsley, finely chopped

1. Preheat oven to 275 degrees. Mix together all pulled-pork ingredients except pork in a bowl, then transfer to a clean, sealable jar. (Leftover spice mix will keep well.)

2. Remove rind and trim off any excess fat from the pork, then put it in a roasting pan and rub in 2-3 tablespoons of the spice, making sure it is evenly coated. Cover with foil and roast for 7 to 8 hours, until the pork is very tender and you can pull it apart with a fork. Remove and let it cool a little. Pull the pork into shreds with a fork or slice it thinly and moisten the meat with the juices in the pan. (Any leftovers will freeze beautifully.)

3. Assemble sliders: Slice pão de queijo in half horizontally. If using leftover buns, halve and toast before using. Mix pork with marinade and add a spoonful to each base. Top with remaining halves and serve 3 sliders per person, sprinkled with parsley.

Nutrition information per serving: 610 calories, 29 grams fat, 51 grams carbohydrates, 36 grams protein, 150 milligrams cholesterol, 824 milligrams sodium, 1 gram dietary fiber, 42 percent of calories from fat.

— “Brazilian Barbecue & Beyond” by David Ponté, Jamie Barber and Lizzy Barber ($24.95, Sterling Epicure)

Pão de queijo

Makes 25 to 30

• 1/2 cup whole milk

• Scant 1/4 cup vegetable oil

• 1 teaspoon sea salt

• 2 cups cassava flour (or substitute tapioca flour)

• 2 eggs, lightly beaten

• 1 3/4 cups grated Parmesan or sharp Cheddar cheese

1. Put 1/2 cup water, milk, vegetable oil and salt in a large pan and bring to a boil. As soon as it rises up the sides of the pan, remove from heat. Quickly tip in flour and stir vigorously to combine. Keep stirring until the mixture comes together as a wet dough and comes away from the side of the pan. Transfer to the bowl of a stand mixer and let cool slightly.

2. Once slightly cooled, add eggs and start mixing at a low speed. After 1 to 2 minutes, increase speed to high and beat vigorously until all the egg has been incorporated and the dough is smooth. Add cheese and keep beating until it is evenly mixed in.

3. Preheat oven to 400 degrees. Line a baking sheet with silicone liner or baking parchment. With damp or lightly oiled hands, roll tablespoons of the dough into small balls, about 1 ounce each. You may need to wash your hands occasionally, as the dough is quite sticky. (If you have one, use a small ice-cream scoop to make this easier. Dip the scoop briefly in water, then flick away any excess water before scooping each ball.) Arrange the balls 1 inch apart on the prepared baking sheet. (You can prepare them a few hours ahead and put the tray in the refrigerator until you’re ready to bake.) Bake for 20 to 25 minutes, until balls are puffed up and evenly golden brown. They should have a crisp exterior and a doughy, chewy center. Serve immediately.

Nutrition information per serving, based on 25: 92 calories, 4 grams fat, 11 grams carbohydrates, 3 grams protein, 22 milligrams cholesterol, 188 milligrams sodium, trace dietary fiber, 41 percent of calories from fat.

— “Brazilian Barbecue & Beyond” by David Ponté, Jamie Barber and Lizzy Barber ($24.95, Sterling Epicure)

Spicy malagueta marinade

Makes about 1 1/4 cups

• 3 ounces small red chiles (preferably malagueta)

• 5 garlic cloves, lightly crushed

• Scant 1/3 cup light olive or sunflower oil

• 2 tablespoons lemon juice

• 2 1/2 teaspoons tomato paste

• 2 1/2 teaspoons superfine sugar

• 1/2 teaspoon dried red pepper flakes

• 1 heaping tablespoon sweet paprika

• 2 teaspoons sea salt

• Pinch of dried oregano

Preheat oven to 350 degrees. Split the chiles lengthwise and place in a small roasting tray with the garlic and olive oil. Roast for 10 minutes. Let cool for a few minutes, then put chile mixture in a small food processor or blender and add the rest of the ingredients. Blend to a smooth puree. Transfer to a clean jar, seal and keep refrigerated for up to a week.

Nutrition information per 1-tablespoon serving: 32 calories, 3 grams fat, 1 gram carbohydrates, trace protein, no cholesterol, 139 milligrams sodium, trace dietary fiber, 82 percent of calories from fat.

— “Brazilian Barbecue & Beyond” by David Ponté, Jamie Barber and Lizzy Barber ($24.95, Sterling Epicure)

Coconut-lime sorbet

Serves 6 to 8

• 1 1/2 cups superfine sugar

• Juice of 3 limes

• 3 1/3 cups coconut cream

• Finely grated zest of 4 limes

1. Put a large freezer-proof bowl in the freezer. Put sugar, lime juice and 1 cup coconut cream in a pan, place over high heat and stir to help dissolve sugar. Bring to a simmer and cook for about 5 minutes, until thickened slightly. Remove from heat and stir in remaining coconut cream. Pour the mixture through a fine strainer into the chilled bowl, pressing through any lumps of coconut cream. Add lime zest.

