Broadway Restaurants - Eat at home!!!

>> Monday, April 16, 2012

So, we saw "How to Succeed..." on Broadway last night

I have "only" seen it 5 times, since my daughter was a freshman in the chorus in our local High School Theater Group (Staples Players) production of it. As a good mother, WE HAD TO SEE IT one more time, because Nick Jonas "early teenage crush" was in it.

Broadway is always great, and we had unbelievable seats, but at the end, as we were walking to the car, my kids and I had to admit it: the local Staples Players' production was not comparable to it—it was actually better. Trust me, it was.

My friend Debra, from New Jersey, comes to all performances of Staples Players. She always says "Why spend 150 bucks for a ticket on Broadway? This is just as good as any Broadway show I ever saw".

Last time she was here (for Into the Woods) she asked me: "Why do you think there are so many talented kids concentrated in one town?"

Debra always has these questions I do not know the answer, but she gets me thinking!!!

Sure, we had and have famous actors living here, and it known to be an "artsy" community, and we are close to NY and all,, but it made me realize: that's not why my own kids love theater since they were young— They love it because they have been exposed to fabulous productions on a regular basis, not as a "family outing that will cost $600" special once a year occasion". Consider it "Broadway on a dime".

Their standards are high, and I am not talking just the kids on stage— the tech team has come up with sets that once the curtains go up, the audience goes "wow", and the live music is extraordinary and totally professional, to a point that actors' mistakes are never noticed by the audience.

As for the teenage crush, Nick Jonas was cute and there was a lot of fan screaming, but at the end, daughter VOLUNTARILY told me our local actors for the same play (Max Stampa-Brown and Chris Nicollete) performances totally out-did Nick's. Bye-bye crush...

There was only one problem with last night: the dinner— not only we had to run to the theater (2 hours is not enough for a simple bistro meal?), the food was not up to ant french , or prices.

I had a "Poulet au Estragon (tarragon)", and it did not even have tarragon in it, just cream. I am not fancy, but if I am paying to eat out, at least it has to be as good as what I cook.

So, here is my easy, learned in France recipe for it.


  • 2 teaspoons garlic oil
  • 2 scallions, thinly sliced
  • 1/2 teaspoon freeze-dried tarragon
  • 2 chicken breast fillets, skinless and boneless
  • 1/3 cup vermouth or white wine
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
  • 1/2 cup heavy cream
  • Fresh white pepper, to grind over
  • 2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling


Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.

Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.

Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.

Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.

Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve।


Banana Compote

>> Tuesday, July 19, 2011

I grew up with this "compote". When bananas where really cheap at the market, my mom would buy a ton of them, cook it, and conserve it in jars, so it was always available.

In Brazil, we eat it with a creamy cheese called "requeijão", but a cream cheese will do just fine.

Once you add the spices in, the house smells so good, you'll want to do it over and over again.


  • 12 large bananas, ripe (over ripe works great as well)
  • 4 cups water
  • 4 cup sugar
  • 4 stick cinnamon
  • 5 cloves, whole
  • Juice from 1 lime


  1. In a heavy saucepan (high heat), dissolve sugar well in water. Peel and cut bananas in rounds, about 1.2 inch, and add to the pan. When it starts boiling, add the lime juice (it will make it a beautifull purle-red color) and the cinnamon and cloves.
  2. Reduce heat to lowest. During the first 10, 15 minutes, it will form a "foam" on top, that will make the compote more cristaline if you remove it once in a while. Will not change the tase, just make it look even more delicious.
  3. Cover it, and cook for 2 hours, stirring occasionally. If necessary, add more water; don't let it dry out, you want to end up with a nice syrup.
  4. Let it cool off and conserve it in sterilized jars. Will last longer in the refrigerator.


Serve with cream cheese or requeijão. Sounds weird, tastes great!!!

Also great with vanilla ice cream.


The "nothing green" salad

>> Sunday, March 28, 2010

My daughter is in her school's theater group, and I always have to come up with "non voice damaging" dinner solutions to bring to her before the performances। Salads work great because I can put them in a cooler with ice packs and not have to be there at cast/crew dinnertime.

