This meal was held at Joe and Ronnie's on March 30. Eating outside on the patio was very nice. We had to trust the cooks as lights were kept low to enhance the candelight atmosphere. We celebrated 3 birthdays - Ronnie and Joe's, along with Sharon's. Katherine was with us, visiting from California.
Pastel com o Diabo Dentro
about 24 pastries
This appetizer gets
its name from the hot peppers in the filling. Be sure to use fresh tuna, if
available, because the hot pepper marinade permeates the raw fish and gives it a
more pungent flavor. The combination of sweet potato, cornmeal, and tuna may
seem strange at first, but just one bite will convince you otherwise.
"Fantastic" will be your response. Double the recipe if you are
planning a party. These pastries, along with soup and salad, also make a nice
1. Wash potatoes and
place in a 5-quart pot with water to cover. Bring to a boil, reduce heat, and
simmer until potatoes are tender (about 30 minutes). When potatoes are done,
remove from pot, cool, and save the water. Peel potatoes, cut into cubes, and
mash until all lumps disappear.
2. With a wooden
spoon, stir in cornmeal, 1/2 cup at a time. Continue to add flour until mixture
forms a soft dough. If dough becomes too dry, add a teaspoon or two of the water
from the boiled potatoes. Roll dough into a ball, cover with a damp cloth, and
refrigerate while you prepare the filling.
1. Place tuna in
a small bowl. Add salt, red-pepper flakes, garlic, and vinegar and mix well.
Marinate tuna for 30 minutes.
2. Heat oil in medium
fry pan, add chopped onion and sauté until soft and transparent. Add tomato and
tomato paste, mix well, and simmer 5 minutes or until tomato is soft. Stir in
the tuna mixture and cook over low heat for about 5 minutes (or, if using canned
tuna, until mixture is heated through). Add water from potatoes, as needed, so
that the mixture remains moist. Remove from heat and cool.
3. Remove dough from
refrigerator. Spread a sheet of plastic wrap on counter. Place 1 heaping
tablespoonful of dough, about the size of a golf ball, in the center of the
plastic wrap. Press with the heel of your hand to form a circle 3 to 4 inches in
diameter. Place a tablespoon of filling in the center of the dough. Fold plastic
and dough over filling to form half circle. Pull back plastic and pinch edges of
dough to seal. Repeat with remaining filling and dough.
4. Heat 1 inch of oil
in a large skillet to a temperature of 350°F (180°C) or until a test piece of
pastry sizzles. Fry pastries until golden, about 3 minutes each side. Drain on
paper towels and serve warm or at room temperature.
Cook's Notes: Cornmeal: I have made this recipe with both finely ground cornmeal (harina) and regular cornmeal. The regular cornmeal gives a coarser texture to the dough and a more substantial pastry. The harina makes a lighter dough.
- brought by Sharon
6 to 8
Considered by many to
be Portugal's national dish, caldo verde is found everywhere-in the dining rooms
of Lisbon's most luxurious hotels to the humblest of country homes. It's a
versatile dish: Serve as a one-course meal at lunch or as a light supper in the
evening. What's crucial when preparing it is that the kale is cut into extremely
fine slices; that's what creates the soup's distinctive character.
1. In a large pot,
heat the olive oil over medium heat. Add the onions and cook until they are
translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add
the potatoes, cover everything with the water, bring to a boil and lower the
heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.
- brought by Dar and
à Gomes de Sá
(Codfish with Potatoes Casserole)
6 to 8
Chef Azevedo, born on
the island of São Jorge in the Azores, literally turns this favorite upside
down. Instead of cooking and serving it from the casserole dish, as is
customary, he inverts it onto a cookie sheet then removes the dish, allowing the
exposed codfish to brown slightly and the layer of potatoes on the bottom to
Hint: If you prefer
well-done potatoes, leave the inverted casserole dish in place and cook for the
recommended time, then uncover and continue cooking until the codfish is lightly
toasted. The additional time will allow the potatoes to get extra-brown.
1. Rinse the cod under
cold running water to remove any surface salt. Place the fish pieces in a large
nonreactive pot, cover with water and refrigerate (covered) for 24 hours,
changing the water several times.
2. Pour off the water,
refill the pot with clean water and gently boil the cod until it flakes easily
with a fork, about 7 to 10 minutes (or longer), depending on the thickness.
3. Meanwhile, heat 3
tablespoons of the oil in a large skillet over medium heat, and sauté the
onions until barely brown. Add the garlic and cook a minute more. Set aside.
4. Drain the cod and
let cool. Flake it into a large bowl and remove any bones or bits of skin. Add
the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss
lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish.
Cover the codfish with the potato slices.
5. Lightly oil a
cookie sheet, place it over the casserole and invert.
Carefully remove the
casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C)
oven for 20 to 30 minutes, or until cod is lightly toasted.
6. To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.
- brought by Ronnie
(Fava Beans with Cilantro)
A liberal amount of
chopped cilantro and chopped tomato stirred into the beans just before serving
makes this a particularly interesting and memorable way of serving fava beans.
1. Cook the bacon in a
heavy saucepan until the fat runs. Stir in the onion and cook until softened.
Add the beans, barely cover with water and simmer until they are tender, 5 to 15
minutes depending on the age of the beans; or cook according to the directions
on the package if using frozen beans.
2. Strain the beans and return to the pan. Stir in the seasoning and tomatoes, cover and heat gently, shaking pan occasionally for a few minutes to warm the tomatoes. Stir in the cilantro and serve.
- brought by Linda and Chuck
(Portuguese Sweet Bread)
Makes 4 loaves
1. Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled.
2. Scald milk; add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough.
3. Place on lightly floured board and knead into remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning in grease top. Cover; let rise until doubled.
4. Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled.
5. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done.
- brought by Ronnie and Joe
Brazilian Chocolate Cake
8 to 10
For the best results,
make sure to have all the ingredients at room temperature, except, of course,
for the hot coffee.
1. Preheat the oven to
350°F (190°C). Generously butter and flour a 10-inch bundt pan. Tap out the
2. Melt the chocolate
and 3 tablespoons of the hot coffee in a double boiler over low heat until
smooth. Remove from the heat and cool to room temperature.
3. In the bowl of a
stand mixer (or in a medium bowl using a handheld mixer), cream the butter.
Gradually add the sugar and beat until light and fluffy, about 3 to 5 minutes.
Add the eggs, one at a time, and mix until incorporated. Add the vanilla and the
melted chocolate/coffee mixture until batter is even in color.
4. On a piece of waxed
paper, resift the flour along with the baking soda and salt. Using a flat
spatula, sprinkle 1/3 of the dry ingredients over the batter. Beat on low until
no flour is visible. Pour in 1/3 of the coffee and mix to blend. Continue
alternating until all the flour and coffee has been used.
5. Pour the batter
into the bundt pan and bake for 40 to 45 minutes, or until the cake just pulls
away from the sides of the pan and a toothpick inserted in the middle comes out
with a few moist crumbs clinging to it. Let rest 5 minutes in the pan, then
invert onto a lightly greased rack to cool.
6. When cool, dust with powdered sugar. You may cut the cake in half horizontally and fill it with chocolate icing, but it's wonderful just as is.
- brought by Linda and Chuck
These recipes were found from a variety of Portuguese cooking books, including: