Category: Photo Gallery

Main Dish / Photo Gallery / Recipes

Bife a Portuguesa | Steak and Egg Portuguese Style

You’ll find this classic steak dish on just about every Portuguese restaurant’s menu. What makes this dish so flavorful is the combination of red wine, garlic and olive oil which creates a rich sauce that is poured over the steak and egg.

This recipe is from my Taste Portugal cook book! I had the book marks printed for my first book signing! The Galo de Barcelos brings good luck!

Ingredients: Serves 2

2 (8oz) sirloin steaks (½ or 1 inch thick)

 4 cloves garlic (sliced)

 Salt

 Pepper

 2 eggs

 1 tablespoon olive oil

 4 or 6 small potatoes (peeled and sliced into ¼ inch slices or regular cuts)

 Oil for frying potatoes

Wine reduction:

 2 tablespoons  olive oil

 2 tablespoon of butter

½ cup red wine

Preparation:

Season the steaks with salt and pepper and let marinade overnight or for at least 1 hour. Fry potatoes in hot oil, drain, and season with salt and keep warm in the oven.

Cook steaks with the garlic in hot skillet with 1 tablespoon olive oil for 3 minutes on each side. Remove from pan and add wine reduction ingredients. Cook the reduction until reduced by half.

Place the steaks back in the pan on low heat with the reduction. Meanwhile, cook 2 eggs sunny side up in a separate small nonstick skillet.

Heat a large serving plate in the oven. Place steak in the center of the plate surrounded by the home fries.

Place one egg on top of each steak. Pour sauce from the pan over the steak and eggs. Season with more salt and pepper. Garnish with parsley if desired.

This dish is usually served with a serving of Portuguese rice as well, but optional. Enjoy!

Main Dish / Photo Gallery / Recipes / Side Dish

Fava Bean and Chouriço Stew | Favas Guisadas com Chouriço

I’ve had many requests for this Fava recipe. Most of them have been from people who eat this dish at Portuguese festivals and want to make it at home. The dish is easy to make and if you prefer a vegetarian version of this recipe, simply leave out the meats and use vegetable broth.

Fava beans have been around since 6000 BC. They have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. Along with lentils, peas, and chickpeas, they are believed to have become part of the eastern Mediterranean diet around 6000 BC or earlier. They are still often grown as a cover crop to prevent erosion, because they can overwinter and because as a legume, they fix nitrogen in the soil. 

In ancient Greece and Rome, beans were used in voting; a white bean was used to cast a yes vote, and a black bean for no.credits: http://en.wikipedia.org/wiki/Vicia_faba

Ingredients:

2 pounds chouriço sausage (sliced)

2 (19 oz) cans cooked fava beans

1/2 pound of presunto (chopped into small chunks) optional

1/4 cup olive oil

3 large onions (chopped)

3 garlic cloves (finely minced)

1 bay leaf

2 tablespoons crushed red pepper paste

2 teaspoons paprika

1 teaspoon salt or more to taste

1/2 teaspoon pepper

1/4 cup tomato sauce

2 cups chicken stock

1/2 cup white wine

2 teaspoons parsley (finely minced for garnish)

Preparation:

In a heavy sauce pan, saute the onion, chourico and presunto  in olive oil on medium heat for about 5 minutes. Add all the other ingredients and bring to a boil. Simmer for 15 minutes and add the fava beans. Cook on low heat for another 30 minutes stirring the pan often. Cook longer if you like the beans softer.

Serve with crusty bread for dipping.

 

Photos credit:

http://www.acarvalheira.com/

http://allrecipes.com/recipe/portuguese-favas/

http://chocolateamais.com/favas-guisadas-com-chourico-e-ovos-escalfados/

Events / Photo Gallery

Taste Portugal | 101 easy Portuguese recipes – Book Signing

Thank you to all of you that attended our first cookbook signing on March 21.

It was wonderful to have the support of the community, our friends and family. Thank you to the Hubbard Library and it’s staff for the hard work in setting up the event and thank you to the “Friends of the Library Committee” for supplying the food and refreshments.