Last weekend, I had an extra challenge: I was bringing a friend from work who will not eat anything that is green, and he was helping me out setting up the concession stand, so I had to bring dinner for us as well

I remembered this jewel from old times in Brazil, worked like a charm, daughter and colleague were happy (and it took me 10 min to make it, the night before, it does not get soggy)


  • 1-cup mayonnaise
  • 2 tablespoons ketchup
  • ½ tablespoon olive oil
  • 1-teaspoon mustard


  • 2 carrots
  • Shredded chicken (breasts work best), as much as you want —I would do a whole breast.
  • 1 cup shredded carrots
  • 1 can corn
  • ½ cup frozen peas
  • ½ cup raisins (can be omitted for picky eaters like mine)


  • 1-cup potato sticks (we make it from scratch in Brazil, but it is dangerous and I would not recommend it, so just get the packaged one, you can find it in the potato chips section at the supermarket) If you cant find it, get potato chips and crush them in a zip-lock bag

Mix all dressing ingredients with a whisk, then add it to all the other salad ingredient. Taste for salt and pepper. Top it all with the potato sticks.

After that, my colleaguewas healthier and my daughter’s performance was fantastic, here is a sneak peak:


Meat and Chicken Fondue, Brazilian style sauces

>> Monday, December 28, 2009

When I moved to the US, I was surprised by the number of people who thought Fondue had to be cheese, and cheese only.

I do not know why, but we love meat fondue in Rio. You have to turn your air conditioner at the highest setting, or wait for the 2 days a year where the temperature reaches 65F to eat it, but we even have "medieval" style restaurants (with cold stone walls and a killer air conditioning system) so we can enjoy it.
When a couple gets married in Brazil, you can be sure they will get about 10 fondue sets, go figure.

If I have less than 15 people for Christmas Eve dinner, I always have a fondue—Brazilian traditional Christmas food is very similar to Thanksgiving, and I just had turkey 3.5 weeks ago.  
I set up a very colorful table, with 1 fondue set per 3/4 people (the picture here was for the leftovers the following day, just our own family and to meet my daughter's new "boyfriend").  I always forget to take pictures at my own parties, ARGH.

Anyway, it's always a very festive meal. Here is how it goes:
The day before, I do all my shopping and cut the meat and chicken, and try to get most of the sauces ingredients chopped, so the day of the party i do not have to worry.

If you can afford filet mignon (beef tenderloin) it is the best meat you can use. I refuse, East Coast prices make it impossible. As a good Brazilian, I know there is always a "jeitinho" (way around it), so I buy sirloin steaks from Costco at 2.99 lb, and, after cutting it in bite size cuber (1" x 1"), I marinate it overnight in olive oil, salt, pepper, sweet paprika and large slices of onions. The next day, your sirloin will magically turn into beef tenderloin.

What you'll need:
  • A Fondue set (including fondue forks) - I like the metal ones because of the temperature it reaches.
  • Fondue Fuel
  • Fondue Plates (I just found these great ones), or you can just use regular plates
  • meat and chicken (details below)
  • dipping sauces (details below)

Ingredients :
  • 1/2 pound (total) of meat per person, that can be a combination of:
  • Beef tenderloin or Beef Sirloin (with the above marinade)
  • Skinless Chicken breasts
  • Vegetable oil
  • Garlic cloves (1 peeled/1 with skin per pot) 
  1. Trim the fat from the mean; cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking. 
  2. Rub a garlic clove inside the fondue dish.
  3. Fill a metal fondue pot about 1/2 full .Leave an unpeeled garlic clove in the oil as well. Heat the oil on the stove until the garlic clove starts frying (do not remove it from the oil, it avoids burning and darkening)
  4. Set the fondue pot on the stand over a moderately high direct heat and maintain the heat. 

To Serve:

  1. Dry the meat and chicken pieces (take the onions out of the meat if you are doing the marinade). Serve them on the table in various bowls (from one per person to one per 2 fondue sets, whatever fits best).
  2. Each guest spears a cube of meat with a fondue fork, leaves it in the hot oil until cooked to the desired doneness usually 1 to 3 minutes.
  3. Serve with any kind of “oven” potatoes (scalloped, daphinoise, or the best of all, rotis potatoes- see recipe here) as well as the dipping sauces below (my favorites, you can always create your own), and dipping sauces.

