Portuguese and Brazilian Cuisine

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2012-04-26T02:10:00.000-07:00

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FISH

2012-04-19T15:10:00.000-07:00

STEWED EELS

Ingredients:
1.2 kg of eels

600 g of potatoes

100 g of bread unto

1 dl olive oil

2 tablespoons of vinegar

2 cloves of garlic

2 large onions

1 bay leaf

1 bunch of parsley

1 teaspoon of powder of eel (ginger or turmeric)

Salt

Black pepper powder

Clean and prepare the eels, cutting off the heads, washing them in water and withdraw all of the viscous residue. After that operation, cut it in pieces.
Peel the potatoes and cut them in thick slices. Peel and cutup the onions in rings.
In a large pan, add the eels, potatoes and onions in alternate layers. Each layer must be drizzled with olive oil and seasoned with garlic, bay leaf, parsley, post eel, salt and pepper.

Cut the grease into thin slices and sets out above. Watering with a glass of water. Allow to boil between 20-30 minutes.
After the eels cooked - you can recognize the moment it's done by the consistency - cut up the lard and smash it with coarse salt. Mix in vinegar to this sauce, which was diluted with two ladles of broth stew - these shells broth should get the maximum fat stew. This preparation is called 'moira' and goes over the eels and potatoes.
The rest of the broth stew is a soup, which joins the toasted bread and one branch of mint.

SOUP

2012-04-19T14:51:00.000-07:00

CALDO VERDE
Ingredients:
650 g kale w / vegetable broth
2 Lt water
650 g potato (s)
1 spoon Salt
2 dl olive oil

Place in a saucepan on the stove, with water and salt. Once it starts to boil, place the peeled potatoes and cut them into pieces.
Being cooked squash is coming back to put them in the cooking water, adding the cabbage leaves to cut vegetable broth, then wash them well in two or three waters.
Add the olive oil and let it boil for two or three minutes with the pot uncovered, to get the cabbage and green.
Serve in bowl adding a slice of chorizo to taste, along with corn bread or rye bread.

MEAT DISH

2012-04-19T14:43:00.001-07:00

Mirandese Steak

Ingredients

1 kg potatoes

1.5 dl olive oil
4 tournedos of pork with (about 800 g)
1 onion
2 tablespoons of green pepper
2 tablespoons of red pepper
1 chilli
2 tablespoons of chopped tomatoes
2 tablespoons vinegar

Salt

Pepper q.b

Turnip greens

Wash and boil the potatoes without peeling them. Drain and let it cool slightly.
Peel them and add 0.5 dl of olive oil, season with salt and set aside.
Season the tournedos with salt and pepper and grill slowly on both sides.
In the meanwhile,add the chopped onion, peppers, crushed chillies, tomatoes and remaining olive oil in a bowl.
Season and mix well.

Serves the grilled tournedos with sauteed potatoes and accompany it with the rich sauce prepared. You can also add boiled turnip greens.

WINE

2012-04-18T20:38:00.002-07:00

MARIA RECOMMENDS

PAÇO DOS CUNHAS DE SANTAR-VINHA DO CONTADOR (WHITE - 2009)

Here's an excellente white wine, from the Portuguese Region of Dão, in the centre of the country, with a solid tradition in the production of the most delicate wines.

Paço dos Cunhas de Santar shows an intense and complex nose, perhaps by taking other castes in the batch.

Very elegant in the mouth, a good memory. Its aging process is made in French oak barrels.

WINE

2012-04-18T20:09:00.001-07:00

MARIA RECOMMENDS

Abandonado (Red - 2007)

One of my favourites. It comes from the River Douro Region and it will be perfect for a meat dish.

A very structured wine, with almost pinpoint a definition, very complex, dense, but at thesame time full of poise and elegance.

And the character of the vineyard is, as before,well marked, with the tone set by its unusual flavor profile of eucalyptus, tar and black fruits.

À votre santé!

MEAT DISH

2012-04-17T13:15:00.000-07:00

Love Woodpecker

800 gr of pork steaks

Salt

0,5 dl of White Wine

Pepper

12 garlic teeth

1Bay Leaf

Lemon

40 gr of Butter

1 soup spoon of Lard

Olives

Mushrooms

Start by cutting the steaks in small pieces. After that comes the seasoning with salt, white wine, pepper, lemon juice and 6 garlic teeth cut in slices.

You must wait an hour till it’s ready to cook.

In the meanwhile, put the other 6 garlic teeth, the lard and the butter in a frying pan till brown.

Place the meat in the frying pan and let it fry until it’s well cooked.

It’s now ready. It can be served with French fries and the sauce. You can also decorate the plate with some olives and mushrooms.

HUMOR

2012-04-16T11:34:00.002-07:00

In the Restaurant, the waiter asks his client:
- How did you find your steak?
- It was quite easy. It's right under the chips.
In a different table a woman starts to shout:
-There's a rat in my soup.
- Relax, can't you see he's dead?

HUMOR

2012-04-16T11:07:00.001-07:00

FUN IN THE KITCHEN
The Chef's new clothes

Beware, if you feel you're not up to the task in the kitchen. If you have serious doubts about your ability to produce any kind of meal, better search the exit door near you.
The gentleman in this video was certainly not prepared and he put his...dignity at stake - or should i say in steak?
Please, watch this video and learn...