The event was a success! Due to overwhelming attendance we have scheduled another book signing on May 16, 2015!


 

 

Photo Gallery / Traditional customs

A Review of Primavera Pub in Hartford in NYTimes.com

image credit: Christopher Capozziello for The New York Times

Portugal’s Heritage, Soaked in Wine and Garlic: A Review of Primavera Pub in Hartford – NYTimes.com.

New York Times review of Primavera Pub in Hartford, Ct.

By RAND RICHARDS COOPER

Click here for the full article

 

Following text credit to : RAND RICHARDS COOPER NYT

THE SPACE Seating for 35 in a small, homey room with stained drop-ceiling panels, gingham curtains, rudimentary mismatched chairs and tables, and walls decorated with family photos, musical instruments and commemorative soccer balls. Wheelchair access through the front door.

THE CROWD Regulars, many speaking Portuguese, chow down on colossal portions of seafood and grilled meats served by two friendly waitresses, in stylish black jeans, skillfully navigating the crowded room.

THE BAR Seating for a dozen, with full dining. Drinks include standard cocktails along with Portuguese beers; a changeable wine list of about 15 mostly Portuguese bottles, from $16 to $27; and house wine by the glass from $2 to $3.50.

THE BILL The bargains include appetizers, $4.50 to $8.50; soups, salads and sandwiches, $3 to $8.50; entrees, $13.50 to $16.50; and desserts, $2 to $3.50. All major credit cards except American Express.

WHAT WE LIKED Shrimp cakes, vegetable soup, grilled sausage and peppers, steak sandwich, garlic shrimp, clams in white wine and garlic, grilled shrimp and squid, seafood pasta, wild boar, rib-eye steak with mushrooms, picadinho, bacalhau and clams caldeirada, braised rabbit stew, grilled octopus, porco alentejana, toasted almond cake, flan.

IF YOU GO All-day menu served Tuesdays through Saturdays, 11:30 a.m. to 9 p.m., and Sundays, 11:30 a.m. to 7 p.m. Reservations not accepted. Parking in lot.

RATINGS Excellent, Very Good, Good, Fair, Poor.

Primavera Pub

271 Newington Avenue

Hartford

860-953-7411

Appetizers / fish / Photo Gallery / Recipes / Side Dish

Lisbon Cobb Salad – Salada de Atum

 Lisbon Cobb Salad

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)

Green Leaf Lettuce

Tomatoes

Onion

Carrots

Hard boiled eggs

Pickles

Olives (optional)

Dressing:

Olive Oil

White or red wine vinegar

Salt

Pepper

Canned goods image credit: http://www.vascodagama.ca/gourmet-market/conserves-bompetisco-santacatarina

fish / Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes

Baked Octopus with Potatoes – Polvo Assado com Batatas

 

 

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.

fish / Holiday Recipes / Main Dish / Photo Gallery / Recipes

Bacalhau a Maria – Salt Cod Maria

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.

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

Easy Sliders on Sweet Rolls

I made these slider using King’s Hawaiian Sweet Rolls. The bread tastes like my recipe; classic Portuguese Sweet Bread, so be warned that the rolls are delicious and you’ll eat the whole bag in one day! The bread has it’s beginnings in the 1950’s in Hilo, Hawaii where Robert Taira, the Hawaiian-born son of Japanese immigrants opened his first bakeshop.

Portuguese Sweet Bread is famous in Hawaii, visit this website Kona Historical Society where you’ll find the history of the Portuguese and the sweet bread in Hawaii. Maybe these King’s Hawaiian rolls were inspired by the Portuguese recipe.

 

The sliders were easy to make because instead of making small patties one by one, I simply formed the meat into meatballs and then flattened them with a spatula. They all come out perfectly shaped tiny sliders.

Sliders:

16 Hawaiian buns or Sliders buns

4 hamburgers

Toppings:

Cheese

Lettuce

Onion

Sliced Tomato

Ketchup

Sesame seeds

melted butter 

Cook burgers and cut into fourths. Top with cheese and turn off heat. Set aside and keep warm until ready to assemble sliders.