Tagged: appetizer

Recipes

It’s PETISCOS, not TAPAS

I have a section in my cookbook called; IT’S PETISCOS NOT TAPAS!
Whenever I here people say “Portuguese Tapas” I cringe because there is no such thing as tapas in Portugal.
We cal them “Petiscos”. Here are some of my favorite petiscos but you can find hundreds more. I’ll be sharing more of these delicous recipes in the months to come and in my 3rd cookbook!
I would rather eat a combination these beautiful bites than a 5 course meal anytime.
You can find most of these recipes or how to cook them on this blog or, in my 2 cookbooks;
Go to the home page to order, or click on this link to order on AMAZON
Taste Portugal 101 easy Portuguese recipes and Taste Portugal More Easy Portuguese Recipes
My favorite “Petisco” are Rissois de Camarao

Recipes

Presunto Spiral Bread With Fig and Nut Spread

This bread is savory, salty and sweet all in the same bite. Make 2 because this will be the first appetizer to go. It a great bread to freeze and enjoy the next time. The fig spread is optional but it adds a sweet and nutty texture. Enjoy!

Find this delicious recipe in my Taste Portugal More Easy Recipes Cookbook

Ingredients:

Makes 1 large or 2 smaller loaves

1 flat bread recipe # 19

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

3 or 4 slices of presunto, or 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

flour for dusting

Fig Spread:

1 cup fig jam (or any brand)

¼ cup mixed chopped almonds and walnuts.

Preparation:

Preheat oven to 375 degrees F.

Sauté the onions and peppers for a few minutes in 1 tablespoon olive oil until translucent. Let cool.

Sprinkle a dusting of flour and corn meal on a large sheet pan or pizza pan.

Roll out each half of dough into a rectangle. Add a layer of onions followed by a layer of meats. Top with cheese.

Begin gently rolling the dough evenly into a log shape. Seal the edges tightly with your fingers.

Place on pan and brush with olive oil. Let rise for about 20 minutes.

Cook for 15 to 20 minutes at 375 degrees F. or until the bread is golden and crispy.

Let cool slightly before slicing into ½

to 1- inch slices.

Mix fig jam with nuts and place in a small ramekin. Serve bread with fig spread.

Appetizers / Photo Gallery / Recipes / shrimp

Baked Shrimp Scampi

Baked Shrimp Scampi

Order this beautiful Glass Cutting Board here

Once you try this delicious recipe, you’ll be making all the time. It’s inspired by a recipe by Ina Garten, but I changed up the ingredients a little. It’s easy to make and cooks in only 15 minutes. Serve as an appetizer with crust bread, or as a main dish with linguini. I would serve it with some Portuguese Vinho Verde of course. Enjoy!

Ingredients:

Shrimp marinade:

2 pounds medium or large shrimp (in the shell)

2 tablespoons Portuguese Vinho Verde or white wine

3 tablespoons olive oil

Salt and black pepper

1/4 teaspoon paprika

Crumb topping:

1 stick of butter (melted)

1 cup panko bread crumbs

4 cloves garlic (minced)

3 tablespoons fresh parsley (minced)

1/4 teaspoon crushed red pepper flakes

1 lemon (zested and juiced)

Lemon wedges for garnish

Preparation:
Preheat oven to 425 degrees F. Peel shrimp leaving the tail. Devein and butterfly the shrimp and place in a bowl with the wine, olive oil, 1 teaspoon salt, 1 teaspoon pepper and paprika. Let marinade for about 5-10 minutes.

Meanwhile, make the topping:
Mix together the butter, garlic, parsley, lemon zest and juice, panko, 1/2 teaspoon salt and 1/4 teaspoons pepper in a small bowl.
In a baking dish, arrange the shrimp with tails facing up in a circular pattern. Pour the remaining marinade over shrimp. Top with the bread crumb mixture.
Bake for 12-15 minutes until golden brown. Place under broiler for a browned top. When ready to serve, garnish with lemon wedges.
Serve as an appetizer with crusty bread, or with pasta as a main dish.

Appetizers / Photo Gallery / Recipes

Ceviche de Bacalhau com Broa – Salt Cod Ceviche on Portuguese Corn Bread

I learned this recipe from my mother many years ago so I guess she was way ahead of her time since ceviche is a new trendy dining experience. Those of you that really love the taste of Bacalhau will love it. It makes a unique appetizer for your next party. Be sure to serve it with some Vinho Verde or very dry white wine.

