This chicken salad is a perfect summer salad to make when you have leftover chicken. The tartness of the grapes and cranberries pare well with the chicken to create a light salad.
Serve it over lettuce or as a sandwich or wrap. This salad is a perfect match for Vinho Verde, Portuguese wine. Enjoy!
Ingredients:
2 cups chopped cooked chicken
1 stalk celery (finely chopped)
1 cup white grapes (chopped into quarters)
1/2 cup dried cranberries ( you can use any variety)
1/4 cup mayonnaise
1/4 teaspoon curry powder (optional)
Chopped Almonds or walnuts
Pepper
Salt
Instructions:
Mix all ingredients in a bowl adding the mayonnaise last. Mix gently, taste and add desired seasonings. Serve
This pork shoulder recipe is simple to make on a lazy Sunday morning. All you have to do is put it in the oven and it pretty much cooks on its own. It has 5 easy steps to a perfect family Sunday dinner! The pork turns out moist and tender. You can slice it or shred it with a fork to create pulled pork sandwiches with my barbeque sauce. Enjoy!
Ingredients:
1 fresh pork shoulder 6-8 pounds
2 table spoons sea salt or kosher salt
1 teaspoon fresh ground pepper
3 garlic cloves (chopped)
1 large onion (chopped)
3 large carrots (cut into quarters)
1 bay leaf
6-8 potatoes (cut into cubes)
2 tablespoons olive oil
1 teaspoon paprika
1 cup of white wine
Cooking pan: 1 large oven roasting pan with lid
Instructions: Prep and cook time 4.5 to 5 hours
Serves 8-10
Pre heat oven to 400 degrees. Remove the pork from the refrigerator and let it sit for at least 30 minutes before prepping if you’re planing on cooking it right away.
Step 1. Wash and pat dry the shoulder. Place it on a cutting board and score the skin being careful not to cut into the meat.
Coat the pork on both sides with the salt leaving the skin side up. Place the olive oil in the center of the roasting pan and place the pork over the olive oil.
Step 2. Cook the pork uncovered for 30 minutes until the skin starts to get crackling and browned.
Step 3. After 30 minutes turn the heat down to 325 degrees. Cover the pork with the lid or very tightly with heavy foil and cook for 2 hours.
Step 4. After 2 hours remove the pan from the oven, coat the pork with the paprika, garlic and onions and pour the pan drippings over the pork. Place the carrots into the pan evenly around the pork. Add the wine and stir to coat the carrots. Cover and continue cooking at 325 for 1 hour.
Step 5. After 1 hour remove the pan from the oven, add the potatoes evenly around the pork and stir to coat with the seasonings. Add a little more wine if you find the juices have dried out. Coat the pork with the pan drippings. Cover and cook for another 45 minutes at 325 degrees.
Remove the pan from the oven and pierce potatoes with a fork to see if they’re cooked. Gently stir the potatoes and let the pork rest for a few minutes before serving.
Here is the recipe for June in the 10 Chefs 10 Portuguese Wineries series from Wines of Portugal.
Wines of Portugal will announce new chef collaborations and pairings (using the hashtag #10Chefs) throughout the year from now through January on Wines of Portugal’s Twitter (@WPTUSA), U.S. Facebook page, and program page. The printed recipe guide featuring all ten chef collaborations will be available by the end of the year at all Wines of Portugal events around the country and as a special giveaway to Facebook fans. credits and images: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/
Louro is a restaurant in the West Village of New York City that features the creative Modern American cuisine of Chef David Santos in a sophisticated yet relaxed setting.
