Amanda De Jager Friedman: Love and flavor from Brazil

I had the privilege of catering a Brazilian dinner party this past week.

I was so inspired by the awesome flavors and

handy ingredients that I knew I had to share one

of the shining recipes for this column.

While I did plenty of research to accommodate the Brazilian dinner party menu, I have enjoyed my fair share of exposure to Brazilian cuisine.

During my mom's fifth pregnancy, she was put on complete bed rest. This left our already bustling and chaotic household in a new state of pandemonium.

Four kids under the age of 9 to be fed and reared, a busy dairy life to sustain, hefty loads of Wranglers in need of washing and a farmhouse to keep in order. We were in desperate need of a backup plan.

Enter Vania.

The day we met her, Vania had just immigrated to the U.S. from Brazil. One of her relatives was employed at our dairy, so hearing of our need, Vania showed up at the front door with her sleeves rolled up.

She had a tough-as-nails disposition, spoke no English, and didn't know how to cook the sort of food we liked. But she was extremely industrious and honest, and my parents knew she was the one.

Being the oldest of the family, I was mighty protective of my brothers and our household, and I was less than convivial upon her arrival to our turf.

I remember feeling threatened by our Brazilian Mary Poppins: she made us pick up our toys, squirt off our boots and finish every last bite of our dinners.

She scolded me relentlessly for eating too much chocolate and playing pranks on my brothers. She and I certainly waged our territorial battles, but as time went on, it became clear that Vania carried one of the most sincere hearts of anyone who would come to influence our childhood.

I've obviously forgiven Vania for forcing us to eat hot spaghetti mixed with ranch dressing (it was a language barrier issue), and she's since forgiven me for lining the top seal of the fridge with raw eggs so I could watch them fall six feet down to crack around her feet when she opened the refrigerator door.

We've come past the bulk of the bedlam, and I respect her now more than ever.

Vania is still a member of our family in every way -- we spend holidays together, she continues to scold me for bad habits and she breezes in like a breath of fresh air whenever any one of us may need it.

In humble celebration of my limited knowledge of Brazil, I know there are two qualities I love for sure -- the food and the adorable Vania.

This salad, called Salpacio or "Salpicao" Salad, is a Brazilian lunch staple, much like the American version of chicken salad. Additions such as corn, chopped apples and raisins are common.

I like this recipe, by Bobby Flay, for the contribution of the charred red onions and carrots. It can be eaten with bread, celery sticks, or as the Brazilians do, with root vegetable chips or crispy potatoes.

Amanda De Jager Friedman is owner of Piano Caffe in Merced.

Recipe: Salpacio Salad by Bobby Flay

Ingredients:

3 (8-ounce) boneless, skinless chicken breasts

2 red onions, peeled and cut into 1/4-inch thick rings

Olive oil

Salt and freshly ground black pepper

3 carrots, peeled and shredded

1/4 cup chopped fresh parsley leaves

1/4 cup thinly sliced scallions

2 cups good quality mayonnaise

1/4 cup low-sodium chicken broth

2 tablespoons white wine vinegar

3 cloves garlic, chopped

2 tablespoons Spanish paprika

1 bag high-quality vegetable chip sticks (recommended: Terra Sticks)

Directions:

Heat grill to high. Brush chicken and onions on both sides with oil and season with salt and pepper. Grill chicken for 4 minutes on each side or until slightly charred and just cooked through. Remove to a plate, loosely tent with foil and let rest 5 minutes before thinly slicing. Grill onions for 3 to 4 minutes per side or until slightly charred and just cooked through. Place the chicken and onion rings in a large bowl and add the carrots, parsley and scallions.

Place the mayonnaise, broth, vinegar, garlic, paprika, salt and pepper in a food processor and process until smooth. Pour the mayonnaise mixture over the chicken and gently toss to combine. Transfer the mixture to a platter, top with vegetable chip sticks and serve.

Saude!