What’s Cooking Thread
Well, it’s Saturday, and that means I’ve got lots of time to putz around in the kitchen. One dish that I love that I’ve been meaning to give a go is feijoada (pronounced “feh-ZWA-dah”), which is the Brazilian national dish. It is a bean stew that was first concocted by the slaves out of beans and whatever meat they could cobble together, so the first thing is to set the beans a’soaking.
And now we wait a few hours.
Which gives me time to make sure I have sufficient limes and cachaça on hand for the caipirinhas that are required to be consumed with feijoada. Really…they’re required.
Okay, so a couple of hours have gone by, during the course of which I’ve changed the water on the beans 3 times as they’ve expanded and to clean them. Now I’ve covered them with a few inches of clean water and turned the heat on to bring them to a boil, after which I’ll add a bay leaf and then turn the heat down and let them simmer for a few hours. Now we must turn our attention to the swine.
Big chunks of smokey bacon!
Big chunks of choriço!
Some pork ribs
And what’s left of the pork tenderloin we had for dinner last night
Put all that porcine perfection in a separate large pot and cover with water
and bring to a boil
and then reduce this to a simmer as well. You want to let this gurble along for a few hours to cook everything and to de-salt the meat.
I’ll be back later!
Swill Food and Grog | Mr. Bingley | 
March 31, 2007 4:26 pm
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HEY!!!!!! Did you get permission from your LAB to use leftover meat?
Bart-I commend your enlightened attitude about a Lab’s right of first refusal when it comes to leftovers.
Bart for President!
“Well, it’s Saturday, and that means I’ve got lots of time to putz around in the kitchen.”
I’ll lend you a small child or two that will take care of that.