This recipe for Pineapple Glaced Ham is easy. Don’t buy those expensive fancy hams because this ham recipe is just as delicious, and juicy.
All you need is a regular shank ham or a butt portion ham that you’ll find on sale in your supermarket. Some hams come spiral cut for you.
You’ll only need one can of Pineapple slices and 1/2 cup of brown sugar. In the photo, I added 1 cup of dried cranberries for my Christmas Ham but this is optional.
Wash the ham, cut off any excess fat and place it in a baking pan that has been lined with foil for easy clean up. Add 2 cups of water to the pan.
The water will help draw out the salt from ham while keeping it moist while baking!
Heat oven to 325. Loosely cover the ham with aluminum foil and place it in the oven. Let the ham cook for 20 minutes per pound or more depending on the size of your ham.
*Note:If you have spiral ham cook as per package directions since it will take less time to cook.
Strain the pineapples into a small bowl but save the juice. In a small pan heat the sugar and the pineapple juice at medium heat until the sugar has dissolved and slightly thickened.
During the last 30 minutes before the ham is cooked, remove the pan from the oven and drain the water out of the pan. Pour 1/2 of the glaze over the ham.
Top with the pineapple slices. Pour the glaze over the ham and pineapple slices. Cook for the remaining 30 minutes.
Place the ham on a large serving platter and pour any leftover glaze over it. Arrange dried fruits and fresh fruit around the serving platter for a festive presentation that will wow your guests!
This ham can be served hot or cold and perfect for your holiday parties.
When I first saw the movie “My Big Fat Greek Wedding” with my friends many years ago, they laughed hysterically at the quirky customs, the outrages family members and the huge bridal party.
Although I did love the movie, I found nothing strange about it since I had lived through many of the same big crazy weddings many times.
In fact, I’ve probably been to over 100, “Big Fat Portuguese Weddings.” Some I attended as a guest, while others, as a waitress during my teenage years.
There is a large close knit Portuguese community in my hometown. It seems that there is literally a Portuguese wedding every week during the summer months where everyone is invited!
Lists of the 300-500 guest’s addresses are handed down from generations to the next who follow the same traditions, customs and even serve the same menus.
A recent email request for the chicken soup that is served at Portuguese weddings brought back the memories from weddings attended long ago and the soup that is still on the menu.
An abundance of food is very important for any Portuguese wedding. Generally, the menus consist of a wide range appetizers such as Bolinhos de Bacalhau (Cod Fritters), Rissois de Camarao (Shrimp Turnovers), Folar (Meat stuffed bread) Roast Suckling Pig, Shrimp Cocktail, Cheese, Fruit, Presunto and other cold cuts, a soup course; Caldo Verde (Green Soup) or Chicken Noodle Soup, a fish course which varies from; Seafood Paella, Fish Fillets with Shrimp Rice or Bacalhau a Gomes de Sa (Salt Cod Casserole), and a meat dish with either; Roast Pork Loin, Roast Beef, or Steak.
Later in the evening a buffet is served similar to an “Italian Venetian” hour with many of these same items along with other traditional classics such as Feijoada (Bean stew), Dobrada (Tripe), and many other classic desserts and pastries to many to mention.
Here’s my recipe for “Portuguese Wedding Soup”. It contains a secret ingredient used by some of the caterers.
Keep it a secret if you wish, it’s up to you! Enjoy!
Portuguese Wedding Soup
Ingredients:
3 lb fresh Chicken (whole or cut into pieces)
12 cups water
1 large chopped onion
2 large celery stalks
2 large carrots
2 cloves garlic (peeled)
3 sprigs parsley
1 tbsp salt
1 /2 tsp freshly cracked pepper
1 – 1/2 cups ORZO pasta (or white rice)
(1/2 tsp crushed pepper flakes optional)
Instructions:
In a large stock pot, place the water, onion, 1 stalk of celery, 1 carrot, salt, 2 sprigs parsley and garlic and bring to a boil. Add the chicken and let it cook on medium for 2 hours. (If desired: remove one chicken breast after 1/2 hour of cooking time, remove bones, dice the meat and reserve for later).
