Bodo de Leite Parade

September 3, 2015September 3, 20151 Comment

This is my absolute favorite parade of the year… The Bodo de Leite Parade is a time to really see Azorean culture on display and celebrated! It’s like a party in the street, and when Portuguese people throw a party, we throw a party! There are costumes and music, livestock and floats, and food and drinks all around! The Great Feast of the Holy Ghost is held in Fall River, Massachusetts each August. The parade on Saturday starts at the “Portas de Cidade” (“Gates of the City” – a replica of the gates in Ponta Delgada, St. Michael, Azores) and ends at Kennedy Park where the feast itself takes place. This is only one of the many events that takes place each year, there is also a big Procession, which is a religious type parade, on Sunday where anyone who has held a Holy Ghost week in their home is welcome to participate whether through their church or a Holy Ghost Society, hence the name “The Great Feast of the Holy Ghost” (If you will recall, I wrote about the Holy Ghost Feast at my church earlier this summer.)

At most parades, kids love picking up the candy that is thrown out to them from parade floats, I know my kids do. And they loved doing that at this parade too… but, that is far from where the handing out of food stops. Onlookers at this parade can expect to be handed out sweet bread and milk which is where the idea for this parade really all started, like a sort of Portuguese Halloween to celebrate the harvest… But, it doesn’t stop there, this year we were able to sample beer and wine freely poured by several passing floats and servers that walk along the parade route too! As for food… that gets cooked as the floats pass by, grills are propped right onto the flatbed trucks that are carrying the beautiful displays of our heritage… We enjoyed grilled fish, chourico, cooked corn kernels, steak, and hot dogs and watermelon for the kids.

The Holy Ghost tradition is about giving back to the community and feeding the poorest of the poor, so all can enjoy the blessing of the Holy Ghost. This thought process is deeply rooted in the Portuguese mindset and is reflected in the works of the participants of this parade. Yes, it’s a great time, but it’s so much more than that, and it’s truly wonderful to see. When you are Portuguese, it is hard to forget your Catholic roots because it is all around you and events like this one really bring that home. When my parents and grandparents and parents before them grew up in St. Michael, wealth was far from plentiful, people made do, but community and that spirit of giving, I believe, was a big reason they did. I am so happy to share all of this beautiful history and heritage with my children each year and expose them to this spirit of giving and celebration of our culture.

Cold beer right from the tap!

Shared with friends and family.

Drinks… Beer, Wine and milk are served!

Wine

Milk.

The tradition of the bride and groom leading the procession.

Costumes

Beautiful

When my mother talks about attending the feast of the Holy Ghost in her village as a child, she lights up when she talks about this vendor... each village would have a candy vendor... Candy was not so readily available when she was a child and it was an expense they were not afforded very often...

When my mother talks about attending the feast of the Holy Ghost in her village as a child, she lights up when she tells me about this vendor… each village would have a candy vendor… Candy was not so readily available when she was a child and it was an expense they were not afforded very often… These handmade candies were a real treat for a child who was lucky enough to get one!

My two with my Godson enjoying the parade and having fun!

These people are marching with sweet bread as an offering to the Holy Ghost and all these baskets of sweet bread will be cut up once they arrive to the feast and served to all.

Some of the beautifully put together displays… you might find displays like these right in people’s homes when they host the Holy Ghost prayer sessions in their homes.

This is a very good friend of mine, MarkPaul has been in the Nosa Senhora de Luz Band since he was a kid (ahem that’s over 20 years now)

Can’t throw a party without music… This parade has marching bands and small music troups.

Dancing!

Animals of course play a big part in this parade… Dairy farmers are a big part of the economy in St. Michael, but animals were traditionally utilized for farm work and for transporting goods from village to village… I can remember being on a trip to St. Michael with my grandmother when I was 11 years old and hearing the fish vendor come through, then the bread etc… This was in the 1980’s, not so long ago.

Chickens and bunnies! This is very much an interactive event, children are encouraged to participate as they are encouraged to participate in all Portuguese events!

The sense of community and love is abundant as friends new and old get to see each other.

This is a replica of my father’s childhood church from Rabo de Peixe, his village in St. Michael.

This is not disimilar to the vendor carts that would troll the streets...

This is not dissimilar to the vendor carts that would troll the streets…

So many different societies and Portuguese groups come together on this day.

Dancers

Now onto the food!

