Eggs with Hats

May 4, 2015May 19, 20151 Comment

Eggs with Hats are a classic hybrid breakfast food. It’s buttery toast with a perfectly cooked egg built right in. I learned how to make these from a friend in high school and have since made them every which way. For Valentine’s Day, I make them for my kids with a heart shape cut out using a cookie cutter. Sometimes I do little add-ins like chives or place a slice of cheese on top. Sometimes I change the type of bread. But, my favorite is the traditional pre-sliced wheat bread with just a simply seasoned egg with salt and pepper. Delicious.

These are perfect for any special occasion like Mother’s Day or Father’s Day as shown in my Breakfast in Bed post. It’s something a little different that kid’s can definitely help with. Or, this can go right into your regular breakfast rotation! It’s super quick and easy. Sometimes, I think it’s actually quicker and easier than trying to make eggs and toast separately and keeping them all warm at the same time!

Start with two slices of wheat bread.

Use softened butter or spreadable margarine to butter.

Don’t forget the other side. I like to do it this way before cutting the hole because it makes life a little easier than trying to butter bread with a hole cut out of it and then the hole separately!

Find a glass that will fit comfortably in the center of your bread and is a good size for an egg to fit in.

On a non-stick skillet add both the slice with the hole and the hole.

Now, add some more butter to the center for the egg.

I always like to place the egg in a little bowl to inspect for freshness and shell.

Add in egg.

When the white sets up a bit, sprinkle with a little kosher salt and fresh cracked black pepper.

As soon as you add the salt and pepper, flip. (Its ok if you get a little splash over like this… if it really bothers you, just cut it off, if not, its yummy anyway) Don’t forget to flip the hole.

That’s it, plate and serve along side some bacon or Rockstar Potatoes or whatever you like.

Recipe for Eggs with Hats:

(serves 1)

2 slices for whole wheat bread

2 large eggs

2 Tbls. spreadable margarine or butter

salt and pepper to taste

Directions:

Butter both sides of bread. Use a juice glass to cut hole in center of each. Heat a non-stick skillet to medium. Place buttered bread in pan and place hole cut out separately in the pan to brown. Add butter to hole in preparation for the egg. Add egg. Once the egg starts to set up, add a scant pinch of kosher salt and pepper. Flip. Allow to cook for about 45 seconds – 1 minute. (Don’t forget to flip the hole)

Enjoy!

Southwest Veggie Omelet

May 1, 2015May 19, 2015

It is really hard to find a good omelet! Maybe I’m just picky, but I prefer eggs made at home to those out in a restaurant any day. This Southwest Veggie omelet is light and fluffy, perfectly seasoned and has some key elements that make it ‘Southwest’.

Once you get my simple techniques down you can make this into any type of omelet you like. Add ins in this beauty include mushrooms, scallions and pepper jack cheese. Maybe you aren’t into spice, that’s O.K. substitute with a Swiss or a Cheddar. Maybe you like some meat in your omelet, have at it. As long as you get some key techniques down, you can rock your non-stick skillet like a cooking superstar!

Some things to keep in mind: First lets start with the ingredients, the basic to any good omelet is your egg to milk ratio. I like 2 eggs to 1/4 c. milk. If you want to substitute out an egg for egg white, be sure you use 2 egg whites for every one egg. And DO NOT salt until the egg is in the pan, we will go over this in the tutorial. Also, be sure your burner is set to medium heat, you don’t want to scorch your eggs here, have patience. A good omelet needs some TLC.

The ingredients you will need for this omelet are: 2 eggs, 1/4 c. milk, 1/2 cup sliced mushrooms, 1/4 c. sliced scallions, 2-3 oz. pepper jack cheese and a pinch each of kosher salt and fresh cracked black pepper.

Use a 10″ non-stick skillet (save yourself a headache). Even though the pan is non-stick, you are going to want to butter it up… So add one pad of butter.

Saute the mushrooms in the butter. DO NOT add salt as you don’t want to draw water from the mushrooms. Let them gently brown.

After a few moments, the mushrooms will be nicely browned, but not overcooked. Add in the sliced scallions. I like to keep the scallions at about inch long pieces for this recipe because I feel like they can stand up to the mushrooms at this size. Any smaller and they could get lost.

While the veggies are sauteing, take a minute to beat the eggs and milk together with a fork, vigorously.

Once you have sautéed the scallions in with the mushrooms for a couple of minutes, add in another pad of butter. Move the butter about the pan to add an additional layer of protection for your eggs. You do not want the eggs to stick,

Gently pour your eggs in over the veggies. The eggs will naturally spread the veggies. Once poured, just make sure you redistribute the veggies throughout the egg. Once poured, sprinkle your kosher salt, just a pinch and your fresh cracked black pepper.

Pretty immediately the eggs will start to set up. Take a minute to go around the pan and gently lift some of the set eggs to allow for the runny part to take its place in the pan. This is where the fluffiness factor comes in with my omelets. This is a crucial step. Do this all the way around the pan, lifting in 2-4 spots.

