Tagged: Portuguese

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

Chourico and Red Bean Portuguese Chili

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Watch video recipe here:


My family calls this dish Portuguese Chili. It’s easily made with the basic ingredients that you’ll find in a typical Portuguese home cook’s pantry. This is one of those; “better the next day” recipes so make a double batch for the next day.

It’s classic comfort food that’s hearty, full of protein, and perfect for cool weather days. Try it as a new twist for those Sunday game day snacks. I serve this Chili with Portuguese Rice but you can serve it with any crusty bread, or Portuguese rolls.

By the way did you ever hear about a “Portuguese Chili” dog? My family loves them!

Portuguese Chili – Serves 4-6

Ingredients:

1 large Portuguese chourico or linguica sausage (cut into 1/4 inch slices )

2 to 3 large cans of cooked red kidney beans

1 small onion (diced)

2 garlic cloves (diced)

1 bay leaf

1 teaspoon paprika

1 to 2 teaspoons  Piri Piri sauce or hot Sauce (optional for added spice)

1/4 cup water

1/2  cup red wine

1 cup crushed red tomatoes

2 teaspoons olive oil

2 teaspoons parsley flakes (for garnish)

Instructions:

In a large deep saucepan on medium heat, saute the onions, garlic and bay in the olive oil for 1-2 minutes until translucent. Add chourico and let it cook for about 2 minutes until slightly browned. Add the remaining ingredients except the parsley flakes. Let it come to a boil. Reduce heat and simmer on low for 15-20 minutes stirring on occasion.

I wish you could smell the aroma right now! It’s amazing!

To thicken, simply mash about 1 cup of the beans with a fork, stir back into the chili and let it cook until it reaches your desired consistency. Cover and set aside. The chili will thicken as it cools.

Remove Bay Leaf before serving. Store in the refrigerator.

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Portuguese Style Roast Chicken With Potatoes

The all time favorite; “Portuguese Roasted Chicken” is simple to prepare and comes out perfect every time.

Every Portuguese home cook can make this chicken practically with their eyes closed and each family has their own recipe.

In fact many of you will probably say, why post such an easy recipe when anyone can do it!

Through the years I’ve had many of my non Portuguese friends request the recipe for Roasted Chicken and Potatoes served at Portuguese weddings.

They claim to have tried to replicate many times it but never achieved the same flavor.

I believe the reason is because they didn’t use good olive oil, and they didn’t coat the chicken with enough paprika which gives it the unique smokey flavor.

Most of the time when I make the chicken I cook  Portuguese Style Roasted Potatoes *(recipe below) and Classic Portuguese Rice for a perfect combination to serve your family on a special Sunday afternoon.

But this is optional. You can make the chicken without the potatoes.

My husband on the other hand is not a chicken fan, but he loves the chicken flavored potatoes.

He always says to me; “honey you have to make chicken and potatoes all the time, but through out the chicken after your done cooking”!

This leaves me speechless!

Enjoy!

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Ingredients:

1 Roasting Chicken

2 tsp salt

1 tsp pepper

2 tsp garlic powder

2 tsp Paprika

1 small onion (Quartered)

1 small celery ( Chopped)

1/2 lemon

2 tbsp Olive Oil

1 tbsp butter or margarine

1 sprig fresh parsley

1/2 cup of white wine

Cook chicken at 400 degrees – cook for 1 – 1/2 hours for a small 3 pound chicken or 2 hours for a large 4-5 lb oven Roaster.

I like my chicken well done so I let it cook until the thigh bone separates from the chicken.

Roasted Potatoes & Carrots

*Skip this part if you don’t want to cook potatoes along with the chicken.

Potato Ingredients:

2 lbs potatoes (either Russet, Sweet Potatoes or Yams) cut into 2 inch pieces

2 large carrots peeled and cut into chunks  (optional)

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

1 tsp Paprika

1/4 stick of melted margarine or butter

1/ 4 cup of olive oil

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Instructions:

Wash the Chicken and place in roasting pan. Mix the seasonings together in a small bowl. Rub the chicken with olive oil and margarine.

Coat with the seasonings. Insert, onion, celery and parsley into cavity. Pour the wine into the cavity.

Squeeze the juice from the lemon over the top of the chicken and place the lemon into the cavity.

*Leave chicken marinating for at least 2 hours in fridge if you have time, but it’s OK to cook it right away too!

When ready to cook, place the chicken in a large roasting pan with the seasoned potatoes along the sides.

Cook at 400 degrees for (1 -1/2) – to 2 hours depending on size of your chicken.

Shake the pan every 15 minutes to stir potatoes.

Even though your timer on the chicken may pop up, let the chicken cook longer until it’s crispy and golden colored on the outside!

I like a well done, crispy chicken. Test if it’s cooked by cutting into the thigh. The thigh should be easy to cut away and the juice should be clear.

 

 

 

Photo Gallery / Recipes / Side Dish / Traditional customs

Portuguese Rice With Green Beans

arroz-de-feijao

 

I make Portuguese rice once a week but I particularly use this recipe every summer during my green bean harvest.

If you’ve ever eaten Heirloom Green Beans you know there is nothing like them since they are tender, sweet, and full of vitamins.

I grow my  Portuguese green beans in my garden every year from bean seeds given to me by my friend who saves her seeds every year.

They are extremely easy to grow and all you need is about 6 plants to give you a pretty good harvest.

The only extra care they need is that need watering every day, and you may have to spray them once or twice to get the garden beetles off them.

