Category: Main Courses

Sangria Steak Sliders

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A great recipe for inside grilling!  If you have a grill pan, a pitcher of Sangria, some steak and bread and about 10 minutes on y our hands you have everything you need to make these delicious little lunch treats!  I kind of tripped upon this recipe the day I made my “A Taste of St. Michael Sparkling Sangria”.  I happened to have the pitcher there and being mid-week, we don’t do a whole lot of drinking.  I also happened to have picked up some thin cut steak sandwich steaks at the market and some bread…. So I got to thinking, what could I do with these ingredients???

Well, the answer was make that Sangria into a marinade!  And I must say it worked out really well! These are great for a quick lunch, a party or as a snack.  If you don’t happen to have these ingredients handy, you could either make some sangria or look below for some additional instructions.

To the Sangria all I added was about 3 Tbs. of kosher salt and 2 large garlic cloves, sliced. I let it marinade for about an hour… You could do this up to about 6 hours ahead (I don’t suggest any longer because of the acid from the oranges and pineapples)

Add some butter and oil onto a grill pan.

Place the steaks in the heated pan over medium high heat… These sandwich steaks are so thin that they really only need a sear on both sides and they are done… I also place some pineapple slices on the grill along with some of the garlic cloves (these garlic slices are huge!)

Then just take a slice or two of steak and place on the slider sized bread. I prefer a Portuguese Pop Seco.

Then just take a slice or two of steak and place on the slider sized bread. I prefer a Portuguese Pop Seco.

Add on some grilled pineapples and if you like grilled garlic.

Add on some grilled pineapples and if you like grilled garlic.

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Recipe for Sangria Steak Sliders:

(makes 4 sliders, serves 2)

8 thinly sliced steak sandwich steaks (about 1/2 lb)

4 slider size rolls (I like Portuguese rolls)

2 cups Sangria with fruit (If you don’t have this, combine 2 cups sweet red wine with one small can of pineapple slices with juice and slice up one orange as a substitute)

2 large garlic cloves sliced

3 Tbs. kosher salt

2 Tbs. butter

2 Tbs. veggie oil

Directions:

Add salt and garlic to Sangria.  Marinate meat 1-6 hours.

Heat a grill pan over medium high heat.  Add butter and oil.  Sear steak on both sides (about 2-3 mins each side).  Sear pineapple and garlic as well.

Add steak, pineapple and garlic to roll.

Enjoy!

Holy Ghost Skewered Meat (Carne Espeto)

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Traditional at any Portuguese feast, Carne Espeto, is one of my most treasured culinary connections to my culture.  As I went over briefly in my post, “The Holy Ghost Feast at Espirito Santo Church…” it is a long-standing and continued tradition that the men in my family gather raw meat and roast it over an open pit of coals at my church’s feast each year.  I love this dish so much that I decided to come up with my own recipe.

As seen in my recipe for Grilled Montreal Steak, I normally like to give a salt rub time to work it’s way into meat, but in keeping with the method used at the feast, this will be a quick rub method. As a result, what you get is a very salty meat… although still not as salty as what you get at the actual feast.  This works for me though as it’s an added bonus to be able to control the flavor a bit more.  Using just 5 simple ingredients, anyone can bring home Holy Ghost Skewered Meat.

Start by Skewering about 3 lbs. of cubed chuck or stew meat.

Start by Skewering about 3 lbs. of cubed chuck or stew meat.

Start the spice rub with one cup of kosher salt.

Start the spice rub with one cup of kosher salt.

To the salt add 1 Tablespoon of dry crushed red pepper, 2 Tablespoons of garlic powder and one Tablespoon of ground black pepper.

To the salt add 1 Tablespoon of dry crushed red pepper, 2 Tablespoons of garlic powder and one Tablespoon of ground black pepper.

Mix all your spices together. You will likely have about half of this left over for next time. Just pop it in an air tight container or bag and you’ll have it for next time.

Coat each piece of meat generously with the rub.

Coat each piece of meat generously with the rub.

Place the seasoned skewers on the grill... I am using a charcoal grill, you could use a gas grill turned up to high heat, but if you can use a charcoal grill, the flavor will be much more similar to that of the Holy Ghost Feast meat.

Place the seasoned skewers on the grill… I am using a charcoal grill, you could use a gas grill turned up to high heat, but if you can use a charcoal grill, the flavor will be much more similar to that of the Holy Ghost Feast meat. (How to light a charcoal grill)

Turn the meat every 5 mintues or so. This is not a “walk away from the grill” type of recipe… these skewers need to be watched pretty closely… So, grab a beer and enjoy the process.

