Pics from out and about this morning: 56K go make Brazilian Black Bean and Meat Stew

Discussion in 'Photography and Imaging' started by dmp, Mar 25, 2006.

  1. dmp
    Offline

    dmp Senior Member

    Joined:
    May 12, 2004
    Messages:
    13,088
    Thanks Received:
    741
    Trophy Points:
    48
    Location:
    Enterprise, Alabama
    Ratings:
    +741
    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]


    Your humble photographer...

    [​IMG]
     
    • Thank You! Thank You! x 1
  2. Annie
    Offline

    Annie Diamond Member

    Joined:
    Nov 22, 2003
    Messages:
    50,847
    Thanks Received:
    4,644
    Trophy Points:
    1,790
    Ratings:
    +4,770
    Great pics! For a minute there, I thought you were going to combine photos and recipes! :laugh:
     
  3. Said1
    Offline

    Said1 VIP Member

    Joined:
    Jan 26, 2004
    Messages:
    12,087
    Thanks Received:
    937
    Trophy Points:
    83
    Location:
    Somewhere in Ontario
    Ratings:
    +937
    Wow, D.Your photos keeping getting better.

    Mine always have finger or fingernail in every shot.
     
  4. dmp
    Offline

    dmp Senior Member

    Joined:
    May 12, 2004
    Messages:
    13,088
    Thanks Received:
    741
    Trophy Points:
    48
    Location:
    Enterprise, Alabama
    Ratings:
    +741
    Thanks ladies :D

    here's that recipe, btw...



    Home > Recipes
    Brazilian Black Bean and Meat Stew: Feijoada
    Recipe courtesy Anthony Lamas, Jicama Grill, Louisville, KY
    Show: Sara's Secrets
    Episode: Fiesta Latino


    Great dinner ideas:
    Chicken
    Beef
    Shrimp
    Pasta
    Pork

    Recipe Summary
    Difficulty: Expert
    Prep Time: 45 minutes
    Cook Time: 2 hours 30 minutes
    Yield: 8 main-course servings

    Add To Recipe Box Add to My Recipe Box
    Email Email to a Friend
    Print Print: Full Page
    3X5 Card | 4X6 Card

    Ratings and Reviews
    User Rating: No Rating
    Rate Recipe Read Reviews Ratings & Reviews FAQ



    ADVERTISEMENT



    Beans:
    2 pounds dried black beans, picked over
    1/4 cup olive oil
    1 large Spanish onion, chopped
    1/4 cup chopped fresh garlic
    4 bay leaves
    12 cups water
    2 ham hocks

    Adobo:
    1/4 cup ground cumin
    1/4 cup ground coriander
    1/4 cup kosher salt
    2 tablespoons ground cayenne pepper
    1 tablespoon adobo-style seasoning
    Meat:
    2 tablespoons olive oil
    1 pound breakfast sausage links
    1 pound smoked sausage links
    1 pound chorizo sausage
    1 pound beef tenderloin, cut into 1-inch cubes
    1 pound pork tenderloin, cut into 1-inch cubes

    8 cups hot, cooked white rice
    Pico de Gallo, recipe follows
    Sauteed Greens, recipe follows
    Farofa, recipe follows
    Chopped scallion, for garnish
    1 orange, cut into wedges

    Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.

    Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.

    Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.

    Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)

    Make the meat: In a large bowl, toss the sausages with the remaining adobo.

    Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.

    Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.

    When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges.

    Pico de Gallo:
    4 large tomatoes, roughly chopped
    2 serrano chiles, roughly chopped
    1 medium red onion, roughly chopped
    1 bunch fresh cilantro, stemmed and roughly chopped
    2 lemons, juiced
    2 limes, juiced
    Kosher salt and freshly ground black pepper

    In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.

    Yield: about 4 cups

    Sauteed Greens:
    2 pounds kale or mustard greens, stemmed and roughly chopped
    2 tablespoons olive oil
    4 cloves fresh garlic, chopped
    1/4 cup white wine or water
    Kosher salt and freshly ground black pepper

    Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.

    Yield: 8 side-dish servings

    Farofa:
    1 cup chopped bacon
    1/2 cup chopped Spanish onion
    1/2 cup manioc flour, see note
    8 tablespoons unsalted butter
    2 large eggs, beaten
    1/4 cup chopped scallions
    Kosher salt

    Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly.

    Note: Manioc flour, also called cassava or tapioca flour, is available from specialty food stores.

    Yield: about 2 cups

    :D
     
  5. Said1
    Offline

    Said1 VIP Member

    Joined:
    Jan 26, 2004
    Messages:
    12,087
    Thanks Received:
    937
    Trophy Points:
    83
    Location:
    Somewhere in Ontario
    Ratings:
    +937
    TTIUWP. Did I get that right? :D
     
  6. Annie
    Offline

    Annie Diamond Member

    Joined:
    Nov 22, 2003
    Messages:
    50,847
    Thanks Received:
    4,644
    Trophy Points:
    1,790
    Ratings:
    +4,770
    :spank3: Darin! Into the food thread, where the mature people hang out! :laugh:
     
  7. misterblu
    Offline

    misterblu Active Member

    Joined:
    Sep 11, 2004
    Messages:
    611
    Thanks Received:
    64
    Trophy Points:
    28
    Ratings:
    +64
    The clouds look a bit overexposed in this one. You might be able to make them stand out more by creating a layer from one of the RGB channels that contains more detail in that area. Side note:

    [​IMG]

    [​IMG]


    I took these pictures from under the far side of the bridge in your picture. :thup:

    Did you shoot this one full wide (6mm)? Lot's of barrel distortion in this one. The horizon appears straight (building top on right), but look at the angle of the light pole on the left.

    I think I have a picture from that angle, that you took on film, that doesn't have the building behind it. :D

    The best picture in the bunch IMO. Has 'feeling' to it for lack of a better word. You should see a doctor about your skin tone though. You have a strange patch of colored skin on the tip of your finger. :D
     

Share This Page