5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
One of our token questions here at Eatocracy is: Who taught you to love food? Particularly of late, we've been talking a lot about how your upbringing can shape who you are (or are not) in the kitchen - from "Tiger Mothers" to grandmothers.
For executive chef Paula DaSilva of the farm-to-table 1500° restaurant in Miami, Florida, it was her native Brazil. Ever since her early days peeling garlic and vegetables in her family’s Brazilian restaurant, DaSilva has caught the cooking bug and hasn't let her knives dull since.
Five Favorite Foods From My Brazilian Heritage That I Can’t Bear to Keep Off My Menu: Paula DaSilva
Much to my pleasure, everyone is falling in love with picanha! Its unique and perfectly layered thick, fat cap rounds the top of the steak and slowly renders as it cooks inside the broiler. The fat on this part of the top sirloin is just so flavorful. And by the time the steak is done cooking, you’re left with just enough of the thin, perfectly crispy layer to enjoy a bit with every bite. Cooked with nothing but a little rock salt, the finished product is tender, juicy and succulent!"
2. Chicken, chicken, chicken
3. Rice and beans
One protein, one starch, one vegetable? Not in Brazil! We break all those rules - or perhaps, there is no such rule. So yes, sometimes I would have a hodgepodge of rice, pasta, potato salad and beans on my plate … add a fried egg thrown on top - perfection! It was delicious! My ode to this is the black bean purée and Carolina white rice grits with chorizo that I serve with the roasted chicken."
4. Pig, and all parts of it
There wasn't one piece of meat that I didn't eat from the feijoada - bacon was always my favorite, followed by smoked sausage. Yum! The love for swine has stayed in my blood - it’s definitely my favorite. I always want to use pork in my cooking; so much so that I have to stop and remind myself that this is not a pork chop house. I can’t help it; pork is just the tastiest of treats!"
5. Getting saucy with sauces
Does your upbringing/ancestry affect the way you cook or eat? Share your stories in the comments below.
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