Seriously ... I need help. I can cook anything, providing it's not Portuguese. And I'm about sick of trying to deliver food that is either palatable or doesn't give me cause to up my blood-pressure reading during the cooking process
Is anyone on here a good Portuguese cook that's got some handy recipes up their sleeves? And that doesn't include fish, seafood or similar
So far I've mastered the art of chicken curry, spagbol, steaks, a kind of fiery pork and rice dish and ... and ... well, only one of them is slightly Portuguese anyway
I've scoured HP for recipes - anyone?
sorry darhlin im a southrn cook but im going to spain and portugal this spring and if you still need help...I plan on getting some recipes of the foods i like most and I DONT MIND SHARING THEM
Portuguese food is awesome. I am surrounded by some of the best Portuguese cuisine in the country I cannot really help with recipes but I can tell you that the food is incredible and I would suggest some of Emeril's recipes as he is from my home town Fall River Ma with a huge Portuguese community.
I've cooked and eaten a WHOLE lot of food, but I haven't a clue what "spagbol" is...Will you enlighten me?
I don't know about Portugese but on my birthday my wife makes me Spanish Paella and she follows it up with Boston Creme pie! I will sit outside any changing room for that woman!
What type of dishes would you like to learn?For beginners I suggest you start off with soups ,and frying meat and fish then you can play around and mix vegetables of your choice and seasonings:) That simple use your imagination and your creativity .
i find a lot of good easy recipes on food network's website.
Google is your friend ---> http://www.portuguese-recipes.com/
The experience I have with Portuguese food includes , pork in white wine and garlic marinate over night and cooked in the juices the next day . Large chunks of beef ( like sirloin ) mixed with sea salt , bay leaf and crushed garlic skewered and cooked over a BBQ . Goat stew , baked baby goat chicken soup ( canja ) and picada ( chunks of beef cooked in a dark gravy type sauce served with chips on top sliced tomatoes and olives are traditional too . Fried maize ( corn flour ) with chopped cabbage mixed in and cut into squares deep fried . Salad is popular using olive oil and white wine vinegar as a dressing . Green beans , sweet potatoes and squash are nearly always on the table . Bolo de caco , a Portuguese flat bread with garlic butter goes down pretty good .
Hope you can get something from that .
I use this website, and this link is specifically for Portugeuse recipes:
http://allrecipes.com/Recipes/World-Cui … /Main.aspx
All the dishes I have tried on this site always turn out excellent and tasty.
This is another site, but I haven't used the recipes that often. The ones that I have tried were okay.
http://recipes.epicurean.com/asc_result … Portuguese
Hope this helps Froggy!
You know I like watching YouTube videos to get ideas on how to make new and simple dishes. Recipes.com is also a great source for simple recipes, and that is how I finally figured how to make baba ganoush. I love the stuff and no longer felt like paying ten dollars to sample it when I ate out. It is much more economical to make at home.
Wow guys ... I'm grateful for the help and pointers
The horrible fact is I'm a good cook. With the exception of Portuguese cuisine.
I also dislike cooking and see it as a necessary evil!
But I'm sick of cooking dreadful meals. My partner and I have christened my attempts as 'nasty dinners'
I just can't quite get a grip on the different flavors and liberal use of garlic and olive oil. And 'one pot' cooking totally escapes me.
Being a Brit, I like to use seperate pans and seem to hang on to my old cooking habits as though the Grim Reaper is trying to part me from my breath
I will continue to smooch around the sites offered here and remain hopeful that I can master the art of halfway decent Portugues grub. Which I rather like. When someone else cooks it ...
And lololol@ lyric!
I cook therefore I am....think of something you want to eat and how to cook it - then research - or contact me and I can probably help you find about 10 ways to cook it. I am slightly anal about recipe collecting and testing.
spagbolog from where? well, I have a lot of recipes, close enough some of them to Portugal
Arroz de tomate
simple, cheap, easy and delicious.
