Ethnic: Feijoada by Recipe Cottage

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	Feijoada

		Black beans 4 cups black beans 2 pig's feet, cracked 1/2 lb piece beef chunk 1/2 lb salt pork, sliced 2 teaspoons olive oil 1/2 cup chopped onion 2 cloves garlic, minced salt & freshly ground pepper Wash beans, cover with water and soak overnight. The next day drain and transfer to a large, heavy kettle. Add enough cold water to come about 2 inches above the beans. Bring to a boil, add the pig's feet, beef, salt pork. Lower the heat and simmer uncovered for three hours, stirring occasionally. Cool and discard the meats. Heat the olive oil in a skillet, add the onion and the garlic and cook until the onion is tender. Stir into beans. Cover and refrigerate overnight. To serve, heat for an hour, stirring occasionally. Adjust seasonings. Brazilian rice 2 cups long grain rice 3 tablespoons oil 1 onion, peeled and sliced 1 tomato, peeled and chopped 1 1/2 teaspoons salt Heat the oil in a medium sized skillet. Add the rice and onion and cook, stirring over very low heat until the rice makes a swishing sound -- about 20 minutes. Stir in the toator and salt. Add two cups boiling wter. Bring the rice to a boil, lower heat, cover and cook for 25 minutes. Roast glazed loin of pork 1 4 1/2 to 5 lb loin of pork (10 chops) 2 teaspoons salt freshly ground pepper 1 cup orange juice 1/2 cup light brown sugar 1 tablespoon ginger 1/4 teaspoon cloves Preheat oven to 325F. Place pork, fat side up, in a roasting pan. Insert thermometer, do not let it touch bone. Rub in the s&p. Roast for 35 minutes to the pound, or until it reaches 170F. In a small saucepan, mix the oj, sugar, ginger & cloves. Simmer for 30 minutes. Brush this glaze at least twice over the pork while it is roasting. Sausages 1 1/2 pounds smoked Spanish linguica or Spanish chorizo Saute sausages over low heat in a little oil for 20 minutes. Baked bananas with rum 1 cup sugar 1/2 cup fresh lemon juice 1 tablespoon butter 2 tablespoons white rum 6 medium underripe bananas Preheat over to 400F. In a saucepan, mix the sugar, lemon juice, butter and rum together and simmer for 10 minutes. Peel the bananas and slice them in half, lengthwise. Place them cute side down, in a buttered baking dish and pour the hot syrup over them. Bake for 30 minutes, turning once. Let cool. Onions in hot sauce 1 large Bermuda onion 3 tablespoons olive oil 3 tablespoons red wine vinegar 3 tablespoons Tabasco sauce 1/4 teaspoon salt Peel the onion and slice it very thin. Cover with boiling water, drain and rinse with cold water. Mix the oil, vinegar, Tabasco and salt in a bowl. Add the onion slices. Marinate at room temp for 3 hours. Don't forget the sliced oranges.