The Culinary Institute of America

In this video, Chef Mark Miller takes the flavor profile of Singapore’s famous black pepper crab, and creates a delicious seafood stew. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html Download Podcast Video

In this video, Chef Mark Miller takes the flavor profile of Singapore’s famous black pepper crab, and creates a delicious seafood stew. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html Download Podcast Video

Churrasco is Brazil’s version of cowboy barbecue. Invented by the gauchos, the Brazilian horsemen who herded cattle in the Rio Grande do Sul region of Southern Brazil, Churrasco was originally a method of spit roasting cuts of meat by the fire. Today, the steakhouse style restaurants continuing this tradition of cowboy cooking are known as Churrascarias. Enormous automated charcoal and wood rotisseries have replaced the outdoor fire pits, but the slow roasting and basting process remains much as it was nearly two centuries ago.  For recipes, visit www.ciaprochef.com/WCA  

Churrasco is Brazil’s version of cowboy barbecue. Invented by the gauchos, the Brazilian horsemen who herded cattle in the Rio Grande do Sul region of Southern Brazil, Churrasco was originally a method of spit roasting cuts of meat by the fire. Today, the steakhouse style restaurants continuing this tradition of cowboy cooking are known as Churrascarias. Enormous automated charcoal and wood rotisseries have replaced the outdoor fire pits, but the slow roasting and basting process remains much as it was nearly two centuries ago.  For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Churrasco is Brazil’s version of cowboy barbecue. Invented by the gauchos, the Brazilian horsemen who herded cattle in the Rio Grande do Sul region of Southern Brazil, Churrasco was originally a method of spit roasting cuts of meat by the fire. Today, the steakhouse style restaurants continuing this tradition of cowboy cooking are known as Churrascarias. Enormous automated charcoal and wood rotisseries have replaced the outdoor fire pits, but the slow roasting and basting process remains much as it was nearly two centuries ago.  For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Any discussion of Brazil’s iconic dishes is incomplete without an in-depth look at the country’s national dish- feijoada completa. Feijoada is more than just a bean stew… it is a cultural rite of passage. Opting for a taste of carioca style feijoada, we travel to Ipanema to pay a visit to a true Rio classic - Chef Gilberto Araújo’s Casa da Feijoada. Many legends mistakenly attribute feijoada to the slave kitchen, but the Portuguese consumed feijoada before they ever colonized Brazil. Feijoada completa refers to the “whole meal,” served with the principal dish of stewed beans cooked with 11 different types of smoked or cured pork meats, and sausages. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Any discussion of Brazil’s iconic dishes is incomplete without an in-depth look at the country’s national dish- feijoada completa. Feijoada is more than just a bean stew… it is a cultural rite of passage. Opting for a taste of carioca style feijoada, we travel to Ipanema to pay a visit to a true Rio classic - Chef Gilberto Araújo’s Casa da Feijoada. Many legends mistakenly attribute feijoada to the slave kitchen, but the Portuguese consumed feijoada before they ever colonized Brazil. Feijoada completa refers to the “whole meal,” served with the principal dish of stewed beans cooked with 11 different types of smoked or cured pork meats, and sausages. For recipes, visit www.ciaprochef.com/WCA  

Any discussion of Brazil’s iconic dishes is incomplete without an in-depth look at the country’s national dish- feijoada completa. Feijoada is more than just a bean stew… it is a cultural rite of passage. Opting for a taste of carioca style feijoada, we travel to Ipanema to pay a visit to a true Rio classic - Chef Gilberto Araújo’s Casa da Feijoada. Many legends mistakenly attribute feijoada to the slave kitchen, but the Portuguese consumed feijoada before they ever colonized Brazil. Feijoada completa refers to the “whole meal,” served with the principal dish of stewed beans cooked with 11 different types of smoked or cured pork meats, and sausages. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Few comfort foods come as close to Nirvana as the moquecas of Bahia– clay pot seafood stews thickened with coconut milk– seasoned with dendé oil, yellow onion, tomato, and green bell pepper and cilantro. Whether it is freshly caught fish like cavala, shrimp, octopus, or lobster, or homemade coconut milk and dendé oil, the secret to a perfect moqueca lies in the freshness of the ingredients. Jan our dendé and farinha guide, assures us that his sister-in-law, Claudete, prepares the best moqueca in all of Bahia. For recipes, visit www.ciaprochef.com/WCA  

Few comfort foods come as close to Nirvana as the moquecas of Bahia– clay pot seafood stews thickened with coconut milk– seasoned with dendé oil, yellow onion, tomato, and green bell pepper and cilantro. Whether it is freshly caught fish like cavala, shrimp, octopus, or lobster, or homemade coconut milk and dendé oil, the secret to a perfect moqueca lies in the freshness of the ingredients. Jan our dendé and farinha guide, assures us that his sister-in-law, Claudete, prepares the best moqueca in all of Bahia. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Few comfort foods come as close to Nirvana as the moquecas of Bahia– clay pot seafood stews thickened with coconut milk– seasoned with dendé oil, yellow onion, tomato, and green bell pepper and cilantro. Whether it is freshly caught fish like cavala, shrimp, octopus, or lobster, or homemade coconut milk and dendé oil, the secret to a perfect moqueca lies in the freshness of the ingredients. Jan our dendé and farinha guide, assures us that his sister-in-law, Claudete, prepares the best moqueca in all of Bahia. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

We walk to a rustic farinha house where the owners, Roberto and Maria, have gathered for communal farinha processing.  This gathering known as a farinhada will produce enough manioc flour to sustain their small neighborhood for the next several weeks. Having harvested the manioc roots early that morning, two members of the group work in tandem to peel the tough skin with sharp knives. For recipes, visit www.ciaprochef.com/WCA  

We walk to a rustic farinha house where the owners, Roberto and Maria, have gathered for communal farinha processing.  This gathering known as a farinhada will produce enough manioc flour to sustain their small neighborhood for the next several weeks. Having harvested the manioc roots early that morning, two members of the group work in tandem to peel the tough skin with sharp knives. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

We walk to a rustic farinha house where the owners, Roberto and Maria, have gathered for communal farinha processing.  This gathering known as a farinhada will produce enough manioc flour to sustain their small neighborhood for the next several weeks. Having harvested the manioc roots early that morning, two members of the group work in tandem to peel the tough skin with sharp knives. For recipes, visit www.ciaprochef.com/WCA   Download Podcast Video

Our tour begins at the Ceasa Market in Salvador’s Rio Vermelho district where Veve Bragança provides a crash course in the Nordeste pantry – from manteiga de garrafa, a type of clarified butter used to season manioc purees, to specialty manioc flours called farinhas and the toasted manioc flour known as farofas differing in grain size and texture… to dishes like hard to find dishes like maniçoba made from boiled manioc leaves that have released their toxins… cooked with calabresa sausage, charque, cured salpresa pork, bacon, and smoked chorizo. For recipes, visit www.ciaprochef.com/WCA