You’ll find this classic steak dish on just about every Portuguese restaurant’s menu. What makes this dish so flavorful is the combination of red wine, garlic and olive oil which creates a rich sauce that is poured over the steak and egg.
This recipe is from my Taste Portugal cook book! I had the book marks printed for my first book signing! The Galo de Barcelos brings good luck!
Ingredients:Serves 2
2 (8oz) sirloin steaks (½ or 1 inch thick)
4 cloves garlic (sliced)
Salt
Pepper
2 eggs
1 tablespoon olive oil
4 or 6 small potatoes (peeled and sliced into ¼ inch slices or regular cuts)
Oil for frying potatoes
Wine reduction:
2 tablespoons olive oil
2 tablespoon of butter
½ cup red wine
Preparation:
Season the steaks with salt and pepper and let marinade overnight or for at least 1 hour. Fry potatoes in hot oil, drain, and season with salt and keep warm in the oven.
Cook steaks with the garlic in hot skillet with 1 tablespoon olive oil for 3 minutes on each side. Remove from pan and add wine reduction ingredients. Cook the reduction until reduced by half.
Place the steaks back in the pan on low heat with the reduction. Meanwhile, cook 2 eggs sunny side up in a separate small nonstick skillet.
Heat a large serving plate in the oven. Place steak in the center of the plate surrounded by the home fries.
Place one egg on top of each steak. Pour sauce from the pan over the steak and eggs. Season with more salt and pepper. Garnish with parsley if desired.
This dish is usually served with a serving of Portuguese rice as well, but optional. Enjoy!
I’ve had many requests for this Fava recipe. Most of them have been from people who eat this dish at Portuguese festivals and want to make it at home. The dish is easy to make and if you prefer a vegetarian version of this recipe, simply leave out the meats and use vegetable broth.
Fava beans have been around since 6000 BC. They have a long tradition of cultivation in Old Worldagriculture, being among the most ancient plants in cultivation and also among the easiest to grow. Along with lentils, peas, and chickpeas, they are believed to have become part of the eastern Mediterranean diet around 6000 BC or earlier. They are still often grown as a cover crop to prevent erosion, because they can overwinter and because as a legume, they fix nitrogen in the soil.
In ancient Greece and Rome, beans were used in voting; a white bean was used to cast a yes vote, and a black bean for no.credits: http://en.wikipedia.org/wiki/Vicia_faba
Ingredients:
2 pounds chouriço sausage (sliced)
2 (19 oz) cans cooked fava beans
1/2 pound of presunto (chopped into small chunks) optional
1/4 cup olive oil
3 large onions (chopped)
3 garlic cloves (finely minced)
1 bay leaf
2 tablespoons crushed red pepper paste
2 teaspoons paprika
1 teaspoon salt or more to taste
1/2 teaspoon pepper
1/4 cup tomato sauce
2 cups chicken stock
1/2 cup white wine
2 teaspoons parsley (finely minced for garnish)
Preparation:
In a heavy sauce pan, saute the onion, chourico and presunto in olive oil on medium heat for about 5 minutes. Add all the other ingredients and bring to a boil. Simmer for 15 minutes and add the fava beans. Cook on low heat for another 30 minutes stirring the pan often. Cook longer if you like the beans softer.
Baked Octopus is a must have at Christmas Eve at my home. Don’t be intimidated by the thought of cooking octopus because it’s relatively easy to prepare.
Serves 2-4
Ingredients:
2 -3 pounds of octopus
1 large onion
1 large onion (chopped)
2 pounds of small round potatoes (washed and dry)
1 large red bell pepper (chopped)
3 cloves garlic (chopped)
½ cup of olive oil
¼ cup of olive oil
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
Parsley for garnish
Olive oil and vinegar for garnish
1 bunch of Broccoli Rabe
Preparation:
If our octopus is frozen, let thaw overnight in the refrigerator in a big bowl. It has a lot of water, so have a bowl big enough to hold the water.
1. Bring enough water in large pan to a boil with 1 large onion. When ready to cook, rinse the octopus with very cold water and remove the beak. You can just cut the head off and discard it. I use the head by chopping into little pieces and use it in omelets, rice, seafood dishes or as a salad.
2. Grab the octopus by the head and dip the tentacles slightly into the boiling water, remove and dip again in the water 2 more times.
