Club Food

Fried Squid (Calamares Fritos)

This is a popular appetizer around the Mediterranean.
Serve with
a squeeze of lemon.

1 pound cleaned squid
Vegetable oil
1/2 cup all-purpose flour
2 eggs, slightly beaten
1 cup dry bread crumbs
Salt
Lemon wedges

Cut squid body cones into 1/2-inch slices; leave tentacles
whole.
Pat dry.
Heat 1 to 1 1/2 inches oil to 375 degrees F.

Coat squid with flour.
Dip into eggs; coat with bread crumbs.
Fry a few squid pieces at a time until golden brown, 2 to 3
minutes.
Drain; sprinkle with salt.
Serve with lemon wedges.

Yields 8 servings.

Tomato Rice (Arroz de Tomate – Portugal)

1/4 cup olive oil
2 tablespoons butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups beef or chicken broth
2 cups long-grain rice
Salt and freshly-ground pepper, to taste
Chopped cilantro for garnish (optional)

Heat the oil and butter in a large saucepan over moderate heat.
Add the onion and garlic and cook 5 minutes, until soft but not
brown.

Add the tomatoes, cover and simmer for 15 minutes.

Add the broth and bring to a boil.
Stir in the rice, salt, and
pepper, and cover.
Reduce the heat to a simmer and cook covered
until the rice is done, about 20 minutes.

Fluff with a fork and garnish with chopped cilantro if
desired.

Serves 4 to 6.

Catalan Tomato Bread

1 (1 pound) loaf French or Italian bread
1 or 2 large cloves garlic, peeled
2 to 3 tablespoons olive oil
1 (1/2 pound) ripe tomato, rinsed

Slice loaf in half horizontally.
Set halves, cut side upon a 15
x 12-inch baking sheet.
Broil about 4inches from heat until
toasted, about 2 minutes.
If crust side is soft, turn over and
toast 1 to 2 minutes longer.

Cut garlic clove in half.
Rub cloves over cut surface of brad.
Brush or drizzle bread with oil.
Cut tomato in half horizontally;
rub cut sides over toast, squeezing slightly to release juices.

Cut bread into 1 1/2-inch wide wedges.

Creme Brulee, Catalan Style (Crema Catalana)

6 egg yolks
1 cup granulated sugar
3 1/2 cups milk
Zest of 1 lemon
2-inch piece of cinnamon stick
3 tablespoons cornstarch

Beat the egg yolks and 3/4 cup of the sugar in a bowl.

Heat 3 cups of the milk, along with the lemon zest and cinnamon
stick, in a pot over moderate heat just until it begins to boil.
Remove the milk from the heat and strain into the egg mixture,
whisking constantly.

Dissolve the cornstarch in the remaining milk and add it to the
mixture.
Pour the mixture into the pan and cook over low heat,
stirring constantly, just until it begins to bubble.

Pour into individual ovenproof serving dishes and refrigerate
for at least 2 hours.

Before serving, sprinkle the remaining sugar over the top of the
custards and place under a preheated broiler until the sugar is
melted, light brown and bubbling.
Serve immediately.

Serves 6 to 8.

Galician Almond Torte (Torta de Almendras Santiago)

This is usually decorated with a stenciled cross of Santiago de
Compostela on the top.

1 pound blanched, skinless almonds or almond powder
10 tablespoons butter
2 cups granulated sugar
6 eggs
1 1/4 cups all-purpose flour
Juice and grated zest of 1 lemon
Confectioners’ sugar

Toast the almonds in a preheated 350 degrees F oven until light
golden brown.
Process in a food processor until finely ground.

Beat the butter and sugar together until light and fluffy.
Beat
in the eggs one at a time.
Add the flour, ground almonds and lemon
zest and stir just until mixed.
Pour into a greased and floured
springform pan and bake until a knife blade inserted in the center
comes out clean, about 1 hour.

Cool for 15 minutes, then pour the lemon juice over the surface.
Remove from the pan and cool on a rack.
Dust with confectioners’
sugar before serving.

Serves 10 to 12.

Portuguese Tomato Rice (Arroz de Tomate)

1/4 cup olive oil
2 tablespoons butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups beef or chicken broth
2 cups long-grain rice
Salt and freshly-ground pepper, to taste
Chopped cilantro for garnish (optional)

Heat the oil and butter in a large saucepan over moderate heat.
Add the onion and garlic and cook 5 minutes, until soft but not
brown.

