Mussels and Shrimp inchouriçoSauce
½ Cup of Olive Oil
3 Garlic Cloves minced
1 Green Pepper diced
1 Large Tomato, seeds removed and diced
1 Bay Leaf
6 oz Tomato Paste
½ 750ml Bottle of White Wine
1 Lb of Mussels
1 Lb of Shrimp
1 Sprig of Fresh Parsley
Sea Salt and Fresh Ground Pepper
Line a large pot with olive oil
Add minced garlic, chorizo, diced green pepper and large tomato and simmer until slightly browned.Add bay leaf, tomato paste and wine and stir on medium heat until the sauce is blended well.Add Mussels and Shrimp and cover pot.Cook on medium for 10 minutes
Discard any unopened Mussels
Sprinkle with parsley and salt and pepper and stir until well blended.
King Crab about 3-4 lbs
4 boiled eggs
garlic cloves 3 or 4
Red Pimento sauce (mild)
pinch of cumin spice
white or red wine vinegar
squeeze of lemon
First boil water in the potfor about 15 minutes or so, grab the live crab from the back and let crab boil for about 5 to 7 minutes. Then crab change to a pinky orange colour it is cooked.
Remove crabs from the Pot, let it cool down, about 10 to 15 minutes.Boil the 4 eggs, for about 5 minutes. They need to be hard-boiled. Set to the side for decorating the salad.
Making the dressing; pour about 3/4 cup of olive oil, about 1/2 cup of red or white vinegar, chopped parsley about 1/2 cup, add 1 tablespoon of red pimento sauce (mild) or 1 tsp. of hot pimento sauce to the mild sauce if you prefer, chop the 3 cloves of garlic in small bits, add the 1 tsp of pepper, and a pinch of sea salt.Mix all ingredients, and put to the side.
Begin cracking the crab legs and the body of the crab.
Place all crab pieces in a rectangular casserole dish Add your boiled eggs sliced in halves, drop some pimento red pepper sauce sparingly over the whole dish and eggs.
Pour the dressing over the entire crab, making sure all pieces has some dressing.
Squeeze some lemon over the entire dish and add some parsley.
350g (12 oz) clams in shell, scrubbed
675g (1 1/2 lb) fresh chouriço chopped
1 large onion, cut into thin wedges
1 (400g) tin chopped tomatoes
450ml (16 fl oz) white wine
4 tablespoons olive oil
Wash clams well in a sink of cold water. Discard any clams that are already opened.
In a large stockpot with a tight-fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup bowls. Divide the stock into side bowls and serve withwarm loaf of crusty breadfor dipping.
1 cup of rice
2 cups of water
4 cups of milk
1 ½ cups of sugar
3 tablespoons of butter
In a pan put rice, 2 cups of water, dash of salt. Let boil until rice absorbs all of the water.Put mixture in a glass baking pan. Spread around pan evenly. On top of thespreadmixture put 3 tablespoons of butter, and a tablespoon of grated lemon peel.
In a pan put 4 cups of milk, 1 ½ cups of sugar, and warm it up. Don’t let it boil. On the side beat six eggs and add to the milk mixture. Do not let the eggs cook. Pour the milk and egg mixture over the rice. Sprinkle with cinnamon. Bake at 350 for 45 minutes or until cooked.
6 cups of water
6 medium potatoes peeled and diced
1 tablespoon of salt
1 clove of garlic diced
1 tablespoon of diced onion
1 cup of finely cut Chouriço
2 cups of finely cut kale
2 tablespoons of olive oil
Put water, salt, garlic, onion, olive oil, peeled and diced potatoes in a pot and let cook for about 20 minutes. Then put the water and the potatoes in a blender and mash it. Return mixture to pot. On the side have the kale sliced as thinly as possible. Put the kale into the mashed potato mixture and let it cook until kale is soft. In a separate pan, boil the finely choppedChouriço.Once cooked, remove theChouriçofrom the water and add it to the soup.
