Portugal

STAPLE FOOD

• Fish
• Shrimp
• Rice
• Potato
• Wheat

Portuguese Feijoada, with Accompaniments (Vinaigrette, Rice, Collard Greens)

Ingredients

• 2 tablespoons vegetable or olive oil
• 2 large onions, chopped
• 5 cloves garlic, crushed or minced
• 4 slices bacon, chopped
• 2 pounds dried black beans, soaked overnight and drained
• 1 pound salt pork, cut into 1/2-inch cubes, boiled for 5 minutes and drained
• 2 pounds Linguica, cut crosswise into 1/2-inch slices
• 1 pound smoked lean ham hocks, fat scored
• 1 pound corned beef, cut into 2-inch cubes
• 1 orange, washed very well and quartered
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 2 quarts water, plus more as needed
• Portuguese rice, for serving, recipe follows
• Vinaigrette Sauce (Molho de vinagrete), for serving, recipe follows
• Sauteed Collard Greens (Couve refogada), for serving, recipe follows

Directions

In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the beans are very tender, about 2 hours.

Remove from the heat and discard the bay leaves and orange quarters. Serve with Portuguese rice,Vinaigrette Sauce and Sauteed Collard Greens.

Vinaigrette Sauce (Molho de Vinagrete):

• 4 large tomatoes, chopped
• 1 large white onion, finely chopped
• 2 fresh red cayenne peppers, seeded and minced or 1/4 teaspoon crushed red pepper
• 1 cup white vinegar
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 cup chopped parsley leaves

Combine all ingredients in a large bowl. Stir well and serve at room temperature over meat and beans.

Portuguese Rice:

• 1/4 cup canola oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 cups long grain white rice, washed and drained
• 4 cups boiling water
• 1 bay leaf
• 2 medium tomatoes, chopped
• 1/2 teaspoon salt

In a 4-quart pot, heat the oil over medium-high heat. Add the onions and garlic and stir-fry until golden. Add the rice and cook, stirring constantly, until slightly toasted and fragrant, 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt and bring to a boil. Cover and reduce the heat so that the rice just simmers. Cook undisturbed until tender, about 20 minutes. Remove from the heat and let stand covered without stirring for 10 minutes.

Fluff with a fork, discard the bay leaf, and serve.

Sauteed Collard Greens:

• 2 tablespoons canola oil
• 3 cloves garlic, crushed
• 2 bunches collard greens, washed well and shredded
• 1 (12-ounce) beer
• 1 teaspoon salt

Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.

Ingredients

• 2 tablespoons vegetable or olive oil
• 2 large onions, chopped
• 5 cloves garlic, crushed or minced
• 4 slices bacon, chopped
• 2 pounds dried black beans, soaked overnight and drained
• 1 pound salt pork, cut into 1/2-inch cubes, boiled for 5 minutes and drained
• 2 pounds Linguica, cut crosswise into 1/2-inch slices
• 1 pound smoked lean ham hocks, fat scored
• 1 pound corned beef, cut into 2-inch cubes
• 1 orange, washed very well and quartered
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 2 quarts water, plus more as needed
• Portuguese rice, for serving, recipe follows
• Vinaigrette Sauce (Molho de vinagrete), for serving, recipe follows
• Sauteed Collard Greens (Couve refogada), for serving, recipe follows

Directions

In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the beans are very tender, about 2 hours.

Remove from the heat and discard the bay leaves and orange quarters. Serve with Portuguese rice,Vinaigrette Sauce and Sauteed Collard Greens.

Vinaigrette Sauce (Molho de Vinagrete):

• 4 large tomatoes, chopped
• 1 large white onion, finely chopped
• 2 fresh red cayenne peppers, seeded and minced or 1/4 teaspoon crushed red pepper
• 1 cup white vinegar
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 cup chopped parsley leaves

Combine all ingredients in a large bowl. Stir well and serve at room temperature over meat and beans.

Portuguese Rice:

• 1/4 cup canola oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 cups long grain white rice, washed and drained
• 4 cups boiling water
• 1 bay leaf
• 2 medium tomatoes, chopped
• 1/2 teaspoon salt

In a 4-quart pot, heat the oil over medium-high heat. Add the onions and garlic and stir-fry until golden. Add the rice and cook, stirring constantly, until slightly toasted and fragrant, 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt and bring to a boil. Cover and reduce the heat so that the rice just simmers. Cook undisturbed until tender, about 20 minutes. Remove from the heat and let stand covered without stirring for 10 minutes.

Fluff with a fork, discard the bay leaf, and serve.

Sauteed Collard Greens:

• 2 tablespoons canola oil
• 3 cloves garlic, crushed
• 2 bunches collard greens, washed well and shredded
• 1 (12-ounce) beer
• 1 teaspoon salt

Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.

Dessert

Almond Cake

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1/3 cup melted butter , cooled to room temperature
• 2/3 cup sliced almonds

Hot Almond Syrup

• 3/4 cup granulated sugar
• 6 tablespoons water
• 1/2 teaspoon almond extract

Directions:

1. 1
   Preheat oven to 350°F.
2. 2
   Combine flour, sugar, baking powder, baking soda and salt. Set aside.
3. 3
   Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.
4. 4
   Add flour mixture and mix with spoon until nearly smooth.
5. 5
   Turn into a buttered 9" springform pan.
6. 6
   Bake until center of cake springs back when lightly touched, about 35 minutes.
7. 7
   Remove from oven.
8. 8
   While is hot, cover top with sliced almonds.
9. 9
   Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
10. 10
    Broil about 6" from heat until almonds are lightly toasted.
11. 11
    Cool on rack 15 minutes.
12. 12
    Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.
13. 13
    Hot Almond Syrup: In 1-qt saucepan combine sugar and water.
14. 14
    Boil until mixture reaches 220F on candy thermometer.
15. 15
    Remove from heat and add almond extract; stir well.