O atum fresco, chamado por vezes de “carne do mar” é um dos ingredientes gastronómicos mais maravilhosos e simultaneamente, um dos mais ingratos. A carne destes grandes habitantes dos oceanos, pode comer-se literalmente de qualquer forma, mas tem limites muito rígidos quanto a frescura, que deve ser irrepreensível, e também nos seus tempos de preparação, sendo muito fácil que se torne seca e fibrosa, conquistando por vezes antipatias e até aversões, devidas a erros culinários. As conservas de atum, seja confitado em azeite, seja simplesmente cozido, são das mais populares e consumidas, sendo a sua pesca desenfreada para alimentar as conserveiras, responsável por boa parte do seu declínio em todos os oceanos. Dos mares dos Açores, onde o atum esteve quase extinto há poucos anos devido a pescas selvagens, vem agora um dos melhores atuns do mundo, pescado através de uma antiga arte de pesca amiga do ambiente, o “salto e vara”. Além das magníficas conservas açorianas e graças às tecnogias de embalagem e transporte, podemos agora usufruir de atum fresco excelente e de confiança, sem o recurso à congelação que, no caso do atum fresco, afecta e muito a delicadeza estrutural única desta carne. Os lombos de atum dos Açores transportados de avião, refrigerados, embalados a vácuo e vendidos depois nos nossos mercados, são a maneira perfeita de podermos aceder a um produto fresquíssimo e francamente superior ao atum de carne muito vermelha* que se pesca na costa continental. Para esta 83ª Trilogia com a Ana e o Amândio, submetida ao tema “atum”, decidi fazer uns bifes do mar e para melhor valorizar esta carne tão delicada, associá-los à delicadeza e suavidade do molho holandês. Ingredientes: Bifes altos de atum Sal e pimenta Alhos e louro Banha de porco Molho holandês com rúcula selvagem Preparação: Peça para lhe cortarem bifes altos com cerca de 180-200g cada. Se não arranjar esta carne açoriana de tom claro* (a melhor) deixe os bifes por uma ou duas horas imersos em água fria para que percam o excesso de sangue que a carne de atum da costa continental apresenta por vezes. Tempere de um lado com pimenta e louro e do outro com sal grosso e alhos fatiados. Frite estes bifes num pouco de banha bem quente, dos dois lados mas rapidamente. Este momento é crucial para um bife de atum: deve ficar mal passado mas de forma nenhuma cru (um bife de atum não é sashimi); as lascas devem poder separar-se sem dificuldade mas a carne deve permanecer rosada e húmida. O molho holandês feito como lhe sugeri aqui, liga às mil maravilhas com o bife de atum, cuja fritura rápida não deixa sucos que façam um molho. Para preparar este, passe algumas folhas de rúcula (ou azedas) por água a ferver, apenas o suficiente para amolecerem e pique-as grosso antes de misturá-las no molho holandês na fase da incorporação da manteiga. Notas: * A vermelhidão da carne de atum, muitas vezes tomada por indício de frescura, denota sim a captura através de um método selvagem, o arrasto, em que o animal morre na rede sem ser sangrado, ficando todo o sangue no músculo e diminuindo muito a sua qualidade, não só em sabor como principalmente em textura.
Bullfight (tourada a corda) in the historical centre of Angra do Heroísmo, a UNESCO World Heritage Site. Terceira, Azores islands, Portugal
Over 10 days, 10 renowned international chefs from England, Spain, Portugal, France, Denmark, America and Canada serve up their interpretations of modern Azorean cuisine at 10 Fest Azores, in Ponta Delgada, Sao Miguel, Azores.
Taste the Azores in these 10 flavorful bites and find out how island living produces a surprisingly modern cuisine in this beautiful archipelago.
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This delicious recipe for a Azorean stewed beef casserole (carne estufada dos Açores) is absolutely amazing and flavorful.
A slightly sweet, spicy, and delicious sauteed ground Portuguese Chourico Sandwich recipe that uses beer, TABASCO Sauce, and tomato paste.
Are you a foodie? I've prepared for you a list of my favourite mouthwatering portuguese foods to try on your next visit to that amazing country.
Explore Portuguese_eyes' 52215 photos on Flickr!
