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Kerang Kukus dengan Kentang Kecil dan Linguiça


Resipi ini juga enak dengan kerang, udang, atau makanan laut cepat masak lain yang anda inginkan.

Bahan-bahan

  • 3 sudu besar minyak zaitun, ditambah lagi untuk gerimis
  • 1 mentol adas sederhana, dihiris nipis, cincang pelepah
  • 2 biji bawang merah sederhana, dihiris
  • 4 ons linguiça, cincang
  • Kerang 2 paun, gosok, lebah
  • Lemon baji (untuk hidangan)

Penyediaan Resipi

  • Panaskan 3 sudu besar. minyak dalam periuk besar di atas sederhana. Masak adas, bawang merah, dan linguiça, kacau selalu, sehingga adas dilembutkan dan bawang merah tembus, 5-8 minit. Tambahkan wain, gosokkan sedikit kepingan, dan didihkan. Masukkan kerang, tutup periuk, dan masak, goncang periuk sesekali, sehingga kerang terbuka dan baru dimasak, kira-kira 5 minit. Dengan menggunakan penjepit, pindahkan kerang ke mangkuk dan khemah dengan kerajang agar tetap hangat; buang mana-mana yang tidak terbuka.

  • Masukkan kentang ke dalam periuk, tutup, dan masak hingga kentang empuk, 12-18 minit. Buka dan kembalikan kerang dan cecair yang terkumpul dalam mangkuk ke periuk dan buang untuk diedarkan.

  • Campurkan senduk ke dalam mangkuk bersama dengan cairan di bahagian bawah periuk, di atas dengan pelepah adas, dan gerimis dengan minyak. Hidangkan dengan hirisan lemon.

Kandungan Pemakanan

Kalori (kcal) 570 Lemak (g) 24 Lemak jenuh (g) 5 Kolesterol (mg) 80 Karbohidrat (g) 50 Serat Makanan (g) 5 Jumlah Gula (g) 5Protein (g) 34 Natrium (mg) 710 Bahagian Ulasan

Kerang kukus Portugis Karl

Kebahagiaan untuk Jan adalah pot kerang kukus dan / atau kerang. Oleh kerana saya melakukan pesta Portugis dengan hidangan ikan kod garam dan caldo verde, Saya fikir kerang akan berjalan lancar. Hidangan pertama yang saya perhatikan adalah daging babi panggang yang disiram dalam kerang kukus. Jan cepat menolak ini. Dia tidak keberatan sedikit daging babi dalam kerang sebagai perasa, tetapi dalam pikirannya itu semua tentang kerang.

Kerang kukus Portugis Karl

Orang Portugis sangat menyukai kerang kukus mereka sehingga mereka telah mencipta sebuah periuk memasak yang unik untuk membuatnya, sebuah cataplana. Peranti ini seperti satu kuali di atas kuali kedua yang mengepit erat, sehingga anda tidak perlu melepaskan wap ketika mencampurkan kerang dan sos. Anda hanya mengambil cataplana dan goncangkan semuanya.

Sekiranya anda bukan orang Portugis, tidak mungkin anda memiliki salah satu peranti ini. Anda mesti buat dengan oven Belanda dan angkat penutup untuk mencampurkan kerang ke dalam sos. Hasil akhir mungkin bukan pengalaman Portugis yang sempurna — cataplana dibuka di meja memenuhi ruangan dengan aroma kerang kukus — tetapi masih menjadi hidangan yang enak.

Resipi yang saya sesuaikan adalah sekitar 50/50 daging babi hingga kerang. Untuk menggembirakan Jan, saya mengurangkan kuantiti chouriço Portugis (chorizo dalam bahasa Sepanyol) dan prosciutto. Daging babi adalah untuk meningkatkan rasa kerang, bukan untuk menguburkannya.

Di San Jose, anda mungkin menjumpai chorizo ​​Sepanyol di pasar raya besar dan ini mungkin digunakan dalam keadaan darurat, tetapi chouriço Portugis lebih sukar dicari. Ikan L & amp F Pasar dan Bacalhau Grill & Trade Rite Pasar terletak satu blok, di kedua sisi 101. Kedua-duanya membawa pelbagai pilihan produk khas yang anda perlukan untuk hidangan Portugis / Azores. Jangan menggantikan chorzo Mexico, kecuali jika anda ingin membuat sesuatu yang sama sekali berbeza.

Catatan Selepas Makan Malam: Ini adalah hidangan paling berjaya pada waktu malam. Ia sangat bagus. Jan mengambil kerang yang tinggal, sebilangan kuah dan roti sebagai makan tengah hari keesokan harinya. Chris mengambil sisa kuahnya sebagai pangkalan jambalaya yang ingin dibuatnya.

Kerang kukus Portugis Karl

Bahan-bahan

2 ons chouriço kira-kira satu inci sosej (linguiça, atau chorizo ​​salai salai kering boleh digunakan)
1 bawang kuning sederhana
1 kepingan nipis prosciutto
3 biji tomato

2 sudu minyak zaitun
1 daun bay Turki
6 ulas bawang putih, cincang
¼ cawan wain putih kering (saya menggunakan Portugis Groa Vasco)
½ sudu kecil paprika manis
¼ sudu kecil lada putih
Kerang kecil 3 lb

1. Potong bahagian chouriço ke dalam kepingan ¼ inci dan kemudian potong untuk membuat bar ¼ inci.

2. Potong bawang, tiang hingga tiang, hingga setengah bulan nipis.

3. Hiriskan prosciutto ke dalam kepingan ¼ inci.

4. Kupas dan masukkan tomato dan potong dadu sederhana.

Petua: Didihkan periuk air hingga mendidih. Bilas dan potong sebilangan besar tomato di hujungnya dari batang. Kisar tomato selama dua minit untuk melonggarkan kulit. Masukkan tomato ke dalam mangkuk air sejuk untuk menghentikannya daripada terlalu masak. Potong tomato di separuh persilangan dan mengikis biji menjadi set ayak dalam mangkuk. Tekan agar-agar melalui ayak dan buang bijinya. Potong tomato dan tambahkan ke dalam mangkuk. Tempah untuk kemudian.

5. Masukkan minyak ke dalam ketuhar Belanda yang besar dan gaulkan chouriço dengan api sederhana tinggi. Keluarkan sosej ke pinggan.

6. Kurangkan api hingga sederhana dan masukkan bawang dan daun salam ke dalam periuk. Tumis bawang sehingga baru mula mengambil sedikit warna.

7. Masukkan prosciutto dan bawang putih. Teruskan memasak selama satu minit, hingga wangi.

8. Masukkan tomato dan jus yang terkumpul, wain, paprika dan lada putih. Didihkan selama dua minit untuk mencampurkan rasa.

9. Masukkan kerang ke oven Belanda dan naikkan api hingga tinggi.

10. Masak, tutup, kacau sekali-sekala sehingga kerang terbuka, kira-kira 5 hingga 10 minit.

11. Keluarkan daun salam dan kerang yang tidak terbuka.

12. Hiaskan dengan pasli dan hidangkan dengan roti di sebelahnya untuk menyapu kuahnya.

Petua: Mempunyai mangkuk serpihan yang tersebar di sekitar meja untuk cengkerang.


Clambake New England

Bahan Metrik AS

  • 1 cawan air sejuk
  • 2 cawan wain putih kering
  • 2 1/2 sudu makan Old Bay Seasoning yang dibeli di kedai atau buatan sendiri
  • 1 sudu teh garam laut kasar
  • 4 ulas bawang putih, dihancurkan
  • 1 biji bawang merah, dicincang kasar
  • 2 paun kentang baru, dibelah dua
  • Dua (1 1/2 hingga 2 paun) lobster
  • 2 dozen kerang Manila
  • 4 telinga jagung segar, potong
  • Tarragon sekumpulan kecil atau pasli daun rata, dicincang kasar
  • 2 batang mentega tanpa garam (8 oz), cair
  • Roti berkerak
  • 6 lemon, dibelah dua atau dipotong menjadi baji

Petunjuk

Dalam periuk ginorm, masak air, anggur, Old Bay, garam, dan bawang putih hingga mendidih.

Masukkan bawang dan kentang ke dalam periuk, tutup, dan masak dengan api sederhana tinggi selama 15 minit.

Masukkan lobster pada bawang dan kentang, tutup periuk lagi, dan masak selama 3 minit.

Masukkan kerang dan jagung dan terus masak, masih ditutup, sehingga kerang telah dibuka, 8 hingga 10 minit.

Keluarkan periuk dengan teliti dari api dan toskan cecair memasak. Keluarkan dan buang kerang yang belum dibuka.

Letakkan isi periuk ke meja yang dilapisi kertas surat khabar atau kertas daging atau pindahkan ke pinggan besar. (Sekiranya tetamu anda dapat dipercaya untuk bersahabat dengan membelah lobster, anda mungkin ingin memotongnya masing-masing setengah sebelum disajikan.) Taburkan semuanya dengan ramuan dan tetapkan mangkuk kecil mentega cair bersama dengan beberapa roti berkerak dan serai dan pinggan lemon atau baldi kecil sehingga orang mempunyai tempat untuk membuang kerang yang telah habis. Jangan lupa serbet serbet. Asalnya diterbitkan pada 26 Ogos 2013.

