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March 23, 2012

Baked Lobster a Maria

Happy New Year 2014 to all my fans and supporters of Tia Maria’s Blog!

This recipe for Lobster Maria, Baked Scallops wrapped in Bacon and Brocolli Rabe with Presunto, will be a hit for your New Years Celebrations! Enjoy!

Since I began making this easy recipe, I rarely order lobster out unless I’m dining at the shore. I know you’ll never have to go out to a restaurant for lobster again!

If you have a hard time killing the lobsters yourself, just ask the Seafood clerk to split them in half for you (however, be sure to have them put the lobster on ice for you, and cook it within a couple of hours).

My family exits the kitchen, thus leaving me with the honor of performing the evil dead of splitting the lobsters in half.

I don’t enjoy this and I admit that I do it as quickly as possible closing my eyes when I feel the knife cracking the shell.

Since I usually make this recipe for special occasions, I also make other family favorites; Bacon Wrapped Scallops and Sauteed Broccoli Rabe (Grillos) with Presunto.

This meal is simple to make, but it has a very upscale restaurant look for your next diner party when you want to treat your guests to something special! Enjoy!

Recipe:

Baked Lobster a Maria

Ingredients:

4 Lobsters split into halves

1 cup Panko Bread crumbs

10 Ritz crackers

4 cloves garlic

1/2 cup Italian parsley

1/4 cup olive oil

1/2 stick butter or margarine

Instructions:

Place all ingredients into a food processor and pulse about 6-8 times until all of the ingredients are fine.

Place the lobster halves in a large baking dish facing shell down.

Spread the breadcrumb mixture over the lobsters and bake for about 20 minutes at 350 degrees. Serve warm with melted butter.

Bacon Wrapped Scallops:

Ingredients:

8 large fresh Sea Scallops

4 slices of thick cut bacon

Instructions:

Slice bacon strips in half and cook until slightly browned.

Wrap each piece around the scallop and secure with a toothpick.

Cook at 350 for about 10-15 minutes.

Broccoli Rabe with Presunto

Ingredients:

1 bunch of fresh Broccoli Rabe

1/4 cup of minced onion

3 slices of chopped presunto

1/4 cup of Olive oil

Instructions:

In a large pan bring water to a boil. Add the Broccoli Rabe and cook for about 5 minutes. Take out the Broccoli Rabe and strain in colander to remove excess water. Meanwhile, in a large skillet, saute the onions and Presunto until crispy. Add the Broccoli Rabe and continue sauteing for about 10 minutes until the Broccoli is tender. Drizzle some olive oil over the top when ready to serve. Enjoy!

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February 24, 2012

5 Minute Portuguese Potato Chip Omelet Video

Hi Everyone, here’s my recipe for “5 Minute Potato Chip Omelet” which I prepared live on TV – WWLP Mass Appeal preparing “5 Minute Portuguese Potato Chip Omelet”

The segment was taped live on February 23,2012. You can see it at the left of this post. I’ve received great comments about the segment.

Everyone was amazed by the simplicity of the recipe, and said they’re going to try the very interesting technique using potato chips. But the most comments were about my “Flip” technique of flipping the omelet back into the pan and they were going to use it the next time they made omelets!

I never expected to get such a reaction from such as simple technique taught to me my mother, so many years ago when I was a young girl! Keep cooking everyone!

Recipe:

Ingredients:

6 whole eggs

1 6-8 oz bag of chips (any you prefer or use 1 – 2 cups of any cooked fries)

2 slices of Presunto, ham, chourica, cooked chicken, cooked shrimp turkey (meats are optional)

1/4 cup finely chopped onion

2 tsp chopped fresh parsley

olive oil

Pepper

Cheese (optional)

Instructions:

In a large bowl, beat eggs until foamy and add the chips or potatoes. Let them sit for about 5-10 minutes to soften.

Meanwhile, on high heat brown the onions and presunto in 3 tablespoons of olive oil until crispy.