Recipe for June:From wines of Portugal Poached Duck Egg with Amarello Grits, Chourico and Kale, paired with Quinta do Vallado
For the Chourico:
2 lb pork butt, diced into 2 inch pieces 1/2 lb pork fat, diced into 2 inch pieces 3 tbsp salt 6 tbsp smoked paprika 30 cloves whole garlic, peeled 3 bay leaves 2 cups white wine 4 onions, small dice 6 red peppers, small dice ¼ cup extra virgin olive oil 1 cup tomato paste 1 bottle white wine 2 cups water seasoning to taste
The day before, marinate the pork, pork fat, salt, paprika, garlic and bay leaves in two cups of white wine in a non-reactive bowl or container. Mix well with your hands and leave covered in the refrigerator overnight. The following day run the mixture through a meat grinder. In a large pot that will fit both the sausage and the remaining ingredients, sauté the onions and peppers in olive oil over medium high heat. When the vegetables begin to color and are nice and soft, add the tomato paste and toast for 2 minutes. Add the sausage and sauté until it’s nice and crumbly, about 10 minutes. Make sure to keep stirring to break up any large clumps that form. Add the white wine and water and bring to a boil. Reduce the heat and simmer for 2 hours, making sure to stir every few minutes. When the mix is nice and tender with a thick consistency, it’s ready. Keep in mind that you may have to add a little more water during the cooking process to allow for the time it needs to cook.
For the Kale:
1 small onion, diced 6 cloves garlic, peeled and chopped 3 tbsp olive oil 3 bunches kale, washed and de-stemmed salt and pepper
In a pot with a lid big enough to fit all the kale, sauté the onions and garlic in olive oil over medium heat. When the vegetables are slightly colored and soft, about 6 minutes, add your kale and season. Cover the pot with the lid, lifting every minute or so over the first 7-8 minutes to stir. The kale will start to release moisture; this liquid will become your braising liquid. Keep the cover on and reduce the heat to low. Braise slowly for about 30 minutes until the kale is tender but not falling apart. Cool and chop to make mixing more manageable.
To finish the dish:
3 cups milk 4 tbsp butter 1/2 cup Anson Mills coarse grits 4 tbsp queso amarello 2 tbsp distilled vinegar 4 duck eggs salt and pepper
Bring the milk, butter and seasoning to a simmer in a large sauce pot. Add the grits and stir continuously over medium heat for 20 minutes, adding more milk if needed. Check the seasoning and adjust as needed. In the meantime, while stirring the grits, fill a 2 quart sauce pot with water and add the vinegar. Bring the water to just before simmering. When the grits are done, cover and set aside. In another pot warm a 50/50 mix of kale and chourico until nice and hot. To finish the grits, mix the cheese into it and stir to emulsify. Check the seasoning. Make a whirlpool in the egg pot and crack the eggs in one at a time. Poach the eggs for about 2-3 minutes until the white is set and the yolk is soft.
To plate, pool grits in a bowl, then place the kale mixture on top of the grits, and top with the poached egg. Drizzle with a little good Portuguese olive oil.
Louro
142 WEST 10TH STREET
(BETWEEN WAVERLY PLACE AND GREENWICH AVENUE)
212.206.0606
You may have seen grilled pork belly as a new trend in upscale restaurants but cooking pork bellies has been around in Portuguese cuisine for centuries.
Pork belly is not like regular bacon that you find in your supermarket. The pork is uncured and has no salt or smoky taste.
This method of grilling the pork in it’s natural state on the outdoor grill creates a crispy texture with juicy flavor will make your mouth water!
You can find pork bellies at butcher shops but be sure to ask for uncured bacon. Have them slice it to about 1/4 inch thick.
Our family has been cooking this at every family picnic. Once your friends and family taste this pork they will go crazy for it and except it every time you have another cook out! It is perfect on a simple Papo Seco Portuguese roll or any crusty roll. You can also serve it as a main protein in you meal but eating it in a simple sandwich is my favorite way. Enjoy!
Ingredients:
2 pounds of uncured Pork Belly sliced to 1/4 inch thick
1 tablespoon of coarse sea salt or more to taste
2 cloves of crushed garlic (optional if like a garlicky taste)
Instructions:
Salt each pork belly slice heavily with the coarse salt. I prefer a natural flavor in the pork so I don’t use garlic, but I added it in the ingredient list for those that love a garlic.
Let the pork marinate for at least 1 hour or longer in the refrigerator to absorb the salt.
Cook on a very hot out door grill turning often. Keep the pork away from flames as it cooks and lower the heat if needed. The pork should be a golden color and slightly crispy.
Chef George Mendes of Aldea Restaurant, New York City, has risen to fame in the last few years receiving a Michelin Star in 2011 and again in 2012. He has written his first cook book titled; My Portugal/Recipes and Stories which includes 125 recipes from traditional to modern versions of the classic Portuguese dishes. The book is available on Amazon for per-ordering with an October 7,2014 launch date. Read about his discovery of his roots and research for his first cook book on his recent trip to Portugal.
Amazon review: In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwatering recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes’s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugal—fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey. credits: (amazon.com) Pre-order below.
In 2011 he won the title of “Food and Wine Magazine’s Best New Chef New York”. Since then, Chef Mendes has been featured on many TV programs including Top Chef, The Today Show, and featured in many media outlets.
Here’s a recent interview by Food & Wine magazine March 27, 2014.
My husband and I had the pleasure of dining at Chef George Mendes’s Aldea restaurant in New York City a few years ago. It was a cold night in February when we took a quick 15 minute cab ride and arrived at a fully booked restaurant at 9 pm. Luckily there were two seats left with the kitchen view that seemed like they had been reserved just for the two of us. We had the pleasure of watching the Chef along with his talented and efficient staff preparing our meals.
I loved the view, since it was like watching one of the cooking shows I’d seen so many times on TV and I’d always wondered why the celebrity chefs made it look so effortless and so organized.
My many years of working in restaurant kitchens told me otherwise. Aldea’s kitchen however was calm and relaxing and everything flowed smoothly. There would be no shouting at sous chefs that night, no clanging of dishes or of pots and pans. There was no temperamental “Portuguese Chef” like so many that I had worked with in my career.
That day, a very creative and talented Michelin Star Chef prepared our meal. Our dinner, was prepared with the Chef’s passion for his Portuguese culinary roots, but with a modern, artistic version of the classics. We ate, we relaxed, and we enjoyed the wonder of it all!
photo credit: aldea.com
We had mouthwatering, delicious meal including one of the chef’s signature dishes; “SHRIMP ALHINHO” in a garlic sauce. Although Chef Mendes was extremely busy with a booked house, his warm and friendly Portuguese hospitality shined through when we said hello to him. He took the time to came to our table where we talked about Aldea, and his upcoming ventures. The next time I saw the chef was on TV when he appeared as contestant on Top Chef. I’m looking forward to my next visit to NYC and to Aldea!
On June 10, 2014 – In honor of celebrating “Dia de Portugal” Portugal Day, Aldea will be having a guest chef event featuring 4 Portuguese Chefs/5 courses/ 5 wines at 7 pm $155. Call for reservations.
Featured chefs include: Chef George Mendes of Aldea, Chef Rui Correia, of Douro Restaurant in Greenwich, Connecticut, Chef David Santos of Louro restaurant in New York City, and Chef Pedr Lemos of restaurant Homónimo Porto, Portugal.
ALDEA 31 W 17th st. New York, NY, 10011 phone: (212) 675-7223 fax: (212) 675-7277
Here is the recipe for May in the 10 Chefs 10 Portuguese Wineries series from Wines of Portugal.
Wines of Portugal will announce new chef collaborations and pairings (using the hashtag #10Chefs) throughout the year from now through January on Wines of Portugal’s Twitter (@WPTUSA), U.S. Facebook page, and program page. The printed recipe guide featuring all ten chef collaborations will be available by the end of the year at all Wines of Portugal events around the country and as a special giveaway to Facebook fans. credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/
Month of May
Sirio – New York City
Chef Massimo Bebber
Sirio Ristorante, located at The Pierre Hotel, offers contemporary interpretations of traditional Italian dishes inspired by the Tuscan standards of Maccioni’s youth served in a beautiful and engaging environment. The menu offers a variety of pastas and appetizers to simple and robust entrees. With its Fellini-esque décor, an emphasis on hospitality, and one of the most impressive selections of Italian vintages in New York, Sirio Ristorante brings old-time Italy to New York City.
