Thanksgiving Leftovers, Portuguese Style

I'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!

Here is a good recipe to make for the day after Thanksgiving!

Turkey & Couves Soup

Leftover Cooked Turkey Bones
Water
Salt
2 Carrots (small rough chop)
1 Yellow Onion (small chop)
1/2 bunch Kale
1 package Egg Noodles
1 Baguette (thinly sliced on bias)
1/3 cup freshly grated Parmesan Cheese
Leftover Shredded Turkey

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.
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.
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.
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.
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.

Recheio - Portuguese Stuffing

Recheio

Portuguese Stuffing

Ingredients: 

1 whole chicken (about 3lbs)

1/2 cup olive oil 
2 lbs. chourico (about 2 links)
2 celery stalks
2 lg. Vidalia onions (chopped) 
5-8 cloves garlic (chopped) 
4  day old pop seco’s (Portuguese rolls)
1 tsp. sage finely chopped
Salt & Pepper

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.

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.

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.

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.

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.

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.

Lombo de porco recheado com chourico

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.


Lombo de porco recheado com chourico
4lbs. of pork loin
tablespoon of pimenta moida
tablespoon of paprika
3-4 cloves of garlic
salt to taste
12 oz can of beer
8 potatoes (or more if you want more)
1-2 links of chourico

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.)

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!)

like this.

place your chourico links inside

roll it up and tie it.  place in a roasting pan with the marinate you used earlier.  cook for 1 hour at 350 degrees.

after an hour, quarter your potatoes and place in the marinate in the roasting pan.  return to the oven for another 30 min.

Pull it out and slice it up!

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 :)

Fusion Friday - Couve Fritters

Couve Fritters  

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 Portuguese 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 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. 

Makes 10 fritters

Ingredients

1lb potatoes – peeled and cut into large cubes 

1/2 cup milk

3 tbsp butter

1/2 sweet onion – chopped finely

3 cloves garlic – chopped finely

1lb collard greens.(or any greens you love. I added half Swiss chard)  Stems and ribs removed. Chop coarsely.  

1/2 cup flour

1 tsp paprika

1/2 cup olive oil

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.

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. Season to taste with salt and pepper. Drain. 

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! 

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.

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. 

Very simple to make. Hope you enjoy! :) 

FUSION FRIDAY: Maracuja No Bake Cheesecake with Bolacha Maria Crust

I 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 :)

Maracuja No Bake Cheesecake with Bolacha Maria Crust

2 packages of Bolacha Maria cookies (the green package one are made in the Azores)
12 tablespoons unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
6 tablespoons of Maracuja Liqour

Directions
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.
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.

It doesn't get much easier than that!  and you don't even have to turn on the oven :)

Enjoy!

Pudim Flan

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 :)  
First things first: Make sure you have the correct pan to make a flan in.  Most people use something like this. 

Pudim Flan

6 eggs
1 1/4 cup of sugar
1 tablespoon of vanilla
1 1/2 teaspoons of sugar
2 cans (14oz) sweeten condensed milk
2 cups of while milk

Preheat oven to 350 degrees.
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.
While the sugar is starting to heat up you can make your actual flan mixture.  
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.
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.  
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)
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.
Let the flan cool a bit and then cover and pop in the fridge until completely cooled.
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 ;)
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.

FUSION FRIDAY: Pizza de Camarão

FUSION FRIDAY: Pizza de Camarão 

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. 

Here's how you do it!

For the shrimp

Ingredients:

2 tbsp olive oil

Pinch of dried red pepper flakes

6 garlic cloves, minced

1/2 lb of shrimp (peeled, deveined, and tail off)

1/4 cup of dry white wine

1 tbsp tablespoon fresh parsley, chopped

1 tsp of piri piri or tabasco sauce 

s+p to taste 

Directions:

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. 

For the Pizza

Ingredients:

1 store bought pizza dough 

1/2 of tomato sauce

1 cup shredded mozzarella cheese

Shrimp 

4 plum tomatoes diced. 

Directions:

Preheat the oven to 425ºF

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. 

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. 

Enjoy!