Portugese Recipies?!
Portugese Recipies?
I want to know some Portugese recepies involving Fish or chicken Thanks alot everyone.
Answers:
Jasper White's South Coast Portuguese Fish Chowder
South Coast Portuguese Fish Chowder
Makes 14 cups; Serves 8 as a main course
Ingredients
2 tablespoons olive oil
2 dried bay leaves
3 cloves garlic, finely chopped (1 tablespoon)
2 medium onions (14 ounces), cut into 3/4-inch dice
1 green bell pepper (6 ounces), cut into 1/2-inch dice
1/4 teaspoon ground allspice
2 pounds Yukon Gold, Maine, PEI, or other all purpose
potatoes,
peeled and sliced 1/3-inch thick
4 cups Strong Fish Stock or Traditional Fish Stock, or
Chicken Stock, or water (as a last resort)
2 cups canned whole tomatoes in juice (from a 28-ounce
can), cut into 1/2-inch dice (measured with their
juice)
6 ounces spicy turkey sausage, casing removed and
sliced 1/4 inch thick Kosher or sea salt and freshly
ground black pepper
2 pounds skinless silver hake, cod, haddock, or bass
fillets, pinbones removed
10 sprigs fresh cilantro, leaves and tender stems
finely chopped (1/4 cup)
For garnish
2 tablespoons coarsely chopped fresh Italian parsley
Preparation
1. Heat a 4- to 6-quart heavy pot over medium heat
and add the olive oil and bay leaves. As soon as the
bay leaves turn brown, add the garlic and cook,
stirring constantly with a wooden spoon, for 30
seconds or until it is golden. Add the onions, bell
pepper, and allspice and saute', stirring
occasionally, for about 8 minutes, until the onions
and peppers are softened but not browned.
2. Add the potatoes and stock; if the stock
doesn't cover the potatoes, add just enough water to
cover them. Turn up the heat, bring to a boil, cover,
and cook the potatoes vigorously for about 10
minutes, until they are soft on the outside but still
firm in the center.
3. Reduce the heat to medium, add the tomatoes and
sausage, and simmer for 5 minutes. Season the mixture
assertively with salt and pepper (you want to almost
overseason the chowder at this point, to avoid having
to stir it much once the fish is added).
4. Add the whole fillets and cook for 5 minutes,
the remove from the heat, gently stir in the cilantro,
and allow the chowder to sit for 10 minutes. (The fish
will finish cooking during this time.) If you are not
serving the chowder within the hour, let it cool a
bit, then refrigerate; cover the chowder after it has
chilled completely. Otherwise, let it sit for up to an
hour at room temperature, allowing the flavors to
meld.
5. When ready to serve, rehear the chowder over
low heat; don't let it boil. Use a slotted spoon to
mound the chunks of hake, the turkey sausage,
tomatoes, peppers, and potatoes in the center of large
soup plates or shallow bowls, and ladel the savory
tomato broth over. Sprinkle with chopped parsley.
Strong Fish Stock
Makes about 2 quarts
Ingredients
tablespoons unsalted butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley and
stems
6 to 8 springs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches
long or less) fish heads from cod or haddock, split
lengthwise, gills removed rinsed clean of any blood
2 1/2 to 3 lbs. fish frames (bones) from sole,
flounder, bass, and/or halibut, cut into 2-inch pieces
and rinsed clean of any blood
1/4 cup dry white wine
About 2 quarts very hot or boiling water
Kosher or sea salt
Preparation
1. Melt the butter in a heavy 7-to 8-quart
stockpot over medium heat. Add the onions, celery,
carrots, bay leaves, parsley, thyme, and peppercorns
and cook, stirring frequently with a wooden spoon,
until the vegetables become very soft without
browning, about 8 minutes.
2. Place the fish head on the vegetables and stack
the fish frames evenly on top. Pour in the wine, cover
the pot tightly, and let the bones sweat or 10 to 15
minutes, or until they have turned completely
white.
3. Add enough very hot or boiling water to just
barely cover the bones. Give the mixture a gentle stir
and allow the brew to come to a simmer. Simmer for 10
minutes, uncovered, carefully skimming off any
white foam that comes to the surface, trying not to
take any herbs, spices or vegetables with it. (Using a
ladle and a circular motion, push the foam from the
center to the outside of the pot, where it is
easy to remove.)
4. Remove the pot from the stove, stir the stock
again, and allow it to steep for 10 minutes. Strain
through a fine-mesh strainer and season lightly with
salt. If you are not going to be using the stock
within the hour, chill it as quickly as possible.
Cover the stock "after" it is thoroughly chilled (it
will have a light jellied consistency) and keep
refrigerated for up to 3 days, or freeze for up
to 2 months.
