These crabs are cooked to perfection, then tossed in a flavorful garlic beer sauce. This recipe does take you a bit of work to break open the shell but it is going to be worth the effort.
Let me know how yours turned out.
Ingredients
2 med. or Lg. crabs. Fresh, frozen, or cooked.
2 tbsp. - Olive oil
1 med. - Onion, finely chopped
3 - 5 cloves - Garlic minced
1-2 tbsp. - Hot sauce
2 each - Bay leaves
2-4 each - Lemon wedges or slices
1/2 cup - Beer, plus a bit more
Salt and pepper to taste
Garnish - Parsley chopped
Options - Add 1 -2 tbsp. butter, add 1 tbsp hot pepper flakes, white wine.
Notes:
- Do not overcook the crab.
- Use crab or lobster cracker to brack open the shells.
- Do not use your teeth to crack open the shell, this could cause chipping.
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.
Well, here is one of my favorites meals, sauteed shrimp. I like serving this to my family and friends and watch their faces glow as they dash to the serving table.
Is shrimp good for you, can you lose weight?
Shrimp is low in calories, carbs, and fat, but high in protein and essential micronutrients. It is also quite beneficial for your health and may promote better heart health.
Ingredients
2 lbs. - Shrimp, with or without a head,
deveined or not.
4 to 6 cloves - Crushed garlic
1 sm. - Onion, finely chopped
1/4 cup - White wine or beer
1 tbsp. - Hot pepper, sliced
1 Tbsp. - Tomato paste
1 tsp. - Piri Piri hot sauce
1 tsp. - Paprika, sweet
2 tbsp. - Butter, unsalted
1 tsp. - Honey
2 tbsp. - Olive oil
Lemon juice to taste
Salt and pepper to taste
Toppings - parsley, lemon wedges
Tips:
- Do not overcook the shrimp, if you do, it will be hard and chewy.
- Sauce can be strained or leave it as it is.
- Leave the heads on during the cooking to give flavor to the sauce.
- If you want, remove the heads after you are finished cooking.
Mediterranean House Style Steak
Well, here is my favorite steak that my mother use to make me. Now I have to tell you that this is really a Portuguese recipe, but I called it a Mediterranean-style steak because, for youtube, it would be more diversified for this recipe.
Trust me when the wine, garlic, and cream along with the butter that hits the steak, it will surely be a crowd or family pleasure. Do not take my word for it, just see for yourself.
Let me know how yours turned out.
Ingredients
2 - Sirlion steaks ( 1/2 or 1 inch thick)
4 cloves - Garlic, sliced thick
3-4 tbsp. - Olive oil
2 tbsp. - Butter, unsalted
1/2 cup - Red wine or white wine, beer
1 tbsp. - Hot pepper sauce, Piri Piri
1 tbsp. - HP sauce or other
1 tsp. - Cumin, powdered
Salt and pepper to taste
Topper - Fried egg
Sides - 4 small peeled potatoes, and slices into 1/4 inch slices. Slightly oiled and baked in love for about 30 mins. at around 350 degrees.
Mediterranean Style Orange Chicken
Well, here it is again, a great party favourite. This dish came from a Portuguese recipe that was given to me by my mother. I always remember how the orange, lemon aroma was coming from the kitchen, back home.
Now, I really do not eat the chicken skin, but I did not remove it from the dish because I need it to give flavor to the sauce. You need to try this recipe, for you will never understand how good it is until you try it.
Let me know in the comments how yours turned out.
Ingredients
4 med. - Chicken legs, skin on
1 med. - Red onion, chopped
3 cloves - Garlic, crushed
1 lg. - Zest of an orange
1 lg. - Juice of an orange
1 med. - Juice of a lemon
1 med. - Orange, sliced
1 tsp.. - Thyme, dried
3 sprig. - Rosemary, fresh
3 tbsp. - Cooking oil or olive oil
Salt and pepper to taste
Toppings - Parsley, chives
Cooked chicken legs - internal temperature 165°F.
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
Well, here it is, my favorite soup that my mother use to make for me. I remember that I enjoyed it when it was cold outside, it really warmed me up. The only drawback I had is when I ate a bowl or two, I got very sleepy. What I like about this fish recipe, is that it does not taste fishy, but gives a nice all-around Mediterranean appeal. Now I usually add a lot more liquid to the bowl but for the picture, I used less in order to show you the filling.
