Vinho Verde Sangria is so delicious and refreshing! This is a perfect summer drink. “Cheers – Saude”!
Order these beautiful custom glass cutting boards on Lisbon Blue Shop.
Ingredients:
1 bottle Vinho Verde
1 liter bottle lemon seltzer
2 to 3 oz lemon vodka
1 orange sliced
1 lime sliced
1 lemon sliced
1 cup frozen white grapes
mint leaves
Ice as desired
Preparation:
Mix all ingredients in jar and add ice. Stir well before serving.
Nothing gets me more mad than to see a recipe with 30 ingredients that I have to go hunting for at the grocery store. It turns me off and I won’t even attempt to cook it! As you know by now, I make Portuguese recipes that are easy to prepare for the every day home cook. I try to make each recipe enjoyable and made with basic every day recipes that we have in our kitchen.
This chicken dish is so easy and simple to make in only 20 to 30 minutes. Once you try it, you’ll add it to your favorite recipe collection. It pairs wonderful with my Portuguese rice recipe. Serve it with Portuguese red wine of course! Enjoy.
Ingredients:
4 boneless chicken breasts
8 oz crimini mushrooms (sliced)
1/4 cup flour
1/2 cup Vinho do Porto (Port wine)
3 tablespoons butter
3 tablespoons olive oil
1/2 cup chicken broth
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon black pepper
flour for dredging (about 1/2 cup)
2 tablespoon parsley (finely chopped)
Preparation:
Slice chicken breasts in half. Place each half between plastic wrap and pound with a meat mallet to 1/4 inch thickness. Note: If you have thicker chicken breasts slice them into thirds.
Season chicken and dredge in flour. Set aside for a few minutes.
Saute mushrooms in skillet with 1 tablespoon of butter until tender but not over cooked and set aside.
Place 1 tablespoon butter and 1 tablespoon oil in medium skillet and heat to medium high. When oil is hot add 4 breasts and cook for about 3 to 4 minutes on each side until golden brown. Remove from pan. Add the remaining butter and oil and cook remaining 4 breasts. Remove from pan and set aside. You may need to add more oil or butter as needed.
De glaze same cooking skillet with Port wine and chicken broth and cook for few minutes until wine reduces by a third. Add the cooked chicken and mushrooms into wine sauce. Cook for a few minutes on low heat until the flavors incorporate and the sauce thickens. Leave in pan on warm until ready to serve. Top with parsley before serving. Serve with Portuguese red wine of course.
Serve with Portuguese rice link here.
Recipe found in my SECOND TASTE PORTUGAL MORE EASY RECIPES COOKBOOK. ORDER ON AMAZON BELOW
Vinho do Porto (Port wine) is a Portuguese fortified wine exclusively made in the Douro Valley in northern Portugal. Many other countries make port wine but in the EU only wines made in Portugal can be labeled Port or Porto. In the USA wine using the “port” term, are recognized as generic. but the wines name “Porto”, and “Vinho do Porto” are deemed to be exclusively Portuguese.
Ingredients:
3-4 ripe pears
1 cup Vinho do Porto (Port wine)
2 cups water
1 cup sugar
2 strips orange peel
2 strips lemon peel
1 stick cinnamon
vanilla ice cream for serving
mint leaves for garnish
Preparation:
Place the sugar, port, 2 cups water, lemon and orange peel, and cinnamon in a pan. Cook on medium high for about 5 minutes. Set aside.
Carefully peel the pears and slice of a 1/4 inch piece on the bottom to make them stand. Place the pears upright in the syrup and bring syrup to boil. Lower heat to medium, cover, and cook for about 50 minutes or until a knife cuts easily through the pears. Remove pears and let cool.
Place pears upright on plate topped with the syrup or make the thick Port glaze below. Add ice cream and garnish with mint leaves.
Port Wine Syrup Glaze:
Simmer remaining syrup from cooking pears on low heat for another 20 – 30 minutes or until the syrup thickens. Store in jar in the refrigerator up to 30 days. Serve over fruit, ice cream, french toast, pancakes, etc.
