BIFANAS / PORK SANDWICHES
2 pounds of pork loin, cut into this slices
5 garlic cloves, minced
salt, pepper and paprika to taste
1 cup of white wine
3 bay leaves, cut in half
Lemon juice from 1/2 – 1 lemon
hot crushed pepper paste
olive oil or lard
In a pyrex or large flat baking dish, layer the pork cutlets and season them with salt, pepper, paprika and red pepper paste. (NOTE: Hot sauce may be instead of the red pepper paste). Sprinkle with the minced garlic making sure to cover all of the cutlets. Pour lemon juice and wine over the pork and allow to marinate for a few hours or overnight in the refrigerator. When you are ready to fry the pork cutlets, remove from the refrigerator and bring to room temperature.
in a large frying pan, heat the olive oil (or lard if you so choose). Remove pork cutlets from marinade and add to hot frying pan. (You can dry the cutlets a little in a paper towel to remove some of the wetness before placing in the frying pan).
Fry the cutlets at high heat and flip the them as necessary so they cook on both sides. When the cutlets start to brown, remove from frying pan. While the last batch of cutlets are frying, add the remaining wine marinade to frying pan and cook until marinade evaporates and cutlets are slightly browned. At the end, return all of the cutlets back to the frying pan so that they are coated with the fat / oil remaining in the pan.
When ready to serve, place the pork cutlets in fresh papo secos (Portuguese Pops). May be served with a thin slice of hot red pepper or mustard may be added to the sandwich. Typically, hand-cut homemade french fries are served as a side with bifanas.
Note: traditionally lard is used to fry the cutlets, but olive oil may be used instead for those of us that are more health conscious.
TARTE DE AMENDOA / ALMOND TART
1 stick of butter, softened
1 cup of sugar
2 eggs, beaten
1 cup of flour
1/2 cup sugar
1 stick of butter
6 tbs of milk
1 cup of sliced or slivered almonds
Grease a tart tin with nonstick spray and sprinkle with flour. Cream the butter with the sugar. To this, add the eggs and flour and mix well. Spread the mixture into the tart tin and bake for about 20 minutes at 350 degrees or until the center looks spongy and is golden. Remove from the oven and set aside.
Mix the sugar, butter, milk and almond slices in a sauce pan. Heat the mixture up until it starts to boil and turns into an opaque tan color. Spread the topping over the cooked dough and return to the oven. Bake at 350 degrees for at least 10 minutes or until it turns a golden brown color and the topping is no longer bubbling. Allow to cool before serving.
CAMARAO A MOZAMBIQUE / SHRIMP MOZAMBIQUE
1 to 1 1/2 lbs of shrimp
1/4 cup light olive oil
1/2 cup of beer
1 tbsp chopped parsley
5/6 cloves minced garlic
1 1/2 packets of Sazon Goya con Azafran
A few dashes of hot sauce
salt and pepper to taste
Juice from 1 lemon
1 tablespoon of butter (optional)
Heat olive oil and butter in frying pan. Then add minced garlic.
Let garlic fry in pan for a couple of minutes then add the shrimp. Fry a few minutes and then add lemon juice.
After 5 minutes or so, add the Goya seasoning and beer. Let the shrimp simmer until it is cooked and until the sauce thickens. Remove shrimp and sauce from frying pan and toss chopped parsley on top.
Serve and an appetizer or serve with rice or spaghetti to make a meal out of it. Also, I usually omit the butter and it comes out just as good!
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 – 2 pounds of frozen fava beans
1 bay leaf
1 tsp of hot crush peppers
Salt and pepper to taste
In a medium saucepan, heat the olive oil and add the sausage. Cook until slightly browned. Add the onion, garlic and bay leaf until onion is translucent and soft. Add the tomato paste and mix well into other ingredients. Next add the beer. Bring to a quick boil and then add the water. Allow to simmer for about 30 minutes uncovered.
Add the frozen fava beans and again bring to a boil. Add salt and pepper to taste and hot crushed peppers. Cover saucepan and allow to simmer on low / medium heat until the fava beans are cooked, and the sauce is starts to thicken. If at any time, the sauce starts to dry out too much, simply add a little more water. For me the fava beans taste best is they are allowed to simmer on low for a long period of time – normally between one to two hours.
SUSPIROS / MERENGUE COOKIES
3 egg whites
1 cup of sugar
1/2 teaspoon of lemon juice (optional)
Beat the egg whites until soft peaks form. Then add the sugar, one tablespoon at a time and continue to beat until mixture forms stiff peaks. Add lemon juice.
Line a baking sheet with foil or wax paper and add non-stick spray or coat with butter. Drop merengue mixture by spoonfuls one by one onto baking sheet. Allow enough space between each as they will grow as they bake.
Bake at 350 degrees for approximately 20-30 minutes or until edges start to turn a light brown. Allow to cool completely on baking sheet before removing
FEIJAO GUISADO / BEAN STEW
3 15.5 ounce cans of Red Kidney Beans
1/2 cup of linguica sliced crosswise
4 tbsp olive oil
1 finely chopped onion
3 cloves of garlic, sliced crosswise
1 bay leaf
3 tsp of tomato paste
1 tsp of salt
3 cups of water
1. In a medium pot add the olive oil, bay leaf and linguica. Once the fat is rendered and the linguica slices start to look a little browned, add the onion and garlic.
2. When the onion becomes translucent, add the tomato paste and mix well with a wooden spoon and add the water.
3. Bring the water to the boil, add the salt and let the ingredients simmer until the sauce starts to thicken a bit, approx 30 minutes.
4. Add the beans and cook over low heat for 45 minutes. If the sauce dries out too much, you can add a little more water. Also, you can add hot sauce for additional flavor.