A warm welcome to all my friends! Let me take you on a flavor-filled journey through the rich culinary traditions of my beloved Portugal.
This 20-minute Portuguese Shrimp Mozambique recipe is full of bold flavors and spice! Featuring garlicky shrimp cooked in white wine and a spicy tomato, paprika, and chili pepper sauce, this famous Portuguese recipe is so easy to love.
Crispy, fluffy, irresistible salt cod fritters. Enjoy with a spicy perinaise sauce for dipping!
Portuguese cuisine is more diverse than you think! Remember to check out all the delicious Portuguese street food I listed below if you have a chance to
Take your tastebuds on a trip to the oldest country in Europe with these Portuguese soups! Known for their food, you'll want to make these all year long.
“Alcatra” is a traditional dish from Terceira, the island I live on. It is a pot roast that is cooked in large unglazed red clay pots. The p...
A Portuguese Staple- Shrimp Mozambique is a delicious and flavorful way to enjoy shrimp.
This Portuguese Chicken Soup is called Canja. It has a flavorful broth from boiling the chicken, and pasta stars which make it a fall comfort food staple.
A traditional Portuguese Beef Stew that melts in your mouth and is bursting with flavor. Grab a bowl of this and a fresh piece of Portuguese bread and I am in heaven! Please feel free to share!
[js] With all the wintry weather for the past two months, unusual for Vancouver -- a "hint" of snow witnessed just this morning! -- we th...
If I had to eat one thing everyday for the rest of my life, beef would be it! I love it!! This recipe is a classic of Portugal, with many claiming origins in Lisbon, it is the epitome of Portuguese "tasca" culture. It is also widely consumed in many of Portugal's former colonies, such as Mozambique and Angola. I suspect the name comes from the pounding of the meat and them "nailing" the garlic to it with the mallet. In tascas they were not using prime cuts of beef, so the mallet was the best way
When I first looked at this recipe, I was very skeptical as it seemed to be violating two major things normally associated with making a beef stew. First, the recipe did not call for searing the beef. In fact, there is no pre-cooking required at all. This is basically a "dump it all in the pot and walk away" recipe. While I was concerned about not searing, that was totally unfounded. The flavors were so warm and bright...I was astounded. And that was surprising because the second rule it violated for making stew was to eschew use of beef or chicken stock. Yep. You read that right. The only liquid in the recipe was white wine. In my case, chardonnay. The key to this stew was the blend of spices. Smashed garlic. Allspice berries. Bay leaves. Peppercorns. While the recipe called for tying them up in cheesecloth, I prefer to use a Spiceball (pictured above). You just throw all of the spices in there and sink it into your pot. Afterwards, you can just rinse it and toss it in the dishwasher. While this delicious Cook's Illustrated recipe is pure Paleo, we could not eat stew without some bread to dip in our bowls. A warm loaf of artisan bread (rosemary and olive oil) fit that bill. I really encourage you to try this ever-so-simple stew. It is so different from anything else. One always thinks of stews as so hearty and heavy. This one is at the other end of the spectrum...still hearty...but light and vibrant on the tongue. Ingredients 3 pounds boneless long-cut beef shanks Salt and pepper 5 garlic cloves, peeled and smashed 5 allspice berries 4 bay leaves 1 ½ teaspons peppercorns 2 large onions, halved and sliced 2 ¼ cups dry white wine ¼ teaspoon ground cinnamon 8 ounces Spanish-style chorizo sausage, cut into ¼-inch-thick rounds Directions Adjust oven rack to middle position and heat oven to 325º. Trim away any fat or large pieces of connective tissue from exterior of shanks (silverskin can be left on meat). Cut each shank crosswise into 2 1/2-inch pieces. Sprinkle meat with 1 teaspoon salt. Cut 8-inch square of triple-thickness cheesecloth. Place garlic, allspice berries, bay leaves, and peppercorns in center of cheesecloth and tie into bundle with kitchen twine. Arrange onions and spice bundle in Dutch oven in even layer. Add wine and cinnamon. Arrange shank pieces in single layer on top of onions. Cover the pot tightly with aluminum foil and pot lid and cook until beef is tender, about 3 1/2 hours. Remove pot from oven and add chorizo. Using tongs, flip each piece of beef over, making sure that chorizo is submerged. Cover and let stand until chorizo is warmed through, about 20 minutes. Discard spice bundle. Season with salt and pepper to taste. Serve. Wine pairing: If you are a fan of Malbec and Brunello di Montalcino, I would suggest that you pair this stew with a nice bottle of Portuguese Douro. If you don't have access to Portuguese wines, try a domestic Petite Sirah.
