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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Serves 2-4 Seswaa is traditionally highly salted. In fact, the simplest renditions of this yummy dish are made with nothing more than beef, salt, and water. Our version includes onion and minimal salt, since I was serving it to my daughter. The thickened juices become rich from long, slow simmering. Something between gravy and pulled pork in texture, this dish would be wonderful poured over biscuits. Ingredients: 1 1/2 lbs beef, cubed (I used chuck) 1 large onion, chopped water 2-4 Tbsp flour salt pepper Method: 1. Place all ingredients in a medium pot, except flour. The water should just cover the top of the beef. Bring to a simmer and cook uncovered for 2 hours. NOTE: Skim the fat every 20 minutes or so for a lighter flavor. 2. Using an immersion blender (or a mallet) break up some of the meat into small pieces. 3. Make a flour slurry (mix a little water with flour until it forms a glue-like consistency). Add to stew. Cook a few additional minutes, until the flour thickens …
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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 beef. NOTE: Pljeskavice (pronounced PLYEH-skah-vee-tseh) are made the same way, but you add finely diced onion & green pepper to the mixture. Then form them into little patties, about 3″ diameter. Serve the same way. UPDATE: A reader sent in the following comment, which may be useful to you in your stovetop travels: In Bosnia they are not made with pork. It is good to mix the meats, but pork is not used because of the high percentage of Muslim population in the country. Part of the country might use it, but again their most …
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Serves 4 Bolivian peanut soup is a delightful way to serve up good old fashioned meat and potatoes. Cook this soup gentle and slow. If you do, the beef will be moist and tender and the potatoes will bursting with the flavor of their juices. The most unusual part of this soup is biting into the occasional crunchy peanut. Serve with Bolivian Hot Sauce. Ingredients: olive oil (or peanut oil) 1 large onion, chopped 3 garlic cloves, crushed 1 tsp oregano 1 tsp cumin 1 lb beef, cubed 1 quart stock (beef, or chicken, depending on the meat you chose – even water works in a pinch) 4 medium potatoes 1/2 cup unsalted peanuts 1/4 cup white rice 1/2 cup frozen peas 1 cup milk parsley, to taste salt pepper Method: 1. Add some oil to a large pot and heat over medium. Cook onion and garlic with oregano and cumin. When onions are softened, add beef, stock, potato, and peanuts. Simmer gently until potatoes are just tender. I cooked this soup on super low …
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Serves 2-4 (on a bed of French fries) Stoofvlees is a typical stew in that there are as many variations as there are people making it. Depending where you live in Belgium, Stoofvlees might have more or less vinegar, slightly different spices, and a textural range from soupy to thick and sludgy. My thick, hearty version sits well on fries, but if you want it more “soupy,” feel free to add more beef stock. Ingredients: For the marinade 1 pound stew beef, cubed 1 onion, chopped 3 garlic cloves, crushed 1 rosemary sprig 1/2 tsp paprika 1/2 tsp dried thyme 1/4 tsp pepper 2 tbsp red wine vinegar 1 tbsp coarse mustard 2 tbsp oil For the stew vegetable oil 2 tbsp all-purpose flour 1/2 cup Belgian beer 1 – 1 1/2 cups beef broth 2 bay leaves 1 Tbsp molasses salt pepper Method: 1. Add meat to a small casserole with lid (or plastic bag). Combine marinade ingredients in a small bowl. Pour over meat and squish around to combine. Refrigerate for at least an …
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Makes 12 large meatballs In this case, spiced means seasoned, not hot. Serve with rice pilaf … or stick on toothpicks for a finger food at a party (just put the sauce in a little bowl in the center). Ingredients: For the meatballs: 3/4 lb ground beef, 85% lean 3/4 lb ground lamb 1 large onion, grated 1 egg 2 Tbsp ice water 1/4 cup dry bread crumbs 1/2 tsp ground allspice 1/2 tsp hot Hungarian Paprika (for mild, increase for hot) 1 tsp dried mint 1 – 1 1/2 tsp salt 1 tsp pepper For the Sauce: 2 cup chicken stock 1/2 cup pomegranate concentrate (available at natural grocers) 1/2 tsp black pepper 2 Tbsp honey Method: For the meatballs: 1. Combine onion, egg, water, bread crumbs, allspice, paprika, mint, salt and pepper in a small bowl. 2. Pour onion mixture over ground beef and lamb. Using hands, squish everything around until all the seasonings are evenly dispersed. 3. Chill meatball mixture for an hour. 4. Shape meatballs and place on a foil-lined baking …