I normally like my beef cooked to medium... but, for some reason with this recipe I tend to lean toward well done. To achieve this without burning, you'll want to start with a sear on the meat over the "hot" side of the grill and then moving to the "cool" side of the grill.

I normally like my beef cooked to medium… but, for some reason with this recipe I tend to lean toward well done. To achieve this without burning, you’ll want to start with a sear on the meat over the “hot” side of the grill and then moving to the “cool” side of the grill.

When through, this is what you should see. Let the meat rest a good 10 minutes.

When through, this is what you should see. Let the meat rest a good 10 minutes.

done4Recipe for Holy Ghost Skewered Meat (Carne Espeto):

(Serves 5-6)

3 lbs of beef, cubed

1 Cup Kosher salt

1 Tbls. dry crushed red pepper

2 Tbls garlic powder

1 Tbls. ground black pepper

Directions:

Skewer beef, set aside.  In a medium-sized bowl, mix salt, red pepper, garlic and cracked black pepper together.  Sprinkle liberally on each piece of meat.  Roast meat over charcoal.  Attend the grill frequently and turn every 5 minutes or so. Once you have a good sear on the meat, move to a cooler area of the grill.   Once done to your liking, remove from grill and let rest about 10 minutes.

 

BCT Frittata (Bacon,Cheese & Tomato)

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done1Looking for a special breakfast to sit down to with your family?  Something delicious and easy? Something for Father’s Day or to feed a crowd? Maybe something you can mix up the night before and pop it in the oven in the morning? This Bacon Cheese & Tomato Frittata fits the bill.  I recently made a similar frittata for a girl’s bachelorette weekend… My husband loves bacon, so this one has thick cut bacon cooked right in.  A frittata is like a baked omelet.  And because it is baked, the eggs are light and fluffy and perfectly cooked throughout.

What you will need for this to come out perfectly is an oven safe non-stick skillet... if you don’t have this, no worries, just spray a baking pie dish with cooking spray or coat with butter and pour contents into that.

If you like or dislike any of these ingredients or if you happen to have something else on hand, substitute at will.  The important thing is to saute hard veggies like onions.  The frittata I made on the girl’s weekend was made up of onions, red bell peppers and sliced baked ham with a sharp cheddar.  I was also feeding a larger crowd, so I used 10 eggs instead of just 8 and I added a half cup of cream.  Customize it to what you like!

Start with your bacon. Cut up about 4 slices of thick cut bacon and start sauteing in the skillet.

Dice up some onions.

Add your onions right in with your bacon as it is cooking down.

Keep the onions and bacon going over medium heat until it's time to add in the eggs. Meanwhile get the rest of the ingredients prepped.

Keep the onions and bacon going over medium heat until it’s time to add in the eggs. Meanwhile get the rest of the ingredients prepped.

Dice up some cheddar... this is mild, sharp works well also.

Dice up some cheddar… this is mild, sharp works well also.

Cut up some sweet grape tomatoes.

Cut up some sweet grape tomatoes.

Crack 8 eggs into a bowl and scramble with a fork.

For this Frittata, I added in a smal pinch of Herbs de Provence... Be careful here, this is a strong spice for such a delicate dish, you only want to add in the smallest pinch. If you happen to have fresh herbs instead, great... some thyme and parsley would be lovely here.

For this Frittata, I added in a small pinch of Herbs de Provence… Be careful here, this is a strong spice for such a delicate dish, you only want to add in the smallest pinch. If you happen to have fresh herbs instead, great… some thyme and parsley would be lovely here.

add cheese

Add in a pinch of salt and freshly cracked pepper.

Add in a pinch of salt and freshly cracked pepper.

When your onions and bacon are good and caramelized, you will know it’s time to drain off some of the fat add in the eggs.

Add in your egg mixture.

Add your tomatoes.

Bake in the oven at 350°F for about 10 minutes.

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Recipe for BCT Frittata:

(serves 4-6)

8-10 eggs

1/2 onion diced

4 slices thick cut bacon, cut into 1″ pieces

3 oz. cheddar, cubed

8-10 grape or cherry tomatoes

1 small pinch kosher salt

4-5 cracks of fresh black pepper

1 small pinch Herbs de Provence (optional)

Directions:

Render bacon in a non-stick oven safe skillet.  Add in diced onions.  In a separate bowl, scramble eggs.  Add in Herbs de Provence, salt and pepper.  Add in cheese.
Once onions and bacon are caramelized, add in egg mixture. Top with tomatoes.

