BEEFS PORTUGUESE STYLE
This is a recipe that I got from my mother-in-law. She doesn't measure, so it took me a while to get it close. The gravy is close to the one they use in Portuguese restaurants.
Provided by DARMYST
Categories World Cuisine Recipes European Portuguese
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
- In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
- Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 4 g, Cholesterol 80.5 mg, Fat 38.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 12.6 g, Sodium 271.9 mg, Sugar 0.7 g
FRIED PORTUGUESE STYLE BAY SCALLOPS
This is a simple, straight-forward way to prepare fresh bay scallops without distracting from their natural sweetness. The larger sea scallops would work just as well here.
Provided by threeovens
Categories Portuguese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the scallops in cold water. Spread on paper towels to dry. Put flour in a small bowl. Toss scallops in flour to coat completely.
- Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned. Add garlic and parsley and cook 30 seconds longer.
- Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper.
Nutrition Facts : Calories 399.2, Fat 23.9, SaturatedFat 14.8, Cholesterol 88.3, Sodium 796.2, Carbohydrate 28.3, Fiber 1, Sugar 0.3, Protein 17.3
BIFANA (PORTUGUESE PORK CUTLETS)
Posted on behalf of a request. Here in Toronto (which has a large Portuguese community), every Portuguese food store likely sells bifana; except for the bakeries, I've seen it frequently. It's very tasty -- I've never made it, but I've bought it on occasion and eaten it at my Portuguese girlfriend's home many times as well. Bifana is regarded more as a snack than a meal. This recipe is from "Uma Casa Portuguesa" (Portuguese Home Cooking) by Carla Azevedo.
Provided by Lennie
Categories Pork
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the pork cutlets and then pat dry with paper towels.
- Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
- In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce.
- Pour this over pork, make sure all meat is coated, and seal the bag.
- Refrigerate for several hours or overnight, turning bag over in bowl frequently.
- Bring meat to room temperature before cooking.
- To cook, remove pork from marinade and lightly pat pork dry with paper towels.
- Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most.
- When all the pork has been sauteed, drain off the fat and add the remaining wine (1/4 cup), remaining pimento paste (1/4 tsp), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.
- Bring this to a boil, stirring the pan to get up any brown bits.
- Return all the pork to the skillet, reduce heat to low, and cook for about another minute.
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- Bifana. One of the most popular options when it comes to street food in Portugal is sandwiches, and one can not go wrong with Bifana - the delicious pork sandwich.
- Francesinha. Another popular on-the-go snack and a calorie-bomb worth exercising for, Francesinha is also a must-taste sandwich while in Portugal. The traditional delicacy is made with various meats, cheese, and a special beer-based sauce.
- Prego. Make sure to add Prego to the list of your must-taste Portuguese sandwiches. A popular street food dish, Prego is made with thin slices of beef, cooked with onions and wine, and seasoned with garlic, which gives the sandwich its name.
- Alheira. Next on the list is Alheira, a typical Portuguese sausage made with meats and bread. The dish originally came from the northern part of the country but can now be found in locations all over Portugal with different twists on the original recipe.
- Pão com chouriço. Don't miss the chance to taste Pão com chouriço or Chorizo Bread while in Portugal! Made with Portuguese Chouriço pork sausage, seasoned with garlic and paprika, the snack resembles another sandwich that Portuguese street food is famous for.
- Chicken Piri-Piri. The renowned Piri Piri Chicken is a popular dish all over the world and surely a delicious thing to sample while roaming the streets of Portugal.
- Cataplana. Usually made with seafood, Cataplana is a stew that originated in the picturesque Algarve region. It is cooked in a special Cataplana pan, a piece of cookware similar to clamshells, which closes and seals tightly when cooking.
- Bacalhau. Standing for the word cod, Bacahlau usually refers to dried and salted codfish - a delicacy found in almost every store in Portugal. The salty specialty is one of the most popular ways of eating the fish; however, Portuguese cuisine is brimming with recipes for codfish, such as Bacalhau Suado à Lisboa, Pataniscas de Bacalhau, and many more!
- Sardinhas assadas. Another delicacy for seafood lovers, grilled sardines, or sardinhas assadas, is a traditional dish in Portugal popular among locals and visitors likewise.
- Bolinhos de bacalhau. The before mentioned codfish is an endless source of recipes for authentic Portuguese dishes; however, when it comes to snacks and street food, Bolinhos de bacalhau is worth emphasizing for sure.
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