Dipping Sauces: 
Vegetable Pickes sauce
  • 2 cups of mayonnaise
  • 2 teaspoons of chopped onion
  •  4 teaspoons ketchup
  • 2 tablespoons chopped vegetable pickles (known as Giardinera, has carrots, cauliflower, onions, etc)
  • 1 teaspoon of mustard
  • 1 teaspoon Worcester sauce
  • ½ tablespoon chopped parsley
  •  ½ teaspoon chopped chives
  • 1/2 cup of chopped cornishons
  •  pepper (no salt needed)
Mix everything together  and refrigerate

Green Apple Sauce
  • 1 1/2 cup (tea) of mayonnaise
  • 1 cup of whipping cream, lightly whipped –
  • 1 green apple finely chopped –
  • parsley chopped –
  • salt & pepper
Mix everything together  and refrigerate

Strawberry sauce
  • 2 cup of mayonnaise
  • 2 tablespoons ketchup
  • 3 tablespoons of strawberry jam
  • 2 tablespoons celery finely chopped
Mix everything together and refrigerate

  • 2 cups of Mayonnaise
  • 4 garlic cloves, peeled
  • 2 egg yolks
  • salt and pepper 
Blend then refrigerate for the minimum of 2 hours

Warm Celery sauce
  • 250 g whipping crème
  • 4 tablespoons chopped (very small) celery
  • 1 tablespoon of butter
  • 1 small onion, grated
  • salt
Heat the butter in a saucepan, add the onion and let it get “golden”. Add the celery and mix for 1 minute
Add the whipping cream and as soon as it starts to boil, add the salt and turn it off. Should  be served warm.

Sour Cream Mustard Sauce

  • 1/2 pint sour cream
  • 1/2 mayonnaise
  • 1/4 cup prepared mustard
  • 1 tablespoon finely chopped onion
  • Dash of Hot Pepper Sauce, such as Tabasco
Mix and refrigerate  

Prune sauce
  • 1 small jar prune jam
  • Whipping cream (slightly whipped)
Mix and refrigerate

Beef Fondue


Rosti Potatoes

>> Sunday, December 27, 2009

This is the best kind of potatoes for meat or chicken fondue. If you don't eat bacon, substitute it for a handful of Gruyere cheese.

Ingredients :
1/2 lb smoked bacon
2 lbs of chopped onions
2 lbs of starchy potatoes (I like Yukon)

Method :

Put the unpeeled (washed) potatoes in a pan of salted water, bring to the boil and cook for 15 minutes, they shouldn't be completely cooked. Better to be undercooked than overcooked. Drain, layout in a single layer and cool overnight or at least 4 hours.
  1. Heat 1 tbsp olive oil in a frying pan and cook the bacon until crisp, remove with a slotted spoon and set aside. In the same pan cook the onions until soft and beginning to brown at the edges, add more olive oil if needed. Add to the bacon.
  2. Peel and shred the potatoes on a box grater into a wide bowl. Add 1/2 teaspoon sea salt and 10 good turns of fresh ground black pepper.

  3. Add 1/2 teaspoon sea salt and 10 good turns of fresh ground black pepper
  4. Add 1/2 cup of the bacon mixture
  5. Toss it around careful not break up the strands of potato.
  6. Heat up your skillet over moderate heat. Add a Tablespoon of vegetable oil, swirl around and add a big Tablespoon of butter and swirl. Be sure to twirl when you swirl. Add the potatoes into a nice even layer.
  7. Pull the heat back to medium and continue cooking about 3 minutes shaking the pan from time to time.
  8. Once they are nice and golden brown on the side you cannot see flip them. To flip the rosti put a plate over pan and turn it over.
  9. Cook about the same amount of time as the first side.
  10. Slide into a plate and serve immediately.
NOTE: It is also a great Breakfast.


Quick and easy 3 ingredients Chicken

>> Saturday, December 26, 2009

As much as I love cooking, some days I just cannot get myself together to do it. For those days, I have a few "quick and easy" Brazilian recipes that save my dinner from being something hat came from a box. This one is a great family please, even my daughter, who will not eat bacon, removes the bacon after it is cooked and really enjoys it — the chicken absorbs the flavor.

INGREDIENTS (Yep, that's only 3):

Boneless and skinless Chicken thighs
Slices of Bacon (1 per chicken thigh)


  1. Rub the ketchup all over the chicken so it is fully coated
  2. “Reconstruct" the thighs into their original shapes in a glass dish
  3. Bake at 350/375°F for about 30 minutes, until bacon is crispy on top


There will some liquid on the dish. It will have a lot of the fat of the bacon, so you can remove it, reduce it and use it for a recipe that requires bacon or duck fat, works great!

Serve with a salad and/or any kind of potatoes (baked, scalloped, mashed


Best Bolognese sauce I ever came across

>> Thursday, December 24, 2009

Before visiting Italy, I used to think bolognese sauce was way different, like tomatoes and meat. Girlfriend, was I wrong. I am lucky I got the recipe from a Florentine book.