Once you have made your omelet fluffy, you will want to get it to one edge of your pan. Due to the two layers of butter that were added, this should not be too difficult. If you are struggling a bit with a gentle shimmy, just go around the pan with a spatula and loosen the edges. Then flip. I did an air flip, so I couldn’t take a picture as I did not have the hands for it. I would encourage you to try the air flip if as it is quick and easy. As Julia Child would say “You just have to have the courage”. But, if you aren’t feeling particularly courageous, you can just use your largest spatula to help you to maneuver your eggs over to their other side.

Immediately apply the cheese to one side of your omelet to allow for maximum melting time. And lift the non-cheese side over the cheese side. Slide the omelet off the skillet and onto a plate. This process is pretty quick because the majority of your egg is already cooked from the first side and the fluffing technique.

Enjoy!

Recipe for Southwest Veggie Omelet:

(serves 1)

2 eggs

1/4 cup milk

1/2 cup mushrooms, sliced

1/4 cup scallions, sliced

2-3 oz. pepper jack cheese

pinch of kosher salt

pinch of fresh cracked black pepper

2 pads of butter or margarine

Directions:

Beat eggs with milk. Set aside.

Saute mushrooms in butter in a non-stick 10″skillet. Add in scallions once mushrooms have browned. Add in an additional pad of butter. Add in beaten eggs. Sprinkle with salt and pepper. Lift gently along the sides allowing unset eggs to run under set eggs.

Flip. Add cheese to half the omelet. Flip the remaining half over the cheese. Serve.

Enjoy!

*note – this is a gluten-free recipe

Codfish Cakes (Bolinhos de Bacalhau)

April 29, 2015May 19, 20151 Comment

Friday’s in my house growing up were always grocery shopping day. That being said, having a full-time working mother, also meant that it was “take-out” day. We would usually toggle between three things, pizza from Atlas Pizza, Chinese from China Royal or fish and chips from Flint Fish Market. Sometimes if we were lucky we could tack a little on to that fish and chips order, like shrimp cakes or codfish cakes.

Codfish is a staple in the Portuguese diet. And although fresh caught Cod is delicious, what most portuguese people think of when they think of codfish is dry salt cod, bacalhau. This is not fish that has been left to sit with salt on it for a day or two. We are talking about a drying and salting process that changes the entire consistency of the fish to something amazing and if you know how to work with it, you can create some incredible dishes.

Codfish cakes can be served warm or room temperature. For breakfast, lunch, dinner or brunch. They are great for parties and picnics. They can be a main course or a side dish.

Here I will take you through the process of rehydrating and cooking with this particular Portuguese mainstay.

This is bacalhau (dry salt cod). For this recipe we are using deboned codfish bits… Normally the best thing to use is a nice thick piece and if I were making almost anything else, that’s what I would get. But, this is actually less expensive and less work, so for something I will mush up anyway, bits are the way to go.

The first step is to rinse out the fish, get all that initial salt off. Rinse until the water runs relatively clear.

Once you have some clear water, you will want to boil this. Then drain. Then boil again. Then drain again. You are not only rehyrating with this process, but removing the majority of the salt. After the second boiling, taste for salt. You still want it salty, but not crazy. Sometimes I go as far as to boil a third time.

This is what your boiled fish will look like.

Place on a flour sack towel. (or any clean kitchen towel)

Wrap and twist the end. Wring out all the water. For Cod Fish Cakes we want only moister we add coming to the party.

Once all the water has been removed and the fish is still in the cloth, mush with your hands.

The fish will look very mashed now, which is what you want… you should now go through with your fingers and check for any random bones. Set this aside.

Boil potatoes whole with skins on to preserve the starch.

Peel boiled potatoes.

Start mashing potatoes with a masher then finish with a fork in order to get potatoes really fine. You don’t want big chucks. If you have a ricer, this would be the perfect use. (Do not add anything to the potatoes) Set aside to cool.

Finely dice onions. The easiest way I find to do this is to cut onion in half and in half again. Then slice several small slices throughout and turn and slice the other way, like so.

Place onions in a small skillet with a drop of olive oil and gently saute. When onions start to develop color, remove and set aside to cool.

Mince parsley finely.

Add onions and parsley to potato. Mash together.

Add fish to mash. Mash together. At this point taste for salt. If it does not have a light salty taste, add a pinch of kosher salt.

Add in one egg and combine.

Your mixture should hold together at this point.

Put a dab of olive oil on two soup spoons.

Mold with two spoons. It should for a tri-sided croquette.

Line up on parchment until ready to fry. (At this point they can be covered and refrigerated for 24 hours or flash frozen and stored for a couple of months until ready to fry)

Heat canola oil in a large skillet on med/high heat. Place croquettes in oil with lots of room around them. Do not crowd pan. Turn the burner down to medium heat.

Because the croquettes are three-sided, it is easy to turn them as they cook. You want to take your time with this.

The whole process of frying should take 10-15 mins. Be sure each side is golden brown without burning. If they cook too quickly, the inside will not properly cook through.

Drain on paper towels. Normally with fried food, I would tell you to salt at this point, but these are naturally salty, so no need.