2. Pour mixture into an ice-cream maker and churn until you get a soft sorbet consistency. Transfer to a clean plastic container and freeze for a few hours until the sorbet is firm. (If you do not have an ice-cream maker, freeze the mixture in a shallow plastic container. Take it out after a couple of hours and whisk it by hand or with an electric whisk. Repeat the process twice, then return the sorbet to the freezer for a final freeze.)

Serving note: To make it easier to scoop, put the sorbet in the refrigerator for 30 minutes to allow it to soften slightly before serving.

Nutrition information per serving, based on 6: 639 calories, 46 grams fat, 61 grams carbohydrates, 5 grams protein, no cholesterol, 6 milligrams sodium, 1 gram dietary fiber, 61 percent of calories from fat.

— “Brazilian Barbecue & Beyond” by David Ponté, Jamie Barber and Lizzy Barber ($24.95, Sterling Epicure)

Have more to add? News tip? Tell us

The 2014 FIFA World Cup kicks off Thursday in Sao Paulo, Brazil, when Croatia takes on Brazil in the first match. While we’re rooting for Team USA to take the tournament, we’ll also pay homage to the host country by incorporating the flavors of Brazil into our game-day menus.

From Brazilian beers and caipirinha cocktails to pulled-pork sliders and coconut-lime sorbet, here is a checklist of World Cup watch party must-haves that will score a goal with your guests.

Brazilian beer

Forgo domestic brands for the tournament and pick up a Brazilian brew from Cervejaria Colorado, one of the country’s earliest craft breweries. Available at Central Market in Fort Worth, the bottled beers incorporate ingredients like coffee, Brazil nuts and black “rapadura,” or unrefined cane sugar.

Brazil nuts

Speaking of Brazil nuts, it’s only appropriate to have a bowlful or two ready for your watch party guests’ snacking enjoyment. The protein-rich food is high in antioxidants, but because of the nuts’ elevated fat content, they can spoil quickly. Keep them in the fridge until match time.

Caipirinhas

Use a tasty recipe from Villa’s Grill, Arlington’s new Brazilian churrascaria, to make a batch of caipirinhas, Brazil’s signature cocktail. The drink is a compilation of muddled lime and cachaca (pronounced “ka-sha-sa”), Brazil’s national spirit, made from fresh sugarcane juice.

Feijão

We like feijão, a savory Brazilian staple made with beans and beef, served atop rice or as a hearty side. There are as many variations of the classic comfort dish as there are teams in the tournament, but Villa’s Grill partner Peter Nguyen was happy to share his restaurant’s version, which incorporates rump roast, beef sausage and bacon, served generously at the neighborhood churrascaria by “gauchos” — guys with skewers of meat and huge knives who cheerfully slice new servings onto diners’ plates.

Sao Paulo salad

Named for Brazil’s largest city and site of the World Cup’s first match, the Sao Paulo salad is a sweet and savory mayonnaise-based dish combining apples, grapes, carrots and Brazil nuts. It’s available at Central Market Fort Worth in the chef’s case and pairs well with pulled-pork sliders (recipe follows) or barbecue.

Pulled-pork sliders

Released just in time for the World Cup, Brazilian Barbecue & Beyond takes readers on a culinary tour throughout the South American country while providing 80 recipes for dishes that are meant for sharing. From the cookbook’s bar snacks, appetizers and street food chapter, we like the pulled-pork sliders because they incorporate “pao de queijo” as mini buns.

Make your own batch of the cheesy dough balls with the recipe provided here or pick up a few dozen at Central Market in Fort Worth or Southlake if you’re in a time crunch. The chewy puffs, crisp on the outside and soft in the middle, are also delicious on their own.

Coconut-lime sorbet

Although fresh coconut water over ice with a squeeze of lime serves as a quick and easy match-time refresher, impress your guests with this three-ingredient recipe for coconut-lime sorbet from Brazilian Barbecue & Beyond. Note that pure coconut cream is the thick top layer found in cans labeled as coconut milk. Don’t shake the can before opening, which will allow for the cream to easily be scooped out with a spoon.

Caxirola

Finally, no World Cup watch party is complete without a caxirola (pronounced “cah-she-roll-ah”), the official noisemaker of the event. Remember the controversial droning “bzzzz” from the vuvuzela? That was so 2010. This instrument rattles loudly when shaken and was inspired by the rhythms of Brazil percussion. However, the idea didn’t quite shake out, as its resemblance to a hand grenade has led to its official ban from the tournament. Fans can still order their own to shake at home from the FIFA store online ($13.99, store.fifa.com).

Looking for comments?

We welcome your comments on this story, but please be civil. Do not use profanity, hate speech, threats, personal abuse or any device to draw undue attention. Our policy requires those wishing to post here to use their real identity.

Our commenting policy | Facebook commenting FAQ | Why Facebook?