After 2 hours remove the chicken and vegetables. Strain the soup through a strainer to remove any scum or fats. *Note: (Discard the chicken and vegetables since they have lost their nutrients and con not be re-used). Place the pan with the broth back on the stove and bring to a low boil. Slice remaining carrot and celery into desired small slices.
(TOP SECRET-Restaurant TIP: For an even more Chicken flavored soup, add 1 or 2 KNORR Chicken Bouillon cubes to taste)…HUSH.. HUSH!!
Add the ORZO or rice to the soup and cook on medium for 10 minutes. After 10 minutes, add the diced carrots, celery and the reserved diced chicken to the soup and stir.
Let the soup cook on medium for additional 10 minutes. Remove the soup from heat. Season to taste by adding more salt if needed and add the fresh black pepper. Garnish with chopped parsley.
(*Note: – Some people like to add 1 mint leaf as garnish instead of Parsley) (*Note: Add crushed red pepper flakes to kick up the soup if you want a little heat. The crushed red pepper is great to relieve nasal congestion, but do not give to your younger children).
Serve, or store in refrigerator after the soup cools. Enjoy!
Malasadas are “Portuguese donuts”, a ball of fried yeast dough without a hole in the middle like regular donuts. After frying, they are rolled in confectioners sugar.
The terms “Filhóses” and “Malasadas” are sometimes used interchangeably, and sometimes one refers to doughnuts while the other refers to fritters without a hole in the center.
Many families have their own recipes and carry on the traditions of making this dessert with each generation. The pastry is prepared on Holiday’s such as, Easter, Christmas, New Years, and at many celebrations and family gatherings.
Different regions have different definitions of Filhós and Malasadas. Filhós are made by stretching out the dough with your hands into flat shapes and frying them whereas in preparing the Malasadas you drop the dough into the cooking oil by large tablespoons.
When the Portuguese first colonized Madeira and later the Azores Islands in the mid 1400’s they brought the deep frying method along with them. The Malasada is credited to have been originated on the Island of Sao Miquel. The other islands as well as the main land of Portugal call the fried confection “Filhós”.
In the United States, Malasadas, or Filhós are cooked in many Portuguese homes from the East to the West Coasts and featured in most Portuguese Bakeries.
When the first Portuguese immigrants moved from the Island of São Miguel to Hawaii, to work on the sugar cane plantations in the late 1800’s they brought the malasadas recipe with them.
Today, Malasadas have been incorporated into the cuisine and extremely popular in many parts of Hawaii.
Although traditionally not made with any fillings, in Hawaii they can be found in many flavors, and filled with creams and puddings.
Leonards Bakery in Honolulu, Hawaii is famous for their Malasadas but there are many shops who feature them as well.
photocredit: Leonards bakery
“In June 1882 the British sailing ship ‘Monarch’ brought Arsenio and Amelia DoRego from San Miguel Island, Portugal to Maui, Hawai’i under contract to work the sugar cane fields. Some 33 years later, their grandson Leonard was born. In 1946 Leonard and his wife Margaret moved to Honolulu with their daughter Diane, age 8. Leonard worked at Snowflake Bakery until he founded Leonard’s Bakery℠ in 1952.
Leonard and Margaret were no strangers to hard work, both coming from very large families. The bakery prospered. Not long after opening, Leonard’s mother suggested making malasadas for Shrove Tuesday – a Portuguese tradition. Although thinking it may be too ethnic, Leonard’s bakers complied. Malasadas were a huge hit. And, the appetite for malasadas in Hawaii was born.
Due to Leonard’s popularity Leonard required a larger, more modern facility, moving into their present location at 933 Kapahulu Avenue in 1957.” (http://www.leonardshawaii.com/)
Here’s an interesting video of the history of Malasadas in Hawaii
Here’s an easy dessert to make for your Valentine! I’ve posted the recipe both in English and Portuguese.
It took me a while to translate the recipe.
This is my Valentine’s gift to all of you! Enjoy!
Happy Valentine’s Day!
Ingredients for crust:
1/4 cup of Granulated Sugar
1 egg
1/4 cup Butter
1 cup flour
1/2 tsp Baking Powder
Ingredients for Almond Filling:
1 1/4 cup Honey Roasted Almonds
1/2 cup sugar
1/2 cup butter
2 oz of whole Milk
_________________________________________
Instructions:
Step 1:
In a small bowl mix the egg and sugar until creamy. Add the butter, flour and the baking powder and mix well
Mold the mixture into the bottom of a greased 10 inch tart pan. Cook for 10 min at 350 degrees and set aside.
Step 2 : Meanwhile make the filling.
Place all filling ingredients in a saucepan and cook for 5 minutes until creamy. Pour the filling on top of the crust and bake for 30 minutes or until golden brown.
I suggest serving the tart with some Strawberries and Champagne!
In Portuguese
Para a massa: 50g de açúcar 1 ovo 50g de manteiga 125g de farinha 1/2 colher chá de fermento
Para o recheio: 150g de amendoins tostados em mel (ou amêndoa laminada) 110g de açúcar 110g de manteiga 60g de leite
tradicional
Misture o ovo e o açúcar e bata bem.
Junte a farinha, a manteiga e o fermento.
Forre uma tarteira com a massa e leve ao forno pré-aquecido a 180º, enquanto prepara o recheio.
Entretanto prepara-se o recheio: leve ao lume numa caçarola os amendoins, a manteiga, o açúcar e o leite e deixe ferver durante 5 minutos.
Espalhe o recheio em cima da massa e leve ao forno novamente até alourar.
Cozido a Portuguesea (Portuguese Hot Pot) by Nelson de Sousa
Nothing says I love you as much as cooking that great classic, “Cozido a Portuguesa” for your family on a cold winter day!
Here’s a recipe from a great home cook! Nelson, is a Bona fide – “Portuguese Foodie” like me who puts his heart on the plate.
He loves Portuguese food so much that began a “Portuguese Cooking” page on Facebook and even took a job as unpaid intern – sous chef at: o lagar restaurant – a Portuguese restaurant in Union NJ.
Here’s his intro and his recipe below. Thanks Nelson. Enjoy everyone!
Nelson de Sousa – Feb 21, 2011:
Every culture has a tradition of a boiled meat dish. The Chinese call it hot pot, the French call it choucroute and Latin Americans call it sancocho. The Portuguese call it cozido and nothing beats this comfort food in the middle of winter with several inches of snow falling and a negative wind chill!
Of course it doesn’t much snow in Portugal but cozido reminds me of cold Saturdays in my parent’s basement with a big pot of boiling goodness that would steam up the windows, walls and the TV with its warmth. The Portuguese cozido has its origins in the Beira region and is commonly made from shin of beef, pork, and Portuguese smoked sausages and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens.
Since the origins of this dish are humble (this is a rustic recipe meant to use up the cheaper cuts of meat) it contains ingredients that are unsavory to more “American” refined palates such as pig’s snout, pig’s feet, pig’s ear and blood sausage. I give no quantities below as it varies by how many people you are serving.
When you go to the store you will have to gauge how much meat to buy for the amount of people you are serving. Similarly, I don’t give cooking times as this varies by how much meat you are using, which particular cut you are using and the thickness/weight of each meat item. You will have to test periodically with a knife and fork until you reach your desired tenderness.
Some aficionados of cozido prefer the meat less tender while others prefer it falling off the bone. Traditionally a well plated dish will consist of some quantity of one of everything mentioned below albeit in a smaller cut up portion.
If all the various cuts of meat are not available or they disgust you don’t worry all you need to maintain the spirit of the dish is to have a sampling of all the meats (pork, beef, chicken) sausage and the vegetables.
Cozido
Ingredients:
stewing beef (whole piece not cut up stew meat)
pork ribs
pork hock,
pork snout
pork tail
pork ear
pork neck bones
chicken
morcela sausage (a Portuguese blood sausage)
chourico sausage (the Portuguese equivalent to chorizo)
salpicao sausage (a Portugese sausage)
farinheira sausage (a Portuguese mealy sausage)
lean unsmoked bacon slab, in one piece
turnips
potatoes
white cabbage
carrots, scraped
collard greens
rice (optional)
Directions:
Place all the meat except for the sausages in boiling water enough to cover all and allow it to cook at a low boil. Add salt to taste. As each item of meat cooks, remove it from the broth into a separate dish.
