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 liberal amount of chopped cilantro and tomato stirred into the pot just before serving makes this a memorable way of serving fava beans-Portuguese style.
A creamy custard riddled with flakes of sweet coconut. That’s what pasteis de coco, from 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.
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