Spice things up at your next cookout or event. Serve it on game night. This dip is the perfect complement to veggies, crackers or chips. Everyone will ask for the recipe, it's that good!
Maple Piri Piri Onion Dip Recipe
Ingredients:
Directions:
What makes this gravy so flavorful is the combination of red wine, garlic, onion and seasonings which creates a rich sauce that is poured over your favorite dish. A great dipping sauce for your steak or pour it over your potatoes.
Ingredients:
Directions:
An old family recipe from our kitchen to yours. Crushed Piri Piri peppers give this spicy, tangy sauce all you will need for your bread to absorb this delicious sauce.
Ingredients:
Directions:
Ingredients:
Directions:
Serve: on a crusty Portuguese roll. Add roll with a generous portion of meat make sure to spoon on a little juice from the crock pot for added moisture and flavor. Or Make it a Blade Meat Plate with rice and potatoes.
]]>This sauce is a favorite served in many Portuguese restaurants.
Ingredients:
Directions:
Serve: Pour this sauce over your favorite cooked seafood dish, scallops, clams, mussels, and shrimp. Try it over fish and chips!
Stuffed Cod with Mozambique Sauce poured over the top.
]]>This is a traditional Portuguese dish, but even more specifically from Porto. This recipe owes its name to its creator José Valentim who was the owner of a restaurant in Porto in the 1940s. Here is the dish that so many love.
Ingredients:
Directions:
This colorful dish is easy to make. The Dijon mustard gives the dressing a nice tangy taste. This warm chourico and potato salad recipe will be the star of any meal when you use Portuguese sausage.
Ingredients:
Dressing:
Bacalhau à Gomes de Sá is one of the most popular bacalhau (cod fish) recipe in Portugal. José Luís Gomes de Sá, was born in Porto, on 7 February 1851. Gomes de Sá was the son of a rich 19th century cod trader in Porto. The family fortune dwindled as there was a devastating fire in the warehouse.
José then had to find a job at Restaurante Lisbonense, a restaurant in downtown Porto where he created this recipe.
Gomes de Sá was not only a cod trader but also a food connoisseur. He used a well-known recipe for bolinhos de bacalhau or cod fish cakes and with some of the same ingredients, decided to create a new recipe. Bacalhau à Gomes de Sá was born.
Ingredients:
Directions:
The soup gets its name from the kidney beans, which are referred to as "stones". Legend has it that a hungry friar begging for food knocked at the door of a farm laborer’s house. When the laborer tried to turn him away, the friar picked up stones and asked him to lend him a pot and some water so that he could make a delicious stone soup. The laborer and his family agreed. As the water boiled, the friar remarked that the soup would improve considerably if they gave him some lard. Tasting the soup at various intervals, the friar asked for and obtained salt and some smoked sausage. When he had eaten it, only the stones remained at the bottom of the pot. Questioned by the family over what he would do with the stones, the friar replied that he would rinse and let dry and take it with him for use the next time he was hungry.
Ingredients:
Directions:
A classic Portuguese steak recipe. This steak and egg recipe is one of the most recognized Portuguese dishes and it's served at many Portuguese restaurants in and outside of Portugal.
Ingredients:
Directions:
Serve the steaks hot with Brown Gravy and your favorite sides. Place a fried eggs over each steak. These steaks are typically served with Portuguese Rice, homemade fries, and a side of olives.
Tired of serving the same old stuffing for Thanksgiving? Then try this simple recipe that gets pumped up with just the right amount of Portuguese sausage, chourico. The results will be outstanding!
Ingredients:
What kind of sandwich do you call it? Dynamite, Torpedo or Sloppy Joe. A mainstay of Rhode Island. Known as dynamites or a torpedo. It’s a specific kind of sandwich, eaten on a roll. That may sound like a Sloppy Joe, but whatever you call it, it’s one tasty sandwich.
Kicked up a notch with Portuguese Piri Piri hotness. Portuguese Piri Piri peppers make this a spicy sandwich that will keep you coming back for more. So Delicious! Cooks right in your crock pot. Serves 6
Ingredients:
Directions:
You can use a less fatty cut of meat like boneless pork butt (Trejums) cut into chunks.
or the more traditional pork, pork belly sliced into chunks. This marinade is also a wonderful flavor enhancer for the pork belly.
