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Feijoada (Fey-Jwah-Duh) Brazilian Black Bean Stew Serves 6-8
Feijoada (fey-jwah-duh) Brazilian Black Bean Stew Serves 6-8 Traditional Feijoada usually contains hard to source ingredients, such as pig’s ears, feet and tongue as well as salted beef. I’ve simplified the recipe with readily available ingredients. Serve the stew with white rice and sautéed greens and a glass of Dusted Valley’s 2013 Malbec of course! 1 1/2 pound pork shoulder, cut into 2 inch cubes 3 tablespoons olive oil 2 teaspoons Savor, divided 3/4 pound Linguica or smoked pork sausage, cut into 1/2" slices 1 pound bulk mild Italian sausage 2 large onions, sliced 1 tablespoon chopped garlic, about 4 or 5 large cloves 8 cups of water, divided 1 pound of dry black beans, not soaked but rinsed 1 pound corned beef, rinsed well and cut into 2 inch cubes 1 smoked ham hock, about 1 1/2 pounds. Have butcher cut into half 3 bay leaves 1 14.5 ounce can of petite diced tomatoes Toss the pork shoulder pieces with 1 teaspoon of the Savor and set aside. In a large enameled Dutch oven heat the oil over medium high heat. Add the pork shoulder and cook until browned, about 5-6 minutes. Remove the pork from the pan and set aside. Add the Linguica to the pot and cook until browned, about 2-3 minutes. Remove from the pan and add it to the pork. Next in the same pan brown the bulk sausage breaking up into small pieces as it cooks. This will take about 6-7 minutes. -
Beans + Rice = a Complete Protein for Global Nutrition
HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity. -
Brazilian Recipes
Menu Feijoada Pao de Quejo Moqueqa de Peixe Rice Brigadeiros (dessert) Guarana (beverage) Glossary Brigadeiros: A simple Brazilian chocolate candy, created in the 1940s and named after Brigadier Eduardo Gomes, whose shape is reminiscent of that of some varieties of chocolate truffles. It is a popular candy in Brazil and it is usually served at birthday parties. Gomes was Brazilian Air Force Brigadier. Later he ran unsuccessfully for the presidency in 1946 and 1950. This was a time of shortage of traditional imports such as nuts and fruits because of the war. But, at the same time, Nestle was introducing its brand of chocolate powder and condensed milk into the country. Churrasco: In Brazil, churrasco is the term for a barbecue (similar to the Argentine, Uruguayan, Paraguayan and Chilean asado) which originated in southern Brazil. Brazilian churrasco contains a variety of meats which may be cooked on a purpose-built "churrasqueira", a grill or barbecue, often with supports for spits or skewers. Portable "churrasqueiras" are similar to those used to prepare the Argentine, Paraguayan and Uruguayan asado, with a grill support, but many Brazilian "churrasqueiras" do not have grills, only the skewers above the embers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the State of Rio Grande do Sul. Dende oil : Used in Brazilian and West African cooking palm or dende oil is made from the kernel of the palm fruit. The oil is thick and red-orange in color with a nutty flavor and high in saturated fat. -
Catering Menu Options
TASTE OF BRAZIL CATERING MENU OPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS CHOICE OF MEAT: Strogonoff De Frango Alcatra Da Cleuza Frango Doido Moqueca De Peixe Carne Louca Da Odete Frango com Bacon Feijoada Frango Doido Carne Louca Porcao Brazilian Pork Sausage Nature Picanha Steak SPECIALTY SPECIALTY CHOICE OF BEANS: BRAZILIAN APPETIZERS Black or Pinto BRAZILIAN DESSERTS CHOICE OF SALAD: Pao De Queijo Brigadeiros Caesar or Spring Mix Coxinha Churros Risole Passion Fruit Mousse *Gluten-free & vegetarian options available 25 E 3rd Street, Kansas City P. 816-739-9175 [email protected] www.tasteofbrazilkc.com TASTE OF BRAZIL FOOD DESCRIPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS FRANGO DOIDO: Shredded chicken STROGONOFF DE FRANGO: Marinated ALCATRA DA CLEUZA: Sliced Sirloin breast with orange citrus marinade diced chicken breast, tomato sauce, Steak mushrooms, onions, & heavy cream FRANGO COM BACON: Marinated grilled accompanied by rice and potato sticks CARNE LOUCA DA ODETE: Shredded chicken breast wrapped in bacon beef pot roast with garlic, bell MOQUECA DE PEIXE: Brazilian seafood peppers, onions, & green olives BRAZILIAN PORK SAUSAGE: Mild stew with garlic, bell peppers, tomato, flavored pork sausage onion, & coconut milk accompanied by FRANGO DOIDO: Shredded chicken rice breast with orange citrus marinade PICANHA: Grilled primed cut of the top of sirloin FEIJOADA: Pork meat stew with black PORCOA: Mild Brazilian pork sausage beans & accompanied -