The Morais family has been making wine for over a hundred years. In Portugal, the heritage of wine making has been passed down from generation to generation. Joining this age old family tradition with Virginia’s rich history of winemaking, the Morais family has built a legacy which has become an area landmark. The Winery opened its doors to the public in 2011. Since then they have expanded vineyards, wine production and venue space to accommodate the increase of visitors every year. The winery features many varieties of award winning wines which you can sample in the beautiful tasting room, they offer tours and host many weddings and special celebrations throughout the year!
Watch this video of the beautiful and spectacular property!
This summer, they will be hosting a Portuguese food and wine pairing on; Sun, June 25, 2017 – 1:00 PM – 3:00 PM
I’m so honored that they are featuring my Taste Portugal 101 easy Portuguese recipes cookbook at the event!
What goes great with Portuguese wine? Portuguese FOOD!
“We are excited to host a Portuguese food and wine pairing at the winery. Portuguese dishes will be provided by the delicious tastes of Columbus Grill and will be paired with Morais Portuguse wine. 5 different tastings from exquisite Bacalhao (cod fish) to a sweet delicous Portuguese pastry. You will learn a little more of the Morais background culture and get a little taste of Portugal! Meet the master of our wines, Vitor, the wine maker and also get to learn more about Portuguese dishes from Columbus Grill.”
Food, wine and culture? Doesn’t get any better than that!
Purchase Tickets Here. PRIZES!! Purchase tickets to our Portuguese food & wine pairing and be entered to win Maria Dias & Lisa Dias “Taste Portugal | 101 Easy Portuguese Recipes” cook book! Lots of delicious authentic Portuguese recipes to learn and master at home! All the dishes in the tasting are in the book. So if you love it here, you can make it at home too! “https://moraisvineyards.com/
Visit their homepage or follow and like them on Facebook!
Morais Vineyards & Winery
11409 Marsh Road
Bealeton, VA 22712
(540) 326-6336
Thanks to Examiner.com for this great article! This is just in time for the Holidays! Enjoy everyone!
Food-and-drink pairings with Portuguese wines | Examiner.com.
Portuguese wines come in a wide range–from highly structured “big” reds to lighter-bodied varieties, and from crisp, slightly effervescent whites to dense, just-sweet-enough whites and both tawny and ruby Ports. Below is a brief primer on which types to pair with various foods.
Fine, expensive reds may be very tannic when young, and all reds taste softer and less tannic as they age. Among Portugal’s most tannic winds are the classic reds of Bairrada and Douro, and they will pair well with game, meaty stews and other richly sauced meets. By the way, FYI here’s a really good explanation of the difference between tannins and acidity in wines.
If you prefer to drink red wine even with white meats, a softer or lighter-bodied wine can be paired with them and with most simple red meat dishes. In this instance a robust and or tannic red wine may overpower the flavors of these understated dishes. Try a smooth red Alentejo, light, easy-going Ribatejo red, an elegant Palmela, Algarve or Alenquer, a light red from Obidos, or a mature red from almost any of the regions. The fresh acidity of a red Dao can cut through the richness of some meat dishes.
Robust, gutsy reds from the Douro, Dao, Bairrada and Alentejo can overpower delicate food flavors. Powerful food flavors can completely mask the taste of gentle white wines; and oak-aged wines, red or white, can also dominate a soft subtle dish.
Cheeses come in many guises; their flavors vary greatly. Many individual cheeses clash with individual wines. But some wine and cheese matches are divine. And the best cheese wines are just as likely to be dry or sweet, white or red, Port or Madeira. Try some of these combinations:
White Vinho Verde – with Thai roast duck curry, smoked mackerel, salads, hummus
Red Vinho Verde – with grilled sardines
Bairrada/Baga – with fresh tuna, roast partridge, chili con Carney, soft goat cheese
Aragonez – with feijoada (bean stew) or cassoulet, Gorgonzola, thyme-flavored dishes, lamb, liver
Red Dao – with pork, roast suckling pig, kidneys, presunto (cured ham)
Un-oaked or subtly oaked Touriga Nacional – with beef
Setubal – (a fortified muscatel) with tiramisu, Christmas pudding/fruitcake, lemon tart
Douro red – with fresh goat’s cheese, aged Gouda, Stilton
Bual Madeira – with Roquefort, Stilton, Gjetost (a firm, brown Norwegian goat’s milk cheese)
10-year-old tawny Port – with Queijo da Serra (a soft, runny Portuguese cheese-in-a-rind from Serra), Stilton, walnuts
Ruby or vintage Port – with Queijo da Serra
These coolers will quench your thirst, and keep you cool and happy all summer long!