Mix in the egg and potato mixture and 1 tsp parsley. Cook on medium for 3 -5 minutes (shake pan so it doesn’t stick)

Flip the omelet onto a large serving dish and place back in the skillet uncooked side down for another 2 minutes

At this point you can add cheese, or just top with the remaining tsp fresh parsley. Enjoy!

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February 8, 2012

Olive Oil Herb Dip

Extra Virgin Olive Oil Herb Dip | My Baking Addiction

Hi Everyone! Found this great recipe that I have to share with you from; mybakingaddiction.com.

perfect for serving with Portuguese Home Style Bread. Yum!

Extra Virgin Olive Oil Herb Dip

by Jamie on November 3, 2011

Extra Virgin Olive Oil Herb Dip

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 0 minutes

A copycat of Carrabba’s Italian Butter made with a blend of herbs, garlic, and olive oil.

Ingredients:

1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon kosher salt (or according to your taste)
freshly ground black pepper
1 pinch red pepper flakes
2 cloves fresh garlic, minced
1/4 cup extra virgin olive oil

Directions:

1. In a small bowl, mix together the dry spices. Add crushed garlic, stirring to combine and moisten the herbs.

2. Transfer herb mixture to a small dish or bowl. Pour olive oil over herb mixture.

3. Serve with fresh bread.

Notes:

– Feel free to use fresh or dried herbs.

– For the recipe above, I used all dry herbs with the exception of the rosemary.

My Baking Addiction adapted from food.com

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January 31, 2012

Mariscada – Portuguese Seafood With Rice

Chef Luisa Fernandes sent me the following recipe to share with you.

Mariscada is an Atlantic Seafood inspiration based on rice and very popular along coastal Portugal.

The dish often has lobster, shrimp, clams, mussels, as well as cuttlefish and is seasoned with olive oil, sea salt, pepper and Portuguese paprika.

Chef Luisa is a very accomplished chef with an extensive resume. Currently she is the Executive Chef at Robert Restaurant. MOD Museum, NYC.

She has appeared on Chopped, The Food Network where she was crowned a Champion.

Read more about Chef Luisa here: tiamariasblog.com/chef-luisa-fernandes/

” I think that the victory is not mine, but all of ours, because I’m Portuguese and proud when people recognize our cuisine. That’s why I will never enter another contest unless I can cook the cuisine from our country” said Luisa, in an interview for ComunidadesUSA.

One year later, on September 14, 2010 she returned as one of the four contestants of Chopped Champions.

Watch Chef Luisa on Chopped

Mariscada - Portuguese Seafood With Rice

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Print

Mariscada is an Atlantic Seafood inspiration based on rice and very popular along coastal Portugal. The dish often has lobster, shrimp, clams, mussels, as well as cuttlefish and is seasoned with olive oil, sea salt, pepper and Portuguese paprika.

Ingredients

3 ripe tomatoes
2 cloves of minced garlic
1 branch of Coriander leaves (finely chopped)
2 sliced onions
½ cup of oil
½ cup of white wine
1 chopped bell pepper
8 clams – medium
12 mussels
4 squid (cut in pieces)
2 lobster tails
12 large shrimps with heads
juice of 1 lemon
salt, pepper, paprika

Instructions

Put the olive oil in a saucepan and arrange the tomatoes, onions and peppers in layers.
Add ½ of the chopped coriander, ½ cup of white wine , a little of Portuguese paprika and salt to taste.
Cover the pan over medium heat until it starts to boil. At that time, add the clams and allow to cook for five minutes.
Then add the lobster tails, shrimp and mussels. Increase heat slowly so that it does not retain a lot of liquid.
Let the clams and mussels open and uncover the pan. Keep checking the heat for another 10 minutes or until everything is cooked.
Add the other half of chopped coriander on top and the juice of a lemon. Serve with white rice.
Note: Recipe was one of the dishes that Chef Luisa prepared for her casting at Chopped.

