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

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!

 

 

 

 

 

Main Dish / Photo Gallery / Recipes / Side Dish

Chef Rui Correia on “The Today Show”

 

Chef Rui Correia, chef/owner of Douro Restaurant in Greenwich Ct. made his Portuguese version of a croquet monsieur sandwich, “Francesinha”, on the “Today Show” Monday February 20th, 2012.

Francesinha (meaning Little Frenchie or simply Frenchie in Portuguese) is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat and covered with molten cheese and a hot thick tomato and beer sauce served with french fries.

It is said that the Francesinha was an invention in the 1960s. Daniel da Silva, a returned emigrant from France and Belgium, tried to adapt the croque-monsieur to Portuguese taste. Other versions date the Francesinha to the 19th century. It is a very popular dish in Porto and is connotated with the city, although it can be sometimes found elsewhere in Portugal. It is often a ritual meal for some that will eat it once a week or whenever they get together with friends before or after attending a football match from a local team (FC Porto, Boavista, Salgueiros, …) A classic francesinha meal would include the sandwich, surrounded on a bed of chips doused in the famous sauce, and complimented with a fino (literally meaning thin) draught beer. Locals will have their favorite restaurant with the best Francesinha in town, typically arguing about the quality of the sauce (a secret recipe that varies by restaurant) and the quality of the meats..(Wikipedia)

 

 

Chef Rui has had may guest appearances on The Today Show demonstrating his Pizza and Paelha recipes.

Here’s his bio from the restaurants website:

“Chef Correia was born in Porto, Portugal, a coastal city on the banks of the Douro River. Rui was raised in restaurants working with his grandfather at his restaurant in Gaia, Portugal. This is where his interest in the culinary arts started brewing, but the passion didn’t hit him until he moved to America.

Rui first attended Concordia University on a soccer scholarship, within a years time he decided to follow his passion of cooking. He left Concordia to attend the New York Restaurant School, in New York City. His studies and talent led him to some of the best kitchens in New York. Rui went to work for Bobby Flay at Mesa Grill Restaurant, then to acclaimed restauranteur Danny Meyer at Union Square Cafe.

Rui returned home to Westchester, and joined Palmer’s in Bronxville, New York as Executive Chef. Rui assisted in the opening of Palmer’s second restaurant in New York City called Washington Place, in the West Village. After traveling between both restaurants Rui decided to take the leap and open his own place, Cafe Porto.

Cafe Porto opened in 1999 and was located in Yonkers, New York, Rui brought a combination of his talent and what he learned years ago in Portugal with his grandfather. After five years of having Cafe Porto, Rui sold his business in 2004 to become the Executive Chef at Oporto Restaurant in Hartsdale, New York. During the five years Rui was at Oporto he always had dreams of getting back to his own kitchen and restaurant. In 2009 thats just what he did, in opening DOURO.”

R C

Congratulations Chef Correia!

 

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

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

 

 

Appetizers / Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs / Video Collection

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

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

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!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

Pasteis de Carne – Savory Beef Puff Pastry Pockets

dsc05907 dsc05906Pasteis 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.

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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.

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Serve warm or at room temperature.

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

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Main Dish / Photo Gallery / Recipes / Soups

Broccoli & Cauliflower Corn Chowder

 

Here’s my recipe for Broccoli & Cauliflower Corn Chowder featured in Western Mass Women’s Magazine January 2011 issue.

By Maria Dias, Contributing Writer

whats_cooking_maria_dias_headshot

 

Happy New Year Everyone!
Let’s start off 2012, with healthy chowder for your family’s diet which will keep them warm during the cold winter months. This soup is loaded with iron, calcium and vitamins. I used low fat milk to reduce calories, but you can use regular milk if you prefer. Enjoy!

Serve with my Corn Muffins recipe on this blog…..Stay warm and start cooking!

 

 

 

 

 

 

 

 

 

 

 

 

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs / Video Collection

Bolo Rei – King of Portuguese Cakes

Bolo Rei is Portugal’s king of cakes. It’s traditionally eaten throughout the Christmas season, but mostly on January 6, the twelfth day of Christmas, which is known as King’s day.

The date is when the three kings arrived in Jerusalem to greet the newborn baby Jesus.  The legend is that the three kings were disputing which one of them would be the first to give their gift to Jesus. Upon their travels they met a baker who baked a cake with a bean inside it.

Which ever one of them got the slice of cake with the bean would give their gift first. Through the years coins and trinkets were added to the cake instead of the bean which would bring good luck upon the bearer. The cake without the fruit on top is often called Bolo da Rainha! My recipe inspired by Cascaistravel.com. Enjoy!

The cake was introduced to Portugal by the Confeitaria National bakery run by the Casteneira family for over 100 years.

Visit the website for the history of the origin of the recipe at confeitarianacional.com.
Watch the video of the famous bakery at: www.portugaldailyview.com/portuguese-christmas-cakes

Find the recipe in my Taste Portugal More Easy Portuguese recipes cookbook. Order on Amazon below:

    Ingredients:

    Yeast

    2 tbsp active yeast
    2 tsp granulated sugar

    1 tablespoon flour
    1/3 cup warm water

    Dough

    1 cup finely chopped assorted crystallized fruit NOTE: (I used dried apricots, dates, and raisins in my cake)
    1/2 cup seedless raisins
    1 teaspoon  finely grated lemon rind
    1 teaspoon finely grated orange rind
    2 tablespoons port wine
    2 tablespoons rum

    1 teaspoon salt

    1 and 1/4 stick butter (10 tablespoons)
    1 cup granulated sugar
    3 eggs
    2 egg yolks
    5 cups all purpose flour
    1/2 cup warm milk

    1/4 cup chopped almonds
    1/4 cup chopped walnuts

    Topping

    crystallized fruit of your choice, such as pineapple, cherries, or figs
    1 egg for egg wash
    confectioners sugar


    Instructions:

    Prepare the yeast mixture

    In a small bowl mix together the yeast, sugar and flour and warm water. Stir and let sit for a few minutes for yeast to dissolve and activate.

