Appetizers – Page 7 – Tia Maria's Blog

October 1, 2014

Batatas Bravas – Spicy Potatoes

It’s potato harvest season in New England! I made a trip to the local farm this past weekend and picked up a 50 lb sack of russet potatoes which is my usual custom every fall. The potatoes store well during the winter months in a cool basement or garage. I only paid $11 for the sack. If I bought them at my supper market by the pound it would cost me over $50! I suggest you pick one up to. You’ll thank me in a few months when the potato prices go up for the Holidays.

My first dish using the russet potatoes is Batatas Bravas – Spicy Potatoes! This dish is often served warm with a spicy tomato sauce or aioli but just made them plain to go with the Chourico omelet. These potatoes aren’t fried and use very little olive oil, so they’re light on calories. Enjoy!

Batatas Bravas

2 pounds of potatoes (chopped into 1-2 inch cubes)

1 small onion (finely minced)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 – 2 teaspoons of hot sauce

2 tablespoons of olive oil

1 tablespoon of parsley (finely chopped)

Instructions:

Cook the potatoes in the teaspoon of salt and boiling water for about 10-15 minutes until tender but not over cooked. Drain cover the pan and put them back on the stove on the warm burner.

Toss the potatoes in the pan gently for some of the moisture to evaporate for about 5 minutes.

While the potatoes sit for the 5 minutes, saute the onion in the olive oil in a medium non stick pan until golden brown.

Season the potatoes with the pepper, garlic powder, paprika, cayenne pepper, and piri piri, toss and gently place them in the pan with the onions.

Cook the potatoes on low medium heat turning them gently in the pan until they obtain a slight crisp on the edges.

Taste and add more piri piri or seasonings if desired. Top with parsley. Serve warm

Appetizers / Photo Gallery / Side Dish

September 29, 2014

Lisa’s Swirly Chourico and Pepperoni Bread

M

This Swirly Chourico/Pepperoni Bread was made by my daughter. This is one of those recipes that you’ll make very often! It’s great for an easy snack, as an appetizer or to serve for game day parties!

I have a recipe here on this blog for a perfect pizza dough although, some days I get my pizza dough at my supermarket since they make fresh pizza there and sell it by the pound. You can also use the frozen pizza dough or bread dough. Let dough thaw out completely. If you find your dough too elasticity add a little flour and it will roll better for you. Enjoy!

Ingredients:

1 and 1/2 pounds pizza or bread dough

1/2 to 1 pound pepperoni/chourico/linguica sausage (sliced thin) (use only chouriço or pepperoni if desired.

8 oz Mozzarella cheese (shredded depending how cheesy you like)

1 small onion (thin sliced) (optional)

2 tablespoons olive oil

1 teaspoon dry oregano

1 tablespoon fresh or dried basil leaves

1 egg (for egg wash)

1 teaspoon water

Instructions:

Cook onions in oil until translucent and let cool

Roll pizza dough and place on floured surface. Spread the onions evenly over the dough and brush the dough with the remaining oil left in pan.

Layer chourico or pepperoni evenly over the entire area of dough.

Top with the oregano, basil, and cheese.

Beginning at the long end, gently roll the dough into a long cylinder shape. Pinch any open edges with your fingers. Lightly flour a long sheet pan and the gently place the bread onto the middle of the pan.

Beat the egg with the water and brush over the bread. Make a few small slits on top of bread with a knife. Cook at 400 degrees F. for about 20 -30 minutes or until golden brown. Let sit for a few minutes to cool before slicing. Enjoy!

Appetizers / fish / Main Dish / Photo Gallery / Side Dish

September 12, 2014

Bacalhau com Grao – Salt Cod and Chick Pea Salad

This is a perfect dish to make when you have leftover bacalhau. It’s simple to make and requires no cooking! Serve with a simple fresh tomato salad, crusty bread and a glass of Vinho Verde, or any dry white wine for a perfect taste of Portugal!