3. Put the octopus into the boiling water and let cook on medium heat for 30 minutes or longer until the octopus is tender. (test by cutting a little piece off the tentacle)
Note: You don’t want to over cook since it will be too mushy.
4. Meanwhile, place the potatoes in a deep baking dish and season with salt and pepper to taste. Top with ½ of the raw chopped onion and ½ cup olive oil and cook at 400 F for about 30 minutes shaking the pan once in a while.
5. Saute remaining chopped onion, red pepper, garlic, and bay leaf in ¼ cup olive oil for about 2 minutes. Add the vinegar and cook for a minute. Set aside.
6. When octopus is cooked, drain and place in the pan with the potatoes and cover with pan juices. Add the cooked onions. Cook at 350 degrees F until the potatoes are fully cooked and the flavors are well incorporated.
To serve, cut the tentacles into serving portions of about 1 or 2 to each person. Serve with the potatoes, onions and peppers. Garnish with parsley, olive oil and vinegar if desired.
Broccoli Rabe: Rinse, cut off thick stems and cook in boiling salted water for at least 8-10 minutes until tender. Drain and serve with more chopped onions garlic and olive oil. Serve over the octopus or on the side.
There are 365 ways to eat Bacalhau, one for each day of the year!
This dish is customarily served with Portuguese Tomato Rice, french fries and a side salad. Enjoy!
Bacalhau a Maria
Ingredients:
2 pounds uncooked bacalhau (cut into 1/2 inch thick fillets)
2 eggs (for dredging)
1 tbsp water
flour (for dredging)
1/2 teaspoon garlic powder
Oil for frying (preferably corn or vegetable – about 1 and 1/2 cup)
1 tablespoon olive oil
Salt and pepper (optional)
Garnish: Lemon wedges and olives
Onions:
2 large onions
2 tablespoons olive oil
1 tablespoon white wine
Salt and pepper
Onion Instructions:
Saute the onions in the oil until golden colored. Add the salt, pepper to taste and the wine. Let cook for a minute to evaporate the wine.
Leave in the pan to keep warm and serve over the bacalhau.
Bacalhau Instructions:
Beat the eggs with the water in a medium bowl and set aside. Place the flour in a bowl large enough to coat the bacalhau.
You don’t need to use salt in this recipe since the cod is salty but you can add a pinch of salt and pepper if you like it saltier.
Pat the cod with paper towels to remove any excess moisture and coat with the garlic powder if desired. Dredge in the egg, shaking off excess, then dredge in the four. Shake off excess flour and put aside on a plate until ready to fry.
Place enough oil in a heavy frying pan to reach 1/4 inches deep. Add the olive oil and stir to incorporate both oils. Turn the heat on med-high.
*Test the oil by placing one tip of the fillet into the oil. It should sizzle. The oil should not be smoky, turn down the heat if necessary and adjust accordingly as needed while frying.
Place about 4-6 pieces of the bacalhau into the hot oil and cook for about 4 minutes on each side until golden brown.
Place on paper towels to absorb any grease. Leave in a warm oven until ready to serve. Garnish, with lemon wedges, olives and the onions.
Serve with the tomato rice, french french fries and salad if desired.
I made these slider using King’s Hawaiian Sweet Rolls. The bread tastes like my recipe; classic Portuguese Sweet Bread, so be warned that the rolls are delicious and you’ll eat the whole bag in one day! The bread has it’s beginnings in the 1950’s in Hilo, Hawaii where Robert Taira, the Hawaiian-born son of Japanese immigrants opened his first bakeshop.
The sliders were easy to make because instead of making small patties one by one, I simply formed the meat into meatballs and then flattened them with a spatula. They all come out perfectly shaped tiny sliders.
Sliders:
16 Hawaiian buns or Sliders buns
4 hamburgers
Toppings:
Cheese
Lettuce
Onion
Sliced Tomato
Ketchup
Sesame seeds
melted butter
Cook burgers and cut into fourths. Top with cheese and turn off heat. Set aside and keep warm until ready to assemble sliders.
This crust-less quiche is easy to prepare in only 45 minutes. I make this quiche very often as a side dish when I serve fish or chicken. It also makes a perfect lunch, snack, or serve it as dinner with a salad.
Make it a vegetarian quiche by substituting the ham with your favorite cooked vegetables.
