tag:blogger.com,1999:blog-48400012365938513592024-03-03T19:25:02.416-05:00Two Azorean ChicksYour go-to for everything Azorean!
We also include anything traditionally Portuguese, and even do some Fusion meals!TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-4840001236593851359.post-26381419860651320622023-03-14T20:44:00.001-04:002023-03-14T20:44:04.750-04:00Papo Secos<p> I feel like there are a couple of ultimate goals you want to reach in Portuguese baking.</p><p>1. Massa</p><p>2. Malasadas</p><p>3. Papo secos</p><p>I was finally able to check off that LAST one!</p><p>I don't know why this was always so intimating to me, but myself and my husband finally said ENOUGH, we are doing this! </p><p>One of the main things that scared me was how many each recipe or video made. I didn't need 4 dozen papo secos without knowing if the recipe was right or not. So when I finally narrowed it down to make 8 at a time, it felt like it was less daunting.</p><p>Heres a couple photos of the process and then of course the recipe card at the bottom.</p><p>I hope you give this tradition a try with your family and keep the Papo Secos alive!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAroXL1JuDqQ-UUCdHr8M-wu_OVjZ8V-waKbAjVaJ61DP85iYyBJVmjRHNOJmM9CNBCFBkLdGLIVLZY5hTTAAVD_qyJyR7kA2wiqnG-XBtpVN66F0xrHEeb-y48hhEYwKSuhOqtJb1Xs3rwCfkQ4WcpCk0PATjtG9EHwoVd3OGio-JrRbs46nW3D-gQ/s4032/PXL_20230311_223458161.MP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAroXL1JuDqQ-UUCdHr8M-wu_OVjZ8V-waKbAjVaJ61DP85iYyBJVmjRHNOJmM9CNBCFBkLdGLIVLZY5hTTAAVD_qyJyR7kA2wiqnG-XBtpVN66F0xrHEeb-y48hhEYwKSuhOqtJb1Xs3rwCfkQ4WcpCk0PATjtG9EHwoVd3OGio-JrRbs46nW3D-gQ/s320/PXL_20230311_223458161.MP.jpg" width="180" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBE9hVbvNaUfR76gN9MbjsY6SDGhZGGE-sgAWVWivw_JI92G2Zu_o8MixTPAgGslXMMmYFNHh97yLePR3FdYtuUgVbvcFekFEf8eCHm6fFD7S_GtQOnzfq6gH4wIMSoVSJKa30ZW-LrUtBjqURCxkumTHSVJk5Rvv9EEaJyP30cg6B8PML4_jbl8SHA/w640-h427/Brown%20And%20Beige%20Organic%20Minimalistic%20Baking%20Recipe%20Card.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-25007819292118726212020-07-27T16:27:00.002-04:002020-07-27T16:41:08.245-04:00FUSION: Remake alert! Portuguese Egg Rolls IN THE AIR FRYER!So as you may or may not know, we have done the Portuguese Egg Rolls before, but now with an air fryer, we can make it healthier and faster! Which I know we could all use.<br /><br /><br />I also went ahead and tweaked it a little bit to make it even better.<br /><br /><div style="text-align: center;"><br /></div><div style="text-align: center;">Portuguese Egg Rolls-Air Fryer</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOE8VZrdHySEwp-DIxBJGCc5hJuoLeyGftr4k6u91gMElNre6hPvJOs6OqdzV3_pHRZmzkYZXPSHrv6Uvp4_zpZtnR0QVLq7Nk4BJZwI-jgyiccKNX4RbIq2on-wjFVbaAt_GtrRW06W7/s2048/IMG_20200718_125344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOE8VZrdHySEwp-DIxBJGCc5hJuoLeyGftr4k6u91gMElNre6hPvJOs6OqdzV3_pHRZmzkYZXPSHrv6Uvp4_zpZtnR0QVLq7Nk4BJZwI-jgyiccKNX4RbIq2on-wjFVbaAt_GtrRW06W7/s320/IMG_20200718_125344.jpg" /></a></div><div style="text-align: center;"><br /></div><br />1 lb. of Michael's ground chourico <a href="https://shopportuguese.com/collections/food/products/michaels-brand-ground-chourico">(BUY IT HERE)</a><br />2 red bell peppers, chopped<br />2 onions, chopped<br />2 teaspoons of Corisca Pimenta Moida <a href="https://shopportuguese.com/collections/food/products/corisca-brand-pimenta-moida-crushed-red-pepper-sauce">(BUY IT HERE)</a><br />1 teaspoon of chili powder<br />1 teaspoon of cumin<br />1 teaspoon of garlic powder<br />1 package of Topo Queijo Sao Jorge, Shredded <a href="https://shopportuguese.com/collections/frontpage/products/topo-sao-jorge-cheese">(BUY IT HERE)</a><br />1 packages of Egg Roll Wrappers (these are found in the product section in the fridge part-usually where you find the hummus and stuff)<br />Egg Wash <br /><br /><br />1. Heat your skillet to med-high heat. Once hot add your bell peppers and onions. Cook until tender. about 7 minutes. Add in your ground chourico<br />2. Add in your spices and pimenta moida, turn skillet to low and allowed to cook together for about 10 minutes, to get all the flavors to melt together.<br />3. LET IT COOL! This is important, or you will have a mess!<br />4. Put the mixture in a blender and blend until you have a paste.<br />5. Now it's time to start making your egg rolls. Put one done and spoon about 1-2 tablespoons of the paste on the egg roll wrapper. Top with your cheese. Now put a little of the egg wash on your finger and rub it on the edges of the wrapper. Fold the ends in and then roll until your egg roll is created.<br />6. Put your rolls in the Air Fryer (400 Degrees) for about 10 minutes. If you want a nice golden crisp look, you can spray with Olive Oil to get that look. For myself, it was just going to be eaten right away, so I wasn't cooking for looks!<br />7. Pull them out and let cool for a few minutes.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsC3drw2vW1xOFZ6xw93lniFFTQL_jLa3btu9bcMyi6WbTCYCj5c9ua3-tIkq6sQYfOytxtG9tOuluONSdXk1GdgU0Kbo0LToxtAPDyueeuBgiAGlTXQtC40ja7jr1PlI3JtzNAlKd0g9/s2048/PortuguseEggRollsAirFryer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsC3drw2vW1xOFZ6xw93lniFFTQL_jLa3btu9bcMyi6WbTCYCj5c9ua3-tIkq6sQYfOytxtG9tOuluONSdXk1GdgU0Kbo0LToxtAPDyueeuBgiAGlTXQtC40ja7jr1PlI3JtzNAlKd0g9/w625-h448/PortuguseEggRollsAirFryer.jpg" width="625" /></a></div><div><br /><div><br /></div></div>TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-35239239537408831022020-07-19T19:30:00.001-04:002020-07-19T19:30:12.131-04:00FUSION: Queijo Sao Jorge & Chourico Mac and Cheese<font face="inherit">Many years ago on this blog I made chourico mac and cheese for Fusion Friday, and I had mentioned wanting to remake my recipe with Sao Jorge cheese.</font><div><font face="inherit">Well I finally did it. I also tweaked the recipe a bit as well, and I think it's got a great balance now, and a little less work using ground chourico.</font></div><div><font face="inherit"><br /></font></div><div><font face="inherit">Without further ado, here you have it! I have linked places to buy the products I used for those who do not live in an area that is easy to get these products. Our friends, the <a href="https://portuguesekids.com/" target="_blank">Portuguese Kids</a>, have made it as easy as possible for everyone to get their Portuguese favorites!</font></div><div><font face="inherit"><br /></font></div><div><font face="inherit"><br /></font></div><div>Queijo Sao Jorge & Chourico Mac and Cheese</div><div><font face="inherit"><br /></font></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u-1Bi6nTei5av4IbNrAfzWj8Jg8RubC9LTwGTJu4_fcq7ByiSAjJX-3L6tCNHTIFKnaJyckwxOiLCCNkKWtyeHjhFUsmUBD3GIKVQapiFuquoT29GxwHftqR0X5TpWK-aHag1Sjk1yhx/s2048/IMG_20200718_125419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u-1Bi6nTei5av4IbNrAfzWj8Jg8RubC9LTwGTJu4_fcq7ByiSAjJX-3L6tCNHTIFKnaJyckwxOiLCCNkKWtyeHjhFUsmUBD3GIKVQapiFuquoT29GxwHftqR0X5TpWK-aHag1Sjk1yhx/s320/IMG_20200718_125419.jpg" /></a></div><font face="inherit"><br /></font></div><div><font face="inherit"><br /></font></div><div><div>1 pkg of elbow macaroni (or your favorite pasta shape will work!)</div><div>1 lb of <a href="1 pkg of elbow macaroni (or your favorite pasta shape will work!) 1 lb of ground chourico (We love Michael's!) 1/4 cup of butter 1/3 cup of flour 2 1/2 cups cream (or milk if you want to lighten it up) 4 oz. Topo Sao Jorge Cheese-shredded + 2 oz shredded to melt on top 8 oz. of Extra Sharp cheddar-shredded 1 teaspoon of kosher salt 1 teaspoons of Corisca pimenta moida (Corisca is spicy! and delicious!) 1. Cook macaroni to the directions on the box, once done reserve about 1/2 cup of water for sauce. Pre-heat oven to 400 Degrees 2. Melt the butter on med-low heat. Once melted add in the flour and whisk until smooth. Let it cook for a minute or two to break up the starches. 4. Whisk in cream slowly. Continue to whisk until smooth. Add in salt and pimenta moida and whisk. 5. Add in cheese and continue to stir until completely melted. 6. Add in chourico and let it simmer on low for about 3-4 minutes. 7. Add cheese sauce to macaroni and combine completely. If your sauce is too thick, add in some of your reserved water until the sauce is the consistency you'd like. 8. Once completely mixed, put into a 9x13 pan and top with Queijo Sao Jorge and bake for about 10-15, just enough to get your cheese nice and melted." target="_blank">ground chourico</a> (We love Michael's!)</div><div>1/4 cup of butter</div><div>1/3 cup of flour</div><div>2 1/2 cups cream (or milk if you want to lighten it up)</div><div>4 oz. <a href="https://shopportuguese.com/collections/food/products/topo-sao-jorge-cheese" target="_blank">Topo Sao Jorge Cheese</a>-shredded + 2 oz shredded to melt on top</div><div>8 oz. of Extra Sharp cheddar-shredded</div><div>1 teaspoon of kosher salt</div><div>1 teaspoons of <a href="https://shopportuguese.com/collections/food/products/corisca-brand-pimenta-moida-crushed-red-pepper-sauce" target="_blank">Corisca pimenta moida</a> (Corisca is spicy! and delicious!)</div><span style="background-color: white; font-family: inherit;"><br /></span><div>1. Cook macaroni to the directions on the box, once done reserve about 1/2 cup of water for sauce. Pre-heat oven to 400 Degrees</div><div>2. Melt the butter on med-low heat. Once melted add in the flour and whisk until smooth. Let it cook for a minute or two to break up the starches. </div><div>4. Whisk in cream slowly. Continue to whisk until smooth. Add in salt and pimenta moida and whisk.</div><div>5. Add in cheese and continue to stir until completely melted. </div><div>6. Add in chourico and let it simmer on low for about 3-4 minutes.</div><div>7. Add cheese sauce to macaroni and combine completely. If your sauce is too thick, add in some of your reserved water until the sauce is the consistency you'd like.</div><div>8. Once completely mixed, put into a 9x13 pan and top with Queijo Sao Jorge and bake for about 10-15, just enough to get your cheese nice and melted.