BRAZIL ! July 11 2015, 0 Comments

 Today's recipe comes via Saveur Magazine. There are several magazines that I keep so I can continue to revisit the stories, recipes and beautiful photographs. Saveur is one of those magazines and we will be carrying it in the store come autumn.



(serves 8 – 10)

 2 tbsp. olive oil

8 oz. bacon, finely chopped

5 oz. chorizo, finely chopped

1 large yellow onion, minced

6 cloves of garlic, minced

2 tsp. annatto seed*, ground

salt & pepper to taste

1 lb, dried black-eyed peas

5 cups jasmine, rice.

Heat oil in an 8qt saucepan over medium-high heat. Add bacon and chorizo and cook for about 12 minutes. Add onion and cook until soft for about 6 minutes. Add garlic and cook until golden for about 9 minutes.Add ground annatto, salt and pepper and cook fro about 1 minute. Add peas and 5.5 cups of water and bring to a boil. Reduce heat to medium and cook partially covered until peas are tender for about 30 minutes. Add rice reduce heat to low and cook covered until rice is tender for about 15 minutes.

*Annatto Seed

Known as achiote in Spanish, ANNATTO seeds are native to America & the Caribbean but can be found in Vietnamese & Filipino cuisines as well. Annatto is often used as a colourant, as it will turn food red. You can grind the seeds into a powder or steep the seeds in hot water or fry them in oil to extract the coulour. Annatto has an earthy, slightly nutty flavour and is one of the key ingredients in achiote paste. The plant is sometimes called the 'lipstick tree' as it is used as body and lip paint. It is often used as a food colorant, especially for cheeses like: Cheddar, Gloucester and Red Leicester.