We're Cooking Portuguese

[Kebamo]

Like I mentioned before a freind of mine gave me some Portuguese recipes. She said they were lower in fat BUT full of flavor! WOW was she ever right. Here are a few more of them Try them out and let me know what you think.


PORTUGUESE STEW

1 pound ground beef cooked
1 can pinto beans
1 can stewed tomatoes
1 large potato
2 carrots
1 medium white onion chopped
2 cups frozen mixed vegetables
2 cloves garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons cinnamon

Mix all ingredients in large pot then bring to a full boil and allow to simmer 25 minutes.
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PORTUGUESE MARINADE FOR CHICKEN

1 med. size onion, chopped fine
1/2 teaspoon of garlic or 1 or 2 cloves minced
1 cup of oil ( whatever kind you prefer)
4 teaspoons of vinegar
1/2 teaspoon of paprika
1/2 teaspoon of parsley flakes
1 teaspoon of Worcestershire sauce
1/2 teaspoon of any brand of hot sauce
salt and pepper to taste.

Marinate chicken over night. Broil or grill.
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Fried Scallops, Portuguese Style

1 lb Fresh bay scallops
8 tb Butter
1 c Flour
1 ts Garlic; finely chopped
3 tb Parsley; finely chopped
1/4 ts Salt
Fresh ground black pepper
1/2 Fresh lemon

Wash the scallops quickly in cold water. Spread on one layer on pan, cover with linen or paper towel. Cover with other towel and refrigerate for several hours to drain. Melt butter over low heat. Place flour in large bowl and drop scallops into it. Toss scallops about gently until they are coated on all sides with the flour. Turn into sieve to remove excess flour.
Add the scallops to the butter and sliding the pan back and forth, fry them for 3 to 4 minutes until they are firm but not brown. Do not over cook the scallops. Add the garlic and parsley to the skillet and cook for 30 seconds longer. Squeeze the lemon juice and add the salt and pepper to taste before serving.
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Portuguese Fisherman's Stew

3 Onions, sliced
1/2 ts Garlic, minced
2 tb Margarine
16 oz White Beans, drained
2 qt Water
2 Bay Leaves
16 oz Chicken Stock
16 oz Stewed Tomatoes
1 1/2 ts Thyme
1 lb White Fish
1/4 c Lemon juice
1/2 c Water

In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and 1/2 cup water until fish flakes easily with a fork, 5-10 minutes.

Drain lemon water; add fish to stew and heat thoroughly before serving.
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Portuguese Pork Tenderloin

1 lb Pork tenderloin; trimmed
2 tb Flour
Salt and pepper and paprika
1 tb Butter
1 Onion; sliced
1/2 lb Mushroom; sliced
2/3 c Dry white wine
1/4 ts Rosemary
2 tb Lemon juice
2 tb Parsley; chopped

Season flour with salt, pepper and paprika. Roll tenderloin in seasoned flour. Saute pork in butter until golden brown. Add sliced onions and mushrooms. Saute for a minute or two. Add wine and rosemary. Cover and cook over low heat for 45 to 60 minutes, or until done. Add lemon juice and parsley just before serving.
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Portuguese Garlic Soup

8 Cloves garlic; thinly sliced or chopped
3 tb Olive oil
6 c Chicken stock; (up to 8)
6 Eggs
1 tb Parsley; chopped
Salt and pepper
1 pn Cayenne

Cook garlic in oil until it just begins to color. Add hot stock off the heat carefully. Season soup.

Bring to a boil, cook a few minutes over low heat. Turn up heat and poach the eggs in it. Remove to individual bowls, placing 1 egg in each. Sprinkle with the parsley.

This soup is also great when you have a cold.
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Portuguese Salt Cod

1 1/2 lb To 2 lb soaked dried cod *
2 lg Onions, sliced
6 tb Butter
1 cl Garlic, minced
3 lg Potatoes
2 tb Bread crumbs
10 Pitted green olives
10 Black olives
4 Hard-cooked eggs
1/2 c Chopped fresh parsley
Wine vinegar
Olive oil
Fresh ground black pepper

* NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly.

Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tenderand golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into 1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish.
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Poached Chicken Portuguese

2 tb Olive oil
1 c Chopped onions
2 Garlic cloves, minced
1/2 ts Cajun Sunshine (hot pepper sauce)
4 md Tomatoes, peeled, seeded, chopped
1 tb Red wine vinegar
1 Bay leaf
1/2 ts Ground cloves
1/2 ts Worcestershire sauce
10 To 15 strands saffron
1/4 ts Pepper
4 Skinless, boneless chicken breast halves

In a large skillet, heat oil over medium heat. Cook onions until transluscent. Add garlic and hot sauce, cook about 1 minute. Add remaining ingredient, exc..ept chicken. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes. Place chicken on top of sauce, cover pan, and simmer 15 to 20 minutes, until chicken is cooked through.
Serves 4.
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Broiled Fillets of Sole Portuguese

8 Fillets of sole
1 1/2 tb Lemon juice
2 tb Butter
1/4 c Dry sherry
1 ts Soy sauce
2 Sprigs minced parsley
1 Egg yolk

Arrange fillets in broiling pan; sprinkle with part lemon juice & dot of butter. Broil until fish begins to brown; remove. Combine remaining lemon juice, sherry, soy sauce, parsley & egg yolk: mix well. Spoon over partially cooked fish; return to broiler until sauce begins to bubble. Serve at once.