The Gradual Loss of African Indigenous Vegetables in Tropical America: a Review
The Gradual Loss of African Indigenous Vegetables in Tropical America: A Review 1 ,2 INA VANDEBROEK AND ROBERT VOEKS* 1The New York Botanical Garden, Institute of Economic Botany, 2900 Southern Boulevard, The Bronx, NY 10458, USA 2Department of Geography & the Environment, California State University—Fullerton, 800 N. State College Blvd., Fullerton, CA 92832, USA *Corresponding author; e-mail: [email protected] Leaf vegetables and other edible greens are a crucial component of traditional diets in sub-Saharan Africa, used popularly in soups, sauces, and stews. In this review, we trace the trajectories of 12 prominent African indigenous vegetables (AIVs) in tropical America, in order to better understand the diffusion of their culinary and ethnobotanical uses by the African diaspora. The 12 AIVs were selected from African reference works and preliminary reports of their presence in the Americas. Given the importance of each of these vegetables in African diets, our working hypothesis was that the culinary traditions associated with these species would be continued in tropical America by Afro-descendant communities. However, a review of the historical and contemporary literature, and consultation with scholars, shows that the culinary uses of most of these vegetables have been gradually lost. Two noteworthy exceptions include okra (Abelmoschus esculentus) and callaloo (Amaranthus viridis), although the latter is not the species used in Africa and callaloo has only risen to prominence in Jamaica since the 1960s. Nine of the 12 AIVs found refuge in the African- derived religions Candomblé and Santería, where they remain ritually important. In speculating why these AIVs did not survive in the diets of the New World African diaspora, one has to contemplate the sociocultural, economic, and environmental forces that have shaped—and continue to shape—these foodways and cuisines since the Atlantic slave trade. -
Café Da Manhã Breakfast
CAFÉ DA MANHÃ BREAKFAST CESTA DE PÃES BAKERY BASKET 31 OVOS EGGS CAFÉ DA MANHÃ CONTINENTAL63 CONTINENTAL BREAKFAST Muffin, folhado doce, croissant, pain au chocolat, Dois ovos orgânicos preparados à sua escolha 25 torradas de pão de forma branco ou integral Two organic eggs cooked any style Suco natural de frutas à sua escolha Muffin, Danish pastries, butter croissant, pain au chocolat, Choise of freshly squeezes fruit juice Ovos Beneditinos 38 white or whole-wheat toast Eggs Benedict Pão, variedade de bolos, torradas e biscoito de arroz Bread, assorted cakes, toasted bread and rice cracker Pão de leite, minifrancês, variedades de bolo Ovos mexidos, avocado e tomate-cereja 38 e biscoito de arroz Scrambled eggs, avocado and cherry tomato Manteiga, mel e geleia Milk roll, hard roll, assorted cakes and rice cracker Butter, honey and jam Manteiga, geleias e mel ESPECIALIDADES SPECIALITIES Frutas frescas da estação e iogurte Butter, jam and honey Seasonal sliced fruits and yogurt Rabanada de brioche com baunilha 30 French toast brioche with vanilla Bebida quente CEREAIS CEREALS 22 Hot beverage Salmão defumado 39 Sucrílios, sucrílios de chocolate e granola Smoked salmon Corn flakes, chocolate frosties and granola GRAND CAFÉ 89DA MANHÃ Frios e picles 39 GRAND BREAKFAST Bitcher muesli suíço Cold cuts and pickles Swiss Bircher muesli Suco natural de frutas à sua escolha Tapioca 24 Choise of freshly squeezes fruit juice Mingau orgânico quente de quinoa em flocos Brazilian Cassava pancake Cesta de pães frescos com canela e açúcar Pão de queijo 20 -
Brevard Live November 2011
Brevard Live November 2011 - 1 2 - Brevard Live November 2011 Brevard Live November 2011 - 3 4 - Brevard Live November 2011 Brevard Live November 2011 - 5 6 - Brevard Live November 2011 Content november 2011 page 51 FEATURES ORLANDO CALLING LES DUDEK Orlando is putting on what might be the Columns biggest musical event we’ve ever had in Les Dudek is more than a wicked guitar Charles Van Riper Central Florida - Orlando Calling, and slinger, he’s a rock legend who has put his 26 Political Satire own original sound to some of the biggest the line up reads like a who’s who in your names in rock’n’roll - Allman Brothers, IPod: The Killers, Kid Rock, the Roots, Calendars Boz Scaggs and Steve Miller. Brevard Bob Seger, Kid Cudi, Pete Yorn, Gorgol Live Entertainment, Live had the opportunity to talk to him. Bordello and more. 29 Concerts, Festivals Page 10 Page 18 MOLLY HATCHET Brevard Scene What’s hot in These Southern Rockers from the 70’s ORIGINAL MUSIC SERIES 39 have never giving it up. Touring, forming Last month proved it: Original Music is Brevard and reforming the band, Molly Hatchet alive and well in Brevard County. After draws big crowds. This month they will four very successful shows at Lou’s Blues, Out & About perform at the Space Coast State Fair. the series continues to feature young and Brevard’s vibrant Page 13 aspiring bands every Tuesday. 