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
MEAT PIES WITH SPICY PORTUGUESE SAUCE
This traditional Portuguese recipe is courtesy of Emeril Lagasse. The sauce complements the meat pies very well, but could also be used on pasta or even as a pizza topping. It's a long recipe but really not that difficult. Read through the entire recipe first. Emeril wrote this to use as an appetizer, so there are 36 small meat pies. I suppose you could try to make the pies larger if you wanted to serve it as a main course. Enjoy!
Provided by LifeIsGood
Categories Savory Pies
Time 1h30m
Yield 36 serving(s)
Number Of Ingredients 25
Steps:
- Meat Pies:.
- Place the veal, 1/4 cup of the bread crumbs, cilantro, parsley, buttermilk, 1 egg, garlic, salt and crushed red pepper flakes in a large bowl and mix quickly but thoroughly.
- Form the mixture into meatballs the size of a large walnut, about 2 tablespoons each.
- Beat the remaining egg with 2 tablespoons water and 1 teaspoon Creole seasoning (or Emeril's Essence) in a shallow bowl.
- Combine the flour and 1 teaspoon of Creole seasoning (or Essence) in another shallow bowl.
- Combine the remaining bread crumbs with the remaining 1 teaspoon of Creole seasoning (or Essence) in a thrid shallow bowl.
- Dip each meat pie first into the seasoned flour, then into the egg wash, letting the excess drip off, and finally into the bread crumbs, coating evenly.
- Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper.
- Cover tightly with plastic wrap and refrigerate until ready to cook. The pies may be made ahead of time and kept in the refrigerator for up to 5 hours.
- Make the Sauce:.
- Heat the olive oil in a saucepan over medium-high heat.
- Add the onions and garlic and cook, stirring, until soft, about 4 minutes.
- Add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.
- Add the tomatoes, tomato paste, and 1/4 cup water.
- Stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes.
- Add the parsely and cilantro, and season with salt and pepper.
- Keep warm while you finish the meat pies.
- Finish the Meat Pies:.
- Add enough oil to come 1/2 inch up the sides of a large heavy skillet and heat over medium-high to high heat until very hot. In batches, fry the meat patties in the oil until deep golden brown, 3 to 4 minutes on each side.
- Using a slotted spatula, transfer to paper towels to drain.
- Serve hot with the sauce.
Nutrition Facts : Calories 60.7, Fat 2.6, SaturatedFat 0.8, Cholesterol 27.5, Sodium 213.3, Carbohydrate 4.4, Fiber 0.5, Sugar 0.9, Protein 4.8
SPICY HARISSA MEAT PIES
A spicy meat mix with harissa baked inside a flaky pastry crust. Great with a tossed salad or as a television snack.
Provided by fotog99
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 29
Steps:
- Combine chile peppers, garlic, olive oil, chili powder, coriander, cumin, lime granules, and sea salt in the bowl of a food processor; pulse until blended. Set aside 1/2 cup harissa and store remainder in the refrigerator for another use.
- Sift flour, chili powder, cumin, and sea salt for the pastry into the bowl of a food processor. Add butter and shortening and pulse until crumbly. Pour cold beer in a little at a time, with the processor running, until a ball of dough forms and pulls away from the sides.
- Transfer dough to a lightly floured silicone pastry mat and roll to a thickness of about 1/8 inch. Cut dough into eight 8-inch circles and cover with waxed paper or a damp cloth while you prepare the meat filling. (If refrigerating dough overnight, let it rest on the counter for at least 15 minutes before using.)
- Heat oil in a heavy skillet over medium heat; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add ground beef, salt, pepper, cumin, and thyme. Cook and stir until beef is browned and crumbly, about 10 minutes. Stir in the reserved 1/2 cup harissa. Add bread crumbs, beef stock, chili powder, and cayenne pepper. Cover and simmer, stirring occasionally, until all liquid has been absorbed and filling is moist but not watery, 10 to 15 minutes. Remove from the stove and set aside to cool.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Mix beer and egg together in a small bowl.
- Uncover the dough circles and place 2 to 3 tablespoons of the meat filling in the center of each circle, leaving a clean margin of dough all the way around. Moisten the edges of the circles with the beer-egg mixture. Fold dough in half, enclosing the filling, and pinch edges closed with a fork. Lightly brush each pastry with beer-egg mixture and transfer to the prepared baking sheet.
- Bake in the preheated oven until pastries are golden brown, about 20 minutes.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.3 g, Cholesterol 52.8 mg, Fat 30.1 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 8.9 g, Sodium 486.3 mg, Sugar 3.1 g
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