My favorite Recipes:
My Mothers Portuguese style Turkey and Stuffing Recipe that
she makes only on Thanks Giving and on Christmas:
Stuffing ingredients:
1. 1 loaf of French bread
2. 1 onion chopped finally
3. 3 cloves of garlic finely chopped
4. 1 bunch of parsley finally chopped
5. 2 sticks of lingucia finely chopped ( Linguica is Portuguese Sausage
and really adds flavor )
In a frying pan, add a little, garlic and onions
Add chopped linguica
Add chopped parsley
Add turkey gizzards and liver finally chopped
Add bread in small bunches
Stir until done
Drain Water from bread, mix in 2 egg yolks, and add salt paprika, pepper, and vinegar, about 6 shakes.
Prepare the turkey:
1. half cup of white wine
2. half cup of red wine
3. one and a half cups of water
4. salt
5. pepper
6. paprika
7. cinnamon
8. one onion finally chopped
9. garlic
10. tomato paste
11. baste turkey with butter
Baste turkey with butter and place in a preheated 350 degree oven
Cook 8-10 hours for 350 degrees, the key to a moist turkey is cooking it at a
lower temperature for a longer period, remember to also baste regularly. I
really love the stuffing made with linguica. Store bought stuffing just does not
taste the same.
Scampi- Reprinted from the san Jose Mercury News article dated 1992.
Scampi:
2 Tablespoons of Butter
1/3 Cup of Olive oil
1 Tablespoon of Minced Garlic
The Juice of one lemon
1 Tablespoon of chopped Parsley
1/2 tablespoon of crushed red pepper
1 tablespoon of fresh basil
1/4 cup of white wine
3 Lbs of Prawns
1. Heat butter in oil on a skillet over high heat
2. Add remaining ( ingredients except for the prawns ) mix well
3. Add Prawns and cook until firm and lightly pink ( Do not overcook )
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Scampi Butter Sauce:
1/2 to 1 cup of Butter
1 Tablespoon of Minced Garlic
8 Ounces of clam juice
1/4 cup of flour
1/3 cup of white wine
The juice of half a lemon
1 Teaspoon of Dry Basil
1/4 Teaspoon Nutmeg
1/2 cup of half & half
1. Gently sauté butter & garlic
2. In a separate bowls mix Clam Juice, flour & parsley until smooth
3. Pour into skillet and mix well with the Garlic & Butter.
4. Add white wine, lemon, seasonings stirring constantly
5. Gradually add half & half until sauce thickens
6. Simmer 35-45 minutes
Filipino Adobo:
One of my favorite Filipino style dish's is Adobe. I found these recipes at various websites that may no longer be up. Please let me know which version you love best.
Adobo is the Philippines national dish and a favorite with many people
in the
Filipino Islands. Adobo is not only a dish, but is also a subtle of cooking. What most people think of when they hear the word
"Adobo" is a stew with the basic elements of chicken and pork in a sauce of white vinegar, soy sauce, garlic, and peppercorns. The variations are endless and whether served dry or moist, whole or shredded, the subtle sourness that makes the dish unique is always present.
Almost anything can be cooked Adobo style: beef, fish, shellfish, and vegetables, in addition to pork or chicken, are excellent.
I am not Filipino, however many Portuguese and Filipino dishes can be traced back to the Spanish who ruled the Philippines for nearly 300 years and Portugal for close to 90 years in 1095 -1179 A.D when the king of Leon granted Portugal to his daughter Dona Teresa and her husband and again in 1580 when king Henry I of Portugal died without heirs, and Philip II of Spain claimed the throne as the heir of his mother Isabella of Portugal. Then for sixty years the kings of Spain ruled Portugal also.
Many people also do not know that Christopher Columbus was
married to a Portuguese women and the sailors on his ships were actually
Portuguese, as well as the sailors on Ferdinand Magellan's ship who was
actually Portuguese born. His name in Portuguese is Fernao de Magalhaes http://en.wikipedia.org/wiki/Ferdinand_Magellan
many of the sailors who exhausted from such a long voyage settled in the Philippines
adopted their traditional dishes with the spices of the native lands. Filipino style
Carne Asada is very similar in taste to Portuguese style Carne Asada.
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Ingredients
3 pounds chicken thighs, cut into serving pieces
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup peppercorns, crushed
1 teaspoon brown sugar
5 garlic cloves, crushed
3 bay leaves
Salt to taste
Combine all ingredients in a pan, cover, and allow to marinate one to three hours. Bring to a boil, then lower heat and simmer for 30 minutes. Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. Serve with white rice.
Serves: 4 to 6
E'ai maona (Eat 'till you're full!)
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1 1/2 cups water
1 cup distilled white vinegar
4 tablespoons soy sauce
1 teaspoon whole peppercorns
4 cloves garlic, crushed
2 tablespoons salt
1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons vegetable oil
1 In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
2 Remove chicken from pot and brown in oil in a large skillet over medium high heat.
3 Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until desired amount of sauce is yielded.
Makes 5 servings
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Chicken Or Pork Adobo
Demonstrated by: Julia Cabatu, HECO
Ingredients
3 lb chicken thighs or pork butt
1/2 cup vinegar
1/4 cup soy sauce
3 cloves garlic; crushed
1/4 teaspoon salt
1/4 teaspoon peppercorns, crushed
1 bay leaf
Instructions
If using pork, cut pork into 1 1/2-inch pieces. In a large sauce pot, combine all ingredients. Cover and let stand for 1 to 3 hours. Bring to a boil; lower heat and simmer for 30 minutes (45 minutes for pork). Uncover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned. Makes 6 servings.
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Chicken Or Pork Adobo
Demonstrated by: Dr. Fred Echiverri
Ingredients
1 cup soy sauce
2 cloves garlic
2 tablespoons white vinegar
1/4 moderatly sized onion
2 slices of fresh ginger
2 bay leaves
8 half chicken breasts
Dash of Salt and Pepper
Remove skin from chicken breasts and wash.
Place in pan, add 2 cloves of garlic and 2 slices of ginger.
Add the onion, bay leaves, soy sauce, white vinegar, and a dash of
salt and pepper.
Cook at 350 degrees for 20 minutes. Reduce heat to 150 degrees and cook
for another 20 minutes.
Serves four people. Makes a meal with fried or steamed rice and oriental vegatables.
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I am searching for Filipino Style Carne Asada and my mothers Portuguese Style Carne Asada, so come back soon and I hope to have it up!
Jose Medeiros
San Jose, California, USA
.