Category: Holiday Recipes

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Arroz de Camarao – Portuguese Shrimp and Rice

I love shrimp! This is one of my favorites! It’s is a perfect dish because of it’s versatility. It’s easy to prepare for a quick diner and good enough to serve for your guests for a special occasion. Enjoy!

 

Serves 6-10

Ingredients:

1 small chopped onion

3 tbsp olive oil

3 tablespoons red bell pepper (finely minced) optional

2 cups long grain rice *preferably Uncle Bens or Carolina brand 

3to4 cups boiling water (3 if you like a dryer rice)

1 chicken bouillon cube

2 to 3  teaspoons salt

1 cup frozen sweet peas (this is optional)

1 to 2 pounds medium raw, peeled and deveined shrimp

1 teaspoon paprika

1/2 cup white wine or vinho verde

pinch of salt

Preparation:

In a heavy medium pan, saute 1/2 of the onion (and red peppers) in 2 tbsp of the olive oil until translucent on med high heat for 2 minutes. Add the rice and paprika and stir fry it for about 1 minute to coat with the olive oil.

Slowly add the boiling water.

When the rice comes to a boil, cover and reduce heat to medium. Cook for 15 minutes stirring only once or twice. * I like a firm rice so I only cook it for 15 minutes and then take it off the heat. Cook longer if you prefer. Leave the rice covered to keep it warm until you add the shrimp.(*instructions below)

Shrimp Preparation:

* I like to cook my shrimp separate since I think sauteing it with the seasonings and wine gives it more flavor.  

In a small skillet on high, saute the remaining onion in 1 tbsp olive oil until translucent. Add the shrimp and cook for about 1 minute or until the shrimp turns golden. Add the paprika. pinch of salt and wine, and let cook for a few minutes longer until pink. 

*Optional: At this point stir in the frozen peas and cook for a few minutes.  Cover and set aside until the rice is done.

Add the shrimp to the rice, stir gently. Sprinkle on some fresh minced parsley for presentation. Enjoy!

 

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Portuguese Style Fish Fillets – Filets de Peixe

Portugal is a seafaring nation with a well-developed fishing industry. It has Europe’s highest fish consumption per capita and is among the top four in the world.

Nazaré; Portugal’s Most Picturesque and Famous Fishing Village, is blessed with a beautiful sandy beach, a deep-seated culture and a picturesque old town. It’s perfect for those seeking a quiet vacation in a delightfully authentic fishing town.

Nazaré, is named after a statue of the Virgin Mary which was brought from Nazareth by a monk in the 4th century.

Photo: (http://www.aguide2portugal.com/blog/nazare-portugals-most-picturesque-fishing-village/)

The town of Nazare is also famous for it’s beaches and the most spectacularly big waves.

The world’s biggest wave was surfed this year in Nazare by Garrett McNamarra. Watch this amazing video!

 

Now that I’ve shared a little bit of Portugal’s geography lesson with you. Let’s start cooking!

Filets de Peixe

Ingredients:

2 lbs fish fillets – (preferably cod but you can use any flaky white fish)

2 eggs

1 tbsp water

flour

salt & pepper

garlic powder (optional)

1 lemon

Oil for frying (preferably corn or vegetable – about 1 and 1/2 cup)

1 tbsp olive oil

Garnish: Lemon wedges, olives, sauteed onion

Instructions:

Start this step when you are ready to fry the fish. Cut the fillets into serving size portions that are approximately 1/2 inch thick. Season with the salt, pepper and garlic to your taste.

Squeeze the juice from half of the lemon on top of the fish and set aside for about 5 minutes. (Do not let the lemon sit longer because the acid will begin cooking the fish and it will disintegrate.)

Beat the eggs with the water in a medium bowl and set aside.

Place the flour in a bowl large enough to be able to coat the fish evenly.

Place enough oil in a heavy frying pan to reach 1/2 inches deep. Add the olive oil. Turn the heat on med-high.

(Meanwhile be sure you are ready to begin cooking the fish, if not turn off the burner.)

Using one dry and one wet hand method, coat the fish with the egg, shaking excess egg off back into the bowl.

Coat the egg soaked fish in flour with the dry hand, pat to shake off excess flour and place on a try.

