Category: Side Dish

Photo Gallery / Recipes / Side Dish

Portuguese Fries & Piri-Piri Fries

Let’s make PORTUGUESE fries. The best part is you don’t fry these, they’re air fried or  baked in the oven so they are a low fat option for french fries! Enjoy!

Piri – Piri Spicy Chile Fries or or regular fries.

Ingredients:

2 lbs potatoes cut into fries

2 tbsp TASTE PORTUGAL SEASONING 

1 tsp Piri -Piri sauce (or any Tabasco sauce)

2 tbsp olive oil

Instructions: 

Wash the potatoes and slice with skin on, into wedges about 1/2 inches wide. Rinse and dry with paper towels.

Place the potatoes into a large bowl or a large food safe plastic bag. Coat with the seasonings and oil, then add remaining ingredients. Shake well to coat.

AIR FRY METHOD:

Place 1/2 of fries into air fryer and spray with cooking spray. Cook at 400 f. for about 20 min. Shake pan half way.

OVEN BAKED METHOD:

Spray a large cookie sheet with Pam. 

Spread potatoes evenly on pan so that each one is flat on the pan. Cook at 400 degrees for about 20 minutes.

Turn the fries over and cook for another 15 minutes. Cook longer if you like a crispier fry.

Main Dish / Photo Gallery / Recipes / Side Dish

Spaghetti Pizza Pie!

Yes, it’s Spaghetti Pizza! You won’t believe how deliciously easy this recipe is.

You will never waste leftover spaghetti again, and best of all your family will love this.

I learned this recipe many many years ago from an Italian friend.

At first I was skeptical about making this because I had never heard of anything like before but I’ve been making it for many years.

This recipe  is very versatile because you can use whole wheat pasta for a healthier crust, add your favorite toppings like pepperoni, chourica, cooked meats and variety of cheeses.

Great for your “Meatless Mondays” Enjoy!

 

Ingredients

4 cups leftover cold spaghetti (preferably capellini)

2 eggs

2 tsp dry oregano

1 tsp black pepper

1 cup any shredded cheese

1 – 2 cups any favorite spaghetti sauce

chopped fresh basil

Parmesan cheese (crated)

1/2 cup of thinly sliced chourica or pepperoni.

 

Instructions:

In a large bowl, beat the eggs with the pepper and oregano. Add the pasta and mix well until coated. Heat the olive oil in a medium non stick skillet on high.

Add the pasta. Lower heat to medium and cook pasta until a crispy golden brown coating forms on the bottom. (check bottom regularly to make sure it does not burn).

Turn over pasta and cook until bottom also forms a crispy coating. Top with sauce, cheese and desired vegetables or chourica toppings and cover.

Lower heat to low, and cook until cheese melts. Add basil and shredded Parmesan before serving. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

Baked Lobster a Maria

Happy New Year 2014 to all my fans and supporters of Tia Maria’s Blog!

This recipe for Lobster Maria, Baked Scallops wrapped in Bacon and Brocolli Rabe with Presunto, will be a hit for your New Years Celebrations! Enjoy!

Since I began making this easy recipe, I rarely order lobster out unless I’m dining at the shore.  I know you’ll never have to go out to a restaurant for lobster again!

If you have a hard time killing the lobsters yourself, just ask the Seafood clerk to split them in half for you (however, be sure to have them put the lobster on ice for you, and cook it within a couple of  hours).

My family exits the kitchen, thus leaving me with the honor of performing the evil dead of splitting the lobsters in half.

I don’t enjoy this and I admit that I do it as quickly as possible closing my eyes when I feel the knife cracking the shell.

Since I usually make this recipe for special occasions, I also make other family favorites; Bacon Wrapped Scallops and Sauteed Broccoli Rabe (Grillos) with Presunto.

This meal is simple to make, but it has a very upscale restaurant look for your next diner party when you want to treat your guests to something special! Enjoy!

Recipe:

Baked Lobster a Maria

Ingredients:

4 Lobsters split into halves

1 cup Panko Bread crumbs

10 Ritz crackers

4 cloves garlic

1/2 cup Italian parsley

1/4 cup olive oil

1/2 stick butter or margarine

 

Instructions:

Place all ingredients into a food processor and pulse about 6-8 times until all of the ingredients are fine.

Place the lobster halves in a large baking dish facing shell down.

Spread the breadcrumb mixture over the lobsters and bake for about 20 minutes at 350 degrees. Serve warm with melted butter.

 

Bacon Wrapped Scallops:

Ingredients:

8 large fresh Sea Scallops

4 slices of thick cut bacon

Instructions:

Slice bacon strips in half and cook until slightly browned.

Wrap each piece around the scallop and secure with a toothpick.

Cook at 350 for about 10-15 minutes.

