Mussels in a wine sauce


Makes 4 servings.

Ingredients
2 lbs. Mussels
1/4 cup water
1/4 cup of extra virgin olive oil
1 small onion, minced
1 clove garlic, minced
1 tbsp. (hot or sweet) Red pepper paste/sauce
1/4 cup of puréed tomatoes
2 tbsp. of cream
1/4 cup Toucinho (Portuguese style bacon)
3/4 cup dry white wine
Salt and pepper to taste
1 Tbsp. fresh parsley, minced

Directions:

Scrub the mussels under cold running water, pulling off the “beards” with your hands.
Fill a large pot with water and add mussels.
Cover and place on a burner with the heat turned off.
In a large skillet, sauté onion in olive oil, adding a 1/4 cup of  cubed pieces of Toucinho(Portuguese style bacon) stirring over medium heat for about 4 minutes.
Stir in the garlic, sauté for 30 seconds, then add the crushed red pepper paste. Turn off heat set to the side.
Turn the burner under the mussels on to high.
Cook the puréed tomatoes for 4 minutes, adding the cream. Then add the wine and salt and pepper to taste.
Stir in parsley and keep the sauce over very low heat.
Meanwhile, steam the mussels for about 6 to 9 minutes until they have opened. Then transfer the mussels to the skillet that  has the sauce. Stir some sauce over mussels. Cover with lid and cook for 2 more minutes so the flavours fuse together. Discard any that do not open.
Arrange the mussels on serving plates.
Spread the shells slightly, or break off the empty half; and spoon some of the sauce over each mussel.
Serve at once.
Great with a crusty bread and your favorite white or light red wine. Enjoy !

Bacalhau Gomes de Sá


 

Bacalhau à Gomes de Sá

Bacalhau à Gomes de Sá

Ingredients :
( serves 4)

 

Method

Soak the cod overnight (24 hrs), then next day place it in a saucepan, half filled with water,  boil for 10 to 15 minutes.

Remove from pot, drain the cod, debone and remove skins from the fish. Then flake it and set to the side.
 
Meanwhile, dice the onions, minced garlic  and saute  in a fry pan with about a 2 tablespoons of light extra virgin olive oil.

Boil potatoes (white or russet) with skins on, then peeled and cut into quarters, eighths  or  slices. 
 
Mix in the  drained, flaked cod. Add the fried onions and garlic. Add your salt and pepper to taste.  Add 2 tbsp. of olive oil.  Add your glass of  white wine to the mix.  Stir everything in. Taste again.

 Lightly cook on the stove for 5  minutes on medium high heat.

Pour immediately in a clay casserole dish, and bring to a hot oven at  (350 to 375 degrees F) for 10 to 15  minutes until  lightly crisp on the top.

Serve on a warm plate, sprinkled with chopped parsley.  Garnished with slices of boiled eggs and pitted black olives.

Enjoy this dish with a glass of Vinho verde or any favourite white wine.

For a visual demonstration, check out the video on Youtube. Look forward to any of your comments.

Thanks,

M. Da Silva

 

Octopus Stew with White wine


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Bacalhau Video 1


King Crab video


Portuguese Cook : King Crab episode

A spectacular seafood dish…..soooo good mmmmmm…..

Filet of Sole video (baked)


PORTUGUESE COOK Filet of Sole episode

Watch an Italian cook show a Portuguese chick how to make fish, baked not fried. Watch out when it’s time to make bacalhau, woo hoo !!!

Octopus Stew


Hello again, 

Here’s the Portuguese Octopus Stew recipe illustrated on the Portuguese Cook’s Octopus Stew part 1. It’s a 2 part short video clips on this wonderful traditional recipe illustrating the use of white and red wine. Normally I like to link my recipes with a preliminary story, but the video below says it all for now.  So without further ado, here’s the recipe: 

INGREDIENTS: (Yields 3- 4 persons) 
Cooking time 1 1/2 to 2 hours. 
1 med. Octopus (about 1 1/2 to 2 lbs)
3 – 4 tbsp. Olive Oil 
1/2 of medium onion, diced. 
2 – 3 Cloves of Garlic 
1 tbsp. of tomato paste (diluted with some water)
1 tbsp. of Red pepper paste 
1 tbsp. of red Pimento sauce (sweet) 
1 full wine glass or 3/4 cups of red wine or white wine (darker stew is with red wine)
1 sm. pinch of parsley (optional) towards the end.
1 bay leaf 
1 tsp of Cumin 
pinch of salt, and sm. pinch of black pepper 
1 1/2 cups of water ( and additional 1 to 1 1/2 cups of water during cooking process) 
( 2 to 3 potatoes. cut in quarters) 
The method : 

1) Wash the Octopus and cut in bit size pieces, set to the side. 
2) Saute the diced onions and sliced garlic cloves with the olive oil in a deep medium pot. 
3) Add your Octopus pieces. 
4) Add your 1 1/2 cups of water, glass of red wine, tomato paste, red pepper paste, red 
Pimento paste (sweet), the Bay leaf, 1 tsp. of cumin, pinch of black pepper. 
5)Put it at medium low heat for the first hour of cooking. (Check on the cooking process to see that it’s slowly boiling, not too feverishly) 
6)Second half of the cooking, add more water, about another 3/4 to 1 cup water. 
7)Add your 2 or 3 white potatoes cut in quarters and some diced parsley (about a hand full) ( Let it cook at medium heat for about 1/2 hr to 45 min. more ) 
8)Lower the heat to med. low, until the water lowers down to a runny gravy like texture. 

Great sides are Portuguese white or yellow corn flour bread.

Enjoy and Cheers !!! 

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