Technique Thursday: Brazilian Black Bean Feijoada (Pork & Black Bean Stew) – Recipe

800.brazil.IMG_4718

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 … [Read more...]

Recipe: Bosnian Finger Sausages (Cevapi)

800.bosnia.img_4083

Makes about 16 finger sausages Cevapi, pronounced cheh-VAH-pee, are highly addictive mini sausages served in a special Bosnian pita bread called Somun. You may substitute either naan or other thick, doughy bread. Some Bosnians swear by quickly dipping the bread in beef broth and heating for a minute over a hot grill. The hot, slightly brothy bread with Cevapi is a bite of heaven. Simply inspired! Although this recipe contains pork, you may also make it with equal parts lamb and … [Read more...]

Recipe: Wiener Schnitzel vom Schwein (Breaded and Fried Pork Cutlet)

This very large plate makes it hard to tell that this Weiner Schnitzel is about 8" in diameter!

Serves 2 Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken. Ingredients: 2 pork cutlets 1/2 cup flour 1/2 tsp salt 1/2 tsp pepper 2 eggs 1/2 cup bread crumbs 1 tsp parsley 1 tsp paprika olive oil lemon slices Method: 1. Place flour, salt and pepper in a dish. In another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika.  Whisk. 2. Place cutlets … [Read more...]