Transfer to a serving dish. They can be served warm or room temperature.

Enjoy!

Recipe for Cod Fish Cakes:

(serves 4-6)

3/4 lb. dry salt cod, prepared (hydrated and mashed)

3 medium potatoes, boiled, peeled and mashed

2 tsp. minced parsley

1/2 medium onion, finely minced, sautéed

1 egg

kosher salt to taste

1 c. canola oil

Directions:

Combine mashed potato (cooled), minced and sautéed onion (cooled), parsley. Add in mashed fish. Mash together. Add in egg, combine.

Spoon out one soup spoon of mixture. With another soup spoon, form into tri-sided croquettes.

Heat oil in a large skillet over medium/high heat. Place croquettes in heated oil to fry. Turn down heat to medium. Fry over 10-15 minutes turning periodically until golden brown. Drain on paper towel.

Enjoy!

*note – this recipe is gluten-free

Stacy’s Famous Pancakes

April 27, 2015May 19, 2015

When I was a kid my mother had one real cookbook. Most of her cooking was of the passed down from generations type (the best type really). But I loved this cookbook. It was probably something she received as a wedding gift, an old red Betty Crocker. I used to pour over that cookbook looking for recipes whenever I felt like being industrious in the kitchen.

I was around 8 or 9 when I decided to try the recipe for buttermilk pancakes. Well, growing up in a Portuguese-American household, there wasn’t much buttermilk around. Goat’s milk yes, plain whole milk, sure… but, buttermilk, not so much. Buttermilk was not something I had ever heard of. Sooo, my 8/9-year-old mind determined that buttermilk must be milk with butter in it! And how does one get milk with butter in it? Why you just melt the butter and add it to the milk of course!

These days, buttermilk is a staple in my home. I make cakes, chicken (like my Popcorn Chicken), breads and any number of things. What I do not use it in is pancakes. Never even tried it! Turns out, I love my little 8/9-year-old trick (that I had no idea was a trick at the time!). There is something about that butter addition that brings a real richness to the dish.

As for the rest of the recipe, it was a good base of course, but my pancakes have taken on a life of their own over the years. They are a weekly staple for breakfast around here because they are just so easy. But they are also a great late night snack when all my friends (who are mostly moms and dads themselves) get hungry late night after a fun party or gathering and don’t want the last thing in their bellies to be that glass of wine!

So, lets start this with my little 8/9 year old trick. Melt a half a stick of butter or margarine. Should take about 45 seconds in the microwave, but watch it.

Here are all the rest of the ingredients.

Next, is the milk. The milk is cold, this brings down the temperature of that melted butter (and makes my “buttermilk”). The cooling is essential so you can add the egg quickly without having to wait for the butter to, well, cool.

Now, add in one large egg. Wisk.

Add in one cup of all purpose flour. But don’t wisk yet… this is my little quick and easy trick to not having to sift things… definitely a time saver.

So, on top of the flour, add in the baking powder and baking soda.

Now add in salt and wisk.

Last ingredient is to add in the sugar. This is probably more sugar than you will ever see in a pancake recipe. I like them sweet. You don’t even really need syrup with my pancakes. I almost always eat one like bread before they make it to the table.

This is what you will see. Remember not to over wisk. You don’t want to make it tough. Also, at this stage, its a good idea to let it rest for 5-10 minutes – just to give the leveners to leven.

Now you will want to butter the pan. Heat pan to medium/high heat. Don’t skimp here. Make sure you cover the whole pan. When I was a kid we would always use a plug-in electric skillet. (heat to 325°F if using an electric skillet) Sometimes I still do, but here I am using a non-stick stove top griddle.

Pour your batter to whatever size you like. We tend to like about 4″ diameter circles.

Don’t forget to leave some space between in order to get your spatula in there for flipping. When you start to see bubbles form on top and then start to pop on their own, you will know they are ready for flipping.

(If you would like to add anything in, blueberries, chocolate chips and in this case bananas, do it right after pouring and flip with the same rule, when you see bubbles that start to pop… as you can see, these are ready for flipping.)

Pancakes should be golden in the middle and around the edges. If at this point you need more butter for the pan add some. Then let them cook for a bit less time on this side. Keep the heat on medium/high. I do about 45 seconds to a minute on the flip side, it’s really just to finish it off at this point.

Add some butter and syrup (or just eat without) and enjoy!

Recipe for Stacy’s Famous Pancakes:

(serves 4)

1/2 stick butter or margarine, melted

1 cup milk

1 egg

1 cup all purpose flour

1/4 cup white sugar

1/2 tsp baking powder

1/2 tsp baking soda

1 pinch of salt

Additional butter or margarine for pan.

Directions:

Mix milk into melted butter. Add egg and wisk. Add flour, baking soda, baking powder and salt. Wisk. Add in sugar wisk. *** Careful not to over wisk.

Pour onto a buttered skillet that is over medium/high heat or 325°F on an electric skillet. When bubbles form on top and start to pop, flip. Cook about a minute more.

Enjoy!