Saude! Cheers!
To showcase the incredible versatility of Portuguese wines with food, Wines of Portugal is launching an exciting new culinary-focused program in the United States this April. The program, known as “10 Chefs / 10 Wineries,” will match ten Portuguese wineries with ten of America’s top chefs, culminating in an online cooking series and limited edition printed recipe guide that will be available to trade, press and consumers by the end of the year.
Recipe and photos credit: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/
Chef Mathew Delisle – L’Espalier Boston, Ma.Roasted Saddle of Rabbit with
Chartreuse flavors and Spring:
Apple Street Farm Herbs and Sprouts
Rabbit Saddle
2ea rabbit saddle
2 tbls olive oil
2 tbls butter
salt
black pepper
3 sprigs thyme
2 garlic cloves
2 tbls Chartreuse liquor
First, clean any excess fat and extraneous meat from around the saddle. Preheat a heavy bottom saute pan over medium heat and turn the oven on to 350 degrees. Generously season the saddle with salt and pepper. Add olive oil into the pan and saute the saddle on each side until golden in color. To finish cooking, place in the oven for 5-7 minutes. Remove pan from the oven and return to stove top. Deglaze pan with Chartreuse, add butter, thyme, and garlic; baste for 2-3 mins. Take off heat and allow rabbit to repose and reserve any juices and some of the pan butter to dress the final dish.
Spring Vegetables
1 cup English peas (shelled)
1 cup fava beans (shelled)
1 cup asparagus tips
12 ea ramps
Clean and wash all vegetables. Bring a large pot of salted water to boil and prepare an ice bath. Blanch each vegetable separately (except the ramps) to desired doneness and then place in ice bath (to stop the cooking process). Peel the peas and favas.
Oyster Emulsion
4ea fresh – preferably New England Oysters
1 cup fresh herbs – chive, tarragon, chervil, parsley, dill
1 cup fresh spinach
1 cup grape seed oil
1 lemon (for the zest)
salt
black pepper
Shuck oysters and retain all liquor (oyster juices). Blanch herbs and spinach for 3 seconds in a pot of salted boiling water and then remove to ice bath. Drain well. In a blender, puree oysters and herbs together until very smooth. Then, on low speed, slowly add in oil to form an emulsion. Season to taste and zest in the lemon.
Pickled Vegetables
1 ea sweet onion (i.e., Vidalia or Maui)
2 ea small carrots
Slice onions and carrots into thin strips (either by hand or with a mandolin).
Pickling liquid
2 cups vinegar – white wine or white balsamic work best
1 ea star anise
5 ea green cardamon
1/2 ea cinnamon stick
1 tsp anise seed
1 ea mace
2 ea clove
2 tbls kosher salt
2 tbls sugar
Gently toast all spices over low heat until they release their aroma. Bring vinegar, sugar, and salt to a low simmer, just enough to dissolve the sugar and salt. Add toasted spice and remove from heat. Helpful tip: It is helpful to wrap the toasted spices in cheese cloth before adding to the pickling liquid (making it easier to remove later). Let the pickling liquid cool to room temp and pour over the carrots and onions, with the spices so that they continue to release flavor. Cover and place in the refrigerator and allow to sit at least over night (up to 2 weeks) so the vegetables can absorb the vinegar and spices.
Greens
1 cup wild miner’s lettuce
1/2 cup wild wood sorrel
1 cup petite nasturtium leaves
1 cup chickweed
1 cup sunflower sprouts
1/4 cup nice green olives, pitted
various herbs – chive, chervil, tarragon, and mint
1 cup Pistachio oil
1 ea lemon
finishing salt – Maldon or Fleur de Sel
edible flowers such as mustard, borage, violets, or nasturtium pedals
To Finish
Warm rabbit saddle in oven gently. Zest and then juice the lemon in a bowl, add pistachio oil and season to create a broken style vinaigrette. Heat one tablespoon butter over medium heat until it becomes lightly brown and nutty in aroma. Add ramps and various other Spring vegetables and lightly saute until just warmed. Remove rabbit from the saddle and reserve one loin per guest. Arrange oyster puree on the bottom of a large plate. Disperse the Spring vegetables equally on to each plate, haphazardly strewn about. Slice rabbit loin and place onto each plate. Garnish with generous amounts of olives, greens, herbs, and flowers – creating a Spring garden effect. Finally, drizzle dishes with the reserved warmed pan butter, rabbit juices, and the pistachio-lemon oil. Season with finishing salt and a touch of fresh ground black pepper if you like.
