Making Portuguese Bife a Casa is so easy!
ingredients:
4 sirlion Steaks
4 eggs
3/4 tbsp Taste Portugal Seasoning
3 cloves minced garlic
1/4 cup olive oil
2 tbsp butter
Preparation:
2. Let marinate for 10 min.
3. Cook in hot oil, garlic and butter 2 – 3 minutes.
4. Fry eggs in olive oil.
Place eggs on Steaks and drizzle with the drippings. Add more butter if desired. Serve.
This savory roast beef will be your go to recipe. I make this dish a lot since it’s a family favorite and the best part is that leftovers all week are delicious. I make steak sandwiches, serve it with some gravy and potatoes and also beef quesadillas.
Ingredients:
1 (3 to 4 pound roast beef) (top round or bottom round is best but you can use all types of roasts)
2 to 3 tablespoons my spice mix (order here) Lisbon Blue Etsy Shop or Amazon
1 tsp coarse salt
1 large onion (chopped)
2 large carrots (chopped)
2 stalks celery (cut in half)
1/4 cup olive oil
3 tbsp butter
Preparation:
Let roast come to room temperature (about 30 to 45 minutes out of refrigerator). Place roast in a large sheet pan. Season beef and vegetables with spices and top with olive oil and butter. Stir vegetables to coat with olive oil and spices.
Heat oven to 450. Place roast in oven for 10 minutes. Reduce heat to 425 degrees F. Cook for 50 min. Shake pan half way into cooking. Let rest 30 minutes before slicing very thin.
Make a gravy by straining the pan juice into a saucepan. I take a short cut by adding a jar of beef gravy to pan. Stir and serve over the roast beef. Serve with vegetables if desired.
Note* I like my roast medium rare. Cook longer if you prefer.
Enjoy!
Ingredients:
2 pounds ground beef or ground turkey
2 eggs
1 cup dried seasoned breadcrumbs
1 slice of fresh bread (crumbled, I use a grater)
1 medium onion (finely minced)
3/4 cup milk
2 tablespoons of my spice mix (order here on Lisbon Blue Etsy shop)
2 to 3 tablespoons minced parsley
1 cup ketchup
Preparation:
Mix all ingredients in a bowl. Shape into loaf and place in a baking dish. Top with ketchup. Cook at 350 degrees F for about 1 hour or longer until it reaches 170 degrees on a meat thermometer.
I like a well done crispy edge on my meatloaf but this is optional.
Delicious sliders with a kick of ground chourico Portuguese sausage. I used to call them Sloppy Maria’s but I changed the name to Sloppy Ronaldo Sliders in honor of Cristiano because last year I made them for the World Cup and Portugal won! Maybe my sliders gave Ronaldo good luck!
If you prefer you can leave out the chourico if your family prefers the original sloppy Joe taste. I always make this big batch and I store half of the recipe for the next day, or freeze in small containers for 1-2 person servings. It’s perfect for a busy night when you don’t have time to make dinner or to give as an after school snack.
I took these pictures on live TV after the win!
Ingredients:
2 pounds ground beef or turkey
1 pound chourico or linguica sausage (skin removed and ground in processor) (this is optional to your taste)
2 medium onions (finely minced)
4 cloves garlic (finely minced)
2 cups of crushed tomatoes
2 teaspoons salt
1/4 teaspoon pepper
2 cups ketchup (depending how sweet you want the Joe’s
1 tablespoon tomato paste to thicken if necessary
1 tablespoon piri piri hot sauce more (optional to your taste)
hamburger buns
Preparation:
Brown the ground beef in a large heave saucepan or skillet. Drain the fat and add the onions and garlic to pan. Cook the onions and garlic for a few minutes until translucent along with the beef.
Add the chourico and cook for a few minutes. Add the rest of the ingredients and let simmer for about 10 minutes stirring often. Taste and add more ketchup or brown sugar if you want more sweetness. Add the hot sauce if desired.
Let cook for another 10 minutes on low until the sauce and meats are thick and rich. Add the tomato paste to thicken sauce if needed.
Serve on warm buns.
After game celebration!
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.
Portuguese Sweet Bread is famous in Hawaii, visit this website Kona Historical Society where you’ll find the history of the Portuguese and the sweet bread in Hawaii. Maybe these King’s Hawaiian rolls were inspired by the Portuguese recipe.
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.
My daughter Lisa made Portuguese Pot Roast dinner on Sunday. It came out fabulous! This perfect pot roast is pure comfort food for the cold months. The sauce is so flavorful that you’ll want soak it all up, be sure you have a lot of fresh crusty bread on hand for dipping. Enjoy!
Ingredients:
1 (4) Pound Pot Roast
1 tablespoon salt
1 teaspoon pepper
1 tablespoon flour
4 tablespoons olive oil
4 large carrots (cut into chunks)
4 stalks of celery(chopped)
2 onions (chopped)
5 garlic cloves (chopped)
1 can chopped tomatoes
1 and 1/2 cups beef broth
1 chicken bouillon cube
1 cup red wine
2 tablespoons Madeira wine or any Portuguese brandy
1 sprig rosemary
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
Instructions:
Preheat oven to 350 degrees.
Season the beef with salt and pepper, dredge in flour and sear both sides in 2 tablespoons of olive oil in an oven proof dutch oven. Remove meat and set aside.
To the same pan, add 2 tablespoons of olive oil, onions, celery, garlic and carrots and let cook for about 5 minutes.
Add the tomatoes, wine and brandy and cook for another 5 minutes. Add the broth, bouillion, remaining herbs and bring to a boil.
Add the meat back into the pan, cover and cook in oven for 2 hours.
Uncover, and cook for another 1 and 1/2 to 2 hours longer until meat is tender and falls apart.
Remove bay leaf and rosemary stem before serving.
Place the potatoes in the oven during the last 1 hour of pot roast cooking.
Rosemary Potatoes:
2 pounds of potatoes (washed, scrubbed, and cut into cubes)
1 small onion
1 teaspoon salt
1 teaspoon rosemary (chopped)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon pepper
Instructions:
Place all ingredients into a bowl and toss to coat well. Place the potatoes in a nonstick baking casserole dish or pan coated with cooking spray.
Cook for 1 hour tossing potatoes every 15 minutes.
The first time I made these beef croquetes was on a Christmas Eve with my Godmother who taught me this recipe.
She was very meticulous about which cut of beef to use in her recipe and would often shop at many grocery stores until she found that one special piece of beef!
The best beef to use is cooked, roast beef that has been cooled in the refrigerator since the meat will be firm and dry.
I would go to her house and help her cook the Rissois de Camarao and these Croquetes for many years.
My job was to to roll the beef mixture into egg shapes and then dip them into the egg and bread crumbs using the one hand wet, and one hand dry method.
My hands often got slapped because I would dip my wet hand into the bread crumbs making a mess.
I think of her every time I use that method now and I’m very careful not to get those bread crumbs into the egg!
Makes approximately 1-2 dozen
Ingredients:
1 pound of cooked roasted beef or any leftover cooked beef (finely minced)
2 tablespoons of butter
4 tablespoons of flour
1/2 cup milk
3 cloves of garlic (finely chopped)
½ small onion (finely chopped)
¼ cup of chouriça sausage (finely minced) (optional)
1 bay leaf
1 tablespoon parsley (finely minced)
1 tsp of salt
¼ teaspoon of paprika
Fresh ground black pepper
2 eggs
Flour for coating
1 or 2 cups fine bread crumbs for coating
Vegetable oil for frying
Instructions:
Saute the onion, garlic, and bay leaf in the butter in a medium skillet until translucent on medium low heat.
Add the flour and mix well until the flour is incorporated into the butter. Add the milk a little at a time until the butter is melted and the mixture is smooth and thickened.
Add the beef, chouriça, and all remaining spices and cook for a few minutes. Remove the bay leaf and discard.
Remove the beef from heat and add 1 beaten egg a little at a time to temper it. Put the pan back on the stove and cook the mixture until it becomes thick and easy to form into balls or egg shapes.
Cool the mixture for a few minutes and shape into croquettes. If you find the mix too soft, add a little more flour and cook for a minute.
To thicken the mix, you can also refrigerate the beef for a few hours or until the next day.
When ready to fry, dip each croquettes in the remaining beaten egg and then into bread crumbs.
Fry the croquettes in medium high vegetable oil until golden brown.* The oil must be hot or the croquettes will fall apart.
Drain onto paper towels before placing them on the serving platter.
Photo credit: http://deliciasdiarias.wordpress.com/tag/croquete/
It’s become a tradition of mine to make Polish Golumpki every September during the harvest season in New England.
Visiting the local farm stands you’ll find large cabbage heads selling at ridiculous low prices ranging from .99 cents to $1.49 each.
This recipe is adapted from my sister Rose’s recipe who got her recipe from her Polish Mother in Law!
Rose is the designated Golumpki maker for every family party and there is never enough!
Every time I make these I think of a nick name; PortaPole (Being of Portuguese and Polish decent)!
I hope I have a pot big enough to cook this cabbage head that I bought at my local farmers market!
Enjoy!
Stuffed Cabbage
Makes: 18- 20 rolls
Ingredients:
1 large head of cabbage
2 lbs of ground turkey or lean ground beef
1 large onion finely chopped
2 tbsp of olive oil
4 cups of cooked rice (room temp or cold)
1 stick of margarine
3 eggs
1 tsp of salt
1 tsp of pepper
1 chicken bouillon cube
1 tsp garlic powder
1 Jar of marinara sauce or (* 1 can of Tomato soup)
1 cup of water
1 small onion sliced
Directions:
Heat oven to 350°. Core the end of the cabbage but keep it a whole head, and boil for about 10 minutes (or until leaves are soft) in a large pot of water.
Remove from the water, drain and let the cabbage cool on a large tray.
Saute the diced onion in a small skillet in the olive oil and 1/2 if the stick of margarine on medium-low heat.
Add the chicken bouillon cube do dissolve it and set the onion mixture aside to cool.
In a large bowl, combine the rice, eggs, ground meat, onion and spices and mix well to incorporate all the ingredients as you would a meatloaf.
Pull the leaves of the cabbage apart. *Slowly and try not to tear them. With a small carving knife, remove the thick rib part from the leaves.
Coat the bottom of a large deep dish baking pan or lasagna dish with 1/2 cup of the marinara sauce.
Fill each cabbage leaf with about 1/2 cup of equal portions, roll each leaf like a wrap and slowly place them in the baking pan.
Slice the remaining cabbage into shreds.
Saute the small sliced onion and the shredded cabbage in a skillet with a couple of tbsp of the margarine until the onion is translucent.
Pour the cooked onion and cabbage over the rolls filling in the sides and open spaces.
Add the 1 cup of water to the remaining marinara sauce and pour it over the cabbage rolls and into the sides.
Shake the pan to incorporate the sauce evenly.
Dot the top of the cabbage rolls with the remaining margarine.
Cover with foil and cook for 1 – 1/2 to 2 hours or longer until the cabbage is tender. *Test by piercing with a fork.
Remove from oven and let the rolls sit for at least 15 minutes before serving.
You can freeze the rolls covered in any type of tomato sauce in a plastic food safe container.
Defrost them overnight in refrigerator and heat in the oven or microwave.
Serve with Rye bread or Pao caseiro. Enjoy!
I’ve had many requests for the Alcatra recipe recently but I waited until the weather got a little cooler to share it with you.
Alcatra is a pot roast very popular in the Azorean Island of Terceira in Portugal. It is mostly made during the Holy Ghost Festivals which are celebrated at all the other Azorean Islands, as well as in many Azorean immigrant communities in the United States and in other countries with an Azorean – Portuguese immigrant community. Here’s a list of Holy Ghost and other Festas.
You can learn more about the gastronomy of the Azores here or read this book: Sopas: A brief History of Portuguese Islanders, the Cape Cod Town of Falmouth, and the Feast of the Holy Ghost (2012) Lewis A. White.
This following recipe for Alcatra is from the cook book;
Portuguese Home Style Cooking by Author Ana Patuleia Ortins
Thank you Ana!
Alcatra – Beef Rump
“The Azorean Portuguese from the Island of Terceira are famous for this unique dish, Simply seasoned with allspice, pepper, salt and bay leaf, it is traditionally served on the Feast of the Holy Ghost, but can be served on other occasions as well. Cooked in red wine, the meat takes on a deep mahogany color.
Other Azorean Islands have versions of this popular meal. Some cooks use white wine for a lighter color. Served with rice as a separate coarse after the Soup of the Holy Ghost. (see page 40 of cook book), or is prepared in a clay pot.
The traditional pot is somewhat like an inverted lamp shade in shape. Similar deep, unglazed clay bakers may be found at kitchen specialty shops (or see resource guide at the end of the book). New -clay pots must be seasoned. Unglazed clay pots must be soaked before each use and placed in a cold oven to prevent cracking.”
Ingredients:
1 – Pre soaked unglazed 4 quart red clay pot or 4 quart dutch oven or casserole pan *soaking instructions below*
1 Stick of soft butter
3 Large onion, thinly sliced
½ Pound slab bacon cut into 1 inch pieces
6 Cloves garlic
2 Bay leaves
1 5 Pound rump or chuck roast, bone in, cut into 4 inch pieces
1 Pound shin bone (if using rump roast)
½ tsp whole allspice (Jamaican is best)
½ tsp black peppercorns
1 tsp coarse salt
4 tbsp firm butter, cut into pieces
1 cup water
4-6 Cups medium bodied red or white wine
Instructions:
1. Generously grease the interior of the pot with the soft butter
2. Place half of the onions in the bottom of the pot followed by half of the bacon, garlic and 1 bay leaf. Add the meat, including the bone from the roast or shin bone. Followed by the second bay leaf, the garlic and remaining bacon. End with the remaining onions. Scatter the allspice and Peppercorns over top along with the salt. Dot the top with pieces of the cold butter.
3. Mix the water with 1 cup of the wine, pour over the ingredients followed by enough additional wine to cover everything by 1 inch.
4. Place the pot in a cold oven. Set the temperature to 400 degrees F. When the liquid begins o boil, reduce the temperature to 300 degrees, cover the pot with foil and cook, without turning the ingredients until tender – about 3-31/20 hours more.
5. Turn off the heat. Uncover the pot and remove some of the broth for cooking the rice. Leave the uncovered pot in the oven just until the oven heat has dissipated.
The top will brown a little. Serve meat with rice cooked in the broth.
Soaking & Seasoning Pot – Notes:
Lucia Costa, who learned to prepare this dish as a young girl in Terceira, says long slow cooking is necessary to cook this dish.
A new unglazed clay pot needs to be seasoned to avoid passing an earthy flavor to food.
To season; fill the pot with water and add several cabbage or collard leaves and and some onion peelings.
Then place the pot on a flame diffuser over medium heat. Bring to a boil then reduce to a simmer. Simmer for about 2 hours and then drain.
When you want to cook in the pot, immerse it in water and soak for 24 hours. Then proceed with the recipe by generously greasing the interior with butter.”(Portuguese Home Style Cooking by Ana Patuleia Ortins)
Alcatra Photo credit: http://www.visitazores.com/en/the-azores/the-9-islands/the-archipelago/food-and-drinks
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