43 club & restaurant Page 20 scene THE FAIR Life & The Beach The big fair has moved to the Space Coast HEATHER EVERETT Relationship Stadium in Viera! With a flat admission During his journey of “Artistic Adven- 52 Column & More fee you can enjoy 200 thrill rides, amuse- tures” Mike Patrick meets Heather Everett ment games, exhibits, free shows and and sits down to interview her about her by Matt Bretz food stands. -
Brazilian Bean Stew (Feijoada) It's Super Simple to Make in an Instant
Brazilian Bean Stew (Feijoada) It’s super simple to make in an instant pot or pressure cooker 2 slices raw smoked bacon 1-1/3 pounds chuck beef stew meat Salt; ground black pepper as desired 3 Tablespoons canola oil, divided 1 large onion, chopped 2 Poblano peppers, seeded; chopped 12 cloves garlic, sliced 1 (14 oz.) smoked sausage, sliced 1 cup red wine 1 to 2 cups beef broth, divided 1 (15 ounce) can diced tomatoes with juice 2 Tablespoons red wine vinegar 2 Tablespoons chili powder 2 (19.7 oz.) cans black beans, drained; rinsed 1 4 Tablespoons cornstarch mix with 3 Tablespoon water Serve with: Cooked rice as desired Garnish: minced red onions; sliced fresh jalapeno peppers; cilantro sprigs; sliced oranges Cook Bacon: In 10-inch cast iron skillet, fry bacon to cook but not crispy brown. Remove bacon; cool; cut into bite-size pieces. Sear Beef Chunks: Sprinkle beef chunks with salt and black pepper. Sear beef in batches in bacon drippings. Do not crowd the meat in the pan. Remove seared caramelized beef; continue searing remaining beef chunks. Set aside. Sauté in Instant Pot: Place 2 Tablespoons oil in Instant Pot cooker on “sauté” setting; add onion and poblano pepper; cook stirring constantly until beginning to soften, about 5 minutes. Add garlic; cook 1 minute or until fragrant. Add Ingredients: Add seared beef chunks, bacon pieces, smoked sausage, red wine, 1 cup beef broth, tomatoes with juice, vinegar, and chili powder; stir to combine. Set Instant Pot to Cook: Secure lid on Instant Pot; set pressure to “High”; let cook for 21 minutes. -
Miami's Medieval Wonder
July 2019 www.BiscayneTimes.com Volume 17 Issue 5 © Miami’s Medieval Wonder The Ancient Spanish Monastery is starting to get noticed CALL 305-756-6200 FOR INFORMATION ABOUT THIS ADVERTISING SPACE Our all inclusive 55 or better lifestyle is designed for you to be able to live in care-free comfort. Our residents enjoy a variety of activities, amenities, dining options, and more while living in the best location. Rents start at $2350 and we will pay $1000 towards moving costs. Limited time only on select units, call for details. 2751 NE 183rd Street Aventura, FL 33160 • 305.521.7219 • www.imperial-living.com 2 Biscayne Times • www.BiscayneTimes.com July 2019 Our all inclusive 55 or better lifestyle is designed for you to be able to live in care-free comfort. Our residents enjoy a variety of activities, amenities, dining options, and more while living in the best location. Rents start at $2350 and we will pay $1000 towards moving costs. Limited time only on select units, call for details. 2751 NE 183rd Street Aventura, FL 33160 • 305.521.7219 • www.imperial-living.com July 2019 Biscayne Times • www.BiscayneTimes.com 3 Where Buyers 2019 New 5,300 SF Waterfront Home New Pool Home ! and Sellers ` intersect every day Modern Masterpiece - $1.299M New Custom Home with high ceilings. 4 Bedrooms 2019 New Waterfront Pool Home - $2.49M 3 Bathrooms, over 2700 SF, 24hr Guard Gated New 5,300 SF Contemporary Home with Ocean Access, no Islands of Keystone Point. Huge great room. bridges to Bay. 4BR, 5BA + den/office or 5th BR, 665sf covered patio downstairs. -
South American Cuisine
