The 29th annual 2008 Ethnic Enrichment festival tool place 8/15-17 at Swope Park in Kansas City, MO under beautiful non-humid and low 80 degree weather. Thousands visited and attended the dancing and other events. There were 41 booths with all sorts of foods to eat and other items to buy. We helped with the Israeli booth. I helped dish out the freshly squeezed lemonade, hummus, falafel, pita and more. It was lots of fun and there was supposedly 10,000 people Saturday (and that did not include the children and the many volunteers. What was great is that I and many others got to sample foods not normally eaten.
The Hawaiian shaved ice with pineapple, guava and orange was cool and refreshing a brain freeze moment. The Brazil churrasquinho (Brazil BBQ) on a stick was meaty but there was no chimichurri condiment to go with it. Loas did not have the BBQ chicken wings that I wanted.
Serbia had an interesting dish called Pljeskavica ( pork and beef).I passed it on it because of the pork (one below I found has beef and lamb) in it as well in the Brazil Feijoada (Pork & Black bean stew - I want to try to make a beef one- see recipe below). I thought about trying the Turkish coffee but a little cup was $4 so I passed. The Pancit Noodles from Phillipines were very good and had chunks of chicken, I have 7 pancit recipes in my Phillipine cookbook so i will try some you bet.
The Swedish booth had the Swedish Meatballs with the sweet, sour, savory Lingonberry sauce. These berries and the jam I was told could be found in local groceries so I have to have a look to find it.
Very similar to the taste of cranberry but not as tart with the meatballs they were delicious.
Meat and Black Bean Stew Recipe - Feijoada Recipe
From Soul and Spice by Heidi Haughy Cusick (Chronicle Books), for About.com
This hearty Feijoada stew is the national dish of Brazil. Black beans, pork, bacon, sausage, ham, and beef. Plan ahead to soak the beans overnight. This recipe takes some time to cook, but the result is well worth it.
Prep Time: 30 minutes
Cook Time: 3 hours,
* 2 cups (1 pound) black beans, rinsed and picked over
* 3/4 pound pork butt or shoulder, trimmed of fat
* 6 ounces slab bacon
* 1/2 pound smoked pork sausages
* 1/2 pound hot Portuguese sausage such as linguica
* 1 or 2 pounds ham hock or shank, cut into 1-inch rounds
* 1 large yellow onion, chopped
* 2 to 4 ounces dried beef carne seca, minced (optional; see Note)
* For the Seasonings:
* 3 garlic cloves, minced and sauteed in 1 tablespoon vegetable oil
* 6 green onions, including tops, chopped
* 1 yellow onion, chopped
* Large handful of chopped fresh parsley (about 1/2 cup)
* 2 bay leaves, crumbled
* 1-1/2 tablespoons dried oregano, crushed
* Salt and ground black pepper
* Chopped fresh cilantro or parsley
Soak the black beans overnight in water to cover by several inches. Drain.
Place the drained black beans in a saucepan and add water to cover by 3 inches. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are tender, 2 to 2-1/2 hours. Add additional water as needed to keep the beans covered.
While the black beans are cooking, prepare the meats. Preheat an oven to 375 degrees F. Dice the pork butt or shoulder and the bacon into 1/2-inch cubes. Place the pork, whole sausages, and bacon in a large baking pan. Roast until well done. The sausages will be ready after 35 to 40 minutes and the other meats after 45 to 60 minutes.
Cook the ham hock at the same time as the meats are roasting. In a saucepan, combine the ham hock rounds and onion with water to cover. Bring to a boil, reduce the heat to a simmer, and cook until tender, about 1 hour. Remove the ham hock rounds from the water and remove the meat from the bones, if desired; set aside. Or leave the rounds intact for serving alongside the black beans. Strain the cooking liquid into a bowl. Add the strained onions from the liquid to the beans. Add the cooking liquid to the beans if needed to keep them immersed.
Once the black beans are almost cooked, check to make sure there is plenty of cooking liquid in the pot. It should be rather soupy at this point. Stir in the beef carne seca. Cut the sausages into rounds and add them and all the other cooked meats to the pot. Then add all of the seasonings to the pot, including salt and pepper to taste. Simmer for another 30 minutes, or until the beans are very tender.
Taste and adjust the seasonings. Sprinkle with chopped cilantro or parsley just before serving.
NOTE: Using dried beef adds complexity to the richness of this dish, but its inclusion is optional. If dried beef isn't available at your butcher, Armour makes a ground compressed dried beef sold in 2-1/2-ounce jars. Soak it in warm water to cover for 15 minutes to rinse off some of the salt.
Yield: 8 servings
Per serving: Calories: 665, Fat: 34g, Carbohydrates: 45g, Cholesterol: 107mg, Sodium: 801mg, Protein: 45g, Fiber: 12g, % Cal. from Fat: 46%, % Cal. from Carbs: 27%
Source: Soul and Spice by Heidi Haughy Cusick (Chronicle Books)
Reprinted with permission.
Burger Balkaneros (pljeskavica)
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100% would make this recipe for Burger Balkaneros (pljeskavica) again.
Burger Serbian Way
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Burger Balkaneros (pljeskavica) Ingredients
2 pound Beef ground 1 tablespoon Kosher Salt
1 pound Lamb or Pork ground 1 tablespoon Black pepper ground
1 tablespoon Olive oil pure 1 tablespoon Paprika sweet ,hot or smoked
1 tablespoon Hot pepper sauce optional 1 each Onion chopped
1 each Garlic choped or 1 tbsp powder
Instructions for Burger Balkaneros (pljeskavica)
Add all items to ground meat but skip onion.
Mix good and leave in refrigerator 6 to 12 hours.
Before make pattys add nicely chopped onion and mix good.
Make patty 5 " x 1/2 " and cook on grill 2 minutes per side.
Don't forget BEER.