Portuguese

Laurinda Silva’s Portuguese Potato Salad With Tuna

September 19, 2014

Let me just say right off the bat that my very best friend in the entire world, Laurinda Silva, is Portuguese. Recently, someone asked me for the recipe for Portuguese Potato Salad With Tuna and I was fortunate to go directly to the source. Both Laurinda’s parents were from Portugal. She grew up speaking Portuguese and lived in Artesia, California until her family moved to Washington State to open a dairy farm. There is a funny story about how Laurinda’s father came to America. Apparently, he was a merchant marine and was docked in the U.S. on one of his trips. He left the boat and never returned. When someone accused him of “jumping ship,” he said, “I don’t know why people say I jumped ship. I just walked off.” Anyway, here is Laurinda’s family Portuguese Potato Salad With Tuna recipe. She was more than happy to share it with me and, in turn, I am more than happy to share it with you.

Chorizo Pasta Bake

February 15, 2013

Chorizo Pasta Bake

Make sure to slightly undercook the pasta as it will cook in the oven too.  The goal is for the finished dish to retain some bite and texture. 

INGREDIENTS

2 Tablespoons Olive Oil

1 Finely Chopped Red Onion

3 Crushed Garlic Cloves

8 Ounces Sliced Chorizo

7 Cups Chopped Tomatoes

1 Tablespoon Red Wine Vinegar

14 Ounces Fusilli

1/2 Cup Chopped Fresh Basil Leaves

1/2 Cup Grated Parmesan

 

Preheat your oven to 350º F.  In a large sauté pan heat 1 tablespoon olive oil over a medium heat. Add the chopped onion and sauté for 5 minutes.  Add the garlic and cook for another minute.  Remove and place into a 1 1/2 quart glass baking dish.  In the same sauté pan sauté the chorizo for 2 minutes until it starts to get a bit crisp. Return the cooked onions to the pan with the chorizo and add the chopped tomatoes and red wine vinegar.  Cook for 10 minutes and then turn the heat off and let sit until you are ready to assemble in the baking dish.  In a large pot add water and salt.  Add the fusilli and cook until nearly al dente.  Remove from the heat and drain.  Toss the cooked pasta with the remaining olive oil.  Stir the cooked pasta nto the sauté pan.  Add the basil.  Pour the contents of the sauté pan into the glass baking dish.  Sprinkle with the grated parmesan and bake for 25 minutes.  Remove from the oven and let sit for 5 minutes before serving.  Serves 4

Portuguese Fish Stew

October 13, 2011

Portuguese Fish Stew

This recipe is for my best friend in the whole world whose family came from Portugal. The Portuguese are great lovers of fish have created simple but delicious seafood recipes over many years. I think you will like this version of Portuguese Fish Stew.

INGREDIENTS

1 Pound Salt Cod

1 Cup Olive Oil

2 Large Chopped Onions

3 Chopped Garlic Cloves

3 Medium Peeled & Diced Potatoes

1 Medium Peeled & Diced Carrot

5 Peeled, Seeded & Sliced Tomatoes

½ Cup Chopped Parsley

1 Cup White Wine

½ Teaspoon Freshly Ground Pepper

1 Teaspoon Dried Thyme

¼ Teaspoon Kosher Salt

Soak the cod in water for 24 hours. Change the water two or three times. Drain the cod and cut in 2 inch rectangles. In a medium cooking pot place the cut cod and bring 6 cups of water to a boil. Turn the heat to medium low and simmer for 15 minutes. Drain the cod and remove the skin and any small bones. Break the fish into flakes and set aside. Heat the olive oil in a large skillet over a medium high heat. When the skillet is hot stir in the chopped onions, carrot, garlic and potatoes. Cook for 3 minutes until the onions are translucent. Add the cod, tomatoes, parsley and wine. Season with the thyme, pepper and salt. Cover the skillet and simmer on a low heat for 2 ½ hours. The fish should be extremely tender. Serves 4

Latest Recipes

Pork Belly Cubano

Pork Belly Cubano

Blueberry Skillet Cake

Blueberry Skillet Cake

Waffles With Maple & Apples

Waffles With Maple & Apples

Crunchy Sheet Pan Pork Chops

Crunchy Sheet Pan Pork Chops

Peanut Butter & Apple Snack Cake

Peanut Butter & Apple Snack Cake