The World of Computer Software/The World of Computer Software.iso/rec754.zip/REC791

Text File | 1993-01-18 | 13KB | 333 lines

Newsgroups: rec.food.recipes
Distribution: world
From: [e-mail] (Chesley Reyburn)
Date: Thu, 26 Dec 1991 23:44:22 GMT
Subject: MEAT: Feijoada
Summary: orig. subject: SUMMARY: Fejoada recipes
Archive-Name: recipes/meat/feijoada
Keywords: recipe meat feijoada
Followup-To: rec.food.cooking
Organization: Computervision R&D, Beaverton OR
Approved: [e-mail]


Hello rec.food.recipes readers,

This is a summary of recipes for the Brazilian dish called FEJOADA.

This is only a representative collection.  There were more but
my system crashed...

I want to thank all of you who provided recipes VERY MUCH!

Thank you.

Chesley Reyburn                       [e-mail]

===

Nadine Harris ([e-mail]) sent along a fax of the
following recipe.  I am the one who entered it, so any typos or
incorrect amounts are due strictly to my fingers.  You might want to
apply a reasonableness test before adding the ingredients...  I
remember one time in a recipe I typed Tbs instead of tsp.  For Almond
Extract! <sigh>

===

Plan this dinner as a buffet.  It involves at least half a dozen separate
serving dishes and they are most easily managed as a buffet.

With this meal organization is everything.  There is a lot of work to
it.  None of it is dificult, but it will be less rigorous if the whole
process is thought thru ahead of time.  As a start, be sure that you
can get black beans.  Success depends on being able to do several
things at once and, happily, the recipes lend themselves to it.  Two
nights before the dinner, soak the beans overnight.  On the day before
the dinner, cook them.  While they are simmering, prepare the shrimp,
which will improve with marinating, and pack the ice cream into the
mold and put it in the freezer.  On the morning of the dinner cook the
bananas, and while they are baking prepare the oranges and onions.
Three hours before the dinner put the pork in the oven.  Measure out
the ingredients for the rice dish and take the beans and sausages out
of the refrigerator.  An hour before the dinner, put the beans on to
heat slowly while you serve the shrimp with cocktails.  Start cooking
the sausages.  To serve, put the beans in a chafing dish if you have
one, put the pork roast and sausages on a large platter - ask your
husband to carve the pork while the guests are helping themselves to
the other dishes.

Shrimp in Mustard Sauce

2 1/2 lbs shrimp, shelled and deveined
1/4 C finely chopped parsley
1/4 C finely chopped shallots
1/4 C tarragon vinegar
1/4 C wine vinegar
1/2 C olive oil
4 Tbs Dijon mustard
2 tsp chrushed red peppers
2 tsp salt
Freshly ground black pepper

Cook the shrimp in boiling salted water to cover just until they turn
pink.  Drain and transfer to a large bowl.  Mix the remaining
ingredients together and pour over the warm shrimp.  Mix well so that
every shrimp will be coated.  Cover and refrigerate.  Serve them in a
bowl, passing it along with toothpicks for the guests to help
themselves.

Feijoada

Like all dishes that are institutions in their native countries,
feijoada has many variations.  Traditionally it is made with dried
salted beef, probably because originally that was the only kind
available.  All the meats are usually cooked in the same pot as the
beans, but this turns them an unattractive purple color.  So in this
recipe the meats are either cooked with the beans only for flavor and
then discarded, or they are cooked separately.  In Brazil a frequent
accompaniment is collards, and the whole is lavishly sprinkled with
manioc meal.  Manioc, a ubiquitous tropical root which turns up in many
guises in South American dishes, is hard to get in this country and can
easily be omitted from the feijoada.

[manioc is widely available in South Florida... -aem]

A serving of feijoada should consist of one pork chop, one sausage, a
couple of spoonfulls of rice with beans ladled over it, half a banana,
onion rings and a slice or two of orange.  Obviously large dinner
plates are in order.


Black Beans

This is serves as a sauce and can be quite runny.