Add the tomatoes, cover and simmer for 15 minutes.

Add the broth and bring to a boil.
Stir in the rice, salt, and
pepper, and cover.
Reduce the heat to a simmer and cook covered
until the rice is done, about 20 minutes.

Fluff with a fork and garnish with chopped cilantro if
desired.

Serves 4 to 6.

Portuguese Aviz Pork with Clams

Any type of lean pork can be used.
Use the smallest clams you
can find – cherrystones or even smaller.
The Portuguese marinate
their meat for at least two days, but marinating overnight is
sufficient for a spicy flavor.

1 (2 pound) pork loin, cut into 1-inch squares
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons paprika
Dry white table wine
2 cloves pressed garlic
2 bay leaves, crumbled
2 to 3 tablespoons oil or lard
2 dozen cherrystone clams
3 cups cooked rice

Put pork cubes into a nonreactive bowl; sprinkle with salt,
pepper and paprika.
Cover with dry white table wine.
Add garlic and
bay leaves.
Cover; allow to stand overnight or at least 8 hours.
Drain; save juices.

Brown the pork slowly in oil or lard.
Add the juices from the
marinated meat.
Cook, uncovered, 30 minutes.

Add clams in shells.
Cover; cook 10 to 12 minutes longer until
clams are opened.
Don’t cook too long or clams will become
tough.

Serve on or around a bed of cooked rice, which may or may not
have been cooked with a little clam broth.

Served with chilled white wine.
A Portuguese dry white wine
would be very nice.
Serves 6.

NOTE: This marinade for pork can also be used for pork chops.
The marinated pork chops are then fried or baked.

Potato, Onion and Salt Cod Casserole (Bacalhau a Gomes de Sa -
Portugal)

1 pound dried salt cod
6 cups boiling water
2 pounds small white or new potatoes
2 to 4 tablespoons olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup chopped fresh parsley
Freshly-ground pepper, to taste
4 hard-cooked eggs, peeled and cut into wedges
12 to 18 oil-cured black olives
Additional chopped parsley

Soak the cod in water overnight in the refrigerator, changing
the water several times.
Drain and rinse well.
Place the cod in a
large saucepan and add the boiling water.
Simmer over moderate heat
for 10 to 15 minutes, until the cod flakes easily.
Drain and rinse
well, and flake into small pieces, removing any bones and bits of
skin.

Boil the potatoes until tender but firm, drain, and allow to
cool.
Peel and slice the potatoes into 1/4 inch slices.
Heat 2
tablespoons of the olive oil in a large, heavy skillet over
moderate heat.
Add the onion and garlic and cook for 5 minutes,
stirring frequently, until tender but not brown.

Remove the onions and garlic from the skillet and set aside.

Add the sliced potatoes to the skillet, along with more olive
oil if necessary, and cook for 5 minutes, stirring frequently,
until golden brown.

Layer half the potatoes in a well greased 2-quart casserole or
gratin dish.
Sprinkle with parsley and pepper, add one third of the
onion mixture, and half the cod.
Repeat, ending with a layer of the
onion mixture.
Bake in a preheated 350 degrees F oven for 30 to 40
minutes, until hot and lightly browned.

Arrange the egg wedges and olives attractively on top, and
sprinkle with a little chopped parsley.

Serves 4 to 6.

Portuguese Linguisa

5 tablespoons salt
2 tablespoons powdered dextrose
2 level teaspoons cure
4 tablespoons minced garlic
5 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon crushed marjoram
1 teaspoon cayenne pepper
1 1/2 tablespoons sausage phosphate
10 pounds coarsely chopped (1/2 to 3/4 plate) pork butt
1 1/2 cups water
1/2 cup red wine vinegar
1 tablespoon Liquid Smoke

Mix salt, powdered dextrose, cure, minced garlic, paprika,
pepper, marjoram, cayenne pepper, sausage phosphate and chopped
pork butt.
Cover and refrigerate overnight.

The following day, combine meat mixture with water, vinegar and
Liquid Smoke, mixing well.
Stuff into 35- to 38-millimeter casings,
link and hang to dry and cure for 2 days.

Makes 2 10-inch lengths per pound for 22 sausages total or 3 6-
to 7-inch lengths per pound for 33 sausages total.