TRENDING: for food scientists, by food scientists SOUTH AMERICAN brought to you by FOOD PRODUCT DESIGN CUISINE South America can provide food and beverage product inspiration in a number of categories: Health and Food integrity Bold flavors and Craft and Purposeful wellness and authenticity flavor tourism artisanal eating South American ingredients and products to consider: Use aji peppers and rocoto for sauces and snacks with a global flair Aji pepper: Hot (30,000-50,000 Scoville), fruity Rocoto: The fiery (30,000-100,000 Scoville) Capsicum baccatum chile, particularly the Ají Amarillo black-seeded Capsicum pubescens chile, also known chile, is typically associated with Peruvian cuisine, as the locoto, appear frequently in hot salsas or as often combined with red onion and garlic. stuffed rocotos rellenos. Purple corn and purple potato score as authentic and healing foods, and appeal to those seeking non-GMO Purple corn: An anthocyanin-rich variety of maize Purple potato: Anthocyanins also give these (corn) used to make the drink chicha morada (made by potatoes a purple or bluish skin and flesh; plus boiling purple corn with pineapple, cinnamon, cloves they have a high starch content and floury and sugar) and mazamorra, a Peruvian fruit pudding. texture, and a nutty flavor. Amaranth and pichuberry contribute texture and flavor attributes, as well as health and wellness, for the specialty and natural market. Amaranth: High-protein (13% to 14%) gluten-free seeds Pichuberry: Physalis Peruviana, also called the Inca from species of amaranthus, that are rich in phytosterols, berry or cape gooseberry, is a small, sweet/tart golden used as a psuedocereal that can be made into baked fruit wrapped in a papery shell that contains high goods or cereal, popped, or cooked as a whole grain. -
0315 Ingredients Column
[INGREDIENTS] by Karen Nachay Spicing Up Food Formulating cuisines continue to have a big impact on culinary applications and consumer packaged food and bever- age products. Using authentic ingredients and drawing inspiration from regional cuisines within larger geographical regions is reflected in menu options and consumer product goods. In addition to global cuisine influencing consumers’ preferences and product development, bold, unusual, or unexpected flavors and ingredients have an effect as well. Many consumers want something different from their food, and ingredi- ents like spices and herbs can give these consumers the taste sensa- tions like heat, sweet, umami, herbaceous, warm, smoke, and more, and allow them to experience the foods and flavors of cuisines from around the world right in their own dining rooms or at local restaurants. “Eating is always an experience for people,” says AnnMarie Kraszewski, Spices and herbs are o plane ticket? No problem. For developers, and home cooks con- food scientist at Wixon Inc., St. global ingredients used a trip around the world, look no tinue to use spices and herbs for Francis, Wis. (www.wixon.com), who for centuries in food further than your spice rack. these purposes, but they also incor- explains that the more complex the preparation. N © Krzysztof Slusarczyk/ There you will find cinnamon from porate these ingredients in flavor profiles are in a food product, iStock/Thinkstock Sri Lanka, Aleppo pepper from Syria, formulations and recipes to differen- the more the consumer will enjoy the saffron from Spain, and so much tiate products, add global or regional product. Product developers and more. -
La Cuchara Del Ateneo
La Cuchara del Ateneo Ateneo de Mairena del Aljarafe A Charo Alcaraz, alma de «nuestra cuchara», con todo nuestro cariño. La Cuchara del Ateneo © Ateneo de Mairena del Aljarafe, 2017 Coordinador: Pepe Colsa Salieto Editor: Enrique Hoyos Jiménez La Cuchara del Ateneo Ateneo de Mairena del Aljarafe Sumario Introducción ................................................................................................................. 5 I. Cocina Andaluza. ..................................................................................................... 6 1. El ronqueo del atún: práctica y degustación. 22/10/2011 ................................................................ 6 2. Paella de trigo. Pepe Colsa. 20/11/2011 .......................................................................................... 6 3. Choto al ajillo pastor y pipirrana. Rafael Palomino. 27/11/2011 .................................................... 7 4. Carrillada ibérica. Carmen Castro. 11/12/2011 ............................................................................... 7 5. Cazuela de Garbanzos con Conejo. Ricardo Varea. 22/01/2012 ..................................................... 8 6. Olla podrida. Pepe Colsa. 06/05/2012 ............................................................................................. 9 7. Carne de toro guisada. Charo Alcaraz. 27/05/2012 ....................................................................... 10 8. Pipirrana de Jaén y Carnes a la plancha. Rafael Palomino. 02/06/2012 .......................................