</div></div><div><font face="inherit"><span style="background-color: white;"><br /></span></font></div><div><font face="inherit"><span style="background-color: white;"><br /></span></font></div><div><font face="inherit"><span style="background-color: white;">And here is the recipe card for you :)</span></font></div><div><font face="inherit"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2PZ6-2otfLdtd95n9_-v70Mu22LwYn2mvjIsllaBk5K7OXsmzL3qXKWjHDSJvggBKmVkOgdZgCTFn6AoVZ15zWzhv_QCk7IIipAkpC2UHvjekHPzxs25RDK2XYj8HDhw2F5ZwgN-_DXOP/s2048/SaoJorgeChouricoMacCheese-Patty.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2PZ6-2otfLdtd95n9_-v70Mu22LwYn2mvjIsllaBk5K7OXsmzL3qXKWjHDSJvggBKmVkOgdZgCTFn6AoVZ15zWzhv_QCk7IIipAkpC2UHvjekHPzxs25RDK2XYj8HDhw2F5ZwgN-_DXOP/w625-h448/SaoJorgeChouricoMacCheese-Patty.jpg" width="625" /></a></div><span style="background-color: white;"><br /></span></font></div><div><font face="inherit"><span style="background-color: white;"><br /></span></font></div>TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-60114123132878942022020-07-11T18:41:00.004-04:002020-07-11T19:26:49.758-04:00Travesseiros<div style="text-align: center;"><img alt="piriquita - Picture of Piriquita II, Sintra - Tripadvisor" height="264" src="https://media-cdn.tripadvisor.com/media/photo-s/03/0e/b5/a2/piriquita.jpg" width="352" /></div><span></span>Ola Amigos!<div>I know, it's been a long time since anyone has update this blog, and I'm sorry. Work, family, friends, travel and more got in the way. </div><div>The thing is with this blog, it's so hard to nail down the moms! As you know we have always watched what they do, and translated it into English (and with measurements! a handful doesn't work for some people, we know!), but I'm sure like any parent, you get "farto e cheio" (if you don't know, google!) of your kids in your face. So I stopped asking to be honest. I still cook and bake, but nothing like I did before, but that's it. I'm putting my foot down.</div><div>I'm here and I tried something totally new. And took it from a completely Portuguese recipe (measurements and oven temps and all!) and made it alone (well, I shouldn't say alone, hubby helped me de-skin almonds for about 45 minutes!)</div><div><br /></div><div>Last year I had the privilege to lead a few groups for work (I am a Travel Advisor for Sagres Vacations and we specialize in Portugal and Spain) to Portugal. In 3 months, I went to various parts of Portugal 3 times! It was a lot, but it was a blast!</div><div><br /></div><div>During the trip in July, I was lucky enough to be on the mainland of Portugal, (add it to your bucket list!) with the <a href="https://portuguesekids.com/" target="_blank">Portuguese Kids</a> for their annual group trip.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbuPGeqszpAqBXssDug2hflTf8SJ1_zXFXhsZgFk0ULOTkGWGFtMa6IZVJkvmWwG0g3NvhGNC5uN6wXehWmJcTtiO1zL2vcr1zn8bGUhis4Zrz2lV5z406-HNMNAgshOSvBNePUBSS7Pg/s2048/Portugal_0238.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbuPGeqszpAqBXssDug2hflTf8SJ1_zXFXhsZgFk0ULOTkGWGFtMa6IZVJkvmWwG0g3NvhGNC5uN6wXehWmJcTtiO1zL2vcr1zn8bGUhis4Zrz2lV5z406-HNMNAgshOSvBNePUBSS7Pg/w500-h281/Portugal_0238.jpg" width="500" /></a></div><div><br /></div><div><br /></div><div>The trip was amazing and I am so happy I got to finally head to the mainland to see some of the sights that I have only read about. It was a completely different experience from the islands, and I would never even compare the two. (I was also lucky to go on a multi-island tour of the Azores, I'll share those pictures with you soon!) The group of 31 was amazing, and we had a great time! So much so, that several are signed back up to go on groups with us again this year! (Before the dreaded Corona happened 😠)</div><div><br /></div><div>While on the trip to the mainland I was able to get to Sintra, and got to try their famous Travesseiros de Sintra. Pillows of just sugar, eggs and almonds that make my mouth water just thinking about them! Today, I looked at my husband and said "it's time to make the travesseiros". To be honest, I've been nervous to make these because I hate working with Phyllo Dough. Today I had enough with the fear and I dove in.</div><div><br /></div><div>So here you go!</div><div>Travesseiros.</div><div>And truth be told, this was so easy!</div><div><br /></div><span><a name='more'></a></span><div style="text-align: center;"><br /></div><div style="text-align: center;">Travesseiros de Sintra</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_AAE_9YkN2g3257G0DI-gFpcOzCshCpPOtDfXhuKxcxTghXYRvgajukmaSsJnQGnfwQyWsbEIfhEpIqD8OhIgrQsC-hh8p-hqRp4CUHN5AkwBBKXvNZA0qhuyNdyomgNcXxCxVe5Jug9/s2048/00000IMG_00000_BURST20200711183833596_COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_AAE_9YkN2g3257G0DI-gFpcOzCshCpPOtDfXhuKxcxTghXYRvgajukmaSsJnQGnfwQyWsbEIfhEpIqD8OhIgrQsC-hh8p-hqRp4CUHN5AkwBBKXvNZA0qhuyNdyomgNcXxCxVe5Jug9/s320/00000IMG_00000_BURST20200711183833596_COVER.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">1 box of Phyllo Dough (1 lb.)</div><div style="text-align: left;">7 oz of water</div><div style="text-align: left;"><span>3 cups of sugar</span></div><div style="text-align: left;"><span>1 1/4 cup of raw almonds, without the skin and crushed (note: read the end if you can't find them already without the skin)</span></div><div style="text-align: left;"><span>1 teaspoon of cinnamon</span></div><div style="text-align: left;"><span>8 egg yolks</span></div><div style="text-align: left;"><span>powdered sugar to sprinkle</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span>1. Unfreeze your phyllo dough. Crush your almonds with a food processor. </span></div><div style="text-align: left;"><span>2. Add water and sugar in a pan on low heat until dissolved and you get a syrup consistency. </span></div><div style="text-align: left;"><span>3. Beat your egg yolks with a fork to allow air to get into the eggs, and then add in your cinnamon and set aside.</span></div><div style="text-align: left;"><span>4. Once your water and sugar are ready, add in the almonds and then eggs with cinnamon and stir until thick over the heat. Once thick, remove from the heat and let cool. Heat your oven now to 395 degrees</span></div><div style="text-align: left;"><span>5. Unfold your phyllo and cut into thirds, and then in half, leaving you with little squares.</span></div><div style="text-align: left;"><span>6. Once your mixture is cooled, take 5 sheets of squares and lay them on top of each other and spoon a tablespoon or so into the middle. Fold the right side and left side and and then take the top and the bottom and fold those as well, to make a little pillow of sorts.</span></div><div style="text-align: left;">7. Place them on a baking sheet lined with parchment, and bake for 20 minutes, or until the phyllo becomes golden brown and crispy. let cool.</div><div style="text-align: left;">8. Sprinkle them with powdered sugar and enjoy!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you can not find de-skinned almonds, you can do it yourself, but be prepared, it take a while! Soak the almonds in water for about 20-30 minutes, and then start peeling. Yes, that is right, you peel every single on by hand. It took two of us, about 45 minutes to do them ones we needed.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Click on the image to download and print for your own recipe box!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzW8mHlX3KCwFv3kGGwZ7O9GWJ3WjivXooAAFVqtVoRurKY_DDhlCyLT1qfca33Xpl3i319aMGlPeRTlw7JFu_AiVv0hf7Dj6ijvscFjzEZb19SDjnS8yYXSh9EIJ2sYTjGD-3To8Ga1a/s2048/TravesseirosdeSintra-Patty.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzW8mHlX3KCwFv3kGGwZ7O9GWJ3WjivXooAAFVqtVoRurKY_DDhlCyLT1qfca33Xpl3i319aMGlPeRTlw7JFu_AiVv0hf7Dj6ijvscFjzEZb19SDjnS8yYXSh9EIJ2sYTjGD-3To8Ga1a/w625-h448/TravesseirosdeSintra-Patty.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><br /></span></div><div style="text-align: left;"><span>Here are some photos of the process of folding them, I know for myself, physically really help!</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: left;"><img border="0" data-original-height="2048" data-original-width="1536" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwY4dVBRzNgoHrvP1ZqRkzXvWP_cC9PxOANp1P-EqnSAodxI3tE85ABw_Ub20jHUxf7bpgLCwpBY9OtyrTdkGNTZTK1ds_HIHx4odUs0LRIykw-BLJxW5T01QtIRQ9ycxl7xKACcoE0MR_/w154-h205/IMG_20200711_180731.jpg" width="154" /><img border="0" data-original-height="2048" data-original-width="1536" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjw31p0EW1exjdAVEN10OHemG92bVx5d-A94fwx0Fir1qD5nCu6kWJ7wUfaHLCfXFvBTaZpb1Iigc7VbDrOCQdoY0erlfjUdczRgeS5jthrn-5cJnuw9NWKxQi8SDNZNEj5lpSsNkpiJy/w154-h205/IMG_20200711_180753.jpg" width="154" /><img border="0" data-original-height="2048" data-original-width="1536" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5n7iiHJkiMqxJqx04tUZ5AyqipNVXlCLBe5skRfF1wjalsHu48ieR8OImV_CH2OUtizLyEFe5PkG2pIrSKpgYa6EHMeL185eA_4z4s4vPv-xK_Snl9OWYqzhuyFEZzQnrXBZBwCO_M7Q/w154-h205/IMG_20200711_180812.jpg" width="154" /><img border="0" data-original-height="2048" data-original-width="1536" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwDsxfzDjq_P0iEKe_g0Bb35-p6-vD6820Dy0JmsyWFIf50TnVWp7vXA1KNOQbwGa5tCsPqEqg0Q-DIFDpy2HoGEs-OXhrspEr48UsOUyuZIfdl4V9JmkGhyMRlf7zGsid5exQW64TuSo/w154-h205/IMG_20200711_180840.jpg" width="154" /></div><br /><br /><br /><span><br /></span></div><div style="text-align: left;"><span><br /></span></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div style="text-align: left;"><br /></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div style="text-align: left;"> </div></blockquote><div><br /></div><div><br /></div>TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-41980424349778735102016-06-04T18:36:00.002-04:002020-07-11T16:11:42.362-04:00Serradura<div class="separator" style="clear: both; text-align: center;">
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<u>Serradura-Sawdust Pudding</u></div>
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<u>Ingredients </u></div>
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•30 Maria Biscuits</div>
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•2 cups of chilled Heavy Cream</div>
