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Beef and Pork RSS

Beef and Pork -

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: 4 two inch thick sirloin steaks 1 cup red wine 1 tablespoon minced garlic 1 teaspoon salt 1/2 teaspoon ground black pepper 2 bay leaves 3 tablespoons vegetable oil 4 tablespoons butter 4 large eggs 4 teaspoons butter or olive oil to cook eggs Side of Brown Gravy Directions: In a medium bowl, whisk together the wine, garlic, salt and pepper. Pour the marinade into a bowl or large freezer bag Place the steaks and bay...

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Beef and Pork, Sandwiches -

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 6Ingredients: 1 package of Piri Piri Sloppy Joe Seasoning Mix 1 (15oz.) can diced tomatoes...

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Beef and Pork -

 These marinated pork cubes are amazing! This recipe is a traditional meal served on all the Azores islands. This marinade is also used to marinate the pork for Carne de Porco à Alentejana and is one of the most traditional and popular pork/seafood dishes of Portuguese cuisine. 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 MixIngredients:2½ pounds boneless pork butt or pork belly (cut...

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Beef and Pork -

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...

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Beef and Pork -

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...

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