Migas

MIGAS

4 / 6 kale leaves
3 15.5 oz. cans of black eyed peas
1/2 of Portuguese Cornbread crumbled
4 garlic cloves
olive oil
salt
pepper

Boil the kale until tender. Drain when cooked. Also, give the black eyed peas a quick boil and drain.

Meanwhile, crumble the cornbread into small pieces and fry in olive oil. You can choose to include or exclude the crust. It is a personal preference. Once the cornbread turns golden and looks a little toasty, remove from the frying pan.

Add more olive oil to the same frying pan and then add the garlic. Fry the garlic until tender. Next, add the drained black eyes peas and kale leaves to the pan. Add salt and pepper to taste (you may also add some garlic powder for additional flavor). Next add the cornbread back into the frying pan and mix well so that the kale, cornbread and black eyes peas are well mixed.
Note: You may substitute the kale with broccoli rabe. Also, the original migas recipe does not include onions, but I do like to add them to my migas. If you choose to include onions, they should be chopped and fried in olive oil until translucent after you remove the cornbread from the frying pan and when you add the garlic.

Stewed Peas with Poached Eggs

Stewed Peas

1/2 pound linguica or chourico sausage
1/4 of olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup of white wine
3 tsp of tomato paste
1 pound of frozen sweet peas
1 bay leaf
1 carrot, cut into thin round slices (optional)
Dash of hot sauce
Salt and pepper to taste
4 eggs

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 wine. Bring to a quick boil.

Add the frozen peas and carrots. Add enough water to cover (between 2 – 3 cups) and bring to a boil. Add salt and pepper to taste and a, dash of hot sauce. Allow to simmer on low / medium heat until the peas are cooked and the carrots are soft and tender.

With a wooden spoon, create four hollows in the peas and break each of the eggs into each of these. Cover and allow to simmer until the eggs are cooked to your liking. At the very end, remove the cover and allow sauce to thicken a little. It should not be too watery.

These peas can be served as a meal in itself or as side dish. I love to serve them with anything roasted: roasted turkey, chicken or pot roast. Typically, this dish does not include carrots, but that is how my family makes them. You can also leave out the poached eggs if you prefer.

Serradura

SERRADURA

SERRADURA

6 egg whites
1 can condensed milk
1 pint of heavy cream
1 package of Bolacha Maria (crushed to look like sawdust)

Beat the egg whites in a bowl until they start to form peaks (em castelo). In another bowl mix the heavy cream until it gets firm. Once firm, mix in the condensed milk. Fold the heavy cream / condensed milk mixture into the beaten egg whites. Beat until everything is well mixed.

Put a light coating of the crushed Bolacha Maria in the bottom of glass bowl / container. Add a layer of the egg/heavy cream/ condensed milk mixture (half of the mixture). Next, add another 1/2 of the remaining crushed Bolacha Maria. Add a second layer of the remaining egg/heavy cream/ condensed milk mixture. Top it off with the rest of the Bolacha Maria that is left. Refrigerate for several hours before serving. This is a good dessert to make a day ahead.

Sweet Rice

Sweet Rice

ARROZ DOCE A MODA DE COIMBRA / SWEET RICE

1/2 cup of medium grain white rice, rinsed
1/2 cup water
2 tbs of butter
1 piece of fresh lemon rind
6 cups hot milk
1/2 cup sugar
ground cinnamon

Add milk and lemon rind into a large pan. Bring milk to a boil and then set heat to low.

In a separate pan, water and butter and bring to a boil. Add rice and cook for approximately 5 minutes.

Transfer the lemon rind in the heated milk over to the pan with the rice. Start adding the heated milk to the rice little by little and stir often. (I like to use a large soup ladle to transfer the milk). Continue to add large spoonfuls to the rice one by one and allow to thicken slightly before adding another batch of the heated milk. Continue doing this until all of the milk has been added to the rice. This process takes approximately one hour. Stir often to make sure the rice does not stick.

After adding the last batch of milk, add the sugar to the rice, bring rice to a boil and stir. Continue to simmer until the rice and milk thicken to a consistency similar to that of oatmeal.

Remove lemon rind and pour sweet rice onto a large, shallow serving plate. Spread the rice flat and allow to cool.

Pinch ground cinnamon between fingers and make the pattern of your choice on the sweet rice. Crisscross patterns are traditional.

Serve at room temperature and refrigerate the uneaten portion. (Personally I like sweet rice best when it is still warm. Even after it has been in the refrigerator, I like to warm it up in the microwave).

NOTE: River brand medium grain white rice is recommended for this recipe.

Portuguese Biscuits

Portuguese Biscuits

BISCOITOS / PORTUGUESE BISCUITS

3/4 cup of sugar
3/4 stick of butter
3 eggs
3 cups of flour
2 tsp baking powder

Preheat the oven to 350 degrees. Lightly grease a cookie sheet.

Melt the butter and allow to cool a little. In a bowl, mix the sugar and melted butter together well with a fork. Add the eggs and blend well with fork or whisk.

In a separate bowl, add the flour and baking powder and blend well.

Add the flour/ baking powder to the egg, sugar mixture and mix with a wooden spoon until dough starts to form. With your hands work the dough so that it is well blended. The dough should not stick to your hands, if it does you may need to add just a little more flour.

On the counter top or cutting board, knead the dough a little and then scoop out 1 heaping tablespoon of the dough. Using your hands or countertop, roll each tablespoon of dough into a snake-like shape approximately 5-6 inches long and 1/2 wide. Make a circle shape with the dough, overlap the ends and pinch the two ends together.

Place the biscuits on the cookie sheet. Bake in the oven for 20 minutes or until they start to turn a golden color.

This recipe makes approximately 18 -24 biscuits.

Pork Sandwich

Pork Sandwich

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.

Almond Tart

almond tartblog2

TARTE DE AMENDOA / ALMOND TART

Filling:
1 stick of butter, softened
1 cup of sugar
2 eggs, beaten
1 cup of flour

Topping:
1/2 cup sugar
1 stick of butter
6 tbs of milk
1 cup of sliced or slivered almonds

Filling:
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.

Topping:
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.

Shrimp Mozambique

Camarao a Mozambique / Shrimp Mozambique

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
seasoning
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!

Fava Bean Stew

Favas Guisadas

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.

Merengue Cookies

Suspiros / Merengues

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