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Serves 6-8 These spicy kabobs are wonderful for lunch or a light dinner. The cayenne provides medium heat, add up to a 1/2 tsp more to make them spicy. Ingredients: 1 3/4 lbs ground lamb 2 medium onions, grated 4 cloves garlic, crushed 1 tsp ground cumin 2 tsp dried mint 1/4 cup chopped, fresh parsley 1/2 tsp cayenne pepper 1 1/2 tsp salt 1 tsp pepper 1 tsp paprika Optional Accompaniments: Lavash flatbread Pita Bread Sliced red onion sliced tomatoes fresh sprigs of parsley, mint, and tarragon yogurt and/or yogurt sauce Method: 1. In a small bowl, combine grated onion, garlic, cumin, mint, parsley, cayenne, salt, pepper, and paprika. 2. Add ground lamb to a large mixing bowl. Add onion mixture. Knead into the lamb, making sure to evenly disperse the spices and ingredients. 3. Shape lamb onto skewers, making sausage shapes. I found it easier to use 2 skewers per sausage because the meat has a tendency to roll around just one skewer. Flat skewers can help, but I didn’t have any. The …
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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 between plastic wrap and pound with a mallet until about a 1/2″ to 1/4″ thick. Cut several small slits around the edges to prevent curling. TIP: Ask your butcher to pound the cutlets thin for you. Even if they don’t get them as thin as you want, you’ll be ahead of the game. 3. Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture. 4. Cover and refrigerate cutlets for at least an hour. 5. Heat olive oil in a large skillet over medium high. Saute cutlets for …
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Serves 8 We had great fun with the Aussie Burger at our barbecue. Follow my tips to help you if you are expecting a big group of people. The pickled beetroot is a lot like pickle, so don’t be shy! Ingredients: 8 hamburger buns 8 beef patties (or turkey) Toppings (all to taste): cooked bacon sliced cheddar cheese red onion, sliced thin into rings tomato, sliced thin pickled beetroot (beet), sliced thin lettuce pineapple rings 8 fried eggs, sunny side up Method: 1. Grill beef patties on a hot grill until done to your preference. A minute or two before taking the meat off of the grill, top burgers with bacon and cheese. Toast buns on the grill. 2. Assemble burger in the order given, starting with bacon and ending with eggs. Enjoy! TIPS: How to make fried eggs for a crowd Oil a sheet pan or cookie sheet. Heat an oiled griddle over medium high and crack eggs on it. Cook until white is set on the bottom, but top is still translucent. Move eggs …
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Serves 10 The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don’t cook too long. This recipe produced meat that tasted a lot like steak (to me). Ingredients: 2.5 pounds kangaroo loin, cut into 1″ cubes skewers – about 20 1 large mango 1/2 pineapple cubed or pineapple tidbits Mango marinade: 1/2 cup whole milk yogurt 1 cup mango juice 2 garlic cloves, crushed 1 tsp salt 1/2 tsp black pepper Pineapple marinade: 1/2 cup whole milk yogurt 1 cup pineapple juice 2 garlic cloves, crushed 1 tsp salt 1/2 tsp black pepper Method: 1. Divide kangaroo between 2 containers. I made more mango than pineapple, but you can do whatever works for your family. 2. Make the two marinades. Add one marinade to each container. Stir to combine. Cover and refrigerate overnight or for about 8 hours. 3. Soak wooden skewers a few hours before grilling for as long as you want but at least an …
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Serves 4-8 Spicy and hearty, beef empanadas are great party food. Serve with Chimichurri dipping sauce for a garlicky kick. Ingredients: 2 batches empanada dough For the Filling: 1 Tbsp butter 1 onion, minced 1 1/2 Tbsp tomato paste 3 cloves garlic, crushed 1/2 tsp dried oregano 1 tsp cumin 1/4 tsp cayenne 1/2 lb ground hamburger, 85% lean 3/4 cup low sodium beef broth 1/2 cup shredded Monterey Jack 1 hard-boiled egg, chopped 1-2 green onions chopped salt pepper Method: First, prepare the empanada dough. For the empanada filling: 1. Heat a large skillet over medium heat. Add butter and melt. Add onion and cook until softened and translucent. Add tomato paste, garlic, cumin, oregano, and cayenne. Stir thoroughly to combine and cook for about 2 minutes. 2. Add ground beef and cook until the seasonings mix in and meat is just cooked through. Add beef broth and simmer over low until most of the moisture evaporates and meat just looks wet. 3. Turn off heat. Stir in cheese, egg, and green onion. Cool filling …
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Serves 8 Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life. NOTE: Cayenne pepper’s heat is rated in “heat units.” This recipe was made with a 35,000 cayenne, which is on the low-end of the scale. If you have a 90,000 cayenne, you only need 1/3 of the cayenne pepper for the same kick. The label on your spice jar should give you this information. Ingredients: 1 pound ground lamb or chicken 1/2 cup olive oil 1 medium onion, diced salt and pepper 1 Tbsp harissa 1 clove garlic, crushed 2 tsp cayenne pepper (or 1 tsp to make it mild) 1/2 tsp ground cumin 1/4 tsp ground caraway 1 Tbsp tomato paste 2 cups tomato puree, plus a half cup 1 can drained, rinsed chickpeas 1 cup water 3 medium potatoes, peeled and diced (about 1 lb) 1 lb no-boil lasagna sheets 15 oz ricotta 2 eggs 2 cups shredded mozzarella 2 cups shredded Gruyère Method: 1. In a large …
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