Almondegas (Brazilian-style Meatballs, Guava Sauce, Tetilla Cheese)
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Guava & Whiskey
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Chef Máximo Tejada of Macondo – New York, NY
Adapted by
June 2009
Yield: 4 Servings


Brown Stock:
10 pounds beef bones
1½ cups mirepoix
3 tablespoons tomato paste
1½ gallons water
2 tablespoons fresh thyme 

Demi Sauce:
½ gallon brown stock, hot
Salt and freshly ground black pepper
1 cup chopped onion
½ cut chopped carrots
½ cup tomato puree
1 teaspoon black peppercorn
½ teaspoon mustard seed
1 teaspoon coriander

1½ ground round beef
½ cup finely grated parmesan cheese
1 whole egg
1½ teaspoons chopped fresh rosemary
1½ teaspoons chopped fresh parsley
1½ teaspoons chopped garlic
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
½ cup milk
½ cup breadcrumbs

To Assemble and Serve:
½ cup guava paste
Grated parmesan cheese
Fresh parsley


For the Brown Stock:
In a 325°F-oven, brown the beef bones for one-and-a-half hours. Add the mirepoix and tomato paste to the browned bones, and return to the oven for 45 minutes. Place the bone mixture in a stock pan with the water and thyme, and bring to a low simmer until the brown stock develops.

For the Demi Sauce:
In a stock pot, whisk the brown stock into a roux. Add the onion, carrots and tomato puree to the roux mixture, and season with salt and pepper to taste. Create a garni bouquet with the black peppercorn, mustard seed and coriander, and add it to the pot. Allow the sauce to simmer for about 60 minutes, skimming the top as needed. Strain the sauce through a china cap, and season again with salt and pepper.

For the Meatballs:
Combine all of the ingredients in a large bowl, mixing until well-incorporated. Shape the meatballs into round balls (about 1 ounce). Place the meatballs on a sheet pan and bake at 325°F for 8 to 10 minutes, or until golden.

To Assemble and Serve:
Combine the meatballs and the Demi Sauce over medium heat, adding the guava paste to the mixture. Simmer for 5 to 8 minutes.

Plate 6 meatballs with some Demi Sauce in a bowl, topping with grated parmesan cheese and fresh parsley.

Guava & Whiskey

Mixologist Junior Merino of The Liquid Chef – New York, NY
Adapted by
May 2009
Yield: 1 Cocktail


1½ ounces Sazerac Straight Rye Whiskey
½ ounce Becherovka
5 leaves fresh mint
½ ounce POM
½ ounce Boiron Guava Puree
½ ounce apple juice
½ ounce The Liquid Chef Agave Nectar (visit for purchasing details)
½ ounce freshly squeezed lemon juice
Flamed orange twist
Sprig fresh mint

Pour all of the ingredients into a shaker, add ice, shake and double strain with a hawthorn strainer and a bar chinois into a martini glass. Garnish with a flamed orange twist and sprig of fresh mint.