Bake at 350°F for about 10-12 minutes until set.  (Eggs will slightly puff when done)

*note – this is a gluten-free recipe

 

Cran-Raisin & Walnut Chicken Salad Wrap

done1I used to study at a little coffee shop in college just before the boom of the “internet café” that has long since closed.  They had great space to study, great coffee, great chess and one really special sandwich.  It was a chicken salad wrap with cranberries, raisins and walnuts in it!  As a college student who was bound to mediocre pizza and stale fries from the student cafeteria, something as unique as this wrap was a real treat, not to mention, somewhat of an education in my culinary journey through life.  This is my take on the first “wrap” I was ever inspired to teach myself to make.

The mixing of the sweet dried fruit and the crunch of the nuts pair really well with the creamy savory chicken salad.  Take that filling and nestle it in crunchy romaine lettuce and a smooth pumpernickel wrap and you may never be satisfied with a plain ole chicken salad sandwich again!

Let’s start by making the salad:

Chop up and slightly shred some left over chicken breast.

Add in your real mayonaise.

Add in your real mayonnaise.

I used to just get a bag of dried cranberries and then a box of raisins... but, I recently found this cool bag of already mixed cranberries and raisins. How cool is that?

I used to just get a bag of dried cranberries and then a box of raisins… but, I recently found this cool bag of already mixed cranberries and raisins. How cool is that?

Add them in to the chicken.

Chop up some walnuts… If you don’t like walnuts, you can swap this out for your favorite nut.

Next, add in some chopped walnuts.

Next, add in some chopped walnuts.

Now some salt and pepper and mix together.

Now some salt and pepper and mix together.

Now, let’s put build the wrap:

I found this pumpernickle wrap (and it's low-carb!).

I found this pumpernickel wrap (and it’s low-carb!). If you prefer wheat or plain, or sun-dried tomato, go for it, make it fun!

Lay out a few leaves of romaine lettuce.

Add the salad on top of the lettuce.

Add the salad on top of the lettuce.

Start by folding one side and then the other.

Now take the long side, fold it over and roll.

You shoul be left with something that looks like a burrito.

You should be left with something that looks like a burrito.

Cut on a diagonal and garnish with a grape tomato and a caper on a coctail tooth pick.

Cut on a diagonal and garnish with a grape tomato and a caper on a cocktail tooth pick.

Recipe for Cran-raisin & Walnut Chicken Salad Wrap:

(serves 2)

1 cup chicken breast, chopped

1/2 cup real mayonnaise

1/2 cup dried cranberries and raisins, mixed.

1/2 cup walnuts, chopped

salt and pepper to taste

2 pumpernickel wraps

6 romaine lettuce leaves

grape tomatoes and capers for garnish

Directions:

Mix together first 5 ingredients.  Build wrap by placing the romaine lettuce on the wrap.  Scoop out half the salad and tuck into the lettuce.  Fold in the top and bottom and roll the alternating ends to wrap.  Cut in half on a diagonal, garnish with tomatoes and capers.

 

Beef Stroganoff

done3Have you ever wondered what you can do with left over steak from your fabulous weekend of grilling?  I know I don’t care for plain reheated steak, because as good as steak is right off the grill, to me, it has a funny taste in the microwave or even in the oven.  So, I came up with some creative ways to reuse it, not least of which is this amazing comfort food.  And with the steak already pre-made, you actually take half the work out of the meal!  It’s a win win.  Now I find myself making and saving a bit of extra steak to add into this creamy hearty meal.

The steak I use in this recipe is my Grilled Montreal Steak (about 8-10 oz) cooked to medium.  So, the steak is not only cooked, but seasoned.  Additional ingredients you will need are some sliced mushrooms which you can slice yourself as I did or buy pre-sliced (same price in the store, so save yourself the work!), some fresh herbs, onions, white wine, beef stock and sour cream.  And then I always like to ladle my stroganoff over some lovely buttered egg noodles, yum.

Before you get started, take your steak out of the fridge so it isn’t so cold when you need it.  Then grab yourself a nice big skillet, I am using a big 14″, but a 12″ will be fine too.  Then get your water salted and heated for to drop your noodles because this recipe doesn’t take long at all once you are prepped.

Here is my left over steak.

Here is my left over steak.

If you don’t have left over steak, of course you can still make this recipe, just grill up a steak and proceed with the rest of the recipe.

