I love Shrimp and I love pasta that’s why I make this recipe very often. I had a few drops of piri piri for kick but this is optional to your taste buds.
This savory recipe cooks in 30 minutes so it’s a perfect weekday meal. However, it’s decadent enough to serve for special occasions. Enjoy!
Serves 4
Ingredients:
2 pound of medium shrimp (devained with shells on or off)
1 pound of Linguini pasta
6 cloves of garlic (finely minced)
2 tablespoons olive oil
1 teaspoon salt
Crushed black pepper
3 tablespoons butter or margarine
1/2 cup of vinho verde or white wine
1/2 teaspoon paprika
Piri piri or (hot sauce) to taste
Chopped parsley
Lemon wedges for garnish
Preparation:
Prepare the linguini per package directions, drain and add a drop of olive oil. Stir and keep warm for adding to the shrimp.
In a large deep skillet, cook the garlic with the olive oil and butter for a few minutes until translucent but not browned.
Turn heat to high and add the shrimp, and cook for about 2 minutes turning them over to cook on all sides.
Add the salt, paprika and wine, and cook for about 3 – 5 minutes to reduce liquid.
Turn heat to low and add the pasta. Stir to incorporate. Add the piri piri, parsley and lemon wedges before serving.
Note: If you find the sauce has reduced to much add more butter.
During lent, it often becomes a challenge to create new and interesting dishes. This is my take on Cobb Salad by making a Lisbon salad.
I use Portuguese tuna fish packed in olive oil, but feel free to substitute with regular tuna and any of your favorite vegetables to create your own version.
Serve it with Portuguese Vinho Verde and fresh crusty bread! Enjoy and bom apetite!
Gourmet Portuguese canned goods
Ingredients:
1 can of Portuguese tuna or sardines packed in olive oil (or any brand canned fish or seafood you prefer)
Baked Octopus is a must have at Christmas Eve at my home. Don’t be intimidated by the thought of cooking octopus because it’s relatively easy to prepare.
Serves 2-4
Ingredients:
2 -3 pounds of octopus
1 large onion
1 large onion (chopped)
2 pounds of small round potatoes (washed and dry)
1 large red bell pepper (chopped)
3 cloves garlic (chopped)
½ cup of olive oil
¼ cup of olive oil
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
Parsley for garnish
Olive oil and vinegar for garnish
1 bunch of Broccoli Rabe
Preparation:
If our octopus is frozen, let thaw overnight in the refrigerator in a big bowl. It has a lot of water, so have a bowl big enough to hold the water.
1. Bring enough water in large pan to a boil with 1 large onion. When ready to cook, rinse the octopus with very cold water and remove the beak. You can just cut the head off and discard it. I use the head by chopping into little pieces and use it in omelets, rice, seafood dishes or as a salad.
2. Grab the octopus by the head and dip the tentacles slightly into the boiling water, remove and dip again in the water 2 more times.
3. Put the octopus into the boiling water and let cook on medium heat for 30 minutes or longer until the octopus is tender. (test by cutting a little piece off the tentacle)
Note: You don’t want to over cook since it will be too mushy.
4. Meanwhile, place the potatoes in a deep baking dish and season with salt and pepper to taste. Top with ½ of the raw chopped onion and ½ cup olive oil and cook at 400 F for about 30 minutes shaking the pan once in a while.
5. Saute remaining chopped onion, red pepper, garlic, and bay leaf in ¼ cup olive oil for about 2 minutes. Add the vinegar and cook for a minute. Set aside.
6. When octopus is cooked, drain and place in the pan with the potatoes and cover with pan juices. Add the cooked onions. Cook at 350 degrees F until the potatoes are fully cooked and the flavors are well incorporated.
To serve, cut the tentacles into serving portions of about 1 or 2 to each person. Serve with the potatoes, onions and peppers. Garnish with parsley, olive oil and vinegar if desired.
Broccoli Rabe: Rinse, cut off thick stems and cook in boiling salted water for at least 8-10 minutes until tender. Drain and serve with more chopped onions garlic and olive oil. Serve over the octopus or on the side.
There are 365 ways to eat Bacalhau, one for each day of the year!
This dish is customarily served with Portuguese Tomato Rice, french fries and a side salad. Enjoy!
Bacalhau a Maria
Ingredients:
2 pounds uncooked bacalhau (cut into 1/2 inch thick fillets)
2 eggs (for dredging)
1 tbsp water
flour (for dredging)
1/2 teaspoon garlic powder
Oil for frying (preferably corn or vegetable – about 1 and 1/2 cup)
1 tablespoon olive oil
Salt and pepper (optional)
Garnish: Lemon wedges and olives
Onions:
2 large onions
2 tablespoons olive oil
1 tablespoon white wine
Salt and pepper
Onion Instructions:
Saute the onions in the oil until golden colored. Add the salt, pepper to taste and the wine. Let cook for a minute to evaporate the wine.
