Ten-Minute Salt Cod with Corn and Littleneck Clams Recipe – George Mendes | Food & Wine
Ten-Minute Salt Cod with Corn and Littleneck Clams Recipe – George Mendes | Food & Wine.
Great recipe! Looks delicious…..
Category: Main Dish
Pataniscas de Bacalhau – Salt Codfish Cakes
Did you know that there’s an old Portuguese saying?
“There are 365 recipes for Bacalhau – one for each day of the year.”
Try this easy and delicious recipe for Pataniscas (Salt Cod Fish Fritters). They are similar to clam fritters made in New England but these are pan fried into a flat shape.
This recipe brings me back sweet memories of my dear mother who taught me how to make them when I was a little girl. We would make these on Sunday mornings for family trips to the beach or during family trips with a long driving distance. We’d stop half way into the trip at the roadside rest stops to enjoy these along with good Portuguese cheese, presunto, bread, and Portuguese wine.
If you love Bacalhau you’ll love these. They’re so simple yet so good, the intense flavor of the Bacalhau, combined with the sweetness of the onions and parsley in the batter gives this classic a taste, which you’ll crave again and again.
Serve them as an appetizer, or as a main dish with my rice recipe. Oh by the way, make extra because they taste even better the next day! Enjoy!
Here’s our youtube videos. Stop by and subscribe for the latest videos! Our latest video in Portuguese for those of you that requested it. enjoy the recipe and happy Portuguese cooking!
Ingredients:
1 lb boneless Salt Cod (Bacalhau)
4 eggs
1 1/2 cups flour
1/2 small minced onion (or Scallions)
2 teaspoons fresh minced parsley (or 1 tsp dry)
1/4 tsp black pepper
1/2 tsp garlic powder
1 tablespoon olive oil
salt to taste
1 cup of cold water from poaching the bacalhau
1/2 teaspoon baking soda optional
1/4 cup Olive oil for frying
1/4 cup Vegetable oil for frying
Instructions:
Hydrate the Cod in water for 1-2 days in cold water in refrigerator changing the water 2 times a day.
Cook the Salt Cod in boiling water for about 5-8 minutes. Let it cool, and then shred it into flakes. Reserve 1 cup of water and let it cool.
In a bowl, mix onion, parsley, bacalhau, flour, salt, pepper, garlic powder, and the olive oil, and mix well. Beat the eggs with the cold water and add to the bacalhau mix. Stir well to incorporate.
Add more salt and pepper is desired. Note: I like a pancake like texture and appearance so I make a thinner batter. If you like a thicker style flat cake use less water.
In a heavy skillet, add half of both oils to reach 1/4 inch in pan and heat to medium.
Note: (You may use all veg oil, or corn oil if you wish).
Test the oil temp by placing a tiny amount of batter in oil. If batter sizzles it’s ready to fry in. (If you see the oil begin to smoke, lower the heat.)
Spoon silver dollar size pancake batter into pan. Pat them down to cook flat into oval shapes to about 1/4 inch. Cook until golden brown on each side.
Place them onto paper towels or use brown paper lunch bags to absorb any grease. Serve hot or cold….Top with squeezed lemon if desired. Make a double batch because they’re better the next day.
Portuguese Spicy Shrimp
It’s Party time! This recipe is my family’s favorite. I make it for every celebration because it’s easy, delicious and meant to be shared.
You can make it as mild or as spicy as you like just by adding more Piri Piri sauce, Tabasco, or your favorite hot sauce.
Basically it’s like a party in a pan!…Serve with a very dry white wine such as; Portuguese Vinho Verde, Pinot Grigio, Riesling, or Gewurztraminer.
Make sure you have fresh crusty bread for dipping into the sauce.
Watch my appearance on WWLP Springfield last year on Valentines Day.
Ingredients:
2 pounds uncooked shrimp (30-40 size, unpeeled, defrosted )
1 very small onion (finely chopped)
3 tbsp Olive Oil
1 teaspoon smoked paprika
1 Chicken Bouillon cube
1/4 cup Portuguese Vinho Verde or very dry white wine
1/4 tsp salt
1 tsp corn starch
2-3 tsp Piri Piri or Tabasco or any hot sauce (Add more if you like it really hot)
1/2 cup water
Instructions:
1. In a large skillet saute onions in olive oil on med heat until translucent but not browned.
2. Add the shrimp and cook for 1 min. Stir
3. Add the paprika, salt, bouillon cube, wine and Tabasco. Stir and Cook for 1 minute.
4. Make a slurry with 1/4 – 1/2 cup water and corn starch-(mix together in small cup until the corn starch is dissolved) Stir into the shrimp.
5. Cook until the sauce thickens and the shrimp are pink. Taste the sauce and add more salt or Tabasco if desired.
Do not over cook or they will become chewy.
