Drinks and Side Dishes - South American Dinner
Dinner hosted by Brenda and Rudy Ortiz - January 2009
Caipirinha
1 tsp sugar
Juice from 1 lg lime (ca. 0.5 oz)
2-3 oz Cachaca (Brazilian sugar cane liquor)
3-4 cubes of ice
0.5-1 oz soda water (optional)
Feijoada
2 lbs black beans
4 bay leaves
6-8 garlic cloves minced
1 white onion cut
1 TBS pepper corns
3 links of Portuguese linguica (substitute w/ andouille)
1 lb salt-cured beef (carne secca) (optional)
½ lb bacon
1 cup chopped celery (optional)
1 cup chopped okra (optional)
After washing and picking the beans, soak the beans w/ the bay leaves, garlic, onion and pepper corns in water over night (beans should swell and soak up most of the water). Next day, transfer everything including residual water to bean pot or crock pot and cook on high initially (1-2 hrs) and medium heat for remainder of time (until beans are very soft). Meanwhile cook bacon until lightly browned and add chopped sausage to bacon to cook for a 1-2 minutes (sausage usually pre-cooked). Once beans are cooked (soft), add bacon and sausage mixture to pot along with carne secca (if available). Also, 2-3 tbs of bacon grease to pot as well for added flavor. About 1 hr before serving add celery and okra to hot bean pot. Season w/ salt as needed.
Brazilian Rice for Feijoada
2 cups rice (washed well)
1 white onion chopped
3-4 cloves of garlic minced
Salt, pepper, cumin, and celery salt
Olive oil
Chicken broth
Cook onion and garlic in olive oil (as needed) until soft and translucent. Add washed rice to onion/garlic mixture and cook until lightly browned (not burnt) (use olive oil as needed) (ca. 5-10 min). Add broth to just cover rice and add spices to taste. 1 shake of cumin and 2 of celery salt is usually sufficient. Stir until spices mix w/ the rice and cover on low heat for 20-30 min or until rice absorbs all the water.
Serve the feijoada over the rice
Couve (fried kale)
1-2 lbs of kale or collard greens
Olive oil
Sea salt
Cut out the center stems of the kale (greens), roll remaining leaves and cut across the roll. Heat on medium enough olive oil to coat cut kale. Add cut kale and stir frequently so it doesn’t burn but gets completely coated w/ oil. Once coated sprinkle some salt. Cook 1-2 min (should be slightly soft). Serve on side of feijoada
Caipirinha
1 tsp sugar
Juice from 1 lg lime (ca. 0.5 oz)
2-3 oz Cachaca (Brazilian sugar cane liquor)
3-4 cubes of ice
0.5-1 oz soda water (optional)
Feijoada
2 lbs black beans
4 bay leaves
6-8 garlic cloves minced
1 white onion cut
1 TBS pepper corns
3 links of Portuguese linguica (substitute w/ andouille)
1 lb salt-cured beef (carne secca) (optional)
½ lb bacon
1 cup chopped celery (optional)
1 cup chopped okra (optional)
After washing and picking the beans, soak the beans w/ the bay leaves, garlic, onion and pepper corns in water over night (beans should swell and soak up most of the water). Next day, transfer everything including residual water to bean pot or crock pot and cook on high initially (1-2 hrs) and medium heat for remainder of time (until beans are very soft). Meanwhile cook bacon until lightly browned and add chopped sausage to bacon to cook for a 1-2 minutes (sausage usually pre-cooked). Once beans are cooked (soft), add bacon and sausage mixture to pot along with carne secca (if available). Also, 2-3 tbs of bacon grease to pot as well for added flavor. About 1 hr before serving add celery and okra to hot bean pot. Season w/ salt as needed.
Brazilian Rice for Feijoada
2 cups rice (washed well)
1 white onion chopped
3-4 cloves of garlic minced
Salt, pepper, cumin, and celery salt
Olive oil
Chicken broth
Cook onion and garlic in olive oil (as needed) until soft and translucent. Add washed rice to onion/garlic mixture and cook until lightly browned (not burnt) (use olive oil as needed) (ca. 5-10 min). Add broth to just cover rice and add spices to taste. 1 shake of cumin and 2 of celery salt is usually sufficient. Stir until spices mix w/ the rice and cover on low heat for 20-30 min or until rice absorbs all the water.
Serve the feijoada over the rice
Couve (fried kale)
1-2 lbs of kale or collard greens
Olive oil
Sea salt
Cut out the center stems of the kale (greens), roll remaining leaves and cut across the roll. Heat on medium enough olive oil to coat cut kale. Add cut kale and stir frequently so it doesn’t burn but gets completely coated w/ oil. Once coated sprinkle some salt. Cook 1-2 min (should be slightly soft). Serve on side of feijoada
posted by John O. White @ 10:34 AM
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