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January 19, 2012

Chourica or Sausage Bread With Caramelized Onions and Peppers!

This bread is simply amazing and it will be one of favorite party foods! It’s savory, a little spicy and the crust is golden and crispy. You can use hot or mild sausage depending on your taste. You can also use Portuguese chourica or linguica. Pick up ready made pizza dough at your local supermarket or make it from scratch.

Ingredients:

2 pounds Hot Italian Sausage, Sweet Sausage or Chourico

2 large onions (sliced)

1 Roasted Red pepper (sliced)

2 pounds pizza dough

1 teaspoon oregano

1 teaspoon Italian seasoning

1 8 0z package of your favorite shredded cheese

Grated Parmesan cheese

Marinara Sauce (optional)

Instructions:

Put your pizza dough in a large bowl and let it rise for about 1/2 to 1 hour.

In a large skillet on high heat, add the sausages and 1 cup of water. Bring to a boil piercing sausages as they cook until all of the water evaporates.

Turn heat to low and continue cooking sausages until they brown a little. (Drain off fat if needed).

Add onions and peppers to the sausages and cook for about 5 minutes. Remove the sausages, slice and return them to the pan.

Cook for another few minutes until the onions are golden caramel colored. Add oregano and seasonings, stir and set aside to cool.

Meanwhile roll out the pizza dough to desired length for flat bread or you can make 1 large or 2 medium size breads.

Preheat oven to 400 degrees.

Spread the sausage and onions mixture evenly over the dough. Add cheeses.

Cook for about 20 to 30 minutes or until golden brown.

Note: Flat breads will take less time to cook, approximately 15 minutes.

Serve with or without Marina Sauce for dipping.

Enjoy!

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January 15, 2012

Pasteis de Carne – Savory Beef Puff Pastry Pockets

Pasteis de Carne

Pasteis de Carne are savory meat pies made with puff pastry dough that are perfect for parties, tailgating or anytime! This recipe is so easy to make, that it will be one of your favorites for entertaining. I buy my puff pastry sheets at my local Portuguese bakery, but you can also use Pepperidge Farm puff pastry sheets.

These meat puffs freeze well so you can make them ahead of time but of course they’re best eaten freshly cooked. Store in refrigerator for up to 3 days.

Ingredients:

2 sheets Puff Pastry squares ( I use Pepperidge Farm)

1 lb ground beef

1/4 cup chopped onion

1 clove chopped garlic

1 tsp chopped parsley

salt and Pepper

1 chicken boullion cube

1/4 cup shredded cheese (optional)

1 egg and 1 tsp water (beat together for egg wash)

Instructions:

In a large skillet, cook meat until browned. Remove from pan, drain and set aside. In same skillet add unions, boullion and garlic and cook until golden brown. Add onion mix to meat and let cool.

Place meat mixture in food processor and pulse 5 times or until the meat is of a fine consistency. Add parsley and cheese and pulse 2 times.

Roll out dough and cut into 3″ x 6″ rectangle. Place 1 tablespoon meat in center of rectangle. Fold over one side onto the other to create a square pinching edges. *Freeze any leftover meat in a plastic bag and the pastry in a separate bag for next time.

Cover 2 baking sheets with parchment paper. Place puffs onto the paper and brush with a light egg wash.

Cook in preheated oven at 400 degrees for 15 minutes or until golden brown. *Every oven has different heat temperature watch the pies.

Serve warm or at room temperature.

Freeze or store in refrigerator 3 days after cooking. Enjoy!

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March 7, 2011

Pataniscas de Bacalhau – Salt Codfish Cakes

Did you know that there’s an old Portuguese saying?

“There are 365 recipes for Bacalhau – one for each day of the year.”

Try this easy and delicious recipe for Pataniscas (Salt Cod Fish Fritters). They are similar to clam fritters made in New England but these are pan fried into a flat shape.

