Portuguese Torpedo Meat Recipes

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PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla.

Provided by Chef John

Categories     World Cuisine Recipes     European     Portuguese

Time 4h

Yield 12

Number Of Ingredients 14



Portuguese Custard Tarts (Pasteis de Nata) image

Steps:

  • Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
  • Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
  • Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
  • Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
  • Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
  • Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
  • Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
  • Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
  • Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
  • Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
  • Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
  • Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
  • Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 25.2 g, Cholesterol 125.2 mg, Fat 10.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 14.1 g

1 cup all-purpose flour
¼ teaspoon kosher salt
⅓ cup cold water
1 stick high-quality unsalted butter, fully softened, divided
¾ cup white sugar
¼ cup water
1 tablespoon water
1 cinnamon stick
1 lemon, zested in large strips
⅓ cup all-purpose flour
¼ teaspoon kosher salt
1 ½ cups milk
6 large egg yolks
1 teaspoon vanilla extract

PORTUGUESE STEAK

This is a very popular recipe in this area where the population is mostly of Portuguese decent. A gal I work with, who is from the Azores gave me this one.

Provided by CookstoRelax

Categories     Steak

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12



Portuguese Steak image

Steps:

  • Mash the garlic with the salt. Mix in the pepper,parsley, and bay leaf,forming a paste. Season the steaks on both sides with the paste.place in a deep sided dish.
  • Slowly pour the wine over the meat and marinate at least 2 hours(better overnight).
  • Reserving the marinade remove steaks . Heat the butter and oil in large skillet over med-high heat. Fry the steaks 3 minutes each side.Remove to a clean plate and cover to keep warm.
  • Add the reserved marinade to the hot pan and deglaze the browned bits . Remove from heat and quickly whisk in the cream. Place over med-low heat. Return the steaks to the pan and cook about three minutes. Sauce will thicken.
  • While the steaks are cooking fry the eggs in a separate pan.
  • Plate the steaks placing a fried egg on top of each, followed by a red pepper. Pool some sauce around the steak and serve with fried potatoes.
  • A traditional Portuguese meal.

Nutrition Facts : Calories 273.2, Fat 23.6, SaturatedFat 11.4, Cholesterol 56, Sodium 1800.5, Carbohydrate 4.6, Fiber 0.2, Sugar 0.5, Protein 1.1

4 steaks, 1/2 inch thick (sirloin or rib eye work very well)
8 sliced garlic cloves (thinly sliced)
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon chopped parsley
1 bay leaf, crumbled
1 cup red wine
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
4 eggs (optional)
1 marinated roasted red pepper (optional)

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



Beefs Portuguese Style image

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

¾ cup red wine
¼ cup water
10 cloves garlic, chopped
1 tablespoon chile paste
½ teaspoon white pepper
½ teaspoon salt
6 (4 ounce) beef tenderloin steaks
⅓ cup vegetable oil

RABANADAS (PORTUGUESE FRENCH TOAST)

I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. -Ana Paula Cioffi, Hayward, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6



Rabanadas (Portuguese French Toast) image

Steps:

  • In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.

Nutrition Facts : Calories 391 calories, Fat 21g fat (3g saturated fat), Cholesterol 131mg cholesterol, Sodium 313mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 11g protein.

1 cup sugar
2 tablespoons ground cinnamon
4 large eggs
2 cups 2% milk
Oil for frying
1 loaf (8 ounces) French bread, cut into 1-inch slices

PORTUGUESE TORPEDO MEAT

I am of Portuguese descent. One of the ethnic foods for the Portuguese is "chourice or linguica." It is a spicy sausage that if wonderful fried, scrambled with eggs or used in the next recipe! It's hard to find, but can be ordered online @ www.linguica.com or Gaspars.com.

Provided by quotFoodThe Way To

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10



Portuguese Torpedo Meat image

Steps:

  • Place all ingredients in pan and cook for 1 hour, stirring occasionally.
  • Add warm water if necessary to prevent sticking.
  • Serve on rolls of your choice.

Nutrition Facts : Calories 563, Fat 33.4, SaturatedFat 13, Cholesterol 153.2, Sodium 946.1, Carbohydrate 16.5, Fiber 3.5, Sugar 7.7, Protein 48.1

2 lbs lean ground beef
2 lbs not so lean hamburger
1/2 lb portuguese chorizo sausage, ground in a food processor
2 large green peppers, chopped
2 large onions, chopped
1 (8 ounce) can tomato sauce
1 (15 ounce) can peeled diced tomatoes
1 teaspoon paprika
1 tablespoon allspice
salt and pepper

MOM'S PORTUGUESE BEEF STEW

This is a favorite home meal from my mom. My sister had to write while my mom cooked in order to get the recipe right. It's easy and will impress anyone. Serve steaming hot on a bed of white rice.

Provided by dolcevita

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 6

Number Of Ingredients 18



Mom's Portuguese Beef Stew image

Steps:

  • Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
  • Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 37.9 g, Cholesterol 64.9 mg, Fat 12 g, Fiber 6.5 g, Protein 27.4 g, SaturatedFat 3.4 g, Sodium 279.1 mg, Sugar 6.3 g

2 tablespoons extra-virgin olive oil
1 pound beef stew meat, cut into cubes
1 tablespoon all-purpose flour
8 cloves garlic, minced
2 bay leaves
1 pinch ground black pepper
1 pinch salt
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 pinch paprika
½ fresh tomato, chopped
1 cup white wine
1 cup water
2 sprigs fresh parsley
3 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 (14.5 ounce) can green beans, drained

PORTUGUESE TRINCHADO RECIPE

Spicy South African Portuguese Braised Beef Common with peasant food, the origin of such a dish is hard to verify. It's believed to be popular in South Africa because of the Portuguese immigration from nearby Angola and Mozambique. The dish is traditionally served with a heap of chips (French fries) or Portuguese rolls.

