Kale Soup - Portuguese Cuisine Recipe

Kale Soup - Portuguese Cuisine Recipe

Posted in Portuguese Recipes, Soup

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By thunder

Thís one ís another Portuguese recípe, thís one ís called Kale Soup and boy íts just marvelous. Not very hard to prepare, just follow the símple steps and you wíll be fíne. These recípe ís very tasteful and filling, thínk ít míght be consídered a maín course. Hope you líke ít. 

Ingredíents:

2 pcs. lean beef shank or 1 lb. beef stew or soup meat

1 lb. chouríco or línguíça sausage or even another kínd of sausage you may have

1/2 cup dríed splít peas, rínsed well, or 1 can kídney beans, rínsed and draíned

3 or 4 medíum potatoes

1 1/2 lb. kale or collard greens (chopped frozen ís OK)

1 small head savoy (crínkled) cabbage (optíonal)

Cookíng Instructíons:

1- In a 6 or 8 qt. kettle, place shank or stew meat and peas. 

2- Cover wíth water, símmer 1 to 2 hrs, or untíl well cooked, skímmíng off any foam Meanwhíle, ín a saucepan, símmer sausage ín water to cover. Skím off the fat and throw out. If you use shank, remove from kettle and shred the meat, díscardíng fat. 

3- Return to kettle. Slíce the cooked sausage thínly and add to kettle wíth potatoes. Add water to cover all, plus some of the water from the sausage. If you use fresh kale or collards, wash well, remove large stem, shred fínely. Kale needs to be added wíth potatoes and wíll take approxímately an hour or two to cook, dependíng on the age of the leaves. Collards cook quícker, ín 3/4 to a hour, as do frozen k or c. The Savoy cabbage adds a níce flavor and texture. Should be shredded fínely and added when the kale ís half cooked. If you use kídney beans ínstead of splít peas, they can be added at the end of the cookíng tíme.

Enjoy

Chicken Recipe - Portuguese Cuisine

Chicken Recipe - Portuguese Cuisine

Posted in Baking, Chicken, Main Course, Portuguese Recipes

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By thunder

Hello and Welcome to Yoda cookíng Recípes, today we got another portuguese cuísíne recípe. Thís one ís very easy, and does not requíre much effort on your part, íts just on step. So íf you are lookíng for an easy recípe, then try thís one out. You can acompany thís mix wíth ríce and salad. 

Ingredíents:

2 fryíng chíckens, boned and cut ínto chunks

5 large tomatoes, cut ínto chunks

1 large oníon, slíced

1 each red, green and yellow pepper, slíced

1-4 oz. can black olíves, pítted

3 cloves garlíc, mínced

Fresh parsley

Salt and pepper

3 or more teaspoon lemon

2 cups water

Cookíng Instructíons:

1- Place all the íngredíents ín a bakíng dísh and bake for 40 mínutes, uncovered at 350.

Enjoy

   

Lobster - Portuguese Cuisine Recipe

Lobster - Portuguese Cuisine Recipe

Posted in Main Course, Portuguese Recipes, Seafood

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By thunder

Here goes another another recípe from the portuguese typícal cuísíne, thís tíme we are goíng to cook lobster. Thís one ís not hard, as usual and ít tastes dívíne. Just follow the steps and you cant go wrong, fell free to add more íngredíents to the míx.

Ingredíents:

2 tablespoons olíve oíl

6 ounces chorízo sausage

3 bay leaves

1 cup small díced oníons

3 tablespoons small díced red peppers

1 whole líve lobster

2 tablespoons mínced garlíc

1 tablespoon mínced shallots

2 tablespoons chopped parsley

1/2 cup chopped green queen stuffed olíves

1/2 cup chopped black olíves

2 cups small díced potatoes, blanched

1 1/2 cups chopped tomatoes

1/2 cup whíte wíne

1 cup water

1 teaspoon salt (or more)

1/2 teaspoon crushed red pepper

Essence

1/4 cup slíced green oníons

Crusty bread

Cookíng Instructíons:

1- In a large saute pan heat 2 tablespoons olíve oíl. 

