Cod Fish - Bacalhau à Gomes de Sá

Cod Fish - Bacalhau à Gomes de Sá

I remember when my Mother made this dish, way back then in the good olden days of my youth.  I have to admit that when I saw this fish in it's salted state, I was not very interested in having it for a Meal. But after it was cooked, the aroma of the fish with he olive oil flowing into the Kitchen, it was a winner every time for me. 

Years back in the Azorian Islands the poor fisherman did not have any refrigerator to store the freshly caught fish. Not even an icebox did the have.  They would preserve their fish by drying them in the sun and then salting them for future use.  

Now, this Cod or Bacalhau a salted fish came all the way from Eastern America where they are a lot of  cod. So off went the fishermen all across the Atlantic to the other side to get the caught. As they caught them, then they would clean them and preserve them in salt for the trip back home. 

Now this  Bacalhau at that time was considered a poor Mans dish and the elite would not touch it for there was fresher fish to have a proper meal. As time went by, this fish has grown to be one of the finest dishes money can buy, from a five-star Restaurant to the modest family home. Over time, this fish has  grown not only in popularity but also in price, from one of the cheapest fish to one of the most expensive. 

So here it is, a real old fashion recipe and is guaranteed  to be a Portuguese tradition right in your own home. 

Let me know how yours turned out. 

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Recipe;

1  lbs. -  Bacalhau ( Codfish) salted or not salted.

2 lbs. - Potatoes
4 to 5 - Whole black peppercorns
1/3 Cup - Olive oil (divided )
5 to 6 - Onions
2 to 3 - Garlic
1/3 Cup - Milk


Garnish; 
3 - Hard boiled eggs
1/3 Cup - Black olives
1/4 Cup - Green onions
Parsley as needed

Salt and pepper to taste



For more information, please see video below. 



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Bacalhau  usually come in a heavily salted, so then you will have to prepare the cod before you can use it. 

Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time. 

When it comes to cutting up the potatoes, that is really a personal choice. I like to slice them this way because, for me, that was the why my Mother did it.
Anyway, you do it, it will still turn out awesome and the taste will not change.

 The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking. 

This fish does not require  too much cooking time and if you cook it too long then the cod will become tasteless and  hard. 

I like to put my dish under the oven grill for about 5 to ten minute on a medium setting. It just makes it better looking all around and it give you a general crispness to the onions with a BBQ look to the potatoes. 

The eggs,  a perfect touch to this cod recipe, it just blends in well with everything in this dish.

Now to wrap it all into a traditional Portuguese Dish, add all the Black olives you want. When it is topped off with your favorite olive oil, then you will be proud to serve this to your Family and friend. 

Please,  remove the bones before serving this to children, because serving this dish is comment not to remove the bones. 

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Bacalhau (Cod Fish) à Gomes de Sá

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Spicy Pork Peruvian Style Recipe

Spicy Pork  Peruvian Style  Recipe

This recipe goes back to hundreds of years back in Peru starting with the Incas. All was made in one pot with all the local spices and of course, the citric flavors that were added to the meal. They just let the meat simmer until it was tender to the touch and top it off, they added potatoes to make it just perfect.

Did you know, In Peru, you can find more than 3800 varieties of potatoes. They differ in size, shape, color, skin, pulp, texture, and of cause in their taste, but all have their place in Peruvian cuisine.

Really any type of potato you add to this dish will be awesome with the pork and the nice thick sauce, a real Family and friend, pleaser.

Let me know how yours turned out and did you add anything else to it.



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Recipe;

2  Lbs. - Boneless Pork.

2 Tbsp. - Cooking oil
1/4 Cup - White vinegar
1 Tsp. - Chili
1 Tbsp. - Ground cumin
1 Tsp. - Paprika
1 Tsp. - Turmeric
1 Tsp. - Garlic powder
1 Cup - Orange juice
3/4 Cup - Meat broth
1 Tbsp. - Flour
4 Tbsp. - water


Salt and Pepper to taste. 


For more information, please see video below. 

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I like to use Pork shoulder and I also have to know where did it come from. I always make sure that comes from a free-range farm, for only in that way can you get the best taste. 