Look at that grill right up there on the float!

Some fun!

Even the cars get dressed up and bring sweetbread to the feast!

And that’s all she wrote, it was a great time, we really enjoy it every year! Can’t wait to see it again next year! If you don’t already, you should think about checking it out!

Now onto the nighttime entertainment at the feast, the Marc Dennis concert!

\The Marc Dennis concert held on the feast grounds!

Thousands of people came out to see him well into the night.

You can buy one of Marc Dennis’ most popular albums here, Marc Dennis ‘Superman’

I don’t often let my kids stay up this late, but there are just some things they need to experience.

I hope you enjoyed my take on this wonderful cultural experience!

Portuguese Baked Pork and Beans (Feijão Assado)

August 5, 20158 Comments

If ever there was a Portuguese comfort food, Feijão Assado is it for me! This recipe has been passed down in my family for generations and it is something that I come back to time and time again. I have memories throughout my whole life of my Vavó and my Mom making Feijão Assado and Soupa de Feijão (Bean Soup) for family dinners, parties and holiday celebrations. Because the time to initially soak and cook the beans can take some time they would always cook the two together reserving half the beans for the soup and the other half for the baked beans. The Soupa de Feijão recipe is coming this fall, but for now we will focus on this warm, creamy savory comfort food.

I’ve called it Portuguese Baked Pork and Beans instead of just Portuguese Baked Beans because I have made this into the main course for our supper tonight by adding not only salt pork and a little bit of chouriço, but a whole pound of chouriço. My grandmother would never have put an entire pound of chouriço in anything, she always said that chouriço was just added to recipes for the taste. So, as I write out the recipe tutorial I will note the adjustment should you chose to go the traditional route.

This dish and a nice fresh portuguese roll is a filling, balanced and super nutritious meal. However, as I mentioned, you can also bring it as a great party food or pot luck contribution and really get people talking! Often times, if I am throwing a dinner party where I am serving roast pork or pork chops I will make this to go along side. I’ve also known Feijão Assado to make a great breakfast food. Whichever way you decide to make it, try it out soon because it really is a very different way to eat your beans.

I use while nave beans for this recipe because my Vavó always said the smaller the white bean the better. This is your basic one pound package.

Fill a 6 cup bowl about 3/4 of the way with water… this may seem a bit big, but these beans absorb almost all this water over night.

As you can see the beans are way down at the bottom of the bowl. You may be tempted to add salt at this point, avoid that temptation! White beans actually absorb water without salt, not sure why, but they do. You’ll have plenty of time to flavor later.

Cover it up and let stand over night at least 6-8 hours or up to 12 hours.

And there it is… look how they have plumped up!

Now you will want to start this next step with fresh water. So drain off the beans, this also gets rid of any residual dirt… if you want to rinse your beans and pick through, now would be a good time for that as well.

Then, cut a medium onion in half and add it into the water.

Peel three garlic cloves and add those in too… The onions and garlic really flavor the beans while they are cooking, but you are still not adding in salt.

Cover and bring to a boil over high heat. Once you have a boil going, lower the heat and continue to boil until beans are tender (about an hour and a half).

When beans are tender, shut off the flame. NOW you can finally add in a pinch of salt… not too much, just a pinch.

This is a good view of how tender the beans are. You want them naturally breaking up a bit.

Drain most of the water from the beans. Don’t worry about the onions and garlic, those will melt right into the dish.

You will want to reserve about one cup of the cooking liquid. This will help with keeping the beans moist while baking and it also helps to create the creamy texture.

Add in one small can of tomato sauce.

Salt… Be careful here, my Vavó always said salt adds flavor and it takes it away. So, start with 1/2 tsp and taste after you mix everything together. Both chouriço and the wet red pepper both have salt in them, so you don’t want to over do it. And remember you already added in a pinch.

One good chunk of salt pork or a couple of slices of thick cut bacon (not too smoky) or even pancetta would be nice here. I am adding mine in whole, my grandmother would chop it up, it’s up to you which you would like to do. I think it’s pretty in the center when it comes out of the oven.

One heaping tablespoon of wet red crushed pepper is next… if you only have dry, they just add in half as much.

Now just a pinch of Portuguese All Spice… If you don’t have access to this spice just add in a pinch of sweet paprika and you’ll be ok here.

Mix all together.

