Peasant Casserole Cuscuz Paulista Recipes

BAKED FISH (PEIXE ASSADO)

Steps:

• Ask the fish merchant to slice the fish, but don't separate slices so that fish looks whole. Place the fish in a baking dish and season with salt and pepper. Surround fish with tomatoes and mushrooms. Mix together oil and white wine. Pour over the fish and bake in a hot oven at 400 degrees for 30 minutes, basting occasionally. Mix together cilantro and yellow onion. Remove fish from the oven and sprinkle with cilantro and onion mixture. Bake 10 minutes longer. Garnish with lemon wedges. Serve with buttery new potatoes with parsley.

PEASANT CASSEROLE (CUSCUZ PAULISTA)

Steps:

• One of Brazil's oldest recipes. Whether it is in the big city of São Paulo, or out in the simplicity of the country nothing represents more the state of São Paulo than cuscuz. PART 1 Marinate for one hour medium shrimp and small shrimp with lemon juice, salt and pepper. PART 2 Heat oven to 300 degrees and place in the oven 1 pound white corn meal with bread crumbs and brown about 5 minutes, being careful not to burn. Stir 3 or 4 times so mixture will brown evenly. Remove from the oven and sprinkle with drops of boiling water (about 1 cup mixed with 1 teaspoon salt) and return to the oven for 2 minutes. Meal will form into kernels of irregular shape. Add 1/4 pound butter and mix well. Set aside. PART 3 Heat olive oil and crushed garlic. Brown chopped onion, green onion, diced green and red peppers. Add 2 cups of boiling water, 2 cubes of bouillon, package of frozen peas (reserving 1/2 cup for decorating), chopped green olives. Add shrimp and cook 5 minutes. Add tomato sauce, bay leaf, and dash of hot sauce. Cover and let simmer. The large whole shrimp should be removed to decorate. Add chopped boiled egg, and parsley. PART 4 On the bottom and sides of a tube pan greased with olive oil, arrange the following in a symmetrical design: large shrimp, sliced boiled eggs, sliced red pepper, cubed tomatoes, green olives, sliced heart of palm. Cover with a little of the corn meal mixture and continue to layer until all of the ingredients are used. Press down mixture with the back of a spoon. Let cool and unmold carefully. Serve with shrimp sauce: NOTE: Heat a heavy pan and add the rest of the ingredients. Let simmer until well done, put in a large gravy boat and serve with (or over) Cuscuz paulista.

BRAZILIAN SHRIMP WITH COCONUT MILK (CAMARãO COM LEITE DE COCO)

Steps:

• Marinate shrimp with a little lemon juice and salt and pepper. Heat a large frying pan and add 2 tablespoons cooking oil. Add onion. Mash tomatoes without skin or seeds and add to the frying pan. Let simmer for 20 minutes. Add the shrimp to the mixture, cover and let simmer for 10 more minutes over low heat-do not use the lid so the extra water can evaporate. Add 1 cup coconut milk, a little at a time. Bring to a boil and serve over white rice.