Karl

[Kebamo]

Like I mentioned before a freind of mine gave me some Portuguese recipes. She said they were lower in fat BUT full of flavor! WOW was she ever right. Here are a few more of them Try them out and let me know what you think.


PORTUGUESE STEW

1 pound ground beef cooked
1 can pinto beans
1 can stewed tomatoes
1 large potato
2 carrots
1 medium white onion chopped
2 cups frozen mixed vegetables
2 cloves garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons cinnamon

Mix all ingredients in large pot then bring to a full boil and allow to simmer 25 minutes.
================================================== =
PORTUGUESE MARINADE FOR CHICKEN

1 med. size onion, chopped fine
1/2 teaspoon of garlic or 1 or 2 cloves minced
1 cup of oil ( whatever kind you prefer)
4 teaspoons of vinegar
1/2 teaspoon of paprika
1/2 teaspoon of parsley flakes
1 teaspoon of Worcestershire sauce
1/2 teaspoon of any brand of hot sauce
salt and pepper to taste.

Marinate chicken over night. Broil or grill.
================================================== =
Fried Scallops, Portuguese Style

1 lb Fresh bay scallops
8 tb Butter
1 c Flour
1 ts Garlic; finely chopped
3 tb Parsley; finely chopped
1/4 ts Salt
Fresh ground black pepper
1/2 Fresh lemon

Wash the scallops quickly in cold water. Spread on one layer on pan, cover with linen or paper towel. Cover with other towel and refrigerate for several hours to drain. Melt butter over low heat. Place flour in large bowl and drop scallops into it. Toss scallops about gently until they are coated on all sides with the flour. Turn into sieve to remove excess flour.
Add the scallops to the butter and sliding the pan back and forth, fry them for 3 to 4 minutes until they are firm but not brown. Do not over cook the scallops. Add the garlic and parsley to the skillet and cook for 30 seconds longer. Squeeze the lemon juice and add the salt and pepper to taste before serving.
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Portuguese Fisherman's Stew

3 Onions, sliced
1/2 ts Garlic, minced
2 tb Margarine
16 oz White Beans, drained
2 qt Water
2 Bay Leaves
16 oz Chicken Stock
16 oz Stewed Tomatoes
1 1/2 ts Thyme
1 lb White Fish
1/4 c Lemon juice
1/2 c Water

In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and 1/2 cup water until fish flakes easily with a fork, 5-10 minutes.

Drain lemon water; add fish to stew and heat thoroughly before serving.
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Portuguese Pork Tenderloin

1 lb Pork tenderloin; trimmed
2 tb Flour
Salt and pepper and paprika
1 tb Butter
1 Onion; sliced
1/2 lb Mushroom; sliced
2/3 c Dry white wine
1/4 ts Rosemary
2 tb Lemon juice
2 tb Parsley; chopped

Season flour with salt, pepper and paprika. Roll tenderloin in seasoned flour. Saute pork in butter until golden brown. Add sliced onions and mushrooms. Saute for a minute or two. Add wine and rosemary. Cover and cook over low heat for 45 to 60 minutes, or until done. Add lemon juice and parsley just before serving.
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Portuguese Garlic Soup

8 Cloves garlic; thinly sliced or chopped
3 tb Olive oil
6 c Chicken stock; (up to 8)
6 Eggs
1 tb Parsley; chopped
Salt and pepper
1 pn Cayenne

Cook garlic in oil until it just begins to color. Add hot stock off the heat carefully. Season soup.

Bring to a boil, cook a few minutes over low heat. Turn up heat and poach the eggs in it. Remove to individual bowls, placing 1 egg in each. Sprinkle with the parsley.

This soup is also great when you have a cold.
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Portuguese Salt Cod

1 1/2 lb To 2 lb soaked dried cod *
2 lg Onions, sliced
6 tb Butter
1 cl Garlic, minced
3 lg Potatoes
2 tb Bread crumbs
10 Pitted green olives
10 Black olives
4 Hard-cooked eggs
1/2 c Chopped fresh parsley
Wine vinegar
Olive oil
Fresh ground black pepper

* NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly.

Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tenderand golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into 1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish.
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Poached Chicken Portuguese

2 tb Olive oil
1 c Chopped onions
2 Garlic cloves, minced
1/2 ts Cajun Sunshine (hot pepper sauce)
4 md Tomatoes, peeled, seeded, chopped
1 tb Red wine vinegar
1 Bay leaf
1/2 ts Ground cloves
1/2 ts Worcestershire sauce
10 To 15 strands saffron
1/4 ts Pepper
4 Skinless, boneless chicken breast halves

In a large skillet, heat oil over medium heat. Cook onions until transluscent. Add garlic and hot sauce, cook about 1 minute. Add remaining ingredient, exc..ept chicken. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes. Place chicken on top of sauce, cover pan, and simmer 15 to 20 minutes, until chicken is cooked through.
Serves 4.
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Broiled Fillets of Sole Portuguese

8 Fillets of sole
1 1/2 tb Lemon juice
2 tb Butter
1/4 c Dry sherry
1 ts Soy sauce
2 Sprigs minced parsley
1 Egg yolk

Arrange fillets in broiling pan; sprinkle with part lemon juice & dot of butter. Broil until fish begins to brown; remove. Combine remaining lemon juice, sherry, soy sauce, parsley & egg yolk: mix well. Spoon over partially cooked fish; return to broiler until sauce begins to bubble. Serve at once.

Karl