Friday, June 28, 2013

FUSION FRIDAY: Portuguese Egg Rolls

I'm not sure when this stroke of brilliance hit me, but I'm so happy it did, because these were amazing!!
I once again stopped in at Mello's Chourico and grabbed a couple pounds and away I went.  I even brought these to my parents' house for a taste test, and everyone gobbled them right up.

Portuguese Egg Rolls
2 lbs. of chourico-I cut it into chucks and then put it in the blender along with the pepper and onion to mix and chop very very small.
3 red bell peppers-pop in blender after you de-seed them
2 onions-cut in quarters and pop into blender
1 teaspoon of chili powder
1 teaspoon of cumin
1 teaspoon of garlic powder
1 package of shredded cheddar jack cheese
3-4 packages of Egg Roll Wrappers (these are found in the product section in the fridge part-usually where you find the hummus and stuff)
Egg Wash (2 eggs beat with 4 tablespoons of water in it)
Oil to fry in (you'll need it to be about 3 inches deep.

Heat oil to medium in a dutch oven or a deep enough pan. If you own a fryer, you could also do these there.
Saute to your blender mixer for about 5 minutes to cook it, this happens pretty fast because the pieces are so small so keep your eye on it.  Once it is almost cooked through, add in your chili powder, cumin, and garlic powder.  Stir and let it cook for another min or 2.  Once it's just about done, add in your cheese and stir it through until it melts.  This will bring together the mixture and almost create a paste.  Once it's thoroughly mixed you are ready to go.
Take your egg rolls and brush your egg wash all the way around the edges so that when you fold it gives you a nice tight seal. Place your mixture in the middle of one of the wrappers.  Then follow the directions on the package of how to roll it.  It has picture directions on the inside that will help you out.
Places the rolls that are ready to fry on wax paper and continue until you have finished wrapping all of them.
Now you're ready to fry!
Drop each egg roll in and let it sit for 2-3 minutes on each side. Once you have a nice dark brown color you're ready to remove.  Pull them out and place on a platter with a few paper towels so that it can soak up the excess oil.
These taste best HOT, but if you have to make them ahead of time, you can pop them into a cold oven and turn it to 400 degrees, once it preheats, they are ready to take out and will be crispy again.
If you would like to freeze these, freeze them before you fry them.  It's great to make on a rainy Saturday and then you'll have them on hand for whenever you need them :)  Make sure before you fry the frozen ones you let me thaw out completely.

Hope you guys like these, because they are delicious!!

Wednesday, June 26, 2013

Chourico & Peppers

This past weekend, I took a trip to Mello's Chourico to pick up my supplies for the couple of recipes I had on board.  Every time I go there I'm more and more impressed.  The chourico is just so fresh!  The family who owns the company also runs the store, so you'll meet them if you stop in :)  Local and fresh is always best!  (You can buy chourico from Mello's online!  They will deliver it to your door step....nothing better than that!
This recipe can be made in a crockpot or a dutch oven, but the key is the longer it cooks the better.

Chourico & Peppers

2 lbs. of chourico ( we like to use Mello's hot chourico-gives it an amazing kick ) cubed
2 green peppers cubed
2 onions cubed
1  14oz can of diced tomatoes with the liquid
2 cans of tomato paste
3/4 cup of red wine ( we always use Casal Garcia! )
Salt to taste

Brown your chourico, peppers, and onions together.  Once they have cooked a little (not all the way, you just want a browning to them for flavor)  Add all the ingredients except the salt.  Mix together and let it sit in the crockpot on low for about 6 hours, or on low-med heat in your dutch oven for about 3 hours.  Once it's just about done, add salt to taste.  You can serve this in a roll, as shown, or over rice or pasta!

You can really adjust this recipe anyway you want.  Want it to have more liquid?  Try adding some tomato sauce or more red wine.  Want more veggies?  Add some red and orange peppers as well.