Nutrition information per sausage if making 22 links: 304
calories, 34 grams protein, 17 grams fat, 0 fiber, 3 grams
carbohydrate, 110 milligrams cholesterol, 1,525 milligrams
sodium

Nutrition information per sausage if making 33 links: 202
calories, 22 grams protein, 11 grams fat, 2 grams carbohydrate, 0
fiber, 73 milligrams cholesterol, 1,017 milligrams sodium

Valencia Orange Flan

Source: Country Living

Called the national dessert of Spain, flan provides a creamy,
delicate conclusion to a meal.
For a large crowd, you’ll need to
double the recipe and use two pans.

Serves 8

Caramel
1/2 cup granulated sugar
2 tablespoons orange juice

Flan
2 cups half-and-half
2 cups heavy cream
1 cup granulated sugar
4 strips orange zest, colored part only, about 2 inches long
12 extra-large egg yolks
1/4 cup orange liqueur
Mint sprigs (optional)

Prepare Caramel: In a heavy medium-sized skillet, combine sugar
and orange juice.
Cook over low heat, stirring constantly, until
sugar dissolves and mixture begins to boil.
When boiling process
begins, stop stirring.
Holding handle of pan, gently tilt the
skillet off the heat to distribute color evenly as sugar
caramelizes.
When sugar reaches a uniform amber color, pour into a
heat-proof 10-inch pie plate.

Prepare Flan: Place a shallow baking pan in the lower third of
oven and add enough hot water to come halfway up the sides.
Heat
oven to 325 degrees F.
In a large heavy saucepan, combine
half-and-half, heavy cream, sugar, and orange zest; bring to a
simmer over low heat, stirring occasionally.
In large bowl, beat
egg yolks.
Blend 1 cup of cream mixture into the yolks.
Stir
egg-yolk mixture back into saucepan and heat, stirring constantly,
1 minute.
Remove from heat, stir in liqueur.
Pour into prepared pie
plate and place in the baking pan partly filled with water in the
oven.

Bake uncovered 1 1/2 hours or until knife blade inserted in
center comes out clean.
Remove flan and water bath from oven; cool
on a rack, cover, and refrigerate 4 to 5 hours.

To serve, run a knife blade around the edge of the flan, then
carefully invert it onto a rimmed serving plate.
Allow a moment for
the caramel to drip onto the flan.
Carefully lift pie plate.
Garnish with mint sprigs, if desired.

Nutrition information per serving: 548 calories, 7.4 g
protein, 35.7 g fat, 45 g carbohydrate, 0 g fiber, 64 mg sodium,
430 mg cholesterol

Portuguese Coconut Custards

Makes 10.

2 tablespoons cornstarch
1 cup milk
1 cup flaked coconut
3 large eggs
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract

Preheat the oven to 375 degrees F (190 degrees C).
Adjust the
rack to middle position.
Line a 12-cup muffin tin with 10 foil
cupcake papers.

Dissolve the cornstarch in 1/4 cup of the milk; set aside.

In a food processor fitted with a metal blade shred the coconut
flakes for 30 seconds.

In a large mixing bowl, stir the eggs and sugar together with a
wooden spoon.
One by one, add the cornstarch mixture, remaining
milk, coconut, melted butter and lemon extract, stirring well after
each addition.
Ladle the custard into the paper cups, filling to
1/4 inch from the top.
NOTE: Make sure to stir frequently to keep
the coconut well distributed.

Bake for 25 to 30 minutes or until the coconut is nicely
toasted.

Cool completely in the tin before serving.

Salt Cod in Tomato Sauce (Bacalhau com Tamatada -
Portugal)

1 1/2 pounds salt cod fillets
2 medium onions, sliced
1 tablespoon olive oil or Vegetable oil
2 medium tomatoes, chopped
1 clove garlic, chopped
1/8 teaspoon pepper
2 hard cooked eggs, peeled and sliced
1/4 cup pitted ripe olives, sliced
Snipped parsley

If fish fillets are large, cut into serving pieces.
Place fish
in enamel or stainless steel pan or glass bowl.
Cover with cold
water; refrigerate 12 to 24 hours, changing water 3 or 4 times.

Cook and stir onions in oil until tender.
Add tomatoes, garlic
and pepper.
Cover and simmer 5 minutes.
Pour into ungreased 12 x 7
1/2-inch baking dish.

Drain fish.
Remove bones and skin if necessary; rinse in cold
water.
Arrange fish on tomato mixture.
Cover and bake at 350
degrees F until fish flakes easily with fork, 20 to 30 minutes.

Garnish with eggs, olives and snipped parsley.

Yields 8 servings.

Sautéed Artichoke Hearts (Alcachofas Salteadas con
Jamón)

1 (14 ounce) can artichoke hearts, drained
2 tablespoons olive oil or vegetable oil
1/4 cup chopped prosciutto or Serrano ham
1/8 teaspoon coarsely-ground pepper
Minced parsley

Cut artichoke hearts into halves.

Heat oil in 10-inch skillet until hot.
Cook and stir artichoke
hearts and prosciutto in oil over medium heat until hot and hearts
are light golden brown, 6 to 8 minutes.

Stir in pepper.
Sprinkle with parsley.

Yields 3 or 4 servings.

Seafood Paella

12 mussels
6 clams
1/4 cup olive oil or vegetable oil
8 ounces raw shrimp, shelled and de-veined
8 ounces scallops
8 ounces squid or octopus, cleaned and cut into 1/4-inch rings
1 medium onion, chopped
2 cloves garlic, minced
1 (16 ounce) can whole tomatoes (with liquid)
2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1/2 teaspoon saffron or ground turmeric
1/4 teaspoon pepper
1/2 cup frozen green peas
1 (2 ounce) jar sliced pimentos, drained

Clean mussels and clams.
Discard any that are not tightly
closed.
Heat oil in 14-inch metal paella pan or Dutch oven over
medium heat until hot.
Cook and stir shrimp in oil just until pink,
about 2 minutes; remove with slotted spoon.
Cook and stir scallops
until slightly firm, 1 to 2 minutes; remove with slotted spoon.
Cover and refrigerate shrimp and scallops.

Cook and stir squid until rings begin to shrink, about 2
minutes; remove with slotted spoon.

Add more oil to pan if necessary.
Cook and stir onion and garlic
until onion is tender.
Stir in squid and tomatoes; break up
tomatoes with fork.
Heat to boiling; reduce heat.
Simmer uncovered,
stirring occasionally, 20 minutes.

Stir in shrimp, scallops, water, rice, salt, saffron and pepper.
Heat to boiling; reduce heat.
Simmer uncovered, stirring
occasionally, 10 minutes.

Arrange mussels, clams and peas on top of rice mixture Cover
loosely with aluminum foil.
Bake at 350 degrees F until liquid is
absorbed, about 25 minutes in paella pan, 40 minutes in Dutch
oven.

Discard any unopened mussels or clams.
Sprinkle with pimentos.
Garnish with lemon wedges if desired.

Yields 6 servings.

Steamed Clams with Sausage (Ameijoas na Cataplana)

This is a dish which has been around for centuries in
Portugal.

2 pounds very small clams, about 1 1/2 inches
1 large onion, thinly sliced
3 cloves garlic, chopped
1 small red or green bell pepper, cut into 1-inch pieces
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper
2 tablespoons olive or vegetable oil
1/2 cup dry white wine
1/2 cup chopped fully-cooked smoked ham
1 (5 ounce) package unsliced pepperoni, chopped
1 (16 ounce) can whole tomatoes (with liquid)
2 bay leaves

Clean clams by scrubbing them thoroughly with a stiff brush
under cold running water.
Place scrubbed clams in a large pot of
cold water to which 2/3 cup vinegar to each gallon water has been
added.
Let clams soak for 20 to 30 minutes, then change the
water.

Add a handful of cornmeal to the soaking water to purge the
clams even more effectively.
Discard any clams that have open,
cracked or broken shells.

Cook and stir onion, garlic, pepper, paprika and crushed red
pepper in oil in Dutch oven over medium heat until onion is tender.
Stir in remaining ingredients; break up tomatoes with fork.
Heat to
boiling; reduce heat.

Simmer uncovered 15 minutes.

Add clams to vegetable mixture.
Cover and simmer 20 minutes
without lifting the cover or stirring.
Remove bay leaves and any
unopened clams.
Serve with French bread if desired.

Makes 4 servings.

Dreams (Sonhos – Portugal)

1/4 pound butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup water
1 cup sifted all-purpose flour
4 large eggs
Vegetable oil (for deep frying)
Cinnamon sugar — 1/2 cup granulated sugar
mixed with 2 teaspoons ground cinnamon

Bring the butter, sugar, salt and water to a boil in a small
saucepan over high heat.
Remove from the heat and add all the flour
at once.
Beat vigorously with a wooden spoon until the mixture
comes together in a ball.
Add the eggs one at a time, beating
vigorously until each egg is absorbed by the dough before adding
the next.
The dough will give the appearance that it is separating,
but beating will incorporate the eggs.