*Test the oil by placing one tip of the fillet into the oil. The fish should sizzle but the oil should not be smoky.

Place about 4-6 pieces of fish onto the hot oil and cook for about 4 minutes on each side until golden brown.

Adjust the heat as you notice it gets too hot. Add more oil as needed to complete the frying process.

Place the fish on brown paper lunch bags or paper towels to absorb any grease.

Serve with Portuguese rice and garnish with lemon wedges olives and onions (optional)

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

Port Wine – Vinho do Porto – Stawberry Fruit Salad

fruit-salad

You’ll love this fruit salad for summer picnics, Holidays and for family celebrations. It’s so simple and easy to make, because you don’t have to peel and slice the fruit.

The secret to this recipe, is that you use a packages of frozen strawberries in syrup.

*You may substitute the recipe with low calorie canned fruit, or use any of your favorite fresh fruits.

However, to obtain the rich sweet flavor of strawberries and Port you must use the frozen strawberries in syrup.

*If you want to make this for children, leave out the Port wine, it’s just as delicious!

Ingredients: Serves 12-24

Note: These ingredients are all optional so substitute with your favorite fresh or canned  fruits.

1/2 cup Vinho do Porto – (Port wine)

2 cups fresh strawberries cut into slices

1 (16 oz) container frozen strawberries in syrup

1 can chunk pineapple with juice

1 can sliced peaches

1 can fruit cocktail

1 can sliced pears

1 cup grapes

1 – 2 cups chopped cantaloupe (optional)

sliced bananas (optional)

 *Note if you want a low calorie option use fruit in its own juice and not sweetened

 

Instructions: Prep time – 10 minutes

Place all ingredients into a large bowl. Stir gently to incorporate the wine into the fruit.

Place it in your refrigerator or in a cool place for at least 2 hours before serving but it’s better if left overnight in your refrigerator to allow the port wine to infuse the fruit.

When ready to serve, transfer the fruit into a large glass punch bowl. Serve with a ladle into individual glass cups or bowls.

Store in refrigerator for up to 3 days if you have any left over that is! Enjoy!

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Frango Churrasco – Portuguese Chicken on a Brick

Portuguese “Frango Churrasco” – Barbequed Chicken, is one of the most popular dishes for summer cookouts.

There are many different recipes for this dish from using basic salt and pepper to adding oregano and rosemary.

My recipe, combines the classic Portuguese style spices, with an American twist of using a “Brick” to cook the chicken.

The chicken will cook quicker because it literally cooks on both sides with the heat from the hot brick cooking the top of the chicken and the hot grill cooks it on the bottom. You’ll notice you’ll get a great golden sear on the skin from the pressure of the brick as the chicken cooks slowly.

Ingredients:

2 small fryer chickens (3 to 4 lbs each)

4 cloves garlic crushed

2 tbsp salt

1 tbsp paprika

1/2 cup white wine

Juice of 1/2 lemon

2 tbsp Piri Piri or Tabasco sauce (Add more to taste)

2 tbsp olive oil

Cooking Marinade to brush on chicken:

2 tbsp butter or margarine

1/2 cup white wine

Leftover marinade

You will also need:

2 bricks wrapped in foil or a large heavy cast iron skillet

Preparation:

Butterfly the chicken by cutting down the back bone. Mix all the ingredients to form a marinate in a small bowl and reserve 2 tablespoons.

Coat the chicken with the marinate. Place in a shallow pan or plastic bag and store in the refrigerator.

Let it marinate for at least 2 hours or best, if left overnight.

Wrap 2 bricks with foil and place on the hot grill to heat up.

Grill should be hot then lowered to medium.

* Bricks will be hot – Use oven proof gloves.

When ready to cook, remove chickens from pan or the plastic bag.

Place the chickens skin side up on the grill and place one brick on top of each one. If you don’t have a brick use a heavy iron skillet. Close the grill and let chicken cook for 10 minutes.

In a small saucepan, mix reserved marinade with the butter and 1/2 cup of wine. Place saucepan on top of the grill and cook to evaporate the wine or heat up for a few minutes on your stove top until boiling point.

After 10 minutes check the chicken and turn over, skin side down.