Provided by johan.wasserman

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15



Portuguese Trinchado Recipe image

Steps:

  • Marinate the beef in a mixture of Worcestershire sauce (or soy sauce) and soy sauce for between 30 - 60 minutes. This will ensure that even the tougher cuts of meat are tender once cooked. Rinse marinade off meat before browning.
  • In a large saucepan, heat 1 tablespoon margarine and 1 tablespoon oil. When the margarine is melted and sizzling, add about ¼ of the beef and brown well. Remove the beef cubes from saucepan, place in a bowl and set aside. Repeat with the remainder of beef, but in batches. Add 1 tablespoon margarine and 1 tablespoon oil between the batches as needed. Each batch should brown for about 3 - 4 minutes so the juices are sealed within the cubes.
  • Reduce heat and add the onions, chili and their seeds, and cook for about 5 minutes, or until soft. Add the garlic and cook for another minute or so. Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.
  • Add the stock, red wine (or brandy) and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes.
  • Add the beef cubes together with any juices that may be in the bowl. Leave to simmer for about 20 minutes or until beef is tender and cooked. Season with salt and pepper.
  • Serve in bowls with fresh bread rolls and/or fries.

Nutrition Facts : Calories 1996, Fat 196.3, SaturatedFat 76.9, Cholesterol 247.5, Sodium 481.1, Carbohydrate 22.5, Fiber 1.9, Sugar 9.6, Protein 23.6

2 -3 tablespoons Worcestershire sauce or 2 -3 tablespoons soy sauce
1 -2 tablespoon balsamic vinegar
3 tablespoons margarine
3 tablespoons olive oil
1 kg cubed beef
2 large onions, chopped
3 -4 small hot red chili peppers, stemmed and chopped (retain the seeds)
6 -8 garlic cloves, minced
3 tablespoons flour
1 cup beef stock
1 cup red wine or 1/2 cup brandy
2 bay leaves
1 tablespoon sugar
salt & freshly ground black pepper
bread, for dunking

THE TORPEDO

Make and share this The Torpedo recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2



The Torpedo image

Steps:

  • Combine equal parts Voyant Chai Cream Liqueur and Jagermeister in cocktail shaker with ice.
  • Shake well
  • Strain into a shot glass.

3/4 ounce Voyant chai cream liqueur
3/4 ounce Jagermeister

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



Meat Pies With Spicy Portuguese Sauce image

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

1 1/2 lbs ground veal
3/4 cup fine dry breadcrumb, divided
2 tablespoons fresh cilantro, chopped
2 tablespoons flat leaf parsley, chopped
2 tablespoons buttermilk
2 large eggs, divided
1 teaspoon minced garlic
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons water
1 tablespoon creole seasoning, divided (or Emeril's Essence)
1/2 cup all-purpose flour
vegetable oil, for frying
2 tablespoons extra virgin olive oil
3/4 cup yellow onion, finely chopped
1 tablespoon minced garlic
2 anchovy fillets, minced
1/4 cup kalamata olive, pitted and chopped
3/4 teaspoon crushed red pepper flakes
1 (16 ounce) can crushed tomatoes
1 tablespoon tomato paste
1/4 cup water
2 tablespoons flat leaf parsley, chopped
2 tablespoons cilantro, chopped
salt & freshly ground black pepper, to taste

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Primarily, the whole duck is cooked in a seasoned stock alongside smoked meat and sausages. Shredded meat is then placed in a clay pot and topped with rice which was cooked in the same broth. Before baking, the dish is usually topped with sliced sausages or pieces of smoked meat. Arroz de pato is a popular lunch option in many traditional ...
From tasteatlas.com


12 ESSENTIAL PORTUGUESE FOODS TO EAT WHILE IN PORTUGAL - AFAR
11. Leitão assado (suckling pig) There are few Portuguese events that rival a traditional spit-roasted, whole hog affair cooked to perfection (tender and juicy on the inside, crunchy on the outside) in Mealhada. The town, 14 miles north of Coimbra in central Portugal, is the country’s undisputed suckling pig capital.
From afar.com


PORTUGUESE CUISINE - WIKIPEDIA
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular medieval dishes of meat, fish, poultry and others.. Culinária Portuguesa, by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the …
From en.wikipedia.org


PORTUGUESE TRANSLATION OF “TORPEDO” | COLLINS ENGLISH-PORTUGUESE …
Portuguese Translation of “torpedo” | The official Collins English-Portuguese Dictionary online. Over 100,000 Portuguese translations of English words and phrases.
From collinsdictionary.com


TOP 15 MUST TASTE STREET FOOD DISHES OF PORTUGUESE CUISINE
In addition to that, the hearty sandwich is topped with an egg and served with a side of fries. 3. 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.
From firebirdtours.com


YOUR GUIDE TO PORTUGUESE SAUSAGES & CURED MEATS
Preparation: marinated in salt, garlic, red vinho verde and bay leaf for 2-4 days. All is drained and seasoned with paprika which can be sweet, spicy or a mix of both. Casing: hog’s. Smoked: 10 days with oak wood. Preferably served: roasted in aguardente using a small clay roaster (a staple in any home).
From tasteporto.com


BEST TRADITIONAL PORTUGUESE SEAFOOD DISHES TO TRY AND MAKE
6. Cataplana de marisco. Photo: Olga_Go /Shutterstock. Cataplana de marisco is a seafood dish from the south of Portugal. This traditional stew usually contains a variety of shellfish, including shrimp, clams, and mussels, mixed with potatoes, tomatoes, and onions.
From matadornetwork.com


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