Leave in the pan to keep warm and serve over the bacalhau.
Bacalhau Instructions:
Beat the eggs with the water in a medium bowl and set aside. Place the flour in a bowl large enough to coat the bacalhau.
You don’t need to use salt in this recipe since the cod is salty but you can add a pinch of salt and pepper if you like it saltier.
Pat the cod with paper towels to remove any excess moisture and coat with the garlic powder if desired. Dredge in the egg, shaking off excess, then dredge in the four. Shake off excess flour and put aside on a plate until ready to fry.
Place enough oil in a heavy frying pan to reach 1/4 inches deep. Add the olive oil and stir to incorporate both oils. Turn the heat on med-high.
*Test the oil by placing one tip of the fillet into the oil. It should sizzle. The oil should not be smoky, turn down the heat if necessary and adjust accordingly as needed while frying.
Place about 4-6 pieces of the bacalhau into the hot oil and cook for about 4 minutes on each side until golden brown.
Place on paper towels to absorb any grease. Leave in a warm oven until ready to serve. Garnish, with lemon wedges, olives and the onions.
Serve with the tomato rice, french french fries and salad if desired.
Bacalhau no forno com migas. (Oven backed salt cod with migas)
Guest Post by: Nelson De Sousa
In Danbury Connecticutt there is a great Portuguese Restaurant called “The Atlantic”. I ate there on a recent business trip and had the “Bacalhau a Lagareiro”. The chef there prepares this cod dish in by caramelizing the onions and garlic in olive oil in a pan before pouring it over the grilled codfish. I decided to adapt this recipe for home preparation on a weeknight.
“Bacalhau a Lagareiro” is typically grilled over a charcoal fire which is not so time friendly for a weekday night and obviously not weather friendly for those in northern climates in the winter…hence my adaptation for weeknight preparation no matter what the weather is. I am also not a big fan of potatoes…I love them fried but hate them boiled or baked so I decided to pair this dish with Migas which is a stir fry of sorts made with broccoli rabe, Portuguese corn bread, black eyed peas and pine nuts.
Easy to make on weeknight…in fact I made this in under 1 hour!
Ingredients: 3 to 4 salted cod pieces (previously soaked in daily rinses of fresh water for 3-5 days) 2 onions 13 garlic cloves 2 bunches broccoli rabe chopped 2 cans black eyed peas 1 loaf Portuguese corn bread Portuguese Olive Oil Portuguese Olives Pine nuts (optional)
Instructions:
Boil Cod Fish but don’t overcook it you just want to blanch it. Remove and let drain.
Caramelize 2 onions cut into wedges and like 10 whole gain cloves in Portuguese Olive oil. You want brown not burnt.
Set cod in a Pyrex baking dish and cover with olive oil, onions and garlic. Bake at 400 degrees for about 30 minutes.
Meanwhile sauté 3 whole garlic cloves on olive oil until brown but not burnt. Remove garlic cloves then add the inside (not the crust) of Portuguese corn bread. You want to rip the bread by hand into the finest pieces you can.Let the bread fry for 5 minutes then add chopped broccoli rabe. Cover and let cook until broccoli rabe is wilted and cooked.
Add canned black eyed peas and pine nuts and a little of the water from the black eyed peas can. Stir and cover for 5 minutes on low to medium heat. Garnish cod with Portuguese olives.
You can serve this dish cold in the summer, or as a hot dish in the colder months. Sometimes I also add 2 boiled potatoes cut into chunks to the recipe to make the dish heartier. Enjoy!
Ingredients:
8 oz Bacalhau (Salt Cod)
1 can black eyed peas (drained and rinsed)
1/2 small onion (finely minced)
2 cloves garlic (finely minced)
2 eggs (hard boiled)
2 tablespoons olive oil
1 tablespoon white wine vinegar
salt and pepper to taste
Chopped parsley (garnish)
2 boiled potatoes (optional)
Instructions:
Cook the cod in boiling water for about 8 minutes until flaky. Drain, let cool, shred into pieces and place in a medium bowl.
Make the vinaigrette by mixing together the onion, garlic, oil, and vinegar.
Add the peas to codfish and mix. Add the vinaigrette and mix gently.
Top with the eggs and parsley. Taste and add salt and pepper if desired.
Note:
If you want to serve this dish hot, heat the peas and add it to the warm cod along with the other ingredients.
