Tagged: Entree

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

Arroz de Camarao – Portuguese Shrimp and Rice

I love shrimp! This is one of my favorites! It’s is a perfect dish because of it’s versatility. It’s easy to prepare for a quick diner and good enough to serve for your guests for a special occasion. Enjoy!

 

Serves 6-10

Ingredients:

1 small chopped onion

3 tbsp olive oil

3 tablespoons red bell pepper (finely minced) optional

2 cups long grain rice *preferably Uncle Bens or Carolina brand 

3to4 cups boiling water (3 if you like a dryer rice)

1 chicken bouillon cube

2 to 3  teaspoons salt

1 cup frozen sweet peas (this is optional)

1 to 2 pounds medium raw, peeled and deveined shrimp

1 teaspoon paprika

1/2 cup white wine or vinho verde

pinch of salt

Preparation:

In a heavy medium pan, saute 1/2 of the onion (and red peppers) in 2 tbsp of the olive oil until translucent on med high heat for 2 minutes. Add the rice and paprika and stir fry it for about 1 minute to coat with the olive oil.

Slowly add the boiling water.

When the rice comes to a boil, cover and reduce heat to medium. Cook for 15 minutes stirring only once or twice. * I like a firm rice so I only cook it for 15 minutes and then take it off the heat. Cook longer if you prefer. Leave the rice covered to keep it warm until you add the shrimp.(*instructions below)

Shrimp Preparation:

* I like to cook my shrimp separate since I think sauteing it with the seasonings and wine gives it more flavor.  

In a small skillet on high, saute the remaining onion in 1 tbsp olive oil until translucent. Add the shrimp and cook for about 1 minute or until the shrimp turns golden. Add the paprika. pinch of salt and wine, and let cook for a few minutes longer until pink. 

*Optional: At this point stir in the frozen peas and cook for a few minutes.  Cover and set aside until the rice is done.

Add the shrimp to the rice, stir gently. Sprinkle on some fresh minced parsley for presentation. Enjoy!

 

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Portuguese Style Fish Fillets – Filets de Peixe

Portugal is a seafaring nation with a well-developed fishing industry. It has Europe’s highest fish consumption per capita and is among the top four in the world.

Nazaré; Portugal’s Most Picturesque and Famous Fishing Village, is blessed with a beautiful sandy beach, a deep-seated culture and a picturesque old town. It’s perfect for those seeking a quiet vacation in a delightfully authentic fishing town.

Nazaré, is named after a statue of the Virgin Mary which was brought from Nazareth by a monk in the 4th century.

Photo: (http://www.aguide2portugal.com/blog/nazare-portugals-most-picturesque-fishing-village/)

The town of Nazare is also famous for it’s beaches and the most spectacularly big waves.

The world’s biggest wave was surfed this year in Nazare by Garrett McNamarra. Watch this amazing video!

 

Now that I’ve shared a little bit of Portugal’s geography lesson with you. Let’s start cooking!

Filets de Peixe

Ingredients:

2 lbs fish fillets – (preferably cod but you can use any flaky white fish)

2 eggs

1 tbsp water

flour

salt & pepper

garlic powder (optional)

1 lemon

Oil for frying (preferably corn or vegetable – about 1 and 1/2 cup)

1 tbsp olive oil

Garnish: Lemon wedges, olives, sauteed onion

Instructions:

Start this step when you are ready to fry the fish. Cut the fillets into serving size portions that are approximately 1/2 inch thick. Season with the salt, pepper and garlic to your taste.

Squeeze the juice from half of the lemon on top of the fish and set aside for about 5 minutes. (Do not let the lemon sit longer because the acid will begin cooking the fish and it will disintegrate.)

Beat the eggs with the water in a medium bowl and set aside.

Place the flour in a bowl large enough to be able to coat the fish evenly.

Place enough oil in a heavy frying pan to reach 1/2 inches deep. Add the olive oil. Turn the heat on med-high.

(Meanwhile be sure you are ready to begin cooking the fish, if not turn off the burner.)

Using one dry and one wet hand method, coat the fish with the egg, shaking excess egg off back into the bowl.

Coat the egg soaked fish in flour with the dry hand, pat to shake off excess flour and place on a try.

*Test the oil by placing one tip of the fillet into the oil. The fish should sizzle but the oil should not be smoky.

Place about 4-6 pieces of fish onto the hot oil and cook for about 4 minutes on each side until golden brown.

Adjust the heat as you notice it gets too hot. Add more oil as needed to complete the frying process.

Place the fish on brown paper lunch bags or paper towels to absorb any grease.

Serve with Portuguese rice and garnish with lemon wedges olives and onions (optional)

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Frango Churrasco – Portuguese Chicken on a Brick

Portuguese “Frango Churrasco” – Barbequed Chicken, is one of the most popular dishes for summer cookouts.

There are many different recipes for this dish from using basic salt and pepper to adding oregano and rosemary.

My recipe, combines the classic Portuguese style spices, with an American twist of using a “Brick” to cook the chicken.

The chicken will cook quicker because it literally cooks on both sides with the heat from the hot brick cooking the top of the chicken and the hot grill cooks it on the bottom. You’ll notice you’ll get a great golden sear on the skin from the pressure of the brick as the chicken cooks slowly.