 

Broccoli Rabe with Presunto

Ingredients:

1 bunch of fresh Broccoli Rabe

1/4 cup of minced onion

3 slices of chopped presunto

1/4 cup of Olive oil

Instructions:

In a large pan bring water to a boil. Add the Broccoli Rabe and cook for about 5 minutes. Take out the Broccoli Rabe and strain in colander to remove excess water. Meanwhile, in a large skillet, saute the onions and Presunto until crispy. Add the Broccoli Rabe and continue sauteing for about 10 minutes until the Broccoli is tender. Drizzle some olive oil over the top when ready to serve. Enjoy!

 

 

Appetizers / Main Dish / Photo Gallery / Recipes / Side Dish / Traditional customs

5 Minute Portuguese Potato Chip Omelet Video

 

Hi Everyone, here’s my recipe for “5 Minute Potato Chip Omelet” which I prepared live on TV –  WWLP Mass Appeal preparing “5 Minute Portuguese Potato Chip Omelet”

 

The segment was taped live on February 23,2012. You can see it at the left of this post. I’ve received great comments about the segment.

Everyone was amazed by the simplicity of the recipe, and said they’re going to try the very interesting technique using potato chips. But the most comments were about my “Flip” technique of flipping the omelet back into the pan and they were going to use it the next time they made omelets!

I never expected to get such a reaction from such as simple technique taught to me my mother, so many years ago when I was a young girl! Keep cooking everyone!

Recipe:

Ingredients:

6 whole eggs

1 6-8 oz bag of chips (any you prefer or use 1 – 2 cups of any cooked fries)

2 slices of Presunto, ham, chourica, cooked chicken, cooked shrimp turkey (meats are optional)

1/4 cup finely chopped onion

2 tsp chopped fresh parsley

olive oil

Pepper

Cheese (optional)

Instructions:

In a large bowl, beat eggs until foamy and add the chips or potatoes. Let them sit for about 5-10 minutes to soften.

 

Meanwhile, on high heat brown the onions and presunto in 3 tablespoons of olive oil until crispy.

Mix in the egg and potato mixture and 1 tsp parsley. Cook on medium for 3 -5 minutes (shake pan so it doesn’t stick)

Flip the omelet onto a large serving dish and place back in the skillet uncooked side down for another 2 minutes

At this point you can add cheese, or just top with the remaining tsp fresh parsley. Enjoy!

 

 

 

 

 

Main Dish / Photo Gallery / Recipes / Side Dish

Chef Rui Correia on “The Today Show”

 

Chef Rui Correia, chef/owner of Douro Restaurant in Greenwich Ct. made his Portuguese version of a croquet monsieur sandwich, “Francesinha”, on the “Today Show” Monday February 20th, 2012.

Francesinha (meaning Little Frenchie or simply Frenchie in Portuguese) is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat and covered with molten cheese and a hot thick tomato and beer sauce served with french fries.

It is said that the Francesinha was an invention in the 1960s. Daniel da Silva, a returned emigrant from France and Belgium, tried to adapt the croque-monsieur to Portuguese taste. Other versions date the Francesinha to the 19th century. It is a very popular dish in Porto and is connotated with the city, although it can be sometimes found elsewhere in Portugal. It is often a ritual meal for some that will eat it once a week or whenever they get together with friends before or after attending a football match from a local team (FC Porto, Boavista, Salgueiros, …) A classic francesinha meal would include the sandwich, surrounded on a bed of chips doused in the famous sauce, and complimented with a fino (literally meaning thin) draught beer. Locals will have their favorite restaurant with the best Francesinha in town, typically arguing about the quality of the sauce (a secret recipe that varies by restaurant) and the quality of the meats..(Wikipedia)

 

 

Chef Rui has had may guest appearances on The Today Show demonstrating his Pizza and Paelha recipes.

Here’s his bio from the restaurants website:

“Chef Correia was born in Porto, Portugal, a coastal city on the banks of the Douro River. Rui was raised in restaurants working with his grandfather at his restaurant in Gaia, Portugal. This is where his interest in the culinary arts started brewing, but the passion didn’t hit him until he moved to America.

Rui first attended Concordia University on a soccer scholarship, within a years time he decided to follow his passion of cooking. He left Concordia to attend the New York Restaurant School, in New York City. His studies and talent led him to some of the best kitchens in New York. Rui went to work for Bobby Flay at Mesa Grill Restaurant, then to acclaimed restauranteur Danny Meyer at Union Square Cafe.

Rui returned home to Westchester, and joined Palmer’s in Bronxville, New York as Executive Chef. Rui assisted in the opening of Palmer’s second restaurant in New York City called Washington Place, in the West Village. After traveling between both restaurants Rui decided to take the leap and open his own place, Cafe Porto.