This recipe brings me back sweet memories of my dear mother who taught me how to make them when I was a little girl. We would make these on Sunday mornings for family trips to the beach or during family trips with a long driving distance. We’d stop half way into the trip at the roadside rest stops to enjoy these along with good Portuguese cheese, presunto, bread, and Portuguese wine.

If you love Bacalhau you’ll love these. They’re so simple yet so good, the intense flavor of the Bacalhau, combined with the sweetness of the onions and parsley in the batter gives this classic a taste, which you’ll crave again and again.

Serve them as an appetizer, or as a main dish with my rice recipe. Oh by the way, make extra because they taste even better the next day! Enjoy!

Here’s our youtube videos. Stop by and subscribe for the latest videos! Our latest video in Portuguese for those of you that requested it. enjoy the recipe and happy Portuguese cooking!

Ingredients:

1 lb boneless Salt Cod (Bacalhau)

4 eggs

1 1/2 cups flour

1/2 small minced onion (or Scallions)

2 teaspoons fresh minced parsley (or 1 tsp dry)

1/4 tsp black pepper

1/2 tsp garlic powder

1 tablespoon olive oil

salt to taste

1 cup of cold water from poaching the bacalhau

1/2 teaspoon baking soda optional

1/4 cup Olive oil for frying

1/4 cup Vegetable oil for frying

Instructions:

Hydrate the Cod in water for 1-2 days in cold water in refrigerator changing the water 2 times a day.

Cook the Salt Cod in boiling water for about 5-8 minutes. Let it cool, and then shred it into flakes. Reserve 1 cup of water and let it cool.

In a bowl, mix onion, parsley, bacalhau, flour, salt, pepper, garlic powder, and the olive oil, and mix well. Beat the eggs with the cold water and add to the bacalhau mix. Stir well to incorporate.

Add more salt and pepper is desired. Note: I like a pancake like texture and appearance so I make a thinner batter. If you like a thicker style flat cake use less water.

In a heavy skillet, add half of both oils to reach 1/4 inch in pan and heat to medium.

Note: (You may use all veg oil, or corn oil if you wish).

Test the oil temp by placing a tiny amount of batter in oil. If batter sizzles it’s ready to fry in. (If you see the oil begin to smoke, lower the heat.)

Spoon silver dollar size pancake batter into pan. Pat them down to cook flat into oval shapes to about 1/4 inch. Cook until golden brown on each side.

Place them onto paper towels or use brown paper lunch bags to absorb any grease. Serve hot or cold….Top with squeezed lemon if desired. Make a double batch because they’re better the next day.

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February 3, 2011

Portuguese Spicy Shrimp

It’s Party time! This recipe is my family’s favorite. I make it for every celebration because it’s easy, delicious and meant to be shared.

You can make it as mild or as spicy as you like just by adding more Piri Piri sauce, Tabasco, or your favorite hot sauce.

Basically it’s like a party in a pan!…Serve with a very dry white wine such as; Portuguese Vinho Verde, Pinot Grigio, Riesling, or Gewurztraminer.

Make sure you have fresh crusty bread for dipping into the sauce.

Watch my appearance on WWLP Springfield last year on Valentines Day.

Ingredients:

2 pounds uncooked shrimp (30-40 size, unpeeled, defrosted )

1 very small onion (finely chopped)

3 tbsp Olive Oil

1 teaspoon smoked paprika

1 Chicken Bouillon cube

1/4 cup Portuguese Vinho Verde or very dry white wine

1/4 tsp salt

1 tsp corn starch

2-3 tsp Piri Piri or Tabasco or any hot sauce (Add more if you like it really hot)

1/2 cup water

Instructions:

1. In a large skillet saute onions in olive oil on med heat until translucent but not browned.

2. Add the shrimp and cook for 1 min. Stir

3. Add the paprika, salt, bouillon cube, wine and Tabasco. Stir and Cook for 1 minute.

4. Make a slurry with 1/4 – 1/2 cup water and corn starch-(mix together in small cup until the corn starch is dissolved) Stir into the shrimp.

