Feijoada...

Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

I was asked to post a recipe for Feijoada. We don't use a recipe, but I'll try...
You'll need:
1 Med onion, diced
2-3 cloves garlic, minced
1 bunch parsley, chopped
3-4 slices smoked salt pork or jowl bacon
all beef smoked sausage
1/2 red bell pepper, chopped fine
1/2 lb. pork ribs or rib tips, smoked
1/2 lb. Dried beef (brisket burnt ends work fine!)
2 Lg. cans black beans, do not drain
1 tbsp. olive oil
Ok, put the oil in your pot, I use a stock pot or my dutch oven, and heat. brown the salt pork in the oil, add onions and garlic, till softened.
Drain the liquid from the beans into the pot, and add the ribs and burnt ends, cook for about 10-15 minutes.
Add the beans, cook for another 5-10 minutes and add the smoked sausage. cook, medium heat for another 15-20 minutes. You know it's ready when the meat is tender.
At the very end, add the chopped parsley.
Serve with some white rice, some fried greens.
Feijoada began, like so many dishes, as a poor people's food. It has become the national dish of Brazil. It is one of those dishes that uses what you have available, but this is the basic recipe. I have left out the pigs feet, didn't think anyone would mind....Have, in the past, used smoked lamb, pork butt, etc. Also, You can add hot sauce, peppers to taste, but they don't eat much Spicy foods in Brazil, they will add it at the table, and look at you like you're crazy....
Hope you like this, it's easier than it sounds. Like a cassoulet, or a good chili, it's about building layers of flavor into one great dish. By the way, if you don't want to use canned beans, substitute 2 lbs of dried beans, and cook them first, saving the liquid, and continue per recipe. We've done it both ways, and honestly can't taste any difference. Enjoy, and let me know if you like it! Rosco
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Cat797 · Posted: Mon Sep 14 15 11:20 am Post subject:

Thanks Rosco!

I've had this dish in Brazil many times! I spent a great deal of time in Minas Gerais back in 2012.....You don't happen to have any recipes for the chicken and okra stew do you???

Ed
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Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

Cat797 · Posted: Fri Jan 01 16 11:25 am Post subject:

Rosco,

This is the place I had it in Belo Horizonte:

http://www.restaurantexapuri.com.br/

It was fantastic man......id love to recreate it at home!

Ed
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Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

Ok Cat, here goes...You'll need:
One chicken, cut up
1 heaping tblsp of seasoning, with tumeric
black pepper, to taste
1/2 cup oil
2 fresh chilies
2 med onions, diced
1 tbsp. powdered tumeric
1 lb okra
water
A little explanation is in order here. My wife is a Paulista, they do not tend to like hot/spicy foods like the Mineros do. That is an understatement. The seasoning mixture is what each cook comes up with, with tumeric being the predominate spice. I have had good results with Bay Seasoning, and plenty of garlic.
I like to use my cast iron dutch oven, but any heavy pot will do. Brown the chicken pieces in the oil, first one side then the other, after seasoning them with the spice mix. Pour off the oil, reserving in another pan. Put onions and chiles in with the chicken, and brown, lightly. don't burn them. Add enough water to cover, and the rest of the seasoning. Cover pot and simmer until chicken is tender. Meanwhile, wash and cut the okra. dry and season the okra if you wish, and fry it in the oil for a few minutes. drain the okra, and add it to the chicken. Simmer for another five minutes or so, until you think it's ready, or you can't stand to wait any longer, whichever comes first. Serve with rice, and some farofa, if you have it. Enjoy, and let me know how it turns out. Rich
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BUGSnBBQ · Posted: Sat Jan 02 16 3:05 pm Post subject:

Excellent! Thank you for posting it up, Rosco. I'm sure I'll have some questions for you when I get around to making it (hopefully soon).
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Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

