what to make with bag of cubed chorizo, salt beef and pork?
November 25th, 2008
i bought this at a brazilian grocery last night and am thinking either:
1 - stew with white beans
2 - fry in pan with onions, garlic and red wine, serve w/rice
what say you?
December 3rd, 2008
#2
I still don't really understand this bag o' meats. Why that combination? Do people actually cook with salt beef? (I thought the only thing you did with salt beef was put it between two slices of rye bread with mustard) What sort of 'pork'?
(And where is this Brazilian grocery that sells bags of mixed meats?)
December 3rd, 2008
#3
i would also like to know the answers to g00blars questions!
December 3rd, 2008
#4
The stew with white beans would have been my number one choice or with puy lenils like a petit sale.
As for salt beef, it can be used anywhere you'd stew beef, or a salt beef hash is good to. Traditional irish christmases have a joint of spiced salt beef on the table.
December 4th, 2008
#5
omlette
December 5th, 2008
#6
the grocery is on mare street in london at the st. thomas square of the no. 106 or the no. 254.
the guys inside are HILARIOUS. they kept asking me questions about myself and wouldn't let me leave. one of them is from brasilia and when i said brasilia always seemed like kind of a fake town he seemed upset. what the hell do i know, i should have said nothing. it wasn't a big deal though.
the other guy recommended paolo coelho.
i am definitely going back there. the "bag o meats" and those two guys are really the only three things that shop has going for it but the meat was SO GOOD. so i will have plenty of opps to try your suggestions. omelette sounds good but that means cutting the meat some more and.. well.. the whole thing of it is that it's already cut into such handy chunks..
December 19th, 2008
#7
I am fairly steeped in the Brasilero culture these days and what your "bag o' meats" is intended for is making what is the national dish of Brasil, feijoada. Feijoada is a stew of these meats with black beans, usually onions and garlic as well served with their hot pepper vinegar and always a generous amount of toasted farina for condiment. You pretty much hit the nail on the head but go and bug the guys at the shop about their recipes...Feh-schwa-da. And ask for Fah-ina....this is a great toasty-crunchy addition.
Well before it went bad, here's what I did:
- Did black beans with chilis and spices and diced onions in a pressure cooker
- Fried up all the meat in some oil and turkey stock
- Combined the two in a big pot, cooked for about 20 minutes, adding a little more stock
- NOMMED IT w/weird red rice from M&S which was really delicious