What are some basic dishes from portugal?

Question

What are some basic dishes from portugal?

Answer 1

Carne de Porco com Amei Joas

1lb pork butt

2 Tbl paprika

2 cloves garlic

1 bay leaf

1 c white wine

12 littleneck clams

1 onion

1 tomato

1/2c chicken stock

2 piquillo peppers, roasted and skinned

2 Tbl olive oil

6 croutons - slices of bread, brushed w/olive oil and toasted

1 Tbl chopped fresh cilantro

1 Tbl chopped fresh italian parsley

1.  Marinate pork w/paprika, garlic, wine and bay leaf for 2 hrs.

2.  Drain and sear pork in lard.

3.  Add onions, tomatoes & peppers

4.  Add pork & cook until pork is tender.

5.  Add claims and cook until they open.

6.  Add parley & cilantro, adjust seasonings

7.  Serve w/croutons

Meia Des Felta de Bacalhau

1 lb salt cod, soaked for 15 minutes and rinsed (do this 3 times)

2 large russet potatoes

water, as needed

1/2 c olive oil

2 onions

10 oz garbanzo beans

3 eggs, hard cooked

2 fl oz. white  wine vinegar

1/2 bunch italian parsley

3 cloves chopped garlic

1 tsp paprika

12 black olives

1/2 c olive oil (not a typo)

1.  Slice potatoes 1/3" thick.  Bring to boil, cook until al dente.

2.  Add salt cod to same water with potatoes.  Boil 5 mins. and drain.

3.  Break cod into pieces.

4.  Saute onion and garlic in olive oil.  Reserve.

5.  In sqaure casserole dish layer potatoes, sprinkle with vinegar, oilive oil, follow with cod, onions & garlic, potatoes, cod, tomatoes, parsley, egg slices, paprika, beans and olives.

6.  Bake at 375 F until hot.

Answer 2

Baked Sea Bass

3lbs of sea bass fillets

1 Teaspoon salt,  2 Tablespoons flour, 2 med onions sliced, 1/4 c olive oil,  1/3 cup white wine vinegar, 3 cloves of garlic, mashed or minced, 1/2 teaspoon oregano 1 teaspoon prepared  yellow mustard, 2 tablespoons dried parsley, 1 tablespoon fresh lemon juice, 1/4 cup dry white wine, 1/4 teaspoon ground coriander

Sprinkle fish with salt, lightly dust with flour. Arrange fish in a shallow 8 x 12 inch baking dish.  Saute onions in olive oil until limp, place over fish.  Combine wine vinegar, garlic, oregano, mustard, parsley, coriander & lemon juice, mix well and pour over fish.  Pour white wine around fish, bake uncovered in 350 degree oven for about 45 minutes.  Pollock or halibut may be used.

Answer 3

Frango Grelhado com Piri-Piri

(Grilled Chicken with Piri-Piri Sauce)

4 servings

A truth about Portuguese cooks: We're cavalier when it comes to fire. This recipe requires the food to be basted with molho de piri-piri while grilling. Flare-ups, of course, are inevitable. To avoid charring your food beyond recognition, turn it often, move it to a cooler corner of the grill, or adjust the heat. I even open and close the grill's cover to control the cooking.

NOTE: This recipe requires the chicken to be butterflied. If you prefer not to do it yourself, ask your butcher to prepare it for you.



PORTUGUESE PIRI PIRI CHICKEN

Ingredients

3/4 cup  molho de piri-piri (see below)

1 teaspoon  paprika

2 cloves  garlic, minced

1/2 teaspoon  salt

1  3- to 3 1/2-pound chicken

Method:

1. In a small bowl, mix together the first 4 ingredients; set aside.

2. Place the chicken breast side down. Using poultry shears, cut along one side of the backbone, then the other. Discard the bone. Turn the chicken breast side up, open it and press down firmly with your palms to flatten it. Place it in a 9 x 13 x 2-inch baking dish and coat it with the marinade. Cover and marinate for several hours, or overnight, in the refrigerator.

3. Remove the chicken from the refrigerator and let it return to room temperature. Meanwhile, heat a gas or charcoal grill to medium. Baste the chicken with marinade, place it breast side down on the grill and cook until the skin is a deep brown and shows grill marks, about 12 to 15 minutes. Flip and repeat. The chicken is cooked when the juices run clear, about another 15 minutes. For an extra kick of heat, brush the chicken with fresh molho de piri-piri just before serving.

MOLHO de PIRI PIRI

Ingredients:

3 to 6  hot chiles, to taste

2 cloves  garlic, minced

Juice of 1 lemon  

pinch  salt  

1 cup  extra-virgin olive oil  

    

Method:

1. Coarsely chop the peppers and discard stems.

2. Place all the ingredients (including the seeds) in a food processor fitted with a metal blade and purée. Pour into a small glass jar and let steep for at least 24 hours at room temperature.

3. Strain and return to jar. Sauce will keep in refrigerator for 1 month.