Happy Grilling! Here’s another classic Portuguese BBQ recipe for your summer cook outs! Enjoy! Tia Maria
Bifana a Piri Piri Recipe:
Ingredients:
2 lbs Boneless pork loin
1 tsp Salt
1 tsp Garlic powder
1 tsp Paprika
1/2 tsp pepper
1 – 2 tbsp Piri Piri sauce (adjust to your taste preference)
Instructions:
Slice the pork loin into 1/2 inch slices. Place the slices between plastic wrap and pound with a meat mallet until the bifana is 1/4 inch thick.
Season with the listed ingredients. Let marinate for at least 1/2 hour before cooking.
Cook on grill or in saute pan for about 3-4 minutes per side or until fully cooked.
Top with Caramelized onions (recipe below).
Caramelized Onion Ingredients:
2 medium onions
3 tbsp Olive Oil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 tbsp white wine
Instructions:
Cook the onions with olive oil until translucent. Add the remaining ingredients and cook until the onions reach a golden color and set aside.
When you’re ready to serve them, just heat them up for a few minutes and top your meats.
I make this often with pasta, and roasted potatoes. I make a double batch for the week since they make great subs, hoagies, grinders or what ever you call them in your area! lol
Ingredients:
2 lbs uncooked Hot or Sweet Sausage
*You can also use Chourica but skip the pre-cooking
1/2 cup red wine
1/2 cup water
Peppers and Onions:
2 large onions (sliced)
1 Jar of Roasted Red peppers (drained and sliced)
1 tablespoon olive oil
4 cloves garlic
1/4 tsp salt
1/2 tsp pepper
1 tablespoon white wine
Instructions:
Rinse sausages and place in a large skillet on medium heat. Add the wine and water, and let boil for about 10 minutes. Pierce and turn them as they cook. Lower heat as needed and let them brown on all sides for another 10 minutes or until cooked.(slice through one to test)
Remove the sausages from the skillet, add the olive oil and cook the onions and garlic until translucent. Add the wine and let cook a few minutes. Add the peppers to heat through. Season with the salt and pepper.
Add the sausages back into the skillet to heat through and serve.
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
1 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 freshPao Milho to serve with the bake!
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!
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!
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.
If you love garlic, you’ll love this recipe for “Punched Potatoes”. Cook them in the oven along with your roasts and save yourself time in that kitchen!
You can use any kind of potato but I like to use russets or Idaho potatoes since they’re tend to bake fluffier. If you don’t like garlic just leave it out and use only the warm olive oil salt and pepper.
It doesn’t get any easier that! Enjoy!
Here’s A Potato Story from my younger days.
Before coming to America, my parents grew potatoes on their small farm in Northern Portugal near the border with Spain which provided enough income to support our family all year. My mother loved selling those potatoes and she loved being a business woman. Each harvest season my father traveled around the surrounding communities selling the potatoes to the local residents right off his truck.
The first year after immigrating to America, they learned about the fall harvest tradition observed by many Portuguese Americans living in New England who visit local potato farms to buy the newly harvested potatoes called “Green Mountains” in 50 pound sacks. The potatoes are then stored in the root cellars or in garages for consumption during the long winter months.
I hated potatoes when I was a little girl and honestly, I’m still not a big fan. Perhaps this is why I remember this event vividly.
One Saturday in late September my parents visited one of those local potato farms and brought home a huge truckload of fifty, 50 pound sacks of potatoes for our family to eat during the winter. If you do the math, that equals two and one half tons of potatoes!
Icringed at the thought of eating those damn potatoes all winter as I stood there watching my father and two brothers exhaustively unload the truck and carry the sacks into the basement!
Five months later, February arrived and the basement was filled with sacks of wrinkled potatoes that had sprouted and no longer edible! My poor brothers cursed as they lifted the 40 sacks of potatoes back up the cellar steps and load them back into that same truck to had brought them to bring to the dump!
I often think that my mother missed being a potato farmer and a business woman, and she had secretly planned on selling those potatoes around town just like she had back in Portugal.
Her potato buying was scrutinized and limited from that year on, but this story has become a laughable family tale told every year during potato season in New England.
Wash and scrub the potatoes. Remove any blemishes and pat dry. Pierce with a fork in a couple of spots. Coat with sea salt and a drizzle of olive oil. Gently rub the oil into the potatoes and place in small oven proof dish or pan. I use an oven to table dish for easy serving. Cook at 400 degrees for 45 minutes to 1 hour depending on your oven.
Note: (You can also boil the potatoes in salted water, with the skin on for about 30-45 minutes. Pierce with a fork for doneness.)
Meanwhile, make garlic oil:
In a small saucepan heat the oil and add the garlic. Cook on low for a few minutes untill the garlic turn slightly golden. Do not overcook or the garlic will become bitter!
To test potatoes for doneness, pierce them with a fork or gently squeeze a potato holding your oven mitt. The potato should be soft.
When the potatoes are ready, punch them down with your fist wrapped in a clean dish towel. or with a meat mallet until they “POP” open.
*Note: The potatoes are hot – be careful!
When ready to serve, pour the garlic olive oil over the potatoes and sprinkle on fresh cracked black pepper as desired.
Place in the oven on low until ready to serve or re-heat the next day! Enjoy!
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.
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!
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