Ingredients:
1 cup chopped ham (optional substitute with any cooked vegetables)
1 cup shredded cheddar cheese
1 pound package frozen broccoli spears or fresh (cooked and chopped)
1 small ripe tomato (chopped) (optional)
1/2 small onion (finely chopped)
1 tablespoon olive oil or butter
1 and 1/2 cups half and half (1/2 cream – 1/2 milk)
5 eggs
Pinch of Salt (add pinch more if you omit the ham)
Dash of fresh ground black pepper
1/4 teaspoon garlic powder
Preparation:
Saute the onion in the oil for a few minutes until the onion is translucent.
Beat eggs until foamy in a medium bowl. Add the milk, salt, pepper, and garlic powder to the eggs and mix to incorporate. Add the broccoli, ham, onion, and 1/2 of the cheese. Mix all ingredients.
Heavily grease a deep souffle dish with margarine. Pour the broccoli mixture into the dish and spread evenly. Top with the remaining cheese. Cook at 350 degrees for about 30 minutes until golden brown.
You many need to cook longer if your souffle dish is deep. Cut into the center of the quiche it should be firm and not runny. Enjoy!
It is said that the now famous; Francesinha was invented in the city of Porto, Portugal, in the 1960’s by Daniel da Silva, a returned emigrant from France who tried to adapt the croque-monsieur to Portuguese tastes. There is no standard recipe for the sandwich which is typically made with ham, Portuguese sausage, and steak but there are many adaptations using different types of ham, sausages and various roasted meats other than steak. The rich beer and tomato based sauce that covers the sandwich is a secret but there are many variations. Some use a tomatoes, while others use various ingredients to create the sauce with different levels of spiciness added.
Ingredients: 1 francesinha
2 slices of white, but not to soft, slices with aprox. 2 cm/0.8 inches thickness (I buy a whole loaf and cut it into slices)
1 linguiça
1 fresh sausage
1 small veal steak
2 slices of mild ham
7 to 8 thin slices of cheese
1 egg
Sauce: serves 4 or 5
6,6 dl beer (2 cans)
4 dl semi skimmed milk
1 dl whisky
2 dl tomato passata
1 bay leaf
1 medium carrot, peeled
1 small veal steak
2 cubes of meat stock
2 tsps corn starch dissolved in a bit of milk
Salt to taste
Black pepper to taste
Piri Piri (portuguese hot chili sauce)
Fries:
Potatoes cut into
Corn, soy or sunflower oil to fry
Preparation:
*Place all the ingredients for the sauce (except the corn starch and the piri piri) inside a heavy bottomed pan and take to the heat. Cook for aprox. 30 minutes in meddium heat. Season with salt and pepper and remove the carrot, bay leaf and steak.
*Add the dissolved corn starch to the sauce a bit at a time, stir, let it come to a boil and if it´s still to runny add a bit more. Don´t make a very thick sauce, it should fall from the wooden spoon in a constant thread, ending up in thick drops.
*Remove from the heat and add the piri piri to taste, which in my case means lots of it.
*Grill the meats, I use a press grill because it´s easier to cook the sausage and linguiça. Cut the sausage and linguiça in half and then in 4 equal parts.
Fries:
*Cover the potatoes with cold water and keep in the fridge for 30 minutes or up to a day.
*Fill a deep frying pan up to 2/3 with oil and heat it very well, drain the potatoes and clean them with a kitchen towel. Fry in small batches until golden. Drain on top of kitchen paper.
*This way the fries will be crisp outside and soft on the inside.
Assembly:
*On top of a slice of bread place first a slice of cheese, on top place a slice of ham, then the 4 pieces of linguiça, on top the steak, followed by the fresh sausage, another slice of ham and another slice of cheese, top with the other slice of bread and on top a slice of cheese. Place one slice of cheese in each side of the sandwich – You can hold the cheese with skewers and remove them once the cheese is melted, later – and place one more on top.
*Put the sandwich inside a preheated oven for a couple of minutes just so the cheese starts to melt but let it toast. If you used skewers now is time to remove them.
*Fry the egg in a bit of hot oil.
*Remove from the oven, put the fried egg on top of the sandwich and immediately pour the very hot sauce over it – you want the bottom of the sandwich immerse in sauce – and serve with the fries and a cold, cold beer.
*Keep a bowl with the sauce near so you can add more as you go.