2 tablespoons oil
1 onion, chopped
500g chicken thighs and drumsticks, cut into pieces
200g boiled or cooked ham, cubed
2 smoked pork sausages, sliced
2 fresh pork sausages, casings removed and sliced
4 tomatoes, chopped
600g rice, washed and drained
2 spring onions, sliced
1 teaspoon freshly chopped parsley
2 teaspoons salt
1 red pepper, sliced
1.4 litres water
2 chicken stock cubes
3 cabbage leaves, sliced
Good quality olive oil for drizzling
In a saucepan, over medium heat, fry the onion and chicken in oil. Add the ham, both types of sausages and cook until golden. Add chopped tomatoes, rice, spring onions, parsley, salt and sliced red pepper. Pour in water and add 2 chicken stock cubes. Simmer for 15 minutes on low heat with the pot half covered. Add sliced cabbage and cook for 15 minutes more or until rice is tender and the water has been absorbed. Serve drizzled with olive oil.
6 egg whites
1 can condensed milk
1 pint of heavy cream
1 package of Maria Cookies (crushed to look like sawdust)
Beat the egg whites in a bowl until they start to form peaks. In another bowl mix the heavy cream until it gets firm. Once firm, mix in the condensed milk. Fold the heavy cream / condensed milk mixture to the beaten egg whites. Beat until everything is well mixed.
Put a light coating of the crushed Maria cookies in the bottom of glass bowl container. Add a layer of the egg/heavy cream/ condensed milk mixture. Next, add another 1/2 of the remaining crushed Maria cookies. Add a second layer of the remaining egg/heavy cream/ condensed milk mixture. Top it off with the rest of the Maria cookies that is left. Refrigerate for several hours before serving. This is a good dessert to make a day ahead.
1 cup of white unbleached flour (and additional cup for kneading the dough)
1/2 cup water
1 tbsp. of brandy or Grand Marnier
1 tsp. salt
1 cup safflower oil or light vegetable oil
1/2 cup of sugar & cinnamon for dusting on top of the pastries.
In a bowl, add your flour, egg, water, brandy, salt and mix with a wooden spoon. On a clean counter, dust some flour, and start to knead dough until dough feels ready to roll out.
Roll out the dough with a dusted rolling-pin, rolling it out thin.
Cut into rectangle shape with two lines in the middle of each one, lay them aside.
In a frying pan add the oil. Put the temperature to medium let it heat for about 5 to 10 minutes. Test 1 pastry slice into the pan to see if it’s ready…you’ll know when the pastry is bubbling.
Add your pastry shapes to oil and let them bubble, about 3 or 4 minutes each side. You want them a very light golden white colour.
Transfer them to paper towel plate so that the oil can be absorbed. Then dust Coscorões with sugar and cinnamon lightly over top.
Lemon Crinkle Cookies
1 box lemon cake mix
1 egg, lightly beaten
1 8-ounce container Cool Whip, thawed
1/2 to 1 cup powdered sugar
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky. Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.
2 cups sugar
1 cup water
8 egg whites
16 tablespoons sugar
In a saucepan, bring the water and sugar and stir until dissolved. Cook on high until it becomes to caramelize into a syrup. When it starts browning, remove from the heat.
Pour the caramel into a bowl and set it aside.
In a flan mold, grease the mold with some spray oil or butter.
Preheat the oven to 250 º F. Separate the whites from the yolks.
In a blender, place the egg whites and beat until they are light and creamy.
Add the 16 tablespoons sugar gradually during the process of beating the egg whites.
Beat them until they are even and consistent.
Add the egg whites to the greased flan mold.
Cook it in a water bath for about 20-25 minutes until it has become golden brown on the top.
Once done, remove from the oven and let it cool for about 10 minutes.
Quickly remove the flan from the mold. Cover with the reserved caramel syrup.