Yield: Makes 4 servings

Active time: 30 min

Total time: 50 min

Chicken Breasts Provençal

Travel editor William Sertl took a week long boot-camp course at The Culinary Institute of America in Hyde Park, New York. For this classic French dish, students were taught how to sauté the chicken on one side—without touching it—until it's golden, before turning it only once. The pan-sauce lesson that followed yielded a simple, elegant cloak for the very juicy chicken.

Ingredients:

• 1 pound ripe plum tomatoes
• 4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 flat anchovy fillet, mashed to a paste
• 1/2 cup dry white wine
• 3/4 cup chicken stock or reduced-sodium chicken broth
• 10 pitted brine-cured black olives, thinly sliced lengthwise
• 2 tablespoons unsalted butter, softened
• 1 tablespoon finely shredded basil

Preparation:

Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.

Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.

Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.

Add chicken and simmer until just heated through, about 1 minute. Serve in a Vista Alegre covered dish and sprinkled with basil.

From: Epicurious

Portuguese Shrimp Turnovers

Rissóis  de Camarão by Ana Patuleia Ortins

 

Rissóis  de Camarão

These delectable Portuguese turnovers (rissóis) adapted from my friend, Isaura, can be served as an appetizer, single course, or snack. Although they’re usually made with shrimp, a filling of chicken or shredded poached salt cod is tasty as well.
These rissóis can be made ahead and frozen before frying (see Note). When you have unexpected guests, just take as many as you need from the freezer and fry them up. Make them small or make them a bit larger, but make them. Serve with your favorite wine.—Ana Patuleia Ortins

 

Portuguese Shrimp Turnovers - Rissóis  de Camarao 

Recipe

Ingredients

For the rissóis pastry
2 cups milk
4 tablespoons unsalted butter
1 teaspoon salt
2 cups all-purpose flour

For the rissóis filling
2 tablespoons unsalted butter
1/4 cup finely chopped onion
1 cup milk
1/2 tablespoon finely chopped cilantro or parsley
1 to 2 teaspoons hot-pepper sauce, or more to taste
1/2 teaspoon coarse salt, or more to taste
1/2 teaspoon freshly ground white pepper
1/4 teaspoon nutmeg
2 tablespoons cornstarch or flour
2 tablespoons water
1/2 pound shrimp, peeled, deveined, cooked, well drained, and coarsely chopped (about 1 1/2 cups)

For the frying
3 large eggs, beaten with 1/4 cup water for egg wash
Fine plain breadcrumbs
Olive oil or corn oil for frying

 

Directions
Make the rissóis pastry
1. In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low.
2. Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
3. Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don’t overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature.

Make the rissóis filling
1. Melt the butter in a 1-quart saucepan. Add the onion and saute over medium-high heat until lightly golden, about 10 minutes.
2. Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.
3. Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don’t over cook it or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely.

Assemble and fry the rissóis
1. Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough.
2. Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.
3. Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.
4. Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped in. Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.

Note: To freeze, line a sheet pan with plastic wrap and set the pastries down in a single layer without overlapping. Cover well with plastic wrap, smoothing out as much air as possible. Freeze. They will keep for at least a month, but you most likely will use them before that time.

Variation: Substitute 1 1/2 cups finely chopped cooked chicken, rabbit, or shredded poached salt cod for the shrimp. Stir briefly, add 1 tablespoon finely chopped celery, stir, and assemble.

Rissóis de camarao recipe © 2001 Ana Patuleia Ortins. All rights reserved.

From  Rissóis de Camarao | Portuguese Shrimp Turnovers Recipe | Leite's Culinaria

Portuguese Style Garlic-Roasted Pork

Recipe courtesy of Chef Emeril Lagasse
6 to 8 servings

Ingredients

Portuguese Style Garlic Pork Roast

• 6 to 8 red jalapenos, about 4 ounces, stemmed and seeded
• 1/2 cup minced garlic
• 1 tablespoon kosher salt
• 3 tablespoons sweet paprika
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 1/4 cup olive oil
• 1 (4 to 5-pound) boneless pork butt
• 2 cups chicken stock or low-sodium chicken broth

Directions

Combine the chiles, garlic, kosher salt, and paprika in a food processor and pulse until a paste is formed. Transfer the chile mixture to a large nonreactive bowl and add the wine, tomato paste and olive oil. Stir well to blend.

