Choice of Shrimp, Meat, Cod Fish or Chicken

Fried Croquette

Buffalo Wings

Coxinha

Shrimp with Calamari

Shrimp Mix w / Rice (Full)

Garlic Shrimp Dinner (Full)

Fish Filet Portuguese Style (Full)

Brazilian Sausage Sandwich

Chicken Fingers

Paella

Brazilian Sausage Sandwich (Chicken)

Chicken Fingers (With French Fries)

Pulled Pork Sandwich

Fish Filet Sandwich

Brazilian Sausage (Pork Mild, Pork Hot)

Sweet Plantains

Empanada (Chicken or Beef)

(Choice of Shrimp, Meat, Cod Fish or Chicken)

Fried Croquette / Coxinha

Buffalo Wings (Hot or Mild)

Mozzarella Sticks

Portuguese Sausage

Garlic Shrimp with Calamari

Fried Calamari

Garlic Shrimp

Place potato chunks in a pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then simmer until fork-tender, about 12–15 minutes. Drain well.

Cook potatoes

If using shrimp: finely chop raw shrimp. If using ground beef: cook in a skillet over medium heat until browned, drain fat and chop finely. If using cod or chicken: flake or shred cooked fish/chicken into small pieces. Pat the protein dry with paper towel if very wet.

Prepare protein

In a skillet over medium heat, melt 1 tbs butter (from the 2 tbs). Add the chopped onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30 seconds. Add the prepared protein and sauté 1–2 minutes just to heat through and marry flavors (for raw shrimp cook fully until opaque). Remove from heat and stir in parsley and lemon zest if using seafood option. Season lightly with 1/4 tsp salt and 1/8 tsp pepper. Let cool slightly.

Sauté aromatics and combine with protein

Return drained potatoes to the pot or a large bowl. Add remaining 1 tbs butter, warm milk, 1 tsp salt, 1 tsp pepper, and nutmeg. Mash until smooth and creamy. Taste and adjust seasoning. Fold in the cooled protein mixture until evenly distributed. The filling should be thick and hold together; if too loose, refrigerate 15–20 minutes to firm up or add 2–3 tbs mashed potato flakes or a spoonful of flour to bind.

Mash potatoes and form filling

Using wet hands or a small scoop (about 2 tbs), shape the mixture into logs or ovals about 2–3 inches long. Place shaped croquettes on a baking sheet lined with parchment. Chill in the refrigerator for at least 30 minutes to firm up—this prevents disintegration during frying.

Shape croquettes

Place flour in a shallow bowl. In a second bowl, whisk together eggs and 1 tbs water to make an egg wash. In a third bowl, combine breadcrumbs with 1/2 tsp salt and 1/4 tsp black pepper.

Prepare breading stations

Working in batches, dredge chilled croquettes first in flour, shaking off excess, then dip into the egg wash, and finally press into breadcrumbs to coat evenly. For an extra-crisp double coat, dip again into egg and breadcrumbs. Place breaded croquettes on a tray and chill 10–15 minutes to set the coating.

Bread the croquettes

Pour oil into a deep skillet or heavy pot to a depth of about 1–1.5 inches (enough to shallow-fry) or 2–3 inches for deep-frying. Heat to 170–180°C (340–355°F). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and rise slowly without burning.

Heat oil

Fry croquettes in batches without overcrowding: shallow-fry 3–4 minutes per side until golden brown and crisp, turning as needed; or deep-fry 3–4 minutes until evenly golden. Maintain oil temperature—adjust heat as needed. Cooked internal temperature should be hot throughout and any raw proteins fully cooked (shrimp and fish opaque and 63°C/145°F if measured).

Fry croquettes

Using a slotted spoon or spider, remove croquettes and drain on a wire rack set over a baking sheet or on paper towels. Season immediately with a light pinch of salt if desired.

Drain

Serve croquettes hot with lemon wedges and tartar sauce or aioli on the side. Sprinkle with chopped parsley for color. Makes an excellent appetizer or main when paired with a simple salad.

potatoes (russet or Yukon Gold), peeled and cut into chunks

unsalted butter

whole milk

salt

black pepper, freshly ground

nutmeg, grated

choice protein — shrimp (peeled, deveined), OR ground beef (cooked), OR cooked cod (flaked), OR cooked shredded chicken

yellow onion, finely chopped

garlic, minced

fresh parsley, finely chopped

lemon zest (for seafood option)

all-purpose flour

large eggs

water (for egg wash)

fine dry breadcrumbs (panko for extra crispness)

salt (for breading)

black pepper (for breading)

neutral frying oil (vegetable, canola, or peanut)

lemon wedges

tartar sauce or aioli

fresh parsley, chopped

Pat the separated wings (drumettes and flats) dry with paper towels. Remove any excess skin or tips if present. Place wings in a large bowl or sheet tray.