Terceira Island ( Portuguese: Ilha Terceira) is an island in the Azores, in the middle of the North Atlantic Ocean, with an area of 396.75 km². The island's length is 29 km and the width is 18km; the perimeter is 90 km. Population is 54,996, down from a peak of 59,000. Population density is 140.73/km², its second most populated after São Miguel. It is part of the central group of islands in the Azores archipelago. Terceira has a rich landscape characterized by green pastures, forests with luxuriant vegetation, scenic lakes, panoramic ridges, coastal cliffs, volcanic craters, and grottoes and caverns stocked with stalactites and stalagmites. Today, Terceira Island is the second most visited island of the Azores and a must-visit for vacationers of this Atlantic archipelago. The history of Terceira dates back to 1450 when the island was first settled in the areas of Praia da Vitoria and Porto Judeu. In the 15th and 16th centuries, Terceira was an important port island for the ships sailing to the New World or India and back. During those periods, Terceira became a commercial center for the gold, silver, diamonds, furs, spices, and other various goods brought back to Europe. This led to several corsair attacks on Terceira by the English, French, and Spanish in the 16th and 17th centuries. Between 1580 and 1640, the Spanish controlled Terceira and used it as a port of call for the Spanish ships bringing back loot from Peru and Mexico. But they were expelled when Portugal regained its independence in 1640. In the early 19th century, the island became a focal point for the political conflicts between the liberals and the absolutists of Portugal after the liberals established a base and regency on Terceira. The liberals were soon forced to defend an absolutist attempt to land on the island in 1829. Since the political conflict subsided in 1832, Terceira’s role in the Azores as an economic, strategic, and political center has declined steadily with São Miguel taking a more front-and-center stage. Today, Terceira is a major destination of the Azores with a multitude of attractions. Its beaches, of course, are superb. The island is full of long stretched-out beaches like the Praia da Vitoria as well as smaller and cozier beaches with inlets and natural pools that are sheltered by volcanic rocks. Many of the smaller beaches like Porto Martins and Contendas are ideal if you are interested in just swimming while the larger ones like Praia da Vitoria are better suited for sailing, surfing, and yachting. Terceira is also full of natural sites, especially volcanic craters. The Caldeira de Guilherm Moniz is the largest in the archipelago. Other sites include caves and caverns of stalactites and stalagmites like Agua and Cabrito as well as sulphuric fumaroles like Furnas do Enxofre. There are also vista peaks like at Mata da Serreta and the Serra da Santa Barbara as well as natural lakes like Lagoa do Negro and Lagoa do Ginjal. Not to be forgotten, festivals also play an important role in Terceira's social culture; most of them take place between May and November. Ever popular are the music festivals like the “Angrajazz” in October and the “Ramo Grande Festival” in early November; both demonstrate the island’s love for music, especially Jazz. The “Festas of Praia da Vitoria” is another favorite, a gastronomical fair of cuisines concocted by the island’s many restaurants. This event takes place in the second week of August. The food at this festival are mostly traditional cuisine, featuring meat specialties like the Holy Ghost, alcatra, morcela (sausage), sarapatel (haggis), cozido, and caldeirada (fish stew). The cuisine in Terceira is known for its signature sweetness, whether with its meats, bread and biscuits, or potatoes.
FAVAS GUISADAS / FAVA BEAN STEW 1/2 pound linguica or chourico sausage 1/4 cup of olive oil 1 large onion, chopped 2 garlic cloves, minced 1/2 cup of beer 3 tbs of tomato paste 2 cups of water 1.5 …
SÃO MIGUEL, Portugal — In the back corner of the Mercado de Graça, an indoor public market in the heart of this island’s old-world capital city of Ponta Delgada, the daily catch is splayed out in an endless line, a rainbow-colored assortment ranging from the bluish chicharros miúdos to the spiny, bright red cantaro. While the variety is impressive, you would expect that fish would be plentiful on São Miguel, the largest of the nine lush volcanic islands in the middle of the Atlantic that make up the Azores. But if you look around this bustling mercado, you’ll find clues indicating how surprising — and remarkably complex — the cuisine and agricultural output of the Azores can be.
Learn how to make this delicious Portuguese caçoila recipe.
This Pico Island Roast Beef (carne assada) takes me back to my childhood! Wonderful smells and delicious flavours will make you think you're in the Azores!
Melo Travel - www.azores.com
Tailor-made Holidays To Greece, Cyprus, Azores & More. Call one of our experts to discuss your next holiday with Sunvil on 020 8568 4499
Pico vineyards, Azores The labor intense Pico vineyards, dating back to the 15th century, are listed as a Unesco World Heritage Site since 2004 http://whc.unesco.org/en/list/1117/ Pico, Azores...
Get a detailed 7-day Azores itinerary packed with tips on the best things to do on São Miguel Island on a one week vacation.
A food guide for São Miguel island in Azores. What to eat and the best restaurants to try from cheap eats to fine dining.
My Vavó's Papas are the perfect sweet start to any day. A smooth velvety breakfast treat (or anytime treat). Please feel free to share and save the recipe.
Bullfight (tourada a corda) in the historical centre of Angra do Heroísmo, a UNESCO World Heritage Site. Terceira, Azores islands, Portugal
Receitas Regionais dos Açores publicadas anteriormente: Alcatra Regional da Ilha Terceira Bolos Lêvedos de S. Miguel Chicharros fritos ...
by Randy Keck, Part 1 of 2 on the Azores Many travelers are not aware that it is possible to fly nonstop from the US to the Azores. My wife, Gail, and I did just that on a 7-day November ’08 getaway, taking a 5-hour flight from our Boston gateway to the lush Portuguese islands nestled in the eastern Atlantic...
When visiting the Azores, nine volcanic islands off the coast of Portugal, don't miss the rich local artisan culture, full of interactive experiences.
Linguiça is a traditional delicious sausage from the Azores Islands. Our recipe (mom's) is typical of the south side of the island of Pico in the Azores.