Slice up the steak and set aside.

Start by dicing some onions and get them goin on the skillet over medium heat with some butter and olive oil.

Dice some onions and get them going on the skillet over medium heat with some butter and olive oil.

Prepare your mushrooms if you bought them whole like I did. Brush off any residue from the growing and just cut nice even slices. (But, like I said above, you can save yourself this step by buying them pre-sliced)

Prepare your mushrooms if you bought them whole like I did. Brush off any residue from the growing and just cut nice even slices. (But, like I said above, you can save yourself this step by buying them pre-sliced)

Now add your mushrooms in with your onions in the skillet. Saute the two for a couple minutes (don’t add salt at this point)

Now crush one clove of garlic. You can either just peel it an throw it in at this stage (then fish it out later) or you can mince it and leave it in... depends how much you like garlic, I mince it.

Now crush one clove of garlic. You can either just peel it and throw it in at this stage (then fish it out later) or you can mince it and leave it in… depends how much you like garlic, I mince it.

Chop up some thyme after removing from the stem and toss in the pan. That's the last chopping you will need to do.

Chop up some thyme after removing from the stem and toss in the pan. That’s the last chopping you will need to do.

Grab some flour. About two heaping soup spoons should do it.

Spread the flour over the contents in your skillet and add a pinch of salt at this point. Mix in to cook the flour for about a minute.

Add in about a cup of dry white wine. Cook for a minute until it starts to come to a boil.

Now, add in one small can of beef stock. If you have homemade beef stock, great! Add in about a cup and a half… but, I didn’t have any on hand, so I took some help from my pantry.  Again, cook this stirring pretty frequently until it comes to a boil. Then turn your burner down and let thicken up a bit (4-5 mins).

Add in your beef at this point. Remember your beef is already cooked, so you are really just reheating in your gravy.

Add in a few dollops of sour cream and stir. Turn off your burner as soon as you have mixed in. Crack about 4-5 cracks of fresh cracked black pepper.  Taste for salt and you’re done.

Serve over egg noodles.

Serve over egg noodles, sprinkle with some fresh ripped parsley, an extra dollop of sour cream and enjoy with a nice glass of wine!

Recipe for Beef Stroganoff:

(Serves 4)

1 8-10 oz. grilled steak, sliced

1 cup sliced Baby Bella mushrooms (or white is fine too)

1 medium onion, diced

1 clove of garlic (either crushed or minced)

1 tsp. minced fresh thyme

1 cup dry white wine

1 small can of beef stock or 1 1/2 cups home-made beef stock

1 Tbs. butter

2 Tbs. olive oil

3 Tbs. flour

5 Tbs. sour cream

4-5 cracks of fresh cracked black pepper

Kosher salt to taste

Fresh ripped parsley over top

Directions:

In a large skillet over medium heat, melt in butter and add oil.  To this add onions, saute for a minute.  Add in mushrooms, saute for a few minutes.  Add in garlic, saute for one more minute. Add in thyme. Add in a pinch of salt and flour. Stir and cook for an additional minute.

Next, add in wine,  bring to a boil. Add in beef stock, bring to a boil, stirring frequently.  Add in steak and sour cream.  Cook just long enough to heat steak through.  Shut off burner.  Taste for salt, add if needed.  Sprinkle with parsley.  Serve over warm buttered egg noodles with a dollop of sour cream in each plate and enjoy!

Buffalo Chicken Salad

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“It’s yummy!”  This is what I got from my husband when I asked him what to write about Buffalo Chicken Salad.  And quite plainly put, it is just that, yummy.  It’s also very low in carbs and pretty darn healthy.  So, when I am looking for a quick lunch that I can pull together in under 15 minutes, I take a little help from my pantry and my freezer!

This is a simple and quick lunch that is filling and super easy!.  I keep my freezer stocked with organic individually wrapped chicken breasts.  These are great because all I have to do is toss the sealed packages in a bowl of warm tap water and they are defrosted in under 10 minutes.  Then I am not having to work with an entire package of chicken every time I want to whip something up!

Two other pretty important pantry staples in this recipe are my buffalo wings sauce.  Now, anybody can make buffalo sauce.  All it is is hot sauce and melted butter.  That being said, I buy the bottle because sometimes I just feel like skipping that step.  Also, blue cheese dressing.  This recipe is a bit more complicated and honestly, when you’re trying to put a meal on the table in under 15 minutes, a well made dressing is the way to go.  Plus, you can skip having to buy blue cheese and constantly wondering if its supposed to be blue or if new blue has developed!

