Baked Crab with Port (Santola ao Porto)
Source of Recipe
Ethnic Recipes
Baked Crab with Port (Santola ao Porto)
The Portuguese santola is a hard-shelled crab with tender, sweet meat.
1/4 cup mayonnaise or salad dressing
1/4 cup whipping cream
2 tablespoons tawny port wine
1 tablespoon capers
1 tablespoon diced pimentos
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 scallion, with top, sliced
6 drops red pepper sauce
1 pound lump crabmeat, cartilage removed
2 tablespoons dry bread crumbs
1 teaspoon butter or margarine, melted
Snipped parsley
Lemon wedges
Mix mayonnaise, whipping cream, wine, capers, pimentos, mustard, salt, scallion and pepper sauce in medium-size bowl. Gently stir in crabmeat. Divide mixture among 4 ungreased scallop baking shells or individual casseroles.
Mix bread crumbs and margarine; sprinkle over crab mixture. Bake uncovered at 375 degrees F until mixture is bubbly and crumbs are golden brown, about 20 minutes.
Sprinkle with parsley, and serve with lemon wedges.
Recipe: green beans in tomato sauce
category: portuguese
id: 3866
title: green beans in tomato sauce
recipe:
Green Beans in Tomato Sauce
This is popular in Northern Spain and Portugal.
1 medium onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil or vegetable oil
1 1/2 pounds green beans, cut into 3-inch pieces
3 medium tomatoes, chopped
1/4 cup minced parsley
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
Cook and stir onion and garlic in oil in 3-quart saucepan until onion is tender. Add remaining ingredients except cheese. Cover and simmer over low heat until beans are tender, 15 to 20 minutes.
Yields 6 servings.
Recipe: herbed potatoes
category: portuguese
id: 3867
title: herbed potatoes
recipe:
Herbed Potatoes (Batatas con Louro - Portugal)
1 1/2 pounds new potatoes
6 bay leaves
2 tablespoons olive oil or vegetable oil
2 tablespoons butter or margarine
1/2 teaspoon salt
Dash of pepper
Pare a narrow strip around center of each potato. Heat 1 inch salted water to boiling. Add potatoes and bay leaves. Heat to boiling; reduce heat. Cover and cook until potatoes are tender, 20 to 25 minutes; drain.
Heat oil and butter in skillet until butter is melted and bubbly. Add potatoes and bay leaves; stir to coat with oil mixture. Sprinkle with salt and pepper. Cook uncovered over medium heat, turning potatoes frequently, until golden brown, 10 to 12 minutes.
Remove bay leaves.
Yields 4 servings.
Recipe: kidneys in sherry sauce
category: portuguese
id: 3868
title: kidneys in sherry sauce
recipe:
Kidneys in Sherry Sauce
1/2 cup milk
2 pounds veal kidneys
1/4 cup olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup beef broth
3/4 cup dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
Minced parsley
Hot cooked rice
Pour milk over kidneys in non-reactive bowl. Add enough water to cover kidneys. Cover and refrigerate 1 hour. Drain and rinse kidneys; pat dry. Cut kidneys lengthwise into halves. Remove fat and membranes with kitchen scissors. Cut kidneys into 1-inch pieces.
Heat oil in 12-inch skillet until hot. Cook and stir kidneys in oil over medium heat until brown on all sides, about 8 minutes; remove with slotted spoon. Cook and stir onion and garlic in remaining oil until onion is tender.
Remove from heat; stir in flour. Gradually stir both into flour mixture. Stir in sherry, salt, pepper and kidneys. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, until kidneys are no longer pink inside and sauce is thickened, about 10 minutes.
Sprinkle with parsley. Serve with hot cooked rice.
Yields 6 servings.
Recipe: lemon and celery pilaf
category: portuguese
id: 3869
title: lemon and celery pilaf
recipe:
Lemon and Celery Pilaf (Portugal)
1 small onion, chopped
1/4 cup butter or margarine
2 cups water
1 cup uncooked regular rice
2 stalks celery, sliced
2 teaspoons instant chicken bouillon
2 teaspoons finely shredded lemon peel
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon red pepper sauce
2 tablespoons snipped parsley
Cook and stir onion and garlic in butter in saucepan until onion is tender.
Stir in remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat. Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes.
