Oi! I need a reciept for a traditional brazilian dish... help?!
My fiance is from Brazil and his whole family is still there!. His birthday is coming up and he is usually a little sad to not have his family around so I would like to surprise him with a brazilian dinner just to lift his spirits a little!. He always talks about how he misses feijoada and he loves the brazilian rice and some sort of meat!! Any suggestions or websites would be wonderful!!Www@FoodAQ@Com
Answers:
Feijoada
INGREDIENTS
1 lb!. black beans
1 lb!. smoked ham hocks
1 of each: pork foot, ear, tail, tongue (optional)
1 lb!. Mexican "chorizo," "pepperoni" or Brazilian "ling?ica"
1/2 lb!. Chunk of lean Canadian bacon or Brazilian "carne seca"
1/2 lb!. Smoked pork or beef ribs
3-4 strips of smoked bacon
1/2 lb!. lean pork
1/2 lb!. lean beef
1 large onion
4 garlic cloves
2 tablespoons of olive or vegetable oil
1 tablespoon vinegar
salt to taste
black pepper
hot sauce (optional)
PREPARATION
Soak beans overnight in large container!. Next morning, cook beans for 4-5 hours at low heat!. Place ham hocks, chorizo, ribs and Canadian bacon in deep pan with plenty of water and bring to a boil!. Change water and bring to a new boil, repeating the procedure at least three times to tenderize cured meats and remove excess fat!. In a large frying pan saut? onion and garlic using either vegetable or olive oil (smoked bacon strips optional) for two or three minutes!. Toss in cubed pork and beef!. Saut? an additional two-three minutes!.
Mash 5-l0 tablespoons of beans and add to large pot!. The resulting paste will thicken sauce!. Add two tablespoons of olive oil, three garlic cloves all chopped-up or mashed, along with a tablespoon of white vinegar and a teaspoon of red-hot pepper!. Stir, heat over medium fire for two-three minutes, then transfer to contents of frying pan!. (You may use two frying pans, if necessary) Let simmer for l0-l5 minutes!. Add contents of frying pan(s) to the beans and let boil at medium heat for 1-2 hours!.
Serve over rice, with additional red-hot sauce, if desired!.Www@FoodAQ@Com
INGREDIENTS
1 lb!. black beans
1 lb!. smoked ham hocks
1 of each: pork foot, ear, tail, tongue (optional)
1 lb!. Mexican "chorizo," "pepperoni" or Brazilian "ling?ica"
1/2 lb!. Chunk of lean Canadian bacon or Brazilian "carne seca"
1/2 lb!. Smoked pork or beef ribs
3-4 strips of smoked bacon
1/2 lb!. lean pork
1/2 lb!. lean beef
1 large onion
4 garlic cloves
2 tablespoons of olive or vegetable oil
1 tablespoon vinegar
salt to taste
black pepper
hot sauce (optional)
PREPARATION
Soak beans overnight in large container!. Next morning, cook beans for 4-5 hours at low heat!. Place ham hocks, chorizo, ribs and Canadian bacon in deep pan with plenty of water and bring to a boil!. Change water and bring to a new boil, repeating the procedure at least three times to tenderize cured meats and remove excess fat!. In a large frying pan saut? onion and garlic using either vegetable or olive oil (smoked bacon strips optional) for two or three minutes!. Toss in cubed pork and beef!. Saut? an additional two-three minutes!.
Mash 5-l0 tablespoons of beans and add to large pot!. The resulting paste will thicken sauce!. Add two tablespoons of olive oil, three garlic cloves all chopped-up or mashed, along with a tablespoon of white vinegar and a teaspoon of red-hot pepper!. Stir, heat over medium fire for two-three minutes, then transfer to contents of frying pan!. (You may use two frying pans, if necessary) Let simmer for l0-l5 minutes!. Add contents of frying pan(s) to the beans and let boil at medium heat for 1-2 hours!.
Serve over rice, with additional red-hot sauce, if desired!.Www@FoodAQ@Com
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