brazilian portuguese or just portuguese recipes?

Question

brazilian portuguese recipes?
i am brazilian portuguese and have never had the chance to explore my heritage for personal reasons. i would really like to try some of their recipes if anyone has some. any recipe is appreciated.

Answer 1

I did some research and found 2 authentic sites with traditional Portuguese and Brazilian recipes. The first is an authentic Brazilian recipe and the 2nd is a site devoted to Brazilian-Portuguese cuisine and culture. I hope you enjoy!

Pastel com o Diabo Dentro
(Pastry with the Devil Inside)
by Cherie Hamilton
from Cuisines of Portuguese Encounters
(Hippocrene Books, 2001)
Makes about 24 pastries




This appetizer gets its name from the hot peppers in the filling. Be sure to use fresh tuna, if available, because the hot pepper marinade permeates the raw fish and gives it a more pungent flavor. The combination of sweet potato, cornmeal, and tuna may seem strange at first, but just one bite will convince you otherwise. "Fantastic" will be your response. Double the recipe if you are planning a party. These pastries, along with soup and salad, also make a nice lunch.


convert Ingredients
Pastry
2 large sweet potatoes, unpeeled (about 2 1/2 pounds)
2 cups finely ground yellow cornmeal or regular cornmeal

Filling
1 pound fresh tuna, chopped fine by hand, or 2 (6-ounce) cans tuna
1 teaspoon salt
1 to 2 tablespoons red-pepper flakes, or 2 chile peppers, finely chopped
3 large cloves garlic, minced
1 tablespoon white vinegar
2 tablespoons vegetable oil
1 medium yellow onion, coarsely chopped
1 large tomato, finely chopped
2 teaspoons tomato paste

Vegetable oil for frying



Buy the Book Method
PASTRY
1. Wash potatoes and place in a 5-quart pot with water to cover. Bring to a boil, reduce heat, and simmer until potatoes are tender (about 30 minutes). When potatoes are done, remove from pot, cool, and save the water. Peel potatoes, cut into cubes, and mash until all lumps disappear.

2. With a wooden spoon, stir in cornmeal, 1/2 cup at a time. Continue to add flour until mixture forms a soft dough. If dough becomes too dry, add a teaspoon or two of the water from the boiled potatoes. Roll dough into a ball, cover with a damp cloth, and refrigerate while you prepare the filling.

FILLING
1. Place tuna in a small bowl. Add salt, red-pepper flakes, garlic, and vinegar and mix well. Marinate tuna for 30 minutes.

2. Heat oil in medium fry pan, add chopped onion and sauté until soft and transparent. Add tomato and tomato paste, mix well, and simmer 5 minutes or until tomato is soft. Stir in the tuna mixture and cook over low heat for about 5 minutes (or, if using canned tuna, until mixture is heated through). Add water from potatoes, as needed, so that the mixture remains moist. Remove from heat and cool.

3. Remove dough from refrigerator. Spread a sheet of plastic wrap on counter. Place 1 heaping tablespoonful of dough, about the size of a golf ball, in the center of the plastic wrap. Press with the heel of your hand to form a circle 3 to 4 inches in diameter. Place a tablespoon of filling in the center of the dough. Fold plastic and dough over filling to form half circle. Pull back plastic and pinch edges of dough to seal. Repeat with remaining filling and dough.

4. Heat 1 inch of oil in a large skillet to a temperature of 350°F (180°C) or until a test piece of pastry sizzles. Fry pastries until golden, about 3 minutes each side. Drain on paper towels and serve warm or at room temperature.

Cook's Notes: Cornmeal: I have made this recipe with both finely ground cornmeal (harina) and regular cornmeal. The regular cornmeal gives a coarser texture to the dough and a more substantial pastry. The harina makes a lighter dough.



Recipe © 2001 Cherie Y. Hamilton. All rights reserved.
© 1999–2006 Leite's Culinaria, Inc. All rights reserved. Terms of use.

Here is the link for the Portuguese-Brazilian cuisine:
http://www.suite101.com/discussion.cfm/portuguese_brazilian_cooking/47072

Answer 2

Portuguese Clam and Cilantro Soup:

Notes: The Portuguese add a coarse-textured bread to soak up the soup. If you prefer, serve bread alongside.

1 onion (1/2 lb.), peeled and chopped
2 tablespoons olive oil
2 bottles (8 oz. each) clam juice
1 cup dry white wine
6 dozen clams in shells, suitable for steaming, scrubbed
1 tablespoon minced garlic
1/4 teaspoon pepper
1 cup chopped fresh cilantro
2 cups 1-inch cubes crusty bread

1. In a 5- to 6-quart pan over high heat, stir onion in oil until limp, about 3 minutes. Add clam juice, wine, and 2 cups water. Bring to a boil. Add clams, garlic, and pepper.

2. Cover and cook until clams pop open, 5 to 10 minutes. Sprinkle with cilantro.

3. Distribute bread cubes equally among wide soup bowls. Spoon clams and broth into bowls.

Yield: Makes 4 or 5 servings

Answer 3

I do alot of Portuguese cooking. My husband's family is from the Azores. Their food is AMAZING! They do alot of fish and alot of eggs (beef is more prevalent on the mainland). They use alot of tomatoes, olive oil, garlic, bay leaves, and cilantro. Their meats are always marinated and roasted to perfection. Their rice is cooked in broth with garlic and butter. Their desserts are very sweet and eggy, from heavy cakes and custards to fried dough. Brazilian food is awesome too. We serve one of our favorites to guests and everyone loves it. You serve it over rice (that has been cooked in broth with salt, butter, and garlic) topped with grated cheese, salsa (fresh with plenty of cilantro), and sour cream. Here is the recipe for the beans:

INGREDIENTS
1 tablespoon olive oil
3 cups onion, chopped
8 cloves garlic, chopped, divided
1 carrot, diced
3 teaspoons ground cumin
2 teaspoons salt
1 red bell pepper, diced
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup water
1 cup orange juice
1 pinch cayenne pepper, or to taste

DIRECTIONS
Heat olive oil in a large saucepan over medium heat. Add onion, half of the garlic, and carrot. Season with cumin and salt. Cook, stirring, until onion and carrot are tender. Stir in remaining garlic, and red pepper; continue cooking until tender.

Add beans, water, and orange juice to the pan, and season with cayenne pepper. Puree part or all of the soup, depending on how you like the texture. Return puree to the pan, and simmer for 10 more minutes to blend flavors before serving.

Answer 4

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