Feijoada is the national dish of Brazil, although it can be found in almost all of the countries that were once part of the Portuguese empire. Like all stews it can be made in advance and reheated when ready to serve which, of course, makes it a great dish to feature when deeply involved in Brazilian literature.
Adapted from "A Reader's Cookbook" by Judith Choate.
2 cups dried black beans
4 cups chicken or beef broth
One 3 pound smoked beef tongue, skinned and well-trimmed
2 pound chorizo or kielbasa
2 pounds beef brisket, trimmed of all fat
2 pig’s feet, cleaned and halved
1 pound salt pork, diced
3 tablespoons canola oil
2 jalapeño chilies, trimmed, seeded, and minced (or to taste)
2 cups chopped onions
2 tablespoons minced garlic
4 cups canned chopped Italian plum tomatoes with their juice
2 bay leaves
Peel of 1 orange
Salt and pepper to taste
10 to 14 cups hot, cooked white rice
4 seedless oranges, peeled and cut, crosswise, into thin slices
Spicy Lime Sauce
Rinse the beans under cold running water. Place in a large saucepan with cold water to cover by at least 2 inches. Set aside to soak for at least 8 hours or overnight. Drain well and set aside. Combine the broth with 8 cups of water in a large stockpot over high heat. Bring to a boil and immediately add the drained beans. Then, add the beef tongue, chorizo, brisket, pig’s feet, and salt pork. Again, bring to a boil. Lower the heat and simmer for 45 minutes.
While the bean mixture is cooking, heat the oil in a large heavy frying pan over medium-high heat. Add the chilies, onions, and garlic, and sauté for 5 minutes. Then, add the tomatoes along with the bay leaves and orange peel. Season with salt and pepper. Bring to a simmer, then lower the heat and cook at a gentle simmer for 20 minutes.
When the beans have cooked for 45 minutes, remove about 2 cups along with some broth. Using a fork, mash the beans and then stir them into the tomato mixture. When well-blended, stir the entire tomato mixture into the pot of cooking beans and meat. Bring to a simmer and continue to simmer for at least 1 hour, or until the meats are very tender. The mixture should be quite soupy. If the broth gets too thick, add additional broth.
Remove the pot from the stove and carefully remove the bay leaves and orange peel. Remove the large pieces of meat and cut them into bite-size pieces. Mound the rice in the center of a large platter. Place the meat around the edges of the rice. Garnish the platter with sliced oranges. Pour the soupy beans into a large bowl or soup tureen.
Serve immediately with Spicy Lime Sauce recipe on the side.
Click here to see The Cookbook Club story with Judith Choate.
Garlic Lime Skillet Chicken Recipe
You can never really have too many simple chicken recipes, can you? We eat chicken for dinner several nights a week, so I’m always looking for new ways to spice things up.
Recently I made a pan-seared skillet chicken recipe for the kids that they absolutely loved. We called it Garlic Lime Skillet Chicken because I used fresh ingredients we always have on hand: lime, garlic, onions, and cilantro.
However, the garlic and lime flavor were the stand-outs.
An Easy Baked Chicken Wings Recipe
Well, I just sent my SuperBowl party evite out, which means my game day food prep is under way.
A must have at our house on game day are chicken wings!
Did you know that on the day of the SuperBowl, the term &ldquobuffalo wings&rdquo is searched on google 9x more than any other day of the year! People eat them some wings on the SuperBowl.
- 1 pound tilapia fillets
- 2 tablespoons taco seasoning mix
- 1 tablespoon olive oil
- 1 (4.6 ounce) package taco shells
- 1 (6 ounce) container plain yogurt
- 1 teaspoon lime juice
- 1 teaspoon white sugar
- ½ teaspoon grated lime zest
- ¼ teaspoon salt
- 4 cups coleslaw mix
- 2 tablespoons chopped fresh cilantro
- 1 small jalapeno chile, seeded, finely chopped
- 1 tomato, seeded and diced
Season tilapia fillets with taco seasoning.
Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
Preheat oven to 325 degrees F (165 degrees C).
Heat taco shells in preheated oven until crisp, about 5 minutes.
Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno let stand 5 minutes.
Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.
