Category: Main Dish

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Portuguese Style Lobster Bake

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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

 

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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!

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Chick Peas & Rice – Arroz com Grao

Chick Peas & Rice

Chick Pea Plant

Chick Pea & Rice Recipe:

Ingredients:

2 cups rice

4 cups water

1 small chopped onion

2 tbsp olive oil

1 tbsp any tomato sauce

1 tsp salt

1 small can Chick Peas

1 tsp finely chopped parsley (optional)

 

Instructions:

Saute onion in olive oil until translucent. Add the rice and stir to coat with the olive oil. Let the rice stir fry for about 2 minutes on medium heat.

Bring the water to a boil in a small saucepan and add to the rice. Add the tomato and salt. Turn burner on high and let it come to a boil.

 

 

 

 

 

 

 

 

Reduce the heat to medium, stir, and cover. Let the rice cook on medium for 15-20 minutes stirring a few times.

Add the drained chick peas, stir, cover pan and let sit until ready to serve. Enjoy!

 

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

Skinny – Big Meatballs

Big……..A$$……I mean the meatballs of course!…This recipe’s name is a family – running joke every time I make them!

These meatballs are low in fat since they’re made with Turkey and a small amount of cheese instead of ground beef.

Sometimes cooking meatballs is a chore because they stick to the pan, burn, or are under cooked, but you’ll love this cooking technique.

They’re baked in your oven, not on the stove top, like the conventional way so they come out moist and juicy!

They’re perfect for a lazy Sunday, or a company diner because you can make them ahead of time, store them in the refrigerator and continue the cooking process one hour before your ready to serve your meal.

Enjoy!

 

 

 

 

Ingredients:

Meatballs

  • 3 lbs ground Turkey
  • 3/4 cup Italian Bread Crumbs
  • 1 slice wheat bread (shred with a cheese shredder)
  • 3 eggs
  • 1 medium onion chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregeno
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 3 tbsp any tomato sauce
  • 1/4 cup shredded Pecorino cheese
  • 1/2 cup olive oil

RECIPE TIP: Never buy pre- shredded Parmesan or Pecorino cheese in the cans. Go to the cheese section at your grocery store and buy it by the whole chunk and keep it wrapped in your refrigerator. It’s much cheaper and much fresher because you can shred it as you need.

Sauce ingredients:

  • 2  28 oz cans of crushed tomatoes (preferably with basil or garlic)
  • 1 medium chopped onion
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried Oregano
  • 1 tsp dried Basil
  • 1/2 cup Shredded Parmesan cheese
  • 1/2 tsp sugar (optional)

Instructions:

Saute 1 onion in 1/4 cup of the Olive Oil until golden in a small skillet and set aside to cool. Meanwhile, place all the meatball ingredients in a large bowl.

I use a cheese crater to shred the slice of bread but you can dice it into very small cubes. (Using fresh bread crumbs makes the meatballs moister). Mix all ingredients until all incorporated but not too mushy. Form the meatballs using the insides of your palms to size between golf balls and baseballs.

Brown the meatballs in the remaining Olive Oil in large skillet until golden brown.

Place the meatballs in a large deep dish baking pan. Add all of the sauce ingredients except the cheese to the meatball pan. Stir the sauce to mix all the ingredients well. Top the meatballs with the cheese.

Cover with foil leaving a small opening for steam to escape and let them cook at 350 degrees for 45-60 minutes depending on the size of the meatballs. *Note: After 30 minutes remove from oven and stir the sauce well.

Return to oven and let cook for another 15-30 minutes. *Note: Take one meatball out of the oven after 45 minutes and check to see if it’s cooked through. Let them rest in the pan for about 5-10 minutes so the sauce thickens.

P.S. They’re even better the next day so make a double batch!

 

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Bifana Flat Bread Pizza

Bifana Flat Bread

Ingredients:

1 lb Pizza Dough

2 cups cooked pork loin (Bifanas) cut into thin strips

1 large sliced onion

1 small sliced green or red pepper

1 cup thinly sliced cooked potatoes

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

3 tbsp Olive Oil

2 crushed garlic cloves

1 cup shredded cheese (any you prefer)

*Piri Piri or Tabasco sauce if desired

 

In a large saute pan on high, grill onions and peppers in olive oil until translucent.