Using a sharp paring knife, make deep slits all over the roast to allow the marinade to penetrate the meat. Add the pork to the bowl and turn to coat with the marinade. Cover with plastic wrap and refrigerate overnight, turning occasionally.
Preheat the oven to 350 degrees F and bring the meat to room temperature.
Remove the meat from the marinade and transfer to a roasting pan, preferably a pan just large enough to hold the meat. Add the chicken stock to the roasting pan (it should come 1 inch up the sides of the pan) and transfer to the oven. Bake the meat for 1 1/2 hours, turning occasionally, or until browned on all sides. Make sure to add water to the roasting pan periodically as necessary during the entire roasting time to keep the drippings from burning on the pan bottom. Reduce the oven temperature to 300 degrees F and continue to cook, turning the meat occasionally, for about 4 1/2 hours longer, or until the meat is fork-tender. Set the meat aside to rest for about 15 minutes. Using a spoon, skim as much fat from the surface of the drippings as possible. Using 2 forks, pull the meat into serving-size pieces and toss with the pan juices. Season with salt to taste, if necessary, and serve either hot or warm, with the Rice or cubed boiled red potatoes on a Vista Alegre Porcelain Dish.

From: The Food Network

Recipe - Grilled Tuna with Provençal Vegetables and Easy Aioli

Grilled Tuna with Provençal Vegetables

 Recipe - Grilled Tuna with Provençal Vegetables and Easy Aioli

Today, we're doing something a bit different as so far we have been showcasing Portuguese recipes, however this is a great recipe dinner for you and your kids and we decided to share it you today—Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.


Makes: 4 servings 

Ingredients

• Nonstick vegetable oil spray
• 4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
• 2 zucchini, quartered lengthwise
• 1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
• 4 tablespoons (about) olive oil
• 2 cups assorted cherry tomatoes, halved
• 2 teaspoons herbes de Provence
• 1 garlic clove, minced
• Easy Aioli

Preparation

• Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
• Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside.
• Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli.

Easy Aioli

 

Ingredients

• 2 garlic cloves, pressed
• 1/4 teaspoon (or more) coarse kosher salt
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice

Preparation

Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

 

From : Bon Appetit -- Recipe by Amy Finley

Recipes - Pastéis de Nata - Portuguese Custard Tarts

Portuguese Pasteis de Nata Recipe

Portuguese Pasteis de Nata

The secrets to a crispy, flaky pastry is to make sure the butter is evenly layered, all excess flour is removed, and the dough is rolled very thin and folded neatly. You will need a thermometer to accurately gauge the custard. These are best eaten warm the day they’re made.

Ingredients (Makes 40 pastries)

For the dough

• 2 cups minus 2 tablespoons all-purpose flour
• 1/4 teaspoon sea salt
• 3/4 cup plus two tablespoons water
• 16 tablespoons unsalted butter, room temperature, stirred until smooth

For the custard

• 3 tablespoons all-purpose flour
• 1 1/4 cups milk, divided
• 1 1/3 cups granulated sugar
• 1 cinnamon stick
• 2/3 cup water
• 1/2 teaspoon pure vanilla extract
• 6 large egg yolks, whisked
• Powdered sugar
• Cinnamon

