PORTUGUESE CHOURICO AND PEPPERS
Great as a sandwich like sloppy Joes or over mashed potatoes or rice.
Provided by MRSBONA
Categories World Cuisine Recipes European Portuguese
Time 10h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.
Nutrition Facts : Calories 578.8 calories, Carbohydrate 11.5 g, Cholesterol 99.9 mg, Fat 43.6 g, Fiber 1.9 g, Protein 29 g, SaturatedFat 16.4 g, Sodium 1574 mg, Sugar 4.7 g
PORTUGUESE PORK WITH RED PEPPERS
One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.
Provided by Stuart Miller
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
- With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
- Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
- Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
- Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g
PORTUGUESE SWEET RED PEPPER PASTE (MASSA DE PIMENTãO)
Entered for safe-keeping, when I want the authentic version of this important and frequently used ingredient in Portuguese dishes: I admit that I am more likely to buy this than make this. This came from Ana Patuleia Ortins' "Portuguese Homestyle Cooking". This takes about 4-5 days, and the 2 cups will keep several months in the refrigerator when stored as directed, as the salt acts as a preservative. DO NOT ADD GARLIC to this preserved paste, but instead use fresh garlic recipes that call for pepper paste. Sterilized baby-food jars may also be used.
Provided by KateL
Categories Sauces
Time P4D
Yield 2 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- Set a colander inside a large noncorrosive pan or dish with sides. (You may also use a wooden produce crate with narrow spaces between the slats found at a local produce market as a colander; you would be half-way to Portugal in your mind, at least.).
- Pour a 1-inch layer of salt into the colander to form the base. Some salt will seep out.).
- Place a layer of peppers, skin side up, on the salt, pressing the peppers into the salt. UNCURL EVEN THE SMALLEST PART OF THE PEPPER, otherwise mold will form.
- Cover with a 1/2-inch layer of salt and the remaining peppers, ending with another 1/2-inch layer of salt. Place a heavy dish or bowl on top to weight it down.
- Let stand for up to 5 days to allow the moisture to drain from the peppers. After the fourth day, the peppers should be thinner, about 1/4-inch or less. The salt will be damp and the amount of liquid draining will be barely a trickle.
- Shake off the excess salt and process the peppers briefly with either a hand-cranked grinder, food processor, or blender. The texture will not be smooth -- more like coarsely ground tomatoes.
- Fill the sterilized jars, leaving about an inch at the top. Pour olive oil over the top to a depth of 1/2 inch. Close the jar tightly and refrigerate.
- To use massa de pimentão, simply push aside the congealed olive oil with a spoon, remove what you need, replacing the oil and adding more, if necessary. Use sparingly.
Nutrition Facts : Calories 72.4, Fat 6.9, SaturatedFat 0.9, Sodium 55115.7, Carbohydrate 2.5, Fiber 0.9, Sugar 1.7, Protein 0.4
PORTUGUESE-STYLE RED PEPPER PASTE
Make and share this Portuguese-Style Red Pepper Paste recipe from Food.com.
Provided by Bev I Am
Categories Sauces
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Put roasted peppers, salt, garlic and 1 TBS oil in a blender, blend until smooth.
- Slowly add remaining 2 TBs oil, blending until the paste is the consistency of whipped cream.
- Makes about 2 1/2 cups.
- Note: The paste will keep in the refridgerator for up to 4 days.
- If it separates a little, drain off liquid.
Nutrition Facts : Calories 229.8, Fat 17, SaturatedFat 2.3, Sodium 476.5, Carbohydrate 17, Fiber 5.7, Sugar 11.3, Protein 2.8
PORTUGUESE HOT PEPPER PASTE (MASSA DE MALAGUETA)
Entered for safe-keeping, when I want to cook authentic Portuguese recipes. It differs from Recipe #460610 in that water is not drained off and the seeds are retained to ensure the fire of the chili peppers. Malagueta peppers are longer (riper) than piri piri peppers; they are also known as hot red finger peppers. These peppers keep for at least 6 months, if refrigerated. Per Ana Patuleia Ortins in "Portuguese Homestyle Cooking", some versions of this recipe add a touch of lemon juice or vinegar and garlic, but this simple paste adds heat to a dish while allowing you to add lemon or garlic to your taste, depending on the dish. Use either 2 8-ounce jars or 4 4-ounce jars, sterilized for canning/preserving. When adding to a recipe, remember that this is high in salt, so taste the dish before adding any additional salt.
Provided by KateL
Categories Sauces
Time P8D
Yield 2 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Remove and discard the green caps and stems of the peppers but do not discard the seeds. Finely chop the peppers either by hand, or in a grinder or food processor. Transfer the chopped peppers to a medium bowl. Stir in the salt (and vinegar, if using), mixing thoroughly.
- Let the mixture stand in this bowl (covered) for 8 days in the refrigerator, giving the mixture a few turns every day.
- On the eighth day, pack the mixture into a sterlized jar, top it off with 1/2-inch of olive oil and refrigerate.
Nutrition Facts : Calories 51.1, Fat 4.6, SaturatedFat 0.6, Sodium 3539.3, Carbohydrate 2.5, Fiber 0.4, Sugar 1.5, Protein 0.5
PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN)
This recipe honors the Portuguese explorers who did so much to introduce peppers to the Old World. Try to start this the day before you plan to serve it so the paste can really flavor the meat. For Chicken variation, see directions in steps. Nice served with rice. From Eating Well.
Provided by Bev I Am
Categories Chicken
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare Portuguese-Style Paste (see recipe I posted).
- Place pork chops in a shallow glass dish and rub pepper paste over both sides.
- Pour wine over the chops.
- Cover and refrigerate for at least six hours or overnight, turning once or twice.
- Drain marinade into a small saucepan.
- Add oil and bring to a simmer.
- Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
- Stir in pepper and salt.
- Measure out 1/4 cup sauce for basting.
- Keep remainder warm.
- Meanwhile, heat grill to medium-high.
- Lightly oil grill rack.
- Place the chops on the grill.
- Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
- Serve immediately, passing remaining pepper sauce separately.
- Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
- Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
- Serves 6.
PIMENTA MOIDA (PORTUGUESE RED PEPPER SAUCE)
A spicy condiment used in Portuguese cooking. Use to spice up soups, rubbed onto a chicken before roasting, or add to liquid when cooking vegies.
Provided by Outta Here
Categories Low Protein
Time 20m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Wash and stem the peppers. Remove seeds if you don't want the "heat".
- Place peppers and salt in a food processor and blend.
- Place the ground peppers in a medium saucepan and boil for 5 minutes. Stir in vinegar and pour into a clean jar. Cool.
- When cool, top with a layer of olive oil, put lid on jar and refrigerate up to 3 months.
Nutrition Facts : Calories 184.4, Fat 2, SaturatedFat 0.2, Sodium 14188.7, Carbohydrate 40, Fiber 6.8, Sugar 24.1, Protein 8.5
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