Serve in deep side with crusty Bread on the side for dipping.
Add more hot sauce or Tabasco, or even Jalapeno peppers, if you like it really hot
Enjoy!
Tia Maria
Bacalhau a Gomes de Sa
BACALHAU A GOMES DE SA
There’s a saying in Portugal; “There’s a recipe using Bacalhau for 365 days of the year”!
But this classic, is not only a year round treat it’s also a must have Christmas favorite.
In fact it wouldn’t be a traditional Portuguese Christmas Eve diner without it!
Ingredients:
2 lbs boneless salt cod
(Re-hydrate cod by soaking in large pan with water for a few days in fridge changing the water twice a day)
Click here for link to “how to hydrate salt cod”
4 pounds small peeled potatoes cut into 1 inch slices
2 large onions (sliced)
3 gloves chopped garlic
1 bay leaf
1 tablespoon salt
1 teaspoon black pepper
1 cup olive oil
6 hard boiled eggs (sliced)
1 cup olives
2 to 3 teaspoons chopped parsley
2 to 3 cloves of chopped garlic or 1 teaspoon garlic powder
Instructions:
In large pan, place potatoes covered with cold water. Add salt, and cod. Cook for about 10-15 minutes until cod is flaky.
Remove cod fish from pan and set aside to cool. Cook potatoes for another 8-10 minutes or until cooked. Pierce with a fork for doneness. Drain potatoes and set aside to cool. Slice potatoes into 1/4 to 1/2 inch slices.
In large skillet, saute sliced onions, 1/2 tsp salt and bay leaf in 1/2 cup of the olive oil until golden brown. Add garlic during the last 2 minutes of cooking. Remove the bay leaf and let the onions cool for a few minutes.
Grease a large deep oven proof pan with olive oil. Start layering the potatoes, flaked cod then onions.
Drizzle olive oil and pepper over each layer. Add garlic powder if you like more garlic flavor.
Make sure you end up with onions on top. Cover with foil and cook for about 20 minutes.
Arrange cooked egg slices on top of the onion layer.
Cook uncovered for another 5-10 minutes to desired crispness.
Remove from oven and add parsley and olives for garnish. (add more salt, pepper or garlic if desired)
Enjoy!
https://tiamariasblog.com/hydrate-salt-cod-bacalhau/
Zucchini Parmesan Rounds
Photo July 2015
Hi everyone,
It’s zucchini harvest season. I’ve made zucchini breads, fried zucchini and all kinds of casseroles but his following recipe is my family’s favorite zucchini recipe and I know it will be yours too.
It’s great for those of you on low carb diets because it uses no pasta!
You can substitute the zucchini for eggplant in the fall & winter and make it all year long.
Ingredients:
6 extra large zucchini
1 Jar of your favorite pasta sauce or a can of chopped tomatoes with Italian seasonings
1 cup low fat cottage cheese, or low fat ricotta cheese
1/2 cup flour
1 cup Italian bread crumbs
Chopped fresh basil – 1/4 cup
1 tsp salt
1 tsp pepper
1 tsp garlic powder
8 oz of mozzarella (or any kind you prefer)
8 oz Parmesan or Pecorino cheese for shredding
Instructions:
Preheat oven to 400.
Slice the zucchini into round 1/2 inch slices, place them in a large bowl and coat them with salt, pepper, and the garlic powder.
Let them sit for about 5 min., then strain any water from the bowl. Mix bread crumbs with flour and lightly coat each zucchini slice.
You can just toss the flour mixture into the bowl and toss them, or use a plastic bag.
Layer the zucchini slices on a well greases cookie sheet and cook them for about 10 – 15 min or until cooked.
Gently check one slice by lifting one with a spatula. I like a golden coating on the bottom, but you can cook them to your taste.
If you prefer a crispier zucchini you can also fry them in hot oil. I prefer to bake them to save calories.
Coat the bottom of a lasagna pan with a small amount of pasta sauce, then start layering like a lasagna: zucchini, basil, cheeses, sauce, until you end up with cheese and sauce on top.
Shred the Parmesan cheese on top, cover with foil and bake for about 25 minutes.
Let it rest for about 10 minutes before serving. It’s just like lasagna, and even better the next day.
You can serve it with a salad, or a side of pasta if you prefer.
Enjoy!
Tia Maria
Seafood Corn Chowder
This week, I was craving a clam bake at one of my favorite restaurants; Jasper White’s Summer Shack which makes the best Lobster in New England. His lobster bake is served with 1 whole lobster, steamers, potatoes, corn on the cob, a hard boiled egg, and Portuguese Linguica…. It’s a classic New England clam bake.
Since summer is still months away, I decided make Seafood Corn Chowder to satisfy my craving.