Prepare wings

Season the wings evenly with kosher salt and black pepper, tossing to coat.

Optional for extra-crispy skin: sprinkle baking powder and cornstarch over the wings and toss until evenly coated. Baking powder helps the skin brown and crisp.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on the sheet. Arrange wings in a single layer on the rack, skin side up, without crowding.

Preheat and arrange

Bake for 25 minutes, then flip each wing and bake an additional 15–20 minutes, until skin is deep golden-brown and an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C). For extra crispness, broil 2–3 minutes watching carefully.

Heat 2–3 inches of neutral oil (vegetable or peanut) in a deep pot to 350°F (175°C). Fry wings in batches, without crowding, for 8–10 minutes until golden and cooked through. Drain on a wire rack or paper towels. (If coated with baking powder, fry time may be slightly shorter.)

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 1/2 cup Frank's RedHot, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1/2 tsp paprika, 1/4 tsp garlic powder, 1 tsp honey (optional), and 1/4 tsp salt. Whisk continuously until butter is fully incorporated and sauce is glossy, about 2–3 minutes. Do not boil. Taste and adjust heat or sweetness as desired.

Hot sauce preparation

For mild wings, follow the same steps substituting mild hot sauce for Frank's and keep the butter, vinegar, Worcestershire, spices, honey, and salt amounts the same. Warm and whisk until combined.

Mild sauce alternative

Place cooked wings in a large clean bowl. Pour about two-thirds of the warmed sauce over the wings and toss gently to coat each piece evenly. Reserve remaining sauce for guests to add more if desired.

Transfer wings to a serving platter. Serve immediately with celery and carrot sticks and blue cheese dressing or ranch for dipping.

If making both hot and mild: divide wings into two bowls after cooking and coat each portion with the respective sauce.

whole chicken wings (separated into drumettes and flats)

kosher salt

black pepper

baking powder (aluminum-free)

cornstarch

Frank's RedHot (or other cayenne pepper sauce)

apple cider vinegar

Worcestershire sauce

paprika

garlic powder

honey or brown sugar (optional, to balance heat)

mild hot sauce or reduced-heat cayenne sauce

honey

celery sticks

carrot sticks

blue cheese dressing or ranch

Place chicken breasts in a medium pot with 800 ml water, bay leaf and crushed garlic. Bring to a gentle simmer, reduce heat and poach for 15–18 minutes until cooked through. Remove chicken to a plate and reserve 500 ml of the poaching liquid (strain and cool). Discard bay leaf and garlic solids.

Poach the chicken

When chicken is cool enough to handle, shred it finely using two forks or pulse briefly in a food processor for a finer texture. Set shredded chicken aside.

Shred the chicken

Heat 1 tbs olive oil in a skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Season with 1.5 tsp salt and 1/2 tsp black pepper. Add shredded chicken and stir to combine and warm through for 2–3 minutes. Turn off heat and stir in 50 g cream cheese (optional) and 2 tbsp chopped parsley. Taste and adjust seasoning. Let filling cool completely before shaping.

Sauté aromatics and combine

In a heavy saucepan combine 500 ml reserved chicken broth, 120 ml milk, 30 g butter and 1/2 tsp salt. Bring to a rolling boil over medium heat, stirring so butter melts and salt dissolves.

Bring liquids to a boil

Remove pan from heat and immediately add 350 g all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth, glossy dough forms and pulls away from the pan (about 1–2 minutes). Return to low heat and cook, stirring constantly, for another 1 minute to dry the dough slightly.

Add flour and form dough

Transfer dough to a bowl and let cool 8–10 minutes until warm but not hot. Knead briefly in the bowl or on a lightly floured surface for 1 minute to make it smooth and pliable. The dough should be soft and not sticky; if extremely sticky, let cool slightly or dust with a few extra grams of flour (add sparingly).

Cool and knead

Divide dough into 12 equal portions (about 55–65 g each). Keep portions covered with a clean towel to prevent drying while you shape.

Portion dough

Take one dough portion in your palm and flatten into a small cup. Place about 1.5 tbsp (roughly 20–25 g) of cooled chicken filling in the center. Gather edges of dough around the filling and seal, shaping into a teardrop or drumstick shape with a pointed top. Repeat with remaining portions.

Shape Coxinha

Set up a dredging station: one bowl with 80 g flour, one with 2 beaten eggs, and one with 200 g breadcrumbs. Lightly dust each shaped coxinha in flour, dip into beaten egg, then roll in breadcrumbs to fully coat. Press breadcrumbs gently so they adhere. Place coated coxinhas on a tray and chill in the fridge 15–20 minutes to firm up (helps prevent breakage during frying).

Coat

Pour about 1 liter vegetable oil into a deep, heavy pot or deep fryer and heat to 175°C (347°F). Fry coxinhas in small batches, turning occasionally, until golden brown and crisp, 3–4 minutes per batch. Maintain temperature between 170–180°C to ensure even cooking and prevent oil absorption. Use a slotted spoon to transfer to a wire rack or paper towels to drain.

Heat oil and fry

Serve warm. Traditional accompaniments: hot sauce, ketchup, or chimichurri. Leftovers can be reheated in a 180°C oven for 8–10 minutes to re-crisp.

Serve

boneless skinless chicken breasts

water (for poaching)

bay leaf

garlic cloves, crushed

onion, medium, finely chopped

olive oil

cream cheese or requeijão (optional, for creamier filling)

chicken broth (reserved from poaching)

all-purpose flour (for dredging)

fine dry breadcrumbs (or panko)

vegetable oil (for deep frying)

Pat the shrimp and calamari very dry with paper towels. Remove any remaining shells, veins, or cartilage. Trim any large tentacles into bite-sized pieces if needed so shrimp and calamari cook evenly.

Pat dry and inspect

Place the shrimp and calamari in a large bowl ready for the marinade (use the same bowl for marinating).

In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, minced garlic (3 cloves), paprika, red pepper flakes, 1 tsp salt and 1 tsp black pepper until combined.

Make marinade

Pour half of the marinade over the shrimp and calamari and toss to coat evenly. Reserve the other half for finishing the dish. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes to avoid toughening the seafood).

Heat 1 tbsp olive oil and 2 tbsp butter in a large heavy skillet over medium-high heat until shimmering and butter foams. Add the diced shallot and cook 1–2 minutes until softened. Add the sliced garlic and cook about 30 seconds until fragrant but not browned.

Prepare aromatics

Add the halved cherry tomatoes and cook 2–3 minutes, pressing lightly so they begin to blister and release juices. Season with a pinch of salt and freshly ground pepper.

Add tomatoes

Increase heat to medium-high. Add the marinated shrimp to the skillet in a single layer and cook 1–1.5 minutes per side until they turn pink and just opaque. Remove shrimp to a plate and tent loosely with foil. Add the calamari in a single layer and cook 1–2 minutes, stirring once—cook just until opaque and slightly firm (do not overcook). If your skillet is small, cook in batches to avoid crowding.

Cook shrimp and calamari

Return shrimp to the skillet with the calamari and stir to combine.

Pour the reserved marinade and 1/4 cup dry white wine (or chicken broth) into the skillet to deglaze, scraping up any browned bits from the bottom. Let the liquid simmer 1–2 minutes to reduce slightly. Stir in the chopped parsley and remaining 1 tbsp olive oil or 1 tbsp butter if desired. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice to brighten.

Deglaze and finish

Transfer the shrimp and calamari to a warmed platter. Garnish with extra parsley and lemon wedges. Serve immediately with crusty bread to soak the sauce or over cooked pasta or rice. Recommended portion: divide among 4 plates.

large shrimp, peeled and deveined

calamari rings and tentacles, cleaned

extra-virgin olive oil

fresh lemon juice

red pepper flakes

sea salt

freshly ground black pepper

extra-virgin olive oil (for cooking)

shallot, finely diced (or small yellow onion)

fresh garlic, thinly sliced

cherry tomatoes, halved

dry white wine or low-sodium chicken broth

extra parsley for garnish

crusty bread or cooked pasta or rice, for serving

Rinse 2 cups long-grain white rice under cold water until the runoff is mostly clear to remove excess starch. Drain well.