Ulasan Penguji Resipi

Oh, BINTANG, kami bersenang-senang dengan clambake New England ini! Tidak seorang pun dari kami tahu bagaimana rupa clambake tradisional kerana pasukan memasak dan menggoda kami termasuk seorang kanak-kanak berusia 9 tahun, rakan kami yang merupakan koki dari Thailand, dan saya, yang tidak pernah menjadi sebahagian daripada acara kerang Pantai Timur.

Kami memulakan dengan versi buatan sendiri dari Old Bay Seasoning — projek yang mudah, menyeronokkan, menarik, dan hebat. Kami merancang untuk memberikan sebilangan sebagai hadiah. Kami membeli kerang Manila segar di tempat tempatan kegemaran kami (The Jolly Oyster di Pantai Ventura) dan berlari pulang untuk menyiapkan hari raya. Seluruh makanan siap dalam masa kurang dari 30 minit. Kami semua duduk di luar dan — mengikut arahan - saya membuang makanan itu ke surat khabar. Kemudian kami mengadakan perayaan yang luar biasa! Pengalamannya adalah 10, rasa 9.

Sekarang saya tahu, saya akan memasukkan lebih banyak tarragon — banyak sudu besar. Secara keseluruhan, lazat, dan sangat menyeronokkan untuk melayani 2 daripada penguji saya yang paling diskriminatif dan menggembirakan!

Alternatif genius ketika memasak di pantai bukanlah pilihan. Kami mempunyai beberapa rakan dan menikmati malam yang hangat dan periuk kerang segar di halaman belakang rumah kami sendiri. Peti kecil di sekitar meja bagus untuk membuang cengkerang.

Mengenai masa memasak udang galah, saya ragu-ragu dan tidak mahu mengambil risiko untuk memasak udang galah. Tetapi saya menambah lobster di atas kentang dan bawang kira-kira 3 minit sebelum menyebarkan kerang di atas, seperti yang diarahkan. Bersama dengan kerang littleneck dan cherrystone, saya menambah 2 dozen kerang. Kerang dan kerang dibuka dalam 8 minit. Lobster dimasak dengan sempurna.

Pisahkan udang sebelum disajikan sehingga setiap orang akan mendapat 1/2 atau menghidangkan 1 lobster setiap orang. Saya rasa 1 hingga 2 cawan wain putih akan mencukupi.

Saya sangat terkejut dengan clambake New England ini.

Daripada mencuba mencari lobster, kami menggandakan jumlah kerang menjadi 4 dozen. Kami menjumpai kerang Manila yang sangat segar untuk resipi ini. Saya tidak pasti bagaimana seseorang akan berfikir bahawa 48 kerang kecil akan memberi makan 4 hingga 6 orang. Itu tidak optimis. Terdapat 3 dari kami, dan 48 kerang itu naik dan hilang sebelum kami mengetahuinya.

Kini, 2 paun ubi kentang banyak bagi kami bertiga. Saya dapat melihat jumlah itu memberi makan 4 hingga 6 orang. Kami mempunyai beberapa kentang yang tersisa, serta 3 keping jagung segi empat. Saya memotong jagung tongkol, memotong kentang menjadi potongan, dan membuat hash yang sangat baik pada keesokan harinya. Rakan kami berpendapat bahawa sosej mungkin merupakan tambahan yang enak untuk hidangan. Saya akan berfikir bahawa chouriço, linguiça, atau chorizo ​​salai salai kering, seperti yang digunakan David dalam resipi cataplana-nya akan sangat indah.

HUNGRY UNTUK LEBIH LANJUT?

#LeitesCulinaria. Kami ingin melihat ciptaan anda di Instagram, Facebook, dan Twitter.

Komen

Ini adalah rebus kerang bukan roti bakar kerang dilakukan di lubang dengan batu panas dan rumput laut dan sedap


  • 2 sudu minyak zaitun
  • 8 auns chorizo ​​Sepanyol yang dihisap
  • 4 ulas bawang putih
  • 3 paun littleneck atau kerang keras kecil yang lain
  • Tomato ceri 1 liter
  • ½ cawan wain putih
  • Lada
  • 1 biji pasli segar
  • Masukkan 2 sudu minyak ke dalam kuali besar atau periuk besar di atas api sederhana-tinggi. Potong chorizo ​​tambahkan ke dalam wajan. Kupas dan potong nipis 4 ulas bawang putih: tambahkan ke dalam wajan.
  • Masak chorizo ​​dan bawang putih, kacau sekali-sekala sehingga bawang putih keemasan, 2 atau 3 minit. Gosok kerang. Apabila bawang putih keemasan, dan kerang, tomato, ½ cawan wain, dan taburkan lada.
  • Naikkan api hingga tinggi, tutup, dan masak, goncangkan kuali sesekali sehingga kerang dibuka, 8 hingga 10 minit. Potong ⅓ cawan pasli. Apabila kerang telah dibuka, taburkan dengan pasli dan sajikan dengan kaldu.

50 Perkara untuk Bakar di Foil

2. Masukkan bahan di tengah kerajang. Bawa hujung pendek kerajang dan lipat dua kali untuk menutup lipatan di sisi untuk menutup, meninggalkan ruang untuk stim. Bakar seperti yang diarahkan. (Setiap resipi menyajikan 2 hingga 4.)

1. Jalapeno Poppers: Keluarkan batang dari 8 jalapenos mengikis biji dan isi dengan keju muenster. Tumis dengan minyak zaitun, garam dan 1/4 sudu teh masing-masing jintan tanah dan ketumbar di atas kepingan kerajang. Bentuk sebungkus. Bakar di atas api sederhana-tinggi, sering berpusing, 10 minit.

2. Kacang Rempah: Masukkan 2 cawan kacang campur masin, 1 sudu teh serbuk chile chipotle, 1/4 sudu teh setiap jintan dan lada, dan 1 sudu mentega pada sehelai kerajang. Bentuk sebungkus. Panggang dengan api sederhana, sering berpusing, 8 minit.

3. Tomatillo-Nanas Salsa: Masukkan 3/4 paun tomatilla sekam potong, 1/2 cawan nanas dadu, 1 setiap jalapeno cincang dan bawang merah, dan 1 sudu minyak zaitun di atas kepingan foil. Bentuk sebungkus. Bakar di atas api yang tinggi, 12 minit. Masukkan sedikit ketumbar cincang.

4. Sayap Jerk Chicken: Masukkan 6 sayap ayam yang dibelah, 1 sudu besar minyak sayuran dan bumbu 3 sudu besar di atas kepingan kerajang. Bentuk sebungkus. Bakar dengan api yang tinggi, putar sekali, 25 minit. Teratas dengan daun ketumbar dan hidangkan dengan bumbu kapur.

5. Bawang putih panggang: Hiris bawang putih 1 titik untuk mengeluarkan cengkih. Lapisi dengan 2 sudu teh minyak zaitun dan musim dengan garam dan lada. Segel dalam paket kerajang. Bakar di atas api sederhana-rendah, 45 minit.

Silos_Olives_00005.tif

Gaya Makanan: Gaya Jamie Kimm Prop: Paige Hicks

6. Zaitun Pedas: Masukkan 1 cawan zaitun, 1/2 sudu teh serpihan lada merah dan 1 cengkih bawang putih cincang di atas kepingan foil. Bentuk sebungkus. Bakar di atas api sederhana-tinggi, berpusing selalunya, 15 minit.

7. Quesadillas: Taburkan keju jack lada parut pada satu bahagian atas tepung tortilla dengan ayam rotisserie cincang dan ketumbar dan lipat separuh hingga ditutup. Ulangi untuk membuat lebih banyak meterai dalam paket kerajang individu. Bakar di atas api sederhana, putar sekali, 5 minit.

Udang_00019.tif

8. Udang Bawang Putih: Campurkan 1/2 mentega lembut, 1 cawan pasli cincang, 2 ulas bawang putih cincang, dan garam dan lada. Masukkan jus 1 lemon, udang besar 1 paun dan sebilangan besar serpihan lada merah. Bahagikan antara 2 paket foil. Bakar di atas api yang tinggi, 8 minit.

9. Lobster Scampi: Buat campuran mentega untuk Udang Bawang Putih (No. 8). Pecah 4 ekor lobster beku yang telah dicairkan memanjang bahagian sisi yang dipotong dengan mentega. Bahagikan antara 2 paket foil. Bakar dengan api yang tinggi, putar sekali, 10 minit.

10. Kerang: Masukkan 2 kilo kerang, 1 biji adas dicukur, 8 biji tomato ceri separuh, 1/2 cawan wain putih, 1/4 cawan minyak zaitun, secubit serpihan lada merah dan garam. Bahagikan antara 2 paket foil, biarkan ruang tambahan untuk kerang dibuka. Bakar di atas api sederhana tinggi, 10 minit.

11. Gnocchi: Sebarkan gnocchi bungkusan 17-ons dalam satu lapisan pada kepingan foil. Teratas dengan 1 cawan sos tomato dan sebiji selasih. Bentuk sebungkus. Bakar di atas api yang tinggi, 12 minit.