L’Espalier
774 Boylston St, Boston, MA 02199
(617)262-3023
http://www.lespalier.com/
https://www.facebook.com/lespalierboston
https://twitter.com/LESPALIER
To showcase the incredible versatility of Portuguese wines with food, Wines of Portugal is launching an exciting new culinary-focused program in the United States this April. The program, known as “10 Chefs / 10 Wineries,” will match ten Portuguese wineries with ten of America’s top chefs, culminating iphn an online cooking series and limited edition printed recipe guide that will be available to trade, press and consumers by the end of the year. (Photo and credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/)
Chef Manuel Azevedo’s dream to champion Portuguese cuisine throughout the United States and beyond was born at an early age when he would assist his mother, the restaurant’s namesake, prepare recipes from their former home in the Azores Islands. It has been more than a decade since LaSalette welcomed its first diners, and the LaSalette family continues to invite you to join them in their second decade of proudly sharing Chef Azevedo’s interpretation of modern Portuguese cuisine. credits (http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/la-salette/)
Recipe: Baked Stone Bass, Grilled Yellow Corn, Sautéed Collard Greens, and Raw Sauce
The corn:
1 ½ cups (218 grams) yellow corn
3 tablespoons (39 grams) butter
1 clove garlic, thinly sliced
Fine sea salt
Freshly ground black pepper
The collard greens:
6 cups (180 grams) collard greens or about 12 leaves, sliced 1/8 -inch thick
2 cloves garlic, thinly sliced
3 tablespoons (42 grams) extra virgin olive oil
Fine sea salt
Freshly ground black pepper
The arctic char:
4 (5-ounce/145-gram) stone bass fillets, skin off
Fine sea salt
Freshly ground white pepper
The raw sauce:
2 medium shallots, 1/8 -inch dice
2 cloves garlic, 1/8 -inch dice
¼ cup (59 grams) white wine vinegar
½ cup (112 grams) extra virgin olive oil
1 tablespoon (15 grams) puréed tomato
¼ cup (10 grams) minced flat leaf parsley
2 teaspoons (9 grams) fine sea salt (or to taste)
Piri piri sauce or other hot sauce
This dish is very popular at the restaurant – diners really enjoy the exciting flavor combination of the fish with the bitter collards, the sweet corn, and the acidic raw sauce. You can substitute stone bass with arctic char, salmon, or halibut; whatever’s the freshest fish available. You should note the size of the collard cuts is important. One eighth of an inch wide delivers perfect results; any thinner and they’ll cook too quickly and become mushy; any thicker and their bitterness can get overwhelming. Slicing the collards 1/8 -inch wide is the ideal size for sautéing and brings out just the right amount of bitterness and flavor.
Molho cru is traditionally served on fried fish such as sardines or Spanish mackerel. In the summer months when heirloom tomatoes are at their peak of freshness, combine equal parts molho cru and tomatoes and serve it over just about any seafood from grilled sardines to steamed mussels to baked grouper. Ideally you should use this sauce immediately after it’s prepared so its freshness shines through. Leftover sauce makes a terrific marinade.
For the corn:
Grill the corn and then cut the kernels off the cob. Place the cut kernels in a pan and briefly sauté them with the garlic butter and enhance their flavor with salt and pepper to taste.
For the collard greens:
Pour olive oil into a sauté pan and heat on medium heat. Lay the cut collard greens and garlic in the pan and sauté them for about 8 – 10 minutes, until they turn a deep green color. Taste intermittently and enhance their flavor with salt and pepper to taste. Try not to let the collard greens sit for more than 15 minutes before serving.
For the stone bass:
Preheat oven to 450 degrees Fahrenheit (232° C). Sprinkle fillets with salt and pepper. Add vegetable oil to a large ovenproof sauté pan and sauté one side of the fillets on the stove on high heat. Turn the fish over and place the pan into the oven. Bake until cooked through, about 2 – 3 minutes – it will depend on the thickness of the fillets.
