PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH
Entered for safe-keeping, as Portuguese cooking fascinates me, and this recipe promises some exciting left-overs. This can be used to marinate fish that has been fried or grilled: refrigerate for 2-3 days in the sauce, then serve. From Ana Patuleia Ortins' "Portuguese Homestyle Cooking." Of course, you can also pour over freshly cooked fish or serve it on the side. Edited 7/06/12 to add smoked paprika as an option.
Provided by KateL
Categories Sauces
Time 15m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
- Add the bay leaf, parsley, and paprika.
- Heat through and remove from the heat.
- Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.
Nutrition Facts : Calories 176.9, Fat 18.2, SaturatedFat 2.5, Sodium 198.3, Carbohydrate 3.1, Fiber 0.8, Sugar 0.7, Protein 0.6
MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE
Steps:
- Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.
PORTUGUESE VINEGAR SAUCE W/ HOT PEPPER PASTE FOR FISH (MOLHANGA)
Entered for safe-keeping, this is a very tangy sauce for fish, packing heat, provided by Ana Patuleia Ortins in "Portuguese Homestyle Cooking". It uses Recipe #460621 #460621 as an ingredient. The use of whole cumin seed is traditional when making molhanga, but if unavailable, use cumin powder. Note that those who are allergic to ragweed may be severely allergic to safflower as well. Edited 7/06/12 to add smoked paprika as an option.
Provided by KateL
Categories Sauces
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a mortar and pestle and blending well after each addition, combine the cumin, garlic, salt, safflower or paprika, nutmeg (if using), pepper, and sugar. Follow with the hot pepper paste (or hot chili sauce) and parsley.
- Transfer to a bowl. Stir in the water and vinegar and whisk in the olive oil.
- To use, pour over the cooked fish or serve on the side.
Nutrition Facts : Calories 40.9, Fat 3.5, SaturatedFat 0.5, Sodium 294.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 0.5
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
HOT PEPPER PASTE LIKE SAMBAL OELEK
From Ricardo. I made it tonight and it's very good. It can be used in asian dishes, mexican... For a spicy dip, mix 1/2 cup plain yogurt with 1/4 cup of homemade hot pepper paste or 1 tablespoon sambal oelek store-bought. Delicious in sandwiches and burgers.
Provided by Boomette
Categories Peppers
Time 25m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In food processor, mix all ingredients until you have a lumpy paste. Put in a saucepan (I used a small saucepan and it was perfect). Bring to boil and let simmer slowly about 15 minutes. Add salt to taste.
- Pour in a jar and let cool. It's good up to one month in the fridge.
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