I've posted my Cook The Book recipe: Feijoada

If you copy "direct link" from PB into the Image link section it works - I updated your posts

Though without being able to embed we can only add one photo per post, but I think Paul said he was going t see if he could restore embedding.

 
Bummer you didn't like it better. I love dishes like that for b-fast w/ a poached egg.

 
I can't get over your price points!! This is a dish SallyBR

makes and talks about--being the Brazil thing.
That is a LOT LOT of black beans. Bad recipe writing there I think. I make black beans a lot, and a pound is at least 8 servings in itself. It would seem if that ingredient was cut down, it might be a more realistic portion. I know the idea is to do the recipe as stated!!
Add some green chiles and tomatoes to the leftovers and serve it as black bean soup with avocado and sour cream?

 
I shall comment once I recover....

this interpretation of feijoada is an insult to all Brazilians.

sorry, but I am a little shaken.


Shall return once my blood pressure settles down. I am a delicate creature.

 
Cost: I did a separate shopping trip just for these ingredients so I could get an accurate price.

I guess it's not that much for a dinner party--but I just don't think $40 when I think "black bean dish."

And I honestly thought it would be "meatier" tasting with all that meat.

I'd imagine the chorizo would be cheaper in bulk at a Hispanic market, but I bought it at Publix in three 5.5 oz packages {Quijote brand).

 
I wanted to experience that fabulous moment in "Dona Flor and Her Two Husbands" where

Dona Flor (recently widowed) is teaching a cooking class in her kitchen, preparing a shrimp dish in a huge cast iron skillet. The last step she preforms (because it was a performance) is to drizzle oil over the gorgeous bubbling dish while a collective erotic sigh of contentment travels around the room.

{{sigh}}

Such a great scene. I'll never forget it as it's colored every perception I've ever had of Brazilian food.

 
My Portuguese grandmother used to tell me that all authentic recipes had

their beginning recipes. As they are passed down from generation to generation and eventually landed in other parts of the world, they become little resemblance to what they once were. She taught me many things and when I would ask "grandma, is this recipe authentic Portuguese?" Grandma would reply, "this is the way I do it", I loved that about her, and that is the way I cook ethnic dishes, my way. Of course, they are no longer authentic. I usually try them as written, first.

I've found with my Portuguese cooking that the authentic recipes are much simpler, showcasing one ingredient and preparing it as simple as possible. It is I who tweaks it for what our family likes. I have no qualms about adding say....hatch chilies to a red pasta sauce. Cooking is fun and "fusion cooking" is so interesting. It also happens to be one of my favorite cookbooks.

Sally, I love black beans and have two lbs. of Valentine Black Beans from Rancho Gordo in my pantry. If you have an authentic black bean recipe, might if be on your website?. I'd love to try both of the recipes .

 
I'm so glad Marilyn made as per directions and look forward to see

what Sally says. Is a true recipe or Gourmet's adaption? Deep breath Sally.

 
Still fuming, but a little calmer....

Ok, first of all. DO NOT PUT CANADIAN BACON on my feijoada. Ever. Second, it is hard to find an adjective to describe my thoughts on adding the KALE AND THE RICE TO THE BEANS. This is not cat's food. This is feijoada, in which the rice is served on your plate, the black beans delicately poured on top (or on the side, depending on your religion), and the kale served ALONGSIDE. Also slices of orange, ALONGSIDE.

and farofa. sprinkled on top, if you so desire

PLEASE, DON't EVER make a vegetarian feijoada and call it feijoada. Call it tofu with black beans. Call it black bean stew with root vegetables. Call it a day. DO NOT CALL IT FEIJOADA and do not serve it to Brazilians who love their homecountry.


ok here is my version

http://bewitchingkitchen.com/2011/09/01/feijoada-the-ultimate-brazilian-feast/

I will now release my tension on the first graduate student who messes something in the lab. I already feel sorry for the poor soul

http://bewitchingkitchen.com/2011/09/01/feijoada-the-ultimate-brazilian-feast/

 
Movie was great, Sonia Braga at her best....

but the book is even better than the movie, I think.

Still, it is a wonderful, wonderful story, and it does a great job depicting Brazilian food and the whole atmosphere of that particular region of the country, Bahia.

I am still pretty amazed they would offer a version of feijoada that is soooo far from the original. Oh, well..........

 
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