Tagged: Pork

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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 / 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

Spicy Portuguese Pulled Pork & Cabbage

 

 

I love pulled pork but I’m not a fan of Barbeque sauce so I came up with a Portuguese version.

This recipe is a crowd pleaser for your next party or family gathering. What a great way to warm up on a cold winter day!

My family loves Polish Perogies so I add them to the recipe, but this is optional.

Don’t you love the American Melting Pot of Cuisine?  I used the Southern, Polish, and Portuguese influences in this dish.

It’s very easy to make. You put the pork shoulder with all the ingredients in the oven and 6 hours later your meal is done!

I serve the pulled pork on Portuguese rolls, Pao Caseiro, or Pao Milho of course! Enjoy the recipe.

 

 

Ingredients:

1 large uncooked pork shoulder

2 large sliced onions

2 large carrots cut in half

3 cloves garlic

1 bay leaf

1 tsp cumin

2 cups (Sagres Beer) – or any Dark Beer

 

1 jar of Jalapeno, Chipolte, or any favorite (hot) peppers

2 tbsp  Piri Piri sauce

1 tbsp salt or more to taste

1 tbsp pepper or more to taste

1 large head of cabbage cut into wedges

1 package of any flavor Perogies (optional)


Instructions:

Wash and dry the pork. (Remove Skin if desired) Season with desired salt and pepper. Add all ingredients into a large covered Dutch Oven. I use my turkey roaster which has a lid.

Cook at 300 degrees for 5 hours. During the last half hour add the cabbage and cook until the cabbage is tender. Remove the excess grease from the pan but leave the cabbage in the pan.

Remove the pork and trim off all the fat. Shred the meat using 2 forks and place it back into the pan with the cabbage. (Add Perogies if desired) Cook for about 15-20 minutes to absorb the seasonings in pan.

Serve with Portuguese Roast Potatoes if desired. If you want to serve the pork the next day, let pork cool and store in refrigerator. Enjoy!

 

 

 

 

 

 

 

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

Tia Maria’s Shrimp & Pork Dumplings

Shrimp & Pork Dumplings!

This is an easy recipe for all your parties! You will never order dumplings out again once you try this easy recipe! I made about 48 dumplings with this recipe using Nasoya wrappers but you can use any brand you want.

You can find them in the fresh produce section of your market. I made 2 batches for a party and they were the first to go! Normally when you order these out, you’d pay $5.95 for 6.  I spent about $12.00 for 48.

I always make it an Asian theme dinner so I make Won Ton Soup and Egg Rolls too! Find the recipes here.

 

Ingredients

1 package won ton wrappers (48)

12 oz raw ground pork

8 oz (about 15 medium 20 small) finely chopped raw shrimp

4 oz finely chopped water chestnuts (rinse & drain can)

1/4 cup finely chopped celery

3 finely chopped scallions

2  tsp sesame oil

2 tsp soy sauce

4  tsp corn starch

Instructions:

Mix all ingredients except wrappers and 1 tablespoon of scallions in a small bowl until all incorporated. Place 1 teaspoon of filling in center of each wrapper.

Moisten the edges with water and fold over to form a triangle. Pinch firmly to seal edges. Adjust filling accordingly by adding more or less filling. Set the dumplings aside until ready to cook.

In a medium skillet, heat vegetable oil to medium – high heat.  Place about 12 dumplings at time in the oil and let them brown for about 3 minutes, turning them over as needed. Reduce heat if you notice the dumplings are browning too dark.

Set the dumplings aside onto a platter until they are all browned. Add 1/2 cup water to the skillet and let it come to a boil.

Add 12 dumplings at a time back into the skillet, reduce heat to medium, cover and let them cook for about 5 minutes or until cooked through.

Add more water if needed. Test one to see if it’s cooked through.  Don’t let them over cook because the dough will become mushy and fall apart.

You can make these ahead of time to serve later, but let them cool and place in the refrigerator until ready to serve. Reheat by browning them in a greased skillet on low heat, or in your oven.

Serve with Soy Sauce topped with chopped scallions. Enjoy the Party!

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Carne de Porco à Alentejana

“Carne Alentejana is just like JELLO” my husband tells me;

“There’s always room for Carne Alentejana!” 🙂

Carne de Porco à Alentejana is one of the most traditional Portuguese dishes found on the menus of Portuguese restaurants through out the world.  The dishes name, “Alentejana” meas that the dish comes from the Alentejo region of Portugal.

The origin of its name, “Além-Tejo”, literally translates to “Beyond the Tagus” or “Across the Tagus”. The region is separated from the rest of Portugal by the Tagus river, and extends to the south where it borders the Algarve region.

The name Carne de Porco Alentejana was to distinguish that the pork used in the dish is from that region of the country which produces the Black Iberian Pig. The meat from the Iberian pig has a higher fat content which produces a more tender and flavorful meat.

 

Ingredients:

2 lbs pork loin (cut into 2 in cubes)

1 small onion chopped

2 cloves chopped garlic

1 teaspoon red pepper paste

1 – 1 /2 teaspoon Sea Salt

1/4 cup olive oil

1 bay leaf

1 cup white wine or Vinho Verde

1 tablespoon  smoked paprika

2 teaspoons Piri Piri or Tabasco hot sauce

4 cups raw potatoes cut into 2 inch cubes

2 lbs small fresh little neck clams

1/2 cup pickled vegetables (Gardeneira)

1 chicken boullion cube

Chopped Cilantro for garnish (if desired)

Olives for garnish

Oil for frying

 

Instructions:

In a large bowl, season pork with; salt, garlic, bay leaf, paprika, cumin, red pepper, and 1/2 cup of the wine.

