Salada de Feijão Frade com Atum
Serves 4 to 6

Portuguese Salad of Black-Eyed Peas with Tuna

This is a classic recipe popular in the Estremadura region, which is made by  home cooks and chefs alike. In my kitchen, I rarely make it the same way twice, and I suggest you don’t, either.
In winter, I’ve eaten it warm crowned with chopped hard-boiled eggs or sliced boiled potatoes that I’ve browned in a skillet. For a light summer lunch, I’ve served it cold with slices of crisp apples or pears. I’ve even served it, minus the tuna, alongside medium-rare grilled tuna steaks — a sort of deconstructed homage to its origins.—David Leite
Ingredients
1 1/2 cup dried black-eyed peas, picked over and rinsed
5 tablespoons extra-virgin olive oil, or more if needed
3 tablespoons white wine vinegar, or more if you want a zingier taste
1 small yellow onion, cut in half then sliced into thin half moons (about 1/2 cup)
2 small garlic cloves, minced
4 tablespoons fresh flat-leaf parsley leaves, thinly sliced
9 ounces (1 1/2 six-ounce cans) imported tuna in oil, well drained and lightly flaked
Kosher salt and freshly ground black pepper
Directions
1. Soak the beans in a large saucepan for 2 hours in enough water to cover by 2 inches. Drain and fill the pot with fresh water. Bring to a boil over high heat, reduce the heat to low, and simmer until the beans are tender but still hold their shape, 20 to 30 minutes. Drain and set aside.
2. In a small bowl, whisk the oil and vinegar until blended. In a large serving bowl, combine the beans, onion, garlic, and 3 tablespoons of the parsley. Pour in the dressing and toss to coat. Fold in the tuna, season with salt and pepper to taste, and cover with plastic wrap. Refrigerate for at least 2 hours for the flavors to blend. Remove from the fridge 30 minutes before serving.
3. Take a taste. Add a splash of oil or vinegar or season with salt and pepper, if needed. Toss, sprinkle with the remaining 1 tablespoon of parsley, and bring to the table.

 Recipe © 2009 David Leite. All rights reserved.
Leite's Culinaria

Guns N' Roses - November Rain

Adele - Set Fire To The Rain (Live at The Royal Albert Hall) 
 

Cedar-Planked Lobster Tails with Corn-Smoked Chile Relish

Sometimes—admit it—part of the fun of grilling is showing off. When you’re doing something really cool, like smoking lobster tails between two planks of wood, it’s fun to have an audience to appreciate it. More important, the results taste amazing. The smoky, piney cedar perfumes the sweet lobster like you would not believe. This method was traditionally used by the Native Americans of the Pacific Northwest to cook salmon, and it still works.

You’ll need untreated cedar planks, which you can buy at a lumberyard or at barbecuewood.com.

Serves 4; can be doubled for 6 to 8

Ingredients
For the relish
8 ears corn, silks removed, husks left on, soaked in cold water for 10 minutes
1/2 red onion, thinly sliced
2 teaspoons chipotle purée (see note)
1/4 cup fresh lime juice
3 tablespoons mild vegetable oil, such as canola
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
Salt and freshly ground black pepper
For the lobster recipe
4 cedar planks (about 10×12 inches each), soaked in cold water for 1 hour
Four (8- to 10-ounce) lobster tails or 8 smaller tails in the shell
Mild vegetable oil; such as canola
Salt and freshly ground black pepper

Directions
Make the relish
1. Heat your grill to medium-high.
2. Place the wet corn on the grill, close the grill hood, and cook, turning once, for 15 to 20 minutes until steamed through and hot but still crisp (test by carefully piercing with a knife).
3. When the corn is cool enough to handle, strip off the husks and cut the kernels from the corncobs by standing them on end in a large bowl and cutting downward with a small knife. Place in a medium bowl and add the onion. Whisk the chipotle, lime juice, and oil together in a small bowl and pour over the corn mixture. Mix in the cilantro and parsley and season to taste with salt and pepper. Cover and refrigerate for at least 1 hour before serving. (The relish can be made a few hours in advance, covered, and kept refrigerated.)
Make the lobster
1. Heat your grill to medium-high.
2. Remove the planks from the water and place them on the grill to heat. Brush the lobster tails with oil and season with salt and pepper.
3. Arrange the tails meat side down on two of the planks (leave the planks on the grill). Using tongs, place the two remaining planks on top (the planks will be hot). Close the grill hood and cook until just cooked through, 12 to 15 minutes. Remove to a platter and top with corn relish. Serve immediately.
Note: To make chipotle purée, buy canned chipotles in adobo and purée the chiles with the sauce in a blender or food processor. Covered and refrigerated, chipotle purée keeps for weeks.

Recipe © 2004 Boy Meets Grill, Inc. All rights reserved.

Courtesy of  Leite's Culinaria  and linked to www.MyEuroElite.com for your choice of the finest dishes.

*Somebody That I Used to Know* - Walk off the Earth

Rhode Island Clam Chowder

As with fried chicken or barbecue in the South, the finer points of making clear-broth clam chowder inspire intense debate among Rhode Islanders. The question of whether it’s best to chop, mince, or grind the clams can prompt arguments so impassioned, a full-blown melée complete with quahogs pinging off foreheads isn’t out of the question. Purists insist salt pork is the only acceptable fat. Others thwart tradition and use vegetable oil, bacon, or butter. Varying opinions about the proper size of potato cubes abound. A dash or two of Worcestershire sauce is hailed by some, disdained by others. And in certain quarters, the mere mention of fresh herbs can trigger a level of scorn usually reserved for Yankees fans in this decidedly Red Sox-obsessed state. You decide.— Laurie Jones

Ingredients
10 to 12 quahogs in the shell
1/4 pound salt pork, cut into 1/2-inch dice
1/2 cup onions, cut into 1/4-inch dice
3 pounds all-purpose potatoes, peeled and cut into 1/2-inch to 3/4-inch dice
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce

Directions
1. Scrub the quahogs and rinse clean under cold running water. Discard any that aren’t tightly closed. Put the quahogs in a stockpot and cover with 6 cups of cool water. Bring to a simmer over medium- to medium-high heat. Cover the pot and cook just until the quahogs open, about 8 to 10 minutes. Don’t overcook. Immediately remove the quahogs from the pot.
2. When cool enough to touch, remove the cooked quahog meat from the shells and chop it into 1/8-inch dice. Set aside.
3. Cover the stockpot and place over low heat to keep the broth-infused water warm while you prepare the remaining ingredients.
4. In a skillet, cook the salt pork over medium heat until the fat renders and the meat is browned and crisp. Remove and set aside. Add the onions to the skillet and saute until they’re translucent but not colored.
5. When the onions are cooked, scrape them, along with any brown bits stuck to the skillet, into the clam broth. If necessary, deglaze the frying pan with a ladle of broth and then pour the liquid back into the stockpot.
6. Bring the broth to a gentle boil over medium-high heat and add the potatoes. Cover and cook, stirring occasionally, until tender, about 10 to 15 minutes. Stir in the salt pork. Season with the pepper and the Worcestershire sauce.
7. Add the cooked quahogs and heat through for a minute. Taste and correct seasonings. Serve immediately in a MyEuroElite bowl by Vista Alegre. Or, if you prefer, let cool, cover, and refrigerate. Reheat the next day.

Recipe © 2006 by Linda Beaulieu. All rights reserved.

From: Leite's Culinaria

Chicken and Feta Cheese Calzone

Calzone

Calzones

Ingredients:

Crust

• 1 1/4 cups beer -- warmed
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 tablespoon olive oil
• 3 cups bread flour
• 2 teaspoons yeast

Filling

• 4 Roma tomatoes -- chopped
• 3 cloves garlic -- minced
• fresh basil -- chopped
• 1 chicken breast - cooked and chopped
• parmesan cheese -- shredded
• feta cheese -- crumbled

Preparation:

Choose your favorite method for making dough.

While you're waiting, combine the tomatoes, garlic, and basil, and set aside. Divide the dough into two balls, and roll one into a circle appx. 12" in diameter. Layer half of the circle with parmesan cheese, chicken, tomato mixture, and a liberal dose of crumbled feta.

Fold crust over and seal the edges. Repeat with other half of dough. Bake at 350 for ~15-20 minutes. When done, brush the crusts with melted butter, and enjoy. This makes two good-sized calzones. Serve with your favorite Vista Alegre Platter from My Euro Elite.

Serves: 2

From: Great Recipes Online