The flavors in this sauce are very rich, and I like that it uses vegetables (that get cooked for very long) and my boy still loves it.

It is not an intensive tomato based sauce, even though it uses a lot of tomatoes, and once you try it, it is hard to order it at a restaurant and be happy, so it is a dangerous recipe.

It takes a long time to make, so I make a ton of it at once, it freezes very well. I also use left overs for a lasagna recipe, will post it soon....

Ingredients (I usually will cook 3 times this recipe at once)
  • One onion
  • One carrot
  • One stick of celery 
  • parsley
  • 4 tbsp extra-virgin olive oil
  • 300g minced meat (I like to combine pork, veal and beef, but sometime just do plain turkey and it also works fine)
  • 100g chicken livers (it looks weird at first, but will make a huge difference)
  • One glass red wine
  • 700g tomatoes (yes, you can use canned, make it one 14oz can)
  • Salt
  • Pepper
  • Pasta of your choice, cook as per instructions(I like tagliatelle)
Cook it
  1. Finely chop the onion, carrot, celery and parsley. Fry gently in the oil over a medium heat.
  2. Add the minced meat (do not use mince which is too lean!) and the washed and cleaned livers, finely chopped.
  3. Add salt and cook rapidly for at least ten minutes, stirring constantly with a wooden spoon so that the meat does not stick to the pan.
  4. When the sauce has become golden brown in colour, add the wine and leave to evaporate.
  5. Lower the heat and add the peeled and puréed tomatoes (or canned). Cook over a low heat for half an hour and taste for salt.
If you want a very light sauce, stop here. If you want a much thicker, richer sauce (like the photo) , let it cook for an extra 1.5 hours, on very low heat. 

I serve it with a green salad and a loaf of bread. 

I freeze the extra sauce in Ice cube trays and put all the cubes in a zip lock bag, and just defrost what I need.

Great and emergency food.


    Products that make my life easier...

    >> Friday, September 4, 2009

    If I had to pick the first one, it would be Nestle's table cream. It is like heavy cream, just 10 times better. If you are cooking a savory dish, you should remove the "water" by placing it in the refrigerator (never the freezer, the thing does not freeze well) for 1 hour, the "watery stuff" will separate.

    But if you are using it for a dessert (or on top of a fruit, or on coffee), use it straight out of the can, it is to die for.

     Recipes below:


    Super Easy Alfredo - Nestle table Cream 2

    >> Wednesday, September 2, 2009

    To make sure, we are not counting calories, just deliciousness!


    1 package of fettuccine pasta
    Nestle table cream
    2 tablespoons butter
    1/2 cup parmesan (real, not processed) grated cheese
    Freshly grated pepper (not fresh? will not make it!)

    Cook it:

    Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling.

    Add fettucine pasta. Cook according to package directions (I like Barilla). Drain; cover and set aside.
    IN a large skillet, melt butter.
    Stir in cream, cheese, salt and pepper (be careful on the salt, the cheese gets salty)

    Cook over medium heat 1-2 minutes, stirring constantly. When hot, stir in fettucine.

    After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese and pepper for sprinkling, if desired.


    Using the Nestle cream 1 - Brazilian Strogonoff

    >> Saturday, August 29, 2009

    This was my favorite recipe when I was a kid, There are thousands of versions in Brazil, but this one beats them all. Adding cream instead of sour cream is a Brazilian "invention". We are kinda "creative".



    Vegetable oil

    2 lbs filet mignon or beef tenderloin steaks, cut into small cubes and seasoned with salt and black pepper to taste

    1 finelly chopped onion

    1 clove of garlic

    1 large can on button mushroom or slivered mushrooms

    2 tablespoons of cognac (to flambée)

    1 can Nestle table cream (you can use heavy cream, but will not be the same)

    5 tablespoons ketchup

    2 tablespoons mustard

    1 tablespoon flour

    Worcestershire sauce


    In a medium pan, sautée unseasoned meat (a little at a time so it does not release a lot of water) in high heat with butter. Add salt and pepper and mix.

    Add Cognac and flambée until the flames die out.

    In a another pan, brown onion with garlic and add to the meat . Add the ketchup, mustard

    In a bowl, mix the table cream, with 2 teaspoons of flour. Add to the pan and cook for 5 min until it thickens.

    Serve it with white rice and sautée potatoes (cooked the French way)


    Beef: let the steak rest about 1-2 hours, out of the fridge before preparing the dish. The beef has to sautée and not cook, so it is best to brown it in high heat and don't let it release too much juice in the pan.

