Most preparations in Brazil use pork fat also, usually bacon. It's logical that the Southern US and Northern Brazil preparation is similar because the slaves from which both came were the same people. Many US slaves were transshipped through Northern Brazil bringing their culinary traditions with them, The sourcing is contemptible but the result is delectable.
OK, time for me to contribute something positive. Spanish/Mexican rice First, sauté chopped yellow onion in oil until somewhat soft. Then add rice (short grain) and 'seal' by sautéing for a few minutes. Add a mixture of ground cumin, mashed garlic and salt and stir in. Then add some water and juice from large can of diced tomatoes, reserving some of the juice, stir until absorbed. Add rest of water with the juice from tomatoes (the total amount of water and tomato juice amount is about double the amount of the rice (so 2:1), and cook with lid on until rice is soft. I often add cumin/mashed garlic/tomato juice from can as needed. It's kind of a 'feel' type recipe sorry it's not more clear, but that's part of the fun of it!
Here's another, I think from a Whole Foods recipe. This one doesn't call for any oil, but of course you can use one (I'd use canola- or sesame or peanut, if you want a little more flavor) for the stir-frying. Asparagus Stir-fry Ingredients: > 1 medium onion cut in half and sliced medium thick > 1 TBS vegetable broth > 4 medium cloves garlic, chopped > 2 TBS minced fresh ginger > 3 cups thin asparagus cut in 2 inch lengths > 1 medium red bell pepper, thin julienne in 1 inch lengths > 4 oz extra firm tofu, cut in ½ inch cubes > 1 TBS soy sauce > 2 TBS rice vinegar > 1 tsp toasted sesame seeds > salt and white pepper to taste > Directions: 1 Slice onions and chop garlic and let both sit for at least 5 minutes to bring out their hidden health benefits. 2 Heat 1 TBS broth in a wok or 10-12 inch stainless steel skillet; Stir Fry onion in broth over medium high heat for about 2-3 minutes stirring constantly. 3 Add garlic, ginger, asparagus, peppers and continue to stir fry for another 2-3 minutes, stirring constantly. 4 Add tofu, soy sauce and vinegar, turn heat to low and cover for about 2 minutes, or until vegetables are tender, yet still crisp. 5 Season with salt and pepper and sprinkle with sesame seeds. Serves 4
I have been a long-time fan of Houston's/Hillstone's veggie burgers. This recipe from Food.com comes as close as anything I've seen so far. I personally do not use the BBQ sauce but am still trying to replicate the flavors while using only fresh ingredients. I also use emmenthal or swiss in preference to Monterey Jack. In the meantime this works quite well. Do not leave any of the other ingredients out or use substitutes. IME those are all essential. http://www.food.com/recipe/houstons-restaurant-copycat-veggie-burgers-120426 4 tablespoons hickory barbecue sauce 1 tablespoon molasses 1 (15 ounce) can black beans, drained 2 cups cooked brown rice 1 tablespoon oat bran 2 tablespoons onions, finely chopped 1 tablespoon finely chopped canned beets 1 teaspoon beet juice 1 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon black pepper 1 teaspoon kosher salt 1 tablespoon pickled jalapeno pepper, chopped 1 egg white, add more if needed (to bind) 2 teaspoons olive oil 4 slices monterey jack cheese (optional) Directions: 1 Stir together barbecue sauce and molasses. Set aside. 2 In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties. 3 Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted. 4 Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter. Read more at: http://www.food.com/recipe/houstons-restaurant-copycat-veggie-burgers-120426?oc=linkback
Thanks for posting this. My wife and I passed the restaurant last night. She asked how you were. I did not know the answer.
I were fine, so were Mrs jbc. Our candidate for President and US Senate won, finally, but I cannot say the same for US House candidate. On balance we're happy our votes were counted and finally affirmed without too much court fighting. How are you both?
Ok---here's one I made over the weekend. I call it: clearing out the veg bin with red lentils curry. (For new cooks, T= tablespoon, t=teaspoon. It's a common abbreviation in recipes.) 1.boil 2 cups of red lentils in 5 cups of water for 20 minutes or until they appear to be soft and cooked. heat some olive oil, ghee or butter in a big pot and saute a large diced onion and a couple of minced cloves of garlic until the onion is soft. 2.add 1 T minced ginger, 2 T curry powder, 1t tumeric, 1t cumin, 1 t cayenne (you might like less) and three bay leaves. If you don't like cayenne, add a chopped chili pepper. If you have garam masala, take a look and see what's in it. Use it and leave out the duplicate spices. Stir until the onion browns and the spices smell cooked. 3.Add a 13 oz can of coconut milk. (I used a 6.5 ounce can and added an equal amount of water to make it less fat. You could use "lite" coconut milk, but I like my way better) and a 13 oz can of diced tomatoes (I use no salt fire roasted). 4.Simmer this for 20 minutes. 5. Add the lentils, one head of cauliflower cut up (i use the stems and florets), a cup of cut up or shredded cabbage (or more if you have a small head of cauliflower) and 2 medium diced potatoes (I used yukon gold because that's all I had). Cook until soft. About half an hour, depending on how many veggies you really used. 6. Add chopped cilantro if you like it. Or parsley if you hate cilantro. 7. Salt to taste. 8. Serve with yogurt. Or add a chutney. If you don't have cabbage, use green beans or whatever you have in the veg drawer. I dislike cooked peas, so I don't add them. I have added green beans AND kale or chard to the cabbage and cauliflower and lived to tell the tale.
And a lot of this is "to feel" and taste. If you think it's too soupy at the end, simmer it longer. or add another potato or toss in some rice. Or, next time, use less water at the start. If it's too dry, add some liquid. Even a beer. Drink part if it and toss the rest in the pot.