I like to peel the skin off my chouriço for easier eating, personal preference.

Slice it up. As I mentioned above, my grandmother would only have added half as much, this is totally up to you. Also, I should note that I am using hot chouriço, you can also use mild and be just fine. The flavor profile is the same save the heat factor.

Add your chourço into your bean mixture.

I bought a set of these beautiful baking dishes the last time I was in Portugal and pain stakingly brought them back to the states with me. It’s made of a traditional Azorean pottery. If you don’t have this dish, you can either use a 9×12″ stoneware dish or any regular baking dish will work.

Pour directly into your baking dish.

As you can see, it still looks pretty soupy, that's perfect.

As you can see, it still looks pretty soupy (like a thick soup), that’s perfect.

Be sure chouriço is evenly distributed. Bake at 375°F for 90 minutes.

Recipe for Portuguese Baked Pork and Beans (Feijão Assado):

(serves 4-6)

1 lb. dry Navy beans, soaked 8-12 hrs.

1 lb. chouriço, peeled and sliced

1 small can tomato sauce

1 onion, peeled and chopped in half.

2 cloves garlic, peeled

1 heaping Tbs. wet crushed red pepper (or half the amount of dry)

1/2 tsp. kosher salt, plus more to taste

1/2 tsp. Portuguese All Spice or paprika

1″ cut of salt pork (or three slices of thick cut bacon, non-smoky flavor)

Directions:

Soak beans over night in plain water.

Drain beans. Cook beans in a soup pot with fresh water, onion and garlic. Bring to a boil over high heat. Cover and reduce heat. Cook for 90 minutes or until beans are very tender. After cooking is complete, shut off flame add in a pinch of salt and allow to sit covered for about 20 mins.

Drain beans reserving one cup cooking water. Add in tomato sauce, salt, pepper, pork and chouriço. Mix together. Pour into a 9×12″ baking dish and bake at 375°F for 90 minutes.

Enjoy!

*note – this is a gluten-free recipe.

Pan-Fried Mint Bread “Pudding” (Pudim de Hortelã)

July 29, 2015July 29, 2015

When I was a little girl, my home was somewhat of a mini farm. We always had chickens, goats, sheep, rabbits, pigs a cow and an amazing garden and fruit orchard. My parents always had a plentiful garden full of wonderful tomatoes, couves (Portuguese collard greens), squash, grapes, and beans. Anything that could be grown, my Dad could grow. On the out skirts of the garden were always chives, parsley and mint. The smell of mint hit you long before you found where it was and I loved it. There was so much mint in fact that I was allowed to use it for my mud pies and fun projects. Memories of growing up in the country hit me every time I bite into a fresh cucumber or smell the parsley to tell the difference between it and cilantro in the grocery store. Funny how food connects a person to their past and bridges generations all at the same time.

One very vivid memory is of my mother taking day old Portuguese Popo Secos (rolls) and a bunch of mint from the garden and making bread “pudding”… pudding is in quotes because unlike traditional pudding there is no milk in this dish. I fell in love with this “pudding” as a child and added my own spin to it as an adult adding a little savory in to balance the sweet. Today, my husband loves when he wakes up to the smell of mint and caramelized sugar and my children are starting to understand the connection between growing something in the garden and it making it onto the dining table.

***note – I consider this a Portuguese dish not because of it being a traditional dish, but because it was made by my Portuguese mother.

One or two day old bread is best used for this recipe. These are Portuguese Rolls known as Popo Secos. They are individual rolls with a moderately crusty exterior and a very soft and airy interior. They are best served fresh and day of baking… Which is why this recipe is great to use up bread you got earlier in the week. (If you don’t have Portuguese bread readily available in your area, try this with a crusty italian… you will want about two large loaves)

Rip up bread into large bowl filled with water.

It will look like it won’t fit… but, it should if your bowl is big enough… I use a bowl that can accommodate about 10 cups and fill it with 6 cups of water.

Submerge your bread in the water.

Grab about 6 sprigs of mint, these are fresh from my garden… if you don’t have a mint garden, it’s really the easiest herb to start with, it’s almost like a weed, you actually have to contain it so that it doesn’t spread to your entire garden. If you don’t have a mint garden, then you can get this at your local farmers market or even grocery store.

Pick the leaves off each stem, you don’t want the stems as they are a bit too woody.

Roughly chop your mint leaves.

