Brazilian Jiu Jitsu Demonstration and Brazilian Cooking

Brazilian Jiu Jitsu instructor, Adam Smith talks about anti bullying on this episode of GoGreenfields. River and Terran demonstrate some Jiu Jitsu moves, and then walk you through the preparation of two delicious Brazilian dishes, Fejota and Torte de Holendesa.

Recipe for Fejota

Ingredients

• 1 pound of dry black beans
• 4 tablespoons of olive oil
• 1 pound of pork shoulder, cut into chunks
• 2 large onions, sliced
• 1 head of garlic, peeled and chopped
• ½ pound of chorizo
• 1 pound of kielbasa
• Smoked ham hock
• Water
• 1 can of crushed tomatoes
• Salt
• 3-4 bay leaves

Directions

1. Soak the beans by pouring boiling hot water over the beans and letting them sit while you make the rest of the stew.
2. Brown the pork shoulder and then remove it from the pot.
3. Brown onions in the same pot, and add the garlic. Sprinkle salt over onions, and saute for a little bit longer.
4. Add all of the other meat along with the bay leaves and water.
5. Cook gently for one hour.
6. Add beans and simmer for an hour and a half.
7. Then add the tomatoes and simmer for 2 – 3 hours.

Recipe for Torte de Holendesa

Ingredients for the crust

• 30 graham-cracker squares
• 1 ½ stick of softened butter
• 12 chocolate-covered digestive cookies

Ingredients or the filling

•  3 egg  yolks
• 14 oz of  condensed  sweetened milk
• 1 cup whole milk
• ¼ oz of unflavored gelatin
• ½ of a cup of cold water|
• 1 ½ cups of heavy cream

Ingredients for the chocolate ganache

• 12 oz of semi-sweet chocolate chips
• 1 cup of heavy cream

Directions

1. To make the crust pulse the graham crackers until finely crumbled.
2. Transfer the finely crumbled graham crackers into a large bowl and add the softened butter.
3. Using your hand mix the graham crackers and softened butter until it resembles the feeling of wet sand.
4. Put the mixture into a 9’’ springform pan with a removable bottom that has been greased with nonstick spray.
5. Line the cookies around the edge of the pan gently pressing them against the graham cracker crust.
6. Cover and refrigerate for at least an hour.
7. To make the cream filling add the egg yolks, the sweet condensed milk, and the milk in a saucepan and boil on medium-low heat. 
8. Cook for ten minutes stirring continuously until you get a thick cream.
9. Put water or milk in a bowl and sprinkle the gelatin over it and wait for five to six minutes.
10. Add the ballooned to the cream mixture and stir until combined remove from heat and let it cool.
11. In the meantime whip the heavy cream until peaks form. 
12. When the cream mixture cools fold the whipped cream in with a spatula pour the mixture into the springform pan smoothing the surface with the spatula.
13. Cover with plastic and bring it to the fridge for at least three hours or overnight.
14. To make the chocolate ganache in a saucepan heat the heavy over medium heat until it begins to boil combine the heavy hot cream and chocolate chips in a bowl and stir until the chocolate has melted cover with plastic wrap and place in the fridge for it to set.
15. Then enjoy!