Please note that different meats will cook differently. Check your meat periodically for your desired tenderness.
When all the meat has cooked thoroughly place the white cabbage, potatoes, carrots and turnips in the broth and cook. Remove vegetables as they are cooked and set aside with the meat.
Once again please note that vegetables may cook at varying rates so check periodically. Add collard greens and boil until tender and cooked. Finally add the sausages and boil until cooked being careful to watch the farinheira as it can explode.
When the sausages are near being fully cooked gently place the meat back into the broth pot, along with vegetables so that all the ingredients can come up to temperature. Place the vegetables last into the pot.
To plate the dish place the cabbage into a platter. Slice the beef, pork, chicken and sausages into manageable 2-3 inch pieces and place on top leaving the bone in pieces a little bigger so as to not distort the natural shape of the meat.
Garnish the dish with the remaining vegetables around the platter and top with slices of sausage.
Some like to reserve some of the broth and cook some rice in it. To do so take some broth out before adding all the ingredients back into the pot to reheat. Remember that liquid to rice ratios are: 1 quantity or rice to 2 of liquid.
There is no definition in any dictionary that translates the word Zen into Portuguese.
This tranquility does not exist in our culture. We have to much ambition, drive and determination. Perhaps it’s the reason why our ancestors sailed the oceans and at one time conquered the world. This type A personality, AKA (workaholics) is in almost every Portuguese person. This is the reason why we’re the best cooks, the best bakers, the best sailors and candle stick makers! Plus add what ever occupation you want to add to the list!
January is supposed to be a month of reflecting on the past and planning the future, but I have no intention of doing any of it!
To be honest with you, I found myself wiped out on the morning of January 1st, 2013. Maybe it’s because I was sick with the flu all through the month of December, or, it may have been from the hectic Holiday Season.
But for what ever reason, I was so glad the year was finally over. Instead of reflecting and planning, I’m doing a little Zen therapy on myself.
Join me, discover how the Portuguese got the world hooked on tea, bake yourself a deliciously healthy Carrot Cake and have your own Zen moment!
A Japanese priest in the 13th century wrote a lengthy treatise on the health benefits of tea stating, “Tea is a marvelous elixir of health that has the capacity to prolong human life. Most medicines treat only a single ailment, but tea is a panacea for all ills.” Gorreanatea.com
Maybe that Japanese priest was right? My parents drank chá de cidreira – (lemon balm tea) everyday and they lived until almost 90 years old. Like my parents I’ve turned into a daily tea drinker. Lemon Balm, Orange Pekoe and Tazo Zen tea are my favorites.
Growing up watching my parents drink tea, I never knew how it was made or where it came from. Many years later as I developed a taste for tea myself I discovered that it was the Portuguese traders that first introduced tea to Europe and even to India! It’s quiet fascinating that our Portuguese ancestors brought so many culinary influences around the world including tea.
The Portuguese were the first Europeans to import tea in large amounts to Europe during the Portuguese expansion of the 16th century. They took their word for tea (cha), from Cantonese in the 1550s when they had trading posts in the south of China, especially Macau. For those of you that aren’t familiar with Macau it’s a region off the mainland of China which was a Portuguese colony until 1999 when it was transferred back to China. Both Chinese and Portuguese are Macau’s official languages.
In 1750, tea experts from China began planting tea on the Island of San Miguel, Azores Portugal. Today, Gorreana Tea, founded by the Gago da Camara family, is the only remaining of the 14 original tea producing estates and has remained family owned and operated for 5 generations. Learn more about the history of tea in Portugal here.
In 1662, Catherine Braganza of Portugal married King Charles II and brought tea to the royal court of England for the first time. Still, much of the earliest days of European tea, was far too expensive at $100 a pound, to gain favor with anyone but the rich. Tea was not widely consumed in Britain until the 19th century.
How To Make The Perfect Cup Of Tea: From Gorreana Tea
Good water is essential
Fill an empty kettle with fresh cold water. If using tap water, let the water run for 5 seconds so that it is fresh. If you have hard water, for best results, use spring water.
