Place all ingredients in a large bowl. Mix well to coat. Place in a large slightly greased sheet pan.
Cook at 400 degrees F. for about 1 hour or longer until sausage is crispy. Note: Add chourico during last 30 minutes of cooking if you use chouriço. Shake pan once in a while to stir. Use a spatula to turn over. I like a crispier bake so cook longer if needed.
This shrimp boil was a hit at my family’s cookout! This is a perfect dish for the summer months when it’s too hot to cook because it’s prepared, cooked for only 15-20 minutes, and then served in the same sheet pan. For variety, add a few fresh clams or mussels in the shell! Just adjust the cooking time.
If you prefer, you can even prepare everything the night before, cover with foil and store in the refrigerator to cook the next day. When you’re done eating, just through out the pan for an easy clean up!
Serves 6-10
Ingredients:
2 pounds raw, shelled shrimp
2 – 3 pounds red potatoes (cubed)
1 pound Portuguese chourico or linguica sausage (cut into 1 or 2 inch slices)
4 fresh corn on the cob (cut into 4 pieces)
1 lemon (cut into slices)
SEASONING:
1 tbsp olive oil
1/2 stick melted butter
2 tbsp Taste Portugal Seasoning
1 or 2 teaspoons piri piri hot sauce or Cayenne pepper (optional depending on your taste)
Boil potatoes with 2 teaspoons of salt for about 10-12 minutes until slightly under cooked. (do not over cook) Drain and place on a large sheet pan to cool. Cook the corn for about 5-10 minutes, drain, and add to the sheet pan to cool.
Melt butter, oil in a small ramekin for about 30 seconds. Add sseasonings and mix well
When the potatoes and corn are cooled, spread evenly on the pan. Arrange the chourico evenly between the potatoes and corn followed by the shrimp and lemon slices.
Add the seasonings and mix thoroughly with your hands to coat ingredients evenly.
*At this point, you can cover the pan with foil and put it into the refrigerator until ready to cook the next day.*
Cook in heated 425 F degree oven for 15 minutes or until shrimp turns pink and cooked through.
*You can also cook in the same pan, covered with foil on your grill. You many have to alter the cooking time.*
Top with the parsley and serve. Enjoy!
Serve with Portuguese Vinho Verde or any good white wine.
This potato salad is enhanced with the leaks and red onions which give it a sweetness. The dill gives it a kick. I only add a half cup of mayonnaise because I like a lite salad, but you can add more if you prefer.
Ingredients:
2 pounds potatoes (Peeled or unpeeled chopped into 1-2 inch cubes)
1 leek (chopped into small pieces)
2 small carrots (chopped into small pieces)
1/4 red onion (finely minced)
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 teaspoons dill (finely minced)
1/2 cup of mayonnaise
Preparation:
Cook the potatoes with the carrots, leeks and salt for about 10 minutes until slightly tender. Do not overcook or the potatoes will get too mushy.
Drain and place in a large bowl. Add all the ingredients and fold gently. Sprinkle with more dill before serving.
Most of us remember the delicious home fry rounds that our moms or grandmothers made for us. My mother was not exception. Every time the grandchildren spent the day at her house she would make them these fries with eggs. It became a tradition with all the kids in the family to expect to fed Avo’s fries and eggs for lunch. I kicked up the recipe with some spices, but you can just add a little salt if you prefer. These potatoes are almost always served with the famous dish; Bife a Portuguesa – Bife a Cavalo, (Steak on Horseback) which is a favorite on most Portuguese restaurant menus.
Ingredients:
3 large Russet Potatoes (scrubbed, washed, unpeeled, and sliced into 1/4 – 1/2 inch slices)
1 teaspoon salt
water
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons oil (for frying)
2 tablespoons olive oil (for frying)
Piri Piri or any hot sauce for seasoning (optional)
Fresh Parsley (finely chopped)
Preparation:
Place the potatoes in a pan with enough cold water to cover them, add salt, ring to a boil and cook on high for about 15 minutes or until fork tender. Drain, cover with a lid and place the pan on the stove top for the moisture to evaporate for about 5 minutes.
Meanwhile heat 1/2 of both oils in a large skillet. Mix the salt, garlic powder and paprika in a small bowl.