- ¾ pound (16 to 20 per lb.) raw shrimp, peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 package (3 3/4 oz.) cellophane noodles (see notes)
- 2 tablespoons rice vinegar
- ½ to 1 teaspoon hot chile flakes
- 2 tablespoons fresh lime juice (about 3 small limes)
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 4 tablespoons Asian fish sauce (nuoc mam or nam pla)
- 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
- 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
- ¼ cup basil leaves
- ¼ cup cilantro leaves
- ¼ cup mint leaves
- ¼ cup dry-roasted peanuts, finely chopped
Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce whisk until sugar is dissolved. Transfer sauce to a serving dish.
To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.
Delicious, easy and pretty quick. The sauce was really nice neither the mustard nor the lime juice dominated. The only change I made was in using whole-grain Dijon instead of plain, as that's what I had on hand plain Dijon would probably be a better choice, aesthetically speaking. Served with sautéed sugar snap peas and red bell pepper over red rice.
6.10.12 - grilled some chicken & Mahi Mahi then whipped this up in a little sauté. DELISH! So fast and easy but brilliant flavor! Eszter scarfed up the chicken! Definitely a keeper.
Quick tasty week night recipe.
My husband gave this recipe 4 3/4 star. Very good, I agree that if you are making this for 4 people you might want to double the sauce. The sauce was yummy!
It was not as good as I expected it to be. My hubby didn't like the lime sauce :(
I liked the flavor of this sauce, my only advice is to double the sauce, or in my case I just made half the chicken breasts since I was only serving 2. Served with the potatos featured with it.
Very simple! And so good! The sauce is so smooth and silky, not too sweet, not too tangy. I would just add a bit of lime zest next time to see how much punch that gives it. But I am planning on making this for my next dinner party!
This has been one our "Favorites" list for years now. Hint: Double the sauce, let it boil down/reduce and use as a dressing over spinach. or rice. or potatos. We make the red potatos w/ rosemary w/ the chicken as shown. and add whole wheat bread quarters w/ tomato slices, basil/rosemary and blue cheese melted on top. Excellent combo.
This was simple and fast, and we had everything on hand. We used boneless and skinless chicken thighs since that's what I had in the house, and maybe that made it better I generally find those to have more flavor than chicken breasts. I thought the sauce had a very nice flavor - tangy with some zip - and my 2 and 4 year olds both liked it also. I used red potatoes and thought they were a great accompaniment, since they are more tender than baking potatoes. Maybe those small changes improved the recipe?
- 3 tablespoons Asian fish sauce
- 1 1/2 tablespoons palm sugar or packed light brown sugar
- 1/4 cup finely chopped cilantro
- 6 fresh red Thai bird chiles, minced (seeded for less heat)
- 6 garlic cloves, minced
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon crushed red pepper
- Four 7-ounce skinless sole fillets, preferably grey sole
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
In a small saucepan, stir the fish sauce and sugar over high heat until the sugar dissolves, about 1 minute. Remove the pan from the heat and stir in the cilantro, chiles, garlic, lime juice and crushed red pepper.
Heat a large skillet until hot. Season the sole with salt and black pepper. Add 2 tablespoons of the olive oil to the skillet and swirl to coat the bottom. Add 2 of the fillets and cook over high heat until lightly browned outside and just white throughout, 1 to 2 minutes per side transfer to plates. Wipe out the skillet and repeat with the remaining olive oil and sole. Pour the lime sauce on the sole and serve.
Loved it. Both the meat and the cilantro sauce have great flavor. Use 1 1/2 lb flat iron steak, marinated 2 hrs (1 hr each side). Very flavorful. Definitely a keeper. The Cilantro Sauce also is wonderful. I increased the lime juice to 2 Tbs and increased the cilantro to 1 C because I thought it was a little too oily using the 1/3 C oil. I blended it, but kept some texture to the sauce. The sauce goes so well with the meat. My husband generally does not like any sauce with grilled beef, but this combo he really liked. Definitely a Keeper. Served with Ginger Rice and broccoli and good bottle of Red wine.
I LOVE this recipe! I have been making it since this issue of Gourmet mag came out in 2001! It's really great Caprial Pence's "John's Sesame Noodles." Goes great with it and both are excellent cold/room temp lunch for work the next day.
We use a small habanero for the 1/2 teaspoon habanero and in place of the red chile. Yum.
AMAZING. Our favorite. Sauce and all. I eat the sauce by itself.