Ingredients:

2 cups fresh green beans (use frozen Italian Green Beans if you don’t have fresh)

2 cups long grain rice

1/2 small onion finely chopped

1 small very ripe tomato

2 tbsp of Olive Oil

4 cups of chicken or vegetable stock

1 tsp salt

Instructions:

Saute the onion with the olive oil in a medium heavy saucepan until translucent. Add the tomato and cook for about 1 minute and crush it with your spoon.

Add the water or stock on cook until boiling on medium heat. Add the rice and salt. Cover and cook for 10 minutes.

Uncover the rice, and add the green beans. Stir, cover, and let the rice cook for another 10 minutes on medium.

Stir the rice a few times. If you notice the rice needs water, add only 1/2 cup of boiling water at a time.

*Do not add cold water to rice after it has already cooked.

Enjoy this recipe!

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

Octopus Salad – Salada de Polvo

Many of you may of never eaten Octopus, but believe me it’s delicious! I find the taste similar to lobster but the meat is a bit chewier. This recipe is very easy to prepare and deliciously different than anything you’ve ever tasted!

Don’t let it’s appearance scare you away! Enjoy!

Ingredients:

3 cups chopped cooked octopus

1 tsp salt

1 tsp pepper

1/2 small chopped onion

2 cloves very finely chopped garlic

2 tbsp chopped fresh parsley

1/4 cup Olive Oil

1/4 cup White Wine Vinegar

Instructions:

Place all ingredients in a bowl. Mix together. Let sit for at least 15 minutes to marinate. Serve or store in refrigerator until the next day. (Best if eaten within 24 hours)

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

Main Dish / Photo Gallery / Recipes / Side Dish

Crustless Spinach and Broccoli Quiche

Spinach and brocolli quiche

Crust-less Spinach and Broccoli quiche is an amazing savory dish. This is my go to dish for meatless hearty lunch, but I also prepare it as a side dish.

Did you know that 2 cups of Spinach has only 20 calories and 2 cups of Broccoli has 60?

 

Ingredients:

1 pound package frozen broccoli spears or (1 bunch fresh)

4 cups fresh Baby Spinach (approximate)

1/2 small onion (finely minced)

6 eggs

1 cup whole milk

1 cup shredded cheese

1 tablespoon melted butter or margarine

1/2 teaspoon salt

crushed black pepper

Preparation:

Pre heat oven to 350 degrees F.

Steam or cook broccoli in a small amount of water until tender. Drain, chop into small pieces and place in a bowl. Cook spinach in a skillet with butter and cook until slightly wilted. Drain any moister and add to the broccoli. Let mixture cool.

Beat eggs with milk, salt and pepper. Add to the broccoli mix and mix well.

Grease a deep dish souffle pan or baking dish with margarine or cooking spray. Add broccoli mix evenly submerging the mix into eggs. Top with the cheese.

Bake at 350 for 25-30 minutes until a tooth pick comes out clean.

Let sit for 5-10 minutes before serving. Enjoy!

 

 

 

 

 

Traditional customs / Video Collection

Portuguese in California Documentary

The Portuguese in California Documentary is a premier showcase of the Portuguese Diaspora experience in the rich history of the development of California offers the viewer a comprehensive historical overview of this unique and vibrant ethnic population. Each episode presents a complete subject area as a standalone program. The series captures the full essence of the Portuguese contribution to the California of today. (http://www.portugueseincalifornia.com/)

Order your copy at this link so you learn about and share the history of the Portuguese community in California.

Visit their facebook and youtube page for more updates.

Here are the episodes featured:

EP1. Coming to America

In the early 15th century the first European set foot in California. He was Portuguese. Three centuries later, in the early 1800’s, immigrants from the Azores Islands faced the oceans for months looking for a better life in this new world. These are their stories.

 

EP2. The Early Days Part 1

In the early 1900’s Whaling, Gold Mining and Homesteading brought the Portuguese to California. Driven by their sense of community, fierce work ethic and strong family values these were the immigrants that formed the first Portuguese Organizations in America.

 

Ep3.The Early Days Part 2

Volcanoes, Earthquakes, and the appeal of a better life spawned the largest wave of Portuguese to California.  Travel with us through  the 1960’s, 70’s and 80’s and experience the “Glory days” of this unique ethnic group.

 

Ep4. The South

Actors, artists and musicians. Whalers, fisherman and entrepreneurs.

From Hollywood hills to San Diego beaches. Discover their impressive history, success and the importance of the Portuguese culture in their lives.

 

Ep 5. The San Francisco Bay Area

The Silicon Valley is home to world leading technology and innovation. It’s also home to one of the largest concentration of Portuguese and Luso Descendants. Learn how the Portuguese community influenced culture, society and technology.

 

Ep 6. The San Joaquin Valley

The Portuguese are pioneers in California’s Agro business. Meet the leaders in the industry and their success stories. From sweet potatoes, and dairy’s to bullfighting. Portuguese have been the backbone of California’s small agricultural communities for over a century.

 

Ep 7. The North

From the Capital of California to the Napa Valley, the Portuguese have always had a strong presence in the Golden State. This episode presents California’s most relevant Portuguese winemakers and powerful political and civic leaders.

 

Ep 8. Culture/The Future

Tradition, culture, food, education and the arts are an integral part of the Portuguese spirit. In this final episode we reflect on the past witness the present and look into the future Portuguese diaspora of nearly one million.