Yes, Zika, terrorism, doping scandals and presidential impeachment have dominated the conversation around the Olympics in Rio, but one dive from Michael Phelps, one goal from Alex Morgan, one elbow stand from Simone Biles and you’ll just forget all of that and revel in the agony and truimph of the feet.
Tonight the Opening Ceremonies kick things off so to celebrate we’ve created what we think is a medal-worthy Brazilian feast. Carolina Santos-Neves, a chef and partner at Comodo NYC, chose two Brazilian dishes and remade them into healthier and lighter recipes.
“Being half Brazilian, I love coconut but during the summer time I always find using coconut milk a tad heavy. I recently replaced it in recipes by using coconut oil, coconut water, and sometimes toasted coconut,” says Carolina. “In these renditions of two classic Brazilian recipes that’s exactly what I did. For Casquinha de Siri, also known as Baked Coconut Crab Dip and for the Xim Xim de Galinha or Coconut, Peanut, and Cashew Chicken Stew I subbed fish sauce for dried shrimp, and used aji amarilho for color—this dish is the curry of Brazil.”
Now, this meal is worthy of a gold medal.
An Olympic-Inspired Menu
Step 1: Marinate the chicken in the fridge for a minimum of two hours.
Step 2: Preheat the oven to 425ºF for the crab dip.
Step 3: Sauté the chicken and set aside.
Step 4: Combine all of the ingredients for the stew’s sauce, about 5 minutes.
Step 5: Sauté the crab, shallots and other ingredients for about 9 minutes.
Step 6: Simmer the chicken stew for about 25 minutes.
Step 7: Bake the crab dip for 3 to 5 minutes.
Step 8: Whip up the Caipirinhas.
Step 9: Blend the mousse ingredients and refrigerate.
Step 10: Place food in mouth. #Delicioso
Also published on Medium.
- 3 tablespoons liquefied unrefined, cold pressed coconut oil
- 1/2 white onion, finely chopped
- 1 shallot, finely chopped
- Pinch salt & pepper
- 1 garlic clove, minced
- 2 plum tomatoes, diced
- 1 cup coconut water
- 16 ounces fresh crabmeat, well drained
- ¼ bunch cilantro leaves, finely chopped
- 1/2 cup toasted coconut
- Parmesan cheese, grated
- Baked pita chips or plantain chips for serving
- Special equipment: cast-Iron ramekin for serving
- Position a rack in the upper third of the oven and preheat to 425º F.
- In a pot over low-medium heat, add coconut oil, onion, shallots, and a pinch of salt and pepper stirring occasionally until tender and translucent, about 3 minutes. Add garlic, let cook for 1 minute. Add the tomatoes and coconut water. Let reduce for 3 minutes. Add crabmeat and cilantro. Heat for about 2 minutes.
- Lastly, add coconut and stir. Place some of the mixture in ramekin, top with grated parmesan cheese and bake until the cheese is melted at the edges, about 3-5 minutes.