Main Dish – Page 5 – Tia Maria's Blog

Desserts / Main Dish / Photo Gallery / Recipes / Traditional customs

June 27, 2017

Pears in Vinho do Porto

Pears in Vinho do Porto dessert is elegant, yet so easy to make to impress your family or guests at your next party. Be sure to serve a glass of authentic “Vinho do Porto” with it of course!

Vinho do Porto (Port wine) is a Portuguese fortified wine exclusively made in the Douro Valley in northern Portugal. Many other countries make port wine but in the EU only wines made in Portugal can be labeled Port or Porto. In the USA wine using the “port” term, are recognized as generic. but the wines name “Porto”, and “Vinho do Porto” are deemed to be exclusively Portuguese.

Ingredients:

3-4 ripe pears

1 cup Vinho do Porto (Port wine)

2 cups water

1 cup sugar

2 strips orange peel

2 strips lemon peel

1 stick cinnamon

vanilla ice cream for serving

mint leaves for garnish

Preparation:

Place the sugar, port, 2 cups water, lemon and orange peel, and cinnamon in a pan. Cook on medium high for about 5 minutes. Set aside.

Carefully peel the pears and slice of a 1/4 inch piece on the bottom to make them stand. Place the pears upright in the syrup and bring syrup to boil. Lower heat to medium, cover, and cook for about 50 minutes or until a knife cuts easily through the pears. Remove pears and let cool.

Place pears upright on plate topped with the syrup or make the thick Port glaze below. Add ice cream and garnish with mint leaves.

Port Wine Syrup Glaze:

Simmer remaining syrup from cooking pears on low heat for another 20 – 30 minutes or until the syrup thickens. Store in jar in the refrigerator up to 30 days. Serve over fruit, ice cream, french toast, pancakes, etc.

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

June 20, 2017

Portuguese Shrimp Bake

This shrimp boil was a hit at my family’s cookout! This is a perfect dish for the summer months when it’s too hot to cook because it’s prepared, cooked for only 15-20 minutes, and then served in the same sheet pan. For variety, add a few fresh clams or mussels in the shell! Just adjust the cooking time.

If you prefer, you can even prepare everything the night before, cover with foil and store in the refrigerator to cook the next day. When you’re done eating, just through out the pan for an easy clean up!

Serves 6-10

Ingredients:

2 pounds raw, shelled shrimp

2 – 3 pounds red potatoes (cubed)

1 pound Portuguese chourico or linguica sausage (cut into 1 or 2 inch slices)

4 fresh corn on the cob (cut into 4 pieces)

1 lemon (cut into slices)

SEASONING:

1 tbsp olive oil

1/2 stick melted butter

2 tbsp Taste Portugal Seasoning

1 or 2 teaspoons piri piri hot sauce or Cayenne pepper (optional depending on your taste)

3 tablespoons chopped parsley for garnish

CLICK IMAGE TO ORDER:

https://amzn.to/404B2V2

Preparation:

Boil potatoes with 2 teaspoons of salt for about 10-12 minutes until slightly under cooked. (do not over cook) Drain and place on a large sheet pan to cool. Cook the corn for about 5-10 minutes, drain, and add to the sheet pan to cool.

Melt butter, oil in a small ramekin for about 30 seconds. Add sseasonings and mix well

When the potatoes and corn are cooled, spread evenly on the pan. Arrange the chourico evenly between the potatoes and corn followed by the shrimp and lemon slices.

Add the seasonings and mix thoroughly with your hands to coat ingredients evenly.

*At this point, you can cover the pan with foil and put it into the refrigerator until ready to cook the next day.*

Cook in heated 425 F degree oven for 15 minutes or until shrimp turns pink and cooked through.

*You can also cook in the same pan, covered with foil on your grill. You many have to alter the cooking time.*

Top with the parsley and serve. Enjoy!

Serve with Portuguese Vinho Verde or any good white wine.

Holiday Recipes / Main Dish / Photo Gallery / Recipes / shrimp

June 6, 2017

Seafood Chowder with 1920 Portuguese Brandy

Are you drooling yet? This is my favorite soup which I make every summer after our families Father’s Day clam bake! This is a great way to use up the leftover seafood and corn. Here’s the recipe for the Clam Bake.

I add a little 1920 Portuguese brandy to the broth for an added kick. Serve with an extra shot of brandy to drizzle into the chowder. The flavor is intense, rich and creamy. You’ll never through out that day old lobster again!

