Recipe Success: Feijoada
[Ixia fronting]
I'm not sure how to pronounce that, but my attempt at it was pretty good, if I say so myself. It's a traditional dish from Brazil/Portugal (meaning the Portuguese brought the recipe with them when they settled in Brazil). The more traditional method of cooking it is probably better than mine, but it also takes hours longer than mine. It took over an hour to do, but I think it was worth it.
Ixia's Feijoada
3 cans of kidney beans
1 lb chorzio (I only know of it through Johnsonville)
1 lb cubed ham, precooked
1 lb smoked sausage, precooked, sliced into pieces
2 large yellow or white onions
2 heaping teaspoons of minced garlic
6 green onions (I don't use the dark green portion, just the light green and white)
1/2 cup fresh parsley
2 bay leaves, crushed up into little bits (don't be like me, discard the stems)
1.5 tsp oregano
1/4 cup fresh cilantro
2 cup rice (I only used one cup, but felt that it could have done with more)
salt and pepper to taste
Chorzio: Preheat oven to 400 degrees, put in chorzio, on an aluminum foil lined pan, for 15 to 20 minutes, turn over, cook for another 15 to 20 minutes. When it's done, cut it up into pieces and add it to the pot. Your experience at cooking may suggest you cook it less, but I"m happy with this process, even if I have to take down my smoke detector. This *will* result in semi-blackened skin on the chorzio, but that's how I like it.
Big Pot: While you're cooking the chorzio, mix up all of the other ingredients, except the rice in a big pot, bring it to a boil and them simmer it for a while, stirring occasionally. Use your own judgement, but you're pretty much just cooking the onions and getting the flavors mixed up.
Rice: When the chorzio is almost done, start the rice, so that it should be done a few minutes after the big pot is.
This made six meals for me. With two cups of rice, it probably would have made eight.
I'm not sure how to pronounce that, but my attempt at it was pretty good, if I say so myself. It's a traditional dish from Brazil/Portugal (meaning the Portuguese brought the recipe with them when they settled in Brazil). The more traditional method of cooking it is probably better than mine, but it also takes hours longer than mine. It took over an hour to do, but I think it was worth it.
Ixia's Feijoada
3 cans of kidney beans
1 lb chorzio (I only know of it through Johnsonville)
1 lb cubed ham, precooked
1 lb smoked sausage, precooked, sliced into pieces
2 large yellow or white onions
2 heaping teaspoons of minced garlic
6 green onions (I don't use the dark green portion, just the light green and white)
1/2 cup fresh parsley
2 bay leaves, crushed up into little bits (don't be like me, discard the stems)
1.5 tsp oregano
1/4 cup fresh cilantro
2 cup rice (I only used one cup, but felt that it could have done with more)
salt and pepper to taste
Chorzio: Preheat oven to 400 degrees, put in chorzio, on an aluminum foil lined pan, for 15 to 20 minutes, turn over, cook for another 15 to 20 minutes. When it's done, cut it up into pieces and add it to the pot. Your experience at cooking may suggest you cook it less, but I"m happy with this process, even if I have to take down my smoke detector. This *will* result in semi-blackened skin on the chorzio, but that's how I like it.
Big Pot: While you're cooking the chorzio, mix up all of the other ingredients, except the rice in a big pot, bring it to a boil and them simmer it for a while, stirring occasionally. Use your own judgement, but you're pretty much just cooking the onions and getting the flavors mixed up.
Rice: When the chorzio is almost done, start the rice, so that it should be done a few minutes after the big pot is.
This made six meals for me. With two cups of rice, it probably would have made eight.