Feijoada

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Feijoada, a bean and meat dish, is called the "national dish" of Brazil. Typically served at noon, this hearty meal includes black beans, several types of meat, hot peppers and garlic.

Ingredients

2 tbsp. olive oil
1 lb. Italian sausage
6 smoked pork chops
4 garlic cloves, chopped
1 large onion, diced
1 poblano pepper, stemmed, seeded, and chopped
1⁄2 cup dry sherry
Salt and pepper, to taste
1 1⁄2 cups black beans
1 tsp. cumin seeds, crushed
1 bay leaf
9 cups stock
3 oranges, peeled
4 cups cooked quinoa
4 cups sautéed kale
1 bunch cilantro

Steps

1. Heat oil in large skillet. Brown sausage; remove and slice. In drippings, brown pork chops; remove and reserve.

2. In drippings, sauté garlic, onion, and poblano for 5 min. Add sherry, salt and pepper; simmer until slightly reduced.

3. Stir in beans, cumin, bay leaf, and sausage; add stock and bring to a simmer. Place pork chops on top; cook over low heat 1 1⁄2-2 hr., until beans are tender.

4. Meanwhile, cut 3 oranges into chunks; slice remaining 3 oranges. Remove pork chops from bean mixture; stir in orange chunks to heat through.

5. Per order, spoon beans, quinoa, kale, and a pork chop on plate. Garnish with cilantro sprigs and orange slices.

More From FoodService Director

Ideas and Innovation
smoothie

Nurses often mention that at 2 p.m. they are dragging and just trying to get through their 12-hour shift. This winter I will be implementing a 2 p.m. pick-me-up, which will include a smoothie station where they can create their own smoothie to help get them through their shift. It will be filled with energy-boosting ingredients to personalize their own drink, such as bananas, almonds, spinach and even dark chocolate.

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

FSD Resources