side dish – Page 3 – Tia Maria's Blog

February 9, 2012

Chourico Brushetta

There’s a common bond with most great chefs. It’s a passion for food that began when they were young, and with a mentor who would become their inspiration. Like many of us, Chef Ricardo Costa of East Providence Rhode Island, grew up with Portuguese culture and dishes prepared by his mother who shared her love through her cooking. “I learned many recipes and techniques from my mother, she was my inspiration to become a chef.” He said. The love for his mother’s food turned into a passion and latter led Chef Costa to receive a degree in Culinary arts & Culinary Entrepreneurship at Johnson & wales university.

The accomplished chef is also a Third degree black belt in Shaolin Kenpo Karate and a Certified Personal trainer. He launched “Chef Ricardo” personal chef, cooking services. His focus is: Healthy Alternatives, Clam & Lobster Boils, International Cuisine, and Vegetarian & Vegan. “I’ve done many cooking demonstrations at fitness centers, senior centers, wine shops, and civic groups. I want to promote fitness and healthy eating.”

He launched his own cooking show on community TV called “The Lighter Side of Life” which aired on a local community channel in the City of Uxbridge Ct. The chef has been working on new episodes for the show will be back some time this year.

The next time you need a personal chef call Chef Costa at rickyfeedstheworld@yahoo.com – 401-225-0865

Here’s a great recipe that he shared with me!

Red Pepper and Chorizo Bruschetta

Ingredients

4 tbsp extra virgin olive oil
250 gr (about 1 cup) spicy Spanish chorizo, sliced into 1 cm (1/2 inch) rounds
1 medium onion, peeled and thinly sliced
1 teasp Spanish smoked paprika
6 red peppers cored and thinly sliced
1 large red chili, seeded and finely chopped (optional)
3 garlic cloves, finely chopped
1 small twig fresh oregano, finely chopped
salt and pepper to taste
3 tbsp sherry vinegar
60 gr ( about 1/4 cup) fresh chopped cilantro, coarsely chopped
4 large slices of Italian or sourdough bread toasted

Preparation

Heat olive oil in a heavy skillet over high heat. Add chorizo rounds and sauté, stirring once in a while, until nicely browned, about 2-3 minutes. Add the sliced onion and sauté for 5 minutes longer. Add the Spanish paprika and the sliced peppers. Lower heat to medium and cook for another 5 minutes or until peppers start to soften. Add the chili, garlic and oregano. Taste for salt and pepper.

Set heat to low and cover the saucepan. Braise pepper-onion mix for about 15 minutes. Peppers should be soft but not disintegrating. Leave enough sauce to coat the peppers. Season with sherry vinegar. Taste again for salt and pepper. Just before serving stir in the chopped cilantro. Spoon over the toasted bread. Serve on its own or accompanied by greens.

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January 19, 2012

Chourica or Sausage Bread With Caramelized Onions and Peppers!

This bread is simply amazing and it will be one of favorite party foods! It’s savory, a little spicy and the crust is golden and crispy. You can use hot or mild sausage depending on your taste. You can also use Portuguese chourica or linguica. Pick up ready made pizza dough at your local supermarket or make it from scratch.

Ingredients:

2 pounds Hot Italian Sausage, Sweet Sausage or Chourico

2 large onions (sliced)

1 Roasted Red pepper (sliced)

2 pounds pizza dough

1 teaspoon oregano

1 teaspoon Italian seasoning

1 8 0z package of your favorite shredded cheese

Grated Parmesan cheese

Marinara Sauce (optional)

Instructions:

Put your pizza dough in a large bowl and let it rise for about 1/2 to 1 hour.

In a large skillet on high heat, add the sausages and 1 cup of water. Bring to a boil piercing sausages as they cook until all of the water evaporates.

Turn heat to low and continue cooking sausages until they brown a little. (Drain off fat if needed).

Add onions and peppers to the sausages and cook for about 5 minutes. Remove the sausages, slice and return them to the pan.

Cook for another few minutes until the onions are golden caramel colored. Add oregano and seasonings, stir and set aside to cool.

Meanwhile roll out the pizza dough to desired length for flat bread or you can make 1 large or 2 medium size breads.

Preheat oven to 400 degrees.

Spread the sausage and onions mixture evenly over the dough. Add cheeses.

Cook for about 20 to 30 minutes or until golden brown.

Note: Flat breads will take less time to cook, approximately 15 minutes.

Serve with or without Marina Sauce for dipping.

Enjoy!

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January 7, 2012

Pear Pecan Salad with Queijo Fresco and Balsamic Vinaigrette

Happy New Year everyone!

Like most of you, I indulged this past holiday season. Now it’s time to start the new year with a healthy recipe for my favorite salad. It’s a very easy recipe, yet it’s very elegant and it will make you feel like you’ve ordered it at a fine dining restaurant.

I used Portuguese Queijo Fresco, but you can substitute with farmers cheese which is also about 60 calories per ounce. I prefer a lightly dressed salad but you can double the recipe if you prefer more dressing.

You’ll find that I used mustard in the dressing but don’t be afraid to use it. The mustard actually cuts the tartness in the vinegar. This dressing will store nicely in the refrigerator for up to 3 days so don’t worry if you make too much of it. However don’t make the salad until a few hours before serving. Store it in the refrigerator to retain it’s freshness. (Note: This salad goes well with a light Raspberry Vinaigrette if you prefer.) Enjoy!

Ingredients:

4 cups Spring mix salad

1/2 cup candied or regular pecans (or walnuts)

1 whole sliced ripe pear

4 oz Queijo Fresco or Farmers cheese in cubes

Balsamic Dressing:

4 tbsp balsamic vinegar

2 tbsp Olive Oil

1/4 tsp salt

1/4 tsp black pepper

1 small (crushed) clove garlic

1/8 tsp yellow mustard

Preparation:

Prepare dressing by mixing all ingredients in a small cup and mix well. Taste and add more salt or pepper if desired. Set aside until you are ready to serve salad.

Wash and then dry salad by absorbing moisture with a paper towel and place in large salad bowl.

Add the pear, pecans and cheese. Add dressing and toss lightly.

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December 14, 2011

Portuguese Style Roast Potatoes & Sweet Potatoes

Portuguese Roast potatoes are a hit at every party! They’re a perfect side dish for your roast beef, roast chicken, pork and delicious with your Holiday Baked Ham.

Ingredients:

2 pounds any potatoes ( washed, peeled or slightly peeled)

If making sweet potatoes (peel and cut into quarters)

2 large carrots (peeled and quartered) optional

1 small onion (chopped)

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper

1 teaspoon Paprika

1/4 stick of melted margarine or butter

1/4 cup of olive oil

Instructions:

Place all ingredients into a large mixing bowl. Toss well to coat.

Place seasoned potatoes into a medium olive oil greased baking pan.

Cook at 400 degrees for about 1 hour or until fork tender. Toss potatoes every 15 minutes to achieve a crispy texture. Do not use a fork to turn over potatoes, use a spatula. Enjoy!

You can also cook the potatoes in small cubes, but cook for only 30-40 minutes.

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June 1, 2011

Portuguese Style Potato Vegetable Salad

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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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