Serves 2

Ingredients:

8 oz. cooked bacalhau (flaked)

1 32 oz can cooked chick peas

1/2 small onion (finely chopped)

1 clove garlic (very finely minced)

1/4 cup olive oil

1/4 cup white wine vinegar

crushed black pepper

2 hard boiled eggs cut into quarters (optional)

Parsley (chopped)

Instructions:

Note:

If you buy salted cod prepare the fish by soaking in a large pan of cold water for 2 – 3 days and let it sit in the refrigerator changing the water once a day. Taste a small piece of the cod after 2 days for saltiness. The cod should taste like fish and still be a little salty. Let it soak for another day if needed.

Poach cod in water for about 8-10 minutes depending on the portion. It should be flaky but not too mushy. Strain and let the cod cool before making the salad.

Prepare Salad:

Mix all ingredients except the eggs in a small bowl and toss gently. Add the eggs and drizzle with more olive oil to your desired taste.

photos credit: Bacalhau com Grao (tascarestaurant.com)(pingodoce.pt)gannet39.wordpress.com)

Appetizers / Photo Gallery / Side Dish

August 29, 2014

Peach Berry Salad with Raspberry Vinaigrette

Peach Berry Salad

It’s peach and raspberry season so I went to my local fruit store which harvests their own peaches and berries this week.

Their black raspberries were phenomenal and about 2 inches long. They looked like grape clusters instead of berries! I made this salad with sweet ripe peaches which were perfect blend with the tart berries.

I also made home made raspberry vinaigrette with the berries. The dressing is easy so you don’t have to buy store bought dressing. Enjoy!

Ingredients:

2 cups leafy green lettuce

2 cups baby spinach

1 small carrot (finely shredded)

1 cup Black Raspberries

1 peach (finely sliced)

1/4 sweet red onion (sliced very thin)

Raspberry Vinaigrette:

1/4 cup balsamic vinegar

1/4 cup olive oil

3 black raspberries (finely mashed)

Salt

Pepper

1/4 teaspoon of yellow mustard

1/4 teaspoon garlic powder

1 teaspoon of honey (optional)

Mix the vinaigrette in a small jar and shake vigorously to incorporate. Pour desired amount over the salad and store remaining dressing in the refrigerator for up to 3 days.

Appetizers / Photo Gallery / Traditional customs

June 3, 2014

Portuguese Cheese Platter

This rustic cheese platter is a great way to start off your diner or for hosting a simple cheese and wine party. If I have a large crowd I also prepare a Portuguese Style Cold Cuts Anitpasti Platter.

I make this very often when I’m entertaining a large crowd for a diner party because it keeps the guests busy while I finish cooking dinner.

Portuguese Sangria is a perfect match with these appetizer trays.

You’ll need:

Wooden cutting board or large platter

Variety of sliced breads

Variety of Portuguese cheeses:

Azeitão

Évora cheese

Nisa

Pico

São Jorge

Serpa

Serra da Estrela

Condiments:

Almonds

Walnuts

Fig jam

Marmelada

(Portuguese Quince Jam)

Preparation:

Arrange cheeses and breads around the outside of a large cutting board for a rustic effect.

Place almonds and fig jam in the center.You may also use Portuguese Marmelada and walnuts as a substitute for the figs and almonds or use any combination of spreads and nuts.

Serve with Portuguese dry or sweet wines, red, Port, or Madeira combination. Enjoy your cheese and wine party.

Here are some great articles on Portuguese Cheese:

Perfect guide to Portuguese cheese by Catavino part 1-3

Part 1: The Ultimate User’s Guide to Portuguese Cheese | Catavino. July 20, 2009 | by Andrea Smith

Part 2. The Ultimate Guide to Portuguese Cheese/Catavino July 20, 2009 | by Andrea Smith

Part 3. The Ultimate Guide to Portuguese Cheese/Catavino July 20, 2009 | by Andrea Smith

Saveur Magazine – Portuguese Cheese

Formaggio Kitchen’s Cheese Blog-This blog has a great post on Portuguese cheese

Wine journalist Jamie Goodies Wine Blog – Portuguese cheese with Alentejo wine

catavino image credit catavino.net

Appetizers / Main Dish / Photo Gallery / Side Dish

June 2, 2014

Grilled Pork Belly – Tocinho Assado

You may have seen grilled pork belly as a new trend in upscale restaurants but cooking pork bellies has been around in Portuguese cuisine for centuries.

Pork belly is not like regular bacon that you find in your supermarket. The pork is uncured and has no salt or smoky taste.

This method of grilling the pork in it’s natural state on the outdoor grill creates a crispy texture with juicy flavor will make your mouth water!

You can find pork bellies at butcher shops but be sure to ask for uncured bacon. Have them slice it to about 1/4 inch thick.

Our family has been cooking this at every family picnic. Once your friends and family taste this pork they will go crazy for it and except it every time you have another cook out! It is perfect on a simple Papo Seco Portuguese roll or any crusty roll. You can also serve it as a main protein in you meal but eating it in a simple sandwich is my favorite way. Enjoy!

Ingredients:

2 pounds of uncured Pork Belly sliced to 1/4 inch thick

1 tablespoon of coarse sea salt or more to taste

2 cloves of crushed garlic (optional if like a garlicky taste)

Instructions:

Salt each pork belly slice heavily with the coarse salt. I prefer a natural flavor in the pork so I don’t use garlic, but I added it in the ingredient list for those that love a garlic.

Let the pork marinate for at least 1 hour or longer in the refrigerator to absorb the salt.

Cook on a very hot out door grill turning often. Keep the pork away from flames as it cooks and lower the heat if needed. The pork should be a golden color and slightly crispy.

Appetizers / fish / Main Dish / Photo Gallery / Side Dish / Traditional customs

May 6, 2014

Portguese Grilled Sardines – Sardinhas Assadas

Fire Grilled Sardines with Onions Peppers

Sardinhas Assadas com Cebolada

Get this beautiful PORTUGAL TILE GLASS CUTTING BOARD AND I’M HERE FOR THE SARDINHAS HERE

Sardines season in Portugal is from the month of May to October.This sustainable food is extremely popular and is very healthy because the sardines are loaded with calcium, vitamin E, protein and contain good fish oil.

Portuguese sardines have the Blue Label awarded by the Marine Stewardship Council, which means fishing of sardines in Portugal takes account the sustainability of the sea resources. Sardine catches happen all along the Portuguese Coastline but the most favored sardines come from Algarve. Portimão in the Algarve, is where you eat the best fresh grilled sardines, especially at the Sardine Festival during the first 10 days of August.

Most festivals and picnics in Portuguese communities feature sardines. The festivals for the Saints; John, Peter and Anthony feature grilled sardines and often sold by the dozen at these festivals along with Portuguese rolls; Papo Secos or other crusty breads.

When served as a main dish, they are accompanied by the humble boiled potatoes, grilled onions and peppers and a simple salad with olive oil vinaigrette.

Serves 6-8

Ingredients:

1 to 2 pounds of Fresh or Frozen Sardines

1 large red bell pepper

1 large green bell pepper

1 large onion (sliced)

2 large garlic cloves (chopped)

Portuguese olive oil

Sea salt

Pepper

Preparation:

Step 1: If your sardines are frozen, defrost them slightly in a large bowl by rinsing them with cold water and covering them with a good coating of sea salt. Let them sit for about 30 minutes to absorb the salt. Drain any moisture from the bowl and set in the refrigerator until you’re ready to grill.

Step 2: Heat the grill on high.

Step 3: Rub the onions and peppers with salt, pepper and a little olive oil. Cook peppers and onions on the grill until the skin has charred and fully cooked all around. Place peppers in a brown paper lunch bag and set aside. Place the onions aside in a medium heat proof bowl on the grill to keep warm.

Step 4: Meanwhile place the sardines on a slightly greased charcoal or gas grill on medium high heat. Let the sardines cook until they turn golden brown and slightly crispy, turning them gently not to break the skin.

When they are fully cooked, cover with foil and place them on a platter in a warm place.