I’ve created this chowder by combing two soups; the classic corn chowder, with my favorite soup, Lobster Bisque. The first time I tried the bisque it was served with a sniffer of brandy on the side and from that day on, I was hocked!
So, I gave this soup a Portuguese ethnic twist by using the classic Portuguese Brandy, 1920 which tones down the sweetness and gives this soup a mellow…smooth taste! Save some brandy to have with an espresso for dessert.
Recipe:
Ingredients:
1 lb bay scallops
1 lb shrimp (cut into small pieces)
1 lb chopped clams ( canned if desired)
1 lb lobster cut into pieces (if desired)
1 med onion (chopped)
1 clove garlic (chopped)
1 stalk celery(chopped
2 scallions9 (chopped)
1 lb carrots (chopped
1 16 oz bag frozen corn
1/8 cup olive oil
2 tsp butter
4 cups chicken broth
6 cups 1% milk
1 cup cream
1 tbsp salt
1 tsp pepper
2 tsp chopped parsley( garnish)
1/2 cup flour
1 oz 1920 brandy
Instructions:
In a large soup pan, saute onions, celery, scallions, garlic and carrots in olive oil for about 5 minutes until golden but not browned.
Add chicken broth and cook veg. for about 10 – 15 min, or until carrots are tender.
Puree all the vegetables with blender until it’s a smooth consistency. Then press the soup through a fine food strainer to catch the veg threads.
Add the cream and the milk (reserve one cup milk) Add the corn, butter salt & pepper and cook for 10 min on med heat (stir often not to stick).
Add the scallops, shrimp, clams, & lobster and cook for 5 min.
Mix the 1 cup of milk with the flour and make a slurry. Then add a little of hot soup to the milk and flour mixture.
Stir until the flour is dissolved. Add the flour mixture to soup slowly and keep stirring.
Let the soup cook for about 10 minutes on low heat…keep stirring and don’t let it over boil which will cause it to burn.
(If soup is thin, mix a little more flour mixed with milk in a small bowl.
Add 1 tablespoon of the soup to the flour, then pour the mixture into the soup and let it cook 5 minutes or until thickened.)
Add the 1920… let it cook for a 5 more minutes… and remove from heat.
Let soup sit for about 10 minutes before serving.
Enjoy the soup and hold on a few more months, summer will be here soon…
Feijoada à Transmontana – Portuguese Bean Stew
Feijoada, is Portugal’s version of Chili, perfect for your next big party!
It originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used.
During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available.
This dish is great served with classic Portuguese rice recipe and your favorite Portuguese Bread. If you want to get really adventurous try making home made Pao Caseiro!
It’s one of those dishes that taste even better the next day! Enjoy!
Makes 12 -15 servings
Ingredients:
Note: You can use all of the following ingredients or use only the meats that you like. You can omit the knuckles, ears etc.
2 lbs baby back ribs (cut into small riblets)
2 lbs chourica sausage (cut into slices)
1 lb blood sausage (if desired) (cut into slices)
1 lb ( presunto, smoked shoulder ham, or salted pork belly cut into 2 inch strips)
2 lbs pig hocks or knuckles, pig ears, (optional)
1 small regular cabbage, savoy cabbage or any green leafy cabbage (cut into quarters)
2 carrots (sliced)
1 large onion finely (chopped)
2 large cloves garlic (chopped)
1/4 cup olive oil
2 bay leaves
1 teaspoon salt
1 teaspoon sweet paprika
1 teaspoon cumin powder
2 or 3 large 32 oz cans cooked kidney beans
1/2 cup crushed tomatoes
Instructions:
The night before cooking, salt the ribs, wash the knuckles in cold water, salt them, and store in fridge overnight to absorb the salt.
The next day, cook the knuckles in a large pot of unsalted water for at least 1 1/2 hours or until they’re easy to cut apart. Reserve the liquid for later.
Meanwhile, saute onions, garlic, and bay leaf in the olive oil for about 5 min. Add ribs, pork belly and paprika.
Let them cook for about 5 minutes stirring them so they don’t stick to pan.
Add 2 cups of cooking liquid from the knuckles and let the ribs cook for another 20 minutes, stirring once in a while.
Add the rest of the meats (chourica, presunto, ham, knuckles) chopped cabbage, carrots, and tomato sauce.
Stir gently and let them cook for about 30 minutes. Add the kidney beans, blood sausage and cabbage and cook for another 10 minutes.
Stir the pot gently so you don’t break up the beans or the cabbage. Taste, and add more salt if desired. Cook until the cabbage is tender. Leave pan on low heat until ready to serve
Here’s a video the acclaimed Portuguese Chef from Tras os Montes – Marco Gomes executive chef at Fox Velha, Porto, Portugal – preparing Feijoada à transmontana on RTP – Praça da Alegria.
Marco Gomes is passionate about using farm to table ingredients in the traditional recipes.
