we have simplified the recipes to ensure avalability of ingedients.

suban-ick

an ancient mayan dish traditionally cooked in an underground oven called a pib. however, this version can be made just about anywhere.

the sauce

3/4 cup water
10 plum tomatoes, halved
1 medium onion
1 large potato, peeled and quartered
1 large chayote squash, peeled and quartered
4 medium tomatillos, husked and chopped
6 red bell peppers, stemmed and seeded
2 cayenne chiles, seeds and stems removed
1 pasilla chile, seeds and stem removed
1 chile mulatto, seeds and stem removed
1 guajillo chile, seeds and stem removed
3 fresh chiles (add more for extra heat)
3 bay leaves
2 sprigs fresh thyme
1/3 teaspoon powdered annatto seeds
salt and pepper to taste

the meat

1/4 cup vegetable oil
2 1/2 pounds chicken pieces
1 pound country-style pork ribs
1 pound stew beef, cubed
1 package frozen banana leaves, thawed


to make the sauce, combine all of the ingredients except the annatto. bring the mixture to a boil, then reduce the heat and simmer until the potatoes are cooked, about 30 minutes. remove the pot from the heat and allow it to cool. In a separate bowl, add just enough water to make a thick paste of the annatto powder, then add that to the rest of the mix. working in batches, blend in a food processor and reserve.

to make the meat, pour the oil into a large, heavy-bottomed skillet over medium-high heat and, working in batches, sear the chicken, pork, and beef until browned.

preheat the oven to 350°.

wash and dry the banana leaves, then cut them in half lengthwise. in a very large clay pot or dutch oven, arrange the leaves in the bottom of the pot, radiating in a fan pattern. arrange the browned meats on the bed of leaves, then pour the blended sauce over the meat. fold the banana leaves, one at a time, over the top of the meat. anchor the leaves with a small plate, then cover the pot and bake for 1 hour.

 

feijoada
 

a simplified version of the feast we cooked in carmo de minas brazil. feijoada is made with what is at hand - you can add and subtract meats and sausages depending upon availibility. it is the national dish of brazil.

 

2 pounds dried black beans, picked over and rinsed
2 tablespoons olive oil
1 (1-pound) boneless pork loin, cut into 2-inch slices
1 pound stew beef, cut into 2-inch pieces
1 pound beef short ribs, cut into 2-inch pieces
1 pound carne seca (latin cured beef)
1 pound linguica sausage cut into 2-inch pieces
1 pound slab bacon, cut into 4 pieces
3 (1/2-inch-thick) pork chops
2 medium onions, finely chopped (about 3 1/2 cups)
4 garlic cloves, finely chopped
3 tablespoons salt
1 tablespoon freshly ground black pepper
2 1/2 quarts stock or water

in large bowl, combine beans and enough cold water to cover by 2 inches. let soak in refrigerator overnight. drain and set aside.

In large heavy pot over moderately high heat, heat oil until hot but not smoking. working in batches, brown pork loin, stew beef, beef short ribs, carne seca, sausage, bacon, and pork chops, turning occasionally, about 8 minutes per batch. transfer browned meat to cutting board.

lower heat to moderately low, add onions and garlic to fat in pot, and sauté until onions are soft and translucent, about 8-10 minutes. add beans, meat, salt, pepper, and chicken broth. raise heat to high, bring to boil, then lower heat and simmer, covered, until meat is falling off bones, 3 hours. serve with white rice, sauteed collard greens, orange segments, and toasted manioc flour (farofa).

 

 *our simplified suban-ick recipe was well-informed by a great website called "fiery foods"

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