Yields 7 servings.
Recipe: marinated black-eyed peas
category: portuguese
id: 3870
title: marinated black-eyed peas
recipe:
Marinated Black-Eyed Peas (Salada de Feij?o Frade)
3 cups water
1/2 pound dried black-eyed peas (about 1 1/2 cups)
1 cup finely chopped onion
1/4 cup chopped green bell pepper
1/4 cup olive oil
2 cloves garlic, finely chopped
2 tablespoons snipped fresh cilantro
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon marjoram leaves
1/4 teaspoon pepper
3 hardboiled eggs, sliced
Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; reduce heat. Cover and simmer until tender, 50 to 60 minutes; drain.
Mix peas and remaining ingredients except 1 hardboiled egg in large bowl. Cover and refrigerate 3 hours.
Arrange remaining egg on top of mixture; sprinkle with additional snipped cilantro if desired.
Yields 5 servings.
Recipe: mushrooms with garlic
category: portuguese
id: 3871
title: mushrooms with garlic
recipe:
Mushrooms with Garlic (Champi?ones al Ajillo)
Avoid overcooking the mushrooms as that will make them less plump and juicy.
2 tablespoons olive oil or vegetable oil
4 cloves garlic, minced
8 ounces medium mushrooms, cut into halves
2 tablespoons dry sherry
1 teaspoon lemon juice
1/4 teaspoon salt
Dash of pepper
Snipped parsley
Heat oil in 10-inch skillet until hot. Cook and stir garlic over medium heat 1 minute; add mushrooms. Cook and stir 2 minutes; reduce heat. Stir in remaining ingredients except parsley. Cook and stir until hot, about 2 minutes. Sprinkle with parsley.
Makes 4 servings.
Recipe: pineapple with port
category: portuguese
id: 3873
title: pineapple with port
recipe:
Pineapple with Port (Ananas ao Porto - Portugal)
4 (1/2 inch thick) slices fresh pineapple
2 to 3 teaspoons granulated sugar
1/4 cup ruby port or Madeira
Place each slice pineapple on dessert plate; sprinkle with sugar unless the pineapple is very sweet. Sprinkle 1 tablespoon of the port over each pineapple slice. Cover and refrigerate at least 4 hours.
Garnish with fresh mint leaves if desired.
Yields 4 servings.
Recipe: portuguese liver with bacon
category: portuguese
id: 3874
title: portuguese liver with bacon
recipe:
Portuguese Liver with Bacon (Iscas)
This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.
1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
Dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
Minced parsley
Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.
Drain liver; strain. Reserve wine mixture. Pat liver dry.
Heat oil in 12-inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain.
Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet.
Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Simmer uncovered until liquid is reduced to about 1/4 cup.
Pour sauce over liver; sprinkle with bacon and parsley.
Yields 4 servings.
Recipe: portuguese poached meringue
category: portuguese
id: 3875
title: portuguese poached meringue
recipe:
Portuguese Poached Meringue (Pudim Molokov)
Apricot Sauce
Granulated sugar
10 egg whites
1/2 teaspoon cream of tartar
1 cup granulated sugar
Prepare Apricot Sauce.
Grease 12-cup Bundt cake pan; sprinkle with sugar. Preheat oven to 350 degrees F.
Beat egg whites and cream of tartar in large mixer bowl until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until soft peaks form. Pour into pan; cut gently through batter with metal spatula. Place pan in shallow roasting pan on oven rack. Pour 1 inch of very hot water into roasting pan. Bake until top is golden brown and meringue is set, about 45 minutes.
Immediately loosen meringue from edges of pan. Invert on heatproof serving plate. Cool 30 minutes; refrigerate uncovered no longer than 24 hours.
Cut meringue into wedges; serve with Apricot Sauce, and garnish with mint leaves.
Apricot Sauce
1 (6 ounce) package dried apricots (1 cup)
2 cups water
2 to 3 tablespoons granulated sugar, to taste
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
Heat apricots, water, sugar and cinnamon to boiling; reduce heat. Cover and simmer until apricots are tender, about 15 minutes.
Place apricot mixture and lemon juice in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until smooth, about 15 seconds.
Stir in 1 to 2 tablespoons water, if necessary, until of desired consistency. Refrigerate until chilled, about 3 hours.
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