RECIPE - Rich Whore's Rice (Arroz de Puta Rica)

Italy has its slutty spaghetti (spaghetti alla puttanesca) and France has its lovely little pastry called pet de putain (We'll leave this one up to you to translate on your own or with Google translator), so why shouldn't Brazil have a recipe called Rich Whore's Rice? There's no reason why it shouldn't and in fact it does have exactly such a recipe.

A traditional dish from the interior state of Goiás, this combination of rice, smoked and preserved meats, olive and palm hearts supposedly got its name because it was the favorite dish of one of the most successful and richest madams in Goiás and of both the girls and the customers in the high-class brothel she ran. According to food historian Caloca Fernandes, though, the dish was probably a very simple plate of rice and sausage in its early days and was so basic and cheap that is was called Poor Whore's Rice. Only when better meats and extravagant vegetables were added did the poor whore in the title become a rich one.

This recipe, translated and adapted from Sr. Fernandes' book Viagem Gastronômico através do Brazil, makes a great one-dish meal - meat, rice, vegetables and seasonings all combined in one big pot. You know the expression "Dine like a king". Now you know how to dine like a rich whore, too.
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RECIPE - Rich Whore's Rice (Arroz de Puta Rica)
Serves 8

4 thick slices bacond, chopped
2 Tbsp extra-virgin olive oil
1 link Italian sausage, hot or sweet, crumbled
2 boneless chicken thighs, cubed
1 lb (500 gr) kielbasa or other garlic sausage, sliced
3 cloves garlic, minced
3 cups white rice
salt and pepper to taste
6 cups water
1 cup fresh or frozen corn kernels (thawed if frozen)
1 cup fresh or frozen peas (thawed if frozen)
1/2 cup green olives, pitted and chopped
1/2 cup chopped palm hearts
1/2 cup seedless raisins
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Heat the olive oil in a large pan over medium-high heat. Add the bacon cubes and fry until crisp and browned. Add the fresh Italian sausage meat, the cubed chicken and stir-fry until all the meat is browned.

In a pan or kettle, bring the 6 cups water to the boil. Reserve, keeping at a slow boil.

Add the sliced garlic sausage and garlic. Fry briefly but don't let the garlic brown. Add the rice and fry until all the grains and coated with oil and are transparent. Add the boiling water, stir, add salt and pepper to taste. When the mixture returns to the boil, cover the pan and cook over low heat until the rice and meats are tender and the liquid is absorbed.

Add the corn and peas, and cook for another minute or so, or until they are heated through. Stir in the chopped olives, the palm hearts and raisins. Toss everything together and transfer to a deep serving bowl. Serve immediately.

RECIPE - Spinach and Palm Heart Salad with Tamarind Dressing

Although most cooks and diners think of tamarind in the context of Southeast Asian or Indian foods, the fruit is used extensively in Brazilian cuisine. The tamarind tree originated in central Africa, and from there Arabian traders took it too the Indian subcontinent and on to the countries of Southeast Asia. Portuguese explorers and traders then brought it back from Asia to Europe, and carried it on to Brazil, where it's become a popular food source.

Brazilians love tamarind juice, tamarind Popsicles and tamarind candies. The fruit is also valued in cooked dishes, where the addition of tamarind juice adds an acidity and sharpness that is similar to, but not identical to, the acidity of citrus juices.

Here's a modern-day Brazilian recipe for a light and healthy salad of spinach and palm hearts (palmito) with a tamarind based dressing.

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RECIPE - Spinach and Palm Heart Salad with Tamarind Dressing
Serves 2

1/4 lb. (100 gr.) tamarind pulp (can be purchased in Asian and Latin American markets)
2 Tbsp. light sesame oil
2 Tbsp. rice vinegar
1 tsp. salt
4 cups lightly packed spinach leaves
2 stalks hearts of palm, thinly sliced
1 tsp. toasted sesame seeds
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Place the tamarind pulp in a medium bowl, and pour boiling water over to cover. Let stand for 20 minutes, or until cool enough to handle. Pull the seeds out of the tamarind pods, place the pulp of the pods in a small sieve and press the pulp through the sieve into a bowl. Combine with the sesame oil, rice vinegar and salt to taste. Reserve.

Put the spinach leaves in a large salad bowl. Add the sliced palm hearts, then the tamarind dressing. Finally, toss lightly to coat the spinach leaves with dressing, sprinkle the sesame seeds on top of the salad, and serve.

Recipe translated and adapted from Mannequim Magazine, Feb. 2010.

RECIPE - Cream of Hearts of Palm Soup

Although hearts of palm (palmito) are usually seen on a salad plate or buffet table, the subtle woodsy flavor of this tropical vegetable translates beautifully into more complex dishes, such as this recipe for a cream soup, which has been translated and adapted from the recipe collection of Brazil's popular daytime TV show Mais Você. 

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RECIPE - Cream of Heart of Palm Soup
Serves 6

1 large can or jar hearts of palm, preserved
6 cups light chicken or vegetable broth
3/4 cup whole milk
1 Tbsp. cornstarch
1/2 cup grated parmesan cheese
1 Tbsp. butter
1 medium onion, sliced
salt and white pepper to taste
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Drain the hearts of palm, then slice into thin rounds. Reserve. Melt the butter in a medium sauce pan, and lightly saute the sliced onion until golden.  Remove the onion, and add the broth. Bring to boil over moderate heat, then reduce heat to simmer. Whisk the cornstarch into cold milk until dissolved, and then slowly pour the mixture into the hot broth. Add salt and white pepper to taste. Continue to cook, continually stirring, until the mixture thickens slightly. Add the slices of hearts of palm and remove from heat. Off heat, stir in the grated cheese and serve immediately. (If a thicker soup is desired, the quantity of cornstarch may be increased slightly, up to 2 Tbsp.)