Recipes from Rio de Janeiro

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

Serves 4

INGREDIENTS

2 lobsters

1 cup vegetable oil

4 cups coconut milk

2 coconuts

Salt and pepper to taste

DIRECTIONS

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

Serves 4-6

INGREDIENTS

1 fresh pineapple

1 bunch mint leaves

Water as needed

Ice as needed

Sugar to taste

DIRECTIONS

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.