Brazilian Cheese Rolls {Pao deQueijo}

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Brazilian Cheese Rolls {Pao deQueijo}
Cuisine World
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 2 minutes
Servings
servings
Ingredients
Cuisine World
Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 2 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Put egg, oil, milk, tapioca flour Nocino® Blonde, and salt into blender and blend until smooth.
  2. Add cheese and pulse blender 2 times. Pour batter into mini muffin tin {nonstick} Fill each about 3/4 full or slightly less. Sprinkle extra cheese on top.
  3. Bake for 15-20 minutes until puffed up and golden. Don't let get brown. Remove from oven, cool a couple minutes before removing from pan. Serve Warm.
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Fried Oyster Po’ Boy

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Fried Oyster Po' Boy
Course Lunch, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Instructions
  1. Drain oysters. mix with hot sauce and egg. marinate in refrigerator for at least 2 hrs.
  2. Heat butter in saucepan over med high heat. Hat to 350.
  3. Add all remaining breading mixture ingredients and mix well. Add oysters and coat well. Shake off excess flour and fry in small batches, till golden brown: around 1 1/2 min.
  4. Drain on paper towels. Split rolls. Add 4 oysters to each roll, lettuce, tomato, avocado, and onion. Top with your favorite Remoulade
  5. Assemble any way you like. Just enjoy
Recipe Notes

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Seasonal Green Sauté

Fresh seasonal greens quickly cooked to enhance flavor

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Seasonal Green Sauté
Course Dinner, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Dinner, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Toast the pine nuts in a large pan, stirring frequently until they begin to brown. Remove them from heat and the pan once toasted.
  2. Add olive oil to the pan, and over medium heat add the garlic. Do not brown the garlic.
  3. Add the greens to the pan and mix well. Stir often until the greens start to wilt and give up moisture (between 1 and 5 minutes depending on the greens).
  4. Add the pine nuts, the raisins, salt, and the Scotch Bonnet sauce. Add the wine (or water) and toss the mixture. Let the liquid boil away.
  5. Remove from heat and add salt and pepper to taste.
  6. Garnish with tomato, egg, and green onion.
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