Category:

pork

First introduced to me by my sister from another mister Luana- this recipe is traditionally made with pork (and lots of it!), but since she’s allergic I’ve adapted a pork free version. Thankfully for us this recipe is very flexible and delicious with any substitute you can think to toss in! Give it a try!

With Pork:

Feijoada with pork

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 2 slices bacon OR 1 Tbsp bacon fat
  • 2 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (pork, chicken, or beef)
  • 1 lb diced (1″ pork (Literally anything you’ll eat: bacon, pork shoulder, roast, loin, chops, ham- seriously. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/4 tsp salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add bacon slices. When crispy remove the bacon from the pan, crumble, and set aside. Leave the bacon fat in the pan and the heat on, add the olive oil.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced pork, and 1/4 tsp salt. Stir and brown the sausage, pork, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, crumbled bacon, and orange juice.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

Did you make this recipe? I’d love to see it!

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Without Pork:

Feijoada (no pork)

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 3 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (chicken or beef)
  • 1 lb diced (1″ beef (Literally anything you’ll eat: steak, roasts, leftover corned beef, stew meat, lengua. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 4 cups chicken broth
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/2 tsp salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add oil of choice.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced beef, and 1/4 tsp salt. Stir and brown the sausage, beef, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, and orange juice, and chicken broth.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water or chicken broth to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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Real gumbo takes a long time and there’s just no way around that. Sure you can find quicker recipes, but you and I both know that those hour or less gumbos (delicious as they may be) aren’t real gumbo. Give this recipe a shot when you’ve got some free time- it’s worth it!

A twist on gumbo

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Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Course: Main Course
Cuisine: Cajun
Servings: 8
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Ingredients:
 
  • 3 qts chicken stock
  • 2 bay leaves
  • 2 Tbsp tamari
  • 2 tsp Szechuan peppercorns or black peppercorns
  • 2 inches fresh ginger (peeled and sliced thin)
  • 1 head garlic (halved)
  • 2 bunches green onion
  • 2 star anise pods
  • 1 cinnamon stick
  • 1/8 th tsp Chinese five spice
  • 1 cup Bob’s Redmill cup for cup or favorite gluten free flour
  • 1/2 cup Avocado oil or vegetable oil
  • 2 Tbsp bacon fat
  • 1 large onion (diced)
  • 1.5 cups celery (diced)
  • 1.5 cups green bell pepper (diced)
  • 2 tsp dried thyme
  • 4 cloves minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Louisiana hot sauce
  • 1 pound andouille sausage (sliced)
  • 2 pounds chicken
  • 1 pound shrimp (tails and shells removed, devained)
  • green onions and hot sauce for serving
Instructions:
  • In a stock pot combine chicken stock, bay leaves, tamari, ginger, whole peppercorns, halved head of garlic, two bunches green onion, two star anise pods, one cinnamon stick, Chinese five spice, and chicken breasts. Bring to boil then reduce heat and simmer for one hour.
  • When chicken breast is cooked through remove from pot, shred, and set aside in a large bowl- you’ll be adding more to this bowl later.
  • Strain broth through a fine mesh strainer and into a bowl to remove all solids. Set the broth aside.
  • Wipe the stock pot dry (Why use a new dish here? I’m not into extra dishes, but you live your best life.)
  • In stock pot over medium high heat, add the sliced andouille and brown. When browned remove from pan and set it in the bowl with your chicken.
  • With the heat still on, add the onion, bell pepper, celery, and dried thyme to the stock pot. When the vegetables have softened and caramelized a bit add in the four cloves of minced garlic and cook until fragrant (about a minute).
  • Remove the vegetable mixture from the pot and add to your chicken bowl.
  • Reduce the heat on your stock pot to low and add 1/2 cup vegetable oil, two Tablespoons bacon fat, and 1 cup of gluten free flour. Whisk together and simmer.
  • The flour and oil mixture you just made is called a roux and they’re a real P.I.T.A. you’ll be here for about 45 minutes stirring. I stir my roux every 5- 10 minutes depending upon how hot my oil is. Your objective here is to get the roux to a dark brown (burnt sienna to be precise) WITHOUT burning it. If it starts to smell burned stop cooking it and move on to the next step. You’ll do better next time champ.
  • If you burn your roux you can start over, but why? Enough hot sauce can cover anything lol.
  • When your roux is finished, keep the heat on low- add all the ingredients in your chicken bowl: vegetables, chicken, and sausage. Stir to coat with your roux.
  • Slowly add all of your homemade stock stirring to create a smooth and thick sauce around your ingredients.
  • Add garlic powder, onion powder, cayenne, and three tablespoons hot sauce. Stir and taste. Add more seasonings to taste if needed. At this point you can add salt and pepper to taste as well.
  • Simmer for 45 minutes over low heat stirring until rich and thick, Be sure to scrape the bottom of the pan well to prevent burning. Add shrimp and cook for 10 minutes longer or until shrimp are cooked through.
  • When shrimp are cooked your gumbo is ready! Serve over white short grained rice, and garnish with green onion and hot sauce. Enjoy!

