NOW
NOW FROM
NOW FROM THE PREMERA BLUE CROSS STUDIO, HERE MARGARET LARSON.
>>> WE ARE CELEBRATING THE
CULTURE OF BRAZIL WITH A
DELICIOUS RECIPE CONSIDERED A
NATIONAL DISH.
NATIONAL DISH. BRAZIL FEST HAPPENS THIS COMING
WEEKEND AT SEATTLE CENTER AND
JOINING US TODAY IS GISELE
GOREN.
GOREN.
GOREN. WELCOME.
WELCOME.
WELCOME. SO GOOD TO MEET YOU.
>> NICE TO MEET YOU TOO.
>> WHAT ARE WE MAKING TODAY?
>> THANK YOU.
YOU CAN FIND IT IN ANY PART OF
THE COUNTRY AND OF COURSE EACH
STATE, EVERYWHERE THERE'S
SOMETHING DIFFERENT ABOUT IT
BUT IT'S NOT DIFFICULT.
THEY KNOW EXACTLY WHAT IT IS.
>> THEY KNOW WHAT IT IS AND
IT'S ONE OF YOUR FAVORITES TOO,
RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> MY FAVORITE DISH AND I AM
PROUD ABOUT THIS RECIPE BECAUSE
I USE ALL LOCAL INGREDIENTS,
NOTHING COME FROM BRAZIL.
IT'S A DISH WELL KNOWN FOR
BEING SLOW COOKING DISH.
MANY HOURS, SIX HOURS AND WARM
--
--
-- >>
-- >> IT
-- >> IT SMELLS SO GOOD IN HERE
AND YOU HAVE THIS AMAZING
GIZMO.
GIZMO.
GIZMO. >>
GIZMO. >> OH, YEAH.
COOK AND FRY AT THE SAME TIME.
IT'S PERFECT.
IT'S PERFECT. MY EXPRESS RECIPE IS PERFECT
FOR THIS.
FOR THIS.
FOR THIS. >> YOU CAN USE IT IN ANY
PRESSURE COOKER, RIGHT?
>> ANY PRESSURE COOKER.
NOT JUST THAT ONE, BUT THAT IS
MY FAVORITE RIGHT NOW.
>> HOW DO WE GET STARTED.
>> SHOW THE INGREDIENTS FIRST.
I HAVE IT HERE ALL THE THINGS
I'M GOING TO USE.
SO FOR THE BEEF, I PREPARE THE
BEEF RIBS.
BEEF RIBS. SO BEEF RIBS, PORK BELLY AND --
AND OF COURSE ONIONS, GARLIC,
BLACK BEANS, OUR NATIONAL BEANS
ALSO, AND USUALLY YOU CAN --
SOAK IT IN WATER OR BEEF STOCK.
I'M GOING TO USE BEEF STOCK
TONIGHT.
TONIGHT.
TONIGHT. >> HOW DO WE GET GOING THIS
MORNING?
MORNING?
MORNING? >> YEAH.
>> YEAH.
>> YEAH. BRAZE THE --
>> SEE IF WE CAN GET THIS TO
TURN ON.
TURN ON.
TURN ON. YOU GOT IT.
>> YEA.
>> YEA.
>> YEA. LET'S START BRAZING THE
SHALLOTS FIRST.
SHALLOTS FIRST. >> HOW HOT DO YOU WANT TO MAKE
IT?
IT?
IT? SORT
IT? SORT OF MEDIUMISH OR HOTTER?
>> HOTTER.
>> HOTTER. >> OKAY.
>> OKAY.
>> OKAY. YOU WANT HIGH OR NOT?
>> I'M GOING TO SAVE THIS ONE
FOR LATER JUST FOR THE
VEGETABLES.
VEGETABLES. >> VERY GOOD.
>> THE COLLARD GREENS AND DO
THIS ONE HIGHER.
>> ALL SET.
>> A LITTLE BIT OLIVE OIL.
I LIKE WORKING WITH OLIVE OIL.
I DON'T LIKE REGULAR OIL VERY
MUCH.
MUCH.
MUCH. I
MUCH. I PREFER ALWAYS WITH OLIVE OIL.
>> OKAY.
>> OKAY.
>> OKAY. >> SO I CHOOSE OLIVE OIL EVERY
TIME.
TIME.
TIME. >>
TIME. >> BEEF.
>> BEEF.
>> BEEF. >> YEAH.
>> YEAH.
>> YEAH. >> THOSE ARE BEAUTIFUL CUTS OF
MEAT.
MEAT.
MEAT. >>
MEAT. >> IT IS.
>> IT IS.
>> IT IS. >> LOVELY.
>> LOVELY. >> MARGARET, IF YOU WANT TO
HELP ME.
HELP ME.
HELP ME. >> SURE.
>> SURE.
>> SURE. WHAT WOULD YOU LIKE ME TO DO?
>> SAUTE, PLEASE.
YOU CAN GET IT LIKE THIS.
