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Brazilian & Portuguese Feijoada

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Brazilian & Portuguese Feijoada
    Posted: 05 May 2018 at 02:18

Ron: 

I have photographs of my Feijoada .. 

Shall send via email ..  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2012 at 10:59
Thanks so much for the information and I shall watch this video ---
 
When I was in Portugal from the 17th to 19th of February, we had gone to a Brazilian restaurant for lunch and it was wonderful. Funny, as I had been to Brazil in 2011, so I am quite familiar with this traditional dish. I do have a foto, I just have so much work after my journalism work, I could spend all day with the Forum, which is not possible ... Thanks for posting the info as alot of Members were very curious about this traditional dish ...
 
Thanx again.
Margi Cintrano
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2012 at 10:48
I caught the Brazil episode of Bizarre Foods with Andrew Zimmern last night which spent a lot of time on feijoada cooking.  That helped me form a better mental image of the mud pots and why the pig tails and other parts are so important.  Fortunately we have always had a large traditional Filipino population so these pig parts are relatively easy to find in the frozen section here.  

For some reason this video does not want to load for me(?)  http://www.travelchannel.com/video/sample-tradition-in-santa-teresa-11567   I figure that if I cache' the link here maybe I can get it to work on another computer later. 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 February 2012 at 03:32
The Bean Lover & Garlic Fan, 
 
The two of you are fabulous ... The Garlic Enthusiast and The Bean Lover ... Hilarious ... I have enjoyed the cute story ...
 
Having lived in the Mediterranean all these years, I have learnt one thing, and it is the old Italian Adage: EVERYONE MUST BE HAPPY AT THE TABLE ... or do NOT sit down !
 
Have a safe trip and enjoy ur Feijoada ...
 
Margi.
  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2012 at 13:58
My husband likes garlic, but not in the quantity I sometimes use. I plan to make "Stinky Green Stuff" while he's away, since he can't stand to be in the same room with it. (It's basically a chunky guacamole- chopped avocado and Vidalia onions, minced garlic and lime juice.)

Bean stew sounds wonderful!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2012 at 13:44
Originally posted by Melissa Mead Melissa Mead wrote:

Cool!
:Grin: So I'm not alone! My husband's going on a trip later this year, and it's going to be Garlic Time. ;)


Yes, in my wife's own words: "I am allergic to half the world and won't eat much of the rest."  She absolutely hates the smell of beans.  She is not too fond of cabbage, vinegar (except NC BBQ), fondue, or chili.  So I stock up on things to cook when she is out of town. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2012 at 13:39
Cool!
:Grin: So I'm not alone! My husband's going on a trip later this year, and it's going to be Garlic Time. ;)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2012 at 13:26


Look what I found at the local thrift shop.  I even found turtle beans.  My bean hating wife leaves for Hawaii in a couple weeks so I can try this recipe. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 February 2012 at 06:59
Thanks to all of you that have given feedback and input for the Feijoada. It is quite delicious on a very cold grey dark day.
 
Yes, do please use Copper or Earthenware --- vessels for cooking. This is a traditional dish and these types hold in the heat of the ingredients and give the ingredients their individual colors.
 
thanx again for all lovely notes.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2012 at 14:34
Karl: I love it! :)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2012 at 05:02
@ Hoser,
 
Yes, this is a real traditional traditional dish dating back to the 1500s.
 
This is the National Dish of Brazil ( however the roots are Portuguese ) and there is an enormous Spoon Tradition ( stews and soups ) tradition in Mediterranean ... Cassola is the Italian stew, cassoulet the French, cozido the Portuguese and cocido the Spanish ... Spoon stews are Beans, vegetables: onion, celery, potato, or tuber variety, meats of various types or fish or chicken or feathered game or hoofed game ... spices, carrot, turnip or beet root tops, collards, chard or kale etcetra ...
 
I make my black beans separately from the meat varieties ... Then towards the end, I put in the sausages. Also, I prepare a  pork lion roast in the oven to serve with it ... The sides are numerous and it is great for friends --- as it served buffet style --- with deep bowls and a spoon ...
 
M.C.  
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2012 at 04:30
This sounds like my kind of dish...slow cooked to perfection.

This is peasant food at it's absolute best.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 22:46
Originally posted by Daikon Daikon wrote:

Doesn't look very feline to me! Tongue




It is the African influence on the recipe. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 17:57
Doesn't look very feline to me! Tongue
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 16:02
Originally posted by Daikon Daikon wrote:

Where does one find a pork lion?




Locally at COSTCO.  Or:



Also I am thinking that the calf/beef tongue needs to stay in the recipe.  I am a fan of beef tongue and do not get to use it in enough recipes. 



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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 14:59
Where does one find a pork lion?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 12:53
enjoy. margi ~ and thanks for all of your information!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 12:51
CARNE SECA which is dried meat ... there is a Portuguese and Brazilian version ... yes, similar however, a bit darker ...
 
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 12:50

There are uncountable variations on Feijoada ... I personally do not care much for pig´s ears or tail and pig´s feet ( manitas = hands ) ... I love Portug. Italian or Spanish sausages ... and instead of calf´s tongue, I prefer a brisket type veal or beef ... I shall try to scan foto tomorrow so that u can see the way it is actually served ... each part of the FEI JOE AH DAH is cooked separately in the restaurant ... And it is eaten with white long grain rice, tropical fruits, veggies separately too and the beans with the sausages and brisket ... it is served buffet style --- so all are happy at the table ... The Italians have an old adage: WE ARE ALWAYS HAPPY AT THE TABLE ...

Off to dinner now --- very light ... and Portug Albarinho white wines ...
Until tomorrow
 Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2012 at 12:42
I have a photo that I shall be posting on Sunday.
The foto is quite a bit different than yours. The beans are black turtle ... very pretty colorful dish that you have, however, it is quite different than the one we had today for lunch.
 
I am in Portugual, and we are headed back to Spain on Sunday morning.
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