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•1 tsp. vanilla extract</div>
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•1/2 cup of sweetened condensed milk (1 can)</div>
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Directions:</div>
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1. Put the Maria Biscuits into the food processor to get a fine powder out of the cookies</div>
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2. Whip the cream with vanilla extract with an electric beater to soft peaks. Then and half the condensed milk. </div>
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3. Continue whipping and add the rest of the condensed milk slowly. Keep beating till until you get stiff peaks. </div>
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4. Transfer the cream into a piping bag and pipe (or spoon the cream if you can do it neatly) it equally between 4 serving glasses, alternating layers of cream and Maria Biscuits. </div>
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Finish of with cream as the topmost layer. Refrigerate for at least 4 hours or until you are ready to serve the Serradura.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoLtgsf99vCTKQ2KM8EnGVR8D2o-y0uk9d6Dwq-m243LTWvTIwrJMhIsSLez4wb35Yph-UIrXfCzt63qvRYEfP00TahAwOqkOT_99__PLrs20GN57zRORBHOvtGq-6qMCqIXDTBkWhIyx/s1600/Serradura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoLtgsf99vCTKQ2KM8EnGVR8D2o-y0uk9d6Dwq-m243LTWvTIwrJMhIsSLez4wb35Yph-UIrXfCzt63qvRYEfP00TahAwOqkOT_99__PLrs20GN57zRORBHOvtGq-6qMCqIXDTBkWhIyx/s320/Serradura.jpg" width="320" /></a></div>
<br />TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com1tag:blogger.com,1999:blog-4840001236593851359.post-30924262524178806782014-02-01T12:28:00.003-05:002014-02-01T15:11:51.974-05:00"Amigo" Post!We toyed with this idea for a while, and finally decided to pull the trigger.<br />
Here is our first submission from a fan. We asked those interested to write out the recipe, take photos, and write a little something about it.<br />
Here is Liz's recipe, story and photos!<br />
Thanks again Amiga!!<br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 13px;">"I didn't grow up in a neighborhood with other Portuguese families, but I was surrounded by my family, our language, our traditions and beliefs, and of course...the food! While all the other kids on the block were eating Kraft dinner, Chef Boyardee and Zoodles, I was eating my mom's pasta sauce...fresh and homemade, just like she does everything.</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">The smell of onions frying in her small penela would send me on the hunt for the tell tale pasta. Once I spotted it, I would await in delicious anticipation of the thick red gravy laden with onions that I would dig to the bottom of the pot for. No matter what my mom served her pasta with - the pasta was always the highlight and I always saved it for last.</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">As it happens with little Portuguese girls, I grew up and soon became a wife and mother. I've always loved to cook, but always seemed to go home to moms or Vavos if I wanted some home cooking. Tasked with the job of meal planning along with running a house, I would find myself cycling through the same meals....over and over and over. I do believe I had myself convinced I couldn't cook like my mom until one day I was craving my grandmothers soupa and I called her for her recipe and well, well, well, turns out I can cook as good as my elders ;).</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">When it's cold out, that's when I crave this meal, it's my ultimate comfort food that takes me back to our duplex on Culver Street where I had the best of both worlds - mom and dad on the main floor AND my grandparents upstairs. I always hear my grandfather's laugh when I'm eating this, I think it makes it taste even better!!!</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">I usually don't have any calde de pimenta on hand, so I just make my own. I realize there is a specific type of pepper used for this, but my mom also taught me to use what I have on hand in a pinch. So I take a seeded and chopped red pepper, strain the majority of the juice off and add salt and olive oil to taste</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span></span></i><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">Hi...my name is Liz and I'm an onion-a-holic!!! Seriously!!! My mom says to take one onion and 3-4 cloves of garlic and fry in a good quality olive oil, but I always double up on the onion. I have also found that her original instruction are just barely enough for me and my husband. We love to have it two days in a row, and on day two, I do believe it tastes better, so I double her recipe for good measure.</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SkHIod1i5fcuWgvEc9dfJj3jnGFKn4RAwZV8cLUpDg0LS2IV4MsDHZWjfHvMfxA-OXGdtNPyPQsWI_5qj6FTfg9wKQl63EnbdpL2zXuZSf39493VRyfBCOQgNrcwt3AhOwbctHTGg3VS/s1600/IMG_2889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SkHIod1i5fcuWgvEc9dfJj3jnGFKn4RAwZV8cLUpDg0LS2IV4MsDHZWjfHvMfxA-OXGdtNPyPQsWI_5qj6FTfg9wKQl63EnbdpL2zXuZSf39493VRyfBCOQgNrcwt3AhOwbctHTGg3VS/s1600/IMG_2889.JPG" height="320" width="240" /></a></div>
<i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">Saute onions and garlic in olive oil until the onions are cooked but still maintain a crunch if that is to your taste. If you prefer them carmelized...that works too!!! Add salt and pepper to taste along with the calde de pimenta and cinnamon and fry on medium low, always stirring, stirring, stirring. This is about how I like my onions done, about 8-10 minutes</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span></span></i><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">Smelling like my moms kitchen now. I can still see her burgundy pot set that cooked thousands of delectable meals for us. Cinnamon is one of my moms (and now my) favorite spices to use. We add just a hint to hamburger dishes to give it that eu nao sei flare that gets people thinking while they're eating - "O!!! That's a lovely hint of...hmmm....what is that???" Ancient Portuguese recipe ;)</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span></span></i><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">Stir until heated through and aromatic. Now add the ketchup...when my mom first told me she laughed at the look on my face. Ketchup??? Really??? Who would've thunk??? I have made homemade ketchup in the past and it was spectacular!!! I think I will grow some extra romas this year and reserve some Kischook Ketchup especially for this recipe. My mom advises that you can also use tomato paste interchangeably for the ketchup. Personally, I think the ketchup has more flavor from the spices added to it...again...it's all up to your own taste. I do think that tomato paste would be better as a diabetic option if you're loved ones have this ailment as ketchup is unfortunately loaded with sugars. </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span></span></i><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">Add the paprika and allow to heat through. My mom says it's extremely important to ensure to cook this on low heat as the sugars in the ketchup and the paprika itself will burn very easily. While I love any and all things caramelized, I don't think paprika would top the list...um...no!</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span></span></i><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">Keep mixing all the goodness together until it bubbles just a little, you can add a touch of water if you don't prefer your sauce thick. I've never had a problem with thick sauce, however, it will make the sauce cover more pasta, if you really want to add a layer of flavor, try a little chicken or beef stock instead of water. I keep homemade stock by freezing it in an ice cube tray then transferring it to a Ziploc bag. The small quantity of the cube gives me more control over the amount I add to my recipes and sometimes...I use those stock cubes for cooling off soup without watering it down like normal ice cubes would. I do believe my husband and I may try to thin this with a bit of wine and cook it off to see how it affects the flavor profile. An old friend did tell me many times that a recipe is just a guideline....</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span></span></i><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">This night....served up with meatballs mmmmmmm...ENJOY!!!</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span></span></i><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">Here's the full recipe and directions...</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">1 - 2 tbsp olive oil</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">1 - 2 medium onions, chopped (I always use two...you be the judge)</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">3 - 4 cloves garlic, minced</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">1 tbsp calde de pimenta</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">salt and pepper to taste</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">1/4 tsp cinnamon</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">1/2 - 1 cup ketchup (I always use one cup as I like my pasta saucy)</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">1 tsp paprika</span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;"> </span><br style="background-color: white; color: #222222; font-size: 13px;" /><span style="background-color: white; color: #222222; font-size: 13px;">Saute onions and garlic in olive oil to desired doneness. On medium low add calde de pimenta, salt, pepper and cinnamon for a few minutes to allow to heat through. Turn heat to low, add ketchup and paprika, again allow to heat through. Mix into hot oiled pasta or serve hot on top of pasta. Bom appetite!!!!"</span></span></i>TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-83170863844109818402014-01-04T12:07:00.001-05:002014-01-04T12:41:21.112-05:00Crockpot Tomato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tjKjqTQLe7R0bd_7-9d2p4mQHlKUIsWib1jsxbIZQbWDUKlbkP8hYWzAXbPh0tVnr-rsjKCUVkBgmQ6cxUCMk3ItxFAJqkeBMVPcCf0VwGYrZwuPW5N4FcDuVqwfUdPtEz2s4HzNIFft/s1600/4354705433_tomato_soup_xlarge.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tjKjqTQLe7R0bd_7-9d2p4mQHlKUIsWib1jsxbIZQbWDUKlbkP8hYWzAXbPh0tVnr-rsjKCUVkBgmQ6cxUCMk3ItxFAJqkeBMVPcCf0VwGYrZwuPW5N4FcDuVqwfUdPtEz2s4HzNIFft/s1600/4354705433_tomato_soup_xlarge.jpeg" width="320" /></a></div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">Ingredients:</span></strong></div>
