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Seafood Combination
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Feijoada Completa
Yield: Makes 10 to 12 servings
Brazil's national dish is perfect for a large casual gathering of friends.
Ingredients:
1-1/2
pounds (3 cups) dried black beans
1
corned beef (3 to 4 pounds)
2
pounds pork spareribs or country-style ribs
1/4
-pound piece Canadian bacon or 1 meaty ham hock
4
quarts water
Chili-Lemon Sauce (recipe)
1-1/2
pounds smoked link sausage, such as Polish or andouille
1-1/2
pounds fresh link sausage, such as bratwurst or breakfast links
2
medium onions, chopped
6
cloves garlic, minced
2
jalapeño peppers,* seeded and chopped
2
tablespoons vegetable oil
Steamed Kale (recipe)
1
large ripe tomato, chopped
2
tablespoons chopped fresh parsley
6
to 8 cups hot cooked rice
Orange slices for garnish
Preparation:
1.
Rinse beans thoroughly in colander under cold running water, picking out any debris or blemished beans. Combine beans, corned beef, spareribs, Canadian bacon and water in 12- to 14-quart stockpot.
2.
Bring bean mixture to a boil over high heat. Reduce heat to medium-low; cover and simmer 2 to 3 hours or until beans and meat are very tender.
3.
Meanwhile, prepare Chili-Lemon Sauce.
4.
Add sausages to bean mixture; cook about 15 minutes or until heated through. Remove corned beef, spareribs, Canadian bacon and sausages to cutting board. Slice corned beef; place in center of large serving platter. Cut remaining meat into cubes and arrange around corned beef. Cover meat and keep warm in 200°F oven.
5.
Drain liquid from beans, reserving 1 cup liquid. Combine onions, garlic, chilies and oil in large skillet. Cook over medium-high heat 5 to 10 minutes or until onions are tender. Remove from heat. Place 2 cups beans in onion mixture. Mash with potato masher or fork. Add remaining beans and reserved 1 cup liquid. Simmer 10 to 15 minutes.
6.
Prepare Steamed Kale. Transfer beans to large serving bowl. Sprinkle with tomato and parsley. Serve with Chili-Lemon Sauce, Steamed Kale and rice. Garnish, if desired.
This recipe appears in:
Latin American