Measure Your Tea
For loose tea, place approximately one teaspoon of tea leaves per cup into the pot, or into an infuser placed in the pot. If you don’t have loose tea, use one tea bag per 1-2 cups, depending on the size of the bag and personal preference.
Boil Water As soon as the water comes to a boil, remove it from the heat. Overheating the water causes the tea to taste flat. Immediately pour the water into the pot, cover, and let stand. If using green tea, allow the water to cool slightly before pouring onto the leaves
Steeping Your Tea
How long to steep depends on how strong you like your tea and the type of tea you’re using. Do not judge by color because some teas brew light while others brew dark. Most teas will taste bitter if you steep longer than FIVE minutes. If you have used an infuser or tea bags, remove them from the pot when the tea has reached the desired strength. Tea bags steep more quickly because the leaves are finely cut, so don’t let them steep too long. You may squeeze the bags gently before removing them from the pot to reduce drips. If you placed loose leaves directly into the pot, you may want to pour the tea into a second warmed pot through a strainer to separate the tea from the leaves. But if you plan to pour all the tea into cups soon, simply place a strainer over the cup and pour slowly from the original pot.
Perfect steeping time for tea
Adding Lemon, Sugar, Milk or Honey
If you add lemon and sugar to your tea, add the sugar first, since the citric acid from the lemon will prevent the sugar from dissolving. Milk is often used in full-bodied black teas such as our Broken Leaf Tea. (Don’t use cream as it interferes with the taste of the tea.) Also, Do not use milk with green tea (Many teas are better without). Adding a little honey to tea is a personal preference, but it is a delicious way of sweetening your tea.
Storing Tea
Tea to be enjoyed properly must be sealed properly! It is that simple. Teas are known for there taste, color, aroma etc, and are very easily affected by other scents-which could alter the quality of a good tea. Often times, people will notice if they leave there tea in a cupboard for many months without being stored in a proper package or container, that their teas have picked up other scents from surrounding foods and spices. Grown hundreds of miles away from industrial pollution using traditional farming methods, when you open your package of Gorreana tea the first thing you will notice is the aroma of the high quality tea leaves! Fresh never tainted!
How to make a great Carrot Cake!
This cake is very easy to make and I can bet that most of you have all of the ingredients in your pantry right now! If shredding the carrots intimidates you, don’t kill yourself, or your arm, just shred them in your food processor!
I find that using oil in carrot cakes often leaves the cake greasy so I use margarine and yogurt for moistness instead. After you try this recipe and see how deliciously easy it is to make, you’ll never buy a store carrot cake again! Enjoy!
Ingredients:
2 cups flour
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
3 eggs room temp
3 cups shredded carrots
1 stick margarine (soft)
1/2 cup Pineapple fruit on the bottom yogurt (or any you prefer)
1 cup chopped walnuts (optional)
1 cup raisins (optional)
Frosting:
1 Package cream cheese (room temp)
2 cups confectioners sugar
1 tsp vanilla
Instructions:
In a large mixing bowl, mix eggs, sugar, and margarine until creamy. Add Carrots and yogurt. Combine all other ingredients except walnuts in a bowl. Add dry ingredients to the wet batter and mix for about 5 minutes.
Add the walnuts and raisins if desired and fold into batter.
Poor into 2 greased 9 in round cake pans. Cook in 350 degree oven for 30 -40 minutes until toothpick comes out clean. Let cool and frost with desired amount of cream cheese frosting. Top with more walnuts!
(If you like lots of frosting, double the frosting recipe)
Watch this video from the beautiful Gorreana Tea estates, which uses my photo that I took of their tea last summer on my patio table.
Portuguese sweet bread (Massa Sovada or simply Massa, Pão Doce. This light and airy sweet bread is usually made during Christmas and Easter. It’s also enjoyed throughout the year at breakfast, during meals and even served as a dessert. Some Sweet Breads made during Easter are called Folar de Pascoa. A hard boiled egg is cooked in the dough to signify the rebirth of Christ.There are many variations of this bread. Some recipes call for raisins, lemon zest, rum or whiskey to intensify the flavor.
