Tagged: Portuguese food

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

Rose’s Stuffed Cabbage – Golumpki

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!

 

Appetizers / Photo Gallery / Recipes / Side Dish

Broccolli Rabe with Presunto

Grellos (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 5 – 10 minutes until the Broccoli is tender.

Drizzle some olive oil over the top when ready to serve. Enjoy!

 

 

Desserts / Photo Gallery / Recipes

Apple Banana Bread

This easy recipe is perfect for a breakfast, a morning treat or your afternoon coffee break. It freezes well so make a double batch!

I love this kitchen towel from Portugal featuring The  Lisbon Tram Car.

The railway system called; Rede de eléctricos de Lisboa, serves the municipality of Lisbon, Portugal.

In operation since 1873, it presently comprises five urban lines, and is primarily a tourist attraction.

Here’s a video below of the Lisbon Tram car, and a site to learn more about the history of tram cars in Lisbon.

Lisbon, city of the seven hills [Timelapse] from José Costa Barbosa on Vimeo.

 

Now that we’ve learned a little bit of the culture. Here’s the recipe.

Apple & Banana Bread

Serves 10

Ingredients:

2 or 3 small ripe bananas (mashed)1 small apple cored and finely chopped

2 1/2 cups flour

3/4 cup brown sugar

1/4 cup reg sugar

1 stick margarine

3 eggs

1 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

1 cup of milk

1 package of any breakfast  instant oatmeal (optional)

1/2 cup chopped walnuts (optional)

 

 Instructions:

Heat oven to 350. In a large bowl mix the melted butter with the sugars until creamy. Add eggs and beat for 2 minutes.

Mix all the dry ingredients in a bowl. Mix the apple, banana, milk and the vanilla  in a small bowl.

Add 1/2 of the day ingredients, then 1/2 of the banana mix into the eggs and butter.

Incorporate the remaining dry and wet ingredients into the batter and mix on low for about 2 minutes.

Grease 2 small loaf pans. Pour the batter into the pans and cook at 350 for 35 – 45  minutes or until golden brown.

Enjoy!

 

 

 

 

Photo Gallery

Portuguese Chefs Dinner NYC June 10 – 2013

Chef Luisa Fernandes- Robert MOD NYC * Chef Rui Corriea-Douro Restaurant Ct * Chef José Meirelles LeMarias NYC*  Chef David Santos -Louro Restaurant NYC


MONDAY, JUNE 10 2013
PORTUGUESE CHEFS – Dia de Portugal Dinner 
The celebrations of “Dia de Portugal” will once again have a special flavor this year.
Featuring Chef David Santos from Louro, Chef Rui Correia from Douro, Chef Luisa Fernandes from Robert and Chef José Meirelles.
The e event will be an unique opportunity to see these renowned Chefs working together, celebrating their roots and passion for cooking.
They will be preparing an exquisite 5 course dinner based on the theme:
“Portuguese Flavors Around the World”, which will include dishes from Goa, Mozambique, Brazil, and of course, Portugal.
The meal will be paired with wines from Esporão, Kopke, and Quinta do Azevedo.
Beer will be provided by Super Bock, sparkling water by Água das Pedras and codfish (bacalhau) by Riberalves.Event Time: 8:00 PM
Location: Louro Restaurant
142 W 10th Street
New York, NY 10014
(212) 206-0606Contact: info@portuguesecircle.com
Presented by Portuguese Circle

The main seating will take place at 8pm, however the “Portuguese Flavors Around the World”menu will be served from 5:30pm until 11pm. Seating is limited and reservations are required.

For additional information visit the website: www.portuguesecircle.com

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!

 

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!

Recipes

Welcome Portuguese food lovers!

Dear readers,

Welcome to my first blog……..Today I’ll share with you my favorite “Portuguese Spicy Shrimp” recipe.

I’ll wait for your comments…and share it only with those who are worthy! (just kidding).

Goodbye for now …..Tia Maria.

DSCN0043

Todays Recipe

Portuguese Style Spicy Shrimp

2 pounds uncooked shrimp(30-40 size, unpeeled, defrosted )

1 small onion (minced)

3 tbsp Olive Oil

1 teaspoon smoked paprika

1 Chicken Bouillon cube

1/4 cup Vinho Verde or white wine

1/4 teas salt

1 tbsp corn starch

2-3 tbsp hot sauce or Tabasco(or more id you like it hot)

1/2 cup water.

In a large skillet sauté onions in olive oil onhigh heat for one minute until translucent.

2. Add the shrimp, cook them for one minuteand turn them over to cook the other side .

3. Add the paprika, salt, wine, & chicken cube.Cook for about two  minutes.

4. Make a slurry of the water and corn starch-(mix together in small cup until the cornstarchis dissolved) then stir into the shrimp.

5. Continue cooking until the sauce thickens and the shrimp are pink.

Do not over cook!

Serve in deep platter with Portuguese Bread on the side for dipping.*

Add more hot sauce or Tabasco, Or Jalapeno peppers,  if you like it really hot!

Enjoy!