Remove the potatoes from the pan and lay flat on a large sheet pan. Sprinkle with a light coating of 1/2 of the seasoning mix.
Fry the potatoes in batches with the oils on both sides until golden brown. Sprinkle with the remaining seasonings while still warm. When ready to serve, top with the parsley and piri piri if desired.
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.
Just when you thought you’d had enough zucchini recipe here’s one more!
This is what happens when you miss a few zucchini’s overgrowing in your garden.
They look like baseball bats and remind me of the baby on the Flintstones named “Bam Bam”, who carried around a big club shaped like these.
This omelet is simple to make in just 5 minutes! I used leftover Portuguese Roasted Potatoes from last night’s dinner but you can use only zucchini and cheese if you prefer.
Serves 1-2
Ingredients:
1 medium zucchini (thinly sliced)
1 cup of cubed cooked potatoes
3 eggs
1 tablespoon of olive oil
Shredded cheese
Salt and pepper to taste
Instructions:
Saute the zucchini with the potatoes in a medium skillet with the olive oil for about 4 minutes until the zucchini is slightly cooked while stirring it often.
Add the beaten eggs and let them cook for about 1 minute. Gently loosen the omelet on the sides so it doesn’t stick. After another minute, cover the skillet with a large plate and invert the omelet back into the pan uncooked side down.
Turn off the burner. Add the cheese and cover for another minute. The omelet will finish cooking and the cheese will melt. Add salt and pepper to your taste. Enjoy!
If you love garlic, you’ll love this recipe for “Punched Potatoes”. Cook them in the oven along with your roasts and save yourself time in that kitchen!
You can use any kind of potato but I like to use russets or Idaho potatoes since they’re tend to bake fluffier. If you don’t like garlic just leave it out and use only the warm olive oil salt and pepper.
It doesn’t get any easier that! Enjoy!
Here’s A Potato Story from my younger days.
Before coming to America, my parents grew potatoes on their small farm in Northern Portugal near the border with Spain which provided enough income to support our family all year. My mother loved selling those potatoes and she loved being a business woman. Each harvest season my father traveled around the surrounding communities selling the potatoes to the local residents right off his truck.
The first year after immigrating to America, they learned about the fall harvest tradition observed by many Portuguese Americans living in New England who visit local potato farms to buy the newly harvested potatoes called “Green Mountains” in 50 pound sacks. The potatoes are then stored in the root cellars or in garages for consumption during the long winter months.
I hated potatoes when I was a little girl and honestly, I’m still not a big fan. Perhaps this is why I remember this event vividly.
One Saturday in late September my parents visited one of those local potato farms and brought home a huge truckload of fifty, 50 pound sacks of potatoes for our family to eat during the winter. If you do the math, that equals two and one half tons of potatoes!
Icringed at the thought of eating those damn potatoes all winter as I stood there watching my father and two brothers exhaustively unload the truck and carry the sacks into the basement!
Five months later, February arrived and the basement was filled with sacks of wrinkled potatoes that had sprouted and no longer edible! My poor brothers cursed as they lifted the 40 sacks of potatoes back up the cellar steps and load them back into that same truck to had brought them to bring to the dump!
I often think that my mother missed being a potato farmer and a business woman, and she had secretly planned on selling those potatoes around town just like she had back in Portugal.
Her potato buying was scrutinized and limited from that year on, but this story has become a laughable family tale told every year during potato season in New England.
Wash and scrub the potatoes. Remove any blemishes and pat dry. Pierce with a fork in a couple of spots. Coat with sea salt and a drizzle of olive oil. Gently rub the oil into the potatoes and place in small oven proof dish or pan. I use an oven to table dish for easy serving. Cook at 400 degrees for 45 minutes to 1 hour depending on your oven.
Note: (You can also boil the potatoes in salted water, with the skin on for about 30-45 minutes. Pierce with a fork for doneness.)
Meanwhile, make garlic oil:
In a small saucepan heat the oil and add the garlic. Cook on low for a few minutes untill the garlic turn slightly golden. Do not overcook or the garlic will become bitter!
To test potatoes for doneness, pierce them with a fork or gently squeeze a potato holding your oven mitt. The potato should be soft.
When the potatoes are ready, punch them down with your fist wrapped in a clean dish towel. or with a meat mallet until they “POP” open.
*Note: The potatoes are hot – be careful!