Now you can use a lower cut grade, but you then should add about another half-hour cooking time or more to the pork to get it tender. 

Want to be brave, then just double up on the spices and watch how it will blow your tongue off with taste and spice. Remember to watch out for putting too much salt into the mixture.

I did use low-sodium broth, but with all the spices added you will find out that there is little need for more salt. 

Add a little at a time when it comes to the flour and the water mixture. Add it slowly and watch how it thickens up before you add too more. 

If it happens to thicken up too much, then just add a little more water. 

When the potatoes are tender by testing it with the fork, then you know that it is ready to serve. 

The total cooking time for the pork is roughly about an hour and the potatoes for about 30 mins. Now that is if you are using a 1 st. grade pork, as for a lower cut then the meat cooking time should be longer to get it to be tender. 

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 Spicy Peruvian  Pork

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Creamy Kiwi Cheese Cake - No Bake

Creamy Kiwi Cheese Cake - No Bake

Aww ! The Cheesecake and a Kiwi Cheesecake, my favorite. Now I like this no baking of the cake because I like the cheese to be soft and smooth, not the harden one that is backed. I am not saying that the baked one is better, for they are just as awesome, it's just my preference to like it to melt in my mouth more like a pudding.

So either way you make it, it will be out of this world. Please let me know how yours turned out and did you make a better decoration on top than I did.



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Recipe; 

Crust;
2 Pkg.(1/4 lb.) - Graham crackers or sweet plain cookies.
1/2 to 1/3 Cup - Melted butter
2 to 3 Tbsp. - Brown sugar

Filling;
1 lb. - Cheam cheese
1 Cup - Heavy whipping cream
3/4 to 1 Cup - Powered sugar
2 Tsp. - Vanilla extract

Topping; 
4 to 6 - Peeled Kiwi
3 to 4 Tbsp. - White sugar
2/3 Cup - Water
2 to 3 Tbsp. - Powered gelatin
1 to 2 Each - Sliced kiwi

Option;
Green food colouring for the topping.


Note;
- Pie crust can be baked or used as is in the pie form.


For more information and procedures, please see video below; 



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Now I did say "no bake" and this is a no bake Cheesecake recipe, and I stand by my word. This crust does not have to be baked and can be used just as is. 

Now baking this for me only takes about a 6 to 7 minutes and I like to have a harder crust, but it will turn out just as good without the baking, but with  more of a  flaky softer crust. 

In the video, I am using 18% cream to keep it on the lighter side, but you can use a heavier if you wish. 

If you are in a hurry, then just use the pre-made whipped cream and it will be just as good. The one that comes in a tub. 

Now how jelled to you want your topping. This is easy to control by using less or more gelatin to control your topping mix. 

Some commercial  bakeries,  on the topping mix, add some green food colouring to make it  a stronger green to stand out the kiwi more. It really will not hurt the taste and you can get a food colouring that is a natural food product. Here on mine, I did not use it. 

Just to make your life easier, let the pie with the filling cool off a bit in the fridge just before you add the topping.

Remember that the topping should be cooled off before adding it. I add cold water to a large bowl and put my working pot with the mix, into the water to cool faster. Do not let it cool down too much, for then it will turn into a solid jelly and not pour right.




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Creamy Kiwi Cheese Cake - No Bake

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Sausage Pasta Recipe

Sausage Pasta Recipe 

I, for one just love a good smoky sausage with lots of garlic in it. For me, it has to be a Farmers sausage because you now that it is fresh and all natural, so you know that the taste will be the best and the freshest. 

It took me awhile to find the place to get them. I found a nearby home factory where they produce them and smoke them in those  big steel smoker units. . Now this is not to say that your local Supermarket does not also have a good variety. I am sure that they are also awesome in taste. Any anyway you find them, is not the question,  but to find the right tasting kind is a matter of choice. 

Just try this recipe with Pasta and see just how good this will taste and I am sure that your Family and friends will approve. 

Please let us know how and where did you get the best sausage from who and where.



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Recipe; 

1/2  Package or 10 ounces  - Of  penne or your favorite pasta.