>> GET READY WITH THE
VEGETABLES HERE?
VEGETABLES HERE? >> YES.
>> YES.
>> YES. >> WHAT GOES IN FIRST?
THERE WE GO.
>> HALF GARLIC.
>> HALF OF THIS?
>> I'M GLAD YOU TOLD ME.
I WAS ABOUT TO DUMP THE WHOLE
THING IN THERE.
I LIKE GARLIC.
>> AND THE WHOLE GREEN ONIONS
AND THE WHOLE --
>> SHALLOTS?
>> SHALLOTS? >> YES, PLEASE.
>> THERE WE GO.
>> YEAH.
>> YEAH.
>> YEAH. >> THAT SMELLS SO GOOD.
IF WE START LIKE THIS, I KNOW
WE CAN'T GO WRONG.
I FEEL CERTAIN.
>> IF YOU HAVE GARLIC IN YOUR
RECIPE, IT'S GOING TO BE GOOD
FOR SURE.
FOR SURE.
FOR SURE. >> PLUS YOU WILL NEVER HAVE A
COLD.
COLD.
COLD. >>
COLD. >> RIGHT?
>> RIGHT?
>> RIGHT? >> BEAUTIFUL HEART AS WELL.
>> THAT PROTECTS YOU, I'M IN
GOOD SHAPE.
GOOD SHAPE. >> SO BRAZING THE MEAT.
THE PRESSURE COOKER IS GOING TO
COOK EVERYTHING JUST 20
MINUTES, SO JUST TO AVOID THE
MEAT -- YOU KNOW, TOO SOFT AND
IT CANNOT --
>> YOU'RE GOING TO SEAR THE
OUTSIDE.
OUTSIDE.
OUTSIDE. >> JUST SEAR THE SIDE A LITTLE
BIT.
BIT.
BIT. AND
BIT. AND THEN GOING TO PUT THE
VEGETABLES IN.
VEGETABLES IN. >> KIND OF AFRAID OF THAT THING
BUT I TRUST YOU KNOW WHAT
YOU'RE DOING.
YOU'RE DOING. >> GOING TO PUT BLACK BEANS
OVER HERE.
OVER HERE. >> THOSE GO IN FIRST.
DO YOU PUT ANY OIL OR ANYTHING
ELSE OR IS THAT GOING TO COME
FROM -- A LITTLE MORE IN HERE?
>> THANKS.
>> THANKS. THIS DONE.
THIS DONE. >> YES.
>> YES.
>> YES. LET ME TURN THAT UP A LITTLE
BIT.
BIT.
BIT. >>
BIT. >> YEAH.
>> YEAH.
>> YEAH. >> GET THAT GOING.
YOU WANT THOSE SHALLOTS
CARAMELIZED OR YOU JUST WANT
THEM SWEATING?
THEM SWEATING? HOW DONE DO WE WANT THEM?
>> CARAMELIZED IS THE BEST.
>> FOR TV WE MAY HAVE TO JUST
SAY THEY ARE.
>> YEAH.
>> YEAH.
>> YEAH. I SEE A COUPLE OF PIECES GOING
TOWARDS -- HERE WE GO.
>> IT IS ALREADY DONE.
GOING TO PLACE THIS OVER HERE.
>> BEAUTIFUL.
>> BEAUTIFUL. >> YEAH.
>> YEAH.
>> YEAH. >> YOU WANT TO TURN THAT OFF?
>> YES.
>> YES.
>> YES. >> LET'S DO THAT.
THERE WE GO.
>> AND YOU'RE GOING TO COME --
>> SAUSAGE, THE WHOLE THING
GOES IN THERE.
>> YEAH, JUST EVERYTHING JUST
ONE TIME.
ONE TIME.
ONE TIME. AND PERFECT.
AND PERFECT. AND DONE.
AND DONE.
AND DONE. >> YOU THINK SO?
>> YEAH, DEFINITELY.
>> LET'S DO IT.
>> IT'S REALLY EASY, REALLY
SIMPLE.
SIMPLE.
SIMPLE. >> SORRY.
>> SORRY.
>> SORRY. I THINK I JUST SENT SOME GARLIC
TO THE FLOOR.
>> NO.
>> NO.
>> NO. >>
>> NO. >> SMELLS GOOD.
>> YEAH.
>> YEAH.
>> YEAH. AND YOU'RE GOING TO ADD STOCK.
>> HOW MUCH IS IT?
>> FOUR CUPS.
>> THAT LOOKS DELICIOUS.
>> BEAUTIFUL.
>> BEAUTIFUL. >> AND THEN GOING TO PRESSURE
COOK IT FOR HOW LONG?
>> 20 MINUTES.
>> THAT'S IT?
>> THAT'S IT.
20 MINUTES.
20 MINUTES. AFTER THAT, THE DISH IS READY.
YOU STIR.
YOU STIR.
