Tag: main course
Trinchado
Trinchado
Trinchado was introduced through South Africa by the Portuguese; migrating to countries such as Mozambique and Angola. Trinchado literally means cut up in Portuguese, hence the slices of beef that get seared then stewed in a spicy peri peri/tomato-based sauce. Originally, trinchado was served as bar food. Whatever leftover meat was thrown into the fiery sauce and simmered until tender. The heat of the sauce plus the heaviness of the meat were considered the food to eat to sober up. Now, trinchado is served as a main course(either beef, chicken, or fish), always with a crusty Portuguese roll to sop up the sauce and a side of fries.There are two methods in making trinchado. The first is what is featured in my recipe; considered the “fast way.” Quickly searing slices of beef from either sirloin or strip loin, then finishing them off the last 5 minutes in the sauce takes about 40 minutes. The “long way” would beef to use a stewing cut of beef such as chuck and simmering it in the sauce for hours on end until it falls apart. Both are really good. Just depends on how much time you want to put into this.
Ingredients
- 1 1/2 lbs top sirloin or strip loin steak cut into 1/4” thick slices
- 1/4 cup Worcestershire sauce
- 3 tbsp cornstarch
- 1 large onion diced
- 4 roma tomatoes diced
- 6 garlic cloves
- 2 tbsp balsamic vinegar
- 1/3 cup peri peri sauce
- 2 cups beef stock
- 1 cup red wine
- 1 tsp sugar
- salt and pepper to taste
- olive oil for frying
Garnish
- cilantro chopped
Instructions
- Marinate the beef in the Worcestershire sauce and cornstarch for 30 minutes.
- Heat up 2 tbsp of olive oil in a large sauté pan over high heat. Add the beef in a single layer in the pan.
- Sear for a minute a side. You will have to cook the beef in 2 batches in order to not overcrowd the pan. Remove the beef from the pan anc set aside.
- Heat up 2 more tbsp of olive oil over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic and tomatoes. Sauté for another 5 minutes with a cover on the pan.
- Take off the cover. Pour in the beef stock, red wine, balsamic vinegar, peri peri sauce, and sugar. Bring to a boil. Reduce the heat to medium low and simmer for 20 minutes.
- Add the beef back into the pan. Simmer for 5 more minutes.
Turkey Breakfast Sausage
Turkey Breakfast Sausage
If any of my former employees knew that I made a recipe for turkey breakfast sausage, I would never hear the end of it. Why? Because I used to be the biggest hater on the planet of anything using ground poultry. Major shit talking. I hated the texture. I hated grinding it. I hated people using it as a substitute for pork and beef. But, like everything in life, things change. While pork is always king in my book, this turkey breakfast sausage is pretty damn good all considering. It is the same seasoning I use for a pork breakfast sausage. There a couple key components to making turkey sausage right. The first is to always use ground turkey thigh. If you use turkey breast, your sausage will be dry and shitty. You are already using poultry instead of meat. It’s lean enough. Keep your miserable ground turkey breast out of sausage. The other factor is making good turkey sausage is to use freshly ground turkey thigh and not pre-packed turkey in a tube. The stuff in the tubes is full of sodium and other preservatives. If you buy your ground turkey freshly ground, the quality of your sausage will be drastically better.
Ingredients
- 1 lb ground turkey thigh
- 1 tbsp honey
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground sage
- 1 tsp thyme
- 1/4 tsp cayenne pepper
- 1 tbsp vegetable oil for sautéing
Instructions
- Mix all of the ingredients together.
- Form into small patties. Place in the refrigerator for 30 minutes before cooking.
- Heat up the vegetable oil on a griddle over medium high heat. Add the patties to the griddle.
- Cook for 4-5 minutes a side.
Coconut Kale Curry with Cornmeal Porridge (Mbowa and Xima)
Coconut Kale Curry with Cornmeal Porridge (Mbowa and Xima)
Mbowa and xima are two commonly eaten dishes in Mozambique. Mbowa is kale simmered in coconut milk with chickpeas. If you prefer a different green other than kale, spinach and collards are a suitable replacement. Xima is a simple cornmeal porridge; a typical side dish similar to polenta and grits. There is so much flavor going on that this vegan meal would please the mightiest of carnivores.
Ingredients
Coconut Kale Curry (Mbowa)
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 medium onion diced
- 2 garlic cloves minced
- 1 tsp ginger minced
- 1 roma tomato finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/8 tsp ground turmeric
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 bunch dino kale washed and chopped
- 1 can chickpeas drained
- salt to taste
Cornmeal Porridge (Xima)
- 5 cups water
- 2 tsp salt
- 1 cup cornmeal
Instructions
- Heat the coconut oil in a large sauté pan over medium low heat. Add in the cumin seeds and let sizzle for 2 minutes.
- Turn the heat up to medium high and sauté the onions for 5 minutes.
- Add in the ginger and garlic. Sauté for a minute.
- Add in the tomato and the rest of the seasonings. Sauté for 5 minutes.
- Pour in the coconut milk and water. Bring to a boil.
- Add in the kale and chickpeas. Season with salt.
- Cover. Reduce the heat to low and simmer for 15 minutes.
- Uncover. Turn the heat up to medium high and simmer until the majority of the liquid has evaporated; about 10 more minutes.
Cornmeal Porridge
- Bring the water and salt to a boil in a pot.
- Pour in the cornmeal. Reduce the heat to low and consistently whisk for 12-15 minutes until the cornmeal has thickened.
