And yes, my jacket is that colorful.
I was so panicky because I had two books [one being the Kite Runner] due along with essays for the first day of my AP English course. Now i had both of my books, but somehow i winded up not having my papers with me. I was fucking pissed to say the least. Thankfully, my teacher was understanding and allowed me, well my dad, to email her the essays as soon as i could without taking off. Dodged a bullet there, I'm always forgetting things, and it sucks because even though i procrastinate, i always end up getting my work done, so if I forget to bring something I flip out.
Not to mention i lost my schedule after only my 2ND class causing me to embarrassingly ask someone in guidance to print me off a new one. However I think I'll like my classes, especially chemistry, I'm a major science geek.
The time has come, for the subject of food! HUZZAH! Now I did some research on Brazilian cuisine because it's the country from which Ive chosen to cook from today. Awesomesauce? I think so.
Brazil is the largest country in South America, and probably the 4Th largest in the world. Around 1/4 of the known plants can be found in Brazil, not to mention the Amazon River runs through it and has the largest rainforests in the world.
In the 1500's the Portuguese landed in Brazil, bringing with them their various cooking techniques and food preferences. They brought sugar, citrus fruits, and recipes for some sweet treats, European influence is what developed Brazil's undeniable "sweet tooth." However, a long time before the Europeans even thought about the new world, Indian groups lived and Brazil and grew manioc, which is a root similar to the potato. Manioc is now one of the staples of Brazilian cuisine, along with: rice, garlic, parsley, beans, pork, and beef. The national dish is actually a meat stew called Feijoada, me being me, I decided to prepare it. [I wanted to make Ambrosia which is a sweet custard like desert, but i didn't have enough eggs.]
This stew is flavorful and hearty, packed with the bold smoky flavors of the meats blended with the sweetness of the tomatoes. Furthermore, the beans gave it a most pleasing texture. Traditionally this dish is served with white rice, manioc, orange salad, and kale, but i just had it with a nice piece of crusty bread.
-3 strips raw bacon, cut into fourths, width wise
-2 yellow onions, chopped
-3 cloves of garlic, finely minced
-1 lb smoked sausage
-1 lb boneless beef, any cut. Flank steak, or stew beef are good choices
-14 oz. can of stewed tomatoes
-1 tbs. Dijon Mustard
-1 c. hot water
-4 c. canned black beans, drained and rinsed
-1 tsp salt
-1 tsp pepper
In a large pot fry the bacon at medium-high heat. Once fried, reduce to medium. Add in the chopped onions and minced garlic and cook for 2-3 mins so they are soft. Slice the sausage and beef into 1" pieces, then add them to the pot. Brown the meat on all sides, then stir in the tomatoes, mustard, hot water, and the salt & pepper .Cover and reduce heat to a simmer; simmer for 45mins. Be sure to stir it often, around every 10 mins or so. If it starts to get to thick or dry, add in an extra 1/4 cup of hot water. Now pour in the beans, cover once more and cook for a final 10mins or until the beans are to your liking.
Sorry there are none of my pics, my cameras on the fritz. Lamesauce, but here is a picture of it [courtesy of http://travelingbastards.blogspot.com]