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12. Paella: Campurkan 1 cawan campuran nasi Sepanyol yang tidak dimasak, 1 1/4 cawan kaldu ayam, 6 udang besar yang dikupas, 2 paha ayam tanpa kulit, 2 ons chorizo ​​kering yang dihiris, 1/4 cawan setiap zaitun pimiento dan lada panggang, dan 1/2 sudu teh paprika salai dalam kuali pai sekali pakai. Gerimis dengan minyak zaitun taburkan lada. Tutup kuali dalam kerajang. Bakar pada api sederhana tinggi, 30 minit.

13. Clambake Portugis: Masukkan 2 paun kerang kecil, 1/2 paun setiap kentang kecil yang dihiris dan sosis lingui & ccedila atau andouille, 8 biji jagung kecil di tongkol, 2 ulas bawang putih yang dihiris, 1/2 cawan bir dan sedikit minyak zaitun. Bahagikan di antara 4 paket foil, meninggalkan ruang tambahan untuk kerang dibuka. Bakar pada api sederhana-tinggi, 25 minit.

14. Udang Kelapa: Masukkan udang besar yang dikupas 1 paun, masing-masing 2 batang serai dan daun bawang cincang, 1/3 cawan santan dan jus 1 limau nipis. Bahagikan antara 2 paket foil. Bakar di atas api sederhana, 10 minit. Teratas dengan ketumbar cincang.

15. Ayam Herba Lemon: Masukkan 4 dada ayam tanpa kulit, tanpa tulang, 1/4 cawan ramuan campuran cincang dan 3 sudu besar setiap minyak zaitun dan jus lemon dalam mangkuk. Bahagikan antara 4 paket foil. Bakar di atas api sederhana tinggi, 12 minit.

16. Bola Daging: Campurkan 1 paun daging lembu dengan 1 telur, 1/4 cawan setiap serbuk roti dan Parmesan parut, 1 cengkih bawang putih cincang dan 1/4 sudu teh setiap garam dan lada dalam mangkuk. Gulung ke dalam 1 1/2 bola. Susun dalam satu lapisan pada kepingan foil atas dengan 1/2 cawan sos tomato dan bentuk sebungkus. Bakar di atas api yang tinggi, 20 minit.

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17. Popcorn: Campurkan 1 sudu minyak sayuran dan 1/4 cawan biji popcorn dalam kuali pai sekali pakai. Tutup kuali dalam kerajang, buat bentuk kubah di atas. (Gunakan 2 helai kerajang, jika diperlukan, untuk menutup.) Bakar dengan api yang tinggi, goncang, hingga muncul, kira-kira 8 minit. Musim dengan garam.

18. Rusuk Gaya Asia: Campurkan 1/3 cawan setiap sos hoisin dan saus tomat, 4 sudu teh Sriracha dan 1 1/4 sudu teh setiap garam, minyak bijan dan cuka beras. Lapisi tulang rusuk punggung bayi dengan berat campuran hoisin dalam satu lapisan pada lembaran foil berganda dan bentuk apacket. Bakar di atas api tidak langsung, ditutup, sesekali berpusing, 1 jam.

19. Babi Berkaca: Campurkan 1/4 cawan pengawet persik, 1 sudu besar mustard gandum dan 1/2 sudu teh sos panas. Musim 1 babi tenderloin dengan garam dan lada dan lapis dengan campuran peach kedap dalam paket foil. Bakar di atas api yang tinggi, bertukar, 18 minit.

Zucchini_00013.tif

Gaya Makanan: Gaya Jamie Kimm Prop: Paige Hicks

20. Zucchini dan Tomato: Masukkan 2 zucchini yang dihiris, 2 tomat yang dipotong dadu, 4 ulas bawang putih yang dihancurkan, minyak zaitun, kemangi, dan garam dan lada di atas lembaran kerajang. Bentuk sebungkus. Bakar di atas api yang tinggi, 10 minit. Teratas dengan Parmesan parut.

21. Ravioli dengan Zucchini: Buat Zucchini dan Tomato (No. 20), bahagikan bahan antara 2 helai kerajang. Teratas masing-masing dengan 4 ons ravioli keju beku dan bentuk sebungkus. Bakar di atas api sederhana tinggi, 12 minit.

22. Chorizo ​​dan Lada: Masukkan 1/2 cawan chorizo ​​kering yang dihiris, 2 paprika yang dihiris, 1 bawang yang dihiris, 2 sudu besar minyak zaitun, dan garam dan lada pada sehelai kerajang. Bentuk sebungkus. Bakar dengan api yang tinggi, putar beberapa kali, 10 minit.

23. S'mores Popcorn: Buat Popcorn (No. 17). Masukkan ke dalam mangkuk dengan 2 sudu besar serbuk koko dan 1/4 cawan setiap gula gula, keropok graham yang dihancurkan dan marshmallow mini.

24. Ikan Terbukti & Ccedilal: Untuk setiap hidangan, tumpukan 1 fillet halibut, 1/2 cawan tomato potong dadu, beberapa adas dicukur, 2 zaitun, 1 sudu teh setiap caper dan bawang putih cincang, dan jus 1/4 oren pada sehelai foil. Bentuk sebungkus. Bakar pada api sederhana tinggi, 10 minit. Teratas dengan minyak zaitun dan selasih cincang.

25. Ikan Mexico: Untuk setiap hidangan, tumpukan 1 fillet nila, 1/2 cawan salsa segar, 4 zaitun, dan minyak zaitun dan jus limau nipis di atas kepingan foil. Bentuk sebungkus. Bakar di atas api yang tinggi, 10 minit.

26. Salmon Mustard-Dill: Untuk setiap hidangan, lapiskan beberapa kepingan lemon, 1 fillet salmon dan beberapa tangkai dill pada kepingan foil. Taburkan dengan gula merah, garam dan ketumbar tanah yang disebarkan mustard gandum di atasnya. Bentuk sebungkus. Bakar pada api sederhana, 12 minit.

27. Succotash: Masukkan 1 paun kacang lima beku yang telah dicairkan, 2 cawan jagung, 1 lada merah merah dadu, 2 sprigs thyme, 2 sudu mentega, dan garam dan lada pada sehelai kerajang. Bentuk sebungkus. Bakar di atas api sederhana tinggi, 10 minit. Buka dan kacau dalam 1/4 cawan krim. Reseal grill 10 minit lagi. Teratas dengan pasli cincang.

28. Pattypan Squash: Masukkan labu pattypan 1 paun, 1 tandan bawang cincang, minyak zaitun, dan garam dan lada di atas kepingan kertas. Susun dalam satu lapisan dan bentuk sebungkus. Bakar pada api sederhana tinggi, 15 minit. Teratas dengan selasih cincang.

29. Beet Bayi: Masukkan bit bayi yang dibelah dua dengan minyak zaitun dan garam di atas kepingan foil. Bentuk sebungkus. Bakar di atas api sederhana, 30 minit. Masukkan cuka, pudina dan feta.

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30. Lada Shishito: Masukkan 1/2 paun shishito atau lada Padr & oacuten, gerimis minyak zaitun dan 1/4 sudu teh paprika di atas kepingan kerajang. Bentuk sebungkus. Bakar di atas api sederhana tinggi, 7 minit. Taburkan dengan garam laut kasar.

31. Jagung Mexico: Sikat 4 telinga jagung dengan mentega cair dan taburkan dengan keju cotija, cayenne dan jus limau nipis dalam paket foil individu. Bakar dengan api sederhana-tinggi, putar beberapa kali, 15 minit.

32. Jagung Itali: Buat Jagung Mexico (No. 31), ganti keju cotija dengan Parmesan dan jus limau nipis dengan jus lemon.

33. Cendawan Portobello: Masukkan 4 tutup portobello, 4 ulas bawang putih yang dihancurkan, 1/4 cawan minyak zaitun, 1 sudu teh serpihan lada merah, garam dan pasli cincang secukupnya. Bahagikan antara 4 paket foil. Bakar di atas api sederhana, putar sekali, 10 minit.

34. Brokoli Panggang: Masukkan 1 floret brokoli kepala, 2 ulas bawang putih yang dihiris, 1 sudu minyak zaitun, 1/4 sudu teh serpihan lada merah, dan garam di atas kepingan foil. Susun dalam satu lapisan dan bentuk sebungkus. Bakar pada api sederhana tinggi, 10 minit.

35. Bawang Cipollini: Masukkan bawang cipollini yang dikupas 1 paun dengan minyak zaitun, garam dan lada di atas kepingan kerajang. Susun dalam satu lapisan membentuk sebungkus. Bakar pada api sederhana-tinggi, putar beberapa kali, 15 minit.

36. Sesame Bok Choy: Masukkan 1 pon baby bok choy, 1 sudu besar minyak bijan dan 1 sudu teh setiap satu halia parut dan biji bijan pada sehelai kerajang. Susun dalam satu lapisan dan bentuk sebungkus. Bakar pada api sederhana tinggi, 15 minit.

37. Bawang pedas: Masukkan 2 tandan daun bawang, minyak zaitun dan secubit cayenne pada sehelai kerajang. Bentuk sebungkus. Bakar dengan api sederhana-tinggi, putar beberapa kali, 15 minit. Hidangkan dengan hirisan kapur.