OK… so those are my tricks for this recipe, let  me take you through it:

Slice up your chicken breasts… I use one breast for my husband and I to both eat a good hearty salad.  If you like two, then use two.

I brown both sides of the sliced chicken getting some good caramelization on both sides. This takes about 4-5 minutes per side.

While the chicken is browning, I like to wash and run my mixed greens through a salad spinner.

Dice up one stalk of celery.

Wash and dry some grape tomatoes.

Toss the celery, tomatoes and mixed greens together. (All of it should be dry at this point)

This is the buffalo sauce I like to use.

This is the buffalo sauce I like to use.

Once the chicken is completely cooked through and nicely browned on both sides. Add in sauce. I do this right in the pan. You can transfer to a bowl if you are worried about scratching your pan. (I like less dishes)

Once the chicken is dredged in the sauce, take two forks and shred the chicken right in that sauce. This will allow all the cooked chicken to get coated in sauce.

Once the chicken is dredged in the sauce, take two forks and shred the chicken right in that sauce. This will allow all the cooked chicken to get coated in sauce.

And with that, the star of this meal is ready!  This is what you will be left with after shredding.

Here is my favorite blue cheese dressing... I like the chunky kind so that I don't need to deal with blue cheese as I mentioned.

Here is my favorite blue cheese dressing… I like the chunky kind so that I don’t need to deal with blue cheese as I mentioned.

Now build your salad. Your greens are already mixed with your celery and tomatoes (If you like, you can add in carrots here too) drizzle with dressing, and then top with chicken. (if you are not trying to keep it low carb, some croutons would be nice here as well)

Enjoy!

Enjoy!

Ingredients for Buffalo Chicken Salad:

(serves 2)

1 large chicken breast, sliced

2 Tbl. olive oil

1/2 c. Buffalo Wing Sauce

4 cups mixed greens, washed and spun dry

2 stalks of celery, chopped

10 grape tomatoes, washed and dried

1/2 c. blue cheese dressing

kosher salt

Directions:A quick 15 minute, low-carb, gluten-free meal!  

Heat olive oil over medium heat in a non-stick skillet.  Place sliced chicken in skillet and sprinkle lightly with salt.  Brown on both sides, about 4- 5 mins. cooking through.

Turn off heat.  Add in buffalo sauce.  Shred chicken.

Mix greens together with celery and tomatoes. Assemble salad with dressing and top with chicken.

Enjoy!

Grilled Montreal Steak

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Grilled Montreal Steak has to be one of my husband’s favorite meals.  I am always sure to make enough for that night’s dinner and then some left over for the next day.  Not being a big fan of just re-heating steak, we use it to pop into Quesadillas, top a nice salad, or make some yummy Beef Stroganoff.

I used to use a pre-made Montreal seasoning mix, until one day, I ran out.  But, we still wanted Montreal Steak, therefore, I came up with my own blend… and I have to say, we like it even better!  You can make up a batch as you need it, or multiply the recipe and fill up a mason jar to keep it at the ready.

This steak would be perfect paired with Stacy’s Best Potato Salad and Low-carb Grilled Veggies!

Let’s start with mixing up the seasoning rub:

Start with making your own Montreal spice rub... You'll need some kosher salt, dried crushed pepper, fresh cracked black pepper, garlic powder, ginger and smoked paprika.

Start with making your own Montreal spice rub… You’ll need some kosher salt, dried crushed pepper, fresh cracked black pepper, garlic powder, ginger and smoked paprika.

Add altogether and mix.

Add altogether and mix.

This is what you will end up with.

Now onto preparing the steak:

This is our favorite cut of meat. My butcher calls it “Beef Loin Flap” It’s got lots of connective tissue making it flavorful and juicy.

Although this is called a rub. we aren’t going to actually rub the meat just yet. Sprinkle on the steak on all sides pretty liberally.

After a few minutes, the spices start seeping in. You want to do this at least a few hours before cooking if possible. The salt really changes the meat.

Cover and place in the fridge up to 24 hrs before cook time… But, be sure to take the meat out about an hour before you are ready to cook it to allow it to come to room temperature.

This steak is delicious grilled outside on your gas or charcoal grill or inside on a grill pan.  Just a warning though, if you are doing this inside, be sure you have good ventilation, you will need your burner on high for a properly seared steak.

