Tagged: seafood

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May 23, 2013

Portuguese Style Lobster Bake

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

1 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!

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March 23, 2012

Baked Lobster a Maria

Happy New Year 2014 to all my fans and supporters of Tia Maria’s Blog!

This recipe for Lobster Maria, Baked Scallops wrapped in Bacon and Brocolli Rabe with Presunto, will be a hit for your New Years Celebrations! Enjoy!

Since I began making this easy recipe, I rarely order lobster out unless I’m dining at the shore. I know you’ll never have to go out to a restaurant for lobster again!

If you have a hard time killing the lobsters yourself, just ask the Seafood clerk to split them in half for you (however, be sure to have them put the lobster on ice for you, and cook it within a couple of hours).

My family exits the kitchen, thus leaving me with the honor of performing the evil dead of splitting the lobsters in half.

I don’t enjoy this and I admit that I do it as quickly as possible closing my eyes when I feel the knife cracking the shell.

Since I usually make this recipe for special occasions, I also make other family favorites; Bacon Wrapped Scallops and Sauteed Broccoli Rabe (Grillos) with Presunto.

This meal is simple to make, but it has a very upscale restaurant look for your next diner party when you want to treat your guests to something special! Enjoy!

Recipe:

Baked Lobster a Maria

Ingredients:

4 Lobsters split into halves

1 cup Panko Bread crumbs

10 Ritz crackers

4 cloves garlic

1/2 cup Italian parsley

1/4 cup olive oil

1/2 stick butter or margarine

Instructions:

Place all ingredients into a food processor and pulse about 6-8 times until all of the ingredients are fine.

Place the lobster halves in a large baking dish facing shell down.

Spread the breadcrumb mixture over the lobsters and bake for about 20 minutes at 350 degrees. Serve warm with melted butter.

Bacon Wrapped Scallops:

Ingredients:

8 large fresh Sea Scallops

4 slices of thick cut bacon

Instructions:

Slice bacon strips in half and cook until slightly browned.

Wrap each piece around the scallop and secure with a toothpick.

Cook at 350 for about 10-15 minutes.

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 10 minutes until the Broccoli is tender. Drizzle some olive oil over the top when ready to serve. Enjoy!

Appetizers / Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs / Video Collection

January 31, 2012

Mariscada – Portuguese Seafood With Rice

Chef Luisa Fernandes sent me the following recipe to share with you.

Mariscada is an Atlantic Seafood inspiration based on rice and very popular along coastal Portugal.

The dish often has lobster, shrimp, clams, mussels, as well as cuttlefish and is seasoned with olive oil, sea salt, pepper and Portuguese paprika.

Chef Luisa is a very accomplished chef with an extensive resume. Currently she is the Executive Chef at Robert Restaurant. MOD Museum, NYC.

She has appeared on Chopped, The Food Network where she was crowned a Champion.

Read more about Chef Luisa here: tiamariasblog.com/chef-luisa-fernandes/

” I think that the victory is not mine, but all of ours, because I’m Portuguese and proud when people recognize our cuisine. That’s why I will never enter another contest unless I can cook the cuisine from our country” said Luisa, in an interview for ComunidadesUSA.

One year later, on September 14, 2010 she returned as one of the four contestants of Chopped Champions.

Watch Chef Luisa on Chopped

Mariscada - Portuguese Seafood With Rice

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Mariscada is an Atlantic Seafood inspiration based on rice and very popular along coastal Portugal. The dish often has lobster, shrimp, clams, mussels, as well as cuttlefish and is seasoned with olive oil, sea salt, pepper and Portuguese paprika.

Ingredients

3 ripe tomatoes
2 cloves of minced garlic
1 branch of Coriander leaves (finely chopped)
2 sliced onions
½ cup of oil
½ cup of white wine
1 chopped bell pepper
8 clams – medium
12 mussels
4 squid (cut in pieces)
2 lobster tails
12 large shrimps with heads
juice of 1 lemon
salt, pepper, paprika

Instructions

Put the olive oil in a saucepan and arrange the tomatoes, onions and peppers in layers.
Add ½ of the chopped coriander, ½ cup of white wine , a little of Portuguese paprika and salt to taste.
Cover the pan over medium heat until it starts to boil. At that time, add the clams and allow to cook for five minutes.
Then add the lobster tails, shrimp and mussels. Increase heat slowly so that it does not retain a lot of liquid.
Let the clams and mussels open and uncover the pan. Keep checking the heat for another 10 minutes or until everything is cooked.
Add the other half of chopped coriander on top and the juice of a lemon. Serve with white rice.
Note: Recipe was one of the dishes that Chef Luisa prepared for her casting at Chopped.