Don't mention it, Bugs! Since I can't afford the airfare to Brazil right now, I'll have to settle for the food. We have quite a few Brazillian friends in this area, and they all rave about our feijoada, they couldn't believe that I smoked my own meat for it. I can't believe that anyone WOULDN'T smoke their own meat....Well, It's much easier to make than it sounds, just use what you have, and take some time. I made carne seca (dried beef) with some nice venison some years ago, the wife STILL talks about that! Hope you enjoy it! Rosco
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Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

Cat, Bela Horizonte is beautiful, nice people, nicer weather! These days, when I go to visit, I go to Sao Paulo. Where on earth is El Paso, IL? I'm next door, and don't recall hearing of it. By the way, mud flaps for that truck would be bigger than my deck!
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Cat797 · Posted: Sun Jan 03 16 7:09 am Post subject:

Lol!.....I'm about 20 miles north of Bloomington.
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BUGSnBBQ · Posted: Mon Jan 04 16 4:24 am Post subject:

OK.....Here come the questions Laughing

'All beef smoked sausage' - What style and how much? I'm assuming ( Shocked

) you're talking about a cased sausage? If so, do you leave it in the casing?

I try to run new recipes through my mind several times before I try them, so I'm sure I'll have more questions before I make the attempt.
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Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

Cat, Thanks. I'm a little further north, on the shores of beautiful Lake Michigan... about 45-60 minutes from downtown. Bloomington, whether In or IL, are both beautiful, nice people!
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Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

Bugs, I'll try...All beef smoked sausage...usually use the store brand, or Ekrich, Hillshire Farms, whatever they have. Brazilians have a sausage they call Paio, but I have had no luck finding it here. Tried making myself, but wife tells me I'm not there yet, so I keep trying. Actually, use whatever type sausage you like best, Andouille would work, Cook it in the pot for a while, then remove and cut into 1-2 inch pieces before serving and return to the pot. It's pretty much making the most of what is available, like so many good dishes. Being a southern guy, I imagine you know all about that sort of cooking! When I lived down south, I loved the food more than the weather!
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BUGSnBBQ · Posted: Sun Jan 10 16 8:06 am Post subject:

Gotcha. Thanks! There will be more questions, I'm sure Laughing

Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

Bugs, I would put the pigs feet in early, with the liquid and beans. This way, they will have more time to release their gelatinous goodness! If however, you like your pigs feet a little firmer, put them in later. Feijoada is a smoked meat party in a pot, and there is no wrong way to make it. I made some today, wife's girlfriends were coming over. They loved it !
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BUGSnBBQ · Posted: Mon Jan 11 16 3:58 am Post subject:

Cool, thanks. I think I'm getting the idea of how this is supposed to be. Kinda like a Gumbo or Cassoulet in that the exact ingredients may vary, but the structure is the same (If that explanation makes any sense to you).
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Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

Makes perfect sense to me Bugs! You are exactly right. You make it, like a cassoulet or a good chili, by starting with a foundation, then adding layers of flavors...if it's something you like to eat, it goes in the pot. When I make Gumbo, I don't get all religious about it like some folks do...Now a Seafood Boil...that IS a religious experience for me! I think that is what I miss most about living in the south, our seafood seems to be flying First Class these days....
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Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

By the way....and I may be guilty of some sort of Heresy here, I wanted to see if I could make Feijoada in a crock pot, just to see if it could be done....it worked! In fact, the wife and her Brazillian friends loved it, ate all of it! But please don't tell anyone Bugs, ok?
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When they say "Do not use Gas to start grill"...They mean it!

BUGSnBBQ · Posted: Tue Jan 12 16 6:33 am Post subject:

Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

Yeah...ok...just rub it in, why dontcha?
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When they say "Do not use Gas to start grill"...They mean it!

Cat797 · Posted: Sun Jan 24 16 12:25 am Post subject:

Hey Rosco,

Do you have a recipe for pao de quejo? I've seen recipes on line, but they all call for regular flour and Parmesan cheese, and I'm pretty sure it's tapioca flour and mozzarella. Although I did have grilled cheese when I was there and it might have been that.....

Hoping you can help a brother out! Lol

Ed
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