Set your grill to high to get a good sear. Grill for 4 minutes on each side for medium rare.  If you wish to have less pink in the middle, now is the time to turn the burner down to medium and continue cooking — 6 minutes for medium and 8 minutes for well done. The meat is safe to eat once the internal temperature reaches 145°F with a meat thermometer.

Serve with some potato salad and enjoy!

Serve with some potato salad and enjoy!

Let rest at least 5 minutes before cutting.

Let rest at least 5 minutes before cutting.

Recipe for Grilled Montreal Steak:

(serves 6)

3 lbs. steak (here we use beef loin)

8-10 Tbs. Montreal Steak Seasoning

For Seasoning Mix:

6 Tbs. kosher salt

3 Tbs. dry crushed red pepper

3 Tbs. fresh cracked black pepper

3 Tbs. garlic powder

2 Tbs. smoked paprika

1 Tbs. ginger

Directions:

Mix together all seasoning ingredients. Sprinkle seasoning onto meat, place in a bowl.  Cover with plastic wrap, store in fridge for 3-24 hrs until 1 hr before cook time.

Let meat sit at room temperature for one hour.  Grill on high to preferred level of doneness.  Meat should have an internal temperature of 145°F.  Let rest for 5 minutes.

Enjoy!

*note: this is a gluten-free recipe.

Portuguese Style Grilled Chicken (Frango Grelhado)

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done1

Summer time is here and the grill is my main source of cooking all summer long!  Throughout the summer in Southcoastal MA as well as, I’m sure, in many other Portuguese dense communities across the country, it is feast season.  Feasts encompass so much of Portuguese culture not minimally the food.  It seems whenever we head to St. Michael, there is one feast or another going on and undoubtably there as well as in feasts across my region here in Massachusetts you will find men grilling chicken over an open pit filled with charcoal.

“Portuguese Style” Chicken depends largely on it’s marinade, but it also is greatly enhanced by it’s method of cooking.  This can of course be done with a gas grill, but if you have the time, charcoal is the best way to enjoy it.  This chicken does not need an sauce helping it to keep it’s low-carb status.

In this recipe tutorial I will take you through the marinade and show you how I place my coals, but a more extensive tutorial on working with a charcoal grill will come soon.  So, keep an eye out!

This marinade is best done 6-8 hours or better yet 24 hours ahead.  It’s an intense brine more than just a marinade really.  Take a look.

bag_edited-1

Start by placing a gallon sized zip bag into a large bowl.

Pour a can of beer into the bag.

To that, add two heaping soup spoons worth of ground red pepper. If you don’t have ground red pepper available, finely dice a medium heat pepper such as a red Pablano pepper and add in.

To this add in about 4 cloves of fresh garlic, sliced.

Now, add two large soup spoons full of kosher salt.

Add in about 1/4 of a soup spoon (or 1 teaspoon) of Portuguese Allspice.

This is what your consentrated marinade should look like.

Add your chicken into your concentrated marinade.

Add enough luke warm water into the bag so that most of your chicken is covered in liquid.

Now, a trick to this is to try to remove as much air from your bag as you can. The less air in the bag, the more contact your chicken has with the spices.

Close up your bag and place in the refrigerator for 6-8 hours or overnight.

Be sure your coals are hot and white and you burn off any actual fire as shown here.  Also, be sure you have a “hot” side of your grill and a “not so hot” side.  To achieve this just place your coals with the majority to one side.

Now, keep your chicken on your medium to not so hot side of your grill and don’t walk away. Chicken cooked over coals needs to be tended to.  This doesn’t mean constantly fuss with it, just watch that it doesn’t burn.

Some of your chicken skin will blacken and char… this is part of the flavor, it’s ok. Just be sure that when this starts to happen you move it to the not so hot side of the grill… you want the chicken to cook too… if it chars too quickly you may think it is ready before it really is. This process should take a good 45 minutes, but if you have concerns, just get a meat thermometer and when the fleshy part of your chicken registers 160°F, it is all set to be taken off the grill.

For a delicious low-carb meal, plate with some yummy grilled vegis and a grilled ear of corn.

For a delicious low-carb meal, plate with some yummy grilled veggies and a grilled ear of corn.

Recipe for Portuguese Style Grilled Chicken (Frango Grelhado):

(serves 4)

4 chicken leg quarters

For marinade:

1 8 oz. can beer

4 Tbls. ground red pepper

4 Tbls. kosher salt

1 tsp. Portuguese Allspice

4 cloves of fresh garlic, sliced

1 cup luke warm water.