Ingredients:

Lobster shells from 3 lobsters

Meat from 1 lobster (or 1-2 cups) chopped into small pieces

1 pound shelled shrimp (raw or cooked)

1 pound little neck clams (with or without shell)

1 pound mussels (with or without shell)

2 cups of corn kernels

2 tbsp of Brandy (I used 1920 Portuguese Brandy)

2 cups fish or chicken stock

1 small onion (finely minced)

1 celery stalk (finely minced)

4 tbsp butter

1 tsp paprika

1 tsp pepper

2 tsp salt

1/2 cup of flour

2 cups of light cream

1/2 gallon of whole or light milk

Lemon wedges for garnish

Parsley for garnish

Preparation:

In a medium pan, place the lobster shells in the stock and milk and cook on medium heat for about 10 minutes. This will infuse the stock with the lobster. Strain the broth, remove shells and discard shells.

In a large stock pot, saute the onion, and celery in the butter until translucent. Add the flour, and stir until the flour has melted into the butter. Add the seafood, corn, milk broth and remaining ingredients except the cream, brandy, and lobster pieces and stir on low heat. Cook on low for a few minutes.

Cover and continue cooking for 15 minutes on low heat or until thickened. Add the cream, lobster pieces and brandy. Simmer on low heat for another 10 minutes stirring gently. Taste and add more salt and pepper if desired. Note: If you want a thicker chowder milk a little flour with milk in a small bowl and add to the chowder. Cook for a few minutes until thicker.

Serve garnished with lemon wedges and parsley.

Serve with an additional shot of 1920 brandy. Drizzle it into the chowder for a kick!

Appetizers / Main Dish / Recipes

May 4, 2017

Sloppy Ronaldo Sliders

Delicious sliders with a kick of ground chourico Portuguese sausage. I used to call them Sloppy Maria’s but I changed the name to Sloppy Ronaldo Sliders in honor of Cristiano because last year I made them for the World Cup and Portugal won! Maybe my sliders gave Ronaldo good luck!

If you prefer you can leave out the chourico if your family prefers the original sloppy Joe taste. I always make this big batch and I store half of the recipe for the next day, or freeze in small containers for 1-2 person servings. It’s perfect for a busy night when you don’t have time to make dinner or to give as an after school snack.

I took these pictures on live TV after the win!

Ingredients:

2 pounds ground beef or turkey

1 pound chourico or linguica sausage (skin removed and ground in processor) (this is optional to your taste)

2 medium onions (finely minced)

4 cloves garlic (finely minced)

2 cups of crushed tomatoes

2 teaspoons salt

1/4 teaspoon pepper

2 cups ketchup (depending how sweet you want the Joe’s

1 tablespoon tomato paste to thicken if necessary

1 tablespoon piri piri hot sauce more (optional to your taste)

hamburger buns

Preparation:

Brown the ground beef in a large heave saucepan or skillet. Drain the fat and add the onions and garlic to pan. Cook the onions and garlic for a few minutes until translucent along with the beef.

Add the chourico and cook for a few minutes. Add the rest of the ingredients and let simmer for about 10 minutes stirring often. Taste and add more ketchup or brown sugar if you want more sweetness. Add the hot sauce if desired.

Let cook for another 10 minutes on low until the sauce and meats are thick and rich. Add the tomato paste to thicken sauce if needed.

Serve on warm buns.

After game celebration!

Appetizers / Main Dish / Photo Gallery / Recipes

April 5, 2017

Piri Piri Picante Chicken Fingers

These little treats have great flavor and a burst of spice from Piri Piri Hot Sauce! I make these so often that I could do it with my eyes closed! Note: If you can’t handle the heat just leave out the hot sauce and they are just as good!

Ingredients:

2 pounds chicken tenders

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 tablespoon piri piri or (hot sauce)

Cooking spray for coating pan and chicken

Coating:

1 tablespoon flour

1 cup bread crumbs

1 cup Panko bread crumbs

1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon paprika

Egg wash:

1 egg

1 tablespoon water

1 tablespoon piri piri

Sauce:

1/4 cup hot sauce

2 tablespoons melted butter

Preparation:

Preheat oven to 375 degrees F. Spray a large sheet pan with a heavy coating of cooking spray.

1. Season chicken in a medium bowl. Toss and coat with piri piri. Set aside.

2. Place the coating ingredients in a plastic bag and shake well to blend.

2. Beat the egg wash ingredients in a small bowl until well incorporated.

4. Dredge 3 or 4 pieces of chicken at a time in egg wash. Shake off excess then place in plastic bag. Shake to coat evenly.

