Category: Holiday Recipes

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

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!

 

 

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

Bolo de Bolacha Maria – Maria Cookie Cake

Maria Cookie Cake

 

Carla Almeida sent me her recipe for Bolo de Bolacha Maria. “This is usually the recipe made by mothers in Portugal, especially in the summer. It’s fresh, easy and kids love it! It’s one of those Portuguese desserts that everyone has at one point or another tried. It is, probably, the dessert most loved by kids in Portugal. I remember that my mother baked it for special occasions, when she wanted to surprised us” She said.
Bolo de Bolacha Maria

Ingredients:

1 can Sweetened Condensed Milk
1 can (same can)  milk
5 eggs
2 big packages of  Bolacha Maria (Maria Cookies)
4 – 6 cups of strong black coffee
1 pint whipping cream
1 tsp of sugar or brown sugar
Cinnamon powder

 

Instructions:
In a large bowl beat together the condensed milk, milk and egg yolks until creamy. Pour mixture into a pan on low heat and stir well until the mixture comes to a boil. Turn off heat.

Meanwhile dip cookies one at a time into coffee for about 5-10 seconds to coat with coffee, but don’t let them get soft. In a spring form pan or large platter, begin layering the cookies one a time then topping each with the egg cream until towers of your desired height form.

In small bowl beat the whipping cream with sugar until whipped. In separate bowl, beat the remaining egg whites until stiff peaks form. Fold the egg whites into the whipped cream gently. Top the cookie cake with the cream. Top the cake with desired amount of cinnamon and crushed Maria cookie crumbs. Put it in the fridge for about 5 hours, or overnight for best results.

Visit this youtube video Bolo de Bolacha for a demonstration of how to assemble the cake. The recipe is different but there are many variations of this classic. Carla’s recipe is unique!… Enjoy

 

Holiday Recipes / Recipes / Side Dish

Chourico Brushetta

 

There’s a common bond with most great chefs. It’s a passion for food that began when they were young, and with a mentor who would become their inspiration. Like many of us, Chef Ricardo Costa of East Providence Rhode Island, grew up with Portuguese culture and dishes prepared by his mother who shared her love through her cooking. “I learned many recipes and techniques from my mother, she was my inspiration to become a chef.” He said. The love for his mother’s food turned into a passion and latter led Chef Costa to receive a degree in Culinary arts & Culinary Entrepreneurship at Johnson & wales university.

The accomplished chef is also a Third degree black belt in Shaolin Kenpo Karate and a Certified Personal trainer. He launched “Chef Ricardo” personal chef, cooking services. His focus is: Healthy Alternatives, Clam & Lobster Boils, International Cuisine,  and Vegetarian & Vegan. “I’ve done many cooking demonstrations at fitness centers, senior centers, wine shops, and civic groups. I want to promote fitness and healthy eating.”

He  launched his own cooking show on community TV called  “The Lighter Side of Life” which aired on a local community channel in the City of Uxbridge Ct.  The chef has been working on new episodes for the show will be back some time this year.

The next time you need a personal chef call Chef Costa at rickyfeedstheworld@yahoo.com – 401-225-0865

Here’s a great recipe that he shared with me!

 

Red Pepper and Chorizo Bruschetta

Ingredients

  • 4 tbsp extra virgin olive oil
  • 250 gr (about 1 cup) spicy Spanish chorizo, sliced into 1 cm (1/2 inch) rounds
  • 1 medium onion, peeled and thinly sliced
  • 1 teasp Spanish smoked paprika
  • 6 red peppers cored and thinly sliced
  • 1 large red chili, seeded and finely chopped (optional)
  • 3 garlic cloves, finely chopped
  • 1 small twig fresh oregano, finely chopped
  • salt and pepper to taste
  • 3 tbsp sherry vinegar
  • 60 gr ( about 1/4 cup) fresh chopped cilantro, coarsely chopped
  • 4 large slices of Italian or sourdough bread toasted

Preparation

Heat olive oil in a heavy skillet over high heat. Add chorizo rounds and sauté, stirring once in a while, until nicely browned, about 2-3 minutes. Add the sliced onion and sauté for 5 minutes longer. Add the Spanish paprika and the sliced peppers. Lower heat to medium and cook for another 5 minutes or until peppers start to soften. Add the chili, garlic and oregano. Taste for salt and pepper.

Set heat to low and cover the saucepan. Braise pepper-onion mix for about 15 minutes. Peppers should be soft but not disintegrating. Leave enough sauce to coat the peppers. Season with sherry vinegar. Taste again for salt and pepper. Just before serving stir in the chopped cilantro. Spoon over the toasted bread. Serve on its own or accompanied by greens.

 

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 / 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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Holiday Recipes / Main Dish / Recipes / Side Dish

Pear Pecan Salad with Queijo Fresco and Balsamic Vinaigrette

Happy New Year everyone!

Like most of you, I indulged this past holiday season. Now it’s time to start the new year with a healthy recipe for my favorite salad. It’s a very easy recipe, yet it’s very elegant and it will make you feel like you’ve ordered it at a fine dining restaurant.

I used Portuguese Queijo Fresco, but you can substitute with farmers cheese which is also about 60 calories per ounce. I prefer a lightly dressed salad but you can double the recipe if you prefer more dressing.

You’ll find that I used mustard in the dressing but don’t be afraid to use it. The mustard actually cuts the tartness in the vinegar. This dressing will store nicely in the refrigerator for up to 3 days so don’t worry if you make too much of it. However don’t make the salad until a few hours before serving. Store it in the refrigerator to retain it’s freshness.  (Note: This salad goes well with a light Raspberry Vinaigrette if you prefer.)  Enjoy!

 

 

Ingredients:

4 cups Spring mix salad

1/2 cup candied or regular pecans (or walnuts)

1 whole sliced ripe pear

4  oz Queijo Fresco or Farmers cheese in cubes

 

Balsamic Dressing:

4 tbsp balsamic vinegar

2 tbsp Olive Oil

1/4 tsp salt

1/4 tsp black pepper

1 small (crushed) clove garlic

1/8 tsp yellow mustard

 

Preparation:

Prepare dressing by mixing all ingredients in a small cup and mix well. Taste and add more salt or pepper if desired. Set aside until you are ready to serve salad.

Wash and then dry salad by absorbing moisture with a paper towel and place in large salad bowl.

Add the pear, pecans and cheese. Add dressing and toss lightly.

 

 

 

 

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.