Also tweaked as we eat low sodium diet most times. cut way back on soy (lite) and veg oil. doubled lime as recommended, sriracha (no chile in house)and marinated a flat iron steak for several hours. not concerned about saltiness w/reduced soy in recipe. outstanding.
Loved this for the strong flavours though it wasn't quite Korean, perhaps fusion of Korean and Thai. I was tempted to marinate it longer but the saltiness would have been too high. The sauce was fantastic, though perhaps next time Iɽ use a bit less oil and a bit more chilli. It wasn't nearly fiery enough. Next time I'll try it with a cheaper cut of meat.
This is very good. A few necessary fixes to the sauce: add much more lime, some rice vinegar to taste- needs acidity. Didn't need as much veggie oil. Made with strip steaks, very good. Sides were roasted cauliflower with garlic and sesame oil, and wild rice.
Peruvian-style roast chicken with spicy jalapeño sauce
It wasn’t so long ago that we learned to cook from an authority figure — our mother, our boss, Julia. They showed us how to do something, and we simply did it — without asking questions, much less demanding answers. But these days, the thirst for explanation is bottomless, either to help in actual cooking or to use as ammunition in online arguments.
Stepping into the fray this month is J. Kenji López-Alt, whose new book, “The Food Lab” (W.W. Norton), is a lavishly illustrated, 950-page, 61/2 -pound exploration of how science works in cooking that’s sure to be one of the big books of the fall cookbook season.
López-Alt will already be familiar to many of his book buyers. After graduating from MIT (with a degree in architecture), he worked at Christopher Kimball’s Cook’s Illustrated magazine, the monthly missal for the explanation-obsessed. For the last six years, he’s been the author of the popular Food Lab column on the Serious Eats website, billed as “unravelling the mysteries of home cooking through science.” The book is a compilation of those columns, plus lots of new material.
“The Food Lab” is loaded with fascinating information, all of it pegged directly to explaining how the basic processes of cooking work. This is an important distinction, as kitchen science is most valuable when it’s rooted in practice. (Full disclosure: I’m intimately aware of the pitfalls involved because in 2001 I published a book on kitchen science called “How to Read a French Fry,” which López-Alt generously credits in his acknowledgments.)
“The Food Lab” falls somewhere between the pure science of Harold McGee’s elegant essays in “On Food and Cooking” and the geeky excursions in Nathan Myhrvold’s “Modernist Cuisine.” López-Alt gives you enough science for the explanations to make sense, but everything is still firmly rooted in practical home cooking. While it could be read straight through, thanks to López-Alt’s breezy conversational style, it’s probably most helpful when you want to learn about a specific topic — eggs, stocks, pastas, etc.
Maybe the most valuable thing science can contribute to cooking is its method of inquiry — theories are worthless if they can’t be verified through testing. This is where “The Food Lab” really shines, when in addition to offering the theoretical explanation of what’s happening, López-Alt grounds his findings in experiments he’s carried out. When should you salt a steak? López-Alt tested half a dozen different timings and found that salting either an hour before or just before cooking was best. Any time in between and the salt drew moisture to the surface that hindered the browning.
When do you salt a hamburger? Or a sausage? It turns out the answers are different because the desired results are too. López-Alt found that you want a looser, more crumbly texture for a hamburger, so you’re better off salting just the outside of the formed patty right before cooking — salting earlier will create protein linkages that will turn the burger dense. You prefer that kind of texture in a sausage, however, so you salt earlier. To better make his point, López-Alt dropped a Dutch oven on each hamburger sample and observed how it splattered. Science does not need to be dull.
Granted, the search for the perfect cooking technique sometimes leads to unnecessary “MacGyver-ing” — torturing a process so a simple task winds up being needlessly complicated. To hard-boil an egg, López-Alt drops it into boiling water for 30 seconds, adds ice cubes to stop the boiling, returns the water to exactly 190 degrees and then cooks for 11 minutes.
But that’s not unexpected in this kind of book, and it may even be desirable — Cook’s Illustrated has built a million subscribers doing just that kind of thing, month after month.
The book is also studded with hundreds of recipes, mostly of the gastro-pubby sorts of dishes that adapt so well to the home kitchen. There is a lot of ground beef (sausages, hamburgers, meatloaf), but there are very few trips into molecular cooking (sous-vide is limited to what can be done in an ice chest, and you’ll find nary a trace of exotic thickeners here).