5. Place tenders evenly on sheet pan.

6. Spray tops of chicken with cooking spray.

Cook for 15-20 minutes or until golden brown. Cut into one piece. Chicken should not be pink. Turn over and cook a few minutes longer to achieve a darker crispy color on all sides if desired

Mix the hot sauce with the butter and cook for 1 minute to blend flavors. Make a double batch if you like it really HOT! 🙂

chicken / Main Dish / Photo Gallery / Recipes

March 30, 2017

Gallo Spicy Oven Fried Chicken

Gallo Spicy Oven Fried Chicken

I never make fried chicken because I try to avoid the grease in my diet, so I bake it in the oven instead. This chicken is oven baked with crunchy panko bread crumbs creating a moist chicken on the inside. I make a hot spicy sauce with Portuguese hot sauce to drizzle on top for great flavor and kick! Of course it’s optional to use the sauce. I usually top half of the chicken and leave the other half plain.

Ingredients:

10-12 pieces of uncooked chicken preferably thighs and legs

1 tablespoon salt

1 teaspoon pepper

2 teaspoons paprika

2 tablespoons piri piri or hot sauce

1 teaspoon garlic powder

1 cup milk

1 teaspoon vinegar

Bread coating:

1 and 1/2 cups plain panko bread crumbs

1/2 cup regular bread crumbs

1/4 cup flour

1 teaspoon salt

1 teaspoon paprika

1 teaspoon garlic powder

Hot Sauce:

1/4 cup hot sauce ( Portuguese brand or Tabasco)

1/4 cup vegetable oil

2 tablespoons brown sugar

2 teaspoons paprika

1 teaspoon garlic powder

Preparation:

Mix the milk, vinegar, salt, pepper, piri piri or hot sauce and garlic powder in a large bowl. Add the chicken and coat with the milk mix. Let sit for at least 3 hours or over night in the refrigerator.

Let chicken sit 30 minutes before coating.

Preheat oven to 375 degrees F. Coat a baking sheet with a heavy layer of cooking spray.

Place the coating mix in a plastic bag and shake well. Drain chicken of any milk or pat dry and then place 3 pieces at a time in the plastic bag. Layer evenly on baking sheet. Top with any leftover coating mix if you want an extra crispy layer on chicken. Spray top of chicken with a coating of cooking spray.

Cook for about 40 to 45 minutes until crispy. Note, that ovens vary so check chicken after 30 minutes to adjust time.

While the chicken cooks, make the hot sauce by placing all the ingredients in a small pan and cook for a few minutes. Taste the sauce and add more hot sauce if desired. Brush chicken with the sauce and serve or, if desired; place the chicken back into oven and broil for a few minutes to achieve a sticky crust.

Enjoy!

Main Dish / Photo Gallery / Recipes

March 29, 2017

Creamy Sausage and Spinach Pasta Bake

This pasta bake is great for an easy everyday meal and perfect to bring for a pot luck party. Prepare it ahead of time and keep it in the refrigerator until you’re ready to cook and serve.

Ingredients:

2 pounds uncooked Italian sausage

1 (16 ounce) package favorite pasta (any your prefer)

1 pound fresh mushrooms (optional)

1 small onion (chopped)

2 cloves garlic (chopped)

1 pound fresh baby spinach

2 tablespoons sun dried tomatoes

1 pound shredded mozzarella cheese or (any your prefer)

Cream Sauce:

3 tablespoons all purpose flour

4 tablespoons butter or margarine

1 and 1/2 cups milk

1 teaspoon salt

1 teaspoon black pepper

Preparation:

Prepare sausages:

Cook sausages by boiling in 1 cup of water until the water evaporates. Flip the sausages as they cook. When water evaporates remove sausages and cut into slices.

Add the chopped onions and garlic to the same pan and cook for about 3 minutes until translucent. Add the mushrooms and cook for a few minutes. Add the sausages back into the pan, cover and cook until the sausages are fully cooked. Fold the spinach into the sausages and set aside.

Prepare sauce:

Melt butter in a small pan and add the flour. Stir until it blends with the butter. Add milk, salt and pepper. Cook and stir until thickened. Add 1/4 Parmesan or peccorino cheese. Stir well until cheese melts and set aside.

Cook pasta per package directions and drain.

Add the pasta to the pan with sausages followed by the cream sauce. Mix well to incorporate flavors.

Pour into a slightly greased deep baking dish. Top with the cheese.

Cook at 350 for about 30 minutes covered with foil, then remove foil and cook for a few minutes longer to get slightly golden color.

Appetizers / Main Dish / Photo Gallery / Recipes

January 31, 2017

Augie’s Piri Piri Buffalo Chicken Pizza and Calzone

My husband Augie loves, Pizza, football and Piri Piri hot sauce! For this year’s Super Bowl, I’m making him his favorite buffalo style pizza.

I use piri piri (Portuguese red pepper sauce) but you can use your favorite hot sauce as a substitute! Go Patriots!

