Caipirinha Cocktail Recipe

Caipirinha Cocktail Recipe

Caipirinha Cocktail Recipe

Broken ice ( NOT crushed )
Sugar cane
Lime cut in varying sizes without seeds, squeezed by hand
1 Shot Top quality Brazilian Aguardiente called Cachaca Liquor

*** This should be served before the Feijoada to open up the palate


"Criadillas" AKA: Rocky Mountain Oysters or Potatoes?

We’re crazy for criadillas! There are two types of criadillas in Spain, one is flora and one is fauna. Let’s start with the fauna first. Spanish bulls are known for their fierceness in the ring and their testicles are fantastic when done up in the fryer! Affectionately known in the USA as “bull’s balls” or “rocky mountain oysters”, in Spain criadillas, also called huevos de toro (“bull’s eggs”), are a delicacy, albeit an unusual one. They are rumoured to give the male that consumes them superior performance in the bedroom!  Fortunately this delicacy is first removed from the bull at slaughter and later pounded, floured, spiced and fried and finally end up as an hors d’oeuvre with a perfect cocktail sauce to compliment.

They share the same name.

The second type is a Peruvian potato variety affectionately called criadillas that made it’s way to Europe in the 1500’s!  Spain is known the world over for it’s numerous varieties of potatoes. This fact probably, at least partially, explains why five of the world’s top ten chefs are to be found in Spain. The spuds known as criadillas are no stranger to the cuisine-conscious Spaniards and have an amazing texture which is used as a foundation for several meat and fish dishes. They are versatile, creamy and coveted amongst the European haute cuisine crowd.


Boletus mushrooms AKA: Boletus edulis

We’re in love with meaty, mild and magnificent mushrooms! Packed with vitamins and minerals these fungi are fabulous for grilling or frying up in the cast iron. Wonderful with roasts and in sauces, these also do fish dishes proud as well. Mixed in with hamburger for that extra special something in the recipe, the Boletus not only does the body good, it tastes good as well. There has been an ongoing love affair with the Boletus in Europe, so much so that many countries have given it their own special nick name. Cepes in France, byelii-greeb in Russia, steinpilz in Germany and porcini in Italy. Like a member of the family the byelii-greeb saved many a Russian during the war, giving them a nutritious foundation food to keep them alive when none other was available.


Boletus edulis pores and underside

Today boletus has about 100 types and most are considered a gourmet mushroom. It likes to grow under spruces, and other conifers as well as hardwoods, sprouting up through the needles after about ten days of rain. In the Northern Hemisphere this usually occurs in September or October. This culinary ‘shroom is unique in that it doesn’t have gills underneath but pores which cause it to look as if it’s been poked repeatedly with a large pin. These pores should not get wet when cleaning the mushroom as they act as a sponge and take on water. It should be noted that most are edible, except for the ones with red pores. These are considered toxic and should not be consumed.