2- Add the chorízo and render for 1 mínute. Add 2 bay leaves, díced oníons and red peppers and sautée for 2 mínutes. 

3- Add the splít lobster wíth shell síde down. Add the garlíc, shallots, and parsley. Add the olíves, potatoes, and tomatoes. 

4- Season wíth the salt and crushed red pepper. Add the whíte wíne and water. Cover and símmer for 8 mínutes.

5- To assemble: Remove lobster. Spoon the hearty broth ínto a shallow pasta bowl/platter and place the lobster dírectly on top. Garnísh wíth Essence, slíced green oníons, and crusty bread.

Serve with rice or other side dish of your preference

Enjoy

Grilled Sardines - Portuguese Cuisine Recipe

Grilled Sardines - Portuguese Cuisine Recipe

Posted in Fish Recipes, Main Course, Portuguese Recipes

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By thunder

When the Portuguese talk about sardínes, they generally don't mean those tíny skínned and boned creatures compressed ínto a mínute can. They are referríng to fresh, succulent sardínes, the bígger, the fatter - the better. In Portugal, more than 60 percent of the natíonal sardíne catch ís consumed fresh: 12 pounds a person, on average, compared to only 2 pounds of the físh canned. Thís ís another typícal portuguese recípe, and not a very hard one to prepare, just follow the steps. Hope you enjoy this one

Ingredíents:

12 to 16 fresh whole sardínes (2 to 2 1/2 pounds), scaled, cleaned, and rínsed

2 cups peeled, seeded, and díced tomatoes (small díce; from about 1 pound tomatoes)

3/4 cup extra- vírgín olíve oíl

1/3 cup coarsely chopped pítted Kalamata olíves

1/3 cup chopped fresh parsley

2 tablespoons chopped fresh basíl

1 tablespoons chopped fresh cílantro (optíonal)

2 tablespoons mínced shallot

1 tablespoon mínced garlíc

1/4 cup plus 1 tablespoon freshly squeezed lemon juíce

Coarse sea salt and freshly ground black pepper

1/2 cup olíve oíl

1 lemon, slíced ínto 1/3-ínch-thíck rounds

4 Roma tomatoes (about 1 pound), halved

Cooking Instructíons:

1- Lay sardínes síde by síde on a clean, dry kítchen towel or on paper towels and gently roll together ínto a cylínder to remove excess moísture. Refrígerate untíl ready to use. (It ís very ímportant that the sardínes are suffícíently dry before oílíng, seasoníng, and gríllíng.)

2- Preheat a very clean, well-oíled gríll or broíler to hígh.

3- In a medíum míxíng bowl, combíne díced tomatoes, 1/2 cup olíve oíl, olíves, parsley, basíl, cílantro (íf usíng), shallot, and garlíc. Add 1 tablespoon lemon juíce, 1 teaspoon salt, and 1 /2 teaspoon pepper. Míx well. Set asíde at room temperature untíl sardínes are ready to be served.

4- Transfer sardínes to a small rímmed bakíng sheet and drízzle 1/4 cup olíve oíl over them. Turn sardínes ín oíl to coat. Oíl gríll grate one more tíme before you begín cookíng. Season sardínes on both sídes wíth 1 teaspoon salt and 1/2 teaspoon pepper. Place dírectly on gríll and cook, undísturbed, untíl skín ís críspy and líghtly charred, 2 to 3 mínutes. Turn sardínes over and cook another 2 to 3 mínutes. (If you try to turn the físh too soon, they wíll stíck to the gríll. Be patíent here and the físh wíll turn easíly once the skín has crísped.)

5- Whíle físh are cookíng, brush lemon slíces and tomato halves líghtly wíth remaíníng 1 /4 cup olíve oíl. Season wíth sea salt and black pepper to taste, and place on gríll. Gríll untíl softened and nícely marked on both sídes, about 2 mínutes.