WINE

2012-04-16T10:40:00.001-07:00

MARIA RECOMMENDS
QUINTA DA PENSEIRA (RED-2005)

This fabulous red wine from the prestigious vine area of Dão, in Portugal, is an excellent choice specially to go with meat dishes. In the oenologist language, there's an intense but subtle citrons and marigold flavor, along with some smoked black berry - let your phone to rest while you enjoy it -, in all very harmonious nose. An excellent sample of Quinta da Penseira's typical power. If you prefer to let it soften for a very special occasion in the future, let it rest for some years.

DESSERT

2012-04-16T06:16:00.001-07:00

Custard Tart

1 Lt Milk

150 grammes sugar

1 Cinnamon stick

1 Lemon Peel

4 Eggs

3 soup spoons of flour

Put the milk, sugar, lemon zest and cinnamon stick in a pot in medium high. Stir the egg yolk with flour and a bit of milk, add the remaining milk and keep stir it up till it starts to boil. Let it boil for two minutes but avoid letting it burn in the bottom. Pour it in a tray.

You can sprinkle it with cinnamon on the top or you can use a burner unit to caramelize it

DESSERT

2012-04-10T18:35:00.002-07:00

Sweet Noodles

200 grs of Noodles

7,5 dl of milk

300 grs of Sugar
Lemon Zest
150 grs of Butter
6 egg yolks
Cinnamon

Boil the milk with the noodles, the lemon zest, the sugar and the butter. Keep it boiling until the noodles absorved all the milk. Add 6 beaten egg yolks , stiring them untill they’re boiled.

Place it on the tray, after removing the lemon zest. Sprinkle with powder cinnamon. “Bon Appetit”,

FISH

2012-04-10T18:29:00.002-07:00

CREAMY CODFISH 4 parts of soaking codfish 6 Dl's milk 4 Garlic teeth 1 onion cut in slices Olive oil Salt by taste Pepper by taste 2 teaspoons of 1 kg Potatoes Nutmeg 2 Dl's Cream Grated cheese

Start by cutting the onion in thin slices and boil the in olive oil and garlic till they reach a soft and transparent consistency. In the meanwhile, boil the codfish in milk.

Once its boiled, take out the skin and bones of the codfish, shred it and save the milk. Add the fish to the onions and let it boil in medium heat, while sprinkle it with flour. Stir it all while you add the milk saved. Let it get thicker, and stir it now and then.
Now you can peel the potatoes and cut them in cubes. Fry them in vegetable oil but take them out before they reach fried point. Dry them using absorbent paper and season to taste with pepper, salt and nutmeg.
Place it in a greased baking tray, starting by the cream and sprinkle it with grated cheese.
Now you just have to wait until it’s gratin and it’s ready to be served.

SOUP

2012-04-10T18:09:00.001-07:00

Chicken Broth

Ingredients

1 Chicken
Chicken Giblets
2 Eggs
2 Lt's Water
1 soup spoon of Salt
100 grammes of small pasta
1 onion
1 chicken bouillon

Wash and cut up the chicken in four. Place water, salt, the onion and the chicken bouillon in a casserole in medium-high heat. As soon as the chicken is boiled, shred it. Put it back on the pan, along with small pasta. And the giblets In a different casserole, boil two eggs and cut them in tiny peaces. Add the pieces to the soup.

SOFT DRINK

2012-04-10T15:57:00.000-07:00

Strawberry Milkshake

Here’s a really easy one. Time to call your lovely kids to participate in the preparation of a tasty menu, they’ll surely enjoy. Nothing could be more simple. Take this opportunity and have fun in the company of your loved ones, allowing them to be a part of this juicy task.

Ingredients

1 liter of milk

12 strawberries (middle/large size)

4 soup spoons of strawberry ice cream

Wash and clean the strawberries. Place all the ingredients over a small amount of cut up ice in the liquidizer. Chum till it’s homogeneous. Place a strawberry over the top and serve.

2012-04-10T13:56:00.003-07:00

My dear gourmet,

I recently realized Portuguese and Brazilian cuisine didn’t have the worldwide expression it deserved. Due to its magnificent history and as a result of the extraordinary adventures started in the XIV and XV centuries, Portuguese sailors crossed the oceans, undisclosed new territories, found richness and learned a lot with different cultures. Portuguese and Brazilian cuisine is also a result of those discoveries, a selection of the best flavors found specially in Asian, African and South American continents.
As a citizen passionate by Portuguese and Brazilian cuisine I long to share my knowledge and experience about cooking. Until recent times, I had no time to spend in the kitchen, because my work schedule didn’t allow it. Since I’m unemployed and I’m between jobs, I’ll try to dedicate myself writing down some of the finest recipes, most of them running in my mother’s family for ages. Some of these are very simple and easy to prepare – you can even call your little children to give you a hand – who knows if they won’t enjoy and have fun with the experience?! Other are more elaborate but not too much…
Finally I would like to apologize for some insufficiencies of my English. I’ll do my best to be clear and help you follow this path to new and exuberant tastes. You won’t regret it. That’s my deepest hope.