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Tune in and cook along with Rachael this week! Here's a list of all the ingredients in the dishes you’ll see Rachael prepare every day. Watch the show to find out what's for dinner each night, and then check back online for in depth step-by-step instructions.

friday

May 23, 2008

Brazilian Vatapa

• 1/3 cup smooth peanut butter
• 1/4 loaf stale French bread, cut into chunks
• 1 13.5-ounce can coconut milk
• A 1-inch knob ginger, peeled and grated
• 2 to 3 cloves grated garlic
• A few dashes hot sauce
• 1/4 cup (about a handful) cilantro, chopped
• Juice and zest of 2 limes
• 2 scallions, thinly sliced
• 1/2 cup chicken stock
• 1 tablespoon extra-virgin olive oil (EVOO)
• Salt and freshly ground black pepper
• 1 1/2 pound jumbo-sized or large shrimp, cleaned, deveined and tails removed

Brazilian Chicken Cutlets with Raw Tropical Sauce

• 8 to 10 cloves garlic, finely chopped or grated
• Salt and freshly ground black pepper
• Zest and juice of 1 lemon, divided
• 1/2 cup (a large handful) parsley, chopped
• A few dashes hot sauce
• 4 boneless, skinless chicken breasts
• 1 large, ripe mango, pitted and chopped
• 4 plum tomatoes, seeded and chopped
• 1/2 medium red onion, chopped
• 1/4 cup (about a palmful) cilantro, chopped
• Juice of 1 lime
• 1 cup flour
• 2 eggs
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano cheese
• Few dashes nutmeg
• 2 tablespoons extra-virgin olive oil (EVOO), plus more as needed

Caipirinha

• 1/2 fresh lime, cut into 4 wedges
• 2 teaspoons muscavado or turbinado sugar
• Crushed ice
• 1 2/3 fluid ounces (a little over a shot) white cachaça
• Sugar cane, to garnish

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