38. Kentang dengan Bacon: Masukkan 1 paun kentang bayi yang dibelah dua, 1 keping bacon cincang dan garam di atas kepingan kerajang. Masukkan 2 sudu air membentuk sebungkus. Bakar pada api sederhana-tinggi, 20 minit.

39. Kentang Panggang Garam: Satukan 2 cawan garam halal dan 2 tangkai rosemary cincang di atas kepingan kerajang. Masukkan 1 1/2 paun kentang bayi dalam campuran garam dan bentuk sebungkus. Bakar di atas api sederhana, ditutup, 45 minit.

40. Kentang Rempah: Buat Kentang Panggang Garam (No. 39), ganti rosemary dengan 1/4 cawan serbuk kari, perasa Cajun atau Bumbu Teluk Lama.

41. Gratin kentang: Masukkan 2 kentang kupas yang dihiris nipis, 1/4 cawan Parmesan parut, 2 sudu mentega cair, dan garam dan lada dalam mangkuk. Susun dalam 4 hingga 5 lapisan pada kepingan foil nonstick. Gerimis dengan 1/4 cawan krim dan bentuk sebungkus. Bakar pada api sederhana, 25 minit.

42. Roti Bawang Putih Cheesy: Campurkan 1/2 cawan adunan keju Itali yang diparut, 2 sudu mentega lembut, 1 cengkih bawang putih parut dan garam. Potong separuh roti Perancis sepotong panjang dan letakkan potongan sisi ke atas sehelai kerajang. Sebarkan dengan campuran keju dan bentuk sebungkus. Bakar pada api sederhana tinggi, 10 minit.

43. Kancing di Lubang: Letakkan 1 keping bacon yang dibelah dua di atas kepingan foil nonstick. Potong lubang di tengah 1 cawan roti bakar Texas beku dan letakkan di atas daging. Pecahkan telur ke dalam lubang dan lipat kerajang untuk menutup. Ulangi untuk membuat lebih banyak meterai dalam paket kerajang individu. Bakar di atas api sederhana, ditutup, 8 minit.


Kerang Kukus dengan Kentang Kecil dan Linguiça - Resipi

Kerepek Kentang Buatan Sendiri Dengan Clam Dip

Salad Tomato Heirloom Dan Tembikai Bersama Feta

Anda boleh membawa Hearty Boys keluar dari New England, tetapi anda juga boleh mengambil clambake mereka. Dan Smith, yang dibesarkan di Long Island, dan Steve McDonagh, yang & rsquos dari New Jersey, terkenal sebagai tuan rumah Food Network & rsquos Jalur Pesta dengan Budak-budak yang Hati dan untuk perniagaan katering tempatan mereka, sekolah memasak, dan tempat makan tengah hari (di 3819 N. Broadway). Sejak membeli rumah mereka di Rogers Park enam tahun yang lalu, mereka telah menghidupkan kembali belia pesisir mereka dengan mengundang rakan-rakan untuk mengadakan pesta tahunan kerang, udang galah, sosej Portugis, dan banyak lagi.

Pesta musim panas khas Smith dan McDonagh & rsquos dilengkapi dengan persediaan yang dipikirkan dengan baik tetapi rendah. Kertas daging yang ditaburkan dengan pasir menutupi set meja panjang dengan minuman enamel vintaj (termasuk limun halia buatan sendiri) disajikan di dalam balang Mason kecil dan serbet makan malam yang serius akan disukai untuk mendapatkan meja kerja.

Dengan jagung panggang mentega dan banyak kerang berair di menu, & ldquothings boleh menjadi sangat tidak kemas, & rdquo mengatakan Smith, yang memiliki caf & eacute di Maine selama lima tahun dan harus menunggu sehingga dia mempunyai geladak yang cukup besar untuk membawa tradisi New England kegemarannya ke Chicago, di mana dia telah tinggal selama 12 tahun (McDonagh telah berada di sini selama 15 tahun). & ldquoOrang mula menelefon sekitar Februari untuk mengetahui kapan pesta & rsquos tahun ini diadakan sehingga mereka dapat meletakkannya di kalendar mereka, & rdquo katanya.

Gambar: Tyllie Barbosa
Gaya: Barri Leiner

Clambake New England
/ berkhidmat 6-8

  • 2 dozen kerang pengukus
  • 2 dozen kupang
  • 2 dozen udang besar
  • 6 lobster keseluruhan
  • 2 paun sosej lingui & ccedila, diikat
  • kain cheesecloth
  • 1 bawang Sepanyol, dipotong bulat
  • 3 sudu besar biji lada keseluruhan
  • 12 ulas bawang putih, dihancurkan
  • 1 pasli besar kerinting
  • 4 cawan wain putih kering
  • Rumpai laut segar, disimpan dalam garam
  • air (sering terdapat di kedai ikan)

Tuangkan wain ke dalam stok stok yang sangat besar. Masukkan bawang, bawang putih, lada sulah, dan pasli. Letakkan di atas kompor atau di panggangan anda dan biarkan anggur mendidih. Seterusnya, tambahkan lapisan rumput laut diikuti oleh udang galah (diletakkan di punggung mereka), lapisan rumput laut yang lain, udang, lebih banyak rumput laut, lingui & ccedila dan kerang, lebih banyak rumput laut, kerang, lebih banyak rumput laut, dan tutup dengan penutupnya. Biarkan periuk kukus dengan api kecil sekitar 1 hingga 1 & frac12 jam. Setelah kerang dibuka, anda akan mengetahui bahawa semuanya sudah selesai. Hidangkan dengan keropok kacang untuk lobster dan banyak mentega cair.

Gambar: Tyllie Barbosa
Gaya: Barri Leiner

Kentang Merah panggang dan Asparagus Salad
/ berkhidmat 10-12

  • 4 paun kentang merah, potong
  • Dadu 1 inci
  • 2 sudu besar bawang putih cincang
  • & frac14 cawan minyak zaitun
  • 1 sudu besar selasih kering
  • 1 sudu besar oregano kering
  • 1 sudu besar garam kosher
  • 2 sudu kecil lada tanah baru
  • & frac12 bawang merah, potong dadu
  • 1 lb. asparagus dipotong menjadi
  • Potongan 1 inci
  • 2 cawan mayonis berkualiti
  • 2 lada merah panggang, dikupas dan dibiji, dicincang kasar

Panaskan ketuhar hingga 375 darjah.

Masukkan kentang ke dalam mangkuk besar dengan bawang putih, herba kering, garam, lada, dan minyak zaitun dan letakkan di atas loyang. Letakkan kuali di tengah oven dan panggang sehingga kentang empuk, kira-kira 45 minit. Pastikan untuk membalik kentang sekurang-kurangnya sekali pada waktu itu. (Sekiranya anda suka, panggang kentang sedikit lebih lama sehingga ada yang berwarna coklat gelap dan rangup.) Sementara itu, bawa periuk kecil air masin ringan hingga mendidih dan masukkan asparagus. Masak selama 2 minit dan toskan segera. Tuangkan asparagus kembali ke dalam periuk dan biarkan air sejuk mengalir di atasnya sehingga asparagus sejuk hingga disentuh. Toskan lagi dan gaul dengan bawang cincang dalam mangkuk besar. Mengetepikan.

Masukkan mayonis dan lada merah ke dalam mangkuk pemproses makanan dan nadi sehingga campuran digabungkan dengan baik. Tuangkan ke dalam mangkuk kecil dan ketepikan.

Setelah kentang empuk, masukkan ke dalam mangkuk bersama asparagus dan bawang. Tuangkan pakaian di atasnya dan gaul rata. Masukkan garam dan lada secukup rasa. Hidangkan suam atau pada suhu bilik.

Gambar: Tyllie Barbosa
Gaya: Barri Leiner

Kekacang Strawberry Maple-Soaked dengan Blueberry Sorbet dan Vanilla Bean Whipped Cream

Kek pintas
/ berkhidmat 6

  • 2 cawan tepung serba guna, ditambah tambahan untuk permukaan kerja
  • & frac12 cawan ditambah 2 sudu besar. gula
  • 2 sudu kecil serbuk penaik
  • & frac12 sudu kecil. garam
  • & frac34 cawan ditambah 3 sudu besar. krim tebal
  • Stroberi 2 paun, dikupas dan dipotong seperempat
  • 1 cawan sirap maple

Panaskan ketuhar hingga 375 darjah.

Satukan tepung, 1/2 cawan gula, serbuk penaik, dan garam dalam mangkuk pengadun. Masukkan 3/4 cawan krim berat dan kacau sehingga adunan terbentuk. Masukkan adunan ke permukaan tepung dan masukkan ke dalam cakera yang setinggi kira-kira 1 inci. Dengan menggunakan pemotong biskut berbentuk bintang, pukul seberapa banyak yang mungkin. Bentuk semula doh dan ulangi, meletakkan bintang di atas loyang yang tidak berminyak. Sikat kepingan dengan baki 3 sudu besar. krim dan taburkan dengan baki 2 sudu besar. gula.

