Tia Maria – Page 10 – Tia Maria's Blog

Appetizers / Main Dish / Photo Gallery / Sauces and Jams / Side Dish

April 30, 2019

Portuguese Shrimp Mozambique | Camarão a Moçambique

Shrimp Mozambique

This shrimp dish is a party in a pan!

All you need is some good Vinho Verde, fresh crusty bread for dipping into to sauce, and friends to share it with!

Although the reicpe is called a Mozambique, it’s a favorite Portuguese dish served in many Portuguese restaurants. It’s given the name because of the spiciness from the piri piri hot sauce which contains the red hot peppers originating in Africa. Piri Piri means “pepper” in Swahili.

“Piri piri is a cultivar of Capsicum frutescens, a chili pepper that grows both wild and as a crop. It is a small member of the genus Capsicum. The cultivar was developed from the malagueta pepper in southeastern Africa and was spread by the Portuguese to their Indian territories of Gujarat and Goa.” Wikipedia

My favorite wine to serve with this dish is the classic Vinho Verde, but you can substitute with a good dry wine!

Let’s eat! Take one shrimp by tail, and suck the sauce from it. Then peel and eat. Dip crusty bread into the sauce and enjoy it’s savory flavor.

Note: I recommend leaving the shells on because it creates a more intense flavor. The recipe can be made with shell off shrimp and then served with rice or pasta for a main dish.

Ingredients:

2 pounds of medium size shrimp (with shells on)

1 small onion ( finely minced)

4 cloves of garlic (minced finely )

1/2 teaspoon of salt

2 tablespoons of butter

2 tablespoons of olive oil

1/2 to 1 tablespoon paprika

1 cup of white wine or Vinho Verde

1 chicken bouillon cube

1/2 to 1 tablespoon of Piri Piri or your favorite hot sauce if you don’t have it available

1 tablespoon parsley (finely minced for garnish)

Preparation

In a medium skillet, add the olive oil, heat to medium and add the onion. Cook onion for about 2 minutes until it becomes translucent.
Add the garlic and cook for about 30 seconds. Add the shrimp and let cook for 1 minute. Add the butter, bouillon and paprika. Stir well and cook for 1 minute.

Add the wine, stir and let come to a boil on medium heat. Add salt. Simmer for a few minutes longer until the shrimp turns pink. Add the piri piri hot sauce.

Cook for a few minutes for the wine to evaporate. Add more piri piri if desired. Garnish with parsley. Serve with crusty bread.

chicken / Recipes / rice

April 24, 2019

Portuguese Dirty Rice – Arroz de Figado

Arroz de Mohelas Dirty Rice

Arroz de Figado – Portuguese Style Dirty Rice

This old classic recipe is on the comeback at upscale restaurants but I’ve been enjoying this dish since my mother taught me the recipe when I was a young girl. Who knew that a peasants dish would end up on the menu these trendy upscale high priced restaurants! It’s simple to prepare, full of flavor and very impressive to serve as a side dish. The “dirty” name comes from the dark sauce from the chicken livers which when cooked, create a brownish appearance to the rice resembling dirt. Enjoy!

Ingredients:

1 pound chicken livers (washed and chopped into 1 inch pieces)

2 cups rice

1/2 small onion (minced)

2 cloves garlic (minced)

4 tablespoons olive oil

4 cups water

1 chicken boullion cube

2 tablespoons white wine

1/2 teaspoon paprika

2 teaspoons salt

Parsley for garnish

Preparation:

Saute half of the onion in 2 tablespoons olive oil and cook until translucent. Bring water to boil and set aside. Add the rice to onion stir to coat the oil and cook for about 30 seconds. Add paprika, stir, and add the water and 1 teaspoon salt. Let come to a boil, cover and let cook for 15 minutes. Set aside until you prepare the liver.

Meanwhile add 2 tablespoons olive to a skillet. Add the remaining onion and the garlic and cook for about 1 minute on low heat until cooked. Add the chicken livers and let brown on all sides. Add the wine and chicken bouillon cube. Stir and cook for a few minutes until liver is fully cooked. Add liver to cooked rice. Mix well, simmer and let simmer for a few minutes to incorporate flavors. Serve with parsley as a garnish if desired.

Events

April 24, 2019

Tia Maria’s Blog – Live Portuguese Cooking Demo

Viva Portugal

Photo Gallery / Recipes / shrimp

April 2, 2019

Shrimp and Pork Picadinho

The combination of pork and shrimp in a savory yet slightly spicy sauce can be served as an appetizer with crusty Portuguese rolls, or as a main dish with rice or potatoes. It’s a variation on the classic Carne de Porco à Alentejana with a milder flavor. This is one of those dishes can be adapted to your taste so go ahead and experiment. Those of you that love both pork and shrimp will fall in love with this dish. Enjoy!

