Brazilian Sunset Recipes

BRAZILIAN SUNRISE

Steps:

• Fill a highball glass with ice and add the vodka and Apple Sourz.
• Pour in the fizzy orange so that you maintain the vodka and Sourz near the bottom.
• Finally drizzle the grenadine in to form a sunrise look.
• Garnish with a pineapple slice and serve!.

BRAZILIAN FISH STEW

Steps:

• Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
• Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

BRAZILIAN MARTINI

Steps:

• Muddle a few slices of lime and place in a cocktail shaker. Add rum, pomegranate juice, sugar, and ice, and shake about 10 times. Pour into a chilled martini glass and garnish with lime slice.

RED SNAPPER SUNSET

Steps:

• Season flour with salt and pepper. Dredge both sides of fillets in flour. Shake off surplus flour.
• Heat saute pan over medium heat. Add olive oil and 1/4 cup clarified butter. Add fillets, flesh side down, to pan. Cook 6 minutes. Turn, and cook the other side for 4 minutes. Remove fish from pan to platter. Strain cooking juices and set aside. Return fillets to pan, flesh side up.
• Meanwhile, in another pan, add remaining clarified butter. On medium-low heat, add tomatoes. Then add garlic. Stir gently. Stir in 1/4 teaspoon tarragon, 1 teaspoon dill, and the parsley. Add 1-ounce of Pernod, wine vinegar, and salt and pepper. Simmer gently. Add fish juices. Increase heat to high.
• Season fish fillets with remaining dill and 1/4 teaspoon tarragon. Add remaining Pernod to pan with fish and set aflame.
• Stir in butter to sauce and pour over fish. Remove from heat, slide onto platter, and serve immediately.

BRAZILIAN SUNSET

Steps:

• Place ice cubes in a tall Highball or Collins glass. Add cachaca and both juices, and mix gently. Slowly add the grenadine.
• Place orange slice on rim of glass, and serve with a cocktail straw.

BRAZILIAN SUNSET

Steps:

• 1. Place ice cubes in a tall Highball or Collins glass. Add cachaca and both juices, and mix gently. Slowly add the grenadine.
• 2. Place orange slice on rim of glass, and serve with a cocktail straw.