The Peruvian-style roasted chicken was terrific (rubbed with spices, spatchcocked and cooked at high temperature to get a really crisp skin). Even better was López-Alt’s simple technique for crisp roasted potatoes. He uses bakers rather than boilers (the starch structure cooks up lighter), simmers them until they’re almost tender, then tosses them in a pan with fat to coat and to rough up the cut edges (to set up the best crust). After roasting at 450 degrees for an hour, these were the crispest, lightest roasted potatoes I’d ever made.
It may be, as he says, just a matter of building up a coating of dehydrated gelatinized starch, but these potatoes were seriously delicious. Which is, after all, the whole point.
21 cooking tips from J. Kenji López-Alt’s “The Food Lab”
To make perfect poached eggs, put the raw egg in a strainer and let the loose part of the whites drip through, then lower the strainer into simmering water and hold it for a minute to let the white set up before tilting the egg out into the water to finish cooking.
Salting eggs 15 minutes before cooking yields the least watery, most tender scrambled eggs.
Make a quick stock by combining chopped chicken parts and unflavored gelatin to give it body.
Speed the caramelization of onions by adding a little sugar (1 tablespoon) and a little baking powder (1/4 teaspoon) for every 5 pounds of onions.
Boost the umami of meat dishes with Worcestershire sauce, Parmigiano-Reggiano, dashi, soy sauce or other glutamates using multiple sources is much more effective than adding just one.
When braising meat, leave the lid off — the temperature will be 10 to 20 degrees lower, keeping the simmer more gentle.
Salt steaks immediately before cooking, or a full 40 to 50 minutes before. In between, there will be moisture pulled to the surface that will inhibit browning and crust formation.
Tempering steaks by bringing them to room temperature before cooking doesn’t work. Steaks warm far too slowly to make a difference.
Blanching vegetables in large pots of water keeps their colors bright.
For the best, crumbly texture, don’t salt ground meat until after the patties have been formed.
The opposite is true for sausages, which you want to be smoother. In fact, salting cubes of meat for sausage two hours before grinding and cooking saves half the juices that would have been lost if you’d ground and cooked right away.
Replace ground veal in meatloaf with powdered gelatin for the same moist texture.
Pressing burgers flat on the griddle while they’re cooking is perfectly acceptable and even desirable — as long as you want a thinner burger and you restrict your pressing to the first 30 seconds.
Roasting beef on the bone does not make it any more flavorful, but the insulation the bone provides keeps the meat a little juicier.
For the best roast beef, cook it low and slow to the desired doneness, then after the meat has rested, pop the roast back into a very hot oven to brown. The same is true for pork shoulder.
Gradually adding liquid to a roux results in smoother sauce than adding it all at once.
Beating olive oil for a vinaigrette or mayonnaise in a blender or food processor can make the oil taste bitter. It’s better to start the dressing with a neutral oil and add olive oil at the end for flavor.
Potatoes cooked in water with vinegar added will hold their shape better than potatoes cooked in plain water.
Adding a little old oil to fresh will result in better frying. But just a little — too much old oil (or oil that’s been used too long), and the smoking point will drop.
A hotter temperature does not keep fried food from absorbing more oil. In fact, the opposite is true. But it does make food seem like it’s absorbed less oil by making the surface crisp and light.
Bread chicken immediately before frying to keep the crust crisp and light.
Beef Lettuce Wraps with Spicy Cilantro Jalapeno Sauce
Healthy, spicy, and delicious. These Beef lettuce wraps are easy to prepare and even better to eat. Plus, they are low-carb and paleo!If you haven&rsquot tried lettuce wraps yet, then it&rsquos about time you jump on board. I love lettuce wraps because they are healthy, low-fat, low-carb, and skinny. I&rsquove been stuffing my face with these non-stop, guilt free because they are low-carb.
I topped off these delicious beef lettuce wraps with a spicy yogurt cilantro lime jalapeno sauce. It&rsquos creamy, zesty and spicy and takes these lettuce wraps to the next level. I started off with just a drizzle but it was so good so I poured a whole bunch is my wrap and ate away.
I used beef but this can be easily done with chicken or turkey mince.