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Barbecued Ribs

I’ve heard that finger-lickin’ is not allowed in finer circles. Rumor has it, you should only order foods that are easy to eat during business dinners. No spaghetti, no lobster, and definitely no ribs. The same goes for when you meet your in-laws for the first time. Is this true? I don’t know. But I do know that, when you find yourself face to face with a rack of ribs, you aren’t getting away from them without a little finger lickin.’ Barbecued pork ribs can be made any number of ways, depending on the part of the USA you’re emulating. Some ribs are prepared as wet BBQ, meaning they are brushed with barbecue sauce throughout the cooking process, while others use a simple dry rub of assorted spices, as is popular in Memphis barbecue. Even though I’m American, I really don’t have much experience cooking ribs, so I looked at The Best Recipe by Chris Kimball for inspiration. He suggested going with a dry rub, then brushing BBQ sauce over them at the end.  I played around with …

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Brazilian Black Bean Feijoada with pork

Feijoada is Brazil’s stew of choice for lazy Saturdays and potluck Sundays. At it’s absolute best, Feijoada is a massive pool of black beans piled high with a glorious assortment of meat. One plateful will provide enough slow-burning energy for a marathon, although you won’t be able to run after eating it! This is definitely a meal for elastic pants. Originally, Feijoada was made with pig ears, tails, and feet. Today, this hearty dish is typically made with dried beef (carne seca) and pork meats – usually sausages, like paio, and ribs. According to my Brazilian classmate from high school, “cow tongue is also super popular (and yummy).” Like chili in the USA or Beef Bourguignon in France, there are as many recipes as there are mammas (and papas) cooking. Serve Feijoada with farofa (manioc flour pan-toasted in butter), sweet orange slices, and white rice. Sauteed kale is a popular side dish too. Although this green is bitter, you’ll be glad you made it because feijoada sends diners begging for veggies to balance out the beans …

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