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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Brazilian Feijoada Recipe courtesy Tyler Florence and JoAnn Cianciulli Show: Food 911 Episode: A Taste of Brazil Overall User Rating:  |
Perfection!!
11/21/2004 at 02:49am
User: CHARLOTTE from Kalaheo, HI User Rating:
I used Tyler's Feijoada recipe in my Brazillian Cooking class, and the students loved it! Their mouths watered as it simmered on the stove and released it's rich aroma into the air, and they ate the whole pot when it was ready! My students couldn't wait to make it again,for their families. Another hit for Tyler!
Favorite Feijoada Recipe
09/25/2005 at 06:39pm
User: Steve from Cortlandt Manor, NY User Rating:
Tyler's version is a family favorite served with saute Kale and rice or garlicky mashed potatoes. We use instead 1 lb beans, omit salt beef and ham hocks, increase to 3 Jalapenos and add 1/2 tsp Cayenne pepper. Salt about 1/2 TBS. Outstanding dish, adults and kids. Orange adds a nice color touch.
Too watery, not enough texture
08/26/2005 at 07:52pm
User: MATT from Chicago, IL User Rating:
Although there's a huge variety of meats in this feijoada, the end result is very watery and strangely flavorless. At a party I made this version side by side with a veggie one, and that one, with its pepper, celery, onions, and spices, tasted much better. I'd recommend adding those to this one and taking out the salt pork -- the result might be much better.
Almost like the original, but better
08/16/2006 at 07:26pm
User: Denize from Tyngsboro, MA User Rating:
When I saw this episode, I was curious to see if Tyler would follow the original recipe all the way to its roots. Actually, he did not follow, but he did an excellent job omiting some ingredients (the original recipe calls for some parts of the pig that are not very glamorous, to say the least). As a brazilian myself, I do apreciate feijoada made this way better.I also have to say the collard greens looked very tasty, nice touch with the chicken broth. Tyler, you did very well in this episode if compared to other cheffs who never quite get the idea when cooking brazilian food (we do not use mangoes in our cooking, just an example)Way to go, would like to see more brazilian cooking here!!!
Deeeeelicious!!!!!
08/14/2005 at 05:31pm
User: SCOTT from Eagle, WI User Rating:
This dish has become a favorite for large parties at our house. We always start with the shot and go on from there. Avacado as an addition is never wrong, and we are putting in duck this week.
Excellent the next day
08/10/2007 at 11:01pm
User: Anonymous User Rating:
This dish was so much better the next day.
Unbelievable!
07/24/2007 at 01:04pm
User: Jim from Brentwood, TN User Rating:
I recently had Feijoada for the first time at Seviche in Louisville. It was incredible, but this recipe was just as good. I actually baked mine for 4 hours at 350 to ensure that the beans didn?t scorch. This rated a very rare "Excellent" in our house. Even my 21-month old liked it. The kale was really good as-well.
Feijoada
04/04/2008 at 08:44pm
User: Chris from Norcross, GA User Rating:
Tyler did a good job on this recipe but as a Brazilian native I can say that we don't use the beef stew on this recipe. Also, we usually like to do in a pressure cooker and then finish in a regular pot. We don't serve the oranges soaked in the black beans, actually we eat the oranges afterwards as a dessert to loose a little bit of the salty taste. The way he cooked the collar greens was just perfect. My mother usually cooked the best feijoada and one thing that she did and I usually do when I cook is preparing during the night, leave it covered on the top of the stove (don't put in the refrigerator and don't worry it won't spoiled it) and the day after start warming up around 11 am and serve around noon. The taste it will be just perfect. For this dish Tyller forgot about the most important side dish called "farofa" and I will be glad to give the recipe if somebody is interested.
Greate Feijoada but the greens are off
01/18/2007 at 03:18pm
User: Bill from Hico, TX User Rating:
I travel to Brazil a lot and your feijoada recipe is very, very good, but I take exception to the collards. They normally use kale (cuve) in Brazil. I use collards as a substitute also because I cannot find good kale where I live, but when I do I make Cuve Mineira instead of the collards.
Excellent
01/14/2007 at 11:17am
User: Anonymous User Rating:
great dish