Cafe Porto opened in 1999 and was located in Yonkers, New York, Rui brought a combination of his talent and what he learned years ago in Portugal with his grandfather. After five years of having Cafe Porto, Rui sold his business in 2004 to become the Executive Chef at Oporto Restaurant in Hartsdale, New York. During the five years Rui was at Oporto he always had dreams of getting back to his own kitchen and restaurant. In 2009 thats just what he did, in opening DOURO.”

R C

Congratulations Chef Correia!

 

Holiday Recipes / Recipes / Side Dish

Chourico Brushetta

 

There’s a common bond with most great chefs. It’s a passion for food that began when they were young, and with a mentor who would become their inspiration. Like many of us, Chef Ricardo Costa of East Providence Rhode Island, grew up with Portuguese culture and dishes prepared by his mother who shared her love through her cooking. “I learned many recipes and techniques from my mother, she was my inspiration to become a chef.” He said. The love for his mother’s food turned into a passion and latter led Chef Costa to receive a degree in Culinary arts & Culinary Entrepreneurship at Johnson & wales university.

The accomplished chef is also a Third degree black belt in Shaolin Kenpo Karate and a Certified Personal trainer. He launched “Chef Ricardo” personal chef, cooking services. His focus is: Healthy Alternatives, Clam & Lobster Boils, International Cuisine,  and Vegetarian & Vegan. “I’ve done many cooking demonstrations at fitness centers, senior centers, wine shops, and civic groups. I want to promote fitness and healthy eating.”

He  launched his own cooking show on community TV called  “The Lighter Side of Life” which aired on a local community channel in the City of Uxbridge Ct.  The chef has been working on new episodes for the show will be back some time this year.

The next time you need a personal chef call Chef Costa at rickyfeedstheworld@yahoo.com – 401-225-0865

Here’s a great recipe that he shared with me!

 

Red Pepper and Chorizo Bruschetta

Ingredients

  • 4 tbsp extra virgin olive oil
  • 250 gr (about 1 cup) spicy Spanish chorizo, sliced into 1 cm (1/2 inch) rounds
  • 1 medium onion, peeled and thinly sliced
  • 1 teasp Spanish smoked paprika
  • 6 red peppers cored and thinly sliced
  • 1 large red chili, seeded and finely chopped (optional)
  • 3 garlic cloves, finely chopped
  • 1 small twig fresh oregano, finely chopped
  • salt and pepper to taste
  • 3 tbsp sherry vinegar
  • 60 gr ( about 1/4 cup) fresh chopped cilantro, coarsely chopped
  • 4 large slices of Italian or sourdough bread toasted

Preparation

Heat olive oil in a heavy skillet over high heat. Add chorizo rounds and sauté, stirring once in a while, until nicely browned, about 2-3 minutes. Add the sliced onion and sauté for 5 minutes longer. Add the Spanish paprika and the sliced peppers. Lower heat to medium and cook for another 5 minutes or until peppers start to soften. Add the chili, garlic and oregano. Taste for salt and pepper.

Set heat to low and cover the saucepan. Braise pepper-onion mix for about 15 minutes. Peppers should be soft but not disintegrating. Leave enough sauce to coat the peppers. Season with sherry vinegar. Taste again for salt and pepper. Just before serving stir in the chopped cilantro. Spoon over the toasted bread. Serve on its own or accompanied by greens.

 

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

Olive Oil Herb Dip

Extra Virgin Olive Oil Herb Dip | My Baking Addiction

Hi Everyone! Found this great recipe that I have to share with you from; mybakingaddiction.com.

perfect for serving with Portuguese Home Style Bread. Yum!

Extra Virgin Olive Oil Herb Dip

by Jamie on November 3, 2011

Extra Virgin Olive Oil Herb Dip

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 0 minutes

A copycat of Carrabba’s Italian Butter made with a blend of herbs, garlic, and olive oil.

Ingredients:

1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon kosher salt (or according to your taste)
freshly ground black pepper
1 pinch red pepper flakes
2 cloves fresh garlic, minced
1/4 cup extra virgin olive oil

Directions:

1. In a small bowl, mix together the dry spices. Add crushed garlic, stirring to combine and moisten the herbs.

2. Transfer herb mixture to a small dish or bowl. Pour olive oil over herb mixture.

3. Serve with fresh bread.

Notes:

– Feel free to use fresh or dried herbs.

– For the recipe above, I used all dry herbs with the exception of the rosemary.

My Baking Addiction adapted from food.com

 

 

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

Chourica or Sausage Bread With Caramelized Onions and Peppers!

This bread is simply amazing and it will be one of favorite party foods! It’s savory, a little spicy and the crust is golden and crispy. You can use hot or mild sausage depending on your taste. You can also use Portuguese chourica or linguica. Pick up ready made pizza dough at your local supermarket or make it from scratch.