1 Pound - Of  your favorite  Smoked Sausage.

1 Med. - Diced onion
3 to 4 Cloves - Minced garlic
1 Can - Diced tomatoes
1 Tbsp. - Smoky paprika
1 Tbsp. - Basil
2 Tbsp. - Olive oil
1 Tsp. - Sugar
1 Cube - Chicken stock (low sodium)

Topping;
Parmesan cheese.


For more information, please see the video below. 



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Go ahead and start with your favourite sausage, with so many on the market, there is an endless variety of taste to suit anyone's desire. 

Here I am using a garlic smoked Farmers sausage. This one has a very strong taste and that just makes my dish. 

How you slice it depends on you, some like it thicker and some like it thinner.  But remember if you slice them too thin, then there is the possibility of drying them out too much and they will lose their natural moisture and flavour. 

Keep them moving around on med-high heat until all the sides of the sausage are browned, then add the onions and garlic.

As for the onions and garlic, please keep an eye on them because they can fry up pretty fast. So to be on the safe side, then I would reduce the heat at when adding them. 

I did not rinse the pasta over running water. In this way, you keep the starches and that helps with the sauce. 

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Greek Wedding Soup, A Classic

Greek Wedding Soup, A  Classic.

A few months ago, I was invited to my Friend's Wedding and it was my first experience at a Greek Wedding. Now talk about food, it never stopped and it kept coming, one after another, dish after dish. How I wish I had more room to hold more. Well, I did not know that I was going to burn off all that food when the music started, wow, talk about "These People Can Dance", loved every minute of it. 

Now it all started with the first bowl of soup, a bowl full of aroma and some nice pieces of meat and lamb meatballs all sucking up that awesome soup mix. In just one bite, I just had to go into the kitchen and make some notes to repeat this awesome recipe. So here it is just like the one I had, try it and you will see how good it is. The flavor of the combined meats just comes through with a delicate taste that is out of this world. 

One of my readers made a comment that this Greek Soup is also called "giouvarlakia" or "giouvarlakia soup" and this dish is usually also made with rice instead of pasta. So a BIG!  thanks to Billmg81 on Youtube for the information. 

Please let me now how yours turned out and if you did anything different to it.. 

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Recipe:

1/2 Pound - Medium ground meat
1/2 Pound - Ground  Lamb meat

1/3 Cup - Breadcrumbs
1/4 Cup - Feta cheese
1 Tbsp. - Dried parsley (option)
2 Cloves - Minced garlic
2 Tbsp. - Olive oil
1 - Egg

8 Cups - Chicken stock
1 Cup - Orzo pasta
1/3 Cup - Fresh parsley
1 Tbsp. - Oregano
1/4 Cup - Green onions
1 Tbsp. - Lemon rind
2 Tbsp. - Leamon juice

Salt and pepper to taste.

Topping;
Fresh mint


For More Information, Please See The Video below. 



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In this recipe,  I am using half and half of ground beef and lamb. Now if you are not fond of lamb, then you can use just all beef. Now I did buy the meat whole and minced it myself to get it just perfect. 

Any combination that you use with this recipe will always turn out awesome. So go ahead and add whatever makes you happy. 

This Feta cheese just grabs all the flavors together and blends in just right. Do not worry that you will have some of the cheese larger or smaller, it all goes well with any amount. 

Try it with other cheese if you like and let me know how it turned out for you. 

By not browning the meat mixture first, it lets the soup penetrate into the meatballs, and in this way it gives it an awesome taste that you will never forget. 

This is the point that you can add really any herbs that you would like. After all, it is your soup and you should make it your way. 

The varieties are endless for this recipe. 

Now go ahead and add the meatballs to the bowl,  one, two or three, I bet you will ask for more, there is never enough. 

As for me at the wedding, I did ask for a second plate for I could not resist. Go and try to have just three, I bet you will ask for more. 

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Greek Wedding Soup, A  Classic

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Honey Sriracha Chicken With Rice

Honey Sriracha Chicken With Rice

If you like a hot and spicy dish that is fast to make and is easy with no fuss, then here it is. I just love this dish for everything here just blends in so well that you will enjoy it over and over again. The spice is just perfect with the chicken with the smoothness of the rice. 