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)
To showcase the incredible versatility of Portuguese wines with food, Wines of Portugal is launching an exciting new culinary-focused program in the United States this April. The program, known as “10 Chefs / 10 Wineries,” will match ten Portuguese wineries with ten of America’s top chefs, culminating in an online cooking series and limited edition printed recipe guide that will be available to trade, press and consumers by the end of the year.
2 slices thick cut applewood smoked bacon (cut into small strips)
3 tbl grape seed oil
1 tbl shallots (finely minced)
1/2 cup champagne vinegar
1/4 cup sherry vinegar
juice of 1 lemon
1/2 tbl lemon zest
1 tbl Dijon mustard
1/2 tsp ground black pepper
1/2 tsp kosher salt
1/2 tbl honey
1 cup extra virgin olive oil
2 tbl Italian flat leaf parsley (finely chopped)
5 scallions (green onions)(finely chopped)
1 1/2 cup multigrain bread diced ¼ inch thick
In a small saucepan, cook bacon and grape seed oil on low heat until bacon is semi crispy. Drizzle bacon fat and oil over the diced multigrain bread and Bake in 350 degree oven for 7-8 minutes (reserve for plating).
Meanwhile, add the shallots and both vinegars to the bacon left in pan and reduce by ¼. Put into a bowl. Whisk in lemon juice, zest, mustard, black pepper, salt, honey. Slowly drizzle the olive oil in, while whisking, until all oil is incorporated into the vinaigrette. Finish by whisking in parsley and scallions. This can be held at room temperature for up to an hour before serving.
For the Risotto
5 cups peas
8 cups water
1/4 cup Kosher salt
29 oz chicken stock
2 tbl extra virgin olive oil
1/2 cup white onion
pinch of kosher salt
2 cloves garlic (smashed with side of knife)
1 1/2 cups Arborio rice
5 oz white wine
1/4 cup heavy cream
1/2 cup parmesan cheese
Bring water and Kosher salt to boil in a sauce pan. Add peas to the water and blanch them for 1 ½ minutes. Drain the water, reserving 3/4 cup of the cooking liquid. Cool peas under cold running water. Puree half of the cooled peas in a food processor and strain the puree. Mix the puree and whole peas together and reserve to finish the risotto.
In the same pot bring the chicken stock to a slow simmer.
Meanwhile, in a large saucepan, sweat the onions and oil until they are translucent. Add the rice and cook for 1 minute to slightly toast the rice. Add the garlic, cook for 30 seconds. Add the wine and cook until rice absorbs it, constantly stirring. Add the chicken stock, ladle by ladle, again constantly stirring until incorporated into the rice. By stirring you are building a creamy starchy risotto. When all of the stock is incorporated, add the heavy cream and reserved peas with puree mixture. Once mixed in fold in the cheese and it is ready to eat. The rice should have a slight toothy feel, but rich and creamy at the same time.
For the fish and plating
4 each 7 oz filets of Chilean Sea bass
salt and pepper (to taste)
2 cups all purpose flour
1 egg
1/2 cup water
1 1/2 cups Panko (Japanese bread crumbs)
4 tbl grape seed oil
4 super fresh egg yolks
3 cups baby arugula
1/2 cup red onions (shaved very thin)
croutons from earlier
salt & pepper
1 oz. bottarga (preserved mullet roe)
Preheat oven to 400 degrees. Heat a sauté pan on medium high heat. Season the bass with salt and pepper on both sides. Dip the filets into the flour only on one of the sides. Dip them in egg on the same side. Then, dip them in the Panko on that side. Reserve them on a sheet tray or plate. Add the oil to the hot pan. Fry the filets, two at a time, Panko side down first for a minute or two until golden brown, flip them over and give them another minute on the other side. Transfer them to a sheet tray. Repeat with remaining filets. Place the sheet tray in the oven until they are cooked. When they can flake easily, or better yet, the internal temperature reaches 130 degrees. About 3-5 minutes depending upon the thickness of the filet.
Plating:
Spoon some risotto on each plate in a long oval shape. On one side place your sea bass. On the other side make an indentation for an egg yolk and place the raw egg yolk. Put a small pinch of kosher salt on the yolk. In a small bowl toss together arugula, red onions, and croutons. Dress the salad with a little vinaigrette and a pinch of salt and pepper. Place some salad over the egg yolk and fish. Drizzle a little more vinaigrette around the plate. Finally grate a small amount of the bottarga over your dishes. Enjoy with 3 of your friends.