Bakar kuih pintas di bahagian atas ketuhar selama 25 minit, sehingga kekemasan dan kuat untuk disentuh. Keluarkan pintasan ke rak pembakar untuk disejukkan.

Semasa kuih bakar, masukkan beri dan sirap maple ke dalam mangkuk. Biarkan sehingga masak sehingga siap untuk mencuci mulut.

Potong kepingan setiap setengah dan letakkan bahagian bawah di atas pinggan atau pada pinggan pencuci mulut individu. Bahagikan buah beri di antara mereka. Tutup dengan bahagian atas kue dan sajikan dengan sorbet blueberry dan krim disebat.

Sorbet
/ menjadikan 1 kuar

  • 1 cawan gula
  • & frac12 cawan air
  • & frac14 sudu kecil. garam
  • 6 cawan blueberry segar
  • 2 sudu besar jus lemon segar

Satukan air, gula, dan garam dalam periuk dan didihkan, kacau hingga gula larut. Tuangkan sirap dan blueberry ke pemproses makanan atau pengisar dan kisar hingga rata. Tuangkan ke dalam pembuat ais krim dan ikuti arahan pengeluar & rsquos atau, sebagai alternatif, tuangkan ke dalam kuali dangkal dan letakkan di dalam peti sejuk selama satu jam. Keluarkan loyang dari beku dan gosokkan sisi dan gaul rata dengan sudu. Kembali ke peti sejuk beku. Ulangi proses ini beberapa kali untuk memecahkan kristal ais. Pada ketika ini anda boleh memindahkan sorbet ke bekas yang boleh ditutup. Ia akan menjadi sorbet kasar, seperti granita. Jalankan melalui pemproses makanan untuk tekstur yang lebih halus.

Krim putar
/ menjadikan 1 kuar

  • Krim berat 1 liter, sejuk
  • 2 sudu besar gula serbuk
  • 1 biji vanila, pecah dan biji dikikis

Tuangkan krim ke dalam mangkuk keluli tahan karat sejuk dan masukkan biji kacang vanila. Pukul krim hingga pekat dan masukkan gula. Terus pukul sehingga puncak terbentuk.

Gambar: Tyllie Barbosa
Gaya: Barri Leiner

Isi segelas pint dua pertiga dengan ale dan bahagian atas dengan limun. Hidangkan minuman tanpa hiasan, seperti yang dilakukan oleh orang Inggeris.

Perahan limau nipis
/ menjadikan 1 liter, cukup untuk sekitar 10 shandies

  • kupas 1 lemon
  • 3 cawan air
  • 1 cawan gula
  • 6 1 & frasl2 inci & ldquocoin & rdquo halia segar
  • 1 cawan jus lemon segar

Dengan menggunakan pisau tajam, potong kulit limau, meninggalkan sebilangan besar pucat putih pahit di belakang.

Masukkan 1 cawan air, gula, kulit lemon, dan halia ke dalam periuk dan didihkan dengan api yang tinggi. Kacau hingga larut gula dan angkat loyang dari api. Biarkan sejuk, angkat kupas dan halia, dan masukkan jus lemon bersama dengan 2 cawan air. Dinginkan serai sebelum digunakan.


Kandungan

Sarapan Portugis sering terdiri daripada roti segar, dengan mentega, ham, keju atau jem, disertakan dengan kopi, susu, teh atau coklat panas. Kopi espresso kecil (kadang-kadang dipanggil a bica selepas muncung mesin kopi, atau Cimbalino selepas mesin kopi Itali La Cimbali) adalah minuman yang sangat popular semasa sarapan atau selepas makan tengah hari, yang dinikmati di rumah atau di banyak kafe di bandar-bandar dan bandar di seluruh Portugal. Pastri manis juga sangat popular, seperti sarapan bijirin, dicampur dengan susu atau yogurt dan buah. Portugis menggemari "Pastel de Nata" yang baru dipanggang yang merupakan salah satu pastri unik mereka. Mereka menikmatinya bersama dengan secangkir espresso, untuk sarapan atau bahkan sebagai makanan tengah hari.

Makan tengah hari, selalunya berlangsung lebih dari satu jam, disajikan antara tengah hari hingga 2 pagi, biasanya sekitar pukul 1 dan makan malam secara amnya disajikan sekitar jam 8. Terdapat tiga kursus utama, dengan makan tengah hari dan makan malam biasanya termasuk sup. Sup Portugis yang biasa adalah caldo verde, yang terdiri dari dasar dimasak, kemudian disucikan, kentang, bawang dan bawang putih, yang kemudian ditambahkan sayur-sayuran kolar yang telah dicincang. Potongan dari chouriço (sosej Portugis yang salai atau pedas) sering ditambah juga, tetapi boleh dihilangkan, sehingga sup menjadi vegan sepenuhnya.

Antara resipi ikan, ikan mas masin (bacalhau) hidangan meluas. Pencuci mulut yang paling biasa adalah arroz doce (puding beras dihiasi dengan kayu manis) dan kastard karamel, yang dikenal sebagai pudim de ovos atau flã de caramelo. Terdapat juga pelbagai jenis keju yang terbuat dari susu domba, kambing atau lembu. Keju ini juga boleh mengandungi campuran pelbagai jenis susu. Yang paling terkenal adalah queijo da serra dari wilayah Serra da Estrela, Queijo São Jorge dari pulau São Jorge, dan Requeijão. [11] Pastri yang popular adalah pastel de nata, sedikit kastard kecil yang sering ditaburkan dengan kayu manis.

Portugal adalah negara pelaut dengan industri perikanan yang maju dan ini ditunjukkan dalam jumlah ikan dan makanan laut yang dimakan. Negara ini mempunyai penggunaan ikan per kapita tertinggi di Eropah, dan merupakan antara empat teratas di dunia untuk petunjuk ini. [12] [13] Ikan disajikan panggang, direbus (termasuk rebus dan didihkan), goreng atau goreng, rebus (sering dalam memasak periuk tanah liat), panggang, atau bahkan kukus. Terutamanya adalah bacalhau (cod), yang merupakan jenis ikan yang paling banyak dimakan di Portugal. [14] Dikatakan bahawa terdapat lebih dari 365 cara memasak ikan kod, satu untuk setiap hari sepanjang tahun. Cod hampir selalu digunakan kering dan asin, kerana tradisi memancing Portugis di Atlantik Utara berkembang sebelum penemuan penyejukan — oleh itu ia perlu direndam dalam air atau kadang-kadang susu sebelum dimasak. Hidangan ikan yang lebih sederhana sering dibumbui dengan minyak zaitun dara dan cuka wain putih.

Portugal telah memancing dan memperdagangkan ikan kod sejak abad ke-15, dan perdagangan ikan kod ini digunakan secara meluas dalam masakan. Makanan laut lain yang popular termasuk sardin segar (terutamanya sebagai sardinhas assadas), [15] bass laut, ikan kakap, ikan todak, ikan tenggiri, sol, brilian, halibut, John Dory, gurita, cumi-cumi, sotong, kepiting, udang dan udang, udang karang, udang galah, dan banyak krustasea lain, seperti barnacles, hake , horse mackerel (scad), scabbard (especially in Madeira), and a great variety of other fish and shellfish, as well as molluscs, such as clams, mussels, oysters, scallops and periwinkles.

Caldeirada is a stew consisting of a variety of fish and shellfish with potatoes, tomatoes, bell peppers, parsley, garlic and onions.

River lamprey and eels are considered fresh water delicacies. The Coimbra and Aveiro regions of central Portugal, are renowned for eel stews [16] and lamprey seasonal dishes and festivals. [17] Arganil and Penacova have popular dishes such as Arroz de Lampreia atau Lampreia à Bordalesa. [18] [19]

Sardines used to be preserved in brine for sale in rural areas. Later, sardine canneries developed all along the Portuguese coast. Ray fish is dried in the sun in Northern Portugal. Canned tuna is widely available in Continental Portugal. Tuna used to be plentiful in the waters of the Algarve. They were trapped in fixed nets when they passed the Portuguese southern coast on their way to spawn in the Mediterranean, and again when they returned to the Atlantic. Portuguese writer Raul Brandão, in his book Os Pescadores, describes how the tuna was hooked from the raised net into the boats, and how the fishermen would amuse themselves riding the larger fish around the net. Fresh tuna, however, is usually eaten in Madeira and the Algarve where tuna steaks are an important item in local cuisine. Canned sardines or tuna, served with boiled potatoes, black-eyed peas, collard greens and hard-boiled eggs, constitute a convenient meal when there is no time to prepare anything more elaborate.

Eating meat and poultry on a daily basis was historically a privilege of the upper classes. Pork and beef are the most common meats in the country. Meat was a staple at the nobleman's table during the Middle Ages. A Portuguese Renaissance chronicler, Garcia de Resende, describes how an entrée at a royal banquet was composed of a whole roasted ox garnished with a circle of chickens. A common Portuguese dish, mainly eaten in winter, is cozido à portuguesa, which somewhat parallels the French periuk-au-feu or the New England boiled dinner. Its composition depends on the cook's imagination and budget. An extensive lavish cozido may include beef, pork, salt pork, several types of charcutaria (such as cured chouriço, morcela e chouriço de sangue, linguiça, farinheira, etc.), pig's feet, cured ham, potatoes, carrots, turnips, cabbage and rice. This would originally have been a favourite food of the affluent farmer, which later reached the tables of the urban bourgeoisie and typical restaurants.