Add your chopped mint to the soaking bread.

Mix mint in and submerge. Allow to soak for about 15 minutes at minimum and up to an hour.

Mince one medium onion or large shallot.

Add one stick of salted butter to a large non-stick skillet.

Add your onions into the pan with the butter over medium heat.

Saute onions in butter until golden.

Ring out bread and mint so that you have damp bread.

Add damp bread and mint to the onions.

Saute bread in butter and onions turning every few minutes until the bread starts to dry out a bit and you can see it browning.

Keep working at it, this will take a good 5-6 minutes over medium heat.

Add in about 3/4 cup of sugar. I like to cover the entire top of the bread, spread the love.

Once bread gets to a browning point, cover in a layer of sugar and continue to saute.

Recipe for Pan-Fried Mint Bread Pudding (Pudim de Hortelã):

(serves 4)

6 Papo Secos (Portuguese rolls), torn

6 sprigs of mint, chopped

3/4 C. sugar

1 stick salted butter

1 medium onion, minced (or 1 lg. shallot)

6 cups water

Directions:

Add bread to water in a large bowl. Add mint, mix. Allow to soak for 15-60 mins.

Add minced onion to large saute pan with the melted butter. When color on onions comes to a light golden brown start squeezing water out of the bread and add dampened bread to the skillet. Once all the bread makes it into the skillet, saute until the bread firms up a bit and looses some of the moisture. Then add the sugar in an even layer over the top of the bread mixture. Continue to saute. When sugar has fully caramelized onto the bread mixture.

*note – this “pudding” is dairy free.

Portuguese Style Pepper Stuffed Potatoes (Batatas com Pimenta)

July 8, 2015November 5, 2015

Sometimes the simplest foods are the most delicious. That is certainly the case for this Portuguese classic. Growing up, there were always a big platter of these at any given family gathering. Just a simple red bliss potato boiled till tender and stuffed with some wet crushed pepper or pimenta moida.

In this recipe, I have taken this simple recipe to the next level. Although still simple, I have added one more step… cooking down the pepper with a bit of olive oil and garlic. Give them a try, you’ll be glad you did.

Start off by carefully cutting into your uncooked potato… Go in about 2/3 of the way through and stop. You will want to make sure the flat side of the potato is facing down so that when they are placed on the platter later, they don’t roll too much.

Cover your potatoes in a cold water in a pan just large enough to accomodate your potatoes. For purposes of this recipe, lets say 8 medium sized red bliss potatoes.

Cover your potatoes in a cold water in a pan just large enough to accommodate your potatoes. For purposes of this recipe, lets say 8 medium-sized red bliss potatoes.

Add in a generous pinch of salt. The goal here is to flavor the potato itself.

Grab one clove of garlic.

Crush the garlic and remove the peel.

Add garlic into the potatos and salted water. Then turn on the burner to bring potatoes to a boil.

Add garlic into the potatoes and salted water. Then turn on the burner to bring potatoes to a boil.

When you see the splits in the potatoes start to come apart a bit, its a good hint to check to see if they are fork tender. Then allow to cool a little while in the water and then drain to continue cooling. You will need to handle these with your hands.

While this is going on, you can begin preparations for the stuffing:

Run two cloves of garlic through a press, or mince garlic by hand. Add to cold olive oil in a small skillet. Then turn burner on to medium. You want to saute the garlic without burning or turning garlic brown. The goal is to not only cook the garlic, but to infuse the oil with that garlic flavor.

Next add in a good quality wet crushed red pepper. My family makes our own each fall and we remove most of the seeds so it isn’t too spicy. You can find a good quality wet crushed red pepper in any portuguese market and in some super markets. If you don’t have either option… gather a few medium spice peppers, seed and grind, soak with salt in its own juices over night to achieve a similar effect. Or order from a portuguese grocer on-line.

Simmer on low for about 5 minutes in the garlic infused oil. Allow to cool slightly.

Your potatoes should be cool enough to touch for this next step. Gently open the slit you made in the potato just enough to allow a spoon full of pepper in there… There is almost always a casualty or two that split wide open into two pieces… just put those on the bottom of your platter!

Go about the stuffing of the potatoes until you have filled your platter.

Yum!