Source(s):
http://indorecipe.com mailing list
Portuguese Cod Fish Casserole
2 pounds salted cod fish
5 large potatoes, peeled and sliced
3 large onions, sliced
3/4 cup olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon paprika
3 tablespoons tomato sauce
DIRECTIONS
1.Soak salted cod in cold water overnight or for a few hours.Drain water, repeat. Heat a large pot of water until boiling.
Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
2.Preheat oven to 375 degrees F (190 degrees C).
3.n an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
4.Bake in preheated oven for 45 minutes, or until potatoes are tender.
Portuguese Fisherman's Stew
2 red potatoes, cut into eighths
1 medium carrot, peeled and chopped
1/2 onion, chopped
2 ounces linguica, chorizo OR reduced-fat kielbasa, sliced
2 garlic cloves, minced
1/2 pound tomatoes, chopped
1 (8-ounce) bottle clam juice
1/2 cup dry white wine
1/2 teaspoon saffron threads, crushed
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
8 littleneck clams, scrubbed
8 mussels, scrubbed and debearded
1/4 pound medium shrimp, peeled and deveined
1/4 pound cod fillet
1/4 pound sea scallops
1 tablespoon chopped fresh cilantro
Spray an 8-quart saucepan with nonstick cooking spray and set over medium heat. Add potatoes, carrots, onion, linguica and garlic; saute until onion begins to soften, about 6 minutes. Stir in tomatoes, clam juice, wine, saffron, oregano and cayenne; bring to a boil. Cover, reduce heat and simmer 15 minutes. Add clams and simmer, covered, 3 minutes.
Stir in mussels, cover and simmer 3 minutes more. Discard any clams or mussels that don't open. Add shrimp, cod and scallops; cook until shrimp are pink and no longer opaque, about 5 minutes. Stir in cilantro and serve.
Portuguese Chicken Recipe
Ingredients:
4 or 6 Boneless, Skinless Chicken Breasts
2 Tbs. Olive Oil
1 small can Green Chilies, chopped
1 Medium Onion, chopped
6-8 Fresh Jalapeqo Peppers, chopped (all seeds removed)
1 15-oz. can Whole Tomatoes, drained
1 15-oz. can Diced Tomatoes, NOT drained
1 15-oz. can Tomato Sauce
1/2 lb. Cheddar Cheese, divided in half
1/2 lb. Monterey Jack Cheese, divided in half
Salt and Pepper to taste
4 cups Cooked Rice
8 to 12 Flour Tortillas, steamed
Directions:
Pre-heat oven to 325-F degrees. In a large skillet over medium heat, warm 1 tablespoon of olive oil. Sauti chicken breasts for about 5 minutes, until lightly browned. Place browned chicken breasts in an oven- proof baking dish or Dutch oven and bake for about 45 minutes, until cooked through. Meanwhile, warm remaining tablespoon of olive oil in the same skillet and sauti green chilies, onion, and jalapeqo peppers until tender. Add whole tomatoes, diced tomatoes with juice, and tomato sauce to the skillet and simmer for about 10 minutes. Add half of both the cheddar and Monterey jack cheeses and continue to simmer, being sure to stir occasionally. After the chicken is finished baking and is cool enough to handle comfortably, cut it into pieces or tear it into strips. Return the chicken to the baking dish or Dutch oven and pour the well-simmered sauce over the top. Thoroughly combine chicken strips and sauce. Cover with remaining cheeses and bake for about 10 minutes, until all is bubbly and the cheese is melted.
Meanwhile, prepare 4 cups of cooked rice as directed on the package and steam the tortillas. Serve the dish warm over a bed of cooked rice.
Being a former Chef in Canada and having worked with and in Portuguese run establishments, like Italian and Spanish, the cuisine has alot of the same ingredients, olive oil, garlic, sweet peppers, tomato products and fresh vegetables.
Dishes with chicken,(frango in Portuguese), it can be roasted, grilled or stewed. I am a big fan of Churrisiso, the rotissiere style chicken, fish can be done the same way, either baked, broiled or stewed, if you can get fresh hake, done with herbs boiled potatos and lots of garlic.
Do some searches on Yahoo and Google under the heading of Portuguese Cusine, I will get you started.
http://belgourmet.com/cooking/links/port...
On the left hand side of this link, click on portugal, and there are about 30 links for portuguese specialtys. And Home cooking. Also if you go to the food network and go to Essence of Emeril, alot of his food is Portuguese inspired because heis Portuguese.
flowerero s pintores
1 bowl of cow pee
2.one pound of cow meat
3.white butter
4.salt
5.patotoes
6.cinnamon
7.tomatoes
8.1 cp of goat milk
put the patatoes bowl in hot water, after they bowl. mashed them,after that add the cow pee,and then the goat milk,and finally cut the tomatoes in little rondelles,and add them.
bowl them in hot water again,and add the meat and then the cinnamon.
yummy, delicious.