Made with our own Torresmos Seasoning Mix
Ingredients:
2½ pounds boneless pork butt or pork belly (cut into 2″ cube chunks)
Marinade:
1 package of Torresmos Seasoning Mix
½ cup of red Port wine (you can substitute Merlot wine)
½ cup of white Port wine (you can substitute Chardonnay wine)
½ cup water
Directions:
This recipe combines many ingredients from Brazil. The winning flavor of this dish marries the chicken to flavorful ingredients, coconut, chourico, cilantro, and lime. The taste invites you to an outstanding lightly spiced Brazilain dining experience.
Ingredients:
Directions:
Add Garnish and serve with lime wedges.
]]>Living in coastal New England, having a good recipe for New England Clam Chowder is an absolute must. You won’t go back to clam chowder after this one. It is absolutely delicious! There won’t be a drop left in the bowl.
Ingredients:
You know how bacon is all the rage these days? Bacon dipped in chocolate, bacon topped donuts, bacon beurre blanc and so and so. For me, it’s all about chourico. I’m constantly looking for ways to incorporate it into my cooking and seldom pass up an opportunity to eat a dish in which it is a key component. Now chourico is good by itself, but chourico and tangy goat cheese together? That sounded like a combo that was too good to pass up.
After eating a half batch for lunch, I can say with certainty that I have a new hors d’oeurve recipe in the arsenal. Tangy from the goat cheese and rich and smoky from the chourico, these crispy little bundles are the type of finger food that demand a good cocktail to wash them down. While they take a bit of time and patience to roll, preparing the goat cheese filling takes minutes. Knock these out early in the morning and keep them in the fridge until your friends arrive.
Ingredients:
Directions:
This recipe comes from my vovó (grandmother) on my mother’s side of the family. It seems that every family has their own recipe for how to make cacoila. My favorite dish from my childhood.
My grandmother used beef, pork and pork liver, but I leave the liver out. Generally you use an inexpensive cut of beef or pork, and then simmered for several hours to absolute tenderness and perfection. In fact, a more expensive cut of meat like pork tenderloin, for example, will not work as well. It will lack the fat needed to keep the meat juicy during the long cooking process. Budget friendly cuts of meat like pork butt and pork shoulder will work beautifully for this recipe. Beef is equally delicious in this recipe and you can use a cheap piece of steak or stew beef.
I cook mine in a crock pot and cook for hours. The results are amazing and using the crock pot makes it a great recipe for not only a lazy weekend but also during a busy work week or school schedule.
Ingredients:
This is a twist on an Asian classic, egg rolls with a Portuguese accent. Egg rolls with chourico and kale make these irresistible.
Ingredients:
How to Video:
Directions:
This recipe for Portuguese kale soup is a crowd favorite that has nourished family and friends for generations. This is a very flavorful soup. The Chouriço gives the broth a good flavor. Kale soup is a winter wonder. Serve with warm crusty bread. A great next day soup and freezes well. Serves 6
Ingredients:
Directions:
Serve with some Portuguese bread or other crusty bread.
Left overs can be frozen and make another meal or quick lunch.
Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyone else: a resounding “huh?” That’s the thing about pizza with potato – it sounds strange, until you try it, and then you just get it.
A die-hard Linguiça fan on pizza, I was blown away by the idea of putting a potato on a pizza. Tender yet toothsome potatoes and Linguiça come together in a one of a kind pesto pizza experience.
Add this unbeatable flavor combination to your pizza-making repertoire now. Then when someone mentions potatoes on a pizza, you’ll know.
Ingredients:
Directions:
Garnish with green onion.
]]>Portuguese rice pudding, or Arroz Doce, is one of the most popular and traditional desserts in. Portuguese cuisine. It is a unique dish with simple ingredients which are combined to create a deliciously sweet and creamy egg based rice pudding.
Ingredients:
Directions:
Garnish with cinnamon.
]]>Carne de Porco à Alentejana (Portuguese Pork, Littleneck Clams and Potatoes) If you’re a meat lover, this traditional Portuguese dish is not to be missed. Carne de Porco à Alentejana is one of the most traditional (and widely popular) pork dishes in all of Portugal. However, don’t let the name fool you – this dish actually originates from the Algarve region.
The key to Carne de Porco à Alentejana is in the slow cooking, where pork is marinated for around four 24 hours and then fried alongside clams and served with potatoes. This is a delicious recipe served with black olives.
Made with our own Carne de Porco à Alentejana Mix
Carne Porco à Alentejana Directions
MARINATE THE PORK
Add seasoning mix with 2 cups of water, stir and mix till well blended. Add pork and cover the bowl with plastic wrap and refrigerate 12-24 hours.