Ingredients:

2 small fryer chickens (3 to 4 lbs each)

4 cloves garlic crushed

2 tbsp salt

1 tbsp paprika

1/2 cup white wine

Juice of 1/2 lemon

2 tbsp Piri Piri or Tabasco sauce (Add more to taste)

2 tbsp olive oil

Cooking Marinade to brush on chicken:

2 tbsp butter or margarine

1/2 cup white wine

Leftover marinade

You will also need:

2 bricks wrapped in foil or a large heavy cast iron skillet

Preparation:

Butterfly the chicken by cutting down the back bone. Mix all the ingredients to form a marinate in a small bowl and reserve 2 tablespoons.

Coat the chicken with the marinate. Place in a shallow pan or plastic bag and store in the refrigerator.

Let it marinate for at least 2 hours or best, if left overnight.

Wrap 2 bricks with foil and place on the hot grill to heat up.

Grill should be hot then lowered to medium.

* Bricks will be hot – Use oven proof gloves.

When ready to cook, remove chickens from pan or the plastic bag.

Place the chickens skin side up on the grill and place one brick on top of each one. If you don’t have a brick use a heavy iron skillet. Close the grill and let chicken cook for 10 minutes.

In a small saucepan, mix reserved marinade with the butter and 1/2 cup of wine. Place saucepan on top of the grill and cook to evaporate the wine or heat up for a few minutes on your stove top until boiling point.

After 10 minutes check the chicken and turn over, skin side down.

Place the brick back on top of the chicken, close the grill and let cook for 5 minutes.

Begin Coating the chicken with the leftover marinade to moisten the chicken as it cooks if needed.

Check the chicken every 5 – 8 minutes to be sure it’s not burning. If you see flames, developing simply move the chicken off the flame to a different location on the grill.

After 1/2 hour, the chicken should have a good sear and charred color on it.

Lower the heat if you notice flames burning the chicken. Continue cooking for another 30 – 45 minutes,  or until the legs are fully cooked turning every 10 minutes.

*Note: All grills are different so you may find that you need to cook your chicken for a longer time.

*Cut through the legs and thighs for faster grilling.

You may also finish cooking the chicken in the oven for 10 minutes at 350.

Serve with my Potato Salad or Rice recipe.

Enjoy!

Main Dish / Photo Gallery / Recipes / Side Dish

Bifana a Piri Piri – Spicy Grilled Pork With Caramelized Onions

 

 

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.

Main Dish / Photo Gallery / Recipes / Side Dish

Grilled Sausage with Roasted Red Peppers and Onions

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.

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

Portuguese Style Lobster Bake

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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

 

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DSC058041 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 fresh Pao Milho to serve with the bake!

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

Skinny – Big Meatballs

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!

 

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!

 

 

 

 

 

 

Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs

Pineapple Glazed Ham

This recipe for Pineapple Glaced Ham is easy. Don’t buy those expensive fancy hams because this ham recipe is just as delicious, and juicy.

All you need is a regular shank ham or a butt portion ham that you’ll find on sale in your supermarket. Some hams come spiral cut for you.

You’ll only need one can of Pineapple slices and 1/2 cup of brown sugar.  In the photo, I added 1 cup of dried cranberries for my Christmas Ham but this is optional.

Make my Portuguese Style Sweet Potatoes as a side dish. 


Instructions:

Wash the ham, cut off any excess fat and place it in a baking pan that has been lined with foil for easy clean up. Add 2 cups of water to the pan.

The water will help draw out the salt from ham while keeping it moist while baking!

Heat oven to 325. Loosely cover the ham with aluminum foil and place it in the oven. Let the ham cook for 20 minutes per pound or more depending on the size of your ham.

*Note: If you have spiral ham cook as per package directions since it will take less time to cook.

Strain the pineapples into a small bowl but save the juice. In a small pan heat the sugar and the pineapple juice at medium heat until the sugar has dissolved and slightly thickened.

During the last 30 minutes before the ham is cooked, remove the pan from the oven and  drain the water out of the pan. Pour 1/2 of the glaze over the ham.

Top with the pineapple slices. Pour the glaze over the ham and pineapple slices. Cook for the remaining 30 minutes.

Place the ham on a large serving platter and pour any leftover glaze over it. Arrange dried fruits and fresh fruit around the serving platter for a festive presentation that will wow your guests!

This ham can be served hot or cold and perfect for your holiday parties.

Enjoy and Happy Holidays!

 

 

 

Main Dish / Photo Gallery / Recipes / Side Dish / Soups

Sopa de Feijao – White Bean Soup

Portuguese White Bean Soup with Pasta

Ingredients:

8 cups water

2 cups vegetable, chicken, or beef broth

1 large chopped onion

1 large chopped carrot

1 large potato cut into cubes

2 cloves garlic

1 bay leaf

1 tbsp salt

1 tsp black pepper

1/4 cup olive oil

4 to 6 oz of Elbow Macaroni

1 can Progresso white beans

1 cup finely chopped Savoy Cabbage

Instructions:

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.

Great with Pão de Milho – Portuguese Corn Bread. Click here for the recipe. Enjoy!