Here we go again with a pasta dish or can we call it a salad dish. Whatever you want to call it, you know it will be an excellent recipe.
Here, I did not slice the sausage, for instead, I break it down into pieces so it can blend better into the sauce and the pasta.
Ingredients
1 1/2 lbs - Italian sausage, skin removed
2 tbsp. - Olive oil
1 tbsp. - Oregano dried
1 tbsp. - Garlic, mashed
1/2 cup - White wine
1/2 cup - Red onion, finely chopped
1 cup - Green peas
1 cup - Cherry tomatoes
1 1/2 cup - Mushrooms, sliced
3/4 cup - Heavy cream
1/2 cup - Parmesan cheese, gratedMilk as needed
Salt and pepper as neededFor more information, please see the video below;
When it comes to Portuguese cuisine, this one is one of my favorites. It starts with juicy sausage, chorizo that has all the full flavor that just comes out in this dish. The pork, paprika, garlic, and fully smoked sausage create a perfect fit for any combination.
Portuguese-Style Chorizo And Chicken Pasta
Ok, here it is, if I had to have only one dish to live on, this would be it. It is a complete meal and it just goes perfectly together with all the ingredients.
With the cream and mozzarella, it blends in so perfectly with the chicken and the chorizo. we can say that it is a match made in heaven. The sausage just releases its flavor all around, making this did an outstanding party favorite.
Try it and let me know how yours turned out.
Ingredients
2 each - Chicken breasts, chopped
1 each - Chorizo sausage, sweet or hot
1 lb. - Macaroni pasta, or other
1 1/2 cups - Bell mushrooms or other
1 med. - Red pepper
2 - 3 cloves - Garlic, minced
1 cup - Light or heavy cream
1 1/2 cups - Mozzarella cheese, chopped
1/3 cup - Mozzarella for topping
1 tsp. - Basil, dried
Salt and pepper to taste
Toppings
Parsley, fresh basil, Parmesan cheese, sliced olives
Options
Add 1/2 cup white wine
Ok, ok I hear you this time, you want to enjoy a nice BBQ with some sort of spareribs. I know that this is one of American's favorite outdoor foods. The problem is that not everyone has an outdoor grill or they just live in an apartment with no BBQ facilities.
Never fret, for here it is and I can boldly say that it is just as good with all the bells and whistles.
The secret is by using a slow cooker to bring the ribs to the state of "bone falling off the meat". With this method, the ribs come out exactly as if you went to specialty BBQ house and it is all done indoors.
The ribs will be tender soft, falling right off the bone with a BBQ sauce that is out of this world.
Use spare ribs or baby back ribs, either one will turn out awesome.
Here I am using about 4 lbs of spareribs but these measurements will allow you to go up to 6 lbs.
One of the best was to get your ribs coming out as "bone falling off the meat" is to use a slow-cooker.
Now, you can use the oven but if you do not do it exactly right then it will turn out too dry. I always keep the slow-cooker at the lowest setting and let it go for about 8 to 10 hrs.
Pour about half of your sauce over the oiled ribs, make sure to move the ribs around to get an even coat of sauce everywhere.
Now just set the temperature to low and forget it until it is done.
When the ribs come out of the slow-cooker, then transfer them to an open rack, place them about 10 inches below your oven grill. Set the temperature to about 200 degrees for about 15 to 20 mins.
Remove the ribs and give them another good basting with the sauce. Repeat this once again but this time return it back to the oven grill for about 8 to 10 mins.
Well, here it is. Perfect soft, moist with a bone falling off the meat, with a nice thick sauce.
Never tell your guest how you made this indoors for they will never believe you.
Now, what could get better than this recipe. So simple and just an awesome meal in one pot. The slow cooker just makes this pork as tender as tender can be. The meat will turn out soft and smooth along with its sauce that has penetrated into the pork. Making this an outstanding dish.
With the slow cooker, there is really no way to mess up this recipe, it is fool-proof. Just add your meat, set it and forget it. It's that simple.
Please let me know how yours turned out and did you do anything different to it.
No other recipe using a Slow Cooker can make this pork this tender and moist. It is always a win-win with everyone.
In the few hours it takes to cook, the pork is marinating in the sauce and always delivers the full flavor we are looking for.
At this point, go ahead and really add whatever you would like to the dish. Add more spice or herbs and/or BBQ sauce.
Add your Grandmother recipe for pork and see how good it will turn out.
Yes, that's really "all there is", just add the mixture and "set it and forget it".
The meat turns out soft and moist every time. As you move it from the cooker then you will see how it just falls apart.
By returning the pork back into the sauce after it has been pulled apart, gives the meat a more full rich taste.
Give it about a 1/2 hour more on high for the temperature to come up and bond everything together.
Now, go ahead and add anything you like, the sky is the limit. Make it your way. ***************************************************************************************************************
Slow Cooker Texas Pulled Pork Recipe
Video
If You Liked This Video Then You Will Love These. By: Cookingaround Góral Indoor Pork Ribs Recipe Video
I remember back in Toronto Canada where I was growing up, there was a little Italian Deli store where they were making this sandwich. One of my favorites was the Italian sausage sandwich and there were others also. The Veal, steak and chicken sandwich, but by far this is the one that I ate the most of.
Now here it is, the same delicious sandwich that I got from that out of the way deli. The Italian bun with the tomato sauce covered in parmesan cheese just goes awesome with the pan fried peppers.
Let me know how yours turned out and did you add anything different to it.
Here, I like to slice the sausages in halves lengthwise because I find that the sauce penetrates it better and it becomes more juicy and tender. It also helps it from rolling off the bun, especially when you are eating it.
Now, if you want you can keep the sausage whole in the bun.
I added some garlic powered, for sometimes I like to make my life a bit easier, but whole garlic works just as good.
When the tomatoes have been broken down and are soft, then just mash it all down with a potato masher. I like doing it this way because it makes the sauce a little thicker, that sticks better to the bun and sausage.
Now go ahead and make it your way, how about adding some red hot banana peppers?
Well as hard as this recipe is to pronounce it is an awesome dish. I know that it takes a little more time to make it, but it is well worth it.
I just love pasta and with some type of meat with a nice tomato sauce, it just goes great together, always works out well. Try this with your Family or at your next Party and see if I am not correct. The only problem I can see with is dish is trying to keep up as it disappears, always make more so you won't run out.
Let me know how yours turned out.
*************************************************************************************************************** Recipe; 1/2 Pkg. - Lumaconi pasta
Meatballs
1 lbs. - Meat and pork ground
1 - Med. - Onion chopped
1/3 Cup - Breadcrumbs
2 to 3 Tbsp. - Parmesan cheese
2 Cloves - Garlic minced
1/4 Cup - Parsley
1 - Egg
1/4 Cup - Cooking oil
For more information, please see video below. ***************************************************************************************************************
Just look at all the good things I have laid out for this recipe. With the meat mixed in with the tomato sauce and topped off with the cheese. It is out of this world with taste.
Don't forget to squeeze and roll the meat in order for it to hold together without it falling apart as it fries.
Make sure it is golden brown all around, be careful not to overcook them so they will not be hard and chewy.
We saute the meatballs with the sauce for it to soak into the meat and make them awesome. Give it some time to allow it to marinate all the flavors together.
Go ahead now and blend it all together, please do not stir it at this point for you could break up the meatballs.
I have to say that this is one of my favorite Portuguese recipes, not only because of the awesome taste but the simplicity of making this dish. Being brought up with Portuguese Parents, I got the privilege of enjoying this sausage chorizo many times and it was prepared in many ways. The chorizo stands always from the rest of other sausages because of its deep savory rich taste that blends into any meal.
Go ahead and try it and see for yourself, how good it will turn out, and how fast it was prepared, all in one pot. Try it at your next party and see if it does not just disappear and they will be begging for more. Let me know how yours turned out and if you added anything different to it.
Try to use the best quality chorizo that you can get. Look for a Portuguese or Spanish area, for sure there, I know you will find them. The best ones are the ones that are not to dry out, but still soft, but still firm to the touch. Also, do check out all the other varieties, for your other dishes.
As for me, there really is nothing better than having red peppers and mushrooms together with the sausage. For the flavors just come together and make this dish perfect. Go ahead and add more veggies if you like, after all "it's your dish".