Place the brick back on top of the chicken, close the grill and let cook for 5 minutes.

Begin Coating the chicken with the leftover marinade to moisten the chicken as it cooks if needed.

Check the chicken every 5 – 8 minutes to be sure it’s not burning. If you see flames, developing simply move the chicken off the flame to a different location on the grill.

After 1/2 hour, the chicken should have a good sear and charred color on it.

Lower the heat if you notice flames burning the chicken. Continue cooking for another 30 – 45 minutes,  or until the legs are fully cooked turning every 10 minutes.

*Note: All grills are different so you may find that you need to cook your chicken for a longer time.

*Cut through the legs and thighs for faster grilling.

You may also finish cooking the chicken in the oven for 10 minutes at 350.

Serve with my Potato Salad or Rice recipe.

Enjoy!

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

Portuguese Style Lobster Bake

    DSC05812

Summer party time is here and nothing beats a Portuguese style, New England Lobster Bake! Our family plans 2 bakes a year, with one on Father’s Day!

Don’t worry, you don’t need to bring Dad and dig a hole on the beach for this easy recipe!


Portuguese Chourica is a traditional ingredient in the New England Clam Bake, since the Portuguese fishermen who immigrated to the area began incorporating it into the recipe many years ago. Some people also add raw eggs in the shell to the bake. Once the eggs are cooked, the bake is done.

It’s easy to prepare because all you have to do is put everything in one pot and let it cook on the grill, or even on the stove top!

No plates, needed! Just poor everything onto clean newspapers on top of your picnic table and enjoy!

Easy clean up, just wrap up the newspaper with shells and pop them in the trash!

*Note: All shellfish and vegetables in this recipe are uncooked.

Don’t throw out the leftovers! Make Seafood Chowder. Here’s the recipe!

Serves 8-12 

Ingredients:

8 lobsters 1 1/4 pound average (1 or 1/2 per person)

4 lbs steamer clams

2 lbs mussels

2 lbs shrimp

2 chourico sausages (cut into 2 inch pieces)

1 stick of butter or margarine

8 shucked ears of corn

1 large onion cut into fourths

8 – 12 small red potatoes (1 to 2 per person)

1 teaspoon salt (Only if you do not use seaweed)

2 cups Vinho Verde (enough to have 2 inches of liquid in pot)

*Optional – 4 cups or 2 large handfuls of seaweed (you will find it FREE at the store where you buy the lobsters. They will pack your lobsters in it.)

*Optional – 8 raw eggs

Condiments:

Lemon wedges

Melted Butter

 

DSC05806

DSC058041 large steamer pot or a large turkey roaster pan with lid *Note:  (you can use 2 large aluminum disposable roasting pans using 1 for cooking and 1 for the lid. This will make it easy clean up!)

Preparation:

Step 1

Wash potatoes, rinse the seaweed and set aside. Wash and clean the mussels and clams. Remove the elastic from lobster claws.

Step 2

Place 1/2 of the seaweed in bottom of the pan. Next , layer the ingredients as follows; Lobster, Onion, Potatoes, Corn, (eggs optional) Chourico, Clams, Mussels and Shrimp last.

Add the wine. Cut up the margarine into a few pieces and place on top of the seafood. Top with the remaining seaweed. Cover. (The bake cooks from bottom up so be sure to place the items that need longer cooking time on the bottom.)

Step 3

Cook for 30 -45 minutes on high heat on grill or stove top. When the potatoes are cooked, the lobster bake is ready to eat!

Save some broth to serve in bowls for cleaning the steamers. Save any leftovers to make seafood chowder!

*Note: How to tell a lobster is cooked

  • The meat inside the lobster will be firm, white and opaque. The tomalley, which fills much of the body cavity will be greenish-yellow.
  • The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked.

Be sure to have lots of Vinho Verde, since it’s the perfect wine for seafood! Go all out and make fresh Pao Milho to serve with the bake!

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

Pastéis de Nata – Portuguese Custard Tarts

These classic pastries are everyone’s favorite. Once you experience just how easy they are to make at home, you’ll never buy them at a bakery again.

Unless of course, your lucky enough to be in one of the famous pastry shops in Lisbon!

