RUBAIYAT’s FEIJOADA (CAN BE ENJOYED IN MADRID, RIO DE JANIERO & SAO PAULO)
1 kilo of black turtle beans or pinto beans ( often called Alubias ) or white Cannelli
beans ( NOTE: In Northwest Portugal Feijoada is made with white beans, in the
Northeast it is made with red kidney beans and each family adopts its own versions and
vegetables, for example: tomatoes, carrots and cabbage. (This recipe calls for black beans often called turtle beans).
¼ kilo pig ears
3 pork ribs
100 grams filet mignon of pork
1 pig’s tail
6 Iberian pincho or skewer size style sausages
6 Portuguese sausages
½ of 1 pig’s trotter
¼ calf’s tongue
1 chunk Spanish, Portuguese or Canadian bacon
1 chunk of smoked pork loin shoulder
150 grams dry meat called carne seca
1) Put all the pork meat ingredients in a large Dutch oven preferably made of
copper or earthenware terracotta clay with the beans on low flame ( slow
cooking ) for 2 – 2 1/2 hours (AFTER THEY HAVE SOAKED OVERNIGHT IN SALTED WATER). Taste test to insure their tenderness, and if needed cook a total of 3
2) After two hours, add the two varieties of sausages and cook ½ hour more.
3) Now, prepare the chopped bacon, celery, garlic, 1 rock glass of fresh squeezed
orange juice, a shot glass of Jérez Brandy, a shot glass of Black Beer, chopped
onion, oregano, salt and pepper to taste and a shot glass of Brazilian Aguardiente
called Cachaca liquor.
4) Simmer to boil on low to medium flame for 10 minutes and serve with white
rice, fresh double skinned Israeli oranges and fresh lime slices, the perfect
company for Feijoada.
5) Serve with a full bodied red wine: Ribera del Duero, Toro or Priorat designation
We’re crazy for criadillas! There are two types of criadillas in Spain, one is flora and one is fauna. Let’s start with the fauna first. Spanish bulls are known for their fierceness in the ring and their testicles are fantastic when done up in the fryer! Affectionately known in the USA as “bull’s balls” or “rocky mountain oysters”, in Spain criadillas, also called huevos de toro (“bull’s eggs”), are a delicacy, albeit an unusual one. They are rumoured to give the male that consumes them superior performance in the bedroom! Fortunately this delicacy is first removed from the bull at slaughter and later pounded, floured, spiced and fried and finally end up as an hors d’oeuvre with a perfect cocktail sauce to compliment.
The second type is a Peruvian potato variety affectionately called criadillas that made it’s way to Europe in the 1500’s! Spain is known the world over for it’s numerous varieties of potatoes. This fact probably, at least partially, explains why five of the world’s top ten chefs are to be found in Spain. The spuds known as criadillas are no stranger to the cuisine-conscious Spaniards and have an amazing texture which is used as a foundation for several meat and fish dishes. They are versatile, creamy and coveted amongst the European haute cuisine crowd.
We’re in love with meaty, mild and magnificent mushrooms! Packed with vitamins and minerals these fungi are fabulous for grilling or frying up in the cast iron. Wonderful with roasts and in sauces, these also do fish dishes proud as well. Mixed in with hamburger for that extra special something in the recipe, the Boletus not only does the body good, it tastes good as well. There has been an ongoing love affair with the Boletus in Europe, so much so that many countries have given it their own special nick name. Cepes in France, byelii-greeb in Russia, steinpilz in Germany and porcini in Italy. Like a member of the family the byelii-greeb saved many a Russian during the war, giving them a nutritious foundation food to keep them alive when none other was available.
Today boletus has about 100 types and most are considered a gourmet mushroom. It likes to grow under spruces, and other conifers as well as hardwoods, sprouting up through the needles after about ten days of rain. In the Northern Hemisphere this usually occurs in September or October. This culinary ‘shroom is unique in that it doesn’t have gills underneath but pores which cause it to look as if it’s been poked repeatedly with a large pin. These pores should not get wet when cleaning the mushroom as they act as a sponge and take on water. It should be noted that most are edible, except for the ones with red pores. These are considered toxic and should not be consumed.