4 C black beans
2 pigs feet cracked
1/2 lb piece beef chuck
1/2 lb salt pork sliced
2 tsp olive oil
1/2 C chopped onion
2 cloves garlic minced
Salt
Freshly ground black pepper

Wash the beans, cover with water and soak overnight.  The next day,
drain them and transfer to a large, heavy kettle.  Add enough cold
water to come about two inches above the beans.  Bring to a boil, add
the pigs' feet, beef, salt pork.  Lower the heat and simmer, covered,
for three hours, stirring occasionally.  The meats, and beans as well,
will turn purple, but later the meats are discarded as they serve just
to flavor the beans.  The beans themselves will eventually become a
rich chocolate brown.  Cool and discard the meats.  Heat the olive oil
in a small skillet, add the onion and the garlic and cook just until
the onion is tender.  Stir into the beans.  Cover and refrigerate
overnight.  To serve, heat for an hour, stirrung occasionally.  Adjust
seasonings, being prepared to ass as much as two teaspoopns of salt and
a generous grinding of pepper.

Brazilian Rice

2 C long-grain rice
3 Tbs oil
1 onion, peeled and slices thinly
1 tomato, peeled and chopped
1 1/2 tsp salt

Heat the oil in a medium-sized skillet.  Add the rice and onion and
cook, stirring, over very low heat until the rice makes a swishing
sound - about 10 minutes.  Stir in the tomato and salt.  Add two cups
boiling water.  The mixture will spatter, so stand back.  Bring the
rice to a boil; lower heat, cover and cook for 25 minutes.

Roast Glazed Loin of Pork

1 4 1/2 to 5 pound loin of pork (10 chops)
2 tsp salt
Freshly ground black pepper
1 C orange juice
1/2 C light brown sugar
1 Tbs ginger
1/4 tsp powdered cloves

Preheat the oven to 325 degrees F.  Place pork, fat side up, in a
roasting pan.  Insert thermometer; do not let it touch bone.  Rub in
the salt and pepper.  Roast for 35 minutes to the pound or until it
reaches 170 degrees F.  Meanwhile, in a small saucepan, mix the orange
juice, sugar, ginger and cloves together.  Simmer for 30 minutes.
Brush this glaze generously over the roast, at least twice, during the
last half hour of roasting time.

Sausages

1 1/2 pounds Portugese linguica or Spanish chorizo
2 tsp oil

Saute the sausages in the oil over very low heat until they are heated
through, about 20 minutes.  Turn them often.  If you cannot get the
Portugese or Spanish sausages, use the Italian sweet or hot, but since
they are not smoked they must be thoroughly cooked.

Baked Bananas With Rum

1 C sugar
1/2 C fresh lemon juice
1 Tbs butter
2 Tbs white rum
6 medium sized underripe bananas

Preheat oven th 400 degrees F.  In a small saucepan, mix the sugar,
lemon juice, butter and rum together and simmer for 10 minutes.  Peel
the bananas and slice them in half, lengthwise.  Place them, cut side
down, in a buttered baking dish.  Pour the hot syrup over them.  Bake
for 30 minutes turning them once after the first 15 minutes.  Let cool.

Onions in Hot Sauce

Unbelivable as it sounds, it is possible to put three tablespoons of
Tabasco sauce in something, eat it and live to tell about it.  In fact,
the onions, while hot, are not searing.

1 large Bermuda onion
3 Tbs olive oil
3 Tbs red wine vinegar
3 Tbs Tabasco sauce
1/4 tsp salt

Peel the onion and slice it very thin.  Cover with boiling water, drain
and rinse with cold water.  Mix the oil, vinegar, Tabasco and salt in a
bowl.  Add the onion slices, marinate at room temperature for three hours.

Nadine Harris [e-mail]

===

Hi!  I dated a Brazilian guy for about 3 years, and he bought me a cook
book called Brazilian Cookery Traditional & Modern. (Unfortunately it
was purchased in Brazil).  There are several recipes for Feijoada.  I
have made this one I am about to give you.  If you would like
additional recipes for Feijoada, please let me know.  Although there
are many parts of a feijoada, it is easy to prepare and an excellent
idea for autumn and winter entertaining.  This recipe consists of black
beans, several cooked meats including sun-dried beef, sausage and salt
pork; fluffly rice; golden sweet orange slices, chopped collards .
Each of the foods is served from seperate dishes to dinner plates and
all is sprinkled liberally with an uncooked farina the Brazilians call
"farinha de mandioca."

3 Cups black beans
1 pound carne seca (sun cured salted beef) that has been smoked overnight in
water
2 pounds raw smoked tongue
1/2 pound linguica defumada (Portuguese sausage)
1/2 pound chuck beef
1/2 pound salt pork
Salt and pepper
2 large cloves garlic chopped
2 tsp shortening


1.  Wash the beans well and soak overnight in water to cover.  Drain
add 6 cups water and cook covered adding water as needed till beans are
tender, about 2 and a half hours.  As soon as beans are cooking, begin
adding other ingredients.

2.  Cut carne seca into inch and a half squares and add to beans

3.  Peel tongue and cut it into large cubes.  Cover with water and bring
to a boil.  Simmer 10 minutes, drain and add to beans

4.  Prick sausages with a fork, cover with water, boil a few minutes
drain and add to beans.

5.  Cut chuck in half and add to beans

6.  Cut salt pork in to half inch slices and add to beans.  Season with
salt and pepper.

7.  When beans are tender, brown garlic lightly in shortening.  Add
about a cup of the beans, mash and return mixture to large bot of
beans.  Adjust seasoning.

8.  Remove pieces of meat to a large platter and turn beans into a
chafing dish or bowl.  Serve with rice, collards, sweetened orange slices.

I have other Brazilian recipes if you would like any.  I hope I have
been helpful.

Sincerely,

Jamison

Shawn Furgason [e-mail]

===

The provider of the following recipe kept complaining that she couldn't
remember the exact amounts.  I told her that I was really interested in
WHAT went in to the dish because I was going to experiment with it.

===

Ok, Chesley, here is the recipe (from my mind, just the way I would do):

1 pound black beans, rinsed (save the last water only and use it to
cook) Several pieces of pork meat (the more, the better) - in Brazil we
use smoked AND salted pig tail, feet, snouts, ears, ham hocks, pig
skin, etc...  chopped in medium size pieces (it doesn't have to be bite
sizes).  If by chance you find them in Oregon, soak the meat in water
overnight (after washing it several times), to get rid of most of the
salt.  An alternative for us in California is the corned beef (never
used in Brazil, but it gives a good flavor to the beans).

In a large pot, put the beans and all the pork meat together. Fill with
water to cover all the ingredients plus another 2 inches (do you like
the way I measure things?).  Let it boil, reduce the heat and simmer it
covered for hours.... It usually takes 3-4 hours for the beans to be
cooked.  IMPORTANT:  do not add any spice, salt or pepper during this
stage of cooking. Check the pot about every thirty minutes and add more
water as needed (a little at the time, so you will get a thick juice).

When the beans are cooked, you are suppose to have all the meat cooked
as well and the liquid shouldn't have that "watery" look.

Now it is the time to spice it:  In a fairly large frying pan, heat
about 3 tablespoons of any vegetable oil.  Add to it 2-3 cloves of
garlic (pressed) and a small onion finely chopped (it is important not
to have "chunks" of spices floating in the feijoada).  Control the
temperature so nothing will burn but will be of a nice gold color
glaze.  With a laddle, get one good scoop of cooked black beans (drain
it so you'll have very little juice and NO meat).  Add the beans to the
frying pan and let it fry a bit with the garlic and onion (by a bit I
mean 2-3 minutes).  When you feel that the spices have "incorporated"
to the beans, add a little bit of the black beans juice and let it
boil.  Remove from the stove and pour all the contents of the frying
pan in the pot with the beans/meat.  Then, and ONLY then, salt it to
taste (be very careful in case you used the salted pork meat).  No
pepper or any other spice is used in this dish.  Let the whole thing,
now spiced, boil for about 30 minutes and it is ready!

Feijoada is served with white rice, swiss chard (the original leaf used
as a side dish is not available in the northern hemisphere) and fried
bacon (yes, bacon is not a breakfast item in Brazil).  On a side bowl,
serve slices of peeled orange (plenty).  Tradition says that the orange
helps the digestion of the feijoada which, by the way, is a very rich dish.

To prepare the swiss chard, wash the leaves, stack and roll them up.
With a sharp knife, cut the roll in very thin strips.  In a frying pan,
heat up vegetable oil, fry a bit of garlic and onion (the same way you
did for the feijoada), reduce the heat and add the swiss chard.  Cover
it with a tight lid and the vegetable will cook in the steam (sprinkle
a bit of salt before you cover it).  Swiss chard cooks fast, so keep
and eye on it.

Let me know if you have any questions (I'm sure you will...).

Good luck!Good luck!

  Yvete Barroso [e-mail]

===