Directions:

Place a zipper bag in a large bowl and combine all marinade ingredients.  Add chicken.  Marinate (brine) over night if possible, but at least 6-8 hrs.

Grill over charcoal if possible for about 45 minutes while tending.  If using a gas grill, grill on low for about 45 minutes.  Meat should register 160°F on a meat thermometer.

Enjoy!

note: to make this recipe gluten-free, just use a gluten-free beer, I would not suggest wine.  You could also use chicken stock, but add in 1 tsp of white vinegar if doing so.

Pan Fried Sea Bass Portuguese Style (Garoupa Frita com Molho)

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Summers in a Portuguese household can be just about guaranteed to involve fried fish.  My mother and Vavó didn’t like the house smelling like fish, so we had this plug in electric skillet that they would take out into the back yard and do all the fish frying. Then they would dip the fish into a corn flour and the fish would sizzle away into deliciousness.  And always there would be a rich salty mohlo (sauce) to put over it.  It’s one of those culinary memories that just becomes engrained into who you are. (Come to think of it, I think I need to get one of those electric skillets so my kids can have the same type of memory!)

It wasn’t often that they would fry up Striped Sea Bass, the fish they would fry up usually included something with a head still attached.  But, Striped Sea Bass is my favorite fish and living in New England, we are lucky enough to have a vast variety of locally caught fish at our disposal.  If you aren’t quite as lucky, what you want to look for is a medium bodied fish (not as delicate as a Tilapia, but not as heavy as a Tuna or Swordfish… you want a Sea Bass or a fresh Codfish) that is descaled, but still has skin.

A couple of notes before we begin.  In this recipe, I have added a bit more crunch by using corn meal instead of flour, but if flour is what you have, use it, it will be delicious.  Also, I am using a homemade crushed red pepper that we make ourselves.  Our red pepper is not so much for spice, as in the grinding process we remove most of the seeds, but more for taste.  If you the crushed red pepper you have available to you has seeds, taste it to be sure of it’s heat level before you add quite as much I do here (unless you enjoy a bit of spice).  If you absolutely do not have Portuguese or even Spanish crushed red pepper at your disposal, you will want to get a red Pablano peppers (if you can find them, if not green will do).  Then grind or chop the pepper, place in a bowl preserving as much of the juice from the process as you can, salt it and let it sit

Let’s start with the Mohlo (sauce) as this can be made several days in advance if need be.

Dice up a medium onion.

Chop up a couple cloves of garlic.

pepper

This is the homemade ground red pepper.

Saute the onions for 3-4 minutes over medium/high heat in olive oil (this does not have to be extra virgin olive oil, any press will work fine). Then add in the garlic and saute another minute. Add in pepper.

Turn burner to medium/low heat and continue to saute another 3-4 minutes.

Add in flat leaf parsley.

Continue to saute another 1-2 minutes until it all comes together.

Now onto the fish:

This is Striped Sea Bass.  It’s big enough for about 3 portions.

Cut from skin side down.

cut4pieces

Although, as I stated, there is enough for three portions. My husband and I are eating with our two toddlers, so they each get a half portion.

Season the flesh side of the fish with kosher salt and fresh cracked black pepper.

This is yellow corn meal. As you can see, it is grainy in consistency.

meal in bowl

Add into a bowl.

season meal

Season the corn meal with kosher salt and fresh cracked black pepper.

Be sure to nicely coat each side of the fish.

In a skillet heated to med/high heat and about a half a cup of veggie oil, place fish skin side down. Be sure pan is good and hot before you place fish in.  Then don’t touch it!  Wherever you place it, it stays! You don’t want to break the skin by fussing with it.

This will take some patience. Do not fuss with the fish. You are going to want to be sure each side has contact with the pan for at least 3-4 minutes until golden.

Once your fish looks like this, drain on a clean paper towel or brown paper bag.

done3

Plate and pour warm molho over the top. Serve with white rice or boiled white potatoes. Enjoy!