Go ahead and make sure that you make a lot of this dish, for I know for a fact that everyone from your Family to your friends will ask for more. They will swear that you had this Dish delivered by some Oriental restaurant. 

Please let me know, how yours turned out and how everyone complemented the Chef. 

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Recipe; 

1 Lb. - Chicken breast

2 Tbsp. - Cornstarch

Sauce:
2 Tbsp. or more - Sriracha sauce or see Homemade below
1/2 Cup - Water
1/4 Cup - Brown sugar
3 Tbsp. - Soya sauce
2 Tbsp. - Honey
1 Clove - Garlic
1 Tbsp. - Cornstarch

Salt and pepper to taste

Option:
1 Teaspoon - Hot red pepper flakes
2 Tbsp. or more - Any hot sauce


Homemade Sriracha Sauce:
1 Tbsp. - Powdered chill
2 Cloves - Minced garlic or powdered
3 Tbsp. - Ketchup
1/4 Cup - Butter
2 Tbsp. - Brown sugar
1 Tsp. - Kosher salt
1/2 Cup - Water
1/4 Cup - Vinegar

Fresh grinded red jalapeno peppers can be used, about 2 to 3  larger (seeded) for this amount.


Melt the butter with the garlic and then add  the other items. Let it come to a boil for about 3 minutes. Refrigerate overnight or for a few hours.


For more information, please see the Video below. 



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To get the best tasting chicken, get the natural Farmers (free range) or as organic as possible. 

Here the portion is for about two Persons, but you can double it for more servings. 

This recipe calls for a Sriracha sauce that you can get about anywhere. Now if you can not find any, please use any hot sauce or you can make a homemade version like I have added to the above recipe. 

One way to add cornstarch or flour when the mixture is hot. Is to add it to a small strainer and just tape it slowly into the mixture and keep on stirring. In this way, it will blend in perfectly and it will not form any lumps. 

This will give also give you more control over how thick you want it. 

I  do   not  really  brown  the  chicken   too  much

because I want the sauce to penetrate into the meat more. I find that in this way, I get a more flavorful taste, more juicy and moist chicken. 

When everything is together, let it simmer for about 2 to 3 minutes on low for the sauce to bond better to the meat. 

If you make extra, then you can freeze it. for it does that well. 

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Creamy Chicken And Broccoli Pasta

Creamy Chicken And Broccoli Pasta

I really like this recipe and I find myself making it over and over again. Really this pasta dish can be made in a few minutes and while the pasta is being cooked, it will be ready for it at the same time to finish off with an outstanding dish. 

The chicken blended with the cream cheese, comes together just perfect in a way that your Family and friends will keep asking you for more. There is really no way any person can mess up this recipe and it will always turn out awesome. 

Please let me know how yours turned out and did you add anything to it to make it yours. 



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Recipe;

1/2 Package -  Any Pasta

1 Lb.  - Chicken breast

4 Cups - broccoli Florets (flower)
1/2 Cup - Cream cheese with garlic
1/2 Cup - Milk
1/4 Cup - Water
2  Tbsp. -   Chicken seasoning
2  Tbsp. -  Olive oil

Salt and pepper to taste.

Options;
1/4 Cup - Heavy cream
Any favour of cream cheese


For more information, please see video below; 



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When you are making the dish, remember that you are not limited to just using a chicken seasoning mix, you can add almost any seasoning or any pre-packaged soup mix. 

Go ahead, be a brave person and try using a taco, pizza, and/or a kebab mix, I am sure it will surprise you just how many combinations and choices you will have. 

I am using here only about 1 pound of chicken breast for i is just perfect for two people. Now you can double the chicken and the ingredients for more servings.

also, this recipe  freezes very well and you could add some to smaller containers and heat them up when you need it. 

The size of the broccoli is really a personal thing on the cut of the flower. Too big and it will be hard  for some to eat, too small and it will lose its flavour of  the dish. 

Also removing most of the stem will keep it from becoming a little on the bitter side. Keep the leftovers to make a veggie stock. 

Here in this recipe I am using a cream cheese that has some garlic in it. Next time  try it with different types of  flavour and you will see how diversified this dish can be. 