Monday, June 17, 2013

Mousse De Morangos

What tastes better than a fresh fruity dessert?  One that has Port Wine on top is the answer ;)
Since strawberries are currently in season for my end of the country, I wanted to take advantage of the time to make a Strawberry Mousse.  I've paired it with a Port wine reduction on top because the two just go so well together.


Mousse De Morangos 

2 teaspoons powdered gelatin
1 tablespoon water
8 oz strawberries, pureed (save a couple strawberries to slice)
1/4 cup  sugar
1/2 teaspoon lemon zest
1 tablespoon lemon juice
3/4 cup heavy cream-VERY COLD
Whip cream

1) Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).

2) In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.

3) Add the gelatin and stir until it is completely melted. Let cool to room temperature.  This is VERY important, it will melt the next step if you don't.

4) In the meantime, whip the heavy cream to soft peaks. Once the strawberries are at the right temperature, carefully fold the whipped cream into the fruit mixture.

5) Pop a few sliced os strawberries into your bowls. Pour mousse into bowls and chill for at least 4 hours.  Serve with whip cream placed on top.

To make it a little fancier, here is a recipe for a Port Wine Reduction that goes so well just drizzled on top, or just take strawberries and pour this on top and then spoon it onto ice cream.  To.Die.For.

Port Wine Reduction:
1 cup port wine
1 teaspoon lemon zest
1 teaspoon orange zest

Combine the port wine and zests together in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer to reduce the mixture to 1/4 cup and is about the consistency of syrup, 25 to30 minutes. 

Thursday, June 13, 2013



Portuguese doughnuts

  • Ingredients: 
  • 4 cups Flour
  • 1/2 cup sugar
  • 1 ounce package of yeast
  • 1/4 tsp salt
  • 6 eggs
  • 2 cups milk at room temp
  • 1/2 cup melted butter
  • 1 tsp vanilla extract
  • 3 cups vegetable oil for frying
  • 1 tsp cinnamon (optional) 


Mix together your dry ingredients in a very large mixing bowl. 
Beat your eggs in separate bowl then pour into the dry ingredients. Mix together with hands. 
Now pour in the melted butter, milk and vanilla. Continue to mix with hands until dough is smooth.Let rise 1 hour.
While rising, heat your oil to 350 degrees
Now pull off pieces of dough and make round shapes like meatballs in between your palms. 

Drop into oil carefully turning it with a spoon to brown on both sides.

Coat each one with sugar and cinnamon while still warm.

Enjoy with coffee or tea! 

Tuesday, June 4, 2013

Licor De Leite

I grew up in a home where several homemade licors were always fermenting at any given point or time.  It was just a thing we did.  Fruity, creamy, strong, weak, every kind you can think of!
This is fascinating to my husband, who has now declared himself  "O Galo De Licors"  While I'm on this cooking adventure, he has taken up the "make your own home brew" adventure.  Here's one of the latest ones he made :)

Licor De Leite
6 cups of aguardente
5 cups of sugar
4 cups of milk
1-2 vanilla whole beans
1 lemon-grated rind and lemon juice squeezed out
3 bars (8oz) of chocolate-grated

Put your milk and sugar together in a pan until it hits a slow boil.  Make sure you stir to dissolve the sugar.  Once the sugar is dissolved, add in the grated chocolate and the lemon rind.  stir until chocolate dissolves.  once dissolved add in the lemon juice.  This will make the mixture almost instantly curdle, that's ok! 
Take the mixture and pour into a 4 quart jar with a lid (those large style mason jars work awesome for this).  Add in the aguardente and stir.  This will look gross.  There is no other way to explain it.  
Shake the jar daily for 10 days, and then strain into a new jar using a regular strainer.  Once you have taken out a bulk of the "gross" stuff, you will need to strain it again, this time through a large coffee filter.  Using a funnel place the coffee filter inside of it and fill the funnel with enough liquid to almost touch the top of the filter.  Walk away and let it filter through,  this will take a long time.  Continue this process until it's complete. You may then bottle it and place in the fridge.  Just remember to shake it over every couple days to keep its from separating.  The final result should almost look like chocolate milk.  

Did you have any of these licors at your home?  What were your favorites?