Before we get started, I want to share with you the history of this famous pastry that was first created over 200 years ago!

Portuguese Egg Custard Tarts, famously known as Pastéis de Belem are famous in many countries all over the world.

The original Pastéis de Belem, were first created by nuns who lived at the Monestary of Jeronimos in Belem, Lisbon in 1837.

Casa Pasteis de Belem is located in the town of Belem in Lisbon, Portugal. The official name of the town is “Santa Maria de Belem” but its referred to as “Belem”. The name “Belem” originated from the Portuguese word for “Bethlehem”.

Many bakeries have tried to replicate the recipe to no avail. The equally famous; “Pasteis de Nata” it’s copy cat version, has become a famous substitute for the original at every Portuguese bakery throughout Portugal and many other countries around the world.

The famous recipe is kept a secret. “The secret can only be memorized, it can’t be written down”, says the pastry chef who was carefully selected among 80 co-workers.

Café Pastéis de Belém below, sells approximately 20,000 pasteis per day! Wow!

Photo Credit: (http://www.flickr.com/photos/cialowicz/6122617070/)

The pastry’s name was trademarked in 1911, which means the company is the only one that can call the famous sweets by that name.  Visit this dessert site; desserteater.com for more on the history of one of the world’s most popular desserts!

In, December 2011, Pasteis de Belem was listed by Lonely Planet # 2 of 583 things to do in Lisbon, #5 of 12718 restaurants in Europe and # 42 of 382 restaurants in Portugal. (desserteater.com)

Watch this video of the famous bakery of Pasteis de Belem.

*I recommend that you try making this recipe a few times to adjust for your own oven temperature and baking time. Happy Baking!

Find this complete recipe plus 100 other recipes in my new cookbook!

Click here to order Taste Portugal cookbook!



Makes 18 – 24 depending on size of your tins

Ingredients:

1 lb – Defrosted Puff Pastry Dough – *Note: Your local bakery may sell it, or buy: (Pepperidge Farm Puff Pastry Dough

2 cups whole milk (must be whole milk not low fat or skim)

1 1/2 cups sugar

1/2 cup flour

1 cup water

2 slices lemon rind

1 stick cinnamon

7  X Large egg yolks (room temp)

Cinnamon for garnish

 

 

 

 

 

Desserts / Holiday Recipes / Photo Gallery / Recipes

Almond Tart – Tarte de Amendoa

Credits photo and recipe: https://www.facebook.com/theportuguesekitchen

 

TARTE DE AMENDOA / ALMOND TART

 

Filling:

1 stick of butter, softened
1 cup of sugar
2 eggs, beaten
1 cup of flour

 

Topping:

1/2 cup sugar
1 stick of butter
6 tbs of milk
1 cup of sliced or slivered almonds

 

Filling:
Grease a tart tin with nonstick spray and sprinkle with flour.

Cream the butter with the sugar. Add the eggs and flour and mix well.

Spread the mixture into the tart tin and bake for about 20 minutes at 350 degrees or until the center looks spongy and is golden.

Remove from the oven and set aside.

Topping:
Mix the sugar, butter, milk and almond slices in a sauce pan. Heat the mixture up until it starts to boil and turns into an opaque tan color.

Spread the topping over the cooked dough and return to the oven.

Bake at 350 degrees for at least 10 minutes or until it turns a golden brown color and the topping is no longer bubbling. Allow to cool before serving.

Desserts / Holiday Recipes / Photo Gallery / Recipes

Mini Pão-de-ló

Mini Pao de Lo photo and recipe by: www.alquimiadostachos.com

I found this recipe for Mini Pão-de-ló last week. They look so cute and delicious!

I though this would be a great treat for you to make for Mom on Mother’s day.

Watch the classic song;  “Mãe Querida” at the end of this post!

Happy Mother’s Day to all the moms! Enjoy!


  • Ingredients:
  • 2 Eggs
  • 10 Egg yolks
  • 12 tbsp of sugar
  • 5 tbsp flour
  • 1 tsp of baking powder

 

  • Instructions:

Beat the eggs, yolks and sugar for 10 minutes until very light and foamy.