Bacalhau no forno com migas. (Oven backed salt cod with migas)
Guest Post by: Nelson De Sousa
In Danbury Connecticutt there is a great Portuguese Restaurant called “The Atlantic”. I ate there on a recent business trip and had the “Bacalhau a Lagareiro”. The chef there prepares this cod dish in by caramelizing the onions and garlic in olive oil in a pan before pouring it over the grilled codfish. I decided to adapt this recipe for home preparation on a weeknight.
“Bacalhau a Lagareiro” is typically grilled over a charcoal fire which is not so time friendly for a weekday night and obviously not weather friendly for those in northern climates in the winter…hence my adaptation for weeknight preparation no matter what the weather is. I am also not a big fan of potatoes…I love them fried but hate them boiled or baked so I decided to pair this dish with Migas which is a stir fry of sorts made with broccoli rabe, Portuguese corn bread, black eyed peas and pine nuts.
Easy to make on weeknight…in fact I made this in under 1 hour!
Ingredients: 3 to 4 salted cod pieces (previously soaked in daily rinses of fresh water for 3-5 days) 2 onions 13 garlic cloves 2 bunches broccoli rabe chopped 2 cans black eyed peas 1 loaf Portuguese corn bread Portuguese Olive Oil Portuguese Olives Pine nuts (optional)
Instructions:
Boil Cod Fish but don’t overcook it you just want to blanch it. Remove and let drain.
Caramelize 2 onions cut into wedges and like 10 whole gain cloves in Portuguese Olive oil. You want brown not burnt.
Set cod in a Pyrex baking dish and cover with olive oil, onions and garlic. Bake at 400 degrees for about 30 minutes.
Meanwhile sauté 3 whole garlic cloves on olive oil until brown but not burnt. Remove garlic cloves then add the inside (not the crust) of Portuguese corn bread. You want to rip the bread by hand into the finest pieces you can.Let the bread fry for 5 minutes then add chopped broccoli rabe. Cover and let cook until broccoli rabe is wilted and cooked.
Add canned black eyed peas and pine nuts and a little of the water from the black eyed peas can. Stir and cover for 5 minutes on low to medium heat. Garnish cod with Portuguese olives.
I make this dish very often because it’s simple to prepare and it cooks in one deep skillet on the stove top. The chicken comes out moist, flavorful and practically falling off the bone. Serve over pasta, potatoes or white rice.
One 4 pound chicken cut into eight pieces or 8 drumsticks and thighs (remove skin if desired)
3 tablespoons olive oil
1 small onion (diced)
2 cloves of garlic (finely minced)
1 cup Vinho Verde or Dry white wine
2 cups water
1 chicken bouillon cube
1/2 red bell pepper (chopped into small pieces)
2 small carrots (cut into small chunks)
1 can or 2 cups of chopped tomatoes
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons parsley (chopped)
2 tablespoons basil (chopped)
1 pound any favorite pasta
Instructions:
Season the chicken with salt, pepper and garlic powder and let marinade for 20 minutes.
Heat the olive oil in a large skillet and add the chicken letting it brown for a few minutes on both sides until a golden color.
Add the wine and let it come to a boil for one minute. Add the water, and the remaining ingredients.
Stir, cover and let simmer on medium heat for about 1 hour stirring once in a while.
Cook pasta during the last 15 minutes of chicken cooking time.
You can serve this dish cold in the summer, or as a hot dish in the colder months. Sometimes I also add 2 boiled potatoes cut into chunks to the recipe to make the dish heartier. Enjoy!
Ingredients:
8 oz Bacalhau (Salt Cod)
1 can black eyed peas (drained and rinsed)
1/2 small onion (finely minced)
2 cloves garlic (finely minced)
2 eggs (hard boiled)
2 tablespoons olive oil
1 tablespoon white wine vinegar
salt and pepper to taste
Chopped parsley (garnish)
2 boiled potatoes (optional)
Instructions:
Cook the cod in boiling water for about 8 minutes until flaky. Drain, let cool, shred into pieces and place in a medium bowl.
Make the vinaigrette by mixing together the onion, garlic, oil, and vinegar.
Add the peas to codfish and mix. Add the vinaigrette and mix gently.
Top with the eggs and parsley. Taste and add salt and pepper if desired.
Note:
If you want to serve this dish hot, heat the peas and add it to the warm cod along with the other ingredients.
Image credit: http://comidasreais.blogspot.com
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