Popcorn Chicken w/ Honey Mustard Dipping Sauce

April 24, 2015April 25, 2015

If your house is anything like mine, chicken nuggets are a staple. With two toddlers it’s easy and nutritious. Popcorn chicken is a fun new way to present your chicken nuggets! Kids love crunch and they love to dip things.

Maybe my kids are odd, but they LOVE veggies, it’s almost hard to get them to eat protein! However, chicken nuggets and fish sticks are two that I can always count on without question. Although fast food stops are few and far between, I have to say I am guilty of having a kid who calls out “chocolate milk!” every time we pass by those golden arches. Eh, no one is perfect. So, when I can make them from scratch, I do. I love being able to control the ingredients and know exactly what my kids are eating.

Just a quick note before we get started. Although my kids are big fans (and they are yummy), sometimes I want an adult version of the meal, so take a look under the recipe for a quick and easy adult adjustment.

I have two toddlers, so I start with one chicken breast and that can feed them both for two meals. This recipe is very easily doubled though.

Chop up the chicken to the size you best think your kids would like. I find this (between the size of a quarter and a nickel) works for us and that is what the cook time is based on. If your kids prefer tenders or a classic nugget size, just adjust the cook time by 5 mins more. If you find they truly like them the size of popcorn, then reduce cook time by 5 mins.

I find this step to be absolutely necessary when working with boneless skinless chicken of this size. Soak bits in about a cup of buttermilk for a minimum of 30 mins and up to 8 hrs. This both tenderizes the chicken and gives it some juicy flavor.

Next, measure out about 1 cup of panko breadcrumbs.

And, half a cup of plain bread crumbs.

Place them in a bag with a pinch of kosher salt, some fresh cracked black pepper and a pinch of plain paprika just for color. (if your kids like spice, you could also either add in a dash of cayenne pepper or switch the paprika to Hungarian paprika)

Remove from buttermilk with a slotted spoon. The goal is to drain the buttermilk away from the milk, otherwise you’ll create a gloppy mess.

Add chicken into bag. (Now, if you have kids helping with this you may want to do this in divided amounts so everyone gets a turn)

Zip up bag. Kid’s love to help with this part! Shake it up!

This is what you should start to see.

Spread out on a parchment covered sheet pan. Separate the pieces as much as possible. This one chicken breast was enough to cover an entire sheet pan. So, if you are doing more than one, plan accordingly.

Place the bits in a preheated 350°F oven for 25 minutes. And here is the result. (If you like them to look a bit more browned, spray with a canned canola oil before placing in the oven. I don’t find that my kids care, so I don’t. They are certainly crispy enough without it. It’s just a matter of color.

Now onto the dipping sauce, we are making a Honey Mustard dipping sauce:

I start with about a half cup of dijon mustard.

Add in a quarter cup of honey

Add in a dollup of sour cream (1 heaping tablespoon)

Stir together and wala! Honey Mustard Dipping Sauce. These three ingredients can definitely be adjusted to accommodate your taste, so play with it until you find that it works for your palate. You could also add in a pinch of salt, although I did not.

Recipe for Popcorn Chicken:

(serves 2-4 kids or 1-2 adults)

1 boneless, skinless chicken breast, chopped

1 c. Japanese Panko bread crumbs

1/2 c. plain bread crumbs

1 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. paprika

For the dip:

1/2 c. dijon mustard

1/4 c. honey

1 heaping Tbs. sour cream

Directions:

Chicken:

Pre-heat oven to 350°F.

In a gallon size zipper bag, add in bread crumbs and seasoning. Combine. Add in chicken bits, shake. Place on a parchment lined sheet pan. Bake for 25 minutes.

Dip:

Add all ingredients to a small bowl. Stir.

Enjoy!

**************************************************************************************************

Here is the adult version I promised you!

To make this chicken: * Soak chicken in buttermilk (and a dash of hot sauce if desired) for at least one hour. * In the bread crumb mixture add in 1 tsp. Hungarian paprika for spice if desired. * Bake for one hour or until the chicken comes to 160°F with a meat thermometer.

Portuguese “French” Toast (Fatias Douradas)

April 22, 2015May 19, 20153 Comments

Portuguese “French” Toast… Growing up, this was just plain ole french toast to me! I didn’t realize it was “Portuguese style”. My mother would make this with whatever bread we had in the house, usually some type of portuguese vienna bread (as you see here) or pop seco roll. But, it wasn’t unheard of to make it with plain old sliced bread either. The key is the crispy fried goodness that soaks in all that sugar and cinnamon.

My Vavó (grandmother) used to call these Sopas Fritas, which doesn’t make much sense because literally translated it means Fried Soup. But, if you understand a bit of Portuguese food history, it will. The Portuguese make a soup with milk and put stale bread in it called “Sopas de Leite”. Instead of soup, here we beat eggs and add milk to the beaten egg mixture and dunk day old bread to make fried, well, bread… but it was her quirky way of referring to this delightfully delectable dish. This was traditionally served on Fat Tuesday before lent for those who could not afford to make Portuguese Malasadas (a portuguese fried dough). Now, we eat it for breakfast, brunch, parties or just as a fun snack. Kids and adults alike love Fatias Douradas!