“Capesante Salsa Al Tartufo Nero”
(Scallops with Black Truffle Sauce)
1 ¼ Pounds SEA SCALLOPS
½ POUND CHANTARELLE MUSHROOMS
1 SPANISH ONION
7 PARSNIPS
1 CARROT
5 BABY ARTICHOKES
1 ¾ Ounces CHOPPED BLACK TRUFFLE
1 Cup MILK
VEGETABLE OIL
VEAL SAUCE
SALT
BLACK PEPPER
OLIVE OIL
CANOLA OIL
BUTTER
MICRO GREEN SALAD
ARTICHOKE CHIPS:
Clean artichokes, by removing the outer leaves and removing the choke in the middle of the artichoke. Place artichokes in lemon flavored water, once artichokes are all clean, slice them thinly on a Japanese Madeleine and fry in oil at 350 degrees until golden brown. Season with salt once removed from fryer.
PARSNIP PUREE:
In a large size pot add 1 teaspoon of vegetable oil and start sweating the onion, add a pinch of salt and sweat with no color. Next add the chopped parsnip, mixed together and then add the milk and water to cover. Season lightly with salt. Cook for 45 minute and then put into a blender and blend until smooth.
FOR PLATING:
In a medium size sauté pan, heat up 1 teaspoon of canola oil. Season scallop liberally with salt and pepper and begin to sear each scallop until golden brown and cooked thru.
Remove scallops from pan place on a plate for them to rest. In the same pan as cooking the scallops, remove some oil and any debris left over, quickly sauté chanterelle for 2 mins until fork tender. Remove the mushrooms from pan and keep in a warm place. Place warm puree in middle of plate and move the puree towards the outside of the plate keeping a visible circle. Place scallops in the middle of the puree, drizzle the heated veal jus or brown sauce around and on top of the scallops. Garnish the plate with shaved carrot, fried artichokes and sautéed mushrooms. Decorate with micro herbs and edible flowers. credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/sirio/recipe/
Sardines season in Portugal is from the month of May to October.This sustainable food is extremely popular and is very healthy because the sardines are loaded with calcium, vitamin E, protein and contain good fish oil.
Portuguese sardines have the Blue Label awarded by the Marine Stewardship Council, which means fishing of sardines in Portugal takes account the sustainability of the sea resources. Sardine catches happen all along the Portuguese Coastline but the most favored sardines come from Algarve.Portimão in the Algarve, is where you eat the best fresh grilled sardines, especially at the Sardine Festival during the first 10 days of August.
Most festivals and picnics in Portuguese communities feature sardines. The festivals for the Saints; John, Peter and Anthony feature grilled sardines and often sold by the dozen at these festivals along with Portuguese rolls; Papo Secos or other crusty breads.
When served as a main dish, they are accompanied by the humble boiled potatoes, grilled onions and peppers and a simple salad with olive oil vinaigrette.
Serves 6-8
Ingredients:
1 to 2 pounds of Fresh or Frozen Sardines
1 large red bell pepper
1 large green bell pepper
1 large onion (sliced)
2 large garlic cloves (chopped)
Portuguese olive oil
Sea salt
Pepper
Preparation:
Step 1: If your sardines are frozen, defrost them slightly in a large bowl by rinsing them with cold water and covering them with a good coating of sea salt. Let them sit for about 30 minutes to absorb the salt. Drain any moisture from the bowl and set in the refrigerator until you’re ready to grill.
Step 2: Heat the grill on high.
Step 3: Rub the onions and peppers with salt, pepper and a little olive oil. Cook peppers and onions on the grill until the skin has charred and fully cooked all around. Place peppers in a brown paper lunch bag and set aside. Place the onions aside in a medium heat proof bowl on the grill to keep warm.
