Eric, Oh yes, the crunchy bread crumb topping. I know it sounds ridiculous, but it's not the same without it. My mom's Brazilian friends showed her how to make it using typical grocery store ingredients...no measurements as my "eyeballs" everything.
-Coarse bread crumbs -Finely, finely, finely minced onion (my mother makes me mince it over and over by hand with a very sharp knife, should be about the size of the bread crumbs or smaller-he's in her 80's so I do the "sharp knife" work) -Melt real butter just enough to coat the bottom of the pan in a saute pan over low heat -Sprinkle a layer of crumbs on the melted butter -Add onions and a sprinkle of salt Stir constantly just until the crumbs begin turning a golden toasty brown. They burn fast when it starts toasting so have a bowl ready to transfer to. We make about 3 batches for feijoada night. The crumbs store very well in a closed container. And thanks to all the other comments about this as I never knew anything about feijoada other than my mom telling us it was Brazilian Portuguese. Mom is still looking for a bread that is similar to Portuguese white bread as she tells me there is nothing like it. I also didn't realize the kale soup was Portuguese after all these years. And linguica, my mother has been having it shipped here to the midwest for 20 years as our grocers don't carry it. Does anyone know of a handy Portuguese cookbook? I like those cookbooks put out by churches and fraternal organizations where the ladies contribute their family recipes....I'd love to get my hands on a cookbook from the New Bedford Portuguese community. I think the foods of a culture are just as interesting as it's history. Cindy D Kansas On Jun 27, 6:28 pm, eric edgar <noblankt...@gmail.com> wrote: > In Brazil ,in refering to feijoada as the national dish means *feijoada > completa.* It's a big production, usually for a Saturday gathering of > family and friends, or going out to a restaurant that specializes in it. > > It's based on black beans cooked with *carne seca*, a dried beef, ham hocks, > ribs, sausages like *morcilla* and *chourico*. Of course everybody has their > own idea of what a real feijoada should be. It is often served with * > caiparinhas,* which is basically a mojito without mint, just lime,sugar, > and cachaca , a liquor made from sugar cane juice, brighter and cleaner > than rum, and usually 86 to 90 proof. > > First the bean liquor is served in small cups like soup, meats are sliced on > platters, feijoada in a tureen acompanied by white rice, f*arofa*, which is > roasted cassava flour ( think toasted bread crumbs), *couve mineira*, greens > sauteed with garlic and red pepper, and a hot red pepper sauce. > > Eric E > > > > On Tue, Jun 22, 2010 at 9:22 PM, <danandma...@comcast.net> wrote: > > *Feijoada* is a stew <http://wiki/Stew> of > > beans<http://wiki/Common_beans>with > > beef <http://wiki/Beef> and pork <http://wiki/Pork>, which is a typical > > Portuguese <http://wiki/Portuguese_cuisine> dish, also typical in > > Brazil<http://wiki/Brazil>, > > Angola <http://wiki/Angola> and other former Portuguese > > colonies<http://wiki/Portuguese_colonies>. > > In Brazil, *feijoada* is considered the national > > dish<http://wiki/National_dish>, > > which was brought to South America by the Portuguese, based in ancient > > Feijoada recipes from the Portuguese regions of > > Beira<http://wiki/Beira,_Portugal>, > > Estremadura <http://wiki/Estremadura>, and > > Trás-os-Montes<http://wiki/Tr%C3%A1s-os-Montes> > > .[1]<https://mail.google.com/mail/html/compose/static_files/blank_quirks.h...> > > > The name comes from *feijão*, Portuguese > > <http://wiki/Portuguese_language>for "beans", and is pronounced > > [fejʒuˈadɐ] <http://wiki/Wikipedia:IPA_for_Portuguese>. > > > ----- Original Message ----- > > From: "John Vasconcelos" <gfsjo...@gmail.com> > > To: azores@googlegroups.com > > Sent: Tuesday, June 22, 2010 10:08:51 PM GMT -06:00 US/Canada Central > > Subject: Re: [AZORES-Genealogy] Re: Cacciola and such > > > Actually Cindy, fejoada is Afro Brazillian in origin. When the slave > > masters killed pigs, they saved the chops and the pork roasts (all the good > > cuts) for themselves and gave the inards, pigs feet, ears, etc to their > > slaves. The slaves embelished the "stew" with black beans, etc. If you go > > to an up scale Brazillian Restaurant, you will find the fejoada further > > embelished with linguica, etc. In some upscale restaurants in Brazil they > > will even serve pork chops on the side, a far cry from what the black slaves > > originally had. My late wife was Brazillian and filled me in on all this > > history of fejoada. > > John Vasconcelos > > On Tue, Jun 22, 2010 at 3:45 PM, Cindy D <kcci...@aol.com> wrote: > > >> I wasn't introduced to cacciola until I was in my 40's. We packed up > >> the kids and made the trek to New Bedford one summer and we got there > >> late and tired. We walked into my mom's house and the aroma of > >> something wonderful was wafting around. Yum! Now I've never had > >> cacciola in my whole midwestern life, yet this seemed oddly familiar. > >> Mom said she got it from a deli in New Bedford and we had it on crusty > >> portuguese white bread. So I have wondered ever since if there is > >> some "memory" in my DNA that remembers a cultural dish like that. My > >> kids even liked it. I can't bake bread worth a hoot so I'm not going > >> to try the bread, but the cacciola is well worth the 2 day process. I > >> can't keep my spoon out of the pot! It smells like perfume to me. > > >> Another dish my mother made once a year was feijoada (sp). Mixed > >> meats simmered together with linquica, pork, beef, black beans, > >> garlic, served over rice....another meal to die for. Although she > >> said it was more Brazilian Portuguese. > > >> Yum...! > > >> Cindy D > >> Kansas > > >> On Jun 7, 11:27 am, "\"E\" Sharp" <bellema...@gmail.com> wrote: > >> > Made a giant pot of cacciola and had the family in to celebrate! Very > >> > not fair to share with all of us!! > > >> > Which brings up the question, any ideas where/when cacciola came from. > >> > Was it first a part of a religious celebration of our ancestors as I > >> > know when one goes to festas you usually have this delicious treat. > > >> > And since this perked the genealogist interest in me, I decided to see > >> > if any of our ancestors used this as their last name, since they were > >> > sometimes so creative with their last names, and I checked it out on > >> > Ancestry; believe it or not it is a very much Italian surname! > > >> > "E" > > >> -- > >> To unsubscribe from this group, send email to > >> azores+unsubscr...@googlegroups.com<azores%2bunsubscr...@googlegroups.com>. > >> Follow the confirmation directions when they arrive. > >> For more options, such as changing to List, Digest, Abridged, or No Mail > >> (vacation) mode, log into your Google account and visit this group at > >>http://groups.google.com/group/Azores. 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