SOAK THE CLAMS
When ready to cook, place the clams in a bowl of cold salted water for 1-2 hours before you start cooking. Rinse and drain the clams thoroughly.
START THE PORK
Uncover the pork and drain it using a slotted spoon, shaking off excess marinade. Important: make sure to reserve the marinade liquid! Heat the oil over medium high heat in a large pan. Add the pork, cook for 10 minutes, stirring occasionally. It’s fine if you get some liquid develop with pork. Most of the liquid will evaporate within the 10 minutes.
DEGLAZE THE PAN
Add reserved marinated liquid to pan with the pork. Stir until you've released all those tasty, bits from the pan.
COOK THE PORK
Reduce heat to a simmer and cover it with a lid. Cook the pork slow and on low heat for 40 minutes.
COOK THE POTATOES
While pork cooks to get tender, cook the potatoes. Deep fry, pan fry, air fry, or bake the potatoes at 375 F. When potatoes are cooked add a little salt and pepper over cooked potatoes while they cool, set aside.
STEAM THE CLAMS
Once the pork is done, raise heat to medium high. Add clams to the pot. Cover the pot and steam the clams for 5-10 minutes or until their shells open.
ASSEMBLE THE DISH
Transfer opened clams to a large casserole dish or individual plates. Layer the pork on top of the clams and add the potatoes on top chopped. Garnish with cilantro, giardiniera, and a few black olives then serve!
Despite the African sounding name, this is a Portuguese dish. Mozambique gained their freedom from Portugal in 1975, many of the foods of Mozambique have roots in Portuguese cuisine. A traditional Portuguese recipe. The most delicious Shrimp Mozambique! You’ll have dreams and cravings for it!
Made with our own Shrimp Mozambique Seasoning Mix
Ingredients:
Directions:
The most amazing oven baked chicken thighs! These chicken thighs come out crispy on the outside and amazingly tender and juicy on the inside. Baked chicken thighs are so easy to make with only a few ingredients and one pan!
Made with our own Portuguese Rosemary Chicken Seasoning Mix
Ingredients:
Directions:
Everyday Portuguese brings you the ultimate Portuguese rice. It takes its color and flavor from the combination of tomato, red and green bell peppers; it is gently flavored with natural chicken flavor, onion and garlic.
Everyday Portuguese’s rice is a faithful translation of a classic that has become one of America’s favorite rice dish! And now, it is one of the easiest too!
Portuguese rice is a staple in the homes of many Portuguese families. Virtually every Portuguese culture relies on a rice recipe as the basis of many meals. Make this easy Everyday Portuguese rice recipe a favorite in your home. It is scrumptious!
Made with our own Portuguese Rice Seasoning Mix
Ingredients:
Directions:
Traditional at any Portuguese feast, Carne Espeto, is one of my most treasured culinary connections to the Portuguese culture. The Feast of the Blessed Sacrament is a long standing and continued tradition that the many gather raw meat and roast it over an open pit of coals at the church’s feast each year. This is a delicious dish!
Made with our own Portuguese Carne no Espeto (Shish-Kabob) Seasoning Mix
Ingredients:
Directions:
Optional
Thread mushrooms, tomatoes, bell peppers, onions, and zucchini alternately after every piece of meat.
Caçoila is a delicious Portuguese-style of pulled pork or beef. There are countless versions of caçoila [ka-soy-la, although some folks say ka-sir-la] using different types of meat, such as pork, beef and liver, and different ways of serving it, like in a bowl or as a sandwich.
Some recipes add vinegar and cinnamon instead of wine and allspice. Recipes vary from family to family and region to region, whether in the United States, Azores, Madeira, Cape Verde, Brazil or in Portugal, they all have one thing in common, a long cooking process to ensure meat is very tender.
What I am sharing, reflect my Portuguese heritage. This is one of my food loves. I am addicted to this delectable slow-roasted meat and spices. This sandwich is very simple, meat and bread, but the flavor is so incredible! If you try this, you will understand why this savory, aromatic, salty, tender, juicy, slow-cooked meat ranks as one of my personal favorite dishes. A mixture of pork or both pork and beef can be used.
Made with our own Caçoila Seasoning Mix
Ingredients:
Directions:
The Portuguese people eat these pork sandwiches like we Americans eat burgers — anytime and anywhere. The Bifana is so popular, McDonald’s even launched the McBifana in Portugal.
It is a perfect storm of flavors and textures coming together to sweep you up and take your taste buds to wanting more and more.
Made with our own Portuguese Marinated Pork Bifanas Seasoning Mix
Ingredients:
Directions: