Brazilian cooking: feijoada and other specialties
Posted 26 January 2013 - 09:51 AM
This term, I have 7 from Brazil!
Feijoada is listed whenever I google for Brazilian cuisine. Do YOU have a favourite tried and tried recipe for his dish? The only ingredient I can't buy is carne seca. From another thread, I guess I could prepare it at home.
In fact, any Brazilian recipes would be great.
Posted 26 January 2013 - 10:59 AM
Posted 26 January 2013 - 12:47 PM
I usually finish with some lime juice and cilantro and have been known to add a bit of hot pepper as well.
Posted 27 January 2013 - 08:48 AM
Tonight, I've seasoned chicken breasts and thighs with cumin, coriander, cayenne, tumeric which will end up as "Brazilian Chicken with Coconut MIlk". It's a recipe I found on-line, and I'm not sure how authenic it is, but anything with coconut milk and the spices mentioned has got to be good.
Sylvialovegren: I will definitely try your Brazilian Coconut Shrimp Stew later this week!
Posted 27 January 2013 - 10:51 AM
I am too impatient to get this dish going, so I will (run and duck!) substitue corned beef for carne seca. I've seen this suggestion a couple times so I will follow suit. Couldn't find any smoked hocks, so I bought a fresh one, simmered it, and used the liquid to cook the black beans (soaked overnight) along with the meaty bone from a smoked pork shoulder. Along with chorizo, I am also using hot longanisa, fresh beef shoulder tender, and pork ribs. Keep your fingers crossed!
Posted 27 January 2013 - 06:40 PM
My first attempt at Brazilian feijoada. The students will have this either for lunch or supper tomorrow. May be for supper as I don't want them falling asleep during my writing class in the afternoon!
I am pleased with the results, authenic or not. Made a black bean and rice dish as well.
All simmering happily in the pot.
Posted 27 January 2013 - 06:47 PM
Tonight, we had Brazilian Chicken in Coconut Milk.
The chicken was rubbed with spices: cumin, tumeric, coriander, cayenne pepper. These were browned and cooked through, then set aside and kept warm.
Made the coconut milk sauce: browned chopped onion, garlic, jalapeno peppers, ginger, chopped tomatoes, in the same pan with the chicken drippings and brown bits. Added the coconut milk, simmered, then poured over the chicken.
Eaten with black beans and rice