Traditional ceviche consists of raw seafood tossed with kind of an acidic marinade such as vinegar or lemon juice which “cooks” the fish as it marinades. I served the ceviche on Portuguese Corn Bread because the texture of the bread pairs very well with the cod but you can serve it on any crusty firm bread.

Notice the platter that it’s served on is the famous ceramics of Coimbra, Portugal. The pottery recreates famous tapestries  of the XVII century which depicted the famous hunting grounds and it’s animal inhabitants, often visited by the Monarchs.

My flea market find for $5.00 was unbelievable!

Serves 4-8 as appetizers

Ingredients:

1 (8 ounce) portion of uncooked hydrated salt cod

1 very small onion (finely minced)

2 cloves garlic (finely minced)

3 sprigs fresh parsley (finely chopped)

2 – 3 tablespoons of olive oil

1 – 2 teaspoons of white wine vinegar

Black pepper

Preparation:

Shred the cod fish with a knife and fork into very small pieces and place into a small bowl.

Add the remaining ingredients and mix well. Let the cod marinade for at least 1 hour in the refrigerator.

When ready to serve, taste and add more olive oil, or vinegar, or seasonings if desired.

Use the same day because the cod can become very mushy as it marinades for too long a time.

Broa – Corn Bread Click on image for the recipe

Appetizers / Main Dish / Photo Gallery / Side Dish / Soups

3 Bean Turkey Chili


This recipe makes a large pot of chili that can serve 10-12 people so you’ll have enough for the next day, or freeze it for next week!

For a vegetarian option, simply leave out the meat because it’s just as good.

Serve the chili with Blue Corn Tortilla Chips and my home made Corn Muffin recipe.

Ingredients:

2 lbs ground turkey or beef

1 large onion (finely chopped)

1 large red bell pepper (finely chopped)

1 large green pepper (finely chopped)

3 cloves garlic

2 tbsp of olive oil

1 tsp salt

1/2 tsp crushed black pepper

crushed red pepper flakes or hot sauce to taste

3 tablespoons chili powder

1/2  tsp paprika

1 small can crushed tomatoes

1 (32 ounce) can red kidney beans

1 (32 ounce) can black beans

1 (32 ounce) can pinto or any favorite beans

Or use any favorite beans

 

Garnish Options:

Shredded Mexican or your favorite cheese

Tortilla Chips

Sour cream

Chopped Avocado

Chopped onions

Cilantro

Salsa

 

Instructions:

In a large dutch oven or heavy pan, brown the meat in the olive oil. Remove the meat and add the onions, garlic and both peppers to the pan.

Cook the vegetables in the pan drippings until translucent. Add the meat back into the pan and stir well.

Add all of the remaining ingredients, stir well, and let the chili come to a slow boil on medium heat.

Continue cooking for about 30 minutes on low heat stirring very often so it does not stick.

If you like a thicker chili mash about 1 cup of the beans with the back of your stirring spoon. If you like it thin, leave as is or add a little more tomato or a cup of stock.

Store in refrigerator after it cools and freeze in food safe plastic containers.

 

 

Appetizers / Photo Gallery / Recipes / Side Dish

Flaming Grilled Chourica – Chouriço Bombeiro

Chouriço Bombeiro

This appetizer creates a memorable cooking experience for your guests. The flaming chouriço creates a crispy browned skin and savory flavor. Chourico sausage is cured so don’t worry if think you haven’t cooked it long enough. Chourico sausage is cured so don’t worry if think you haven’t cooked it long enough. Serve with fresh crusty bread.

Recipe Ingredients:


1    Whole Linquica or Chourica Sausage

2 – 4 oz Whole grain – Alcohol (Preferably Portuguese)

1 Cooking Vessel – Assa Chourica Cookware

Long fireplace matches

Instructions:

Wash and dry the Chourica with paper towels. Place 2 oz of Alcohol in the bottom of the dish.

Make a few cuts into the top of the Chourica and place on cooking dish.

Light a match and slowly light the alcohol.

Let the flames cook the Chourica until crispy. *Caution* Do not touch flames

Turn the Chourica over to cook the other side if desired.