<span style="font-size: large;">1/4 cup of olive oil </span><br />
<span style="font-size: large;">1/4 cup Portuguese red wine or a dry red</span><br />
<span style="font-size: large;">1 onion chopped</span><br />
<span style="font-size: large;">1 pound tomatoes chopped</span><br />
<span style="font-size: large;">1 bay leaf</span><br />
<span style="font-size: large;">1 1/2 cups milk</span><br />
<span style="font-size: large;">1/4 cup stelline pasta (small stars)</span><br />
<span style="font-size: large;">s+p to taste</span><br />
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<li><span style="font-size: large;">When crockpot has been heated to high add oil, onions and s+p. Let the onions soften.</span></li>
<li><span style="font-size: large;">Now add tomatoes, red wine and bay leaf.</span></li>
<li><span style="font-size: large;">Season with salt and pepper.</span></li>
<li><span style="font-size: large;">Let cook for 5-6 hours on low. If it thickens too much add water. </span></li>
<li><span style="font-size: large;">Discard the bay leaf and blend with an immersion blender or pour into blender if you don't have one. </span></li>
<li><span style="font-size: large;">Process until smooth.</span></li>
<li><span style="font-size: large;">Add your small pasta stars and let the soup continue to simmer for another 15 minutes. </span></li>
<li><span style="font-size: large;">Lastly stir the milk in until combined.</span></li>
<li><span style="font-size: large;">Add salt and pepper to taste.</span></li>
<li><span style="font-size: large;">Pour into bowls, garnish with the parsley, serve and enjoy!</span></li>
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TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-59724236991349154712013-12-12T17:37:00.003-05:002013-12-12T19:50:12.516-05:00Christmas Cookies-Lavadores (Washboard)<span style="font-family: Arial, Helvetica, sans-serif;">It's Christmas time around this house, and that means baking cookies everyday. We love to try new recipes, and in the spirit of the new blog, I had to do some Portuguese ones :)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Here are the Lavadores, which is translated into Washboard Cookies. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">We also decided to do something fun for you all. Included in the post is a recipe card designed for you.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you click on the photo, you can then right-click and select save, and then print it for your own use at home! :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHB5zv64WYa6Wdzdb5koY_IoIhV3g3QFo2giNpx1rYqaGJaj_Z0hYFOOS5WHg23Qs765YdL5upt-Ztjb5vVIzc6nS8Oy2zC97F7vx0lj9ac1zcDK5Mly-OEfIrgtfJOElN-F5ca8IHW9OT/s1600/LavadoresForBlog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHB5zv64WYa6Wdzdb5koY_IoIhV3g3QFo2giNpx1rYqaGJaj_Z0hYFOOS5WHg23Qs765YdL5upt-Ztjb5vVIzc6nS8Oy2zC97F7vx0lj9ac1zcDK5Mly-OEfIrgtfJOElN-F5ca8IHW9OT/s400/LavadoresForBlog.jpg" width="400" /></span></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Lavadores</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">•½ c. butter , room temp</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">•1 c. sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">•4 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">•zest of a 1 lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">•4 c. flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">•1 Tbs. baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">•1 tsp. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">•¼ c. sugar for rolling the cookies in before baking</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 350 degrees F. Cream the butter and sugar for about a minute or so. Add eggs, beating well in between each one. Mix in the lemon zest.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a separate bowl, wisk together the flour, salt and the baking powder. Add dry mixture to wet slowly.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Knead the dough in the bowl for about 5 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Shape the dough into balls that are about one and a half inches.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll each ball in the sugar until completely coated and place on a sheet of parchment paper on a cookie sheet about an inch to two inches apart.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Use a fork to gently flatten the balls with the fork tines.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 15-20 minutes or until a lightly golden color.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">RECIPE CARD</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2IrKsalcORpepLcDLsBuXffnbIU4sl5IhdxFNsGzy88JIGVbuSGfPLpKmJwJhq00wVq0f-qCLS8VrtGcQG777OmQ2bV7mzggBH54rYfXVldG9q0JgmiSBsFsaexH7mgAnJEcUdO9-Bzi/s1600/Lavadores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div>
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<br />TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com1tag:blogger.com,1999:blog-4840001236593851359.post-44129083753269293462013-11-27T11:35:00.002-05:002013-11-27T11:36:19.833-05:00Thanksgiving Leftovers, Portuguese StyleI'm sure all of us in the States are going to be eating Turkey for days this week, so why not take it and make something totally new!<br />
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Here is a good recipe to make for the day after Thanksgiving!<br />
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<b>Turkey & Couves Soup</b><br />
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Leftover Cooked Turkey Bones<br />
Water<br />
Salt<br />
2 Carrots (small rough chop)<br />
1 Yellow Onion (small chop)<br />
1/2 bunch Kale<br />
1 package Egg Noodles<br />
1 Baguette (thinly sliced on bias)<br />
1/3 cup freshly grated Parmesan Cheese<br />
Leftover Shredded Turkey<br />
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1. Place turkey bones in stock pot and cover with water by 2 inches. Bring to a boil and reduce to a simmer, cooking for 2 to 3 hours. Season with salt to taste. Remove bones and strain mixture through cheesecloth or fine mesh sieve.<br />
2. Preheat oven to broil. In a large saute pan, heat a few tablespoons of oil and saute carrots, onion and kale for 2 to 3 minutes. Vegetables should not be overly soft. Season to taste.<br />
3. Bring a large pot of water to a boil and season with salt. Cook egg noodles two minutes short of the package instructions. Drain.<br />
4. Place sliced bread on a baking sheet and drizzle with olive oil and sprinkle with parmesan. Broil for 2 minutes just until cheese has melted slightly.<br />
5. Divide the vegetable mixture and noodles between 4 bowls. Top with shredded turkey. Ladle turkey stock into bowl and top with crostini and freshly grated parmigiano.TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-19069182097566424502013-11-19T21:56:00.000-05:002013-11-19T21:56:03.480-05:00Recheio - Portuguese Stuffing <div style="text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">Portuguese
Stuffing</span><span style="font-size: 20pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><strong><span style="color: #454545;">Ingredients:</span></strong><span class="apple-converted-space"><span style="color: #454545;"> </span></span></span><span style="color: #454545; font-size: 12pt;"><br />
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<span class="apple-style-span"><span style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 whole chicken (about 3lbs)<o:p></o:p></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span class="apple-style-span"><span style="color: #454545;">1/2 cup olive oil</span></span><span class="apple-converted-space"><span style="color: #454545;"> </span></span><span style="color: #454545;"><br />
<span class="apple-style-span">2 lbs. chourico (about 2 links)</span><br />
<span class="apple-style-span">2 celery stalks </span><br />
<span class="apple-style-span">2 lg. Vidalia onions (chopped)</span><span class="apple-converted-space"> </span><br />
<span class="apple-style-span">5-8 cloves garlic (chopped)</span><span class="apple-converted-space"> </span><br />
<span class="apple-style-span">4 day old pop
seco’s</span><span class="apple-converted-space"> (Portuguese rolls)</span><br />
<span class="apple-style-span">1 tsp. sage</span><span class="apple-converted-space"> finely chopped</span><br />
<span class="apple-style-span">Salt & Pepper<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In a large stock pot drizzle ¼ cup olive
oil and sauté chopped onions until softened. Then add garlic, chourico, and
celery. Sauté for a couple minutes. <o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Wash entire chicken with water (and lemons
if desired). Put whole chicken into the same stock pot. Add enough water to cover the
chicken. Add tbsp of salt and tsp of black pepper. Cover and let it come to a
boil. Bring down to a simmer until chicken is cooked. About 45 minutes. <o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">In the meantime take out a large baking
tray and food processor. After chicken has been thoroughly cooked, carefully remove
everything from the pot onto the tray. Set the celery aside for now. DO NOT
discard the broth. Let the chicken cool enough for you to handle. <o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">After chicken has cooled, tear apart all of
the chicken and chourico into large chunks. Throw out the bones and skin. In a food processor, pulse chicken, chourico, onions, garlic. Add a
little broth to help it move if needed. You will have to do this in batches.