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March 7, 2011

Pataniscas de Bacalhau – Salt Codfish Cakes

Did you know that there’s an old Portuguese saying?

“There are 365 recipes for Bacalhau – one for each day of the year.”

Try this easy and delicious recipe for Pataniscas (Salt Cod Fish Fritters). They are similar to clam fritters made in New England but these are pan fried into a flat shape.

This recipe brings me back sweet memories of my dear mother who taught me how to make them when I was a little girl. We would make these on Sunday mornings for family trips to the beach or during family trips with a long driving distance. We’d stop half way into the trip at the roadside rest stops to enjoy these along with good Portuguese cheese, presunto, bread, and Portuguese wine.

If you love Bacalhau you’ll love these. They’re so simple yet so good, the intense flavor of the Bacalhau, combined with the sweetness of the onions and parsley in the batter gives this classic a taste, which you’ll crave again and again.

Serve them as an appetizer, or as a main dish with my rice recipe. Oh by the way, make extra because they taste even better the next day! Enjoy!

Here’s our youtube videos. Stop by and subscribe for the latest videos! Our latest video in Portuguese for those of you that requested it. enjoy the recipe and happy Portuguese cooking!

Ingredients:

1 lb boneless Salt Cod (Bacalhau)

4 eggs

1 1/2 cups flour

1/2 small minced onion (or Scallions)

2 teaspoons fresh minced parsley (or 1 tsp dry)

1/4 tsp black pepper

1/2 tsp garlic powder

1 tablespoon olive oil

salt to taste

1 cup of cold water from poaching the bacalhau

1/2 teaspoon baking soda optional

1/4 cup Olive oil for frying

1/4 cup Vegetable oil for frying

Instructions:

Hydrate the Cod in water for 1-2 days in cold water in refrigerator changing the water 2 times a day.

Cook the Salt Cod in boiling water for about 5-8 minutes. Let it cool, and then shred it into flakes. Reserve 1 cup of water and let it cool.

In a bowl, mix onion, parsley, bacalhau, flour, salt, pepper, garlic powder, and the olive oil, and mix well. Beat the eggs with the cold water and add to the bacalhau mix. Stir well to incorporate.

Add more salt and pepper is desired. Note: I like a pancake like texture and appearance so I make a thinner batter. If you like a thicker style flat cake use less water.

In a heavy skillet, add half of both oils to reach 1/4 inch in pan and heat to medium.

Note: (You may use all veg oil, or corn oil if you wish).

Test the oil temp by placing a tiny amount of batter in oil. If batter sizzles it’s ready to fry in. (If you see the oil begin to smoke, lower the heat.)

Spoon silver dollar size pancake batter into pan. Pat them down to cook flat into oval shapes to about 1/4 inch. Cook until golden brown on each side.

Place them onto paper towels or use brown paper lunch bags to absorb any grease. Serve hot or cold….Top with squeezed lemon if desired. Make a double batch because they’re better the next day.

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February 3, 2011

Portuguese Spicy Shrimp

It’s Party time! This recipe is my family’s favorite. I make it for every celebration because it’s easy, delicious and meant to be shared.

You can make it as mild or as spicy as you like just by adding more Piri Piri sauce, Tabasco, or your favorite hot sauce.

Basically it’s like a party in a pan!…Serve with a very dry white wine such as; Portuguese Vinho Verde, Pinot Grigio, Riesling, or Gewurztraminer.

Make sure you have fresh crusty bread for dipping into the sauce.

Watch my appearance on WWLP Springfield last year on Valentines Day.

Ingredients:

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

1 very small onion (finely chopped)

3 tbsp Olive Oil

1 teaspoon smoked paprika

1 Chicken Bouillon cube

1/4 cup Portuguese Vinho Verde or very dry white wine

1/4 tsp salt

1 tsp corn starch

2-3 tsp Piri Piri or Tabasco or any hot sauce (Add more if you like it really hot)

1/2 cup water

Instructions:

1. In a large skillet saute onions in olive oil on med heat until translucent but not browned.

2. Add the shrimp and cook for 1 min. Stir

3. Add the paprika, salt, bouillon cube, wine and Tabasco. Stir and Cook for 1 minute.

4. Make a slurry with 1/4 – 1/2 cup water and corn starch-(mix together in small cup until the corn starch is dissolved) Stir into the shrimp.

5. Cook until the sauce thickens and the shrimp are pink. Taste the sauce and add more salt or Tabasco if desired.

Do not over cook or they will become chewy.

Serve in deep side with crusty Bread on the side for dipping.

