o mix until dough pulls from bottom of the bowl.
uart pot.
Remove crusts from cornmeal bread and cut bread
rown, about 10 minutes. Remove from pot and let cool. Cut
ll but 3 tbsp fat from pan and add onions. Cook
br>Remove the red peppers from the oven and place them
-2 minutes.
Add Portuguese Wine (Vinho Verde) and reduce
Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.
elow.
Remove the cover from the vegetables and add chorizo
Combine ham hocks and sausage in heavy large saucepan over medium-high heat and saute for 4 minutes.
Add remaining ingredients with enough water to cover.
Bring to a boil, skimming foam from surface.
Reduce heat to medium-low and simmer about 2 hours.
Remove ham hocks from soup; discard bones and cut
meat into bite-size pieces.
Blend into soup.
Ladle into bowls and serve hot.
Makes 8 servings.
or 5 minutes, then remove from the heat, gently stir in
In a small bowl whisk eggs, sea salt, white pepper, Portuguese Allspice and cream.
In a 8-inch omelet pan melt butter. As the eggs start to set-up gently push to the center using a rubber spatula.
Add onions, peppers, Rabacal cheese and cook omelet 1-2 minutes. Add cilantro, cook 1-minute and flip omelet over.
Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate. Garnish with Fresh Cantaloupe or Fresh Fruit and Fresh Sliced Tomatoes.
Trim fat from pork. Cut into 3/4 \"
0 minutes.
Remove pot from the heat and let cool
llow to boil.
Remove from the heat and cool to
ven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt
o room temperature before removing from the.
pan. Serve at
about 4-5 minutes. Remove from heat and hold warm for
Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.
Boil ham hocks in 2 quarts water until tender.
Cut meat from bones; replace meat in pot.
Add all ingredients except cabbage and macaroni; salt and pepper to taste.
Simmer 1 hour, stirring frequently.
Add a little water if too thick.
Finally, add cabbage and macaroni and continue cooking until macaroni is tender.
Serves 10 to 12.
Put sausage, ham hocks, onion and water into large pot.
Cover and cook on low heat for 1 hour.
Remove meat from ham hocks.
Put meat back into soup and add carrots, potatoes, cabbage and tomato sauce.
Cover and continue cooking for 1 1/2 hours, stirring occasionally.
Stir in undrained beans and cook a few more minutes, adding more water, if needed.
Serves 10 to 12.
Best if refrigerated overnight, skimming off excess grease before heating.