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2008-03-06  ALPHARETTA AND ROSWELL REVUE & NEWS | Centennial celebrates its diversity with international event
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March 12, 2008
Centennial High School students recently celebrated their diversity with food and entertainment. Students and staff from the Roswell school represent more than fifty countries from the sands of the Sahara Desert to the beaches of Rio de Janeiro to the mountains of New Guinea. A favorite dish was feijoada, a pork and sausage recipe from Brazil.
Day before serving:
Preheat oven to 400 degrees. Use aluminum disposable pan supported by flat cookie sheet. Coat roast with olive oil and season with salt and pepper. Roast for 30 minutes and then turn down oven heat to 300 degrees. Continue roasting for approximately 3 to 3 ½ hours. Pork should cut easily, but not fall apart.
Remove roast from oven and let cool. Do not discard accumulated fat, oil and juices. Cover roasting pan with aluminum foil and store in refrigerator overnight.
Following day remove chilled roast from pan and cut up into desired serving size. Discard accumulated fat and oil which has separated and is on pan surface, saving accumulated juices which should now be solidified into jelly like consistency.
Add beans to stock pot along with saved meat juices from roast. Add Italian seasonings, salt and pepper and bay leaves. Sauté garlic in salt and olive oil and add to stockpot.
Brown Italian sausage, slab bacon and chopped onion. Add to stockpot.
Cut smoked sausage into ¼-inch slices and add to stockpot along with cut up pork butt.
Bring almost to boil stirring constantly. Lower heat and simmer for 1 hour.
Adjust seasonings to taste.
Serve with white rice, sliced oranges, and sautéed kale or collard greens - farinha de mandioca (yucca meal- found in Brazilian markets such as Coisas do Brasil on Old Milton/Sate Bridge Road)
Hot sauce, such as Tabasco, served apart for those who like their beans a little spicy.
- www.northfulton.com
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Feijoada
Courtesy of Marcelle Male (Makes 10 to 12 servings)
5-6 pound bone-in pork shoulder (pork butt)
1 pound hot Italian sausage (break up into bite size pieces)
1 pound smoked sausage (fully cooked polish Kielbasa)
1 pound dry cured slab bacon (cut up into ½ inch dice)
7 cans Vigo black beans
1 medium chopped sweet onion
6 cloves chopped garlic
3 bay leaves
2 tablespoons olive oil
2 tablespoon kosher salt
2 tablespoons fresh ground pepper
1 tablespoon dry Italian seasonings | |
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