Do not over pulse. Pulse about 4 times each batch. If you like hearty chunks you can skip the food processor part. Put back processed ingredients into large tray. <o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Tear bread apart into small pieces and mix well into the meat in the tray. Chop celery and add as well. Along with the finely chopped sage or any herb you love. Mix to combine. Pour some broth over
everything. About a half a cup. Taste to see if it
needs more salt or pepper. Drizzle ¼ cup of olive oil all over. <o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake for about 30 minutes covered with
foil. Then bake uncovered for another 15 minutes or instead you can broil on
low for 5-8 minutes. Keep an eye on it if broiling. <o:p></o:p></span></span></span></div>
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TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-17788999981421103602013-08-30T15:32:00.003-04:002013-08-30T15:33:23.337-04:00Lombo de porco recheado com chourico<span style="font-family: Arial, Helvetica, sans-serif;">My mom and dad still host lunch on Sundays for all of us. We all head into Taunton to hang out as a family, and do what Portuguese families do best, EAT GOOD FOOD! My mom and dad were kind enough to measure (!!!) and take pictures of the process from this past Sunday's meal! So here you go! Courtesy of Fatima & Daniel.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Lombo de porco recheado com chourico</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4lbs. of pork loin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">tablespoon of pimenta moida</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">tablespoon of paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 cloves of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12 oz can of beer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 potatoes (or more if you want more)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-2 links of chourico</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place all ingredients (except potatoes) in a freezer bag and marinate overnight. (if the loin is too big, use a deep bowl. You want me to make sure the mixture covers it.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGce_78VVCbt9ztneF8jaqsoqBYTgcGL8EqxPTFzW70mHUGoILczOTzVFoXhgiG4NXyZt81PiwyQzzHCbi8-qOJLnYVr3UO4kWFn25i1TMI9TVY74chWHp1uH6O3oUnNW7yoNxfZcJZmM/s1600/P8172187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGce_78VVCbt9ztneF8jaqsoqBYTgcGL8EqxPTFzW70mHUGoILczOTzVFoXhgiG4NXyZt81PiwyQzzHCbi8-qOJLnYVr3UO4kWFn25i1TMI9TVY74chWHp1uH6O3oUnNW7yoNxfZcJZmM/s320/P8172187.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut the pork open so it lays flat and is about 1 inch thick (you can actually do this before marinating, and it will taste even better!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yCl2w9jn-2hroMmURjg6AeYjioG_HhX79vHLPUXU4rbEfxZIwnNAIPN2IhigUqyoCYMwYsmUSqoWXV0HwqaF5V_b4o1v4ZrSxz_b9NDaZGooBuHBorhECy6LBmp0cipG3UxAf-UNQLt6/s1600/P8172188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yCl2w9jn-2hroMmURjg6AeYjioG_HhX79vHLPUXU4rbEfxZIwnNAIPN2IhigUqyoCYMwYsmUSqoWXV0HwqaF5V_b4o1v4ZrSxz_b9NDaZGooBuHBorhECy6LBmp0cipG3UxAf-UNQLt6/s320/P8172188.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">like this.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOJ__Cb6iEzVQK42HxjWBWPvq_BLvSh4ZoElIOwTW6iwSU_cY5zv-LvsY_EtDVeGUhGopZ_V7HOh3wuLTwo1jqY0zO60T8gP82Tzbbgrm8NyHbzdXV3iqJFuq3CS1U0HH9TIbS5LBUzul/s1600/P8252189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguOJ__Cb6iEzVQK42HxjWBWPvq_BLvSh4ZoElIOwTW6iwSU_cY5zv-LvsY_EtDVeGUhGopZ_V7HOh3wuLTwo1jqY0zO60T8gP82Tzbbgrm8NyHbzdXV3iqJFuq3CS1U0HH9TIbS5LBUzul/s320/P8252189.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">place your chourico links inside</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-kLw8JXUYxQ7inj_4AkiWM015p1mANB9L7D98xn7zrN-L_b1lxosUIu_vGlz72xR09BAYRk0gKpdP-a0Ln64s9Notu-SN2L2vIVSjY0s8gGLbqSufWBJfsosxrhygeVwGQR8w0L_wFZo/s1600/P8252190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-kLw8JXUYxQ7inj_4AkiWM015p1mANB9L7D98xn7zrN-L_b1lxosUIu_vGlz72xR09BAYRk0gKpdP-a0Ln64s9Notu-SN2L2vIVSjY0s8gGLbqSufWBJfsosxrhygeVwGQR8w0L_wFZo/s320/P8252190.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">roll it up and tie it. place in a roasting pan with the marinate you used earlier. cook for 1 hour at 350 degrees.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcz1yJGUHzzgCB5PCNagKA6RhdiiLGvThgLRcgHYIJSHzRP_7M2V2P-Ev8PXyZlEXd9lm1E_05RunLt1fFcPpuOKd1ivusZnqVkNf2QyU-eOKw-Jshyphenhyphen5fyOdCWK45ggUa3-ul0vk1OqRf/s1600/P8252191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcz1yJGUHzzgCB5PCNagKA6RhdiiLGvThgLRcgHYIJSHzRP_7M2V2P-Ev8PXyZlEXd9lm1E_05RunLt1fFcPpuOKd1ivusZnqVkNf2QyU-eOKw-Jshyphenhyphen5fyOdCWK45ggUa3-ul0vk1OqRf/s320/P8252191.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">after an hour, quarter your potatoes and place in the marinate in the roasting pan. return to the oven for another 30 min.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9fjJvfg_KdyG6KoW3HaxnI1KCVSYstJnp1t2vlimPv-rkdgAWHO3lgPN5MzD7E1CQ1K2ukVpHhjSAXMKY0MoQMq2ksCKuiEufD_HOwLnS3qTDkc4KL5gIcO3q7wY6-qNc1EAFXshsp67/s1600/P8252192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9fjJvfg_KdyG6KoW3HaxnI1KCVSYstJnp1t2vlimPv-rkdgAWHO3lgPN5MzD7E1CQ1K2ukVpHhjSAXMKY0MoQMq2ksCKuiEufD_HOwLnS3qTDkc4KL5gIcO3q7wY6-qNc1EAFXshsp67/s320/P8252192.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pull it out and slice it up!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbU_KBc1AYYelTddTImQpQNmDt7GiUni4KSpIJgdsBvaIjZzdP4aICKP8DYTUpli1J6Zh55yLhXsvR0NyzaIczk6Jw1c5EY4Si7lmtK14nTedIoen0a5IS2HR5bgNMxNvFlXSCh6Pja_CW/s1600/P8252193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbU_KBc1AYYelTddTImQpQNmDt7GiUni4KSpIJgdsBvaIjZzdP4aICKP8DYTUpli1J6Zh55yLhXsvR0NyzaIczk6Jw1c5EY4Si7lmtK14nTedIoen0a5IS2HR5bgNMxNvFlXSCh6Pja_CW/s320/P8252193.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pretty dish, and it's super yummy and full of flavor! The marinate is now safe to eat, and can be used at the gravy for the dish. Perfect to dip your bread in :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo43_CchRpf-Tb3v-p2CxfB8hueUmCzcOKf8V4o8lfg4Z_sgxKRqHK1y_HtETb2J_OdCHaH0prAvHxmAgY_1j9fTF5F4uQqp_kvqG6qtovPFWb-_KRfgtu_JdmWdxuRjcWVJa-rhxNOVao/s1600/Pattychicks.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo43_CchRpf-Tb3v-p2CxfB8hueUmCzcOKf8V4o8lfg4Z_sgxKRqHK1y_HtETb2J_OdCHaH0prAvHxmAgY_1j9fTF5F4uQqp_kvqG6qtovPFWb-_KRfgtu_JdmWdxuRjcWVJa-rhxNOVao/s1600/Pattychicks.png" /></span></a></div>
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TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-22275172873813724862013-07-26T17:45:00.002-04:002013-07-26T17:55:40.234-04:00Fusion Friday - Couve Fritters <h5 class="first" style="border: 0px; font-style: inherit; font-weight: 300; line-height: 24px; margin: 0px 0px 15px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Couve Fritters </span></h5>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="font-style: inherit; font-weight: 300; line-height: 24px;">For Fusion Friday I thought I'd combine my husbands culture with mine. We both grew up eating tons of couves/collard greens. So I thought I'd add a little soul food flair to a </span><span style="font-weight: 300; line-height: 24px;">Portuguese</span><span style="font-style: inherit; font-weight: 300; line-height: 24px;"> pastel dish. When I was a little girl I remember my grandmother by the stove making her usual pastels with what was left over from dinner the night before. Typically it was meat from carne assada or chourico from a </span><span style="font-weight: 300; line-height: 24px;">cozido. Crispy outside and warm and soft inside. I tried it with some greens and it turned out excellent! Here's how I did it. </span></span></h5>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOnFXfTiGQZZJRnf2W7ijpmwujrmsWSXsKhwxLZqkVv0VWZ0M0W-wOIbHu8NMfH5qP4ZOHDsJponLkZqJGvYTyO_zA3MYyqKN54SqqvkAmp5p_O5vFuqgQUtX1SKlqaYwjTx2hKUQowaz/s1600/IMG_2810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOnFXfTiGQZZJRnf2W7ijpmwujrmsWSXsKhwxLZqkVv0VWZ0M0W-wOIbHu8NMfH5qP4ZOHDsJponLkZqJGvYTyO_zA3MYyqKN54SqqvkAmp5p_O5vFuqgQUtX1SKlqaYwjTx2hKUQowaz/s320/IMG_2810.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: inherit;">Makes 10 fritters</span></h5>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients</span></h5>
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<span style="font-family: Arial, Helvetica, sans-serif;">1lb potatoes – peeled and cut into large cubes </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 sweet onion – chopped finely</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic – </span><span style="font-family: Arial, Helvetica, sans-serif;">chopped finely</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-style: inherit; line-height: 16px;">1lb collard greens.</span><span style="font-family: Arial, Helvetica, sans-serif; font-style: inherit; line-height: 16px;">(or any greens you love. I added half Swiss chard) </span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-style: inherit; line-height: 16px;"> Stems and ribs removed. Chop </span><span style="line-height: 16px;">coarsely</span><span style="font-style: inherit; line-height: 16px;">. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp paprika</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Boil potatoes until fork tender. Drain the potatoes and return them to the pot. Add milk, 3 Tbsp of butter and s+p to taste. Mash the potatoes. Cover and set aside in a clean large bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large deep skillet over medium-high heat, heat a tablespoon of olive oil. Saute onions until softened then add the garlic. Saute for 1 minute more. Add the greens and 1/2 cup of water. Cook the collard greens for 15 minutes, stirring occasionally. </span><span style="font-family: Arial, Helvetica, sans-serif;">Season to taste with salt and pepper. Drain. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the cooked collard greens to the potato mixture and mash together to combine really well. I use the best kitchen tool I have, my clean hands! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKn_vhKJnXzUapCjgaY5UhJALqLIHGeMPmR-c6eaxod-WltOjDwq6jFAx01vwzAK003Vtloa7w3IPTuWThXKs9XQMvEBo1P0PYRlbG5qZVlw8qDkOgZuuAxwSstGCFrGvfEniu0OxcQOgv/s1600/IMG_2780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKn_vhKJnXzUapCjgaY5UhJALqLIHGeMPmR-c6eaxod-WltOjDwq6jFAx01vwzAK003Vtloa7w3IPTuWThXKs9XQMvEBo1P0PYRlbG5qZVlw8qDkOgZuuAxwSstGCFrGvfEniu0OxcQOgv/s320/IMG_2780.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 20px;">In a separate dish combine flour with paprika and s+p to taste. Spoon out a large spoon full and form into a patty. Dust each patty with the flour.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoDDG6TWPXmMx5qStshxBNWIJLYtYrQ01YGCRdqop0etmQSl454no8vC8N_ztREnGzBUnv9Fj8qat1vx4OLJWtwk4WzCY7Ya47OfJLJGFPBkboZnYycnfpwLB2tSMn9DuFGHE3SVhKae9/s1600/IMG_2791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoDDG6TWPXmMx5qStshxBNWIJLYtYrQ01YGCRdqop0etmQSl454no8vC8N_ztREnGzBUnv9Fj8qat1vx4OLJWtwk4WzCY7Ya47OfJLJGFPBkboZnYycnfpwLB2tSMn9DuFGHE3SVhKae9/s320/IMG_2791.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat the olive oil in a dutch oven skillet or whatever you like to fry in. When oil is ready carefully place your patties into the oil. Let them cook for 1 minute on each side or until golden brown. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LmjXj731YYEw62vStSI9D7ju7RJvkGNKu32kdKBO5h5e0posKt_Tc3FcDTG6pwvEZ7uuEhyphenhyphenT3yZjIJ19deGPFddUBGtSHL-casD7Gn41rAhqV5bxEjD_SJxzjT58P3XwjVrllZjsAOgr/s1600/IMG_2798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LmjXj731YYEw62vStSI9D7ju7RJvkGNKu32kdKBO5h5e0posKt_Tc3FcDTG6pwvEZ7uuEhyphenhyphenT3yZjIJ19deGPFddUBGtSHL-casD7Gn41rAhqV5bxEjD_SJxzjT58P3XwjVrllZjsAOgr/s320/IMG_2798.JPG" width="320" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNISTM__qZxjej7Rw8NwvmwC8zlqekYl_WZ54W8L-EAQwxBb5QXhFI_YPVLf9rNgKKULT-1rduhI-W-8nBV_WR22DmyubA3FK1IOYxrhgh2wcKi5xjj_LMfyX6mWjmlm68tkAA5MWzQGJ/s1600/IMG_2800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNISTM__qZxjej7Rw8NwvmwC8zlqekYl_WZ54W8L-EAQwxBb5QXhFI_YPVLf9rNgKKULT-1rduhI-W-8nBV_WR22DmyubA3FK1IOYxrhgh2wcKi5xjj_LMfyX6mWjmlm68tkAA5MWzQGJ/s320/IMG_2800.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Very simple to make. Hope you enjoy! :) </span></div>
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TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-62589266992702017692013-07-18T18:27:00.001-04:002013-07-19T08:57:17.402-04:00FUSION FRIDAY: Maracuja No Bake Cheesecake with Bolacha Maria CrustI don't know how the heck I came up with this, but I'm glad I did. Please note, this dessert is NO BAKE which means, no kiddies or pregnant women should be eating this :)<br />
