Comida Mineira

I don't know how she does it, but every once in a while Mariana is able to convince her Dad to cook according to her whim.  This time it was Brazilian comfort food. Comida Mineira (Food from the region of Minas Gerais) is the beating heart of Brazilian cuisine.. Food from this region is considered comfort food for many Brazilians.
Here is a look at what we had this Sunday.

Left to right. Virado, Lombo de porco (top), Farofa (bottom), Linguiça calabresa,Torresmo, Couve (not shown here)

Virado: Prepared with beans that are cooked then recooked or refried with fat, salt, onions and garlic. You then add manioc flour until it absorbs all the juice.
In Brazil many dishes have a traditional day that they are served. This dish is usually served on a Monday. There are many variations to this dish.




 
Lombo de porco: There isn't much science to this dish, but if done right, you will end up with a delicious and tender meat. The dish is.. Pork loin, usually prepared with butter, salt, pepper, lemon or lime juice and potatoes.

Click here for larger image.

(left) Farofa: Is a very popular Brazilian dish. It is used as an accompaniment to meat. It usually enhances the meat flavor as well as adds a toasted smokey taste to the meat.  Farofa is mainly  made with manioc flour, but is typically enhanced with bacon fat, bacon, sausage, corn, boiled eggs and onions.
The origin of the dish is registered as the colonial period about 1500 when the first people from Portugal started to arrive.  The dish has remained a popular dish because of its great flavor. It is a very inexpensive and easy dish to make, as well. 

(center) Linguiça Calabresa: Sausage, but not the breakfast ones we are used to in the states. This sausage to me is much more similar to pepperoni in texture but not taste. Calabresa is really difficult for me to describe the taste, but it tastes delicious. It is typically fried with onions and served as is or on bread.

(right) Torresmo: Fried pork rinds. It isn't typical to only fry the skin like it is in the states. Torresmo usually contains the skin, a layer of fat, some meat and more fat. It is deep fried and served up hot and crispy just like the British Pork Crackling.

Couve: This dish reminds me of the South in the USA and I love it! It is made of thinly sliced leafs of collard greens. The greens are fried in fat with bacon, salt and garlic. This is a very traditional dish and is normally served with any one of the dishes described above. It has a wonderful flavor that just enhances the whole Mineira experience.

Anyone want to come over for dinner next Sunday?