Stir well and let the meat marinate for at least 2 hours or leave overnight.

Before you begin cooking the pork, fry potatoes in hot oil until golden brown, season with sea salt and set aside.

Place clams in a bowl with cold water and 1 tsp sea salt. Let them sit for about 1/2 -1 hour in refrigerator so they let the sandiness out of them.

Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.

Cook for about 1 minute then add the drained, marinaded pork mixture, (save the liquid). Let meat brown on all sides and cook for about 5 minutes.

Rinse and dry clams and add to the pork with 1/2 cup of wine, bouillon  and the leftover marinade. (Add more wine if desired to make more sauce)

Cover and cook on med heat until the clams open.

Taste the pork and add more salt or Tabasco sauce if desired. Add the potatoes into the pork and stir gently.  Add pickled vegetables, olives and  chopped cilantro for garnish if desired.

Here’s a great video that shows you the classic step by step recipe that is similar to mine.

 

 

Enjoy! Tia Maria…

 

 

 

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish / Soups / Traditional customs

Feijoada à Transmontana – Portuguese Bean Stew

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Feijoada, is Portugal’s version of Chili, perfect for your next big party!

It originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used.

During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available.

This dish is great served with classic Portuguese rice recipe and your favorite Portuguese Bread. If you want to get really adventurous try making home made Pao Caseiro!

It’s one of those dishes that taste even better the next day! Enjoy!

Makes 12 -15 servings

Ingredients:

Note: You can use all of the following ingredients or use only the meats that you like. You can omit the knuckles, ears etc.

2 lbs baby back ribs (cut into small riblets)

2 lbs chourica sausage (cut into slices)

1 lb blood sausage (if desired) (cut into slices)

1 lb ( presunto, smoked shoulder ham, or salted pork belly cut into 2 inch strips)

2 lbs pig hocks or knuckles, pig ears, (optional)

1 small regular cabbage, savoy cabbage or any green leafy cabbage (cut into quarters)

2 carrots (sliced)

1 large onion finely (chopped)

2 large cloves garlic (chopped)

1/4 cup olive oil

2 bay leaves

1 teaspoon salt

1  teaspoon sweet paprika

1  teaspoon cumin powder

2 or 3 large 32 oz cans cooked kidney beans

1/2 cup crushed tomatoes


Instructions:


The night before cooking, salt the ribs, wash the knuckles in cold water, salt them,  and store in fridge overnight to absorb the salt.

The next day, cook the knuckles in a large pot of unsalted water for at least 1 1/2 hours or until they’re easy to cut apart. Reserve the liquid for later.

Meanwhile, saute onions, garlic, and bay leaf in the olive oil for about 5 min. Add ribs, pork belly and paprika.

Let them cook for about 5 minutes stirring them so they don’t stick to pan.

Add 2 cups of cooking liquid from the knuckles and let the ribs cook for another 20 minutes, stirring once in a while.

Add the rest of the meats (chourica, presunto, ham, knuckles) chopped cabbage, carrots,  and tomato sauce.

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Stir gently and let them cook for about 30 minutes. Add the kidney beans, blood sausage and cabbage and cook for another 10 minutes.

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Stir the pot gently so you don’t break up the beans or the cabbage. Taste, and add more salt if desired. Cook until the cabbage is tender. Leave pan on low heat until ready to serve

 

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Here’s a video the acclaimed Portuguese Chef from Tras os Montes – Marco Gomes executive chef at Fox Velha, Porto, Portugal – preparing Feijoada à transmontana on RTP – Praça da Alegria.

Marco Gomes is passionate about using farm to table ingredients in the traditional recipes.

“I was born in the interior of Portugal where cooking was part of everything,” he said. And its these roots that he goes back to in the kitchen. “I give the food a different look but I keep the traditional flavors. It’s important to be innovative without losing the traditional flavors.” Marco Gomes

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

Carne-a-Portuguesa from Tia Maria!

carne-a-portuguesa

Happy Valentine’s Day! Spring is just around the corner so stay warm where ever you are and show your love this month with this easy and delicious classic that will warm everyone’s heart.

Carne a Portuguesa

Ingredients:

2 lbs pork loin

1 small onion chopped

2 cloves chopped garlic

1- tsp salt

1/4 cup olive oil

1 bay leaf

1 cup Vinho Verde or white dry wine

1 tbs smoked paprika

1 chicken boullion cube or 2 cups chicken broth

2 tsp corn starch

1 cup water

2 tsp tabasco or any hot sauce

 

Preparation:

Cut pork into 1 inch cubes and place into deep mixing bowl. Add salt, garlic, Tabasco, olive oil, bay leaf 1/2 cup of the wine.

Stir well and let marinate for about one hour. Leave overnight if time allows.Fry potatoes and  set aside.

Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.

Cook for about 1 minute then add the marinaded pork mixture, (do not add any liquid yet).Let meat brown on all sides and cook for about 5 minutes.

Add the remaining ingredients: Chicken cube, water, wine and add more Tabasco to taste. Cook for about 5 minutes longer.

In small bowl mix 1/2 cup water with the corn starch and stir until the corn starch is dissolved.

Add the cornstarch to the pork and let cook for another 5 minutes until the liguid is thickened.

At this point taste the pork and add more salt or Tabasco if you like more spice.

Add the potatoes and let them absorb the hot sauce for about 2 minutes until hot.Add the olives, cilantro, pickled veg for garnish.

Serve with a salad &  fresh Portuguese rolls. Enjoy!