The best potato- sausage dish!
A popular, traditional Portuguese chicken recipe that is made with a variety of spices and simmered in a delicious sauce. Serve it with rice, french fries, or over mashed potatoes.
An enchanting recipe steeped in tradition in my family is Favas. It is a little bean (actually big bean) that is lovingly braised for hours and hours in an Azorean customary marinade. This marinade is the base for thousands of Azorean dishes. Vinho de Alhos is a delightful and smart combination of spice, acid, and olive oil that can compliment anything from a heavy Pot Roast to the lightest of Cod Fish. It's a cook's "liquid gold". Vinho de Alhos consists of a few tablespoons of a good olive oil (portuguese or spanish). One with a very fragrant tone. To that you add minced or chopped onion and garlic (depending on the texture of the dish), a tsp or so of Saffroa (portuguese equivalent of saffron. Extracted from Safflowers, instead of crocus) a tablespoon or so of apple cider vinegar. The combination of the sweet from the apple and the acid of the vinegar permeates the protein and breaks it down to tender, but doesn't macerate to where it's bitter. The Pièce de résistance ingredient is a wet red hot pepper marmalade or paste called "pimenta moída". This is Vinho de Alhos. The combination of flavors when sauteeing in a pan will automatically send you to an Azorean seaside. Once you have mastered Vinho de Alhos. You can master almost any Portuguese (Azorean) dish. Let's make Braised Favas! Braised Favas Ingredients: 1 lb Dried or Fresh Fava Beans 3 tblsp Olive Oil 1/4 lb Chourico diced (optional) 1 Onion (yellow, halved and sliced) 3 Garlic cloves (chopped) 1 tsp Pimenta Muida (may sub 1 tsp dry red pepper flakes) 1 tsp Saffroa (may sub Paprika or 1/2 amt of Saffron) 1 Tblsp Tomato Paste Salt & Pepper to taste 2 cups Chicken Stock 2 cups Red Wine Instructions: If using Dry Favas: Soak favas in water overnight before braising. If using Fresh Favas: Peel and remove outer shell revealing whole beans. On day of preparation: Heat 3 Tblsp Olive Oil in Large Dutch Oven. Add chourico. Saute chourico, until golden brown and renderings release their flavor. Remove chourico, set aside. Add onion. Saute until translucent. Add garlic, pimenta muida, vinegar and saffroa. Stir until combined. Add back chourico. Add favas. Saute until favas well seasoned. Add Wine. Scrape bottom of pan to deglaze. Add tomato paste. Stir until combined. Add Chicken Stock. Cover and Braise for 3 hours, or until beans are tender. As liquid evaporates, add 2 cups of water to maintain liquid level. The finished product is a fantastic side dish or buffet nosh. You can even add it to a catering menu as a very Rustic Appetizer. It is served with a crusty bread as seen above. Absolutely delicious! Comfort Food Heaven!
Soft in the inside but crisp outside. These rolls will definitely have your family coming back for more.
These Portuguese custard tarts are wonderfully delicious! The famous pastéis de nata come from a small monastery outside of Lisbon, but this recipe gets you as close to the authentic original as possible.
The best lunch in Lisbon ranges from affordable Michelin-starred dining to quick street food bites and everything in between. Here are our top picks.
Sofia browning the sausages & onions If you grew up where I did in the Central Valley of California, chances are you have had some versi...
Discover the best foods in Portugal in this comprehensive guide. We delve into the country's rich culinary landscape, from Bacalhau to Pastel de Nata and Piri-Piri Chicken, providing a delicious journey through each region's local cuisine. Learn about the fascinating history, unique preparation, and where to find these traditional dishes in Portugal. Also, explore Portuguese dining culture and get practical tips for your own food adventure. Whether you're a seasoned foodie or a curious traveler, this article is your passport to the flavors of Portugal.
These Portuguese side dishes are warm, filling, and so tasty! From tomato rice to salads to fried potatoes, these sides are the perfect addition to dinner.
Bolas de Berlim are Portuguese donuts that are sliced in half, then filled with sweet and creamy egg-based custard. Fluffy on the exterior and thick and creamy on the interior, these donuts are typically rolled in granulated sugar before being filled with the custard
This recipe is for the Azorean Biscoitos ring-shaped biscuits that are the perfect balance of crunchy and sweet with a hint of lemon.
Learn how to make traditional Portuguese recipes with this great collection. Whether you're looking for a home cooked meal or something special for a holiday, these recipes have something delicious for everyone.
Christmas is about family and the food that unites us around the table. It is about planning and excitement for all the Christmas desserts that will delight our loved ones. Portugal has plenty of desserts,