When you drain the pasta, please do not run water on it, because we want to keep all the starch in order to make our sauce more naturally thicker. 

Mix the sauce mixture together or pour it on the pasta, either way it will always turn out awesome. 

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Creamy Chicken And Broccoli Pasta

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Beet Soup - Weight Control - Magic Plan

Beet Soup - Weight Control - Magic Plan

What could be better for you than a nice bowl of beet soup mixed in with potatoes and carrots. Do not let this soup fool you because it has a lot of power in it. Just try and see that after you have some if it does not give you a warm feeling and a burst of well-being and energy. 

The beets are a great source of minerals and vitamins along with their fat-fighting qualities. Try having it two times a day for about 3 days and I know you will see a difference like I did. 

Please let us know how your experience was with this soup, and how did it make you feel right after, having it. I am sure that you will be pleased with it and you will make it more often. 

Do not forget to make this for your family and friends, for the taste is out of this world, a real crowd-pleaser.   

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Recipe;

2  lg. -  Beets ( 1 Pound)

2  Med. - Carrots
2  Med. - Potatoes
1  Med. - Onion
2 Cloves - Garlic
2  Cubes - Beef stock ( low-sodium)
1 to 2 Tbsp. - Olive oil
1 - Bayleaf

Salt and pepper to taste.



Toppings;
Low-fat sour cream
Low-fat Yogurt
Horseradish



For more information please see Video below;



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Always start with fresh veggies to make your soup the best it can be. I always try to buy locally and from the farmers around the areas.

The veggies her just blend in perfectly for  that awesome taste that you would be looking for in a diet soup. 

Nothing better than fresh garlic to help burn off some of the fat or help you maintain your weight. Remember to keep the heat down low in order to not burn off the goodness from the garlic. The word here is  "simmer" not fry.

Go ahead and add some more if you dare.

I find by shredding my beets with my food processor really cuts down on time with this procedure.  I find that this method really improves the taste by having it cut so thin and find as to dicing it.  

Now, of course, you can chop it up really and way that you like, but I find this is the best for this type of soup. 

Really, because of the beets being cut so fine and the potatoes being cut smaller, I find that boiling the soup should not be more than 30 to 35 minutes. 

If you boil it longer then you could run into very soggy veggies and would change the taste and texture. 

Here I added some low-fat sour cream, just to give it a smoother creamy taste. Also,  you can add yogurt or really anything you want to it. 

If you are the brave type, then add some horseradish to make it become even more of a fat burner. Now only add the horseradish to the soup bowl after it is done cooking. 

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Beet Soup - Weight Control - Magic Plan

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Broccoli Apple Salad - Weight Control - Magic Plan

Broccoli Apple  Salad  -  Weight Control 

This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries out of this world. 

This can be served with Dinner or Lunch, bur rest assured that it can go on the side of any dish. Try making a lot and use it for a Party or Get together they will love you for it. 

When I made this dish, the only problem I had is that it disappeared real fast and puff it was gone, so please make some extra. This will also hold in the fridge for a day or so and it still will be fresh and awesome. 

Please let us know how yours turned out and if you added anything else to it. 

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Recipe; 

2 Cups - Broccoli Florets (flower)  2 small heads.

1/4 Cup - Red onion
1/4 to 1/2 Cup - Carrot
1 Lg. - Red apply
1/4 Cup - Fresh parsley
1/4 Cup -  Dried sweet cranberries
1/3 Cup - Low-fat Yogurt
1/4 Cup - Low-fat Mayo
2 Tablespoon - Lemon juice
1/2 teaspoon - Sugar

Salt and pepper to taste.


Options;
1/4 Cup - Raisins
Add 1/4  - Walnuts


For more information, please see the video below: 



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What could be better than fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry. 

Neat trick,  just use your peeler to cut smooth perfect slices of the carrot. In this way, they actual will taste better,  it will be tender and sweet.  

The size of the broccoli flower should  "bite-size", but that will depend on you on how big or small you want it. 

Remember to save the stock and bits to make homemade veggie stock. I usually store all the leftover veggies parts in a plastic bag in the freezer. 

Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if I am in the mood, I add some raisins or walnuts or both.

Go ahead and make it your way. 

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