Ingredients
2 lbs. - Cod, skinless, and cubed. Or other fish
1/2 lbs. - Pre-cooked shrimp, deveined with tails removed
2 lbs. - Potatoes, peeled and cubed
1 med. - Carrot, peeled and sliced
2 med. - Tomatoes, peeled
6 pints - Water
1 med. - Onion, diced
1 sm. - Hot chili pepper
4 each - Garlic cloves, sliced
2 to 3 tbsp. - Olive oil
1 tsp. - Dried veggie stock, low sodium
2-3 leaves - Coriander
6-8 each - Whole all-spice
1/4 cup - Green onions, chopped
1/4 cup - Parsley, roughly chopped
Salt and pepper to taste
Finally, here it is, my Mother's Octopus recipe. I remember so well when my Mother was making it back home and showing me step by step how to make it. She made it in many different ways but this one was the one I liked best. Why? because this recipe makes the octopus softer and moister, for me this way made it easier to eat. Afterall I was very young and could not stand to look at the thing, so it was hidden in the stew with the sauce and the potatoes.
For me, I never found a better recipe for this octopus. I just love to soak up the sauce with some fresh bread and enjoy the full flavor of the ocean has to offer. It just brings back memories of Portugal, sitting by the seaside and enjoying this dish.
Now, it is here for you to enjoy the awesome Mediterranian 5-stars restaurant quality dish, with only a few easy steps.
I hope you enjoy this and please comment on how yours turned out.
Start with fresh or frozen Octopus. If you use frozen then let it thaw in the fridge for at least 12 hours or until it is soft in the middle.
I know it is not the most attractive thing you ever saw but trust me it will be an awesome dish.
Remember to cut the pieces more on the large side because during the cooking process it will shrink.
As for the tips, you can use them or toss them, it is up to you.
Toss out the head with the googly eyes, the brain in the lower bonnet and the clawed mouth. I know some cooks like using all the parts intact but I think it will look better with it removed.
After all, you can not eat it. Don't even try.
When you let this dish cook for an hour, the octopus becomes tender and not rubbery. Also in the cooking time frame, it slowly marinates to bring out its full flavor.
To finish this dish, I like to add potatoes. Not only does the potatoes suck up all the flavor but it releases some starches that enhance the dish.
This method makes it a number one seafood dish.
When the sauce drips slowly off the spoon, then you will know it is ready.
It is important to remember that as the sauce reduces it could burn, so keep stirring often.
I remember, way back then, my Father was always in charge of making this awesome bean dish. He would take up all his real pride in the kitchen when he was preparing it. I liked when he was pouring in the beer and smiling to me saying "this is the only beer I will let you have, but when you grow up, I will give it to you straight".
My dad was not a very good cook and that chore was always left for my Mother, but when it came to these beans, he knew that it was the best of the best. It always turned out great and we all enjoyed it as a side or even as a meal. He always made a big pot when his friends came over to watch the hockey game, they all gobbled them up and usually, there was none left for me.
Well, as I grew up I learned to make my own, but every time I make it, I always recall my Dad standing by his old kitchen making them and smiling.
Let me know how you liked them and did you add anything extra to it....:)
1 1/2 lbs. ( 1/2 Kilo) - Fresh or frozen Lima Beans,
2 - Med. - Diced onions
2 to 3 Cloves - Garlic
1 to 2 - Tbsp. - Olive oil
2 to 3 Tbsp. - Tomato paste
1 Can - Whole or diced tomatoes.
1/2 Can - Any beer or water
1 to 2 Tbsp. - White or red vinegar
1 Tsp - Honey
1/2 Cup - Water
2 to 3 - Bay leaves
Salt and pepper to taste.
Options
1/4 Cup - Chopped parsley
Ketchup - Makes a richer sauce
Hot sauce - As needed
This recipe is just the perfect food or so-called "Superfood". Anyway, you serve it, it will always turn out great. Serve it as a side dish, a whole meal, finger food for a child or/and a stand-alone diet recipe.
Here I was using canned tomatoes, but there is no reason why you can not use fresh. That depends on you. Diced or whole it will always turn out good. Just remember to break up the whole tomatoes for it to cook better.
As for the Lima beans, you can use fresh or frozen. Now, with the fresh ones please soak them in water overnight and change the water a couple of times before cooking.
After the first initial cooking, you should check the beans for softness.Depending on the beans, it will have an outcome on how long it will take to soften. Add a few more minutes into the cooking time and adjust according.