Ingredients:

2 pounds Hot Italian Sausage, Sweet Sausage or Chourico

2 large onions (sliced)

1 Roasted Red pepper (sliced)

2 pounds pizza dough

1 teaspoon oregano

1 teaspoon Italian seasoning

1 8 0z package of your favorite shredded cheese

Grated Parmesan cheese

Marinara Sauce (optional)

Instructions:

Put your pizza dough in a large bowl and let it rise for about 1/2 to 1 hour.

In a large skillet on high heat, add the sausages and 1 cup of water.  Bring to a boil piercing sausages as they cook until all of the water evaporates.

Turn heat to low and continue cooking sausages until they brown a little.  (Drain off fat if needed).

Add onions and peppers to the sausages and cook for about 5 minutes. Remove the sausages, slice and return them to the pan.

Cook for another few minutes until the onions are golden caramel colored. Add oregano and seasonings, stir and set aside to cool.

Meanwhile roll out the pizza dough to desired length for flat bread or you can make 1 large or 2 medium size breads.

Preheat oven to 400 degrees.

Spread the sausage and onions mixture evenly over the dough. Add cheeses.

Cook for about 20 to 30 minutes or until golden brown.

Note: Flat breads will take less time to cook, approximately 15 minutes.

Serve with or without Marina Sauce for dipping.

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

Pasteis de Carne – Savory Beef Puff Pastry Pockets

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Pasteis de Carne are savory meat pies made with puff pastry dough that are perfect for parties, tailgating or anytime! This recipe is so easy to make, that it will be one of your favorites for entertaining.  I buy my puff pastry sheets at my local Portuguese bakery, but you can also use Pepperidge Farm puff pastry sheets.

These meat puffs freeze well so you can make them ahead of time but of course they’re best eaten freshly cooked. Store in refrigerator for up to 3 days.

 

 

 

 

Ingredients:

2 sheets Puff Pastry squares ( I use Pepperidge Farm)

1 lb ground beef

1/4 cup chopped onion

1 clove chopped garlic

1 tsp chopped parsley

salt and Pepper

1 chicken boullion cube

1/4 cup shredded cheese (optional)

1 egg and 1 tsp water (beat together for egg wash)

Instructions:

In a large skillet, cook meat until browned.  Remove from pan, drain and set aside. In same skillet add unions, boullion and garlic and cook until golden brown.  Add onion mix to meat and let cool.

Place meat mixture in food processor and pulse 5 times or until the meat is of a fine consistency. Add parsley and cheese and pulse 2 times.

Roll out dough and cut into 3″ x 6″ rectangle. Place 1 tablespoon meat in center of rectangle. Fold over one side onto the other to create a square pinching edges. *Freeze any leftover meat in a plastic bag and the pastry in a separate bag for next time.

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Cover 2 baking sheets with parchment paper.  Place puffs onto the paper and brush with a light egg wash.

Cook in preheated oven at 400 degrees for 15 minutes or until golden brown. *Every oven has different heat temperature watch the pies.

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Serve warm or at room temperature.

Freeze or store in refrigerator 3 days after cooking. Enjoy!

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Holiday Recipes / Main Dish / Recipes / Side Dish

Pear Pecan Salad with Queijo Fresco and Balsamic Vinaigrette

Happy New Year everyone!

Like most of you, I indulged this past holiday season. Now it’s time to start the new year with a healthy recipe for my favorite salad. It’s a very easy recipe, yet it’s very elegant and it will make you feel like you’ve ordered it at a fine dining restaurant.

I used Portuguese Queijo Fresco, but you can substitute with farmers cheese which is also about 60 calories per ounce. I prefer a lightly dressed salad but you can double the recipe if you prefer more dressing.

You’ll find that I used mustard in the dressing but don’t be afraid to use it. The mustard actually cuts the tartness in the vinegar. This dressing will store nicely in the refrigerator for up to 3 days so don’t worry if you make too much of it. However don’t make the salad until a few hours before serving. Store it in the refrigerator to retain it’s freshness.  (Note: This salad goes well with a light Raspberry Vinaigrette if you prefer.)  Enjoy!

 

 

Ingredients:

4 cups Spring mix salad

1/2 cup candied or regular pecans (or walnuts)

1 whole sliced ripe pear

4  oz Queijo Fresco or Farmers cheese in cubes

 

Balsamic Dressing:

4 tbsp balsamic vinegar

2 tbsp Olive Oil

1/4 tsp salt

1/4 tsp black pepper

1 small (crushed) clove garlic

1/8 tsp yellow mustard

 

Preparation:

Prepare dressing by mixing all ingredients in a small cup and mix well. Taste and add more salt or pepper if desired. Set aside until you are ready to serve salad.

Wash and then dry salad by absorbing moisture with a paper towel and place in large salad bowl.

Add the pear, pecans and cheese. Add dressing and toss lightly.