Recipe#10867

Title: Brazilian

rec.food.recipes archive

Feijoada
 Black beans
 4 cups black beans
 2 pig's feet, cracked
 1/2 lb piece beef chunk
 1/2 lb salt pork, sliced
 2 teaspoons olive oil
 1/2 cup chopped onion
 2 cloves garlic, minced
 salt & freshly ground pepper
 Wash beans, cover with water and soak overnight.  The next day
 drain and transfer to a large, heavy kettle.  Add enough cold water
 to come about 2 inches above the beans.  Bring to a boil, add the
 pig's feet, beef, salt pork.  Lower the heat and simmer uncovered
 for three hours, stirring occasionally.  Cool and discard the meats.
 Heat the olive oil in a skillet, add the onion and the garlic and
 cook until the onion is tender.  Stir into beans.  Cover and
 refrigerate overnight.  To serve, heat for an hour, stirring
 occasionally.  Adjust seasonings.
 Brazilian rice
 2 cups long grain rice
 3 tablespoons oil
 1 onion, peeled and sliced
 1 tomato, peeled and chopped
 1 1/2 teaspoons 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 20 minutes.  Stir in the toator and salt.  Add two
 cups boiling wter.  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 lb loin of pork (10 chops)
 2 teaspoons salt
 freshly ground pepper
 1 cup orange juice
 1/2 cup light brown sugar
 1 tablespoon ginger
 1/4 teaspoon cloves
 Preheat oven to 325F.  Place pork, fat side up, in a roasting pan.
 Insert thermometer, do not let it touch bone.  Rub in the s&p.
 Roast for 35 minutes to the pound, or until it reaches 170F.  In
 a small saucepan, mix the oj, sugar, ginger & cloves.  Simmer for
 30 minutes.  Brush this glaze at least twice over the pork while
 it is roasting.
 Sausages
 1 1/2 pounds smoked Spanish linguica or Spanish chorizo
 Saute sausages over low heat in a little oil for 20 minutes.
 Baked bananas with rum
 1 cup sugar
 1/2 cup fresh lemon juice
 1 tablespoon butter
 2 tablespoons white rum
 6 medium underripe bananas
 Preheat over to 400F.  In a 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 cute side down, in
 a buttered baking dish and pour the hot syrup over them.  Bake for
 30 minutes, turning once.  Let cool.
 Onions in hot sauce
 1 large Bermuda onion
 3 tablespoons olive oil
 3 tablespoons red wine vinegar
 3 tablespoons Tabasco sauce
 1/4 teaspoon 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 temp for 3 hours.
 Don't forget the sliced oranges.