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<b>Maracuja No Bake Cheesecake with Bolacha Maria Crust</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zYkmB4MHPFKbYGT98EnfCKZOz2f8RVuyR9KezMh3eLKMGz75EHyz03ZgbZHA-3Rgma7E3OHm3mLM3GmXOuxxP3MCSN9yyejN-yQKyaAxf55ENGlUUtBEM_4Ow3L89L4HZjI1SP0FPk9o/s1600/Cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zYkmB4MHPFKbYGT98EnfCKZOz2f8RVuyR9KezMh3eLKMGz75EHyz03ZgbZHA-3Rgma7E3OHm3mLM3GmXOuxxP3MCSN9yyejN-yQKyaAxf55ENGlUUtBEM_4Ow3L89L4HZjI1SP0FPk9o/s320/Cheesecake.jpg" width="320" /></a></div>
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2 packages of Bolacha Maria cookies (the green package one are made in the Azores)<br />
12 tablespoons unsalted butter, melted<br />
2 tablespoons sugar<br />
2 8-ounce packages cream cheese, room temperature<br />
1 14-ounce can (1 1/4 cups) sweetened condensed milk<br />
1/4 cup fresh lemon juice<br />
1 teaspoon vanilla extract<br />
6 tablespoons of Maracuja Liqour<br />
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Directions<br />
Put bolachas in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.<br />
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice, liqour and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
Unclasp sides of pan, and remove cheesecake.<br />
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It doesn't get much easier than that! and you don't even have to turn on the oven :)</div>
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo43_CchRpf-Tb3v-p2CxfB8hueUmCzcOKf8V4o8lfg4Z_sgxKRqHK1y_HtETb2J_OdCHaH0prAvHxmAgY_1j9fTF5F4uQqp_kvqG6qtovPFWb-_KRfgtu_JdmWdxuRjcWVJa-rhxNOVao/s1600/Pattychicks.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo43_CchRpf-Tb3v-p2CxfB8hueUmCzcOKf8V4o8lfg4Z_sgxKRqHK1y_HtETb2J_OdCHaH0prAvHxmAgY_1j9fTF5F4uQqp_kvqG6qtovPFWb-_KRfgtu_JdmWdxuRjcWVJa-rhxNOVao/s1600/Pattychicks.png" /></a></div>
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<br />TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com2tag:blogger.com,1999:blog-4840001236593851359.post-457182267846726532013-07-16T18:32:00.002-04:002013-07-18T18:28:33.068-04:00Pudim Flan<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This dessert is my mother's specialty. So much so, that I was afraid to make it. The thought of it frightened me, and I'm not sure why! I called her approximately 49283634 times while I was making this (OK, so it was more like 5 times, but you get my point). I put it in the oven, and said a prayer, because I was certain this was not going to come out right. I could have put money on this collapsing. Even today while I was at work, I kept thinking about coming home, flipping it over and it just falling into a pile of goo. But lo and behold, it didn't. AND IT TASTES AMAZING! *does a dance* Don't be scared like me. Try it. You'll family and friends will thank you for it :) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">First things first: Make sure you have the correct pan to make a flan in. Most people use something like this. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2V2NIeqbJd6Wicy6n8uoz5ebVG5NzVznqaxAYlaIrXFkLpsuV-vyInflYCYh-fhXWYQXuhqI_lyQETDugEF_8KPeXdzhUECpWc_nK0IQaSzzxUAnQ8KG6mpX6Y2t6dz20rpgnDWBE8IM/s1600/flan-pan-20cm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2V2NIeqbJd6Wicy6n8uoz5ebVG5NzVznqaxAYlaIrXFkLpsuV-vyInflYCYh-fhXWYQXuhqI_lyQETDugEF_8KPeXdzhUECpWc_nK0IQaSzzxUAnQ8KG6mpX6Y2t6dz20rpgnDWBE8IM/s200/flan-pan-20cm.jpg" width="200" /></span></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pudim Flan</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQZUZrITrGR-4QIDCLFWnBJSkQSkSxY1fKMDl_QPYQIq8bak3IoCLT_BkBA2-qKuuBJedHeIiZYmgriugbTcK5PRonY4G15lkNx-cJV-SrTtWdK1WTt9uj9qs2to_I5JBO8X5ApGNjPnl/s1600/Flan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQZUZrITrGR-4QIDCLFWnBJSkQSkSxY1fKMDl_QPYQIq8bak3IoCLT_BkBA2-qKuuBJedHeIiZYmgriugbTcK5PRonY4G15lkNx-cJV-SrTtWdK1WTt9uj9qs2to_I5JBO8X5ApGNjPnl/s320/Flan.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/4 cup of sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tablespoon of vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 teaspoons of sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 cans (14oz) sweeten condensed milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 cups of while milk</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to 350 degrees.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Take your 1 1/4 cup of sugar and put it in a small sauce pan on low heat. Let this continue to slowly cook while you stir occasionally. Please do not burn yourself! This will be VERY HOT.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">While the sugar is starting to heat up you can make your actual flan mixture. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Place eggs and 1 1/2 teaspoons sugar in a mixer and beat on high. Once the eggs are beaten well, add the rest of your ingredients and mix well. You can just let this go on low until well mixed and then shut it off.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Once you sugar starts to melt and make the caramel, stay there and wait. One minute too much and you'll burn it. Continue to stir and help the sugar break down. at this point, take your flan pan and put it in the oven to heat it up a bit. Once the sugar is completely melted take the flan pan out of the oven and pour your caramel in. try to coat the entire bottom of the pan and sides if you can (sometimes you can't get the sides because it hardens so quickly, but that's ok!) The pan being heated up just a bit helps you move the sugar around. Once you are done covering as much of the pan as possible, pour your batter in. You'll hear lots of crackling from the caramel cooling. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Get a water bath together to fit your flan pan in. (I used a 9x13 pyrex dish with water about 2 inches deep) cover your pan with the lid that came with it (or if you didn't get one, that's ok too) Pop your pan in and put it in the oven for 1 hour. (1 hour 10 minutes if you don't have a lid)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Your flan won't look ready. I swore it wasn't done, and I, of course, called my mother who said it's done, it's going to jiggle that's normal. I listened and I took it out, and it was perfect.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Let the flan cool a bit and then cover and pop in the fridge until completely cooled.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">To flip, get a bowl with hot warm and put your flan pan in it to take the chill out. Once the pan is warm to the touch, it's ready. Take a pie plate and put it on top of the flan pan and FLIP! You'll hear a PLOP and that's when you know it's done ;)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">take off the flan pan, and ta-da! perfection! If you notice that you have a lot of caramel left in the bottom of you pan, you can put it on a low heat on the stove top to melt it and then pour it over the flan.</span><br />
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<br />TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com6tag:blogger.com,1999:blog-4840001236593851359.post-3718583383620654072013-07-12T10:35:00.001-04:002013-07-12T10:49:24.024-04:00FUSION FRIDAY: Pizza de Camarão <h2 style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">FUSION FRIDAY: Pizza de Camarão </span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Who doesn't love pizza?! We all love a slice here and there. When I think about Portuguese appetizers, I think of camarao e alho. Shrimp full of flavors from wine, tons of garlic and just enough spice. Why not combine the two and make a delicious garlic shrimp pizza. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Here's how you do it!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
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<div align="JUSTIFY" style="background-color: white; border: 0px; line-height: 20px; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>For the shrimp</b></span></div>
<div align="JUSTIFY" style="background-color: white; border: 0px; line-height: 20px; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 tbsp olive oil</span></div>
<div align="JUSTIFY" style="background-color: white; border: 0px; line-height: 20px; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pinch of dried red pepper flakes</span></div>
<div align="JUSTIFY" style="background-color: white; border: 0px; line-height: 20px; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6 garlic cloves, minced</span></div>
<div align="JUSTIFY" style="background-color: white; border: 0px; line-height: 20px; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 lb of shrimp (peeled, deveined, and tail off)</span></div>
<div align="JUSTIFY" style="background-color: white; border: 0px; line-height: 20px; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 cup of dry white wine</span></div>
<div align="JUSTIFY" style="background-color: white; border: 0px; line-height: 20px; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tbsp tablespoon fresh parsley, chopped</span></div>
<div align="JUSTIFY" style="background-color: white; border: 0px; line-height: 20px; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tsp of piri piri or tabasco sauce </span></div>
<div align="JUSTIFY" style="background-color: white; border: 0px; line-height: 20px; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">s+p to taste </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Marinate shrimp with olive oil, minced garlic, pepper flakes and piri piri for a minimum of one hour. In a large skillet, heat the oil over a medium high heat. Add the marinated shrimp and saute until it starts to turn pink. Only takes a couple minutes. Reduce heat and add s+p and white wine. Let cook for only one more minute to burn off the alcohol. Sprinkle parsley on top. </span></div>
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<span style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>For the Pizza</b></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 store bought pizza dough </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 of tomato sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup shredded mozzarella cheese</span></div>
<div align="JUSTIFY" style="background-color: white; border: 0px; line-height: 20px; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Shrimp </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 plum tomatoes diced. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat the oven to 425ºF</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Using a rolling pin, roll out the dough onto a floured counter top, until you get the ideal shape you are looking for. Place the pizza dough on a baking sheet. With a fork prick fork marks all over the pizza dough to avoid creating large bubbles while baking. Bake for 10 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">After 10 minutes take your pizza dough out and spread tomato sauce evenly. Then sprinkle cheese over. Arrange the shrimp and tomatoes on top. Drizzle with evoo. Bake for 15 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy! </span></div>
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TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-19260219083515959702013-07-10T18:27:00.001-04:002013-07-10T18:27:45.618-04:00Cavacas<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This is not something I grew up eating, but I had many friends who loved these. When I decided to try out all these recipes, this was one I was dying to try. I had heard so much about them, but had never tried them. I have to say, these were easy, and were really delicious!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Cavacas</b> (Portuguese Popover)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 cups of flour </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup of oil </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 cup of whole milk </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">8 eggs at room temp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 teaspoon of vanilla extract</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sugar Glaze: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 cups of confectioner’s sugar </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">zest of one lemon </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">about 2 tablespoons of milk </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to 350 degrees.