    For the Dough

    In another bowl add the chopped crystallized fruit, raisins, grated lemon and orange peel, port wine and rum. Leave the fruit to soak up the liquid while you prepare the dough.

    In a large bowl beat the butter and sugar together with an electric mixer until smooth and creamy. Beat in the eggs and egg yolks one at a time. Gradually beat in the flour and the milk. Then add the yeast mixture to the dough.

    Add the almonds, walnuts and pine nuts and the crystallized fruit mixture.

    Lightly mix in more flour as needed to create a sticky bread like dough.

    Cover and leave to rise in a warm place for about one hour or until it has doubled in size.

    Take the dough and knead for about one minute, then shape into a round loaf and place on a greased baking tray.

    Using your thumbs, open up a hole in the middle of the dough so that you are left with a wreath shape, or crown. I used a greased and floured ramekin and placed it in the middle of the wreath to form the wreath.

    Note: To add the surprise: Make a hole with a knife on one side of the wreath and push the wrapped broad bean into the dough. Choose another spot on the wreath, make a hole with the knife and push the wrapped coin into the dough.

    Topping

    Decorate the wreath with a few crystallized fruits. Beat the egg and brush over the wreath. Cover and let rise in a warm place for about one hour or until it has doubled in size.

    Remove ramekin and bake in a preheated over at 375 degrees F for about 40 minutes or until golden brown. Cool and dust with powdered sugar.

     

     

     

    Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

    Pão de Ló – Portuguese Sponge Cake

    Pão de Ló – “Sponge Cake”  Just as the translation is easy, so is the recipe. This cake is so easy to make that you’ll find yourself making it again and again. The recipe uses no oil, butter or fats so it’s virtually fat free!

    This classic dessert is so versatile that you can make it for all the holidays, special occasions, bring it to a pot luck diner as a dessert, or just make one when you’re craving a simple cake.  Enjoy!….. and…..Happy Holidays!

    This is a Christmas photo of the classic – Portuguese – Pao de Lo which I give as home made Christmas gifts for my family and friends.

    *Please note: There is Silk – Poinsettia in the center

    (Do not use real Poinsettias with food items)

    Pao de lo recipe:

    You will need an extra large bundt pan to cook the cake. If you don’t have an extra large pan be sure to use parchment paper all around so the cake doesn’t over spill.

    Here’s our youtube video cooking the recipe.

    Please subscribe and like our page for the latest video postings!

     

    Ingredients:

    10 brown eggs (room temp)

    1 1/2 cups sugar

    2 cups sifted flour

    1/4 tsp salt

    1 tsp baking powder

    1 tsp (grated lemon peel – Optional)

    Preparations:

    Make sure your eggs are room temp or place them in a bowl of warm water for about 15 minutes.

    In a large bowl beat the eggs until foamy. Add sugar and beat for at least 20 minutes until batter becomes very thick,  stiff peaks. (Add lemon at this point if desired)

    Note: If using a kitchenaid mixer, mix for only 10-15 minutes until stiff peaks form.

    While the sugar and eggs are beating, mix flour, salt and baking powder in a small bowl.

    When the batter is ready, add the flour mixture very slowly 1/4 cup at a time on low speed or fold in with a spatula. 

    This should only take about 3-5 minutes. (Don’t over beat, this is important) 

    Grease a large tube pan. (Aluminum works best). If your pan is smaller, line the top few inches of the cake pan with parchment paper in case the batter rises over the top. Poor batter into the pan and shake slightly to spread evenly. 

    Cook at 350 degrees F. for 45 minutes or until a toothpick comes out clean.

    Let the cake cool for about 10 minutes. Invert the cake pan right side up onto a serving dish.

    (Note:  This cake freezes well so you can make it ahead of time. Slice into pieces for individual servings or freeze the whole cake. Make sure it’s completely cooled, wrap in saran wrap and heavy foil or in Freezer bags.)

    Pao de Lo – Easter Decoration

     

    Holiday Recipes / Photo Gallery / Recipes / Side Dish

    Portuguese Style Roast Potatoes & Sweet Potatoes

    Portuguese roast potatoes

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     Portuguese Roast potatoes are a hit at every party! They’re a perfect side dish for your roast beef, roast chicken, pork and delicious with your Holiday Baked Ham.

    Ingredients:

    2 pounds any potatoes ( washed, peeled or slightly peeled)

    If making sweet potatoes (peel and cut into quarters)

    2 large carrots (peeled and quartered) optional

    1 small onion (chopped)

    1 teaspoon salt

    1 teaspoon garlic powder

    1/2 teaspoon  pepper

    1 teaspoon Paprika

    1/4 stick of melted margarine or butter

    1/4 cup of olive oil

    Instructions:

    Place all ingredients into a large mixing bowl. Toss well to coat.

    Place seasoned potatoes into a medium olive oil greased baking pan.

    Cook at 400 degrees for about 1 hour or until fork tender. Toss potatoes every 15 minutes to achieve a crispy texture. Do not use a fork to turn over potatoes, use a spatula. Enjoy!

    You can also cook the potatoes in small cubes, but cook for only 30-40 minutes.