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

Enjoy!

Tia Maria

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

April 21, 2010

Seafood Corn Chowder

This week, I was craving a clam bake at one of my favorite restaurants; Jasper White’s Summer Shack which makes the best Lobster in New England. His lobster bake is served with 1 whole lobster, steamers, potatoes, corn on the cob, a hard boiled egg, and Portuguese Linguica…. It’s a classic New England clam bake.

Since summer is still months away, I decided make Seafood Corn Chowder to satisfy my craving.

I’ve created this chowder by combing two soups; the classic corn chowder, with my favorite soup, Lobster Bisque. The first time I tried the bisque it was served with a sniffer of brandy on the side and from that day on, I was hocked!

So, I gave this soup a Portuguese ethnic twist by using the classic Portuguese Brandy, 1920 which tones down the sweetness and gives this soup a mellow…smooth taste! Save some brandy to have with an espresso for dessert.

Recipe:

Ingredients:

1 lb bay scallops

1 lb shrimp (cut into small pieces)

1 lb chopped clams ( canned if desired)

1 lb lobster cut into pieces (if desired)

1 med onion (chopped)

1 clove garlic (chopped)

1 stalk celery(chopped

2 scallions9 (chopped)

1 lb carrots (chopped

1 16 oz bag frozen corn

1/8 cup olive oil

2 tsp butter

4 cups chicken broth

6 cups 1% milk

1 cup cream

1 tbsp salt

1 tsp pepper

2 tsp chopped parsley( garnish)

1/2 cup flour

1 oz 1920 brandy

Instructions:

In a large soup pan, saute onions, celery, scallions, garlic and carrots in olive oil for about 5 minutes until golden but not browned.

Add chicken broth and cook veg. for about 10 – 15 min, or until carrots are tender.

vegpuree

Puree all the vegetables with blender until it’s a smooth consistency. Then press the soup through a fine food strainer to catch the veg threads.

Add the cream and the milk (reserve one cup milk) Add the corn, butter salt & pepper and cook for 10 min on med heat (stir often not to stick).

milk&puree

corn

Add the scallops, shrimp, clams, & lobster and cook for 5 min.

Shrimpscall

Mix the 1 cup of milk with the flour and make a slurry. Then add a little of hot soup to the milk and flour mixture.

Stir until the flour is dissolved. Add the flour mixture to soup slowly and keep stirring.

Let the soup cook for about 10 minutes on low heat…keep stirring and don’t let it over boil which will cause it to burn.

(If soup is thin, mix a little more flour mixed with milk in a small bowl.

Add 1 tablespoon of the soup to the flour, then pour the mixture into the soup and let it cook 5 minutes or until thickened.)

Add the 1920… let it cook for a 5 more minutes… and remove from heat.

Let soup sit for about 10 minutes before serving.

Enjoy the soup and hold on a few more months, summer will be here soon…

DSCN0864

Recipes / Side Dish / Soups

March 5, 2010

Broccoli & Cauliflower Corn Chowder

Dear friends,
Get your family to eat their veggies with this sweet and savory soup. I put some chopped red pepper to brighten up the colors. I used low fat dairy to reduce calories, but if you want to use whole milk and cream you’ll get the same great flavor. This will give you about 10 bowls of soup,if you want to make less just cut the recipe in half. I came up with this recipe for my mom, who had undergone surgery, leaving no appetite. This soup brought her strength back. It’s packed with iron, calcium and vitamin C. Enjoy!

Recipe:

Ingredients:

2 lb bag chopped frozen broccoli (use fresh if you desire)
1 lb bag frozen cauliflower
1 lb bag frozen corn
1 large onion chopped fine
1 clove chopped garlic
1/2 small red pepper
1 tbn salt
1/2 tsp blk pepper
4 cups chicken or veg broth
1/2 gallon low fat milk
1 cup low fat half & half
1/2 cup shredded cheese( any kind)
1/2 cup shredded sharp Parmesan, or Pecorino cheese
1/4 stick margarine
1/4 cup olive oil
1/2 cup flour

In your nonstick or heavy soup pan, saute onions & garlic in the olive oil and margarine for about 5 minutes until the onions are cooked but not browned.

Add chicken broth, broccoli, cauliflower & salt. Cook for about 8 minutes until veg are cooked and remove pan from heat.

Remove about 2 cups of the veg florets, chop them coarsely and set them aside.

With an immersion blender puree the veg until they are mashed but not too dissolved.

Set aside 1 cup of the milk. Add remaining milk, cream, chopped pepper, blk pepper, and corn. Cook on med heat for about 10 minutes.