    If you are freezing it, only add the cream after it is defrosted.

    You may substitute steak for chicken breast or shrimp


    Brazilian Rice and Beans

    >> Tuesday, June 23, 2009

    I met Amy for the first time on a street in Paris, and she was angry about politics and would not stop talking, I thought she was fun and invited her for coffee and we've survived a lot of Parisian problems, including "What do you serve Roman Polanski when he comes by" together.

    She's been an important part of my life since then. One of Amy's kids just got arrested on a Criminal Sleeper charge (partying too hard, confusing your friend's crash pool house with the neighbors' pool house) and now he just lost his cell phone in Shanghai, on a nerd study program. Last year they were all in a Safari in Kenya, not a tour, the real thing. You gotta love this family. After my kids, Amy's kids are the best in the world. And her kids like my cooking, a lot. Believe it or not, their favorite from my repertoire is Brazilian rice and beans. I am considering Fedexing it.

    Amy does not cook, but she asked me for the recipes last week, so I guess one of the other kids threatened her "I either get the rice an beans or I will go get arrested too" There are just so many bails you can pay, Amy, so make sure to write it down....

    Of course, I do not have any measurements, will try my best


    • 2 cups Jasmine Rice - ONLY use Jasmine rice, make sure it is not uncle ben's or Goya, has to come from Thailand.
    • Olive oil
    • 1 clove smashed Garlic
    Put some olive oil in the pan (like 1 tablespoon)

    Add garlic Add rice and stirr until translucent Add enough water to be 1 inch above the rice line Add salt Bring it to a boil, until waters starts to dry out reduce flame to minimum and cover, about 7 minutes. Done


    Never, ever use canned beans.

    I like Pinto bean, or small pink beans. No kidney beans.
    Soak 2 bags of the beans in water for 20 minutes
    Wash them out
    Cook them with water and Chicken Boullion (I lke Knorr) istead of salt, to taste and 1 bay leaf After 40 min, add garlic powder, and onion powder (to taste), and 1/2 kielbasa sliced, and let it cook for 1/2 hour more.


    The Real Brazilian Flan (Pudim, or Caramel Flan)

    >> Sunday, February 1, 2009

    My friend David loves flan. Sometimes, he even dreams about it.

    David used to own this large company, so every Christmas they used to have a potluck dinner, and trying to make "the boss" happy, all latin women in the company would bring their own secret recipe family flan.

    David tells me he never tasted any flan there that compared to the one below. This is the real thing, the one that used to come in the cans of condensed milk 30 years ago.

    AH! Flan should NEVER be eaten with fruit. The only thing you can eat flan with is caramel sauce.

    Brazilian Milk Pudim (flan)


    A. Caramel sauce:
    1 1⁄2 cups of sugar
    2 cups of water

    B. Flan:
    1 can of sweetened condensed milk (the best one is "La Lechera" from Nestle. I buy it at the Norwalk stop and Shop or any Hispanic market. If you can't find it, Magnolia is second best)

    1 can of milk of full milk (use the can from the condensed milk to measure the milk) 3-4 eggs (depends o the size)

    1 baking mold with a whole in the center like this one (cannot be the ones with a removable bottom)


    A. Caramel sauce:

    1. Melt the sugar (over low heat) in a pan.
    2. Add the water and bring to a boil until it forms a caramel syrup.
    3. Pour the caramel into the mold and spread it by rotating the mold.
    B. Flan:
    1. Blend all the ingredients in the blender.
    2. Pour the mixture in a caramelized flan mold (with a whole in the center, like this one).
    3. Bake the pudding in a water bath (Bain-Marie) for 50 min to 1 hour at 330 F – tops needs to be golden brown
    4. Let the flan cool down completely
    5. Remove the flan from the mold when it is cold and serve. Run a knife around it before you turn the mold upside down
    6. If you cannot loosen it from the mold before turning, heat the bottom of the mold in the flame and it should do it (caramel can get hard sometimes)
    Another variation is the Pudim de Laranja (Orange Flan). There is a great Recipe here...

    Pudim De Laranja (Orange Flan in Caramel Sauce)

    Caramel Flan on Foodista


    Brazilian Cooking Expressions - how they can help your next meeting

    >> Thursday, January 29, 2009

    I did hear this in a meeting this week. It was an answer for this simple question — "what are those circles and what do they represent?"


    These are hypothetical placeholders for digital core components that will turn into leverage able emotional motivators.

    WTF? If you know what it means, PLEASE leave me a comment!!!

