food Thegreenchilemonster Cooks For Three

ShowMeDaSauce said:
I picked up a pack my favorite black forest smoked sausage and a box of pork riblets just for feijoada. :D I completely forgot to look for some shanks. I like the addition of the pork skin (collagen) you get with shanks or belly.
Yep, I agree 100% The collagen from the pork really brings the whole dish together...as well as the crunchiness from the farofa.
 
Boneless chicken thighs marinated in scotch bonnets, lemon grass, lime juice, orange juice, garlic, and 5 spice.

I grilled the chicken with Kingsford and apple wood for smoke. Accompanied with fried okra, white rice, and toasted farofa(cassava flour).
 

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Grilled ribeye, grilled bratwurst, oven roasted turkey wing coated in Franks/butter, farofa, wilted spinach, and white rice.
 

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Grilled lamb rib chops marinated with garlic, cumin, olive oil, scotch bonnet, lime juice, cinnamon, and S&P. Spaghetti tossed in rocoto marinara, and fresh picked garden squash sauteed with sesame oil/merkén/S&P.
 

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Baked ziti tonight

Rocoto spiked veal ragu tossed with ziti, layered with minced parsley & whipped ricotta/parmesan/pecorino romano/mozzarella, and smothered with mozzarella. Baked covered at 350, then uncovered to bubble up that mozz! Served with freshly picked garden eggplant and garden squash, tossed in soy sauce and merkén, and sauteed with minced garlic.
 

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Spit roasted picanha, chorizo, farofa toasted with Kerrygold, and garden salad tossed with a black vinegar/sesame oil/aji charapita.

Perfect medium rare
 

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Rajun Gardener said:
OH Man, that looks awesome!!
 
I've been on the lookout for that cut, I might need to hit the butcher shop. 
PSA for everyone wondering about a picanha, check out this video.
 
 
 
IDK how many South Americans you have in your area, but find the butcher that caters to them. They will have picanha for sure. I have 5 burchers from within a 3 mile radius of my house. None of them stock picanha. The reason is that the area where I live is predominantly Central American (Salvadorean, Honduran, etc.), and Asian(Indian, Vietnamese, Korean, etc.). There are only 2 butchers that I know of in my area of NOVA that readily stock picanha, and both carry almost exclusively South American cuts.
 
Charcoal and apple wood spit roasted leg of lamb, garden squash in a garlic sauce, and white rice. I topped the sliced lamb with horseradish and garlic lamb au jus.
 

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