Brazilian cuisine has roots in Africa, Italy, Germany, the Middle East and even Asia — but the combination of all those influences is uniquely Brazilian. Luis Incao, executive chef at the Copacabana Palace hotel in Rio de Janeiro, along with some friends, brings Brazil to your dinner table with these exotic dishes. Check out some of the recipes, below.
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LOBSTER WITH COCONUT MILK
Lagosta com leite de coco
1 cup vegetable oil
4 cups coconut milk
Salt and pepper to taste
Clean lobster and remove meat from tails. Heat oil in medium-sized saute pan. Add lobster meat and saute until meat is tender. Add coconut milk and season to taste. Cut coconut in half. Place halves on plate. Add lobster and coconut milk mixture inside coconut. Serve with white rice.
PINEAPPLE JUICE WITH MINT
Suco de abacaxi com hortelã
1 fresh pineapple
1 bunch mint leaves
Water as needed
Ice as needed
Sugar to taste
Clean and cut pineapple in small cubes. Place in blender with water and mint leaves. Blend on high until frothy. Add sugar as needed. Serve over ice in tall glass with pineapple and strawberry garnish.
Copyright © 2001 by Chef Luis Incao of the Copacabana Palace. Recipes courtesy of Chef Luis Incao.
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