“I was born in the interior of Portugal where cooking was part of everything,” he said. And its these roots that he goes back to in the kitchen. “I give the food a different look but I keep the traditional flavors. It’s important to be innovative without losing the traditional flavors.” Marco Gomes
Portuguese Rice – Arroz a Portuguesa
Cooking rice is easy with my easy recipe.
Carne-a-Portuguesa from Tia Maria!
Happy Valentine’s Day! Spring is just around the corner so stay warm where ever you are and show your love this month with this easy and delicious classic that will warm everyone’s heart.
Carne a Portuguesa
Ingredients:
2 lbs pork loin
1 small onion chopped
2 cloves chopped garlic
1- tsp salt
1/4 cup olive oil
1 bay leaf
1 cup Vinho Verde or white dry wine
1 tbs smoked paprika
1 chicken boullion cube or 2 cups chicken broth
2 tsp corn starch
1 cup water
2 tsp tabasco or any hot sauce
Preparation:
Cut pork into 1 inch cubes and place into deep mixing bowl. Add salt, garlic, Tabasco, olive oil, bay leaf 1/2 cup of the wine.
Stir well and let marinate for about one hour. Leave overnight if time allows.Fry potatoes and set aside.
Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.
Cook for about 1 minute then add the marinaded pork mixture, (do not add any liquid yet).Let meat brown on all sides and cook for about 5 minutes.
Add the remaining ingredients: Chicken cube, water, wine and add more Tabasco to taste. Cook for about 5 minutes longer.
In small bowl mix 1/2 cup water with the corn starch and stir until the corn starch is dissolved.
Add the cornstarch to the pork and let cook for another 5 minutes until the liguid is thickened.
At this point taste the pork and add more salt or Tabasco if you like more spice.
Add the potatoes and let them absorb the hot sauce for about 2 minutes until hot.Add the olives, cilantro, pickled veg for garnish.
Serve with a salad & fresh Portuguese rolls. Enjoy!
Caldo Verde – Portuguese Green Soup
FIRST POST 1-15-2010
Classic Caldo Verde Soup
Today we’re going on a journey to Portugal were the classic green soup, “Caldo Verde” is probably the most loved and well known soup in the country.
Caldo Verde, originated in the northern Minho region of Portugal and is made with basic ingredients of potato and onion puree, and collard greens. There are many variations to this basic recipe in every Portuguese kitchen where ingredients are added such as red or white beans, ham hocks and meat bones to flavor the broth.
Sometimes Caldo Verde is mistaken for another classic known as “Kale Soup” which is very popular in the New England. The Kale version uses cubed potatoes, chopped chourico, tomatoes, and chopped Kale and looks nothing like Caldo Verde.
This is a very healthy soup because collard greens are considered to be one of the healthiest foods in world since they’re loaded with vitamin.
I learned to make this soup at a Portuguese Restaurant named “The Matador” which my brothers owned for almost 15 years. This soup was made fresh every day and sold out by the dinner rush.
We used hand crank processor imported from Portugal to Chiffonade (translates to “made of rags” in French) to cut the collard greens into thin strips.
My recipe is for a large pot of soup that will last you for a few days but don’t worry if it seems to much because this soup keeps well and it’s even better the next day.
It you find that it seems to thicken the next day, just add a little amount of boiled water to make to make it thinner. This will be your family’s favorite especially on cold winter days. Enjoy!
This is recipe number 1; in my Taste Portugal | 101 easy Portuguese recipes cookbook! Download this recipe and 100 other recipes to your computer, kindle, ipad and iphone on my new electronic cookbook!
Ingredients:
10 potatoes (peeled & cut into 1 inch slices)
2 large onions
2 cloves garlic
1 large bay leaf
1/4 cup olive oil (or more to taste)
1 tbsp salt
1/2 tsp pepper
1 whole medium Chourico (Portuguese) sausage (rinsed and dried)
6 cups of washed collard greens (sliced very thin)
10 cups water or more
Instructions:
In large soup stock pot, place water, broth, potatoes, onions, garlic, olive oil, and bay leaf. Cook on high for 20 – 30 minutes, or until potatoes are cooked.
Remove from heat, remove bay leaf and puree the soup with hand blender until it turns into a creamy like base. If you find the soup is too thick, add a little boiling water.
Place the pot on medium heat and add the Chourico sausage. Cook for about 10 minutes.
You may cook Chourico in separate pan in boiling water if you don’t want a smokiness taste in the soup.
Remove Chourico and slice into 1/4 inch slices and set aside for garnish.
Add the collard greens and cook on medium heat for about 5 – 10 minutes depending on your preference.
When ready to serve the soup add 3 slices of Chourico into each bowl for garnish. Add a drizzle of olive oil, and crushed pepper to taste.
Add more Chourico if you prefer of course! Enjoy!
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