Legal Sea Foods brings together all the ingredients of Portugal — onion, garlic, shellfish, cod, sausage, and tomatoes — in this delicious mariner stew.
Juice from impossible ripe summer tomatoes are turned into this favorite jelly of the Portuguese. Use it as you would any jelly: on toast, biscuits, and such.
The hearty fish chowder is an homage to the Portuguese in the New Bedford and Fall River, Massachusetts, areas. It’s replete with fish, spicy sausage, potatoes.
For this sweet Christmas dessert, slices of sponge cake are dipped in a sugar syrup then drizzled with a custard sauce and sprinkled with cinnamon.
Sonhos–Portuguese for dreams–are Portugal’s addictive doughnuts that are dusted with powdered sugar or drizzled in syrup. Caramel sauce is a good idea, too.
From the former Portuguese colony of Mozambique comes fiery prawns, coconut rice, and sauteed plantains. A drizzle of coconut-peanut sauce finishes the dish.
Portuguese salt cod is fried up and served with a irresistible garlic and red pepper sauce. This dish is pure Portuguese and a specialty of the Azores.
Meaty pork spareribs are marinated in Portugal’s hot sauce called molho de piri-piri then are grilled over an open flame–just like in Portuguese countryside.
One of Portugal most beloved dishes, these fritters are made from salt cod, potato, onion, garlic, and egg. A quick fry and they’re ready to be devoured.
Simply and simple Portuguese. Big shrimp are marinated in a piri-piri hot pepper sauce then grilled until just cooked through. A great, quick weekday dinner.
For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.
In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade.
Rice pudding is a Portuguese staple. This lighter recipe, which doesn’t call for the traditional use of eggs, is flavored with lemon and dusted with cinnamon.
A creamy custard riddle with flakes of sweet coconut and a hint of lemon are what these cups, called pasteis de coco in the Azores, Portugal, are all about.
David Leite learns the best way to get his family’s Portuguese recipes, and discovers their history, by videotaping his mother while she cooks.