Alcatara I (Terceira Isl.)
(Alacatara I - Ilha Terceira)
Shoping list:
- 2,5 Kg. of sirloin, portehouse or rump steak
- 1 garlic head
- 3 onions
- 2 bay leaves
- 8 pepper corns
- 1 clove
- 150 grs. of uncured bacon
- 125 grs. butter
- 150 grs. dewlap or fat meat
- 1 tbsp salt
- white and red wine
Cover the bottom of pan, traditionally has to be an earthenware pot, with half of the bacon, onion, garlic, peppers cut into small pieces, on top place the meat and the other ingredients. Cover with 2 glasses of wine and take into the oven, when the meat starts to be toasted cover with cabbage leaves.Serve with boiled potatoes and home made bread.
If you are using the earthenware for the first time boil for half hour filled with red and white wine, with uncured bacon, onion. After let it cool and only after through out the mixture without washing the pan, just drying it.
Alcatra II (Terceira Isl.)
(Alcatara II -Ilha Terceira)
Shoping list:
- 1 Kg. sirloin, potterhouse, rump steak
- 2 onions
- Bouquet garni
- 1 tbsp lard
- 1 tsp butter
- white wine
- 1 head garlic
- salt and pepper
Place half of the spices cut in small pieces inside an ovenproof pan with the meat on top and the remaining ingridients covering with wine with half cup of water. It takes over 2 hours.
Serve with vegetables, boiled potato
Torresmos
(Torresmos)
Shoping list:
- 1,5 Kg. of several pork meats: chops, spare ribs, fat bacon, butter
- 1,5 dl. of red wine
- 1 soup spoon of red pepper
- 4 garlic cloves
- juice of two oranges
- salt
- lard butter
Cut the meats into pieces, put all the other ingredients and mix well.
Leave for the next day with all the seasonings. Put the lard butter in a
pan until melted and hot and fry all the pieces in low heat.
Very good with cooked "inhames" or sweet potato and corn bread.
Barbecued spare ribs
(Costeletas grelhadas)
Shoping list:
- 5 pounds of spare ribs
- 1/2 cup triplesec
- 1/2 cup meat broth or soy sauce
- 1/2 cup honey
- 1 cup orange juice
- 3 spoons of wine vinegar
- 1 lemon sliced
- 1 orange sliced
- grounded ginger
- garlic
- black pepper
Grill 20 minutes on each side basting with the marinade frequently.
Regional Liver
(Fígado à regional)
Shoping list:
- 500 grs. of liver
- garlic
- red pepper
- 1 cup white wine
- teaspoon of corn starch
Let the liver freeze a little so that you may cut thin slices. Put the
wine, salt, garlic and pepper. Put some oil in a frying pan and when hot
fry the liver. Take some of the wine broth and mix with the starch.
When it's fried place all the broth in the frying pan and let it cook for a few
minutes.
Ball with meats
(Almondegas)
Shoping list:
- 1 cup of oil
- 3 cups of flour
- 1 cup of milk
- 3 to 4 eggs
- 2 soup spoons of baking powder
- Meats
Mix everything until is smooth. Stretch and fill with meats: chouriço, ham,
bacon or any other meat. Roll and place in a greased pan. Take to the oven
until it is cooked.
Caçoila (Pico Isl.)
(Caçoila - Ilha do Pico)
Shoping list:
- a good chunk of cow meat
- 1 onion
- 1 parsley sprig
- 3 garlic cloves
- Butter, lard, salt, wine (Vinho de Cheiro), pepper
- 2 tbsp tomato paste
The day before put the meat with the spices. In a pan place the onion in
pieces, parsley, garlic, laurel. Place the meat on top with the butters,
red pepper, tomato and the wine. Cover the pan and let it cook slowly. It's
good with boiled potatoes and red pepper.
You may also make with pork meat and chouriço.
Chicken "ao vinho" (wine)
(Galinha ao vinho)
Shoping list:
- 21/2 to 3 pound chicken
- 1/4 pound sliced mushrooms
- shallots
- 2 peeled, diced tomatoes
- 1/2 pint dry white wine
- 1/4 pound butter
- garlic
- 3 sprigs chopped parsley
Cut up the chicken and season with salt and pepper. Sauté in butter for
about ten minutes. Add mushrooms, shallots. Cover and cook until mushrooms
are golden. Add the tomatoes and garlic cover until done.
Take the chichen from the pan, add the wine to sauce and let it simmer.
Season to taste and pour over the chicken. Sprinkle with the fresh parsley.