Piri Piri Buffalo Pizza

Ingredients:

1 pound pizza dough

1 tablespoon olive oil

1 teaspoon garlic powder

2 cups cooked cut up chicken

1 cup ricotta or cottage cheese

1/2 cup blue cheese salad dressing

1/4 cup ranch dressing

1 and 1/2 cups shredded mozzarella cheese

2 tablespoons piri piri sauce or Tabasco sauce

Corn meal for dusting pan

Preparation:

Preheat oven to 425 degrees F. Sprinkle a sheet pan with a heavy dusting of corn meal. Roll out the dough to the length of your sheet pan. Brush the edges and the pizza dough with the olive oil. Mix the dressings and piri piri together in a small bowl. Spread the ricotta cheese mixture evenly over the dough, sprinkle with garlic powder and top with the chicken pieces. Top with the piri piri and dressing sauce.

Top with cheese and then sprinkle the rest of the piri piri sauce. You can use a much as you like! The hotter the better!

To make a Calzone, roll up the pizza dough gently pinching all sides. Make a batch of extra piri piri sauce (1 tablespoon piri piri, 1/2 cup blue cheese and 1/4 cup ranch dressing) for dipping.

Cook on center oven rack, for about 15-20 minutes until golden brown.

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

November 17, 2016

Portuguese Chourico Bread with Ham, Peppers and Onions

Are you drooling yet? My family went crazy when I made this bread and it disappeared the same day! I barely had a chance to take the photo of the finished bread for this post.

Making this bread is simple and you can substitute any meats you have on hand. Feel free to use more varieties of meats. I had a few slices of salami, so I added them. I used store bought fresh pizza dough from the market but you can follow the recipe below and make your own.

I suggest you make 2 and save one for the next day. It’s also a perfect treat to bring along for your next party this Holiday Season! 🙂

Watch this video of the bread fresh out of the oven!

Ingredients:

1 + 1/2 pound of store bought pizza dough or make your own (recipe below)

1 small chourico or linguica sausage (cut into thin slices)

3 or 4 slices of ham (cut into strips)

3 slices of salami (optional, cut into strips)

1 medium onion (sliced)

1 medium red pepper (sliced)

1 cup of shredded cheese

1 tablespoon plus 1 teaspoon olive oil

1 tablespoon of coarse corn meal

Pizza Dough

3 1/2 cups of flour

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons salt

1 1/2 cups warm water

2 tablespoons olive oil

In a medium bowl mix the dry ingredients. Add the water and oil and mix until a ball forms. It you find the dough too sticky add more flour. Grease a large bowl with olive oil and add the dough rolling it to coat with the oil. Cover with plastic wrap, cover with a warm towel, and place in a warm place for about 1 hour until the dough doubles in size.

Preparation:

Preheat oven to 425 degrees F.

Saute the onions and peppers for a few minutes in 1 tablespoon olive oil until translucent and set aside to cool

Roll out the dough into a large rectangle. Add a layer of onions followed by a layer of meat.

Top with cheese.

Begin gently rolling the dough evenly.

Sprinkle the corn meal on a large sheet pan or pizza pan. Place the bread on pan. Brush with a little olive oil.

Cook for 20 minutes or until the bread is golden and crispy.

Let cook slightly before cutting. Take a bite and start drooling! Enjoy!

Main Dish / Photo Gallery / Recipes / Side Dish

November 14, 2016

Spinach Broccoli and Presunto (Prosciutto) Quiche

This Spinach Broccoli and Presunto (prociutto) Quiche is savory and mouthwatering. Easy to prepare for a simple lunch, snack or dinner!

You can leave out the presunto if you want a vegetarian quiche. Enjoy!

Ingredients:

1 refrigerated pie crust

1 pound fresh broccoli spears (chopped)

1 and 1/2 pounds fresh spinach (approximate)

1 small onion (minced)

1 clove garlic (minced)

3 slices of presunto or ham (cut into small dice)

5 whole eggs

1 and 1/2 cups whole milk

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces of shredded cheese (any favorite)

Preparation:

Preheat oven to 375 degrees F.

Prepare pie crust by pressing into a large tart pan, or pie dish.

Saute the onion, garlic and presunto in the butter until onion is translucent. Add the broccoli and cook for a few minutes. Add the spinach and cook until slightly wilted. Season with the salt and pepper.

Drain any liquid and set aside to cool.

Meanwhile, beat the eggs in a medium bowl. Add the milk and cheese and mix well.

Pour the broccoli mix evenly over the pie shell then the egg mixture. Be sure the broccoli is submerged in the eggs.

Cook for about 35-45 minutes until golden. Test by poking with a fork which come out clean.