For the raw sauce:
Combine the shallots, garlic, vinegar, olive oil, and tomato puree. Enhance the flavor with piri piri sauce and salt. The hotness of the sauce and flavor of the salt should be identifiable. Stir in the parsley just before serving.
To serve:
Warm up the corn and collard greens. Make a nest of collard greens in the center of each plate and spoon the corn into the nests. Lay the stone bass on top of the nests. Spoon some raw sauce onto the fillets. (recipe and photos credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/la-salette/)
Read my article of LaSalette here. Visit LaSalette’s website and order the LaSalette Cook Book – Cozinha Nova Portuguesa by Chef Manuel Azevedo and many other products. You may also the cook book on amazon at the links on this page under cook books.
Credit: http://www.lasalette-restaurant.com/
It contains 360 pages, over 270 recipes, and the beautiful photographs by Portuguese photographer Henrigue Bagulho will leave you craving the flavor of Portugal, and inspire you to try the recipes. What a perfect gift for the special Portuguese foodie in your life!
LaSalette Cook Book – Cozinha Nova Portuguesa Chef Manuel Azevedo: Order below
LaSalette
452 1st St E, Sonoma, CA 95476
707.938.1927
http://www.lasalette-restaurant.com/
https://www.facebook.com/pages/LaSalette-Restaurant/170211964296
Sangria is a perfect drink to quench your thirst on a hot day. It’s beautiful fruity color makes it a great crowd pleaser for your next picnic or a party.
The use of the word sangria in labels is now restricted under European law. Only sangria made in Spain and Portugal will be allowed to be sold under that name after the European Parliament green-lighted new wine labeling in January 2014. http://en.wikipedia.org/wiki/Sangria
I served my Sangria with a Portuguese Antipasti Platter of cold meats, cheese, olives, roasted red peppers and breads but you can make up your party platter with your favorites.
My recipe is easy because you don’t have to spend time making a simple syrup to sweeten it, you simply add orange Sumol which has a sweet orange flavor.
Cheers! Saude!
Ingredients:
1 liter bottle of Portuguese Red Wine
1 liter of Sumol or any Orange soda
1/2 cup of 1920 Brandy
2 oranges (sliced)
1 lemon (sliced) optional
2 cups of ice cubes
Grapes
Strawberries
Instructions:
Place the ice in a large pitcher and add the wine. Add the remaining ingredients, stir well and place in the refrigerator for a few hours for the flavor to intensify and to chill.
Decorate serving glasses with a slice of orange and a strawberry. Add ice and serve cold.
Look at the beautiful color!
You’ll love this fruit salad for summer picnics, Holidays and for family celebrations. It’s so simple and easy to make, because you don’t have to peel and slice the fruit.
The secret to this recipe, is that you use a packages of frozen strawberries in syrup.
*You may substitute the recipe with low calorie canned fruit, or use any of your favorite fresh fruits.
However, to obtain the rich sweet flavor of strawberries and Port you must use the frozen strawberries in syrup.
*If you want to make this for children, leave out the Port wine, it’s just as delicious!
Ingredients: Serves 12-24
Note: These ingredients are all optional so substitute with your favorite fresh or canned fruits.
1/2 cup Vinho do Porto – (Port wine)
2 cups fresh strawberries cut into slices
1 (16 oz) container frozen strawberries in syrup
1 can chunk pineapple with juice
1 can sliced peaches
1 can fruit cocktail
1 can sliced pears
1 cup grapes
1 – 2 cups chopped cantaloupe (optional)
sliced bananas (optional)
*Note if you want a low calorie option use fruit in its own juice and not sweetened
Instructions: Prep time – 10 minutes
Place all ingredients into a large bowl. Stir gently to incorporate the wine into the fruit.
Place it in your refrigerator or in a cool place for at least 2 hours before serving but it’s better if left overnight in your refrigerator to allow the port wine to infuse the fruit.
When ready to serve, transfer the fruit into a large glass punch bowl. Serve with a ladle into individual glass cups or bowls.
Store in refrigerator for up to 3 days if you have any left over that is! Enjoy!
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For nearly a century Gaspar’s Sausage Co., Inc. Has been recognized as the largest manufacturer of Portuguese smoked sausage in the United States. Order today! www.gasparssausage.com or call us at 1-800-542-2038
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