This bread has maintained its popularity and it’s tradition within the Portuguese Immigrant communities in the United States. The first Portuguese immigrants came from the Azores and settled on the East Coast of Southern New England to work in the fishing and whaling industry during the late 18th century. One century later, another group of immigrants settled on the West Coast in the San Fransisco Bay area to work in the dairy and farming industry.
By the late 19th century, more had immigrated to Hawaii to work in the sugarcane fields.
Watch the video below of actual baking in an authentic (Forno) brick oven.
I’ve tried many recipes and finally come up with this perfect one to share with you. The bread comes out light and fluffy and delicious.
Ingredients:
6 to 7 cups flour
2 and 1/2 packages of dry yeast
1 cup warm milk
1 stick butter
1 tablespoon salt
4 Jumbo eggs
1 cup sugar
1 tbsp (whiskey – aguardente)
1/4 cup warm water
1/2 teaspoon sugar
Preparation:
Heat milk, but do not scald. Remove from heat and stir in margarine until melted. Add sugar, salt and mix. Let the milk cool down.
Meanwhile Make yeast starter by mixing packages of yeast with ¼ cup of warm water and ¼ tsp of sugar. Stir yeast until dissolved and let it rest until you see bubbles activating.
Beat eggs for a few minutes then add to the milk in a large mixing bowl. Add the yeast to the milk along with the whiskey and beat for 2 minutes.
Begin adding the flour 1 cup at a time until it’s all incorporated. Use your dough hooks or your hands to knead for about 10 minutes. The batter should be very silky and smooth but not sticky. Add more flour if you find the dough sticky.
Remove dough from mixer, place on a floured surface and knead for about 5 minutes until it is smooth and soft.Place the dough into a large floured bowl and cover with plastic wrap and a warm towel. Let it rise in a warm place for 2 to 3 hours or until doubled.
After the dough has doubled, punch it down and let it rise for 30 minutes longer. Place your dough on a floured surface and form your bread either into a braid, loaf or mini buns.
Let the dough rise for another hour or in a warm oven for about 20 minutes or until almost double.
Preheat oven to 325 degrees F.
Brush tops of the bread with egg wash and bake for 30 minutes. After 30 minutes, turn the heat to 300 and cook for 30 minutes longer until the bread has a golden caramel color.
Note:: Do not over bake since it may get the bread dry.
Mini buns cook in less time, approximately 45 minutes.
You may find oven temps will vary, adjust accordingly.
Makes approximately 2 loaves, 1 large braid or 12 buns
This egg white souffle dessert is light, airy and delicious. It will become a Holiday tradition for your family!
Ingredients:
12 egg whites
2 cups sugar
Ingredients for caramel sauce:
2 cups sugar
1 tbsp water
Instructions:
Grease a large bunt pan and set aside. Meanwhile, in a large heavy skillet, cook sugar and water on med heat until it turns into a smooth golden caramel.
Put the caramel except for (3 tbsp) into the bunt pan. Rotate the bottom of pan and sides to coat with caramel. Set aside.
Beat egg whites until stiff. Add sugar and beat to incorporate. Add the 3 tablespoons of caramel. Beat slowly to incorporate.
Place egg whites in bunt pan. Tap pan lightly on counter to take out air bubbles.
Cook the Pudim in (bain marie) for 12 minutes at 375. *Do not open oven for at least 10 minutes* Let the Pudim cool.
Take out of the oven, let completely cool and refrigerate until ready to serve. When ready to serve place a large serving platter on top of pan and flip over
“You don’t have to be Portuguese to love Linguica and Chourico”
When Manuel A. Gaspar emigrated from Portugal to the United States in 1912, he brought with him a desire for a better way of life, as well as his skill and recipes for making those traditional Portuguese smoked sausages (Linguica and Chourico).
Little did he realize then, that four generations later, the Gaspar family would still be making those delicious sausages according to his original recipe and standards of quality.
For nearly a century Gaspar’s Sausage Co., Inc. located in North Dartmouth, MA. has been recognized as the largest manufacturer of Portuguese smoked sausage in the United States. It has become the largest manufacturer of Portuguese sausage in the country, producing well over three million pounds each year.