5. Cook until the sauce thickens and the shrimp are pink. Taste the sauce and add more salt or Tabasco if desired.

Do not over cook or they will become chewy.

Serve in deep side with crusty Bread on the side for dipping.

Add more hot sauce or Tabasco, or even Jalapeno peppers, if you like it really hot

Enjoy!

Tia Maria

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April 21, 2010

Seafood Corn Chowder

This week, I was craving a clam bake at one of my favorite restaurants; Jasper White’s Summer Shack which makes the best Lobster in New England. His lobster bake is served with 1 whole lobster, steamers, potatoes, corn on the cob, a hard boiled egg, and Portuguese Linguica…. It’s a classic New England clam bake.

Since summer is still months away, I decided make Seafood Corn Chowder to satisfy my craving.

I’ve created this chowder by combing two soups; the classic corn chowder, with my favorite soup, Lobster Bisque. The first time I tried the bisque it was served with a sniffer of brandy on the side and from that day on, I was hocked!

So, I gave this soup a Portuguese ethnic twist by using the classic Portuguese Brandy, 1920 which tones down the sweetness and gives this soup a mellow…smooth taste! Save some brandy to have with an espresso for dessert.

Recipe:

Ingredients:

1 lb bay scallops

1 lb shrimp (cut into small pieces)

1 lb chopped clams ( canned if desired)

1 lb lobster cut into pieces (if desired)

1 med onion (chopped)

1 clove garlic (chopped)

1 stalk celery(chopped

2 scallions9 (chopped)

1 lb carrots (chopped

1 16 oz bag frozen corn

1/8 cup olive oil

2 tsp butter

4 cups chicken broth

6 cups 1% milk

1 cup cream

1 tbsp salt

1 tsp pepper

2 tsp chopped parsley( garnish)

1/2 cup flour

1 oz 1920 brandy

Instructions:

In a large soup pan, saute onions, celery, scallions, garlic and carrots in olive oil for about 5 minutes until golden but not browned.

Add chicken broth and cook veg. for about 10 – 15 min, or until carrots are tender.

vegpuree

Puree all the vegetables with blender until it’s a smooth consistency. Then press the soup through a fine food strainer to catch the veg threads.

Add the cream and the milk (reserve one cup milk) Add the corn, butter salt & pepper and cook for 10 min on med heat (stir often not to stick).

milk&puree

corn

Add the scallops, shrimp, clams, & lobster and cook for 5 min.

Shrimpscall

Mix the 1 cup of milk with the flour and make a slurry. Then add a little of hot soup to the milk and flour mixture.

Stir until the flour is dissolved. Add the flour mixture to soup slowly and keep stirring.

Let the soup cook for about 10 minutes on low heat…keep stirring and don’t let it over boil which will cause it to burn.

(If soup is thin, mix a little more flour mixed with milk in a small bowl.

Add 1 tablespoon of the soup to the flour, then pour the mixture into the soup and let it cook 5 minutes or until thickened.)

Add the 1920… let it cook for a 5 more minutes… and remove from heat.

Let soup sit for about 10 minutes before serving.

Enjoy the soup and hold on a few more months, summer will be here soon…

DSCN0864

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February 2, 2010

Carne-a-Portuguesa from Tia Maria!

Happy Valentine’s Day! Spring is just around the corner so stay warm where ever you are and show your love this month with this easy and delicious classic that will warm everyone’s heart.

Carne a Portuguesa

Ingredients:

2 lbs pork loin

1 small onion chopped

2 cloves chopped garlic

1- tsp salt

1/4 cup olive oil

1 bay leaf

1 cup Vinho Verde or white dry wine

1 tbs smoked paprika

1 chicken boullion cube or 2 cups chicken broth

2 tsp corn starch