Lower heat to low. In a large bowl mix together the salt, pepper, paprika, garlic, pork and potatoes. Shake the bowl to mix ingredients.

Add the pork and potatoes to the pan with onions, stir well to incorporate flavors and set aside.

Sprinkle corn meal on a sheet pan or pizza stone. Roll out Pizza dough to desired shape and place on pan.

Brush the dough with the olive oil in pan from the onion sauce.

Spread the onion and pork topping evenly over the pizza. Add a few drops of *Piri Piri Sauce if you like it hot!

Top with shredded cheese as desired.

Cook at 400 for about 15-20 minutes or until the cheese is melted and a golden crust forms.

Enjoy!

 

 

 

 

 

 

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.

Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs

Pineapple Glazed Ham

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.

Make my Portuguese Style Sweet Potatoes as a side dish. 


Instructions:

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.

Enjoy and Happy Holidays!

 

 

 

Main Dish / Photo Gallery / Recipes / Side Dish / Soups

Sopa de Feijao – White Bean Soup

Portuguese White Bean Soup with Pasta

Ingredients:

8 cups water

2 cups vegetable, chicken, or beef broth

1 large chopped onion

1 large chopped carrot

1 large potato cut into cubes

2 cloves garlic

1 bay leaf

1 tbsp salt

1 tsp black pepper

1/4 cup olive oil

4 to 6 oz of Elbow Macaroni

1 can Progresso white beans

1 cup finely chopped Savoy Cabbage

Instructions:

Place all ingredients except the macaroni, beans and cabbage in a large stock pot. Cook on med-high for 20 minutes. Remove from heat, remove bay leaf, and puree the soup with an immersion blender to your desired consistancy.

Place soup back on stove and let it simmer for about 5 minutes and bring to a boil.

Add the macaroni, cabbage, and beans and let soup cook for 10 – 15  minutes. Season with more salt and pepper to taste.

Continue cooking until the cabbage is tender. (Remove from heat so the pasta doesn’t overcook). If you like a thick soup mash some of the beans and let the soup simmer on low for a few minutes. The soup will become thicker.

Serve soup with a drizzle of extra virgin olive oil and crushed pepper.

Great with Pão de Milho – Portuguese Corn Bread. Click here for the recipe. Enjoy!

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Presunto & Arugula Flat Bread

I love the American “melting pot” of different cuisines from all over the world!

This recipe incorporates a little bit of Portugal and Tuscany with my variation on “Flat Bread”.

If you prefer you can leave out the Presunto for a vegetarian style flat bread. Enjoy!

Ingredients:

2 lbs Pizza Dough

3 tbsp olive oil

1 clove garlic

1 cup shredded mozzarella cheese

1 large chopped tomato

1/2 cup sliced Portuguese olives

1/2 cup thinly sliced red onion

1 tbsp Corn Meal

1/2 cup Blue Cheese or (any you prefer)

4 thin slices of Presunto chopped into 2 inches pieces

 2 cups of fresh Arugula or (fresh baby spinach)

Fresh black pepper

 

Instructions:

Roll out pizza dough into desired length on a large cookie sheet or 2 small flat pans that have been heavily sprinkled with cornmeal. (If you love a crispy thin crust roll out the dough very thin.)

Place garlic with the olive oil in microwave and heat for 45 seconds. Brush the garlic infused olive oil over the pizza dough.

Spread the shredded cheese, tomatoes, olives, onion and Presunto on top.

Bake at 400 for 10-15 minutes until cheese is melted and a crispy crust has formed. * Your oven may require more cooking time. Lift bottom of pizza and look for a lightly golden crust. The Flat bread will be crispy when done.

Let flat bread cool for a few minutes. Spread the Arugula over the pizza then add the Blue cheese. Drizzle the arugula with olive oil if desired and top with fresh cracked pepper!

Slice into squares with a pizza cutter or a large serrated knife.

This is delicious with a cool refreshing classic Portuguese style wine cooler!

Recipe: Poor ice into a tall glass – Add equal parts – Vinho Tinto (Red wine) and Ginger Ale (or Orange Soda).

Garnish with Orange Slice!

Cheers!

