The Menu

Belgium Frites

Carved potatoes salted. Tastes sooo good!

Brazilian Feijoada

Beans, rice, Serano ham, and sausage  slowly cooked into perfection. 

Bolivian Espuma de Mango

Flavor tasty mango made into a non-sweet mousse . Y'all going to like it!

Recipes

Belgium Fries

3 to 4 cups vegetable oil for frying

2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried

salt to taste 

Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.

Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.

When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.

Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

Brazilian Feijoada

Ingredients


2 cups dried black beans

4 applewood-smoked bacon slices

1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 bone-in beef short ribs, trimmed (about 2 pounds)

3 cups finely chopped onion (about 2 medium)

1 1/4 cups fat-free, lower-sodium chicken broth

4 garlic cloves, minced

1 (9-ounce) smoked ham hock

1 tablespoon white vinegar

8 orange wedges

Place black beans in a small saucepan; cover with cold water. Bring to a boil; cook beans for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.

Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.

Espuma de Mango

Ingredients

1 can of condensed milk

5 eggs yolks

1 tablespoon of lemon juice

2 cups of mango pulp

3 envelopes of unflavored gelatin

5 eggs whites

1 teaspoon of vanilla**

In a blender, blend the condensed milk and add the egg yolks one by one, then add the lemon juice and mango pulp. Blend well.


On low heat, cook the unflavored gelatin with a little water, stirring until it is completely dissolved and add to the blended mixture. Blend again.


Beat the egg whites with the vanilla and rum until stiff and gently fold them into the blended mixture until completely incorporated.


Put the mixture into a lightly greased mold and refrigerate three hours prior to serving. Serve in a dessert bowl or plate ringed or topped by mango slices.


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