Welcome back to Guga Foods everybody today a little different type of video I
had to take a quick trip to Brazil and my best friend invited me for dinner.
So I'm gonna share with you a little bit of my trip. This is my hometown in Brazil!
What's going on everybody. I was invited and I'm so thrilled from
one of my very good friends to have a nice traditional Brazilian lunch and
he's gonna make it for me together with his wife and I'm gonna show you guys how
they do it here traditionally. Should be really good let's check it out!
So you see that guy right now I'm following him he's the one that is gonna make us some
beautiful dinner, I mean that's what he said at least I don't know what he's planning
So that's the plan, we are going to see what we got here today.
Look he got security here everybody, he got security. He's ready
Check it out everybody, they got the wooden fire here, they also got the other one. It's Beautiful!
They are gonna make this nice beautiful dinner for us you guys gonna get to watch it
and see how traditionally it's done. It's their little kitchen look at that, it's
very nice. Beautiful kitchen. And we got the baby! Cute baby, baby!
It is not uncommon in my city to have a wood fire stove Brazilians claim that it
makes a different flavor. But to be honest it does not it just gets nice and
hot and that's why we like it. But we gotta blame the wood!
That was my best friend's wife her name is Nayana, and she's the master chef.
And she was letting me know that this is okra . She's gonna be preparing several different dishes today
including chicharrones Brazilian style which are first done in the pressure
cooker and then she fries them to get them crispy.
And this is a very traditional appetizer in Brazil, we call it torresmo. She
also made some rice balls. I've made it on my sous vide channel before but hers
is just way better and she gave me the recipe so stay tuned for it real soon.
I had to steal one because she said that it has some type of different kind of cheese that's called catupiry.
Oh man that is good!
So this is how we know a person really knows how to cook very well, they grow their own
chives everybody and they got obviously here rosemary,
beautiful rosemary also they're growing garlic as you can see right here
I mean they have all kind of spices and if you're wondering about the egg which
is I asked her I said why in the world you put an egg in here and the reason is
the butterflies were laying the eggs here so it was eating all their you know
spices and plants and things like that. Once she put the egg shell in there they
completely disappeared. So that was pretty cool.
And that's their spice garden there you go that's what it is.
A real spice rack for real. So Nayana is a machine she just keeps putting dish
after dish with nonstop action and my friend Marcelo wanted to treat me to a
beautiful picanha and he knows what's up. Here he is showing you the three veins.
And as you know anything after the third vein
it is not picanha. So believe it or not he just cuts it out and give it to his dogs.
Yes I did say dogs, I know he's crazy but he said you know that tastes
like bleep so I rather not eat it. I was like ok!
Then right after cutting the dog's portion he proceeded to cut it into
steaks. And if you can see it, he is cutting it with the grain. But apparently
his knife is not that good he needs some sharpening, his wife saw it and took charge.
Check this out!
No good. No good? Ha, Ha!
And that's how you sharpen everybody. Good! Now is good? Good!
See she is the real cook everybody.
Now that he has a very good sharp knife we finished cutting the steaks. Then
like always he seasoned everything with rock salt nothing else.
He was telling me he likes to wait a little bit
so that the salt can penetrate. Unlike the salt I use here
in the US which are salt flakes the sodium Brazil is like a rock salt
and it takes longer to penetrate that's why he likes to let it sit and then
season the other side.
And then of course you're gotta have some homemade drinks. That's a liquor
everybody. This is a traditional cup that you drink it in.
Saude! Cheers!
By this time you already know what's going on. When you're having a good time with your friends,
you forget your meat and
sometimes you overcook it. And that's okay.
Are you recording? Yes. Ok
You're ready?
Cheers everybody!
Hmm he's the man! He's very shy everybody he is very shy. Ha, ha.
It is incredible. Oh look that's how you do it everybody a little bit traditional
you got a little bit of this is called mandioca. You get a little bit of mandioca.
Which is basically yuca you put it together like that
very traditional.
Boa Nayana. Good Nayana.
After that his wife finished off all the side dishes so we
can have dinner and this is called tutu, which is basically blended beans and
cassava flour together. And it is amazing. And other side dishes like potato salad,
and yes she makes her mayo from scratch. That okra we saw earlier Feijão Tropeiro
which is beans, with sausage, bacon, cassava flour, kale and Brazilian sausage.
She also made frango caipira which is free-range chicken that is slow cooked
for hours and she also got the leftover picanhas and sauté it with some onions.
Let's also not forget about boiled yuca, deep-fried yuca, that beautiful potato
salad and tabbouleh salad. And there you have it a very traditional Brazilian
dinner now comes my favorite part. Let's go Nayana. Let's go!
Tutu.
Carne Asada Churrasco.
Mayonnaise
Tabule
Thank you Marcelo.
You're welcome! Your welcome. He's learning English everybody my best
friend right here everybody. All right so we're gonna give this a try.
It's so much food guys we don't know which one to try it first
this is wonderful. Tabule, tabule. He doesn't even know the names because
there's so much traditional food. Here we go!
mmm this is an traditional as it gets, tutu.
Wow! So here is the deal everybody when you
make it directly on the wood fire stove there, it does give a different type of
flavor because it's so hot. Not necessarily because it's smoky it's not
that it's smoky is a different way that the food is cooked and the browning and
the charring when she's cooking it directly on the wood fire stove, it is
almost impossible to replicate. All her pots that she uses has been used for
years, years, many, many years so you know that flavor is almost impossible to
replicate to be honest with you it is as good as it gets. Guys I hope you enjoyed
this video. If you do enjoyed this video let me know in the comments down below
and give it a thumbs up if you're not a subscriber be sure to subscribe for
future videos remember if you are interested in any of
the equipment I use everything is always on the description down below. Thank you so
much for watching, we'll see you guys on the next one. Take care bye bye. Bye bye Marcelo, bye bye
Hold on a second I thought everything was done but then to my
surprise she went a little crazy and did a little Brazilian dessert for us
everybody. We got figs over here, we got crema de leite, homemade she made this
from scratch this is dulce de leche, homemade queso blanco.
I mean they're just spoiling me here you know it's my family and my
friends, haven't seen them in a long time so that just went all out. She even made
this one this is called romeu e julieta. Guava this is kind of like a guava thing
on top this is like a cream everybody. We're gonna give this a try right now.
We're having an argument here which one to go with first because we're
full we ate so much food everybody. But it's so fantastic so we're gonna dig in
Sorry this is too much!
Traditional. Look guys here you got a little bit of the
queso blanco okay and you put homemade dulce de leche everybody.
You can make this at home everybody, I showed how to make this you can do this at home.
Wow she's the real chef everybody, the real deal. Thank you! Thank you.
Thanks for watching we'll see you guys on the next one take care bye bye