Brazilian feijoada on days other than Saturday?

[neuf]

Just wondering. I often get cravings for this dish multiple times in a week!

[NovoCuisine]

Gina's in Streetsville has feijoada specials just about all the time, and I believe they are rearranging their menu to nix the pizzas and highlight more of the Portuguese dishes (joy!) - meaning, feijoada daily.

Yes, it's Portuguese style.. can I ask what the difference is? I am assuming the beans, from the recipes I have read. Brazilian is darker, no?

[neuf]

Thanks for the tip..

I haven't had the Portuguese style, but have seen it. It is made with (what appears to be) white kidney beans, as opposed to the black beans in the Brazilian incarnation. It also looks to have more vegetables in it.

[NovoCuisine]

I have never had a Portuguese feijoada with vegetables in it; just pork parts and beans, the good stuff! With a nice thick slice of bread to sop up the saucy deliciousness.

[neuf]

I have only had their picanha and their feijoada, but they have an extensive menu, around $10-15 per dish I believe.

Here is their location and phone number if you need more info. Sorry I couldn't help more!

Brazilian Star Restaurant
1242 Dundas St W
416-588-2967

[neuf]

I usually go to Brazilian Star on Dundas. They make a fantastic picanha too.

[j2brady]

Hello,

I tried to search for this one on the web but apparently they don't have a web site.

Could you give me an idea of their menu and prices.

I would love to ake my boyfriend who lived in Brazil for a few years.

Jenna

[Jacquilynne]

For those of us who only crave it once a week, where do you get it on Saturdays?

I'd be sort of surprised if you find it anywhere not on weekends - in Brazil it's pretty much a weekend only dish, so I'd imagine it's not more common here.

[qman]

I can't speak for authenticity, but Caju (at Queen and Shaw)serves it - not sure if its purely a weekend or permanent item on the menu.

[cookbook]

Chef Mario Cassini of Caju is from Belo Horizonte in Brazil and makes a wonderful feijoada every weekend as a regular item. It takes about 24 hours to make this dish from scratch, which he does- hence the offering only on weekends. His version is rich, delicious and worth the wait. It's also quite authentic- although he doesn't add as many pig parts as some would like (trotters, snout, tail etc...). I thought it was delicious!