Ingredients:

2 pounds pork loin (more or less) (cut into 1-2 inch cubes)

1 pound or more peeled medium shrimp

1 small onion chopped

4 cloves chopped garlic

1 tablespoon salt

1/4 cup olive oil

1/2 cup white wine or Vinho Verde

1 tablespoon smoked paprika

2 teaspoons Piri Piri or Tabasco hot sauce

1 cup chicken broth or (1 cup water and 1 cube bouillon )

1 teaspoon corn starch

chopped parsley

1 large lemon

Preparation:

In a large bowl, season pork with; salt, garlic, paprika, piri piri and wine. Mix well and let marinate for at least 30 minutes or leave overnight.

Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.

Cook for about 2 minutes then add pork. Let meat brown on all sides and cook for about 5 – 8 minutes. Add the chicken broth and shrimp and cook for another 5 – 8 minutes until meat is cooked. Mix corn starch with a little water and add to the pork. Mix well and let cook until sauce is thickened. Taste and add more hot sauce to your desired spiciness. Cut lemon in half and squeeze juice of one half over pork. Slice the other half as garnish. Top with parsley and serve. *Note that the pork cooks quickly but depending on your heat setting it may need longer to cook.

*You can make this dish ahead of time and serve later. Let cool and store in refrigerator.

Appetizers / Chouico / Main Dish / Recipes / sausages / Side Dish

March 21, 2019

Peas with Chouriço Sausage and Pouched Eggs

peas with eggs 2

Eggs and peas is humble yet very popular dish. I had a lot of cherry tomatoes in my fridge last week, and as a die hard waste not, want not fanatic I had to use them last week. The dish came out amazing! I added chouriço sausage since my husband is a true chouriço fanatic who literally eat it every day!

This dish so simple but the intense flavor will surprise you. Of course you have to serve it with some crusty bread to soak up all the sauce.

Peas with eggs

Ingredients:

1 pound package frozen petite peas

1 medium chouriço sausage (1 pound approximate)

1 can (28 oz approximate) chopped tomatoes (or 2 pounds fresh chopped tomatoes) (I used 2 pounds cherry tomatoes in photo)

6 eggs

1 small onion (finely minced)

2 cloves garlic (finely minced)

1/2 teaspoon paprika

1 small bay leaf

1 tablespoon olive oil

1/4 cup red wine

1/4 cup water

1 chicken bouillon cube

parsley for garnish

crushed black pepper for garnish

Preparation:

Saute the onions, garlic, and chouriço in olive oil in a deep dish skillet for a few minutes. Add the remaining ingredients, cover and cook for 10 minutes on moderate heat. Stir once in a while. Crack eggs in a bowl and add evenly over the peas and chouriço. Cover and cook until the eggs are cooked but still runny in the yolk. Garnish with parsley and black pepper. Serve with crusty bread.

chicken / Chouico / Photo Gallery / Recipes / rice / sausages

March 21, 2019

Chicken and Chouriço Sausage Paella

chicken paella

This easy recipe takes only 45 minutes to prepare. you probably have the ingredients in your pantry right now, so go ahead and try it. I used a combination of Portuguese Chouriço Sausage and Italian sausage in this photo, but you can use any or both sausages if you prefer.

Ingredients:

8 boneless and skinless chicken thighs

1/2 to 1 pound Chouriço (slicked) or cooked Italian sausage (sliced) or mix both

2 cups uncooked long grain rice

4 cups chicken broth – or 4 cups water and 2 Knor chicken bouillon cubes

1 small onion (finely chopped)

2 cloves garlic (finely chopped)

1/2 red bell pepper (chopped)

8 oz frozen petite peas

3 tablespoons olive oil

1/4 cup white wine

1 bay leaf

1 tablespoon salt

1 teaspoon paprika

1/2 teaspoon black pepper

Parsley for garnish

Preparation:

Season the chicken with salt, pepper and paprika and let marinade for 1 hour or longer. *You can don’t have to marinade it if you don’t have the time.

In a large skillet, saute the onion, bell pepper and garlic in the olive oil for a few minutes. Add the bay leaf, and seasoned chicken and brown on both sides. Add the sausages and stir together with the chicken. Cook for a few minutes.

Add 1 cup of broth, sausages and the wine, cover and let cook for about 15 minutes stirring once in a while. Add the remaining broth, let come to a boil and add the rice. Let come to a boil and cover. Lower heat to medium and let cook for about 15 minutes stirring once in a while. Add the peas, stir and let cook for 5 minutes. Remove from heat, stir, taste for seasonings. Let sit until ready to serve. *If you like a more well done rice, let cook longer.

Desserts / Photo Gallery

March 4, 2019

Oatmeal Granola Cookies

oatmeal cookies 1

These cookies are a perfect snack because they’re packed with healthy granola, nuts and berries. I love the crispy edges and soft chewy interior. It’s a healthy cookie you can give your family since they’re packed with protein. Make a double batch because they won’t last I promise. Enjoy!

oatmeal cookies

Ingredients:

1 (10 oz package approximate) of cranberry nut granola

2 cups flour

2 sticks butter (softened)

2 eggs

1 cup regular sugar

1 cup brown sugar

1 teaspoon baking soda

1 and 1/2 teaspoon cinnamon

Preparation:

Preheat oven to 375 degrees F.. Lightly grease 2 large cookie trays.

Mix flour, cinnamon and baking soda in a bowl.

