A Fair-Wage, Brazilian Luau Recipe: for 32 adult guests, over age 21

This will be a good federal fundraiser meal for the bilingual egg-shaped soaps' educational curriculum plan and supplies.

Caipirinhas (Brazilian cocktails):

32 servings, each in a 6 oz fair-wage glass, half-filled with ice cubes

16 fresh, organic limes, chilled 24 hours, then juiced (no seeds, pulp, or skin)

2 cups of stevia powder, organic, fair-wage from Mexico

6 cups of chilled cachaca, chilled 24 hours. It's a sugarcane-based liquor. Only purchase it fair-wage, from a small, feminist, local business that uses only certified organic, fair-wage, sugar-cane, aged at least 12 years in used cognac barrels.

6 cups of certified organic sugar canes' juice, crushed, juices removed, then strained in metal mesh strainer and chilled 24 hours. Prepare this 2 days before event. Use the machine designed specifically for it. They're available at the smaller Southeast Asian-American beverage cart businesses. Ask them to cater & serve the entire event.

Directions:

Blend ingredients together and fill each of the 6 ounce glasses to 3/4.

Entree:

Serve 3 entire, young (6 months old) lambs, organic, halal, from a small, feminist, halal, female, minority, over age 60, Muslim-American-owned butcher shop. There would ideally be an excellent selection of them in the metro area, at least 24 small, thriving businesses in these categories within both Denver Metro and Boulder Metro.

Season the three, organic, young, local, halal lambs with a 48-hour brining marinade:

Put into a blender/food processor in small batches (divide amounts into 4):

84 - 168 qty bottled, organic, fair-wage, locally-bottled, red, malagueta peppers, drained, rinsed and pureed

18 cups to 36 cups pureed, organic, peeled, ends trimmed off, washed yellow onions

60 - 120 qty of organic, large garlic cloves, peeled, ends trimmed off, washed and pureed

3 - 6 cups of organic, fair-wage, raw sugar, Hawaiian

3 - 6 cups of organic sea salt, finely-ground, French, female, African immigrant-owned small business, feminist

3 - 6 cups organic apple cider, locally-made from a small, feminist, minority-owned company

12 - 24 cups organic extra-virgin olive oil, from an Israeli, feminist-owned, small company only

12 cups meat tenderizer powder, organic papain and bromelain powder blend, from a feminist, kosher, small, grocery store, a local one

Add blended, pureed ingredients into a large boiling pot with water. Boil everything for 20 minutes, at a high boil, to dissolve sugar and salt. Let it cool for 30 minutes. Then cover the lamb up completely in the brine. You may need to add more water.

Appetizers:

Steamed shrimp, oysters, octopus fillets, fresh Colorado trout fillets (boneless, skinless) in organic banana leaves, with organic, heirloom, spiced under-ripe/green mango and oven-roasted, ripe, organic cherry tomato chutney.

Mix each parcel with a few thin slices of organic plaintains as the base. Season with organic sea salt and organic black pepper before wrapping in banana leaves. Prepare this 24 hours ahead of event start time.

Put into a steamer 1 hour before event.

Side dishes:

Brazilian Baked Paella with organic, Brazilian "chorizos" or Portuguese sausages, if not available.

For the veggies:

Grilled, organic, pasteurized, halloumi cheese (grillable goat cheese type), pureed and stuffed into squash blooms atop a fresh frisee and lardons salad. Five raw, fresh, organic, squash blossoms per salad. Use the lardon dressing from Stilton salad recipe in previous blog post. Add organic, oven-roasted wine grapes (washed, stems removed) for antioxidants and acidity in the frisee salad recipe.

Also, lightly pan-toast organic pine nuts in organic, extra-virgin olive oil for texture and healthy omega fatty acids. The salad and dressing can be made 24 hours in advance, except for the fragile squash blossoms. That needs to be made 2 hours prior to the event start time. The grilled, pasteurized halloumi cheese can be grilled and pureed 24 hours in advance though. Just lightly steam the pureed cheese prior to stuffing the fresh, raw squash blossoms.

Here's a link for halloumi cheese information.

http://en.m.wikipedia.org/wiki/Halloumi

Organic, black Muscat grapes to oven-roast for the frisee salad:

http://www.finecooking.com/item/5728/grapes