When ready to serve, pour the garlic olive oil over the potatoes and sprinkle on fresh cracked black pepper as desired.
Place in the oven on low until ready to serve or re-heat the next day! Enjoy!
Let’s make PORTUGUESE fries. The best part is you don’t fry these, they’re air fried or baked in the oven so they are a low fat option for french fries! Enjoy!
Piri – Piri Spicy Chile Fries or or regular fries.
Ingredients:
2 lbs potatoes cut into fries
2 tbsp TASTE PORTUGAL SEASONING
1 tsp Piri -Piri sauce (or any Tabasco sauce)
2 tbsp olive oil
Instructions:
Wash the potatoes and slice with skin on, into wedges about 1/2 inches wide. Rinse and dry with paper towels.
Place the potatoes into a large bowl or a large food safe plastic bag. Coat with the seasonings and oil, then add remaining ingredients. Shake well to coat.
AIR FRY METHOD:
Place 1/2 of fries into air fryer and spray with cooking spray. Cook at 400 f. for about 20 min. Shake pan half way.
OVEN BAKED METHOD:
Spray a large cookie sheet with Pam.
Spread potatoes evenly on pan so that each one is flat on the pan. Cook at 400 degrees for about 20 minutes.
Turn the fries over and cook for another 15 minutes. Cook longer if you like a crispier fry.
“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 theBlack 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.
Some recipes seem to remain family favorites through time like this potato salad that I make all summer long and even in the winter and it never gets old. This is a must have recipe for your next cookout if you’re tired of the same old potato salads.
There’s an old Portuguese saying; “Godchildren take after their Godparents”. Through the years, I have come to believe that this may be true.
I had my first bite of potato salad when I was about 8 years old. The salad was made by my Aunt and Godmother named “Alzira”. She was a great cook who had been the personal chef to a Portuguese General in Lisbon, Portugal for many years before she moved to America.
I didn’t like the salad because it had peas, carrots & green beans, and something called “mayonnaise” which I had never heard of before in my life! She called it “Russian Salad”, another word I’d never heard before.
Through my young age, my mother often sent me to Aunt Alzira’s house to help her prepare the special dishes for family celebrations and holidays. Although I tried, my help was never good enough, so most of the time I’d just sit and watch her cook.
I always had a slight suspicion that she knew very well that I was too young to help her in the kitchen, but she wanted me there beside her so I would learn how to cook. I was confused by her temperamental chef’s outbursts when I didn’t stir the batter enough, or fry the “Rissois de Camarao” properly.
What was the big deal anyway? I didn’t understand why she was so meticulous and her strive for perfection in all the recipes.
Today, I may not be as temperamental and as meticulous as my Godmother when it comes to cooking but I understand that cooking takes time and patience and I find myself striving for that same perfection in my own recipes.
I have a few of my her treasured kitchen utensils. Her turkey roasting pan is used every Thanksgiving and guess what, the turkey comes out perfect every time.
So here’s to my Godmother who inspired me to become a pretty good cook!
Portuguese Style Potato Salad
Instructions:
2 1/2 lbs potatoes (any you prefer)
1/2 small onion finely chopped
1 cup frozen petite peas
1 cup chopped carrots about 1/4 inch cubes
1 cup frozen cut green beans (optional)
1 tbsp minced parsley
1 tbsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tbsp Italian salad dressing
1/2 – 1 cup mayonnaise
1/2 tsp paprika
6 hard boiled eggs (optional)
Instructions:
Wash, peel and cut the potatoes into 1 inch cubes. (You may also leave skins on but scrub them well before cooking)
Place the potatoes into salted water and let them come to a boil. After about 5 minutes add the carrots, and green beans.
Let them come to another boil and cook for about 5 more minutes. Taste one piece of potato to be sure its almost done.
Add peas and onions during the last 2 minutes of cooking. Drain and let the mixture cool.
When cool, add the remaining ingredients except eggs. Toss the ingredients or fold with plastic spatula. (Stir gently not to break the potatoes apart)
(Chop eggs into fourths and add to mixture if desired)
Place into serving dish and garnish with parsley and a sprinkle of paprika.
The salad can be served at room temperature or chilled the next day. Take my advise and double up the recipe because you’ll wish you’d made more the next day!
Enjoy!
Tia Maria
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