Sift together the flour and baking powder and fold into the batter gently.

Form molds with parchment paper inside coffee mugs into 18 liners and place in muffin trays (you may use cup cake liners instead)

You may find that the amount may vary depending on the size of your muffin tins.

Preheat oven to 428 degrees. Pour batter into molds and cook for 5 minutes.

 

Portuguese Translation: 

Ingredientes:

 

  • 2 ovos
  • 10 gemas de ovo
  • 12 colheres (sopa) de açúcar
  • 5 colheres (sopa) de farinha
  • 1 colher de chá de fermento em pó

 

Preparação:

 

Bater as gemas, os ovos e o açúcar até obter um creme muito leve e espumoso (cerca de 10 minutos).

Juntar a farinha com o fermento e peneirar. Envolver delicadamente no creme de ovos.

Com a ajuda de um copo, formar 18 formas de papel almaço.

Verter nelas a massa e levar ao forno pré-aquecido a 220ºC, durante 5 minutos.

Obs.: Coloquei as formas de papel num tabuleiro de queques, para evitar que estas se abrissem durante a cozedura.

 

Vários Artistas – “Mãe Querida”

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

Bolos de Arroz – Rice Flour Cupcakes

My first memory of eating Bolos de Arroz (Rice Flour Cupcakes) was when my family traveled back to Portugal a long time ago.
The morning after arriving in Lisbon, my parents took my brothers and sisters and I downstairs to the bakery located in my Aunt’s apartment building.
When we placed that first step onto the sidewalk the aroma of the fresh Papo Secos baked that morning made my mouth water.
Little did I know that something better was going to get me hooked for the rest of my life!
Nothing tempts your pallet more than a Portuguese bakery early in the morning when you can smell the fresh bread, the pastries and the fresh brewed espresso being served.
This was my first attempt at making this recipe and I was pleasantly surprised at how wonderfully light and fluffy they came out. My first bite brought me back to Portugal and that bakery. Enjoy the recipe and I hope it brings you back some found memories!
Ingredients for 12 cakes in muffin tins or (6 coffee cups 6 to 8 oz)
1 1/2 cups of sugar
2 cups flour
1 cup rice flour
3/4 cup of margarine
2 tablespoons of baking powder
6 eggs room temperature
1 cup of warm milk
2 tsp of grated lemon peel

Instructions:
* Note: Prepping the parchment paper took the longest time. Do this step first:
I also used ceramic coffee cups to bake the cakes because I wanted to make it authentic looking but this is optional. You can make also these with regular muffin tins using cupcake liners.
Line muffin tins or oven proof cups or ramekins with parchment paper or use cup cake liners and lightly spray with cooking spray.
Begin Prep:
Beat together the sugar and margarine until light and fluffy. Add the lemon zest and beat well.
In a separate bowl, beat the eggs and milk until well incorporated, then add to the sugar mix. Beat the batter for at least 5 minutes.
Add both flours and baking powder to the batter and  beat for at least 5 minutes or until the batter is light yellow, and fluffy.
Fill the tins, or cups 3/4 to top. Cook at 350 for 20-25 minutes. (If you use ceramic cups it will take 30 minutes or longer depending on your oven).
During the last 5 minutes sprinkle with granulated sugar and cook until they turn a golden brown. Enjoy!
You can also make mini cupcakes but cook for only 15 minutes or less depending on your oven.

 

 

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

Portuguese Style Chick Pea and Egg Salad

Chick Pea and Egg Salad

 

 

This dish can served as a side dish or main dish. It’s very popular as a side dish with Bacalhau Cozido (Boiled Salt Cod recipes) or Bacalhau Assado (Baked Cod Fish)

Ingredients:

2 cans Chick Peas (I use Progresso)

6  hard boiled eggs (sliced)

1/2  tsp salt

1/2 tsp pepper

1/2 small chopped onion

2 tbsp chopped fresh parsley

1/4 cup Olive Oil

1/4 cup White Vinegar

Instructions:

Rinse the chick peas, drain and put into a medium bowl. Toss in all ingredients.

Let  the mix sit for at least 15 minutes to absorb the marinate.

Taste and add more seasonings if desired.

Serve or store in refrigerator until the next day.