Did you make this recipe? I’d love to see it!

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Chipotle Bacon Fat Tortillas

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Prep Time: 3 hours 30 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: Tex-Mex
Servings: 30 Tortillas
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Ingredients:
 
  • 3 cups masa harina
  • 2 cups HOT chicken broth
  • 1/2 tsp salt
  • 2 Tablespoons bacon fat
  • 2 Tablespoons diced chipotles en adobo
Instructions:
  • In a a large bowl add the masa harina and salt. Mix them together well.
  • Whisk the bacon fat and chipotles en adobo into the hot chicken broth and add the liquid into your masa harina slowly. Stirring with a wooden spoon at first because it will be hot hot hot!
  • When your mixture is cool enough for your hands to handle, mix and knead until the mixture is smooth and easily shaped. It should not stick to your hands, but shouldn’t crumble. If your mixture is still a bit dry add a Tablespoon of hot water at a time until it’s the correct consistency (See the featured picture).
  • When mixture is correct allow it to sit for 3 hours under a damp kitchen towel. This setting times allows the harina to absorb all the flavors and moisture it needs to prevent your tortillas from falling apart in the press.
  • When your 3 hours is up roll the masa into rounded 2 tablespoon balls and place onto a baking sheet covered with a damp towel.
  • Wrap the plates of your tortilla press with plastic wrap ( I like press and seal for this) and place one of the balls in the center.
  • Heat your cast iron skillet to medium high heat.
  • Press the balls into tortillas the size of your choosing! The thinner they are they faster they cook, but the more they risk falling apart. Mine are usually 5 to 6 inches across.
  • As they come off the press place them into the skillet and cook for 1-3 minutes per side or until they have those extra delicious dark brown spots on them.
  • Place finished tortillas in a kitchen towel to keep them warm and enjoy!

Did you make this recipe? I’d love to see it!

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Proscuitto Pork Loin with Apple and Sage Pesto

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1.5 lbs pork loin
  • 3 oz sliced prosciutto
  • 1 gala apple
  • 2 tsp olive oil
  • 1/2 cup fresh sage leaves
  • 1/2 cup shredded parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 5 cloves garlic
  • 1/4 olive oil
  • 3 Tbsp whole grain mustard
Instructions:
  • In a blender combine all ingredients for pesto: 1/4 cup olive oil, 1/2 cup Parmesan, 1/2 cup fresh sage leaves, 1 tsp salt, 1/2 tsp black pepper, 5 cloves garlic, 3 Tbsp whole grain mustard. Blend.
  • Heat your oven to 400 degrees Fahrenheit.
  • On a solid flat surface lay prosciutto slices flat and slightly overlapping so they will cover the entire length of your pork loin when wrapped.
  • Lay the pork loin over and in the middle of the prosciutto, and coat the loin all over with your sage pesto.
  • Peel your apple, and discard the peels. Or compost them or whatever; I’m not in charge of your life!
  • When you’re done living your best eco friendly life- peel the flesh of the apple and lay thin slices of top of the pesto rubbed pork. I like to lay two layers of apple on the top.
  • Slide your hands under both sides of the overlapping prosciutto slices. The prosciutto has a little bit of stretch so be gentle, but don’t fear it.
  • Wrap your prosciutto around the pork loin so they form a seam where the ends meet. This is where you will sear your loin first.
  • Heat a pan or flat skillet to medium high heat.
  • When your pan or skillet is hot add your olive oil and sear the loin seam side down. Brown on all four sides. About 1 to 2 minutes per side.
  • When done searing place your loin in a roasting pan or baking tray and roast for 30 minutes or until pork reaches 160 degrees Fahrenheit this is the temperature I prefer my pork cooked to, but you can safely eat pork at 145 if you like a little pink to it. Allow pork to rest for 5 minutes and slice into medallions. Enjoy!

Did you make this recipe? I’d love to see it!

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