Meat Edit

Tripas à moda do Porto (tripe with white beans) is said to have originated in the 14th century, when the Castilians laid siege to Lisbon and blockaded the Tagus entrance. The Portuguese chronicler Fernão Lopes dramatically recounts how starvation spread all over the city. Food prices rose astronomically, and small boys would go to the former wheat market place in search of a few grains on the ground, which they would eagerly put in their mouths when found. Old and sick people, as well as prostitutes, or in short anybody who would not be able to aid in the city's defence, were sent out to the Castilian camp, only to be returned to Lisbon by the invaders. It was at this point that the citizens of Porto decided to organize a supply fleet that managed to slip through the river blockade. Apparently, since all available meat was sent to the capital for a while, Porto residents were limited to tripe and other organs. Others claim that it was only in 1415 that Porto deprived itself of meat to supply the expedition that conquered the city of Ceuta. Whatever the truth may be, since at least the 17th century, people from Porto have been known as tripeiros or tripe eaters. Another Portuguese dish with tripe is Dobrada.

Nowadays, the Porto region is equally known for the toasted sandwich known as a francesinha (meaning "Frenchie").

Many other meat dishes feature in Portuguese cuisine. In the Bairrada area, a famous dish is Leitão à Bairrada [ pt] (roasted suckling pig). Nearby, another dish, chanfana [ pt] (goat slowly cooked in red wine, paprika and white pepper) is claimed by two towns, Miranda do Corvo ("Capital da Chanfana") [20] and Vila Nova de Poiares ("Capital Universal da Chanfana"). [21] Carne de porco à alentejana, fried pork with clams, is a popular dish with some speculation behind its name and its origin as clams wouldn't be as popular in Alentejo, a region with only one sizeable fishing port, Sines, and small fishing villages but would instead have a much popular usage in the Algarve and its seaside towns. One of the theories as to why the plate may belong to the Algarve is that pigs in the region used to be fed with fish derivatives, so clams were added to the fried pork to disguise the fishy taste of the meat. [22] The dish was used to test Jewish converts’ new Christian faith consisting of pork and shellfish (two non-kosher items), Cristãos-novos were expected to eat the dish in public in order to prove they had renounced the Jewish faith. [23] In Alto Alentejo (North Alentejo), there is a dish made with lungs, blood and liver, of either pork or lamb. This traditional Easter dish is eaten at other times of year as well. Alcatra, beef marinated in red wine, garlic and spices like cloves and whole allspice, then roasted in a clay pot, is a tradition of Terceira Island in the Azores.

The Portuguese steak, bife, is a slice of fried beef or pork marinated in spices and served in a wine-based sauce with fried potatoes, rice, or salad. An egg, sunny-side up, may be placed on top of the meat, in which case the dish acquires a new name, bife com ovo a cavalo (steak with an egg on horseback). This dish is sometimes referred to as bitoque, to demonstrate the idea that the meat only "touches" the grill twice, meaning that it does not grill for too long before being served, resulting in a rare to medium-rare cut of meat. Another variation of bife adalah bife à casa (house steak), which may resemble the bife a cavalo [24] or may feature garnishing, such as asparagus. [25]

Iscas (fried liver) were a favourite request in old Lisbon taverns. Sometimes, they were called iscas com elas, elas referring to sautéed potatoes. Small beef or pork steaks in a roll (pregos atau bifanas, respectively) are popular snacks, often served at beer halls with a large mug of beer. In modern days, a prego atau bifana [ pt] , eaten at a snack bar counter, may constitute lunch in itself. Espetada (meat on a skewer) is very popular in the island of Madeira.

Charcuterie Edit

Alheira, [26] a yellowish sausage from Trás-os-Montes, traditionally served with fried potatoes and a fried egg, has an interesting story. In the late 15th century, King Manuel of Portugal ordered all resident Jews to convert to Christianity or leave the country. The King did not really want to expel the Jews, who constituted the economic and professional élite of the kingdom, but was forced to do so by outside pressures. So, when the deadline arrived, he announced that no ships were available for those who refused conversion—the vast majority—and had men, women and children dragged to churches for a forced mass baptism. Others were even baptized near the ships themselves, which gave birth to a concept popular at the time: baptizados em pé, literally meaning: "baptized while standing". It is believed that some of the Jews maintained their religion secretly, but tried to show an image of being good Christians. Since avoiding pork was a tell-tale practice in the eyes of the Portuguese Inquisition, new Christians devised a type of sausage that would give the appearance of being made with pork, but only contained heavily spiced game and chicken. Over time, pork has been added to the alheiras. Alheira-sausage varieties with PGI protection status, include Alheira de Vinhais dan Alheira de Barroso-Montalegre. [27] [28]

Farinheira is another Portuguese smoked sausage, which uses wheat flour as base ingredient. This sausage is one of the ingredients of traditional dishes like Cozido à Portuguesa. Borba, Estremoz and Portalegre farinheiras all have a "PGI" in the European Union. [29] [30]

Presunto (prosciutto ham) comes in a wide variety in Portugal, the most famous presunto being from the Chaves region. Presunto is usually cut in thin slices or small pieces and consumed as aperitif, tea, or added as ingredient to different dishes.

Several varieties of presunto are protected by European law with protected designations of origin (PDO) or protected geographical indication (PGI), such as Presunto de Barrancos or Presunto Bísaro de Vinhais. [31] [32]

Porco bísaro is a prized native pig breed in Portugal with PDO status. [33] Several products derived from this breed, such as «Bucho de Vinhais», «Chouriço de Ossos de Vinhais» and «Chouriça Doce de Vinhais» also have PGI status. According to the General Cattle Census on the Continent of the Kingdom of Portugal (1870), "… bísaro is the name given to the tucked-up pig, more or less leggy, with loose ears to distinguish him from the good plump and pernicious pig of the Alentejo". Nama Celtic is proposed and used by Sanson to express the antiquity of the race of this type, which was the only one that existed in the regions inhabited by the Celtic people, [34] such as the north of Portugal and Galicia, the former Gaul and the British islands, before the introduction in these countries, of the Asian and Romanesque races.

In 1878, Macedo Pinto, describes the bísaro pig as an animal belonging to the Typo Bizaro atau Celta, with the morphological characteristics mentioned above, distinguishing two varieties within the breed, according to the corpulence, color and greater or lesser amount of bristles.

He considered the existence of pigs from 200 to 250 kg of carcass and others between 120 and 150 kg as for color, he says they are mostly black, also some spotted and those with white fur were called Galegos, as they come from Galicia. Molarinhos were spotted animals that had few bristles and smooth, smooth skin. The same author also mentions that they are animals of slow and late growth, difficult to fatten (only completing their growth at the age of two), producing more lean meat than fat and accumulating more in the fat than in thick blankets of bacon. In 1946, Cunha Ortigosa classifies the Bísara breed, originally from the Celtic family, as one of the three national breeds. When describing the varieties within the breed, in addition to Galega dan Beirôa which encompasses the Molarinho dan Cerdões subtypes. [35]

Portuguese cold cuts and sausages (charcutaria/enchidos) have long and varied traditions in meat preparation, seasoning, preservation and consumption: cured, salted, smoked, cooked, simmered, fermented, fried, wrapped, dried. Regional variations in form and flavour, specialities and names also occur. Further pork (and other meats) charcuterie products include Toucinho, Paio, Morcela, Beloura, Bucho, Butelo, Cacholeira, Maranho, Pernil, Salpicão and others. [36] [37]

Poultry Edit

Poultry, easily raised around a peasant's home, was at first considered quality food.

Chicken, duck, turkey, red-legged partridge and quail are all elements of the Portuguese cuisine. Dishes include frango no churrasco (chicken on churrasco), chicken Piri Piri, Cabidela rice, Canja de galinha, Arroz de Pato (duck rice), among others.

Turkeys were only eaten for Christmas or on special occasions, such as wedding receptions or banquets. Last century, until the 1930s, farmers from the outskirts of Lisbon would come around Christmas time to bring herds of turkeys to the city streets for sale. Nowadays, mass production in poultry farms makes these meats accessible to all classes. Thus bifes de peru, turkey steaks, have become an addition to Portuguese tables.

Vegetables that are popular in Portuguese cookery include numerous cabbage and collard varieties, tomatoes, onions and bell peppers. There are many starchy dishes, such as feijoada, a rich black bean stew with beef and pork, and açorda, a Portuguese bread soup ’’cozido’’ stews with kale, white beans, red beans, Catarino and Bragançano, fava beans, black eyed beans pumpkins like menina dan porqueira [38] varietals, are used in soups and soufflés. [39] One of numerous vegetable and starch rich soups and broths is caurdo atau caldo à Lavrador, a soup made of cabbage, red beans, potatoes, prosciutto chunks and wheat flour. [40]

Many dishes are served with salads often made from tomato, lettuce, shredded carrots and onion, usually seasoned with olive oil and vinegar. Potatoes and rice are also extremely common in Portuguese cuisine. Soups made from a variety of vegetables, root vegetables, meats and beans are commonly available, one of the most popular being caldo verde, made from potato purée, thinly sliced kale, and slices of chouriço.