Portuguese Style Pepper Stuffed Potatoes (Batatas com Pimenta)

Serves 8

Ingredients:

8 medium red bliss potatoes

1/2 cup Portuguese wet red crushed pepper

3 garlic cloves, divided

1/4 cup olive oil

1/2 tsp. kosher salt

Directions:

Prepare potatoes by washing and cutting into each potato about 2/3 way through and stopping. Add into a pot and cover with cold water. Add in salt and 1 clove of garlic crushed. Bring to a boil over high heat. When split in potatoes start to separate, check they are fork tender. When fork tender, shut off flame and allow liquid to cool a bit. Drain and continue to allow to cool.

Prepare the stuffing by sauteing two cloves of garlic that have been run through a garlic press to a small skillet with cold olive oil. Turn burner on to medium heat and gently saute the garlic in the oil for a couple of minutes. Add in about 1/2 cup of red pepper. Saute for about 5 minutes over low heat. Allow to cool slightly.

Stuff potatoes with pepper mixture. Serve. Enjoy!

*note: this is a gluten-free recipe.

Portuguese Baking Soda Cookies (Bolachas de Bicarbonato)

June 24, 2015September 21, 20152 Comments

Portuguese people love to enjoy their sweets with a cup of hot tea. There wasn’t a day that went by that my Vavó didn’t have a cup of tea with either some homemade stove top pudding (Papas) or a cookie, some of her cake (see Vavó’s Cake). The trick is that most Portuguese baked goods are not overly sweet making them really very appropriate for that cup of tea. These Portuguese Baking Soda Cookies are no exception… Made from a very tender dough, these soft and cakey cookies are toned down enough to handle all the sugar you pour on top to decorate them with!

This week in preparation for Independence Day, I have taken this classic Portuguese cookie and made it into a celebration of America. These cookies normally decorated by children with different colored sugars are easy to turn into an accent for any special occasion or holiday.

Here are all the ingredients you will need for the cookie itself. This does not include the decorating ingredients.

Start with some butter and sugar.

Start with creaming butter and sugar with the paddle attachment of your stand mixer.

Properly creamed butter and sugar should look like this.

Your next step is to add in these three ingredients.

Add egg and be sure to scrape down sides!

Just mix in the egg for a few seconds.

Then add in your milk and vanilla… this isn’t the most flattering picture, but it is what it is.

Be sure ingredients are well combined.

Flour

Add the baking soda and kosher salt to the flour.

Add your flour in three segments. Combine using the lowest setting on your mixer for about 10-20 seconds at a time until well combined.

Dough will crumble a bit.

Knead dough by hand for a few minutes until it starts to come together when pressed.

When dough is ready to hold together, it should look something like this.

Flour your work surface.

Form your dough into a disc on your work surface. Remember, this dough is very tender. I work with about a half the dough at a time.

Roll out gently.

Turn half way each time you want roll.

This dough should be rolled out to about 1/4″ thickness.

Cut rows two inches wide to start creating your rectangle.

Turn and cut three inches wide creating a rectangle.

Place each cut cookie on a parchment lined cookie sheet. Leave about an inch between cookies.

Make a thick egg wash by combining two egg yolks with a splash of water.

Use a kitchen brush.

Brush cookies with egg wash.

To create the patriotic lines, just use a straight piece of paper just so.

Continue with the red stripes by using two pieces of paper to guide the sugar.

Bake for 16-18 minutes at 350°F until they start to beome slightly browned around the edges. Let stand on cookie sheet for about 5 minutes before transfering to a wire rack for drying.

Bake for 16-18 minutes at 350°F until they start to become slightly browned around the edges. Let stand on cookie sheet for about 5 minutes before transferring to a wire rack for drying.

Let cool on a wire rack before serving.

Recipe for Portuguese Baking Soda Cookies (Bolachas de Bicarbonato):

(Yields about 2 dz 2×3″ cookies)

4 cups all-purpose flour

1 cup sugar

1 stick unsalted butter

1 egg

1/4 cup whole milk

1 tsp. pure vanilla extract

1 tsp. baking soda

1/4 tsp. kosher salt

For topping:

2 egg yolks

1 splash water

colored sugars

Directions:

Pre-heat oven to 350°F. Prepare two cookie sheets by lining with parchment paper.

Cream butter and sugar. Add in egg, milk and vanilla. Beat until fluffy. Be sure to periodically scrape down sides. Add in flour in 1/3 increments. Do not over beat. Dough will appear crumbly and soft.