    As a good Brazilian Cook who cannot stand seeing people embarrassing themselves in meetings anymore, so I translated a bunch of very useful Portuguese Expressions (all related to food, thank you Rainhas do Lar) that can be perfect in almost every business situation.

    Hey, all you "Leverage a robust application" people, take a look, maybe you will make more sense in your next meeting!

    And do not complain next time I tell you you're comparing mangoes to papayas!

    Quem não chora, não mama.
    One who does not cry, does not get nursed
    (you have to fight for what you want)

    Eu quero mais é vender meu peixe!

    What I want is to sell my fish
    (to promote myself/my company)

    Puxar brasa para minha sardinha
    Bring the hot coal to my sardine
    (to manipulate things so I become more valuable- to the company, a girl, a situation, etc)

    Panela velha é que faz comida boa.
    Old pans cook the best foods
    (experience is everything - also has a sexual meaning: a younger guy who starts dating an older woman would use this sentence)

    Pão-pão, queijo-queijo.
    Bread-bread, cheese-cheese
    (an eye for an eye)

    Fulana se acha a rainha da cocada preta.
    So-and-so thinks she is the queen of the black coconut sweets
    (she’s a know-it-all)

    Saco vazio não pára em pé.
    An empty sack does not stand still
    (will not happen on an empty stomack)

    Fulano é osso duro de roer.
    So-and-so is a hard bone to chew
    (So-and-so is too complicated)

    Fulano é carne de pescoço!
    So-and-so is neck meat
    (So-and-so is dfficult)

    É o cão chupando manga!
    It’s a dog sucking a mango
    (Its really ugly)

    De caju em caju.
    From cashew to cashew
    (once in a while)

    Tô segurando a maior batata quente!.
    I am holding a hot potato!
    (I have a problem)

    Aquilo foi o maior pepino!
    That was a huge cucumber!
    (big problem)

    O cara é o maior come quieto...
    He’s an eat-in-silence...
    (does things without bragging about it)

    Fulano me deu bolo.
    So-and-so gave me the cake
    (So-and-so did not show up)

    Pimenta no cu/olhos dos outros é refresco.
    Pepper in other people’s ass/eyes is like a refreshing beverage.
    (you only feel it when it happens to you)

    O teste tava canja de galinha.
    The test was chicken soup
    (the test was very easy)

    Ela não é sopa!
    She is not soup!
    (she’s not easy)

    Aqui, Tudo acaba em pizza.
    Here, It all ends in pizza.
    (corruption, specially related to local politics or top management)

    Isso é mamão com açúcar.
    That’s papaya with sugar.
    (that’s easy)

    É tudo farinha do mesmo saco.
    It’s all flour from the same sack.
    (it’s all the same bunch of corrupted people/top management that do not deserve to be above you)

    Colocar mais água no feijão.
    Add water to the beans
    (More people are coming- be ready)

    Fulano é arroz-de-festa.
    So-and-so is party rice
    (He’s everywhere, nobody knws exactly what he does, but he's always there)

    Ficou uma uva!
    Turned out a grape!
    (turned out great)


    Chicken Korma, the Hero Curry

    >> Monday, January 26, 2009

    Another one from the London curry powder in the authentic curries!

    I shared this recipe with a friend recently and she loved it so much she called it "Shrimp Curry Hero" (she made it with shrimp - in this case reduce cooking time from 15 to 10 min)

    Her picky kids loved it, so do mine.


    • 4 cm piece fresh ginger, peeled and coarsely chopped
    • 5-6 garlic cloves, peeled and coarsely chopped
    • 6 tbsp vegetable oil
    • 3 bay leaves
    • 5 cm cinnamon stick
    • 8 cardamom pods, crushed in a pestle and mortar
    • 4 cloves
    • ¼ tsp black cumin seeds (or regular cumin seeds)
    • 130g/4½oz onions, peeled and finely chopped
    • 1 tbsp ground coriander
    • 1 tbsp ground cumin
    • 3 tinned plum tomatoes, chopped
    • 1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions
    • ¼ - 1 tsp chilli powder
    • ¼ tsp salt
    • 3 tbsp single cream
    • 250ml/8 ¾fl oz water


    1. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.
    2. Put the oil in a wide frying pan or saute pan and set over high heat.
    3. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions.
    4. Stir and fry for about three minutes or until the onions turn brownish.
    5. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
    6. Put in the chopped tomatoes and fry for another minute.
    7. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water.
    8. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
    9. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.



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