Located in Southeastern Massachusetts, the name Gaspar has become synonymous with sausage.
Today, this family owned business continues in the same tradition of its patriarch by producing their Linguica and Chourico according to this time-tested recipe.
Gaspar’s Linguica and Chourico are readily available at all major supermarket chains throughout New England and can also be found in parts of New York, Virginia, Pennsylvania, North Carolina, Florida and Bermuda.
Today, all of Gaspar’s products can be enjoyed anywhere in the United States through the company’s mail order/Internet division.
So, whether you’re originally from New England or simply someone whose taste buds enjoy the unusual, call Gaspar’s at 1800-542-2038 and indulge yourself or someone special with a truly delectable experience. You’ll be glad you did!!
LINGUICA:Similar to kielbasa but with its own unique flavor, Linguica (pronounced lin-gwee-sah) is a mild pork sausage still manufactured according to an old Portuguese recipe. It is a fine blend of lean pork with a mixture of such basic spices as vinegar, salt, paprika and garlic. Stuffed into a natural casing, Linguicais then smoked until the special flavor and federally required temperatures are reached. Gaspar’s Linguica comes in many shapes and sizes. The Linguica franks and patties are great on the grill, and the Bite Size cocktail franks make a great appetizer. It even comes ground which makes a great pizza topping!
CHOURICO:Made from the same good meats as Linguica, Chourico (pronounced shoor-reese) has a heartier spiced flavor. Its main difference from Linguica is that it is a hot sausage whereas Linguica is mild. Gaspar’s Chourico is available in mild, regular and extra hot versions and the regular is available as round patties, franks, and ground in addition to the traditional sausage shape!
TURKEY LINGUICA & CHOURICO:For those looking for a low fat option without sacrificing the classic flavor, Gaspar’s also makes Turkey Linguica & Chourico. containing low fat turkey meat instead of pork!
ANDOUILLE, KIELBASA, SALPICAO & MORE:Gaspar’s is more than just Linguica and Chourico. we make some other great sausage products as well! Our other offerings include Andouille, Kielbasa, Salpicao, Chourizos and Morcela. (available seasonally)
GIFT PACKS:If you are looking to try a variety of our products or would like to send a great gift to a friend or relative please take a look at our pre-selected gift packs combining the most popular varieties of products! (Available ONLINE only)
Here’s a favorite “Flaming Chourica” Recipe just in time for the Holidays!
Chouriço Bombeiro
This appetizer creates a memorable cooking experience for your guests. The flaming chouriço creates a crispy browned skin and savory flavor. Chourico sausage is cured so don’t worry if think you haven’t cooked it long enough. Chourico sausage is cured so don’t worry if think you haven’t cooked it long enough. Serve with fresh crusty bread.
Recipe Ingredients:
1 Whole Linquica or Chourica Sausage
2 – 4 oz Whole grain – Alcohol (Preferably Portuguese)
1 Cooking Vessel – Assa Chourica Cookware
Long fireplace matches
Instructions:
Wash and dry the Chourica with paper towels. Place 2 oz of Alcohol in the bottom of the dish.
Make a few cuts into the top of the Chourica and place on cooking dish.
Light a match and slowly light the alcohol.
Let the flames cook the Chourica until crispy. *Caution* Do not touch flames
Turn the Chourica over to cook the other side if desired.
If the flames die out before the Chourica is cooked, start the process over!
Remove the Chourica onto a serving plate and serve in slices.
Don’t through away those leftovers! “Turkey or Chicken Pot Pie” is a family favorite.
This comforting classic is easy to make and I guarantee it will be gone before you know.
Enjoy!
Ingredients:
Filling:
Leftover Turkey (4-6 cups or amount desired) cut into cubes
1/2 cup chopped onion
1/2 cup chopped celery
1 cup cooked carrots
1 cup cooked peas
2 cups leftover gravy
Leftover – cooked potatoes or any vegetables chopped into small cubes (if desired)
salt
pepper
1/2 – 1 cup milk or cream
1 tbsp Olive oil or Margarine
Dumplings:
3 cups Bisquick or other biscuit mix
1/2 tsp garlic powder
1 tsp chopped parsley
1/2 tsp paprika
1 tbsp melted margarine
1 1/2 cups milk
1 cup shredded cheddar cheese (or any you prefer)
Instructions:
In a very large oven proof skillet or dutch oven, saute onions and celery in oil until tender.
