Text 20172, 122 rader
Skriven 2007-09-08 20:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Chicken Feet 102
============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> chicken feet

 ML> perky sweetness is not the prime yummy characteristic I think
 ML> of when I think of chicken feet. [...] The sugar should be
 ML> virtually unnoticeable:

I would agree.

 ML> I prefer a
 ML> few drops of sweet sherry in its place.

That sounds very good.

 ML> But in fact I usually prefer larger animal feet, as -
 ML> Title: Hungarian Jellied Pigs Feet (Kocsonyas Sertescsulok)
                 
Ummmm! Pig parts!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Feijalba - Feijoada Dana Alba Style - Brazil
 Categories: Beef, Bacon, Latin amer, Smoked, Beans
      Yield: 10 Servings
 
  1 1/2 lb Dried black beans; soaked
           Overnight
      1 lb Carne seca ; in 2" cubes
      1 lb Linguica
      1 lb Smoked pork chops
      1 lb Smoked back bacon; 2" cubes
      1 sm Smoked beef tongue; 2" cubes
      3    Pig tails; well cleaned
      3    Pig ears; well cleaned
      3 lg Onions; minced
      3    Cloves garlic; minced
    1/4 c  Pure olive oil
           Salt and freshly ground
           Black pepper; to taste
      3    Bay leaves
      1 lb Sweet cassava; 2" cubes
      1 lb Sweet potatoes; peeled
      1 lb Small turnips
      1 lb Cooking pumpkin
      1 sm Cabbage; quartered
      1 lb Carrots; peeled
      5    Firm yellow plantains
      1 lb Fresh string beans; topped
           -tailed, and tied into
           -bunches of 10 with Cotton
           -string
     20    Kale leaves; wrapped and
           Tied into bunches of 5
 
  Carne seca is sun-dried meat; it must be desalted by soaking in
  several changes of water. If it cannot be found, slab bacon can be
  substituted, but the taste is definitely not the same. For
  Linguica, Chorizo is an acceptable substitute. The Brazilian
  pumpkin is not the same plant as our pumpkin; it is firmer. In the
  US it is called calabaza or West Indian cooking pumpkin Hubbard or
  butternut squash may be substituted.

  In a large stockpot, place all the meats, including the pig tails
  and ears that you have cleaned scrupulously, removing any hairs
  with tweezers and by singeing. Cover the meats with water and
  bring them to a boil over medium heat. Reduce the heat to low and
  cook for 2 hours to remove the salt and fat. After the beans have
  soaked, place them and their soaking liquid in a large stockpot
  with cold water to cover. Allow them to cook for 1 hour over low
  heat, stirring occasionally so that they don't stick. Add the
  drained meats and continue to cook, making sure that the
  ingredients do not stick. Add more hot water if necessary; it is
  important to be sure that the beans always have enough liquid. As
  the meats cook and become fork tender, remove them from the pot.
  When the beans and meats are cooked, remove the stockpot from the
  heat, cover, and allow to remain on the stove overnight. Cover the
  meats with plastic wrap and refrigerate.

  The following day, uncover the pot and skim off the fat with a
  slotted spoon. Reheat the beans over low heat. While the beans are
  heating, brown the onions and garlic in a large, heavy skillet
  over low heat in the olive oil. Season with salt and black pepper.
  When the beans are warmed, add 2 soup spoons of the beans and their
  liquid to the skillet, mash them with the back of the spoon and
  mix well. Then, add the mashed bean-and-onion mixture to the pot
  of beans along with the bay leaves, stirring well to make sure
  that it is thoroughly mixed.Add the vegetables to the stockpot, in
  the order in which they are listed (the ones that take longest to
  cook will be at the bottom of the pot). The plantains are cooked
  in their skins. Cover the pot, adjust the heat to medium-low and
  cook, paying attention so that the beans do not burn or stick.
  (Add more hot water if necessary. ) Remove the vegetables as they
  become fork tender and place them on a platter, and keep them warm
  in a low oven. When all are cooked, return the meats to the beans
  and let warm through.

  To serve, place the meats on one large platter, the vegetables on
  another, and the beans on a third.Feijalba is accompanied by
  several side dishes. The full feijalba table includes Molho
  Apimentado, Farofa, White Rice, Pimenta Malagueta, and orange
  segments that have been skinned and seeded.

  A true feijalba should begin with a caipirinha (place small pieces
  of lime in bottom of an old-fashioned glass, add a little
  superfine sugar and crush together with a pestle. Add 2 ounces
  cachaca or white rum and stir to mix. Add ice cubes, stir again,
  and serve.) and be accompanied by beer. Finally, as any Brazilian
  knows, no one should plan to do any work after a feijalba.
  
  From: Melody
 
MMMMM

Cheers

YK Jim


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