Before the arrival of potatoes from the New World, chestnuts (Castanea sativa) were widely used as seasonal staple ingredients. There is a revival of chestnut dishes, desserts and compotes in Portugal and production is relevant in inland areas of central and northern Portugal. [41] [42]

Other seasonal fruits, nuts and berries such as pears, [43] apples, [44] table grapes, plums, peaches, cherries, sour cherries, [45] melons, watermelons, citrus, figs, [46] pomegranates, apricots, walnuts, pine nuts, almonds, hazelnuts, strawberries, raspberries, blackberries, redcurrant and blueberries [47] [48] are part of the Portuguese diet. These are consumed naturally or used as desserts, marmalades, compotes, jellies and liqueurs. [49] [50]

There are a wide variety of Portuguese cheeses, made from cow's, goat's or sheep's milk. Usually these are very strongly flavoured and fragrant. Traditional Portuguese cuisine does not include cheese in its recipes, so it is usually eaten on its own before or after the main dishes. The Queijo da Serra da Estrela, which is very strong in flavour, can be eaten soft or more matured. Serra da Estrela is handmade from fresh sheep's milk and thistle-derived rennet. In the Azores islands, there is a type of cheese made from cow's milk with a spicy taste, the Queijo São Jorge. Other well known cheeses with protected designation of origin, such as Queijo de Azeitão, Queijo de Castelo Branco. Queijo mestiço de Tolosa [ pt] , is the only Portuguese cheese with protected geographical indication [51] and is made in the civil parish of Tolosa, part of the municipality of Nisa, which itself has another local variation within the Portalegre District, Queijo de Nisa.

Wines and beers Edit

Wine (red, white and "green") is the traditional Portuguese drink, the rosé variety being popular in non-Portuguese markets and not particularly common in Portugal itself. Vinho verde, termed "green" wine, is a specific kind of wine which can be red, white or rosé, and is only produced in the northwestern (Minho province) and does not refer to the colour of the drink, but to the fact that this wine needs to be drunk "young". A "green wine" should be consumed as a new wine while a "maduro" wine usually can be consumed after a period of ageing. Green wines are usually slightly sparkling.

Traditionally grown on the schist slopes of the River Douro and immediate tributaries, Port wine is a fortified wine of distinct flavour produced in Douro, which is normally served with desserts.

Alvarinho white wines from Minho are also highly sought after. [52]

Vinho da Madeira, is a regional wine produced in Madeira, similar to sherry. From the distillation of grape wastes from wine production, this is then turned into a variety of brandies (called aguardente, literally "burning water"), which are very strong-tasting. Typical liqueurs, such as Licor Beirão dan Ginjinha, are very popular alcoholic beverages in Portugal. In the south, particularly the Algarve, a distilled spirit called medronho, which is made from the fruit of the strawberry tree.

Beer was already consumed in Pre-Roman times, namely by the Lusitanians who drank beer much more than wine. The Latinised word ‘cerveja’ (from cerevisia < cervesia) derives from an older Celtic term used in Gaul. [53] [54] During the Reconquista, many knights from Northern Europe preferred beer to the local wine. [55] The ‘Biergarten’ culture, called Cervejaria in Portugal, is widespread in all regions and several local brands are popular with locals and visitors alike. Lisbon has a Beer Museum focusing on Portuguese and Lusophone countries’ beer traditions. [56]

Portuguese sweets have had a large impact on the development of Western cuisines. Many words like marmalade, caramel, molasses and sugar have Portuguese origins.

The Portuguese sponge cake called pão de ló [pt] is believed to be based on the 17th century French recipe pain de lof, which in turn derived from Dutch "loef". [57] The French eventually called their cake Genoise.

Probably the most famous of the Portuguese patisseries are the pastéis de nata, originally known as Pastéis de Belém in the Lisbon district with the same name in the early nineteenth century. It is unclear when and where the recipe was first started. Monks of the military-religious Order of Christ lived in a church on the same location and provided assistance to seafarers in transit since the early fourteenth century, at least. [58]

The House of Aviz and the Jerónimos Monastery followed, the monastery lastly being occupied by the Hieronymite monks. Following the 1820 liberal revolution, events led to the closure of all monastic orders. The Pastéis de Belém were first commercialised just outside the Jerónimos monastery by people who had lost their jobs there. The original patisserie, adjacent to the monastery still operates today. [59] This pastry is now found worldwide, it is known in the UK by its original name or also as Portuguese custard tart. In 2011, the Portuguese public voted on a list of over 70 national dishes. Eventually naming the pastel de nata one of the seven wonders of Portuguese gastronomy. [60]

Many of the country's typical pastries were created in the Middle Ages monasteries by nuns and monks and sold as a means of supplementing their incomes. The names of these desserts are usually related to monastic life barriga de freira (nun's belly), papos d’anjo (angel's double chin), and toucinho do céu (bacon from heaven). For that reason, they are often referred to as doçaria conventual atau receitas monásticas (monastic recipes). [61] Their legacy dates back to the 15th century when sugar from overseas became easier to access by all classes. Nuns at the time, were often young nobles who inherited knowledge from their households and developed recipes. These recipes were passed and perfected from generation to generation, usually within the secrecy of convents. Many of today's Portuguese deserts originated in convents and monasteries. [62]

The Andalusian influence in Southern Portugal can be found in sweets that incorporate figs, almonds and honey, namely the Algarve marzipan colourful sweets. [63]

Most towns have a local specialty, usually egg or cream-based pastry. Some examples are leite-creme (a dessert consisting of an egg custard-base topped with a layer of hard caramel, a variant of creme brûlée) and pudim flã.

Other very popular pastries found in most cafés, bakeries and pastry shops across the country are the Bola de Berlim, Bolo de arroz, dan juga Tentúgal pastries. [64]

Doce de Chila/Gila (made from squash), wafer paper, and candied egg threads called fios de ovos or angel hair. [65]


Enjoy a clambake in Claremont — Tutti Mangia Italian Grill style

Eddie Inglese, owner of Tutti Mangia Italian Grill, is an old East Coaster — not old chronologically, but rather someone who venerates traditions, particularly when they involve food celebrations. He’s always on the lookout for staging events that bring back “physical” memories for people, the smells and tastes that are more deeply planted than intellectual memory and leap back into consciousness in Technicolor.

It’s been my experience that East Coast Italians love clambakes as much as Portuguese fishermen from Provincetown in Cape Cod. It’s a conduit back to kinder and gentler times when family was paramount.

So, what is a clambake? Well, clams do play a role, but it’s the East Coast cold water lobster that plays the central part. The meat is sweeter and whiter, there’s more of it, and you can burn at least 25 calories tearing out every last morsel of meat.

David Cohen gets ready to devour his lobster at Tutti Mangia Italian Grill in Claremont. (Photo by Cyndi Gurrola)

Manila clams in broth with pasta in a spicy Nduja sauce at Tutti Mangia Italian Grill (Photo by Cyndi Gurrola)

Budino, an Italian custard, is served for dessert. (Photo by Cyndi Gurrola)

On the beaches of Cape Cod, you would dig a 2-foot by 2-foot by 4-foot-deep hole. Fill the bottom with large heavy stones and build a rip-roaring fire with wood over the stones. After an hour or two, the stones reach a temperature of around 400 degrees Fahrenheit. Next, procure enough seaweed from your local fish monger to cover the stones completely. Toss a goodly number of 1- to 1.25-pound lobsters onto the seaweed with mussels, clams, potatoes, corn on the cob, sausage (Spanish chorizo is a good choice as is linguiça) and then cover these all with more seaweed. Soak a canvas tarp in seawater and cover the seaweed with the tarp and let it steam for a couple of hours. When the lobsters are bright red and all of the clams and mussels have opened, the feast is ready. Serve with copious amounts of drawn butter.

Of course, at a restaurant, this is not a feasible plan. So Eddie flies in 1.5-pound lobsters overnight from Maine the day before the event. They are shipped on ice along with lots of Manila clams.

The first course consists of either a peach and proscuitto salad with speck (a smoky cured meat from Alto Adige) drizzled with a fig balsamic dressing, or (my preference) a bowl of steamed Manila clams with heirloom cherry tomatoes, homemade pasta and a unique citrus sauce made with nduja sauce. Nduja is a spicy salami paste from Calabria.

The main course includes red potatoes, corn on the cob, green beans and a Grand Marnier infused drawn butter along with one of three lobster selections: 1) a 1.5-pound split and grilled Maine lobster where all of the work is already done for you, 2) a petite filet mignon and half a grilled Maine lobster, 3) for the purists out there, a 1.5-pound steamed Maine lobster brought to the table with a nutcracker, seafood fork or pick and enough drawn butter to dip all of the lobster meat into.

In reality, though cracking a lobster looks like a daunting process, the experience is more rewarding as you uncover pieces of meat from areas you wouldn’t expect. First, twist off the two large claws and proceed to cracking them and teasing out the meat with the small fork. Dunk the meat in the drawn butter before devouring. Pull off the tail by grasping the body and twisting off the tail for the mother lode of meat. Break the flipper off the back of the tail and insert the seafood fork or the back of a knife from the small side while pulling the tail meat out from the opposite side. You’ll be rewarded by obtaining a 3- to 4-ounce piece of meat to savor.