Step 4: Meanwhile place the sardines on a slightly greased charcoal or gas grill on medium high heat. Let the sardines cook until they turn golden brown and slightly crispy, turning them gently not to break the skin.
When they are fully cooked, cover with foil and place them on a platter in a warm place.
Step 5: Remove the peppers from the paper bag and peel off the skin. You’ll find the skin will come out easily.
Slice the peppers into strips and mix with the onions. Add chopped garlic, olive oil and more salt and pepper. Heat slightly and pour the mixture over the cooked sardines.
Tired of the same old chicken recipes? Try this Sweet & Spicy Orange Chicken. It’s easy to make and it tastes exactly like your favorite take out version. The marinade smells amazing from the scent of the fresh orange and ginger.
My family loves Chinese take out so this was a big hit last night. Enjoy!
Ingredients for Chicken:
2 pounds of skinless boneless chicken breast (cut into 1 inch cubes
1 and 1/2 cup corn starch
2 eggs beaten with 2 tablespoons of water
Vegetable oil for frying
Sesame seeds
Chopped Scallions
Ingredients for Marinade:
1 large orange
zest of 1 large orange
1/2 chicken bouillon cube
1 cup of warm water
1/2 cup sugar
1/2 cup white vinegar
1/2 cup soy sauce
2 cloves garlic (finely minced)
1 tablespoon fresh ginger (finely minced)
1 teaspoon of Sriracha hot sauce or more to taste
1 or 2 tablespoons of corn starch
I used fresh squeezed orange juice which gave the sauce a fresh taste.
Instructions:
Place all of the marinade ingredients in a large bowl and mix well to incorporate all the flavors. Place the chicken in a ziploc plastic bag and add 1/2 of the marinade.
Let the chicken marinade for at least 30 minutes shaking the bag once in a while.
Place the eggs in a large bowl and beat with 2 tablespoons of water. Place the corn starch in a large bowl.
Remove the chicken from the marinade, shaking off any excess. Discard the marinade. Add the chicken to the eggs and mix well to coat.
Remove about 10 pieces of the chicken at a time while shaking off excess egg and place in the corn starch. Toss each piece of chicken with the corn starch coating it well.
Place the coated chicken onto a plate. Heat the oil in a large wok, or skillet on high heat. Shake off excess corn starch from each piece of chicken and begin frying in batches of about 10 pieces of chicken. Cook for about 2 minutes until each piece is golden brown. Drain on paper towels.
Meanwhile, heat the remaining marinade with 1 tablespoon of cornstarch and cook for a few minutes to thicken. Add more water if you find it too thick.
Taste and add more hot Sriracha sauce if you like it spicier.
Discard the oil and place the chicken back into the skillet on low heat. Drizzle the warm sauce over the cooked chicken.
What can you do with all that left over ham? Make Pasta & Ham Salad Primavera. Cut up the ham into 1/4 inch strips and freeze in food safe freezer bags. The ham will be ready for adding to your summer recipes.
Ingredients:
1 16 oz package bow tie pasta (or any you prefer)
1 cup or more cooked ham (cut into 1/4 inch long strips)
2 cups frozen petite peas
1/2 cooked roasted red pepper (finely diced)
1 slice red onion (finely minced)
2 ounces cheddar cheese (chopped into small pieces) (optional)
3 tablespoons mayonnaise
1/2 teaspoon of Italian seasoning mix
Fresh crushed black pepper
1 squirt lemon juice
Instructions:
Cook the pasta as per package directions. Turn off heat, 5 minutes before the pasta is cooked add the ham, peas, and peppers and let simmer for a few minutes. The peas are very tender so they’ll cook with the heat from the pasta.
Drain the pasta in colander and place in a large bowl.
Add the remaining ingredients and toss gently.
Taste and add more pepper or seasoning if desired. Place in the refrigerator to cool. Serve and enjoy!
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