Grease regular size muffin tins. Make sure you grease them really well, any sticking ruins the entire popover. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Using a mixer, beat (on med.-high) all ingredients for at least 20 minutes without stopping. Fill the muffin tins to about 1/2 to 3/4 full.
Place on the middle rack. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bake for about 45-50 min.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Combine all of the glaze ingredients and stir until smooth. I tend to use slightly more than 2 tablespoons milk. While Cavacas are still warm, spoon the glaze over each one or just submerge each one in the glaze.
Serve on the same day since they will dry even more for the following day. (Although I think I liked them even more on the second day!)</span><br />
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<br />TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-32293650083742622732013-07-05T16:11:00.004-04:002013-07-05T16:31:19.726-04:00FUSION FRIDAY: Portuguese Macaroni and Cheese<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This idea of Fusion Friday seriously has the creative juices flowing. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">What's everyone's favorite comfort food? About 85% of the country would answer Macaroni and Cheese! So why not take it, and twist it just a little bit. PORTUGUESE STYLE of course!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This was seriously amazing. The cheese with the hint of mustard made it taste like it was made with Quejio Sao Jorge. The next time I make it, I will be using the Quejio Sao Jorge instead of the 4oz of American and the mustard. I also will add bread crumbs and throw it in the oven for a bit to make it all crunchy on top :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Portuguese Macaroni and Cheese</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 pkg of elbow macaroni</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 links of chourico-We love <a href="http://www.melloschourico.com/" target="_blank">Mello's</a> as you already know, because it's just so lean! (about 1-1 1/2lbs)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 cup of butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/3 cup of flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 1/2 cups cream (or milk if you want to lighten it up)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 oz. American Cheese-shredded</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">8 oz. of Extra Sharp white cheddar-shredded</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tablespoon of dijon mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon of kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 teaspoon of hot sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 teaspoons of pimenta moida</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1. Cover macaroni to directions on box, once done reserve about 1/2 cup of water for sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2. Cut your chourico into slices and then cut into quarters, giving you little triangles</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3. Melt the butter on med-low heat. Once melted add in the flour and whisk until smooth. Let it cook for a minute or two to break up the starches. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4. Whisk in cream slowly. Continue to whisk until smooth. Add in dijon mustard, hot sauce, salt, and pimenta moida and whisk.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5. Add in cheese and continue to stir until completely melted. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6. Add in chourico and let it simmer on low for about 5-7 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">7. Add cheese sauce to macaroni and combine completely. If your sauce is too thick, add in some of your reserved water until the sauce is the consistency you'd like.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">8. Once completely mixed, put into a 9x13 pyrex and serve!</span><br />
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TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com2tag:blogger.com,1999:blog-4840001236593851359.post-10717931520056655332013-07-02T19:38:00.001-04:002013-07-02T19:39:01.223-04:00Galinha Sentado<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;">Galinha Sentado</span></div>
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<span style="font-size: large;">Who doesn't love a roasted chicken? I used to bake chicken standing up onto an open can of beer, until I was given this nifty baking form. It catches all the drippings making it easier to baste. </span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">1 whole chicken</span></div>
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<span style="font-size: large;">1 tsp of paprika</span></div>
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<span style="font-size: large;">1 tsp course black pepper</span></div>
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<span style="font-size: large;">1/2 cup dry white wine</span></div>
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<span style="font-size: large;">1 sprig of rosemary chopped </span></div>
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<span style="font-size: large;">1 tsp pimenta moida</span></div>
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<span style="font-size: large;">1 tbsp crushed garlic</span></div>
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<span style="font-size: large;">course salt to taste</span></div>
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<span style="font-size: large;">Mix all ingredients in a bowl. Brush or rub the marinade all over the chicken. Bake at 375 degrees for 1 hour. </span></div>
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<span style="font-size: large;">From time to time baste the chicken with the drippings. </span></div>
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<span style="font-size: large;">Cut into pieces on a serving dish. You can make a gravy with the drippings to drizzle on top. Serve with greens and Enjoy! </span></div>
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<br />TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-50054799630409367692013-06-28T08:30:00.002-04:002013-06-28T08:31:45.719-04:00FUSION FRIDAY: Portuguese Egg Rolls<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I'm not sure when this stroke of brilliance hit me, but I'm so happy it did, because these were amazing!!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I once again stopped in at <a href="http://www.melloschourico.com/" target="_blank">Mello's Chourico</a> 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. </span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Portuguese Egg Rolls</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 red bell peppers-pop in blender after you de-seed them</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 onions-cut in quarters and pop into blender</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon of chili powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon of cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon of garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 package of shredded cheddar jack cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Egg Wash (2 eggs beat with 4 tablespoons of water in it)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Oil to fry in (you'll need it to be about 3 inches deep.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Heat oil to medium in a dutch oven or a deep enough pan. If you own a fryer, you could also do these there.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Places the rolls that are ready to fry on wax paper and continue until you have finished wrapping all of them.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Now you're ready to fry!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Hope you guys like these, because they are delicious!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0Sqqu5Bfu-0E7gh6DmDbQbGblNd6OqA4jGqJFUYGIvXm9UZPA7de9KQSmRxsfoJiXRuoeiiN7cb0sV-ijMprjqR1lW3ckOaNONzbvxql1IwQohiK41DYSKizTNqPDAkpcfGly_v40MEh/s1600/DSC07670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0Sqqu5Bfu-0E7gh6DmDbQbGblNd6OqA4jGqJFUYGIvXm9UZPA7de9KQSmRxsfoJiXRuoeiiN7cb0sV-ijMprjqR1lW3ckOaNONzbvxql1IwQohiK41DYSKizTNqPDAkpcfGly_v40MEh/s400/DSC07670.JPG" width="400" /></span></a></div>
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TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-60816202411033546782013-06-26T18:48:00.001-04:002013-06-26T18:48:45.499-04:00Chourico & PeppersThis 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! <a href="http://www.melloschourico.com/">http://www.melloschouri</a><a href="http://www.melloschourico.com/">co.com/</a>)<br />
This recipe can be made in a crockpot or a dutch oven, but the key is the longer it cooks the better.<br />
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Chourico & Peppers<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtwTCPJLc1q1jmtevK6eaVHipXjri2ZanIZIBDkV8QT3-4j4VumVD6BEf4n9j8o90spNS4pcUwvVcXOgq70vC8j9gfZ0Z6N1yjv5_wmjMLQM38x_n4sddMY6IsfQXTVpylx2ITpdyUGsY/s1600/DSC07672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtwTCPJLc1q1jmtevK6eaVHipXjri2ZanIZIBDkV8QT3-4j4VumVD6BEf4n9j8o90spNS4pcUwvVcXOgq70vC8j9gfZ0Z6N1yjv5_wmjMLQM38x_n4sddMY6IsfQXTVpylx2ITpdyUGsY/s320/DSC07672.JPG" width="320" /></a></div>
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2 lbs. of chourico ( we like to use Mello's hot chourico-gives it an amazing kick ) cubed<br />
2 green peppers cubed<br />
2 onions cubed<br />
1 14oz can of diced tomatoes with the liquid<br />
2 cans of tomato paste<br />
3/4 cup of red wine ( we always use Casal Garcia! )<br />
Salt to taste<br />
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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! <br />
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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. <br />
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<br />TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com4tag:blogger.com,1999:blog-4840001236593851359.post-60960349965221262802013-06-17T14:55:00.000-04:002013-06-17T14:56:42.182-04:00Mousse De Morangos<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">What tastes better than a fresh fruity dessert? One that has Port Wine on top is the answer ;)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Enjoy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Mousse De Morangos </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1DfCDwYvwOKTsYt3LYdlqkMRJ0Dwu_d1lbmYo5GzVre7WbB55wbIz9sMHr9xBckOha0qP4npE8koeBHHaYyvCezJzarSZ8S1zhtTCgpiaACURiLFdTnhmKrVnpCLRvS1OqVBfYyPhKnt/s1600/F9ARYX0GHFK3PZO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1DfCDwYvwOKTsYt3LYdlqkMRJ0Dwu_d1lbmYo5GzVre7WbB55wbIz9sMHr9xBckOha0qP4npE8koeBHHaYyvCezJzarSZ8S1zhtTCgpiaACURiLFdTnhmKrVnpCLRvS1OqVBfYyPhKnt/s1600/F9ARYX0GHFK3PZO.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 teaspoons powdered gelatin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tablespoon water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">8 oz strawberries, pureed (save a couple strawberries to slice)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 teaspoon lemon zest</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tablespoon lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3/4 cup heavy cream-VERY COLD</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Whip cream</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1) Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2) In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Port Wine Reduction:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup port wine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon lemon zest</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 teaspoon orange zest</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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. </span></div>