Whatever you call them, they are a simple and delicious start to the day. Definitely a dish the kids can help with! And one they will surely gobble right up. Just one more note before we get started. I have since realized what “actual” french toast is made with sliced bread and topped with maple syrup… this is a bit different and definitely is meant to be eaten sans syrup. (This is a habit my husband had to be broken of) But, if you must, you must… just try to enjoy it as is first! 🙂

Start by adding about 1/4 cup of oil to a large skillet. This one is non-stick… a cast iron skillet will work well here too.

Grab a large Vienna bread… or any somewhat crusty loaf of bread. Vienna bread has a medium crust. A good substitution if you don’t have this available would be an italian loaf.

Slice it pretty thickly. These are about 1″ slices.

Place 6 eggs in about 1/8 – 1/4 cup of milk.

Beat eggs vigorously.

Prepare your sugar and cinnamon. This is one cup of sugar and 2-3 T. cinnamon in a shallow bowl.

Mix that with a fork until combined.

Now, set that cinnamon mixture up near your empty platter that will be ready to receive your cinnamon sugar encrusted slices.

Also, set your egg mixture near your prepared, preheated skillet. Proximity really matters in this recipe.

Quickly dunk your bread… you don’t want to over saturate the bread here… so this needs to be done as you are ready to place it in the pan.

Now… fry the egg dunked bread slices in the oil for about 2-3 minutes on each side.

Until golden brown on both sides. Hence the term ‘golden slices’ which is the literal translation to ‘Fatias Douradas’

Immediately dunk fried bread into the cinnamon sugar… do not drain first… you need the oil to soak in the sugar and cinnamon. Then place on your platter. You may notice that some of it melts in… nothing could be better!

Whether you name these Portuguese ‘French’ Toast, Golden Slices, Fatias Douradas, or Sopas Fritas… be sure to call it delicious! Enjoy!

Recipe for Portuguese ‘French’ Toast:

(serves 4)

1 large Vienna bread loaf (or loaf of your choosing)

1 c. white sugar

1/4 c. veg. oil

3 Tbs. cinnamon

6 eggs

1/8 c. milk

Directions:

Pre-heat pan with oil on med/high.

Prepare ingredients: In a shallow medium sized bowl, mix sugar and cinnamon, set aside. In a medium bowl beat eggs and milk vigorously, set aside.

Quickly dunk bread. Fry on both sides for 2-3 minutes on each side until golden brown. Immediately dunk in cinnamon sugar mixture. Plate.

Enjoy!

Hotdog Griller

April 20, 2015April 20, 2015

My love for cooking began when I was a kid. I think I made my first batch of brownies by myself when I was about 8 years old. I made all manner of things from grilled cheese to pancakes from scratch… mac and cheese from the box and PB&J on Ritz crackers! And by the time I was 11, I made a full pot of Portuguese soup for my Vavó on a trip to Portugal. I was always curious. Always wanting to learn. I don’t quite remember how I came upon this recipe. It could have been on T.V. or in a kid’s magazine or a cookbook somewhere. But, I vividly remember this concoction on a summer vacation when I was a kid. And I loved it!

If you want to get your kid’s started on learning to be self-sufficient in the kitchen, the best place to start is with things they love. Then you can work up from there. Then you get a little more adventurous asking them to pick out veggies at the market and make creations. So, to start them off, this is a no brainer. What kid doesn’t love hotdogs? What kid doesn’t love grilled cheese? And what kid doesn’t love being creative? And so the Hot Dog Griller was born.

Start off with these simple ingredients. A non-stick skillet, spatula and some patience.

The first thing you are going to want to do is warm up your bread if it’s not fresh from the bakery. 5-10 seconds in the microwave should do it. Then butter one side.

Next, cook your hotdog in which ever method you like best. Here, I am steaming it in the same skillet I will use for the grilling. There is about 1/8 c. water. The same amount can be used for two hot dogs. I would add a bit more for any more than that.

Once your water is just about gone, your hotdog should be ready. If kid’s are doing this with you, let it cool for a minute before working with it.

Cut your hotdog in half lengthwise.

Place one piece of sliced American cheese on the unbuttered side of your bread. (American cheese bends best, but if you prefer something else, go for it)

Now, place one half the hotdog in the center of the bread and cheese. Fold diagonally and grill like a grilled cheese.

And here is what you get. The hotdog is cooked, so really you just need the cheese to melt and the bread to brown. Hotdog Griller!

Recipe for Hot Dog Griller:

(serves 2)

2 slices whole wheat bread (any square sliced bread will work fine)

1 hotdog (regular size, any brand)

1 T. margarine

2 slices American cheese (or whatever you like best)

1/8 cup water (if steaming hot dog)

Directions:

Steam hot dog in 1/8 cup water. When water fully evaporates, the hot dog should be done. Cut in half lengthwise. Set aside.