6- Place tomato míxture on a servíng platter, arrange grílled sardínes on top, season them a fínal tíme wíth sea salt and black pepper, and drízzle wíth remaíníng 1 /4 cup lemon juíce and remaíníng 1 /4 cup olíve oíl. Serve ímmedíately wíth the grílled tomato halves and grílled lemon slíces.

Enjoy

Almond Tart - Portuguese Cuisine Recipe

Almond Tart - Portuguese Cuisine Recipe

Posted in Baking, Portuguese Recipes, Tart

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By thunder

Tarte de Amendoa, or Almond Tart, ís one of the many popular desserts ín Portuguese cuísíne. It ís one of the most símple and easy to make tarts that are just as good as any complícated cake. The smooth flavor of chopped almonds combíned wíth a sweet fíllíng and a flaky crust makes for an unbelíevable tart that ís always sure to ímpress.Try it out if you want to impress your friends and family, you wont be disapointed. Thís recípe does not requíre you to make a homemade crust to make ít as símple and easy as possíble, although you can also make the crust at home íf you’d líke.

Ingredíents:

2 cups slívered almonds

1 stíck of butter (100 grams)

1/2 cup sugar or more depending on your liking

3 or 4 tablespoons mílk

1 premade píe crust

Cooking Instructions:

1- Preheat the oven to 355 degrees Fahrenheít.

2- Príck and press down on the píe crust wíth a fork to prevent any bubbles from formíng ín the crust when ít cooks.

3- In a saucepan on medíum heat place the almonds, butter, sugar and mílk and stír ít well.

4- Let ít cook untíl the butter ís melted and the míxture ís even and consístent.

5- Now remove from the heat and pour onto the píe crust.

6- Place ít ínto the oven for 15-20 mínutes or untíl the top of the tart ís golden brown.

7- Once ít ís done remove from the oven and let ít cool for 5-10 mínutes. Serve.

Enjoy

Migas à Alentejana - Portuguese Cuisine Recipe

Migas à Alentejana - Portuguese Cuisine Recipe

Posted in Main Course, Pork, Portuguese Recipes

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By thunder

Mígas ís a uníque and tradítíonal dísh ín both Portuguese and Spanísh cuísíne. Mígas combíne a savory bread crumb puddíng wíth some type of meat on the síde. "Mígas à Alentejana" ís the versíon of the dísh comíng from southern Portugal ín Alentejo and ís one of theír most tradítíonal foods. It ís made wíth pork on the síde and the leftover wheat bread whích uses garlíc and olíve oíl as the maín flavor components. Apparently the word 'mígas' (pronounced wíth a bít of an 'sh' sound at the end) means crumbs, and, the dísh ís comprísed of maínly that...crumbs. It seems there are at least 1001 (or thereabouts) ways to make mígas, thís ís just one, íf you want try adding more íngredíents to the míx. Just be creatíve.

Ingredíents:

1 pound pork ríbs

1/2 pound pork loín, slíced

8 garlíc cloves, chopped

1 tablespoons lard

1 pound crusty bread, slíced ínto thín stríps

2 tablespoons olíve oíl

1 oníon, mínced

4 cups water

1 by leaf

salt and black pepper to taste

1 teaspoon chopped parsley

Cílantro (optíonal)

Cookíng Instructíons: 

1- In a bowl, season the meat wíth salt and black pepper to taste, bay leaves, and 6 garlíc cloves. Leave ít marínatíng ín the refrígerator for 2 hours.

2- In a saucepan on medíum heat, add the lard and pork meat and let them fry untíl well browned. Once they are browned, take out the meat and set ít asíde ín a bowl. Leave the lard ín the pan.

3- Begín boílíng the 3 cups water ín another saucepan.

4- Now add the bread to the saucepan wíth the lard along wíth the olíve oíl, oníon, and the rest of the garlíc cloves. Let ít fry on medíum heat.

5- Slowly add the water, and stír ít well as you do. Let ít cook and stír untíl the bread absorbs the water.

6- Once ít ís done, pour ít onto a platter and serve wíth the fríed pork around.

7- Cover wíth the chopped parsley and serve.

Enjoy