Knead dough with your clean hands until it comes together when squeezed. Flour a work surface. Form a disc with half the dough. Roll it out to about 1/4″ thickness. Cut into 2″x3″ rectangles. (I also made smaller rectangles for the blue accent cookies)

Beat together two egg yolks with a splash of water to create the egg wash. Paint each cookie with the egg wash and decorate with sugar however you see fit. Pop into the oven for 16-18 minutes.

Let cookies stand on cookie sheet for about 5 minutes before transferring to a wire rack for cooling. Let cool completely on rack. Serve, enjoy with a cup of tea!

Vavó’s Cake

May 25, 2015May 26, 2015

My Vavó (grandmother) was not a big baker, at all. But, she baked one dessert on a regular basis, this cake. I think this cake is the only reason she even owned an electric mixer, as I never saw her use it for anything else. On any given day, I could walk into her dining room and in a similar cake plate as you see here, there would be her cake. Any time I make this cake, it brings me right back there with my Vavó, enjoying a cup of tea and this deliciously simple dessert.

Memorial Day in my family was always about remembering those who have passed. We have always been thankful for those service members who have given their lives to bring us the freedoms this country has afforded us all. And in addition to that, we would always go to the cemetery to place flowers to remember family members and friends no longer with us. This was a yearly tradition for my grandmother. I show my love and remembrance in other ways… So, this post is in dedication to her – para alma da minha Vavó.

If you are looking for a moist decadent cake, this is not the one. This simple sponge cake is meant to be enjoyed with a cup of tea or coffee. It is a very basic, no frills cake with the exception of that crusty top that crunches in your mouth. It is meant to be dry and dense and have a slightly sweet taste.

Start by separating your eggs.

Keep your yolks seperate and place your whites in a bowl of an electric mixer.

Keep your yolks separate and place your whites in a bowl of an electric mixer.

Beat egg whites until stiff and remove and place in a seperate bowl.

Beat egg whites until stiff and remove and place in a separate bowl.

Then place your egg yolks in the same bowl you originally had your whites in and beat until they combine.

Add in one cup of sugar, beat until combined.

Then add in the other cup of sugar and beat until combined again.

This is what your yolks and sugar should look like… uniform and creamy.

Next, measure out your flour.

Then measure your baking powder.

Add in your baking powder to your flour.

Wisk together to sift.

Then fold in your whites with your yolks.

Then add in your dry ingredients.

Mix in with the paddle attachment of your mixer… Then scrape down the sides and bottom. and mix again.

You will quickly come to a consistency like this.

My grandmother always used an angel food cake pan for this cake… I don’t know what it would look like in any other pan, so this is what I use.

Spray your pan with baking spray, the kind with flour in it… although my grandmother would always use butter. Spray is just easier and gets the job done.

Pour

Drop the pan once or twice to release any big air bubbles from the pouring.

Place in the oven for around 35 – 45 mins at 350°F or until a butter knife comes out clean (or a toothpick, but my Vavó always used a butter knife)

And there you have it.

Para alma da minha Vavó

Ingredients for Vavó’s Cake:

(serves 8 -10)

2 cups all-purpose flour

2 cups sugar

8 eggs, separated

1 tsp. baking powder

Directions:

Beat egg whites until stiff, set aside. Beat egg yolks and sugar until creamy. Fold whites into yolks. In a separate bowl, sift flour and baking powder. Add dry ingredients into wet. Mix to combine, scraping the sides. Place in a greased and floured angel food cake pan. Bake 35 – 45 minutes at 350°F until a butter knife or toothpick comes out clean.

Portuguese Style Grilled Chicken (Frango Grelhado)

May 13, 2015May 19, 20154 Comments

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.

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.

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!

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.

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!

Tag: portuguese

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Pan-Fried Mint Bread “Pudding” (Pudim de Hortelã)

Portuguese Style Pepper Stuffed Potatoes (Batatas com Pimenta)

Portuguese Style Pepper Stuffed Potatoes (Batatas com Pimenta)

Portuguese Baking Soda Cookies (Bolachas de Bicarbonato)

Vavó’s Cake

Portuguese Style Grilled Chicken (Frango Grelhado)

Portuguese “French” Toast (Fatias Douradas)

Chicken Mozambique Sandwich (Sanduíche de frango Moçambique)

Chouriço & Peas (Ervilhas com Chouriço)