Spread margarine on one side of each of the slices of bread. Turn over, place cheese and half a hot dog. Fold in half forming a triangle. Grill as you would a grilled cheese until both sides are golden brown. Cut in half making two smaller triangles or leave as one large triangle. (If your child loves mustard either use as a dipping sauce or place on hot dog when building sandwich, my suggesting would be to try as a dipping sauce first to ensure they still like mustard with the cheese.

Enjoy!

Chicken Mozambique Sandwich (Sanduíche de frango Moçambique)

April 15, 2015August 25, 20152 Comments

If you are looking for something fun and exciting with a Portuguese twist for those Spring baseball games or just to enjoy with your family tonight for dinner. Try this super easy and quick recipe for Chicken Mozambique Sandwiches! While hot dogs and hamburgers definitely have their place all summer long, it won’t be long before they can become less than desirable. Throw this in the mix and keep um guessing.

A good Mozambique sauce is a staple all year long. Traditionally, Mozambique sauce is paired with shrimp, but it has proven to have great results with chicken. Check it out and try it with whatever protein you would like.

Start by slicing up a large onion. Traditionally, onions are minced for Mozambique, but since we are making a sandwich, I thought it would be extra yummy to have some nice onions on top of our sandwich. (If you are not a fan of onions, try not to leave them out, instead ether do it this way and remove later or mince and they will melt right in. You need the onion flavoring though.)

Saute the onions on medium in olive oil until they soften. Then add half a stick of butter.

Once the butter melts in, add minced garlic.

After about a minute or so, add in a packet of saffron seasoning. (If you don’t have saffron seasoning in your neck of the woods, just add in 6-8 tendrils of actual saffron and about a teaspoon of salt)

This is what you should have.

Slice two chicken breasts about 1/4″ – 1/2″ thick.

Add in the chicken… You want to coat all that yummy saffron seasoning directly on the chicken for just about a minute. (It’s a crazy color, right?)

Next, add in a glass of dry white wine. (about a cup… beer can be substituted here)

Add in your favorite hot sauce, or whatever you have on hand, to taste… if you aren’t into spice, leave it out, no biggy, there is still a ton of flavor going on.

If you have some fresh parsley around, add some in… it’s not totally necessary, but I like it. Simmer for 5-8 mins and your done with the chicken part of this sandwich. If you want to serve this over rice, it’s super good!

I like to make a kind of aoli sauce to top my sandwich, here’s how I do it:

Measure about a half cup of mayo. (If you prefer a healthier option, you can use Greek yogurt here, gives if a bit of a tang)

Add in about half a cup of broth and wisk to combine

Now we want to intensify some of the flavors we used. So add in about 1/2 t. garlic powder and some hot sauce. Wisk.

Lastly, add in some paprika. This is Hungarian paprika, its got a spicy kick, whatever you have on hand works too. And you’re done… If you have extra after the sandwich… Keep it! This would be really yummy over some fish or shrimp.

Now just a couple of preparations to build your sandwiches:

Find some sub rolls.

Cut down the middle using a serated knife.

Toast up your sub roll with some butter.

Slice up some Swiss cheese.

Build your sandwiches by first placing in the cheese. Then add the piping hot chicken, don’t forget to grab some of those onions to place on top and then top with the sauce. And wala, you’re done!

Recipe for Chicken Mozambique Sandwich:

(Serves 4)

For the chicken:

2 boneless skinless chicken breasts, sliced thinly

2 T. olive oil

1/2 stick butter

1 large onion, sliced

2 cloves garlic, minced

1 cup dry white wine

1 packet saffron seasoning

hot sauce to taste

For the sub sauce:

1/2 c. prepared mayonnaise (or Greek yogurt)

hot sauce to taste

1/2 t. garlic powder

pinch of paprika

For the Sandwich:

4 torpedo rolls or sub roll of your choice

1 t. butter

8 slices swiss cheese

Directions:

Chicken:

Saute onions until soft in olive oil over medium heat. Melt in butter. Add in garlic, continue to saute one minute. Add in saffron seasoning. Add in chicken to coat with spices. Add in remaining ingredients. Cook for about 5-8 minutes until chicken is cooked through. (Wine should come to a boil)

Sub Sauce:

In a medium bowl add in 1/2 c. Mozambique broth with mayo, garlic powder, hot sauce and paprika. Wisk. Set aside.

Putting the sandwich together:

Toast the sub roll with butter. Cut down the middle to allow for stuffing. Layer cheese, chicken, onions (from the chicken recipe) and top with sub sauce.

Pasta alla Carbonara

April 10, 2015April 10, 2015

My husband and I were lucky enough to spend some time in Italy on our honeymoon. We got to see the Colosseum in Rome, stayed in a 16th century private villa with an olive grove in Florence, toured Pompeii, rode on a Gondola with a singing Gondolier in Venice and even got a glimpse of that leaning tower as we passed through Pisa on a train ride. We loved every moment of it… Did some shopping, site seeing and I even got in some cooking in that villa! But, the food. The food in Italy was amazing.

Each region offered up something new and delicious. Pizza in Naples, Lasagna in Florence, Salami in Genoa. I even made a red sauce that I paired with some fresh pasta, yum. All of which was paired with a red wine… it had no name, just red, which was perfect. My husband, however, ordered the same dish everywhere we went… Spaghetti alla Carbonara. Sure, he would always try a bite of whatever I ordered, but he just couldn’t get enough of the Carbonara.