You need :
1 can of peeled tomato (you can use fresh ones, of course in summer)
1 cup of rice per person (round rice, not Uncle Ben's kind)
1 string of olive oil
1 clove of garlic, one bay leaf, some thyme (you can skip these, but I always include them)
Let the string of olive oil cover the bottom of a casserole.
Put it on a soft fire.
Chop your onion thin.
Crush your garlic clove with the flat of a kitchen knife's blade, keeping a very serious face.
Put these latter on the warm oil (not the knife). Add a small amount of thyme.
Let the onion become translucid.
add the peeled tomato and the bay leaf .
Let the whole thing boil for 5 minutes. Let the flavour invade your whole appartment (otherwise it won't be a portuguese dish...)
Now, pour the rice, mix and watch as the liquid is absorbed.
Well before it absorbs completely, add water (3 times the volume of the rice)
cover the casserole but not completely.
leave it cooking at a minimum fire level for about 18 to 20 minutes depending on how you prefer its consistency.
You should end up with a thin layer of tomato red liquid above the surface of the cooked rice.
Take the bay leaf and the garlic off (if you can find them...)
This is a perfect match for almost all fried fish.
But you can just add a can of tuna fish on top after you turn the fire off. Wait 1 minute, stir and serve.
It's a complete meal you can have with a simple salad.
Anyway, you must serve shortly after the end of the cooking process.
I hope the weather is good in Lisbon. I heard (and saw) about the disappearing of Fuzeta Island wich was very sad.
But the spring is almost there.
Have a nice time.
I would suggest you get The Joy of Cooking book and just start reading = that cookbook has the best instructions for basic cooking and info about measuring, how to do the basic sauces, fry, broil, roast, etc. You can't lose if you just follow their advice. Good easy to follow recipes - I started with that book and now can cook and bake just about anything from french to chinese to thai food! It's the best. Then, later, if you get interested get some of MFK Fisher's books about travelling and cooking to further inspire you! and let us know how you're doing!
If you want to learn how to cook authentic cuisine I think it's usually best to learn from someone experienced in that type of cooking. I would suggest a small local Portuguese restaurant, if you get to know the owners and let them know of your desire to learn Portuguese cooking, they may be willing to take you in for a couple of hours. On the job training! I've done this before and it's definitely a good way to learn. Good luck!
4 cups water
1 (16 ounce) package Portuguese chourico sausage, diced
2 potatoes, diced
1/2 head cabbage, coarsely chopped
3 carrots, diced
1 small onion, chopped
1 stalk celery, diced
1 (15 ounce) can mixed vegetables, drained
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon ground red pepper
2 tablespoons cornstarch (optional)
2 tablespoons water (optional)
1.Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.
I am afraid that it has been years since I have been able to stock my kitchen with herbs and spices, fresh fruit and vegetables. I AM on my way back. My mom was the traditional cook, my father, the bread-maker, pastry chef, and Italian sausage intestine-stuffer. Between the two, there was nothing with which they failed to dress a table.
The subtleties of flavor, the blends that gave my father's meatball their seductive allure have long been absent from my cuisine. My son, Alex never called my meals "feasts" as he did the meals at grandma's and grandpa's house.
So appetizing was the culinary savor,the zest,that we begged to sample grandpa's meatballs-inimitable,even before they hit the six-hour simmering sauce.His pastries were to live for!
When my husband, children and I moved from Oak Ridge to North Carolina, my parents, missing our Sunday dinners together so intensely, showed up on our doorstep one day. Both of my parents were monarchs in their shared kitchen. They rarely taught or asked for help in the preparation of meals, hence had never imagined that I could cook at all.
I felt vindicated the time of that unexpected visit when my father's critical palette allowed him to say, in surprise, "Lynn! I never knew you could cook!?!" I courtseyed and kissed his extended signet ring...lol... Yours,Alessandrazamber http://twitter.com/lynnz_beezkneez
sure do i have list of best recipes from piranha to banana soups... check it out my list...
http://hubpages.com/hub/The-Best-Banana … earty-Soup
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