YOU STIR. YOU CAN SERVE IMMEDIATELY, LIKE
JUST FOR THE NEXT DAY, YOU
KNOW, AS A STEW, ALWAYS BETTER
ON THE NEXT DAY.
>> MY STOMACH IS GROWLING.
>> THIS IS MY DEAL AND STILL
TRY TO FIND THE LEAF.
>> THAT'S THE HARDEST PART,
GETTING THAT THING ON THERE AND
MAKE SURE IT CLOSES PROPERLY.
THAT WILL GO FOR 20 MINUTES.
IT ENDS UP LOOKING LIKE THIS,
CORRECT?
CORRECT?
CORRECT? >> EXACTLY.
>> EXACTLY. SO THIS IS WHAT YOU CALL
FEIJOADA.
FEIJOADA.
FEIJOADA. ALWAYS COMES WITH THREE SIDE
DISHES.
DISHES.
DISHES. IT IS THE RICE, THE ORANGES AND
THE COLLARD GREENS.
>> WHAT ARE WE DOING WITH THE
COLLARD GREENS?
COLLARD GREENS? THAT'S WHERE THE REST OF THE
GARLIC IS GOING.
>> EXACTLY.
>> EXACTLY. >> GOING IN THERE.
>> YOU HAVE A LITTLE BIT MORE
HERE.
HERE.
HERE. >>
HERE. >> RIGHT ABOVE THERE.
THAT YOU GO.
GOT IT.
GOT IT.
GOT IT. AND THEN LET ME TURN THIS UP
FOR YOU A BIT.
IT'S SO CONFUSING.
THERE WE GO.
WE ARE GOOD.
>> I GOT IT.
>> WE GOT IT.
>> I DON'T KNOW IF WE ARE GOING
TO BUY STUFF LIKE THAT IN THE
FUTURE BUT GOOD TO KNOW HOW IT
WORKS AND I HAVE NO ABILITIES,
YOU KNOW.
YOU KNOW.
YOU KNOW. >> NOW, WHILE WE ARE -- ONE OF
THE THINGS THAT BINDS BRAZILIAN
CULTURE IS THE FOOD AND THE
CELEBRATION.
CELEBRATION. >> EXACTLY.
>> EXACTLY. SO, YEAH, YOU KNOW ABOUT THE
FOOD AND HOW -- NO MATTER WHAT,
EVEN WHEN YOU'RE SAD, YOU CAN
SMILE.
SMILE.
SMILE. >>
SMILE. >> TRY TO LOOK ON THE BRIGHT
SIDE.
SIDE.
SIDE. >>
SIDE. >> EVERY TIME.
AND THE GLASS IS ALWAYS HALF
FULL.
FULL.
FULL. NOT
FULL. NOT HALF EMPTY.
>> WHEN WE GO TO BRAZIL FEST WE
WILL HAVE A CHANCE TO SEE THAT,
RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> TOTALLY.
>> TOTALLY. THEY HAVE EVERYTHING.
YOU CAN SEE ALL OUR MUSIC, OUR
CULTURE, OUR DANCING, FOOD, OF
COURSE.
COURSE.
COURSE. PLEASE COME TO BRAZIL FEST NEXT
SUNDAY.
SUNDAY.
SUNDAY. >> CAN I PUT THE COLLARD GREENS
IN?
IN?
IN? >>
IN? >> YES.
>> YES.
>> YES. >> THERE WE GO.
>> ALL KINDS OF SPECIAL FOODS,
ARTISTS, A LOT OF PAINTING AND
DANCE, EVERYTHING.
DANCE, EVERYTHING. SO IT'S AMAZING BECAUSE IT'S
NICE TO HAVE A COUNTRY IN THE
STATE THAT YOU CAN EMBRACE AND
CAN BE WHO YOU ARE.
>> RIGHT AND FOR THE REST OF US
TO LEARN ABOUT WHAT BRAZIL IS
ALL ABOUT.
ALL ABOUT. THIS IS A BEAUTIFUL DISH.
WHAT ARE SOME OF THE OTHER
KINDS OF FOOD THAT WE WILL BE
ABLE TO TASTE?
>> NO.
>> NO.
>> NO. ACTUALLY HAVE LIKE ALL THE
NATIONAL TREATS, LIKE CHICKEN
CORN, DESSERTS AND THE
CHOCOLATE CHOCO -- OUR CURRY,
SHRIMP CURRY.
SHRIMP CURRY. >> THIS SOUNDS DELICIOUS.
>> IT IS AMAZING.
FOUR FLAVORS, A LOT OF
DIVERSITY AND PLEASE COME OVER.
YOU'RE GOING TO LOVE THE --
>> PEOPLE ARE GOING TO LOVE IT.
REMEMBER, BRAZIL FEST AT
SEATTLE CENTER IS SUNDAY,
AUGUST 18th FROM NOON TO 7:00
P.M.
P.M.
P.M. AND
P.M. AND THE ADMISSION IS FREE.
ALSO YOU