So, when we returned stateside, I had to learn how to make it. I discovered there are lots of variations to the famed Italian dish… But, the basics are all the same. There is cheese, egg, fresh herbs and bacon. I will try to explain some of the variations throughout the recipe guide below, but if you see something you like more or less, then add more or less of it! Make it your own or follow my recipe, either way it will be a quick, delicious and satisfying meal your family is sure to ask for again and again!

This dish is all about the preparation. It is very quick and easy to put together, but can be screwed up royally if your ingredients are not prepped and ready to go when they need to be. Timing is everything! Follow these steps and you will be eating this delectable plate of pasta in under 20 minutes!

First start off with bacon or pancetta. (Pancetta is uncured Italian bacon.) Today, I had bacon on hand, so that’s what I used. The important thing to remember is that the bacon should not have any sort of flavoring. Try to avoid ‘applewood smoked’ or ‘maple’. A nice smoked or uncured bacon is fine here. Fry it up to the style you like your bacon. We like crispy, but not burned in my family.

Drain bacon. I like to set aside about 2 pieces per person to be served. I hide the bacon at this point so it is not confiscated by passers-by! Reserved the rendered bacon fat in the pan.

Next, you will want to set a pot of water to boil. While the water is coming to a boil, you should have enough time to prepare the rest of your ingredients. Once the water comes to a boil you can add in the pasta (we will get to which variety of pasta in a minute). Cook to the package instructions or a minute less if you like it aldente.

Crack a couple of eggs in a bowl large enough to include not only the eggs, but the parmesan cheese.

Scramble the eggs. Set aside.

Shred up the parmesan. Some people like to use Parmigiano-Reggiano, and hey, if you have it, use it… I happened to have Parmesan at my disposal. The two are similar although the Parmesano Regiano is a higher grade and more traditional. Also, some like to use Pecorino cheese here as well… I say, use whatever you have on hand and whichever you like. Any hard, salty, italian cheese will do just fine.

Add the parmesan into the scrambled egg you have set aside.

Now onto the parsley. This is Italian Flat Leaf Parsley. It is not the same as the curly variety you may see garnishing buffet tables across the country. This parsley has a distinct flavor and adds a great pop of freshness to the dish, please don’t skip this, It’s like a buck at the grocery store fresh. note: Do not confuse this with Cilantro although they are similar in appearance, they have two totally different flavors.

Chop up about a cup of parsley, set aside.

Now chop up your bacon. Set aside.

Now let’s talk about your pasta. After all that chopping, your water is probably boiling, so it’s time to drop the pasta. (Don’t forget to salt the water! – Like the sea… I typically use about 3T. kosher salt for 6 qts of water) But, I digress… you can really use any type of pasta you like. This dish is traditionally made with spaghetti. I have here Fetuccini Rigata. The Rigata is denoting the ridges that are on this pasta. I normally like to get Spaghetti Rigata or Rigati… But the grocery store didn’t have it, so I got the Fetuccini Rigata this time. I like the ridges because it holds on to the sauce better, but if you just have plain ole spaghetti, use it! (My kids like this with Angel Hair, so sometimes I do that for them too)

OK… So, after reading that last paragraph on the pasta, your pasta is probably almost ready to come out of the water. Let’s make sure you have everything you need because once the pasta comes out, it’s go time! So, in addition to the scrambled eggs with parmesan, chopped bacon and chopped parsley, you will need some kosher salt, fresh cracked black pepper and about a cup of frozen peas.

Once the pasta is done… Be sure your reserved bacon fat is still warm, if not turn it on medium. Then, drain the pasta and coat all the noodles in fat. Just wiggle it around a bit and stir.

Now, this is important. While the pasta is piping hot, pour the egg and parmesan mixture over it and have a pasta tool at the ready to very quickly stir it in. Your goal here is not to end up with scrambled eggs… you want to coat the pasta with the egg mixture just like you did with the rendered bacon fat. This must be done quickly.

Again, while it is all still hot, quickly add in the peas and the parsley and stir. The heat from the pasta will be enough to cook the frozen peas.

Add in the bacon and stir again… Now drizzle with some olive oil, salt and pepper to taste. Please taste this before plating it.

Shred some additional parmesan atop the pasta and add just a touch more of the fresh parsley and enjoy!

Pasta Carbonara Recipe:

(serves 6-8)

1 lb. dry pasta, spaghetti, fettuccine, Angel Hair etc.

6 qts. water with 3 T. kosher salt

1/2 lb. bacon or pancetta, fried, chopped, rendered fat reserved

3 eggs, scrambled

1/2 cup fresh parsley, chopped

1/2 cup shredded parmesan

1 cup frozen peas

salt and pepper to taste

Extra virgin olive oil

Directions:

Prepare all ingredients in recipe. Boil pasta. Add drained pasta to the rendered bacon fat, coating pasta. Add parmesan to the scrambled eggs, quickly stir into hot pasta. Add in parsley and peas. Add in bacon. Drizzle with olive oil. Add salt and pepper to taste. Shred additional parmesan over the top with some additional chopped parsley. Enjoy!