In a large mixing bowl, mix sugars and butter until smooth. Add 1 egg at a time and mix. Add flour cinnamon and baking soda.

Add granola and mix thoroughly.

*Cool for 1 hour in refrigerator before cooking.

Scoop out batter with an ice cream scooper or a large spoon and shape into balls. Place evenly onto the sheet pan leaving at least 2 inches between each. Flatten slightly with a fork or palm of hand.

Cook for 10 minutes. Adjust heat accordingly to your own oven. They should be golden underneath. They will be very soft, so don’t remove from pan for a few minutes. Use a thin spatula to gently remove the cookies. Let them cool. They will be become crispy and chewy.

Here’s the granola I used, but you can use any flavor or brand you prefer.

oatmeal cookies 3 (2)

fish / Main Dish / Photo Gallery / Recipes / rice

February 13, 2019

Pescada Frita – Portuguese Fried Fish

Pescada Frita is fried “whiting or hake”

I make this fish on Friday’s during lent. It’s a tradition that I carry on from my mother. Every time I make this recipe, it brings me back sweet memories of her cooking it during lent, and inviting my brother’s and sisters over to eat lunch with her. This popular recipe is relatively easy to prepare. You’ll enjoy the fresh sea flavor of the fish because it’s lightly fried and only seasoned with sea salt and a squeeze of lemon. I serve it with my Portuguese tomato rice.

Ingredients:

2 pounds whole fresh, cleaned whiting (sliced into 1/2 inch pieces)

*you can also use frozen fish filet portions but defrost completely*

sea salt

1/2 cup flour

2 eggs (beaten)

1/4 cup vegetable oil

1/8 cup olive oil

1 lemon cut in half

parsley for garnish

Preparation:

Season the fish with salt and let sit for about 5-10 minutes then drizzle with a squeeze of lemon juice. *If you use frozen fish, let defrost completely and pat dry with paper towels to absurb any moisture. Dredge fish portions in flour, then beaten eggs and finally into flour again. Shake off any excess flour. Put aside until ready to fry.

Combine both oils in a large skillet and heat to medium. Be sure the oil is hot enough, or you may find the fish will absorb the grease. Gently place each piece of fish into oil and cook on both sides for about 5 minutes on each side until golden brown.

If you find the fish is browning to quickly, lower heat. Test one piece for doneness by flaking a small portion with a fork. The fish should be flaky white.

Serve with Portuguese Tomato Rice recipe

Here’s a great appetizer to serve with this dish. Sardine Pate, Sao Jorge cheese and fresh home-style bread.

Appetizers / Chouico / Holiday Recipes / Photo Gallery / Recipes

January 31, 2019

Portuguese Chouriço/Pigs in a Blanket

**Chouriço in a Blanket; is my take on the classic pigs in a blanket. You can use either puff pastry dough or crescent roll dough.**

These little one bite size appetizers are perfect for your next party, or anytime snack.

My preference it to use Gaspar’s Chourico or Linguica because I find it cooks better, won’t become as dry and retains more flavor in the dough. You can order online directly from their website at Gaspar’s Sausage.

pigsinablanket

I made these into a wreath at Christmas and it was great hit. They’re perfect for a party, a ball game, or as a snack as well.

Ingredients: Makes about 24

2 sheets of frozen (slightly defrosted) puff pastry sheets or 2 packages of crescent rolls

3/4 pound chouriço sausage

1 beaten egg (for egg wash)

Preparation:

Cut the chouriço lengthwise into 2 inch strips.

Cut the puff pastry into 4 inch triangle or use 1/2 of each piece of the crescent rolls.

Start rolling chouriço inside each strip of dough starting at the larger edge.

Brush with egg wash.

Place in a parchment lined cookie sheet and cook at 375 for about 15-20 minutes until golden depending on your oven.

Watch my YouTube video below .

Serve with mustard dip, plain mustard, or as is.

Mustard dip recipe here or use any mustard

1/2 cup sour cream

1/4 cup grated Parmesan

1 and 1/2 tablespoons whole-grain mustard

1 tablespoons chopped chives

salt and black pepper

Recipe for mustard dip inspired by: https://www.foodnetwork.com/recipes/trisha-yearwood/pigs-in-a-wreath-4555245

Recipes

September 6, 2018

Roast Pork with Potato Sheet Pan Dinner – Lombo de Porco com Batatas Assadas

This easy sheet pan dinner recipe can be prepared the day before. Just pop it in the oven the next day, 1.5 hours before your ready to eat! I make this recipe at least once every few weeks because of it’s simplicity and great flavor. The sliced port makes great sandwiches the next day too with some sauteed onions.

Ingredients:

1 (4 to 5) pound pork loin

3 tablespoons of my spice mix click here: Tia maria’s Portuguese-dry-rub

3 pounds new potatoes (washed and cut into cubes) (or any favorite potato)

2 tablespoons white wine

1 large onion (chopped)

6 cloves garlic (chopped)

3 tablespoons olive oil

1 tablespoon butter

1 pound fresh broccoli spears (side is optional)

Portuguese spice mix