Posted on 10/03/2017 4:45:44 PM PDT by Jamestown1630
Coxhinas are little chicken croquettes and a very popular street food in Brazil. The chicken is poached, shredded and mixed with cream cheese and various seasonings, wrapped in dough, and then deep fried. The poaching broth is reserved to make the dough, which is sometimes made partly from mashed potatoes. They're supposed to resemble a chicken leg, but most look more like pears, to me; you can shape them any way you like. Here is a basic recipe, and then some links to videos showing variations. The 'Food Busker' has a way with them that looks especially flavorful:
https://www.thespruce.com/coxinha-brazilian-chicken-croquettes-3029668
https://www.youtube.com/watch?v=RMtQhqDHD-M
https://www.youtube.com/watch?v=54K-Ub4QHbA
For your Hallowe’en, Betty Crocker has these cute ‘Owl Brownies’:
https://www.bettycrocker.com/recipes/frosted-owl-brownies/dc6c2966-4b9b-46fb-abd8-81849cea1b7d
When you work (and play) all day with words and language, it is restful and rejuvenating to leave it all for a while, and engage the visual arts, or music. My husband has recently become interested in handpan drums, and we found this amazing woman, Yuki Koshimoto, playing the Hang:
https://www.youtube.com/watch?v=yYF415wnZ0w
Many thanks to Yaelle, for taking on the thread last week. And, Fungi, you may experience some gratifying Schadenfreude when you know that my ‘vacation’ was only two days old when my back went out, and many things I had planned had to be ditched, if they involved standing up ;-)
This week: Chicken Croquettes, and a Hallowe’en treat!
Posting early, because the spine is cooperating with sitting at computer tonight.
(If you would like to be on or off of this weekly cooking thread ping list, please send a private message.)
-JT
Cute.
welcome back
Thanks! It was a ‘staycation’ that didn’t pan out as planned ;-)
Adorable : )
I know nothing of Brazilian food other than it is eclectic in simplicity and exotic in the amazon ingedients
Bring me the fried mortadella sangwich
In the 60s in the midwest there was an avian flu.
Chicken was not available and we made mock chicken legs from ground pork
Sorry to hear your vacation plans got kiboshed.
Glad to have you back....able to man our wonderful cooking thread.
Well then, I hope you’re happy! Welcome back.
Ha, I thought that was a poached pear & I was all yuck. Now I’m like yum! So sorry about your back. Messed up plans are never fun.
All this time I’ve been making vodka sauce & never realized it. Had no idea vodka wasn’t even used. I almost always add some heavy whipping cream for richness & smoothness.
Rayuela is a fusion place in NYC -- does an Asian deconstructed sushi dish. Inside the silky sliced sashimi tuna is a generous helping of shrimp and crab held together with spicy chipotle aioli. Underneath the tasty orb of seafood goodness is a pillowy-cushion of avocado mousse all atop a thin veil of mandolined cucumbers--floating in a shallow, chile soy sauce broth you want to drink. After the first bite, you start to count the number of mouthfuls left as complex flavors flow onto your palette. Don't share--will lead to regret.
Live and learn......now you know you’re a gourmet chef.
The place is a melting pot
I thought the croquettes would make nice SuperBowl food; if anyone is actually watching football anymore.
(Maybe we should create an alternatively-themed party for that day, this year.)
I remember those. I didn’t know about avian flu, I thought we had them because my mother didn’t like chicken. Here’s a recipe I found. I think I may try them. I have pork and veal in my freezer.
Welcome back! Sorry about your back and vacation. Hope you feel better soon.
I’m so sorry about your back! If it’s sore muscles I highly recommend a Tens Unit...
https://www.amazon.com/Tens-Unit-Machine-Management-Rehabilitation/dp/B00NCRE4GO
It uses electrical stimulation to cause the muscles to relax. I love mine.
I have a new favorite recipe from Facebook. I made my own Salsa Verde, with several different types of chilies, tomatillos, garlic, & onions, but a store-bought salsa verde would be fine. Take a pork loin & cook until done in a crockpot. Pour off excess liquid & then pull apart with forks for pulled pork. Then add the salsa verde & an 8 oz block of cream cheese & heat. Add back extra fluid if necessary. Excellent on flour tortillas or tortilla chips...any number of things. It would even make a great taco salad. Yum.
Sorry about the back. Mine didn’t like standing all day canning about 2 weeks ago & is still bothering me somewhat - doesn’t take much these days to set it off. Hope yours improves quickly!
Two things:
This afternoon/evening, I made Pioneer Woman’s red wine pot roast. I used two ‘football’ (ham muscle) venison roasts. They look like a football so I cut them in half to brown them. The pot liquid is red wine, beef broth, some orange marmalade (yes, really!) rosemary & thyme. It’s just delicious. After 4 hours at 275, any connective tissue is dissolved & the meat is falling apart. She uses chuck roast - I can only imagine how good this must be with beef. Definitely going to be making it again. Link:
http://www.foodnetwork.com/recipes/ree-drummond/red-wine-pot-roast-3250772
Second thing .... I made Mongolian Venison Sunday evening. It’s supposed to be like PF Chang’s Mongolian Beef. The sauce is 1/2 cup soy sauce (I used lite soy) & 1/2 cup water. There’s some brown sugar, garlic & ginger involved as well. I felt very, very ill after eating it - same thing happened after eating a stir fry where the sauce was primarily soy. I’m certain it’s the high level of sodium (not a soy allergy) and I was drinking copious amounts of water all night - by morning, I felt back to normal. I looked around to see if there was a substitute for soy and found one - saw the same one in several places - link:
http://www.cookinggodsway.com/soy-sauce-substitute/
The alternative soy will change the recipes somewhat, but using real soy sauce is just a ‘no go’ for me from now on. I guess it’s a self-inflicted form of aversion therapy - just the thought of soy sauce makes me feel a bit ill.
I did see some other recipes at this ‘cookinggodsway’ site that looked interesting & I’m going to try at a later date.
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