Directions

Make the dough

1. In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that cleans the side of the bowl, about 30 seconds.
2. Generously flour a work surface and pat the dough into a 6-inch square using a pastry scraper as a guide. Flour the dough, cover with plastic wrap, and let it rest for 15 minutes.
3. Roll the dough into an 18-inch square. As you work, use the scraper to lift the dough to make sure the underside isn’t sticking.
4. Brush excess flour off the top, trim any uneven edges, and using a small offset spatula dot and then spread the left two-thirds of the dough with a little less than one-third of the butter to within 1 inch of the edge.
5. Neatly fold over the unbuttered right third of the dough (using the pastry scraper to loosen it if it sticks), brush off any excess flour, then fold over the left third. Starting from the top, pat down the packet with your hand to release air bubbles, then pinch the edges closed. Brush off any excess flour.
6. Turn the dough packet 90 degrees to the left so the fold is facing you. Lift the packet and flour the work surface. Once again roll out to an 18-inch square, then dot and spread the left two-thirds of the dough with one-third of the butter, and fold the dough as in steps 4 and 5.
7. For the last rolling, turn the packet 90 degrees to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface.
8. Using the spatula as an aid, lift the edge closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.

Make the custard

9. In a medium bowl, whisk the flour and 1/4 cup of the milk until smooth. Set aside.
10. Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (100°C). Do not stir.
11. Meanwhile, in another small saucepan, scald the remaining 1 cup milk. Whisk the hot milk into the flour mixture.
12. Remove the cinnamon stick then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside.

Assemble and bake the pastries

13. Heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it’s about an inch in diameter and 16 inches long. Cut it into scant 3/4-inch pieces. Place a piece cut-side down in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch size). Allow the dough pieces to soften several minutes until pliable.
14. Have a small cup of water nearby. Dip your thumbs into the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom.
15. Fill each cup 3/4 full with the slightly warm custard. Bake the pasteis until the edges of the dough are frilled and brown, about 8 to 9 minutes.
16. Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with powdered sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. If you prefer, the components can be refrigerated up to three days. The pastry can be frozen up to three months. 

From: Leite's Culinaria

Recipes - Portuguese Salt Cod Fritters - Pastéis de Bacalhau

by Edite Vieira
from The Taste of Portugal

(Grub Street, 2000)
Makes 24 to 30 hors d’oeuvres

Here is a great Portuguese recipe favorite. Although their real origin is the north, cod cakes became so popular that they were adopted as a true “national specialty.” Cod cakes are ideal fare for snacks (hot or cold) and are featured at every Portuguese function, from the most sophisticated to the humblest. If there is anything really ingrained in the Portuguese palate, loved by everyone, this is it. Snobs may be somewhat derogatory about cod cakes, afraid of admitting that they too love this “poor-man’s dish,” but do not believe them. They probably eat them all the same, when nobody is looking. Cod cakes are sold at delicatessens, patisseries, roadside cafés, tavernas — everywhere in Portugal. If you can’t find or don’t like salted cod, they are also very nice made with fresh cod. - Edite Vieira

Ingredients 
10 ounces thick salted cod
14 ounces floury (starchy) potatoes
1 small onion, very finely chopped
2 tablespoons finely chopped parsley
3 large eggs Vegetable or canola oil for frying

Directions 
1. Rinse the cod well, under the tap, to wash away some of the surface salt, and place it in a roomy bowl, covering it with cold water. Change the water 4 to 5 times for a period of 12 hours (for very thin cuts) to 24 hours (for thicker cuts). Before cooking taste a few strands to make sure it’s not overly salty, although it should retain some saltiness, or it will be too bland.
2. Boil the potatoes (in their skins, for preference, so they do not absorb water); peel them and mash or sieve. Set aside.
3. Meantime, simmer the cod in enough boiling water to cover it, until tender (about 20 minutes). Drain, discard the skin and bones and flake it as much as you can with your fingers, then with a fork, to reduce it to threads. (The proper way of doing this is to place the flaked cod inside a clean cloth, fold it and squeeze and pound the contents of the cloth with your fists. In this way you will have mashed cod.)
4. Mix this mass with the mashed potatoes and add the eggs, one by one, and then the onion and parsley. Taste for salt but you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. (Avoid having cod cakes that are too salty). The mixture should be quite stiff, enabling a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk. Allow this to cool completely before deep frying, as you would deep fry fish or chips.
5. With two tablespoons, shape the fishcakes like large eggs and place in the hot oil (370°F/190°C), turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper, to absorb excess fat. Go on molding and frying until you use up the mixture.