If the flames die out before the Chourica is cooked, start the process over!

Remove the Chourica onto a serving plate and serve in slices.

Serve with Portuguese bread such as Papo Seco, Caseiro, or Milho!

Enjoy!

Flaming chourico image credit: golisbon.com

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

Bacon Wrapped Scallops

 

Bacon Wrapped Scallops

Ingredients:

8 large fresh Sea Scallops

4 slices of thick cut bacon

Instructions:

Slice bacon strips in half and cook in a dry skillet on medium until slightly browned.

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

Cook at 350 for about 10-15 minutes. *Do not overcook or they will become dry and spongy

Photo Gallery / Recipes / Side Dish

Garlic, Olive Oil & Rosemary (Alecrim) Foccacia Bread

Making this flat bread took me back to my family’s hometown. Travassos, is a small village in Tras os Montes, Portugal near the city of Montalegre.

The bread for whole village was made in a communal oven shared by all. One local man, was in charge of preparing the wood fired oven twice a week. On those days, each family including our own, would bring their dough to bake their bread early in the morning.

The bread, called a “Bica” was simply made with flour, water, yeast and salt, sifted and mixed with the old traditional, wooden Peneira (flour sifter), and Maceira (dough mixer).

The next time you pass by a Panera Bread restaurant, you’ll know how it got it’s name. Panera is a flour sifter…Peneira in Portuguese!

This recipe uses garlic and rosemary, but you can adapt it by adding your favorite toppings such as pesto, sun dried tomatoes, olives, etc.

Ingredients:


5 1/2 cups flour

1 3/4 cups warm water

1/4 cup olive oil

1 package of yeast

1 tbsp salt

1 tbsp sugar

Toppings:

2 cloves garlic

1/4 cup olive oil

Rosemary

Sea Salt

Instructions:

Step 1

Place yeast warm water, salt & sugar in a small bowl. Stir well and let sit for about 10 minutes until bubbles form.

Step 2

Place flour n a large mixing bowl. Add olive oil, and the yeast mixture in the center of the flour and mix with dough hooks.

Mix until a round ball forms. * You may need to add a few sprinkles of flour if the dough is too sticky.

Remove from bowl and knead for 5-10 minutes until a smooth ball forms. Place in floured bowl, cover with plastic and a towel and set in a warm place for 1 hour or until the dough has doubled.

Mix the olive and garlic in a small bowl and set aside until the dough has risen.

When your dough is ready, brush a large baking sheet with some of the olive oil from the small bowl with garlic. (use olive oil only)

Spread the dough on the sheets. Use your fingers to spread the dough and make indentations to form crevasses.

Set the dough aside in a warm place for about 1 hour until it has doubled.

Preheat oven to 425 degrees.

When the dough has risen the second time, brush with the remaining olive oil and garlic, add rosemary and sea salt.* Add more or less to your desired taste. * At this point you can add sun dried tomatoes, pesto, olives, etc.

Cook for 20-25 minutes or until light golden brown.

Serve hot or cool and store for the next day!

Great for your Sardine cook outs this summer !

Main Dish / Photo Gallery / Recipes / Side Dish

Bifana Flat Bread Pizza

Bifana Flat Bread

Ingredients:

1 lb Pizza Dough

2 cups cooked pork loin (Bifanas) cut into thin strips

1 large sliced onion

1 small sliced green or red pepper

1 cup thinly sliced cooked potatoes

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

3 tbsp Olive Oil

2 crushed garlic cloves

1 cup shredded cheese (any you prefer)

*Piri Piri or Tabasco sauce if desired

 

In a large saute pan on high, grill onions and peppers in olive oil until translucent.

Lower heat to low. In a large bowl mix together the salt, pepper, paprika, garlic, pork and potatoes. Shake the bowl to mix ingredients.

Add the pork and potatoes to the pan with onions, stir well to incorporate flavors and set aside.

Sprinkle corn meal on a sheet pan or pizza stone. Roll out Pizza dough to desired shape and place on pan.

Brush the dough with the olive oil in pan from the onion sauce.

Spread the onion and pork topping evenly over the pizza. Add a few drops of *Piri Piri Sauce if you like it hot!

Top with shredded cheese as desired.

Cook at 400 for about 15-20 minutes or until the cheese is melted and a golden crust forms.

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!