Every year, we try a few different dishes in our Thanksgiving feast. In this photos is another fruit from trees in our yard called the "pitanga" (pee-TAWN-ga). These are quite tasty and juicy, having a tangy sweet cherry-like flavor. There a three or four seeds in the middle. I served these with abacaxí (ah-bah-kah-SHEE), the Brazilian pineapple. Brazilian pineapple is sweeter and less acidic than the Hawaiian variety. The core is also softer and very edible.
These are deviled-quail eggs. Brazilians usually eat quail eggs boiled and plain as a side. I thought it would be fun to have a twist to serve them as deviled eggs. They are small and bite-size making them fun to eat.
As Thanksgiving was approaching, we were getting worried that we wouldn't be able to find a a large turkey to roast, so I purchased some sausage and marinate pork "lombo" to cook in the churrasca. My gardener did the outdoor cooking, and he did a nice job cooking the meat just right. The Saturday before Thanksgiving, we were able to find a 24lb turkey at Sam's Club. It cost three times as much as a turkey would in the U.S., but it was worth. Rebecca roasted it with oranges and butter as part of the seasoning. It turned out nice and juicy.
No comments:
Post a Comment