Recipe for Pan Fried Sea Bass (Garoupa Frita com Molho):

(serves 2-3)

For fish:

3/4 lb. Stiped Sea Bass

1 cup yellow corn meal

1 pinch kosher salt

1 pinch fresh cracked black pepper

1/2 cup vegetable oil

For Molho (sauce):

1 medium onion, diced

2-3 cloves of garlic, chopped

1/4 cup ground red pepper

1/4 cup chopped Italian flat leaf parsley

1/2 cup olive oil

Directions:

For Molho: Heat Olive oil in a skillet over medium/high heat.  Saute onions 3-4 minutes. Add in garlic, saute 1-2 minutes.  Add in pepper.  Turn down heat to medium/low.  Continue to saute for 3-4 minutes.  Add in parsley.  Saute 3-4 minutes until all comes together.  Set aside.  (Can be refrigerated up to a week)

For Fish:

Portion out fish into 2-3 portions (or 4 if eating with toddlers).  Season with salt and pepper on flesh side of fish. Season corn meal with salt and pepper.  Coat fish in corn meal.  Heat skillet with vegetable oil over medium/high heat.  Start by placing fish, skin side down.  Do not touch for 3-4 minutes.  Repeat on all sides until golden.  Drain on paper.

Serve by pouring 2-3 Tbls. of Molho over fish. Enjoy!

Simple Chicken Quesadillas

done1_edited-1Happy Cinco de Mayo!  The day when Mexican-American’s and those who love them celebrate Mexico’s victory over France at the Battle of Puebla in 1862 during the Franco-Mexican War.  I say Mexican-Americans because, although also recognized in Mexico, it is a holiday far more upheld for those of Mexican decent living here in the U.S. as more of a celebration of culture and heritage.  I happen to love such holidays as they give us cause to look into the beautiful cultures surrounding us and allow us to partake in all they have to offer culturally.  For me, that usually means following a traditional recipe or working my own spin on a dish widely identified with said culture.

In today’s case Chicken Quesadillas are on the menu.  My husband and I are starting to eat low-carb, so you will see salad is there where rice and beans would normally be and I am using a low-carb whole wheat tortilla.  But, the essence of this famed Mexican dish is still here.  It is essentially my nod to the Mexican culture and their rich culinary contribution to the American diet.

Thank-you Mexico for such a delicious part of our weekly cooking, as we definitely have quesadillas as a staple in this home.  Let me share one of my favorite preparations with you today.

Start with a plain, boneless, skinless chicken breast.

For this recipe, I don’t like to overwhelm the chicken with too much spice… So, as you can see here, I sprinkle on the spices to just one side of the chicken before I slice it in preparation for cooking.  Here, I have sprinkled on a couple of shakes of Hungarian Paprika.

Continue by sprinkling on a couple shakes of garlic powder and cumin.

Lastly, I sprinkle on some salt. More salt will be added once the chicken is in the skillet.

Thinly slice the chicken.

Chicken is ready for the pan. Now you can prepare the non-stick skillet over medium heat with about a teaspoon of veggie oil.

Give the chicken a few minutes in the pan. Don’t fuss with it, you are trying to achieve a gentle browning.  At this point, sprinkle the chicken with some more kosher salt.

After a few minutes, turn the chicken and do the same to the other side.

colby jack

Now you will want to work with your cheese. I chose to use two types of cheese today because it’s a special day. Sometimes I just use one and sometimes I use whatever I have in my fridge that melts nicely. My first choice is a hunk of Colby Jack Cheese.

 

pepper jack

My next choice is a hunk of Pepper Jack.

shredded

Shred both.

Place a whole wheat tortilla (in my case one that is high in fiber) on a heated non-stick skillet (med/high) . Then spread half the cheese on one side.

add chicken

Now, add the cooked chicken on top of the cheese.  Add the Pepper Jack on top of that as sort of a delicious glue.

Fold tortilla over the cheese and chicken and cook on high/med heat.  After a few minutes, don’t forget about it, this happens fairly quickly, flip and do the same to the other side.

cut

Slice quesadilla into four pieces like so.  Serve with salsa and a dollup of sour cream.

done2

 

Recipe for Simple Chicken Quesadillas:

(serves 2)

1 boneless, skinless chicken breast

2 whole wheat tortillas (shown here are a low carb kind. with only 6 net carbs per wrap)

4 oz Colby Jack

4 oz Pepper Jack

1 Tbs. Canola oil

sprinkle of Hungarian Paprika

sprinkle of cumin

sprinkle of garlic powder

Directions:

Prepare chicken by seasoning with a sprinkle of each of the spices.  Slice chicken and cook with canola oil on medium heat to finished. Sprinkle with another pinch of kosher salt once in pan. Set chicken aside.

In a non-stick skillet or cast iron one, heat some Canola Oil on med/high heat.  Add in tortilla.  Then cover half with 1/2 Colby Jack, then chicken, then Pepper Jack. Fold tortilla in half over the contents. Cook about 2 minutes on both sides until golden brown on the outside.

Cut into 4 wedges and serve with salsa and sour cream.

Enjoy!