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TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-86956638210588702492013-06-13T10:37:00.002-04:002013-06-13T10:37:29.432-04:00Filhos <h2>
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<span style="font-size: large;">Filhos </span></div>
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<span style="font-size: small;">Portuguese doughnuts</span></div>
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<div id="ingredients-box" style="background-color: white; border: 0px; box-sizing: border-box; margin: 0px 0px 40px; padding: 0px; vertical-align: baseline; zoom: 1;">
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<li class="ingredient-item" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></li>
<li class="ingredient-item" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">4 cups Flour</span></li>
<li class="listitem ingredient" itemprop="ingredients" style="border: 1px solid transparent; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></li>
<li class="listitem ingredient" itemprop="ingredients" style="border: 1px solid transparent; font-style: inherit; margin: 0px; outline: 0px; padding: 3px 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 ounce package of yeast</span></li>
<li class="ingredient-item" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span></li>
<li class="ingredient-item" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">6 eggs</span></li>
<li class="ingredient-item" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 cups milk at room temp</span></li>
<li class="ingredient-item" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1/2 cup melted butter</span></li>
<li class="ingredient-item" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></li>
<li class="ingredient-item" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">3 cups vegetable oil for frying</span></li>
<li class="ingredient-item" itemprop="ingredients" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon (optional) </span></li>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br style="line-height: 22px; outline: none;" /><span style="line-height: 22px;">Directions: </span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px;">Mix together your dry ingredients in a very large mixing bowl. </span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px;">Beat your eggs in separate bowl then pour into the dry ingredients. Mix together with hands. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 22px;">Now pour in the melted butter, milk and vanilla. Continue to mix with hands until dough is smooth.</span></span><span style="background-color: white; line-height: 22px;">Let rise 1 hour.</span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">While rising, heat your oil to 350 degrees<br style="line-height: 22px; outline: none;" /><span style="line-height: 22px;">Now pull off pieces of dough and make round shapes like meatballs in between your palms. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0y48dWDVh0626Eh7Z3oZf0u9u8dFcWAwvGBJSIiJtNLvz_AKe6YP26gEEylj1-zdGVhuCBAlUUDEoNDDYJiGSYvTx183JcblPTIt0h_U-eYoPUy-StRt0xCVlrWXjF94DaHQNAgQNESa/s1600/Frying-300x200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0y48dWDVh0626Eh7Z3oZf0u9u8dFcWAwvGBJSIiJtNLvz_AKe6YP26gEEylj1-zdGVhuCBAlUUDEoNDDYJiGSYvTx183JcblPTIt0h_U-eYoPUy-StRt0xCVlrWXjF94DaHQNAgQNESa/s1600/Frying-300x200.jpg" /></span></a></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Arial, Helvetica, sans-serif;">Drop into oil carefully turning it with a spoon to brown on both sides.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RZtyO1gDB_FQgeDJ9fvi-n-eZyMZt-hMaUndG3UraB9x2S-oj0YoEH6VMG4QA4nvFVLL0cz1BixYQX_WICMArKvMPjDrDqOK31Mu5Ak3joSSECg7JvOwt3x0EWS6KjC1KDfzYHbFKHEF/s1600/IMG_1009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RZtyO1gDB_FQgeDJ9fvi-n-eZyMZt-hMaUndG3UraB9x2S-oj0YoEH6VMG4QA4nvFVLL0cz1BixYQX_WICMArKvMPjDrDqOK31Mu5Ak3joSSECg7JvOwt3x0EWS6KjC1KDfzYHbFKHEF/s1600/IMG_1009.JPG" height="240" width="320" /></span></a></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 22px; text-align: start;">Coat each one with sugar and cinnamon while still warm.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8RjTv9-saxzJNgRgZOwb_TvelSzTZF0W290-GCq2Ia3pS1ZPGfpM1HPEVyr7eKoDYPzfFgTXu6NLdcOAsyKLebgIups0FsHRWRZrD-wWMiohiPDs6w2ZTv7z58df8hhgL_evSGuzzcmA/s1600/Sugar-300x225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8RjTv9-saxzJNgRgZOwb_TvelSzTZF0W290-GCq2Ia3pS1ZPGfpM1HPEVyr7eKoDYPzfFgTXu6NLdcOAsyKLebgIups0FsHRWRZrD-wWMiohiPDs6w2ZTv7z58df8hhgL_evSGuzzcmA/s1600/Sugar-300x225.jpg" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy with coffee or tea! </span></div>
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TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com2tag:blogger.com,1999:blog-4840001236593851359.post-60352507941351609682013-06-04T19:04:00.002-04:002013-06-04T19:05:02.687-04:00Licor De Leite<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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 :)</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Licor De Leite</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6 cups of aguardente</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5 cups of sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 cups of milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1-2 vanilla whole beans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 lemon-grated rind and lemon juice squeezed out</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 bars (8oz) of chocolate-grated</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">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. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvDdYkXXMfSUfi1Kc5njrfDIh3E0ywiXaTUfGhjEukwTUSd-8HCq-W0gXbe0Mcx-G6yzrB5mCnVZSA6l7bHPQCcHHZ_wf7pxwJe2xFHbS73cWuFXzR3zO0Ilg1z9TNQKf2XPsegQw7NXV/s1600/LicorLeiteAfter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvDdYkXXMfSUfi1Kc5njrfDIh3E0ywiXaTUfGhjEukwTUSd-8HCq-W0gXbe0Mcx-G6yzrB5mCnVZSA6l7bHPQCcHHZ_wf7pxwJe2xFHbS73cWuFXzR3zO0Ilg1z9TNQKf2XPsegQw7NXV/s320/LicorLeiteAfter.jpg" width="213" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Did you have any of these licors at your home? What were your favorites?</span></div>
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<br />TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com0tag:blogger.com,1999:blog-4840001236593851359.post-75815472539807222422013-05-29T12:58:00.003-04:002013-05-29T12:58:40.226-04:00Bifes a Minha Maneira<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">There are so many variations to this recipe, that it's hard to get one that is "restaurant style". Many homes just wing it, with whatever they have at home, and to be honest, there is no right or wrong way to make this. There is a certain restaurant here in Fall River, that seems to be the "McDonalds" of bifes. You walk in, order, and in 5 minutes it's at your plate and it's delicious. Well trying to get that flavor hasn't been easy. This is REALLY close. And it's amazing. You can serve with Rice and Fries like restaurants do, I just did fries because I was too concentrated on getting it right ;)</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Bifes a Minha Maneira</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Serves two</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 8-ounce strip or rib-eye steaks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 or more large slices of sweet red pepper pickled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6 cloves of garlic, halved</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 Bay leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Red, crushed pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Red Wine Vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 eggs</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Let steak reach room temperature and salt and pepper both sides. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Let sit a minute or two to tenderize the meat. Rub vinegar on steak and wait another minute. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pour olive oil into a skillet and when hot place both steaks in pan. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add garlic cloves, being careful not to burn them!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">add the red crushed pepper and a bay leaf on each steak. Take a teaspoon and rub the pepper right onto the steak itself.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Meanwhile, fry eggs in a separate skillet over easy and set aside. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">To steaks, add more olive oil as needed to cook the garlic. Add wine and deglaze the pan once steaks are almost done.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Stir sauce around in pan. Reduce the sauce to the desired consistency, adding more wine if needed. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The sauce should be bubbling. Serve steak topped with sauce, peppers and fried egg. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Please let us know how this comes out for you!</span></div>
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TwoAzoreanChickshttp://www.blogger.com/profile/01888472032640694337noreply@blogger.com1tag:blogger.com,1999:blog-4840001236593851359.post-33819790696318767582013-05-28T14:42:00.001-04:002013-05-28T14:42:56.734-04:00Pimenta Moida<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">This is a staple in any Azorean home. The "pimenta moida" is used more in the Azores and the North eastern part of the United States because the peppers grow here. Shepherd peppers is what is normally used. This is a LARGE recipe, because this is how it's made-At the time of harvest, with all the peppers you can. This will last you all year. It has pretty much become a staple in Azorean dishes, and is usually the 'base' of a dish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Making this is usually a family affair. All armed with gloves and knives, the whole family joins in.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">"Shepherd peppers"</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pimenta Moida</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">10 lbs of shepherd peppers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">salt ( You will need 2-3 large containers) </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Directions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Clean out seeds and ribs from peppers.
Cut into strips and place in food processor until ground finely.
Place paste into a large plastic bucket. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add salt every few hours until there is no fizzing.
Ensure that fermentation has ended. The amount of salt also varies on your own taste. Please remember when using Pimenta Moida to TASTE your food for salt before adding any.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Now jar and enjoy!!! </span><br />
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