Cooking Madness

Time for our budding Jamie Olivers and Nigellas of the high-tech industry to strut their stuff at the grill, the wok or the cocktail shaker.

Sign up to cook at Stream LatAm best late night party and impress everyone with your culinary genius. If you have a great recipe for a midnight snack or want to show off your family's age-old treat, this is the activity for you. How to get involved:

1) Add your recipe

Reserve a cooking space by adding your idea below (name, dish, description and costume please)

2) Send in your ingredients list

Fill in the short Google Form (available soon) with your ingredient list and any equipment requirements.

3) Get ready to feast!

Pablo Perez

JWT

Fideuá

A delicious variant of the Paella made with Pasta. discovered by the sailors who fished in the Mediterranean Sea and one day they ran out of rice and used the pasta instead.

Isabel Amorim

SA Consulting

Pasta dinner

Married with an Italian. Will do my best :) Pasta al pesto. Ingredientes 1 cabeça de alho 700 ml de azeite 500 g de manjericão 100 g de salsinha 500 g de parmesão ralado Pinholi ou castanha do Pará 200 gramas Sal Pimenta do reino 5 pacotes de spaghetti ou pesto grano duro Preciso de liquidificador e uma panela grande para o macarrão e escorredor. Also posible to cook a pasta putanesca. 8 latas de atum I litro de azeite 8 latas de tomate pelado Um pote de alcaparra Uma cabeça de alho Umas 50 anchovas 5 pacotes de penne ou rigatoni Se faltar sobremesa sugiro rabanada Super fácil! Preciso de pão amanhecido Leite Leite condensado Ovos Canela Oleo para fritar

Cristiano Nobrega

TAIL

"Devil's" Tuna Cake

I'm far from a master in the kitchen, but this is a traditional family's old recipe (the "Devil's" part is in honor of flavors and tastes of Bahia...). Tuna, bread, eggs, breadcrumbs, tomato paste, pea, tabasco, onions..Tasty guaranteed!

Ann Newman

WPP

Let’s go with Fish - Classic Ceviche

Ingredients 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice 1 1/2 cups fresh lime juice 1 medium white onion, chopped into 1/2-inch pieces 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped 1/3 cup chopped cilantro, plus a few leaves for garnish 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor) 1 to 2 tablespoons extra-virgin olive oil (optional) Salt 3 tablespoons fresh orange juice or 1/2 teaspoon sugar 1 large or 2 small ripe avocados, peeled, pitted and diced Tostadas, tortilla chips or saltine crackers, for serving GET INGREDIENTS Powered by Chicory How to Make It Step 1 In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander. Step 2 In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado. Make Ahead Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won't become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving. Notes There are many ways to serve ceviche. Here are some of our favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

Gabriela Rossi

Youtube

Brigadeiro Pão de Mel (Ginger Bread Chocolate Balls)

If you come to Brazil and don’t taste a “Brigadeiro”, you’ll miss the best Brazilian candy! Made with condensed milk, dark chocolate and spices, the “Brigadeiro Pão De Mel” will awake the best feelings for our country!

Cely Carmo Giraldes

Burson-Marsteller

Cooking Madness

Hi everyone, I'm Cely, Cooking Madness director. Thank you for participating in the coolest activity at Stream! Please do not forget to post all ingredients and kitchen utensils and equipments you will need to cook. For the list of ingredients, please think about 30 small portions to be served for tasting, and specify the quantities. The more details of the ingredients, the better! You may also want to prepare special sweets or drinks. Don't be shy, but hurry up, because places are limited! Looking forward to see you in the Stream kitchen.

Shaul Shashoua

IBI - Israel Brasil Innovations

Fish in a cooking salt cover and salat

Using cooking salt to cover all the fish before getting it to the oven. Adding green salad beside it. Delicious!

Nicolas Seijas

Arcor

Thai Chicken Curry with Rice

RECIPE Olive oil Onion Chicken Breast Green apple Raisins Cashew Nuts Curry Coconut Milk Curry Thin long Rice

Mariana Vendemiatti

Americas Serviços Médicos - UHG Brasil

Since we're in Bahia, why not a Moqueca?

Traditional Bahian dish that everyone loves ;)

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