 

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

Canja – Portuguese Chicken Noodle Soup

Chicken orzo soup

Big Fat Portuguese Wedding Soup

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!

Main Dish / Photo Gallery / Recipes / Side Dish

Sunday Dinner at a Portuguese Home

Sunday diner in a Portuguese home means great home cooked meals and lots of it!  Below, you’ll find the recipes for the entire meal! It only looks difficult but you can do it! Come on, let’s cook Portuguese and create some fond memories of shared Sunday meals with your family! Enjoy!

The all time favorite “Portuguese Roast Chicken” is simple to prepare and comes out perfect every time.

Ingredients:

1 Roasting Chicken

2 tsp salt

1 tsp pepper

2 tsp garlic powder

2 tsp Paprika

1 small onion (Quartered)

1 small celery ( Chopped)

1/2 lemon

2 tbsp Olive Oil

1 tbsp butter or margarine

1 sprig fresh parsley

1/2 cup of white wine

Instructions:

Wash the Chicken and place in roasting pan. Mix the seasonings together in a small bowl. Rub the chicken with olive oil and margarine. Coat with seasonings. Insert the lemon, onion, celery and parsley into cavity.

Cook at 400 degrees for 1 1/2 hours depending on size of chicken. Even though your timer on the chicken may pop up, let the chicken cook longer until it’s crispy on the outside!

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Chick Pea Salad

Ingredients:

2 cans Chick Peas – I use Progresso

6 sliced hard boiled eggs

1 tsp salt

1 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 sit for at least 15 minutes. Serve or store in refrigerator until the next day.

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Octopus Salad:

Ingredients:

3 cups chopped cooked octopus

1 tsp salt

1 tsp pepper

1/2 small chopped onion

2 cloves very finely chopped garlic

2 tbsp chopped fresh parsley

1/4 cup Olive Oil

1/4 cup White Vinegar

Instructions:

Place all ingredients in a bowl. Mix together. Let sit for at least 15 minutes to marinate. Serve or store in refrigerator until the next day. (Best if eaten within 24 hours)

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Portuguese Punched Potatoes with Onions and Peppers!

Ingredients

2 lbs small russet or Idaho potatoes

1 tsp salt

1 tsp pepper

2 large cloves chopped garlic

2 large sliced onions

1 large sliced pepper

1/2 cup of olive oil

1 tsp vinegar

Instructions:

Wash the potatoes, remove and blemishes and pat dry. Pierce with a fork in a couple of spots. Coat with a sprinkle of salt and cook at 400 for 1 hour. (I cook along side the chicken)

Meanwhile saute the onions and peppers in olive oil until translucent. Add salt, pepper, and  garlic. Let the cook for 5 minutes. Add the vinegar and let cook for another 5 minutes for

the vinegar to evaporate. Add more salt to taste. Set aside until the potatoes are cooked.

When the potatoes are ready. Punch them down with your fist or a meat mallet until they “POP” open. When ready to serve, pour the onions and peppers over the potatoes. Add more Olive oil if needed.

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Breaded – Baked Pork Chops

Ingredients:

6 center cut pork chops

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp paprika

2 eggs

2 cups flavored bread crumbs

Cooking Spray

Instructions:

Season the pork chops. Coat a large sheet pan with cooking spray. Beat 2 eggs with 1 tsp water in a small bowl. Place the bread crumbs in a medium bowl. Coat each pork chop with the egg wash and then coat with the bread crumbs.

Place on the sheet pan and cook for 20 minutes at 350 turn them over and cook for another 20 minutes or until golden brown.  Serve

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Double Chocolate Raspberry Cake

1 package of Chocolate cake mix

1 small package frozen raspberries

6 oz raspberry Jelly

1 package semi sweet chocolate chips

1/2 cup heavy cream

Fresh raspberries for garnish

Chopped walnuts, pecans or almonds for garnish

Instructions:

Prepare the round cake as per package directions and let cool down completely. Meanwhile, cook the frozen raspberries with the Jelly in a small saucepan. Let the raspberries reduce to a thick puree and let cool. Prepare the chocolates sauce by placing the chocolate chips and cream in a double boiler and mix until creamy. Slice the cake into desired layers.

Spread the raspberry mixture between layers. Top with chocolate sauce. Coat with nuts and garnish with fresh raspberries.