Recipe © 1999 Grub Street. All rights reserved.

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Fine Wine - Wines of Portugal -- An Enological Delight

Wines of Portugal

Portuguese wine is the result of traditions introduced to the region by ancient civilizations, such as the Phoenicians, Carthaginians, Greeks, and mostly the Romans. Portugal started to export its wines to Rome during the Roman Empire. Modern exports developed with trade to England after the Methuen Treaty in 1703. From this commerce a wide variety of wines started to be grown in Portugal. And, in 1758, the first wine-producing region of the world, the Região Demarcada do Douro was created under the orientation of Marquis of Pombal, in the Douro Valley. Portugal has two wine producing regions protected by UNESCO as World Heritage: the Douro Valley Wine Region (Douro Vinhateiro) and Pico Island Wine Region (Ilha do Pico Vinhateira). Portugal has a large variety of native breeds, producing a very wide variety of different wines with distinctive personality.  

Grapes: 

Portugal possesses a large array of native varietals, producing an abundant variety of different wines. The wide array of Portuguese grape varietals contributes as significantly as the soil and climate to wine differentiation, producing distinctive wines from the Northern regions to Madeira Islands, and from Algarve to the Azores. In Portugal only some grape varietals or castas are authorized or endorsed in the Demarcated regions, such as:  

Vinhos Verdes - White castas Alvarinho, Arinto (Pedernã), Avesso, Azal, Batoca, Loureiro, Trajadura; red castas Amaral, Borraçal, Alvarelhão, Espadeiro, Padeiro, Pedral, Rabo de Anho, Vinhão.

Vinho Verde is produced from grapes which do not reach great doses of sugar. Therefore, Vinho Verde does not require an aging process. Vinho Verde wines are now largely exported, and are the most exported Portuguese wines after the Port Wine. The most popular variety in Portugal and abroad are the white wines, but there are also red and more rarely rosé wines. A notable variety of Vinho Verde is Vinho Alvarinho which is a special variety of white Vinho Verde, the production of Alvarinho is restricted by EU law to a small sub-region of Monção, in the northern part of the Minho region in Portugal. It has more alcohol (11.5 to 13%) than the other varieties (8 to 11.5%).
  
Porto/Douro - Red castas Touriga Nacional, Tinta Amarela, Aragonez, Bastardo, Castelão, Cornifesto, Donzelinho Tinto, Malvasia Preta, Marufo, Rufete, Tinta Barroca, Tinta Francisca, Tinto Cão, Touriga Franca; white castas Arinto, Cercial, Donzelinho Branco, Folgazão, Gouveio, Malvasia Fina, Moscatel Galego Branco, Rabigato, Samarrinho, Semillon, Sercial, Roupeiro, Verdelho, Viosinho, Vital.  

Port wine vines need to grow in schist rich soil and require a specific micro-climate. It is produced through a unique vinification method. The red varietals are the most common. The wine is produced in the beautiful landscape of the Douro Valley in Alto Douro region, a region that is classified as World Heritage by UNESCO. The wine is exported from the city of Porto, thus acquiring the name Porto (or "Port" in English-speaking countries). There are several varieties of Port wine: some of the most popular are the Tawny, White, Ruby, and Late Bottled Vintage (L.B.V.).

Douro wine (Vinho do Douro) originates from the same region as port wines. In the past they were considered to be a bitter tasting wine. In order to prevent spoilage during the voyage from Portugal to England, the English decided to add a Portuguese wine brandy known as aguardente. The first documented commercial transactions appearing in registries of export date as far back as 1679. Today's Douro table wines are enjoying growing favor in the world, maintaining many traits that are reminiscent of a port wine.

