Rubaiyat's Feijoada

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
hours.
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
of origin.

Caipirinha Cocktail Recipe

Caipirinha Cocktail Recipe
Caipirinha Cocktail Recipe

Broken ice ( NOT crushed )
Sugar cane
Lime cut in varying sizes without seeds, squeezed by hand
1 Shot Top quality Brazilian Aguardiente called Cachaca Liquor

*** This should be served before the Feijoada to open up the palate

 

Chef Luis Mora’s Autumn Roast Lamb, Wild Mushrooms & Potatoes

Ingredients:

Tell your Butcher to prepare 800g – 1 Kilo Milk fed baby lamb de-boned & split open like a book

  • 150 g  Extremaduran Potatoes called Criadillas ( Galician or Peruvian potatoes can substitute )
  • 150 g  sweet spring onions
  • 100 g  leeks
  • 1 dozen small Boletus mushrooms
  • 5 or more  fresh garlic cloves
  • Thyme & Rosemary
  • Salt & Pepper
  • 1 D.L.  Jerez white Sherry wine

Procedures:

Preheat oven  210  degrees centigrade or 425 degrees fahrenheit

  1. Put the lamb bones which the butcher separated, spring onions chopped finely and the Jérez in a saucepan on low to medium flame
  2. Place the lamb roast in a large roasting pan
  3. Mince the sweet  spring onion & the leek
  4. With a sharp small knife, make 1 inch deep slits in the lamb
  5. Stuff the lamb with the leek, spring onion, minced garlic and finely chopped Boletus mushrooms
  6. Rub or brush  olive oil on the lamb roast top and underside
  7. Sprinkle with salt, pepper, rosemary & thyme
  8. Peel and slice the potatoes in 1” ovals & place the lamb on top of the tubers

These potatoes are going to serve as the foundation bed for the lamb

Reduce the sauce and cover.  Baste lamb and add a little more Sherry & Water to pan.