Add all ingredients (except Dumpling ingredients) and cook on low – med for about 10-15 minutes.
Reduce to low, taste and add seasonings if desired. Add more gravy to thicken if needed.
Meanwhile, make the Dumplings by mixing all ingredients in a large bowl. This should look like a very thick pancake dough.
With a large spoon that measures 1/4 – 1/2 cup, drop the dough into the cooked turkey mixture in even amounts that cover the pan.
Add any leftover stuffing if desired in between the dumplings. Cook the dumplings in the pan for about 10 minutes.
The dough will sink into the gravy but it will double in size as it cooks.
Shake the pan gently so the gravy doesn’t stick but don’t break up the dumplings. You’ll notice the dumplings will cook from bottom up.
After 10 minutes, place the pan in the oven on Broil. Leave the oven door slightly open and let the dumplings get golden brown.
Take the pan out of the oven and lift one dumpling to see if it’s cooked through.
If you see the dough is still raw, cook the pot pie on stove top at medium heat for a few more minutes, or in the oven at 400 degrees until the dumpling is fully cooked. Serve with any leftover sides such as the stuffing or vegetables! This will keep in Refrigerator for 2 days. Heat up in oven or microwave.
Enjoy!
Find a Recipe
FIND RECIPES HERE
"Join me! Lets' s share recipes, learn how to cook traditional Portuguese dishes, or chat about our cuisine, culture and traditions. I want to share these recipes to preserve our Portuguese passion for great food and pass them along to the next generation. So come along, Let's cook Portuguese!"
Support Tia Maria's Blog page to promote our Portuguese heritage. SCAN QR CODE:
ORDER SET OF 1 REGULAR AND 1 SPICY JAR - FREE SHIPPING IN USA
BUY NOW ON PAYAPAL OR SCAN QR CODE BELOW
ORDER TASTE PORTUGAL COOKBOOKSON PAYPAL OR SCAN QR CODE -
FREE SHIPPING USA
TASTE PORTUGAL COOKS AVAILABLE ON AMAZON ALL AROUND THE WORLD: FREE Prime shipping in USA
COOK BOOKS ARE ALSO AVAILABLE ON AMAZON.CA (CANADA)
ORDER SET OF 2 TASTE PORTUGAL SEASONINGS ON PAYPAL OR SCAN QR CODE: FREE SHIPPING USA
COOKING PORTUGUESE IS EASY WITH TIA MARIA’S TASTE PORTUGAL PORTUGUESE SEASONINGS
LISBON BLUE ETSY SHOP – FREE SHIPPING IN USA
Shop at Gaspars online for great Portuguese Products
Portuguese Linguica and Chourico
Gift Packs
Gaspars Sausage Company
For nearly a century Gaspar’s Sausage Co., Inc. Has been recognized as the largest manufacturer of Portuguese smoked sausage in the United States. Order today! www.gasparssausage.com or call us at 1-800-542-2038
MY TASTE PORTUGAL SEASONINGS DISTRIBUTOR - GONSALVES FOODS.COM
GONSALVES FOODS
GONSALVES FOODS
The taste of Portugal here in America Your source for authentic Portuguese products We’re proud to offer a wide selection of authentic Portuguese foods from our Gonsalves and Bom Petisco brands as well as the leading Portuguese brands like Saloio olive
0
Now available in Canada – Amazon Canada
![LISBON BLUE ETSY SHOP Portuguese Inspired Gifts – Men, Women, Cooks, Mom, Dad, Grandparents](https://tiamariasblog.com/wp-content/uploads/2019/11/lisbon-blue-shop-e1613744481421.jpg" "Portuguese Inspired Gifts – Men, Women, Cooks, Mom, Dad, Grandparents")
LISBON BLUE ETSY SHOP
My appearance on RTP Portuguese TV Notícias do Meu País
No Kid Hungry | Share our Strength Help End Child Hunger in America
GONSALVES FOODS