Now, go ahead and add really anything to the beans, here I only added chopped parsley. Also be careful during the last minutes of cooking because the sauce will reduce and it could burn starting at the bottom.
Well, here we go again with one of my favorite dishes. As a Portuguese dish, I added all the good things that they like, to give out the right flavors to make this outstanding.
The sauce is so good that I would like you to have some bread along side of the mussels, so you can dip it and see how awesome it is. Do not take my word for it, just try it and see for yourself.
If you ever wanted to have a 5-star rating meal, then this is it. Try it at your next party or gathering and see how fast it went. I see that you could be overwhelmed at the compliments you will get, it will run out fast.
Let me know how yours turned out and how did you serve it.
Keep your pan on high heat, because you do not want to steam your items but fry them. I always like to take some time to properly fry the tomato paste to bring out its full flavor.
Also, when cooking at high heat, then you need to keep an eye on it for it can burn in a few seconds. So keep your pan moving.
Remember that this dish is yours and you know what your family and friends like. So it is important to keep tasting it along the way and adjusting it to your liking.
Here I am using frozen mussels and they have been pre-opened for me. The reason I used frozen instead of fresh is because I know a lot of people around the world would be able to find it easier in frozen packs.
I will be doing another video on fresh mussels, very soon.
When reducing the sauce, please keep it on high heat and keep it moving. As soon as you can get a clear streak of sauce on the pan bottom, then you know it is done and ready.
Now, normally you do not eat this dish with bread, but the sauce is too good and I like to soak up the bread. For the sauce is out of this world.
I wanted my Girlfriend to try to eat some oysters with me. Well, I had a hard time trying convincing her and I wind up eating them myself. No matter how much I tried to bride her, it was all to no avail.
I understand for she was not brought upon any kind of Seafood, so she finds it disgusting to look at and that's is where it stops. I even tried to give her shrimps and lobster, well with that I was told that it resembled some worms and a large spider.
Well, if you got a proper oyster knife then it will make your life a lot easier. Unfortunately, I do not have one like the picture here, so I used the best thing I had on hand in my Kitchen.
Make sure that the knife you use is not flexing or bending as you use it, for it could break and hurt you. I used a very sturdy butter knife and with a bit of effort, it went well.
By using a folded kitchen towel, it will hold the oyster more secure and make your life safer and protect your fingers. Remember to pry the hinge part with a downward stroke, not straight through.
Once you hear the crack, slide the knife up into the top shell and cut the upper part of the oyster in order to separate it from its hold.
!! Very Important !!
If you find that your oyster is opened or when you open it and it smells funny or a rotten smell and/or it has a funny texture, then toss it out for it is spoiled. DO NOT attempt to save it.
Now go ahead and add "whatever toppings" that will make you happy. All the way from the mild to the hot stuff...:)
How I remember this codfish recipe when my Mother was cooking it. The aroma that came out of the kitchen was out of this world and I was always hanging around her waiting to eat.
This recipe is so easy and fast that, really you can not go wrong. The olive oil mixed with the garlic makes this dish, is really outstanding from the rest. I love it when I serve this and they ask me for the recipe, it just makes my day when I explain it to them and watch their eyes after they hear how easy it is. I can tell you that you can serve this in a five-star restaurant, it is that good.
Let me know how yours turned out and did you do anything different to it. *************************************************************************************************************
Recipe;
1 to 2 Lbs. - Codfish fillets.
1/4 to 1/2 Cup - Olive oil
4 - Cloves - Garlic 2 sliced, 2 diced
2 - Bay leaves
2 - Med. - Red onions quartered
1/2 - Med. - Sweet red pepper chopped
1/2 - Med. - Hot pepper chopped
1/2 Cup - Broccoli chopped
2 Large - Boiled potatoes
2 Eggs - Hard-boiled and halved
1/3 Cup - Black olives
1/4 Cup - fresh parsley
Look at all the fine veggies and the awesome plump cod filets I have gotten here. The combination here just goes great with the fish and when you add the olive oil blended with the garlic, you got a five-star meal at it's finest.
Remember that I want the olive oil to pick-up the flavor of the garlic and the bay leaves, so this should not be more than one minute of frying.
Please do not overcook the oil for then it will turn into grease.
Add all the cooked olive oil to all the cod and the veggies also add the garlic on top of the fish.
If you are not sure if the fish is cooked and to your liking, then just take a peek at it when it comes out of the oven or before, and see if it is to your liking and taste.
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.