Special stuffing chicken
(Galinha guizada)
Shoping list:
- garlic and salt
- white wine or lemon juice
- red and black pepper
- chicken
Make a paste with garlic, salt, white wine or lemon juice, red and black
pepper. Cover the chicken and leave it for two hours. On the side soak some
bread with milk, add chouriço, bacon, parsley, onion, almonds. Put this
mixture inside the chicken.
Take it into the oven, let it roast in one side and turn it until it is
roasted on the other side. 1 hour
Rose's Farm chicken
(Galinha da Quinta das Rosa)
Shoping list:
- 4 to 5 pound stewing chicken cooking white wine
- 2 onions
- 1 sprig parsley
- butter
- spices
Prepare 1 or 2 packages of o whole chicken or already with you preferred
pieces and place them In a pan adding 2 glasses of white
wine, 1 glass of water, 1 soup spoon of butter, 1 onion in pieces, salt, black pepper,
red pepper, and paprika (these spices must be used to your taste).
Beat slightly 2 egg yolks with a spoonful of water a juice of one lemon.
Add to this 1 glass of the broth of the cooked chicken. Add this to the pan
with the chicken and bring to boil.
On the serving plate you place 1 cup of minced (1 sprig) parsley and minced
onion. Set the pieces of the chicken on top and the
broth which you may pass through a strain.
As a side dish you may use mash potato and spinach.
Chicken Mayonaise
(Galinha de Mayonaise
)
Shoping list:
- 5 chicken breasts
- 1/2 cup of white wine (optional)
- 1/2 cup of water
- 1 garlic clove
- salt to taste
- 2 packages of frozen or canned macedonia salad or if you prefer 4 cups of
cooked vegetables: potato, carrots, peas, etc.
Cook the chicken with the above ingredients. When it is warm enough take
the bones out and cut into regualr pieces. Mix with the cooked vegetables
and top it with the Mayonaise:
1 egg, some salt, a drop of vinegar, a clove of garlic.
Place in the electric mixing cup and slowly add olive oil beating constanly
until becomes a thick cream.
If by chance you over beat the mixture will become liquid. Pour it into a
bowl, place another egg into the electric beating cup and pour the previous
mixture again, as done with the olive oil, and it will become thick again.
Chicken Pie
(Torta de galinha)
Shoping list:
- 2 boxes of "puff paste"
- pieces of left over chicken
- pineapple
- poirreau or French garlic
- mushrooms
- 2 dl of whipping cream
- 1 soup spoon of butter
- 1 soup spoon of corn starch
- milk or water
Prepare the dough as it say on the box and split leaving 1/3 of the dough.
Covering an oven plate. After cooking all ingredients place over the dough
and cut the rest into strips and top the pie. Leave in low heat in the oven
until the dough is golden brown and cooked.
Chicken breasts
(Peito de frango)
Shoping list:
- 4 chicken breasts
- a whole head of garlic
- 2 soup spoons of oil
- 2 or three sweet peppers of any color
- more or less 3 dl of whipping cream
In a pan fry the garlic in the oil, add the chicken frying slightly on all
sides, leave until it is cooked, adding a little water or cooking white
wine. Better in a pressure cooker.
In another pan put all the other ingredients stirring until the "pimentos" are cooked. Place the chicken in the table dish and pour this gravy over it.
Ham pudding
(Pudim de fiambre)
Shoping list:
- 60 grs margerine or butter
- 400 grs. thin sliced ham
- 2,5 dl milk
- 3 eggs
- 9 slices of bread
- spices to taste
Grease with butter a rectangular shaped pan, cover with greased paper. Beat
the eggs, milk and the spices. Soak the bread into this mixture. Cover the
pan with slices of ham. On the bottom of the pan place slices of bread
alternating with the ham until it is finished, the last must be bread
pouring the leftover of the egg mixture. Cook in the oven for about 40
minutes. Unmold and decorate with lettuce, olives, hard boiled eggs, tomato
etc.
Pork meat portuguese style
(Carne de porco à portuguesa)
Shoping list:
- 750 grs. lean pork meat
- 2 dl white wine
- 1 tsp. paprika
- garlic
- bay leaf
- 60 grs lard
- 1,5 meat broth
- 1,2 kg potatoes (or pre-fried frozen potatoes)
- black olives
Cut the meat into small squares as for strogonoff, spice to taste. Add the
wine and crushed garlic. Let it rest for a while. Peal the potatoes and cut
into smal cubes and fry. Place the lard into a frying pan and the meat
withou the juice. Fry it well stirring occasionaly, Add the juice and let
it cook. Add the fried potatos and mix well, let boil a little. Place in a
table dish and decorate with olives.
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