Step 5: Remove the peppers from the paper bag and peel off the skin. You’ll find the skin will come out easily.

Slice the peppers into strips and mix with the onions. Add chopped garlic, olive oil and more salt and pepper. Heat slightly and pour the mixture over the cooked sardines.

Appetizers / Main Dish / Photo Gallery / Side Dish

April 21, 2014

Pasta & Ham Salad Primavera

What can you do with all that left over ham? Make Pasta & Ham Salad Primavera. Cut up the ham into 1/4 inch strips and freeze in food safe freezer bags. The ham will be ready for adding to your summer recipes.

Ingredients:

1 16 oz package bow tie pasta (or any you prefer)

1 cup or more cooked ham (cut into 1/4 inch long strips)

2 cups frozen petite peas

1/2 cooked roasted red pepper (finely diced)

1 slice red onion (finely minced)

2 ounces cheddar cheese (chopped into small pieces) (optional)

3 tablespoons mayonnaise

1/2 teaspoon of Italian seasoning mix

Fresh crushed black pepper

1 squirt lemon juice

Instructions:

Cook the pasta as per package directions. Turn off heat, 5 minutes before the pasta is cooked add the ham, peas, and peppers and let simmer for a few minutes. The peas are very tender so they’ll cook with the heat from the pasta.

Drain the pasta in colander and place in a large bowl.

Add the remaining ingredients and toss gently.

Taste and add more pepper or seasoning if desired. Place in the refrigerator to cool. Serve and enjoy!

Appetizers / Main Dish / Photo Gallery / Recipes / Side Dish

April 8, 2014

Chick Pea & Egg Giardiniera

This Chick Pea & Egg Salad with crunchy pickled vegetables called Giardiniera, can be served as a main dish on your meatless days, a side dish or as an appetizer. Enjoy!

Ingredients:

1 or 2 cans of cooked Chick Peas’

3 hard boiled eggs

1 cup of Gardeneira – pickled vegetables (finely chopped)

1/4 cup olive oil

salt

pepper

parsley flakes

Ingredients:

Place all the ingredients in a bowl and mix. Cut the eggs into chunks and add them to the chick peas. Add the olive oil, salt and pepper to taste.

Garnish with parsley if desired. Store in the refrigerator.

Appetizers / Main Dish / Photo Gallery / Side Dish / soup / Soups

April 3, 2014

Black Eyed Peas & Corn Succotash – Sopa de Feijao Frade com Milho

Black-eyed peas are very popular in Portugal and typically served with Bacalhau (dried salt Cod), stews, soups and in cold salads.

In the southern region of the Unites States, the dish “Hoppin John” is made with the peas, rice and pork.

This recipe for Succotash, (Narragansett language meaning; broken corn kernels) originates in the southern New England States.

This is a hearty chowder for your meatless days or perfect as a dip! Enjoy!

Ingredients:

3 large potatoes (cut into 1/2 inch cubes)

1 and 1/2 cups of frozen corn

1 and 1/2 cups of cooked Black Eyed Peas

1 medium onion (finely chopped)

1 stalk of celery (finely chopped)

2 cloves garlic (finely minced)

2 tablespoons of olive oil

2 tablespoons of butter or margarine

1/2 gallon of milk

1 pint of cream

2 bay leafs

2 cups of vegetable or chicken broth

1 teaspoon of salt

1 teaspoon of pepper

2 tablespoons of flour

Instructions:

In a large heavy soup pan, saute the onion, garlic, celery, and potatoes in the the olive oil and butter for about 5 minutes. Add the salt, pepper, bay leaf, and the broth and cook for another 5 minutes.

Add the black eyed peas and corn and cook for 5 minutes.

In a small bowl mix the flour with the cream until it is dissolved. Add the milk and the cream to the soup and cook on low heat for at least 20 minutes stirring continuously until the soup is creamy and thick.

Add more milk for a lighter soup or add more flour for a thicker chowder. You can also use an immersion blender to puree the vegetables into smaller pieces.