At this point, most people give up, but the body has some secrets to reveal as well. Pull the interior containing the small legs apart from the main shell away from the back. You may find tomalley, or liver, in the body cavity. It has a green appearance. Some people find it a delicacy, but it certainly won’t remind you of foie gras. In female lobsters, you may find roe or eggs which are black and turn red after cooking. These are most certainly worth eating. Avoid the black stuff, if present, as it would suggest that the eggs were incompletely cooked.

From the remaining body, pull off the small legs and suck out the succulent meat. Ignore the gills (feathery, gray white brushlike pieces), Take the body and holding it with both hands, crack it lengthwise to reveal pockets of supremely tender side meat, which could amount to half to three-fourths of an ounce. Tease it out with the seafood fork.

You have now learned how to devour an entire lobster just like a real New Englander!

Should you develop a real craving for the crustacean after reading this piece, with a three-day notice, Eddie can order lobster from the East Coast which you can then sample at Tutti Mangia in all its glory.

Try the Dutton Ranch chardonnay or a French chablis to accompany your seafood. The sweet spot for flavor and tenderness is the l.25-pound lobster. Check with the restaurant for market prices.

Enjoy a tradition that began with Native Americans in New England back in the 17th and 18th centuries.

I’d be remiss if I didn’t mention another special event coming up in August at Tutti Mangia: Pinot, Pig & Pizza. It’s a celebration of all things pinot (noir, blanc and gris) along with an array of pork appetizers and summery pizzas. The event is Sunday, Aug. 25, from noon to 3 p.m.

Participants will be able to order their favorite pinot by the bottle or a case with more than 30 wines from which to choose. Cost is $50/person and advance tickets may be purchased online or at the restaurant.

The event sells out every year, so reserve your spot as soon as possible.


Mad for Morels

A sure sign that spring has arrived is the appearance of fresh morels. They grow wild in many parts of the U.S., so maybe you’re one of the fortunates who have them in your backyard or for whom they pop up on a country walk. You simply have to google “morel foraging” to see how passionate people are about them in nearly every state of the Union.

In France, people forage as well, but I just pick up an ounce or two in one of the outdoor markets where they’re available in April and May. They’re not exactly inexpensive, yet so delicious they’re worth a once or twice a year splurge. We like them any which way – sauteed with asparagus is a local favorite – but the consummate French dish is Poulet de Bresse au Vin Jaune et Morilles. This is a popular classic from the Jura region of eastern France made with a Bresse chicken (regarded as the best there is), a white (yellow) wine that can last for at least fifty years (priced accordingly), and morels and cream. Somehow chicken with morels and yellow wine doesn’t sound quite as exciting, but why not offer a recipe for it anyway, I naively thought.

Well, Bresse chickens are not easy to come by even in France, nor is the sole imitation in America called a Blue Footed Something-or Other Vin Jaune at $40-$50 a bottle is not something that you would want to toss nonchalantly into the casserole and if fresh morels don’t grow underfoot, we’re talking big bucks IF you can find them. Not to be easily discouraged, I decided it was still a recipe worth passing on, especially as I’d already acquired my morels and chicken. So here is the poor man’s version of this revered dish: chicken breasts with a full-bodied white wine, cream and fresh morels if they miraculously become available to you. If not, dried are a more than acceptable substitute.

2-4 oz. fresh morels or 1 oz. dried

4 plump chicken breasts, skin and tendons removed

Flour for dredging, salt and pepper

1 tablespoon shallots, finely chopped

3/4 cup full-bodied white wine

3 tablespoons crème fraîche or whipping cream

– If using dried morels, soak them in hot water to cover for 30 minutes, then drain well. You can then use the liquid instead of chicken stock if you like, but make sure you leave any grit behind. If using fresh morels, cut them in half lengthwise if large and check for any foreign bodies.

– Cut each chicken breast lengthwise into thirds. Sprinkle with salt and pepper, and dredge in flour, shaking off the excess. Heat 2/3 of the butter and all of the oil in a large skillet and, over fairly high heat, brown the chicken 3 minutes on each side. Keluarkan ke pinggan.

– Add the rest of the butter to the pan and, over low heat, cook the shallots (2-3 minutes)

– Add the morels and continue to cook for another 2-3 minutes, stirring constantly.

– Turn up the heat, add the wine and let it reduce by about half before adding the stock (or morel soaking liquid).

– Cook for another few minutes before adding the cream. Let it reduce and thicken.

– Turn down the heat, put the chicken back into the skillet and simmer for a further 2-3 minutes until the chicken is heated and cooked through. Check for seasoning.

Serve with rice, egg noodles, mashed potatoes or crusty bread to mop up the rich, heavenly sauce.


Counter Intelligence: Jonathan Gold | L.A. restaurant review: Littlefork takes a big-eats turn north

Across the street from the Hollywood post office, a few short blocks from the 1930s complex that calls itself Crossroads of the World, Littlefork is an improbably rustic roadhouse in the middle of old Hollywood — a spare tavern, a slash of neon scrawl and a slender apron of parking lot you could imagine filling up with Packards instead of Lexus hybrids.

Littlefork is the new restaurant from Jason Travi, whose Mediterranean-style cooking you may have tried at the late Fraîche in Culver City, and from David Reiss, a Westside bar owner whose portfolio includes A-frame, Sunny Spot, the Alibi Room and the Brig. Dino Balocchi, who used to tend bar at Chicago’s well-regarded Longman & Eagle, concocts bitters-intensive variations on sours, daisies and Manhattans here — it’s one of the better cocktail bars in this part of Hollywood at the moment. You can get cult Quebec beer le Fin du Monde on tap. There are dead animals on the walls.

Jonathan Gold bird quiz

In most respects, Littlefork is a typical Reiss restaurant, which is to say a really good drinking place with high-concept eats — in this case, 1950s New England seafood joint crossed with grungy Montreal bistro, a boozy small-plates restaurant with Travi in the Roy Choi role and almost inexpensive unless you let the cocktails and the crunchy oyster sliders add up. You would be surprised how quickly you can inhale a plate of chilled oysters, nostalgia-flavored fish sticks or even a half dozen clams casino, whose blanket of crisp, bacony bread crumbs in no way slows you down. You will not be surprised to see a lobster roll here, but Travi’s is a good one — coarsely chopped, slicked with mayonnaise and stuffed into a toasted dinner roll.

There are mussels steamed in the New Bedford style with chickpeas and Portuguese linguiça sausage bowls of clam chowder with bacon and the inevitable kale salad, here enlivened with blood orange and shreds of red onion. (“If I see another kale salad, I’ll cry,” said New York chef Amanda Cohen to the Village Voice this week.)

But while Travi may come from New England, you get the sense that he is more invested in the glamour of Quebec, the smoky, heavy sweetness of Montreal. If you look at fine dining from the whole-hog perspective rather than through the pince-nez of modernist gastronomy, Montreal may have been the most influential food city in the world in the last couple of years, home to a brand of big-eats French cooking that has more or less disappeared from 21st century Paris: a paradise of off-cuts and pork fat winy excess, random accents of maple syrup and breathtaking doses of cholesterol. The most famous Montreal dishes include the weighty pork pies called tourtières poutine and a kind of smoked, cured brisket whose admirers disparage U.S. deli pastrami for being overly lean and bland.

Travi’s poutine, while perhaps not up to the gooey magnificence of Montreal’s best, is still a nice thing to power through on a chilly winter night, a concoction of French fries, cheese curds and 40-weight gravy dense enough to stop rifle bullets, enhanced with cubes of that smoked meat. His kettle corn is seasoned with Montreal steak spice, which is that vaguely pickle-scented blend you may have picked up at Penzey’s once and never figured out what do to with. (If you follow Travi’s lead, the spice blend may be the Quebecois answer to the Japanese seaweed spice furikake — an all-purpose shake.)

The onion rings have a little maple in the batter. Travi passes half his larder through the applewood smoker, including duck breast, cured pork belly and trout. There is something called a maple egg, which is a lowbrow version of the maple-scented eggs that were a specialty of Alain Passard at the Paris restaurant Arpege a decade ago, except that where Passard cooked his eggs very slowly with cream, Travi scrambles them and plops them back into the shell with a little piece of crisp bacon.

There’s nothing wrong with this approach, of course. The collision of maple syrup, eggs and bacon is for many people the best thing about being alive on a Sunday morning. And where Passard was making an artistic statement as part of a $200 tasting menu, Travi’s eggs are three for five bucks, basically at the point where they compete with a bowl of bar peanuts, which at Littlefork are lightly smoked and not so bad.

And by the time you get around to the point where you think you should be eating the grown-up plates of duck confit or soft monkfish tail with mashed potatoes, you may be too sated to bother. Because there are freshly fried apple-cider doughnuts for dessert.


Tonton videonya: 10 CRISPY BABY POTATO. RESEP KENTANG KRISPI MENU BUKA PUASA HARI INI (Januari 2022).