Catch 35
35 W Upper Wacker Dr, Chicago, IL 60601
(312)346-3500
To showcase the incredible versatility of Portuguese wines with food, Wines of Portugal is launching an exciting new culinary-focused program in the United States this April. The program, known as “10 Chefs / 10 Wineries,” will match ten Portuguese wineries with ten of America’s top chefs, culminating iphn an online cooking series and limited edition printed recipe guide that will be available to trade, press and consumers by the end of the year. (Photo and credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/)
Chef Manuel Azevedo’s dream to champion Portuguese cuisine throughout the United States and beyond was born at an early age when he would assist his mother, the restaurant’s namesake, prepare recipes from their former home in the Azores Islands. It has been more than a decade since LaSalette welcomed its first diners, and the LaSalette family continues to invite you to join them in their second decade of proudly sharing Chef Azevedo’s interpretation of modern Portuguese cuisine. credits (http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/la-salette/)
Recipe: Baked Stone Bass, Grilled Yellow Corn, Sautéed Collard Greens, and Raw Sauce
Cherne Assado no Forno com Molho Cru, Milho Amarelo Grelhado e Refogado de Couve Galega
The corn:
1 ½ cups (218 grams) yellow corn
3 tablespoons (39 grams) butter
1 clove garlic, thinly sliced
Fine sea salt
Freshly ground black pepper
The collard greens:
6 cups (180 grams) collard greens or about 12 leaves, sliced 1/8 -inch thick
2 cloves garlic, thinly sliced
3 tablespoons (42 grams) extra virgin olive oil
Fine sea salt
Freshly ground black pepper
The arctic char:
4 (5-ounce/145-gram) stone bass fillets, skin off
Fine sea salt
Freshly ground white pepper
The raw sauce:
2 medium shallots, 1/8 -inch dice
2 cloves garlic, 1/8 -inch dice
¼ cup (59 grams) white wine vinegar
½ cup (112 grams) extra virgin olive oil
1 tablespoon (15 grams) puréed tomato
¼ cup (10 grams) minced flat leaf parsley
2 teaspoons (9 grams) fine sea salt (or to taste)
Piri piri sauce or other hot sauce
This dish is very popular at the restaurant – diners really enjoy the exciting flavor combination of the fish with the bitter collards, the sweet corn, and the acidic raw sauce. You can substitute stone bass with arctic char, salmon, or halibut; whatever’s the freshest fish available. You should note the size of the collard cuts is important. One eighth of an inch wide delivers perfect results; any thinner and they’ll cook too quickly and become mushy; any thicker and their bitterness can get overwhelming. Slicing the collards 1/8 -inch wide is the ideal size for sautéing and brings out just the right amount of bitterness and flavor.
Molho cru is traditionally served on fried fish such as sardines or Spanish mackerel. In the summer months when heirloom tomatoes are at their peak of freshness, combine equal parts molho cru and tomatoes and serve it over just about any seafood from grilled sardines to steamed mussels to baked grouper. Ideally you should use this sauce immediately after it’s prepared so its freshness shines through. Leftover sauce makes a terrific marinade.
For the corn:
Grill the corn and then cut the kernels off the cob. Place the cut kernels in a pan and briefly sauté them with the garlic butter and enhance their flavor with salt and pepper to taste.
For the collard greens:
Pour olive oil into a sauté pan and heat on medium heat. Lay the cut collard greens and garlic in the pan and sauté them for about 8 – 10 minutes, until they turn a deep green color. Taste intermittently and enhance their flavor with salt and pepper to taste. Try not to let the collard greens sit for more than 15 minutes before serving.
For the stone bass:
Preheat oven to 450 degrees Fahrenheit (232° C). Sprinkle fillets with salt and pepper. Add vegetable oil to a large ovenproof sauté pan and sauté one side of the fillets on the stove on high heat. Turn the fish over and place the pan into the oven. Bake until cooked through, about 2 – 3 minutes – it will depend on the thickness of the fillets.
For the raw sauce:
Combine the shallots, garlic, vinegar, olive oil, and tomato puree. Enhance the flavor with piri piri sauce and salt. The hotness of the sauce and flavor of the salt should be identifiable. Stir in the parsley just before serving.
To serve:
Warm up the corn and collard greens. Make a nest of collard greens in the center of each plate and spoon the corn into the nests. Lay the stone bass on top of the nests. Spoon some raw sauce onto the fillets. (recipe and photos credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/la-salette/)
Read my article of LaSalette here. Visit LaSalette’s website and order the LaSalette Cook Book – Cozinha Nova Portuguesa by Chef Manuel Azevedo and many other products. You may also the cook book on amazon at the links on this page under cook books.
Credit: http://www.lasalette-restaurant.com/
It contains 360 pages, over 270 recipes, and the beautiful photographs by Portuguese photographer Henrigue Bagulho will leave you craving the flavor of Portugal, and inspire you to try the recipes. What a perfect gift for the special Portuguese foodie in your life!
LaSalette Cook Book – Cozinha Nova Portuguesa Chef Manuel Azevedo: Order below
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.
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