Rinse and cook rice

In a medium saucepan combine rinsed rice, 3.5 cups water, 1/2 tsp kosher salt and 1 tbsp butter or oil. Bring to a gentle boil over high heat uncovered.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 10 minutes to steam.

Fluff rice with a fork just before serving and keep covered and warm while you finish the shrimp mix.

Pat 1 lb shrimp dry with paper towels. In a small bowl toss shrimp with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/4 tsp cayenne until evenly coated. Finely dice 1/2 small yellow onion and 1/2 red bell pepper. Mince 2 garlic cloves and slice 2 scallions (reserve some green for garnish).

Prep shrimp and aromatics

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams. Add diced onion and bell pepper and sauté 3–4 minutes until softened and translucent. Add minced garlic and the white/ light-green part of the scallions and cook 30–45 seconds until fragrant, stirring constantly so garlic doesn’t burn.

Sauté vegetables

Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until pink, opaque and slightly curled. Avoid overcrowding; cook in batches if necessary. Stir gently to combine with the softened vegetables.

Cook shrimp

Lower heat to medium. Add 1 tbsp soy sauce and 1 tbsp fresh lemon juice to the pan, stirring to coat the shrimp. Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat and stir in 2 tbsp chopped fresh parsley and the remaining sliced scallion greens.

Finish sauce and season

If you prefer a slightly saucier mix, add 1–2 tbsp reserved rice cooking liquid or a splash of chicken stock and simmer 30 seconds to incorporate, then remove from heat.

Divide the cooked rice among 4 plates (this recipe yields a full portion for up to 4 servings). Spoon the hot shrimp mix over the rice.

Garnish with extra chopped parsley and lemon wedges. Serve immediately with hot sauce on the side if desired.

raw medium shrimp (peeled, deveined, tails removed)

smoked paprika

onion powder

cayenne pepper

fresh garlic (minced, about 2 cloves)

yellow onion (small, finely diced)

red bell pepper (small, diced)

scallions (green parts, sliced)

fresh parsley (chopped)

soy sauce

long-grain white rice (uncooked)

water

unsalted butter or oil

extra chopped parsley

hot sauce (optional)

Pat shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper and smoked paprika until evenly coated. Let rest 5 minutes while other components heat.

Prepare shrimp

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs butter. When the butter is melted and begins to foam, add the shrimp in a single layer (work in two batches if necessary). Cook without moving for 1 minute, then flip and cook another 1–1.5 minutes until shrimp are pink and opaque and edges are lightly browned.

Push shrimp to one side of the pan. Reduce heat to medium. Add the minced garlic to the oil/butter and cook 20–30 seconds until fragrant (do not let it burn). Stir garlic through shrimp, add lemon zest, lemon juice and red pepper flakes, and sauté 30 seconds to combine. Remove pan from heat and stir in 3 tbs chopped parsley. Taste and adjust seasoning with a pinch more salt or pepper if needed. Keep warm.

Add garlic and finish

In a small saucepan over medium heat, melt 2 tbs butter. Add 1 minced garlic clove and cook 20–30 seconds until fragrant. Pour in 1/4 cup broth and bring to a gentle simmer for 1–2 minutes to meld flavors. Spoon sauce over plated shrimp if desired.

While shrimp rest, rinse rice until water runs clear. In a medium saucepan bring 2 cups water, 1 tsp olive oil and 1/2 tsp salt to a boil. Add 1 cup rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with fork before serving.

In a large bowl combine 4 cups mixed greens, halved cherry tomatoes and sliced cucumber. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Drizzle dressing over salad and toss just before serving.

Fried Croquette

Buffalo Wings

Coxinha

Shrimp With Calamari

Shrimp Mix W / Rice (full)

Garlic Shrimp Dinner (full)

Fish Filet Portuguese Style (full)

Brazilian Sausage Sandwich

Chicken Fingers

Paella

Brazilian Sausage Sandwich (chicken)

Chicken Fingers (with French Fries)

Pulled Pork Sandwich

Fish Filet Sandwich

Brazilian Sausage (pork Mild, Pork Hot)

Sweet Plantains

Empanada (chicken Or Beef)

Fried Croquette / Coxinha

Buffalo Wings (hot Or Mild)

Mozzarella Sticks

Portuguese Sausage

Garlic Shrimp With Calamari

Fried Calamari

Garlic Shrimp