Dão - Red castas Touriga Nacional, Alfrocheiro, Aragonez, Jaen e Rufete; White castas Encruzado, Bical, Cercial, Malvasia Fina, Verdelho.

Dão wine is from the Região Demarcada do Dão, a region demarcated in 1908, but already in 1390 there were taken some measures to protect this wine. The Dão Wine is produced in a mountainous region with temperate climate, in the area of the Mondego and Dão Rivers in the north region of central Portugal. These mountains protect the castas from maritime and continental influences.

Bairrada - Red casts Baga, Alfrocheiro, Camarate, Castelão, Jaen, Touriga Nacional, Aragonez; white castas Maria Gomes, Arinto, Bical, Cercial, Rabo de Ovelha, Verdelho. Bucelas - White castas Arinto, Sercial e Rabo de Ovelha.  

Bairrada wine, is produced in the Região Demarcada da Bairrada. The name "Bairrada" is from "barros" (clay) and due to the clayey soils of the region. Although the region was classified in 1979, it is an ancient vineyard region. The vines grow exposed to the sun, favouring the further maturity of the grapes. The Baga casta is intensely used in the wines of the region. The Bairrada region produces table, white and red wines. Yet, it is notable for its sparkling natural wine: the "Conde de Cantanhede" and "Marquês de Marialva" are the official brands for this wine.

Colares - Red casta Ramisco; White casta Malvasia  

Colares wine is type of wine produced in sandy soils outside Lisbon between the foothills of Sintra and Roca Cape. Because of Lisbon's urban sprawl, the lands available for vineyards became so small, that the demands has always been higher than the production, making it one of the most expensive Portuguese wines.

Carcavelos - Red castas Castelão and Preto Martinho; White castas Galego Dourado, Ratinho, Arinto.

Setúbal - Red casta Moscatel Roxo; white casta Moscatel de Setúbal.  

Alentejo - Red castas Alfrocheiro, Aragonez, Periquita1, Tinta Caiada, Trincadeira, Alicante Bouschet, Moreto; White castas Antão Vaz, Arinto , Fernão Pires, Rabo de Ovelha, Roupeiro

Alentejo wine is produced from grapes planted in vast vineyards extending over rolling plains under the sun which shines on the grapes and ripens them for the production.

Algarve - Red castas Negra Mole, Trincadeira, Alicante Bouschet, Aragonez , Periquita; White castas Arinto, Roupeiro, Manteúdo, Moscatel Graúdo, Perrum, Rabo de Ovelha.  

Madeira - Red castas Bastardo, Tinta, Malvasia Cândida Roxa, Verdelho Tinto e Tinta Negra; white castas Sercial, Malvasia Fina (Boal), Malvasia Cândida, Folgasão (Terrantez), Verdelho.  

Tejo - Red castas Baga, Camarate, Castelão, Trincadeira, Tinta-Miúda, Preto-Martinho, Aragonez, Touriga-Franca, Touriga-Nacional, Alfrocheiro, Caladoc, Esgana-Cão-Tinto, Jaen, Petit-Verdot, Tinta-Barroca, Tinta-Caiada, Tinto-Cão, Merlot, Cabernet-Sauvignon, Bastardo, Pinot-Noir, Alicante-Bouschet, Grand-Noir, Moreto, Syrah; white castas Arinto, Fernão Pires, Rabo-de-Ovelha, Tália, Trincadeira-das-Pratas, Vital, Verdelho, Tamarez, Cerceal-Branco, Alicante Branco, Chardonnay, Malvasia-Rei, Pinot-Blanc, Sauvignon, Alvarinho, Moscatel-Graúdo, Síria, Viosinho.

Wine has been one of the most noted Portuguese exports. The country is the seventh largest exporter of the product worldwide, by value.

From: Wikipedia