How hot do you want it, that depends on you. If you choose the spicy or hot sausage, then reduce the hot red pepper or add none. When I use the pepper for this dish I like to add the seeds to give off a hotter experience. Always taste the chorizo beforehand, so there will be no surprises to its spiciness.
There you go, all in one pot. I like to bring the pan to the table with some nice crispy buns and just let everyone dig in and enjoy the meal.
I remember when I was little, my father took me to a game or some street festival when I was in Portugal and of course, I was always hungry, for I knew what I wanted to eat. I always around looked for the Portuguese style bifanas stand. I could always find it, for I just had to follow the aroma of garlic, butter, and simmering pork. I just loved to gobble down one or two, Also, it was funny just watching my father eat and talk at the same time when it was about the game.
Making this dish really brings back so many memories of long ago, mind you, my Mother did make them for me and they were just as good as the Food Stands. This is not just a regular Pork sandwich, it is part of my life of good times and awesome memories with Family and Friends as I was growing up.
Now here it is for all to make and enjoy. Please let us know how did yours turn out, did you add anything to yours.
In keeping with tradition, I was using Pork Loin, but you can use Pork tenderloin if you want. Now the Portuguese sate this in pork fat and that gives it a full flavor to the meat, but you can use regular cooking oil if you want. If you can not find the pork fat in the market, then I would recommend you to first fry some bacon and use the oil.
Let the pork marinate go for at least one hour in your fridge, but overnight would be better. It is important to drain the liquid away from the pork in order for it to fry better. Also, do this about half an hour before you cook it because the meat will reach room temperature.
Here at this point, you can add extra wine or beer to the liquid of the marinade if you want it more on the liquid side and if you want a dipping sauce.
Now go ahead and add some other goodies to your sandwich. How about mushroom with onions, roasted peppers, cheese, or have it your way. As for me, I like it the traditional way, just pork, sauce, and bun.
When it comes to Portuguese cuisine, this one is one of my favorites. It starts with a juicy sausage, chorizo that has all the full flavour that just comes out in this dish. From the pork, paprika, garlic and fully smoked sausage creates a perfect fit to any combination.
I remember when my Mother made this and the aroma from the kitchen drove me crazy, so much, to the point that I would just grab some bread and when no one was looking, I just scooped it out on the bread and Iwas in heaven. Well, the pot here did not last long on the table, it was gone in a few minutes.
Please let us know how your dish turned out and did you add anything else to it.
Now you can really use any type of sausage, just make sure that it has some good deep flavour, so it can blend in with this dish. I have tried this also with bacon and it was also good, but I still prefer the chorizo.
Try to slice the sausage as thin as possible, for in this way it will release the juices making a great sauce.
Remember to not over fry it for we do not want it on the crisp side, but soft and moist.
Piri Piri is my favourite hot sauce, but you can use really any type that will make you happy. Go ahead and add as much as you want, make your day.
Use any type of veggies that you like, it is really up to you.
Cook the eggs until you get it to the hardness that you would like, that again depends on your taste. Me I like them on the soft side, but my Girlfriends likes them a bit more solid.
This pork cutlet is so easy to make and with the breaded crust, it is a must for you menu. Where can you find something this good that only takes about 20 minutes to make and is awesome. I find that this dish goes good with all kind of side's, especially potatoes and diced beets.
However you serve it, please make sure that you make some extra because your Family and Friends will ask for more, I know.
I was using pork loin, but if you prefer you can use pork tenderloin. I like to slice them about 1/2 inch thick and then pound them down to flatten them out. In this way, the pork becomes more tender but still is moist in the middle when you cook it.
Make sure to cover the pork loin slices in plastic foil so it will not make a mess when your are flattening them.
Use the smallest triangle edge of the mallet for we do not want the meat with large holes in it. I use an old cutting board for this because the hammering will indent your board.
Move everything you need close to you, so it will be easy to move things around, also it will make less of a mess.
Cook the cutlets on medium heat for about 3 to 4 minutes on each side. Please be careful not to overcook them because they will turn out hard and not moist.
Always use a plate with some paper kitchen towels to soak up the extra oil. After all, there is nothing worse than having you cutlets sitting in oil in the serving plate. This just makes them soggy and bad tasting.