Chouriço & Peas (Ervilhas com Chouriço)

April 8, 2015May 19, 20156 Comments

My father migrated to the United States from St. Michael, Portugal in 1966 when he was just 11 years old. His family, two parents, 7 sisters and a brother couldn’t all come together at the time, although they eventually all made it through. He has told me time and time again the story of the long journey that took them first to family who lived in Canada before settling in their final destination of Fall River, Massachusetts. His most vivid memory of that trip is the first meal he ate with his Portuguese-Canadian family as they arrived and it was “Ervilhas com Chouriço” – Chourico and Peas.

I have often tried to imagine what it must have been like for my adolescent father and the thousands of other children to include my mother (age 9) who emigrated here in the 1960’s from Portugal. They came to America, with their families, in search of a new life – a better life for their children. They left behind family and friends and everything they knew. I try to imagine, at the tender age of 11, trying to learn a new language. I imagine entering a school where everyone including all my teachers can not communicate with me. To learn a new culture and a new way of doing just about everything. What becomes vivid to me is being scared, excited, confused and very dependent on anything familiar I might come upon. So, nearly 50 years later, my father recalls his family in Canada serving him and his siblings and parents “Ervilhas com Chouriço” a Portuguese comfort food. Funny how food has a way of comforting and connecting people.

Here is my version of “Ervilhas com Chouriço”:

Start out by chopping onions. For this recipe, I like to quarter and then slice.

Add onions to a pot with a couple of tablespoons of olive oil over medium heat, saute.

This is Portuguese Chouriço. It is a bit different from its cousins, Spanish and Mexican Chorizo. It comes in two varieties, hot and mild. (If you only have chorizo available in your area, that is a fine substitute)

Slice chouriço fairly thinly. I like to go about 1/8″, if you like it thicker, be my guest. But, this recipe calls for one link of chouriço, so slicing thinly ensures everyone gets plenty in their portion.

Mince up about a clove or two of garlic.

Add garlic and chouriço to your pot and continue to saute over medium heat.

Add 2 lbs. frozen peas. I use frozen peas because we are not quite in the season for fresh peas and I find frozen peas to be far superior to canned. If you have fresh peas available, by all means use them.

Add in one can of beer. (An ale is best for this recipe, whatever you have in the fridge or left over from your last party) If you prefer not to use alcohol or are on a gluten-free diet, just add in about 16 oz of chicken stock.

Pepper! This has to be my favorite Portuguese ingredient. Ground Portuguese red pepper… My family grinds our own pepper each year and preserve it to use all year long. Our pepper is not terribly spicy because we remove most of the seeds and inner flesh before grinding, so be careful, know what you are using.

Portugese all spice. Please don’t be confused by the allspice you put in your pies at Thanksgiving… This is not that. This is paprika based and has a bit of turmeric some orange peel and some mystery spice. If you don’t have this available, just use a run of the mill paprika. (Adding a smoked paprika will change the flavor of the dish, if you like that, go for it, but be aware, this all spice is not smokey)

1/2 cup of plain tomato sauce.

Add in the sauce, pepper and spice along with a pinch of salt, stir. Continue cooking over medium heat.

Turn down heat to a medium/low. Stir periodically and allow to cook for about 15-20 mins.

Last step… gently add in whole cracked eggs one at a time and nestle them in their own little spots in the pot. I like to give everyone an egg. So I put as many eggs as people I plan to feed.

And here is your completed Chouriço & Peas dish. Enjoy!

Chouriço & Peas recipe:

(serves 4-6)

1/2 lb. Hot Chouriço, sliced

2 lbs. frozen (or fresh) peas

1 medium yellow onion, quartered and sliced

1 T. ground red pepper

1/2 cup tomato sauce

2 cloves garlic, minced

1 can beer

2-3 T. olive oil

1/2 t. Portuguese all spice

4-6 eggs

kosher salt to taste

Directions:

In a large pot saute onions in olive oil over medium heat. Add in chouriço and garlic, saute. Add in fresh or frozen peas, mix and then immediately add in beer, tomato sauce, pepper, all spice and salt. Bring to a boil and turn down heat to medium low. Cook for 15-20 mins. Add in eggs one at a time. Cook 5-6 mins. Enjoy!

note: For gluten-free preparation, substitute beer with chicken stock or a gluten-free beer.

the portuguese american mom

stay awhile… have a cup of tea, let's get creative!

Category: Main Courses

Eggs with Hats

Southwest Veggie Omelet

Codfish Cakes (Bolinhos de Bacalhau)

Stacy’s Famous Pancakes

Popcorn Chicken w/ Honey Mustard Dipping Sauce

Portuguese “French” Toast (Fatias Douradas)

Hotdog Griller

Chicken Mozambique Sandwich (Sanduíche de frango Moçambique)

Pasta alla Carbonara

Chouriço & Peas (Ervilhas com Chouriço)