We are blessed to have a vibrant Brazilian community in our area and benefit from the culinary richness that comes with it. From wonderful Portuguese bakeries to the mouth-watering meats that Brazil is known for, chances are you will most likely encounter what some consider to be the national dish of Brazil: feijoada.
I first encountered feijoada at a Brazilian cafe in town and instantly fell in love! To simply call it a black bean stew would be to overlook the beloved place it has in the kitchens–and hearts–in its country of origin. Warm, savory and cooked with love, this is fast becoming one of my favorite comfort foods. Traditionally served with toasted cassava flour (farofa), and kale I would highly recommend serving tapioca rolls (pao de queijo) alongside. Comer com gosto!
In a skillet, cook bacon until crisp. Remove from pan and crumble. Add to slow-cooker.
Sprinkle ribs with salt and pepper and brown in the same skillet used for bacon and add to slow cooker.
Add drained beans, ham hock, sausages, onions, garlic, 2 cups chicken broth, salt, coriander, and lime juice to slow cooker, stirring to combine. Cover and cook on LOW 8 for hours or until meat is tender.
Pull out ribs and ham hock bones. Remove any remaining meat from the bones and shred it with two forks. Discard bones. Return meat to slow cooker. Add more broth for a soup-like consistency.
Serve with white rice and garnish with orange slices, fresh cilantro and green onion.
While they were eating, Jesus took a loaf of bread, and after blessing it he broke it, gave it to the disciples, and said, “Take, eat; this is my body.” Matthew 26:26
As we come to the end of Holy Week, many symbols and traditions come to mind: foot washing on Maundy Thursday, the meaningful services which mark Good Friday, the vigil of Holy Saturday and finally the joy of Easter Sunday. Tucked among these landmarks of Holy Week is the Last Supper that Jesus shared with his disciples–the breaking of bread.
Throughout the Bible, bread serves as a vehicle for miracles, teaching illustrations and as symbol of Jesus’ sacrifice. It is also in the act of breaking bread that revealed his identity as the risen Christ. In this spirit, I am sharing one of my most favorite bread recipes.
Join with us this Holy Week as we break bread, united as the Body of Christ around our tables and throughout the world. With prayers for a healthy and joyful Eastertide!
The other night, we made this tasty soup at the Convent in the form of a stew, with pieces of chicken thighs cooked into it, and chunks of sweet potato left intact. We loved the flavor so much that we thought we’d create our own recipe in a meatless rendition, something to relish during Lent. The result was wonderful! You can taste each subtle flavor: roasted peanuts, sweet potatoes, coriander, ginger, and tomato – a very odd collection! But when put together, a velvety and beautiful soup is born.
It’s very simple to throw together and with a little bread, cheese, and salad, you have a complete meal. Enjoy!
One of my favorite flavors of Italy is balsamic vinegar (aceto balsamico). In Tuscan homes it is a staple ingredient. Dark, glossy, sweetly sour, balsamic vinegar is the perfect condiment for both salads and desserts. Or try the lighter version, an aged white balsamic vinegar, almost like honey — it can transform any dish with just a little dash. If you are after the richest, most complex balsamic vinegar flavors, look for an aceto balsamico tradizionale DOP.
When I came across this recipe, originally for ribs, I knew I had to try it. The blend of spices in the rub adds a complex layer of flavors that doesn’t overwhelm the meat, but simply raises it to a new level. This past weekend, we served these to a group of foodie enthusiasts who had hob-knobbed all over the world. When I heard them explain, “these are the best ribs I’ve ever put in my mouth! Sister, I must have the recipe,” I felt pretty pleased! If it worked for ribs, why not transform an ordinary pork chop into a culinary masterpiece? Fresh off the grill, they are juicy and sweet with the balsamic glaze kicking it up that extra notch.
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Tuscan-Style Grilled Pork Chops with Balsamic Glaze
In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the pork chops and let stand at room temperature for 2 hours or refrigerate overnight.
Preheat your gas grill. Brush both sides of your pork chops with the balsamic vinegar and place on the hot grill and grill for 4 min. on one side, or until the pork releases from the grill. Brush again with the balsamic vinegar and flip over. Grill for 3 min. on the other side. Remove from grill and serve immediately.
Note: If using this recipe to make ribs, follow step 1. Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.