How to Make Portuguese Feijoada Stew Recipe - Algarve Chefs & Eva Zermeño
Algarve Chefs, Ricardo, and Sara will teach you how to make Feijoada (traditional bean stew with chorizo, bacon, pork belly, linguica, pork ribs, wine, garlic, onions, bay leaves, tomatoes, carrots, and dried chiles).
The pork ribs are cooked in a pressure cooker, and you'll learn excellent tips on how to use this great time-saving tool. You'll also learn a simple method to thicken any bean dish that doesn't require any thickening agents.
Feijoada is typically served with rice or bread and freezes well.
This recipe is quite large, so invite some friends and family over to share this delicious traditional Portuguese stew and create memories you will cherish for a lifetime. They are the best beans I've ever eaten in my life, and I hope you enjoy them too!
Connect with Sara & Ricardo via Instagram @algarvechefs
Reach out with any questions.
Happy cooking!
Molé Mama
Filmed by Molé Mama on location in Faro, Portugal.
Edited by Caron Modern Media.
caronmodernmedia.com
@caronmodmedia
An Italian's Favorite Foods in America | 5 Foods Eva Loves in the USA
The first 1000 people to use this link will get a free trial of Skillshare Premium Membership:
An Italian's Favorite Ingredients in America | 5 Favorite American Foods
I tend to film my Italian wife, Eva, eating a lot of new foods here in America that she isn't terribly enthusiastic about. This has unfortunately led many people to believe that she hates ALL American food—but nothing could be farther from the truth!
In this video, Eva shows us five ingredients that are either uniquely American or that she learned to appreciate in the USA, and demonstrates what she likes to cook with them.
If you enjoy this video, please give it a thumbs-up and subscribe to our channel!
--------
FOLLOW US
Official Website -
Instagram -
Facebook -
Twitter -
SUPPORT US
Merch Store -
Shop Amazon -
--------
SQUASH - ZUCCA IN SAOR RECIPE
Bring 2 tbsp olive oil up to medium heat in a skillet. Add 2 1/2 large red onions, sliced. Sautée until tender, about 7-8 minutes. Add 1/2 cup of white wine, 2 tbsp balsamic vinegar, 1 tsp brown sugar, 1/4 cup raisins, 2 tbsp pine nuts, and salt/pepper to taste. Cover and allow to cook for 20-25 minutes. Check occasionally and add a splash of warm water as needed if the onions dry out and risk burning.
Scoop, peel and slice half of a butternut squash into 1/2-inch strips. Lightly oil a non-stick pan and bring up to high heat. Working in batches if necessary, sear the squash strips until they begin to blacken slightly. Cover pan as they cook and slat/pepper lightly. Flip and repeat to sear the other side.
Arrange squash on a platter and top with onions. Allow to cool, preferably overnight, before serving.
CHICKEN - POLLO ALLA CACCIATORA A MODO MIO RECIPE
Bring 3-4 tbsp olive oil and 1 crushed clove of garlic up to medium/high heat in a sautée pan. Add diced 1/2 onion, diced 1/2 large carrot and diced 1/2 stalk celery. Sautée for 3-4 minutes. Add a sprig of fresh rosemary and a sprinkle of crushed red pepper flakes to taste. Add 4-5 chicken drumsticks and cook, stirring frequently, for about 5 minutes or until the chicken skin is slightly browned.
Add 1/2 cup of white wine. Allow the wine to reduce briefly, until the smell of alcohol has evaporated. Salt/pepper to taste, and add 1 cup halved grape tomatoes, 1/4 cup sliced kalamata olives, and 1 tbsp capers. Mix 1 tbsp tomato paste into 1/2 cup of water and add into the pan. Lower the heat to bring it to a gentle simmer, cover and allow to cook for 30-35 minutes, or until the chicken is very tender. Add a splash of warm water when necessary if the moisture evaporates.
Serve with a sprinkling of chopped, fresh parsley on top.
LOBSTER - ASTICE ALLA CATALANA RECIPE
Steam a large lobster for 15 minutes. While it cooks, slice 1 large red onion and mix with 8-10 oz. (about 1 cup) of halved grape tomatoes. When the lobster has finished cooking and is cool enough to handle, break it down and remove the tail, claw and knuckle meat. Chop and spread over the onions/tomatoes.
Open the lobster’s body cavity and scoop out the “tamale” (green stuff). Mix with 1 tbsp olive oil, 1 tsp soy sauce, the juice of half a lemon, and 1/2 tsp dijon mustard. Drizzle over the salad, along with some extra olive oil. Salt and pepper to taste.
CREAM CHEESE - PASTA CON PHILADELPHIA RECIPE
Bring a large pot of water to boil and salt liberally. Add 5 1/2 oz. (160g) dry pasta—we recommend linguine, spaghetti, rigatoni, fusilli or penne—and cook until al dente. Meanwhile, in a large bowl, mix 8-10 oz. (about 1 cup) of halved grape tomatoes with 1/2 cup cream cheese, 1-2 oz. of the pasta water, a pinch of dried oregano, a generous grating of Parmigiano cheese, and salt/pepper to taste.
When the pasta has finished cooking, strain it and add into the sauce. Stir all together and serve immediately.
#skillshare #america #italian