Brazilian Crushed Corn and Pork Ribs

Recipe: Rebekah Zeismer

• 1½ cups canjiquinha (quirera)
• 1 pound pork ribs
• 1 tablespoon plus 1 teaspoon LifeSpice Smokin’ Blend
• 4 cups broth
• 2 cups heavy cream
• 4 tablespoons butter, separated
• 3 teaspoons salt, separated
• 2 teaspoons fresh cracked pepper, separated
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 large green bell pepper, chopped
• Chopped fresh parsley for garnish

1. Rinse the canjiquinha in a fine mesh strainer and soak in cold water for at least 8 hours, or overnight. Drain, rinse, and set aside.
2. Place ribs in a baking dish and cover with foil. Bake at 300°F for 3 hours. Uncover, season with LifeSpice Smokin’ Seasoning Blend and return to oven uncovered for 20 minutes. Set aside.
3. Add canjiquinha to a large pot and add broth, cream, 2 tablespoons butter, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then reduce the heat to medium-low and let simmer for about 45 minutes, adding water if mixture becomes too thick, until the canjiquinha is tender.
4. In a large skillet, heat oil and remaining 2 tablespoons butter over medium-high heat. Add onion and garlic and sauté 5 minutes, or until onion is translucent. Add tomatoes and bell pepper and continue to cook another 5 minutes, or until the vegetables are soft. Season with 1 teaspoon Smokin’ Blend and remaining teaspoon salt and pepper.
5. Scoop canjiquinha into a serving bowl, top with sauteed vegetables and ribs. Garnish with fresh parsley, if desired. Enjoy!

Brazilian Street Corn Pudding

Recipe: Rebekah Zeismer

• 5 cups fresh corn kernels (from 8-10 ears)
• 4 cups half and half
• ¾ cup sweetened condensed milk *can adjust according to sweetness of corn
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Ground cinnamon, for garnish

1. In a blender or food processor, blend corn kernels with 2 cups half and half until smooth, about 2 minutes on high.
2. Pour mixture through a fine mesh strainer, using a rubber spatula to press on the solids to extract as much liquid as possible. Discard solids.
3. Pour corn liquid into a large pot, along with the remaining 2 cups half and half, sweetened condensed milk, butter, and salt. Cook over medium heat, stirring often, until mixture has reduced and become thick, about 30 minutes. Remove from heat, stir in vanilla, and let cool.
4. Pour curau into individual serving dishes, cover with plastic wrap and refrigerate at least 2 hours, or until completely chilled and thickened to a pudding consistency. Before serving, garnish tops with a dusting of ground cinnamon.