Heat the vegetable oil to 375 degrees F and carefully drop the
dough by rounded tablespoonsful.
Do not fry more than 3 or 4 at a
time, and try to keep the temperature of the oil as close to 375
degrees F as possible.
Fry the pastries for 3 to 4 minutes, turning
as necessary, until golden brown on all sides.
Drain on paper
towels, and sprinkle with cinnamon sugar while still hot.

Makes about 2 dozen; allow 3 to 4 per serving.

Portuguese Cornbread (Broa)

2 envelopes active dry yeast
2 cups sifted stone-ground yellow cornmeal
1 1/2 cups lukewarm water
1 cup milk, scalded and cooled to lukewarm
2 tablespoons corn or vegetable oil
2 teaspoons salt
5 to 6 cups sifted all-purpose flour

Combine the yeast and half the cornmeal in a large mixing bowl.
Add 1/2 cup of the water and beat until smooth.
Allow to rise in a
warm spot until doubled in bulk, 30 to 45 minutes.

Stir the mixture to deflate it, and add the remaining water,
milk, oil, salt and the remaining cornmeal.
Stir to combine.
Add
enough of the flour, 1 cup at a time, to make a soft but workable
dough, usually about 5 cups.
Turn onto a well-floured surface and
knead vigorously for 5 minutes, until the dough is smooth and
elastic.
Shape into a ball and place in a greased bowl, turning it
so as to cover all sides lightly with grease.
Cover with a clean
cloth and allow to rise until double in bulk, about 1 hour.

Punch the dough down and knead on a well-floured surface for 5
minutes.
Replace in the bowl, allow to double in bulk again, then
knead for 5 more minutes.
Divide the dough in two and form into
round balls.
Place on a greased baking sheet or in individual
greased cake pans and allow to double in bulk again.

Place a shallow pan of water in the bottom of the oven and
preheat to 500 degrees F.
Place the loaves in the center of the
oven and bake for 15 minutes.

Reduce the oven temperature to 400 degrees F and bake an
additional 15 minutes.
Once the loaves are browned and produce a
hollow sound when thumped, remove to cooling racks.

Makes 2 loaves.

Red Pepper Paste (Massa de Pimentao – Portugal)

This paste is used as a dry marinade for a wide variety of meats
and poultry.
It is usually rubbed on the meat prior to roasting.
Though the Portuguese do not use it in this manner, it also makes a
wonderful savory spread for toast and crackers, a delicious sauce
for pasta, and an excellent dip for raw vegetables.

8 to 10 red bell peppers, cored, seeded,
and cut into strips about 1 inch wide
3 tablespoons kosher or coarse salt
3 large garlic cloves, finely chopped
1/3 to 1/2 cup extra-virgin olive oil

Place a layer of pepper strips in the bottom of a bowl about 8
inches wide.
Sprinkle with some of the salt and repeat, forming 7
or 8 layers.
Let stand uncovered at room temperature for 24 to 48
hours.

Drain off the accumulated liquid.
Place the uncovered bowl in a
250 degree F oven and roast for 2 to 3 hours, stirring
occasionally, until most of the liquid has evaporated.
Remove from
the oven and cool to room temperature.

Peel and discard the skin from the peppers.
Combine the peppers,
garlic, and about 1/4 cup of the oil in an electric blender or food
processor.
Process until the paste is smooth, scraping down the
sides of the container as needed.
With the processor running, add
the remaining oil in a thin stream until the paste is light and the
consistency of whipped butter.
Transfer to a jar with a tightly
fitting lid and refrigerate.
Use as needed, allowing the paste to
come to room temperature before serving.

Makes about 1 1/2 cups.

Baked Crab with Port (Santola ao Porto)

The Portuguese santola is a hard-shelled crab with tender, sweet
meat.

1/4 cup mayonnaise or salad dressing
1/4 cup whipping cream
2 tablespoons tawny port wine
1 tablespoon capers
1 tablespoon diced pimentos
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 scallion, with top, sliced
6 drops red pepper sauce
1 pound lump crabmeat, cartilage removed
2 tablespoons dry bread crumbs
1 teaspoon butter or margarine, melted
Snipped parsley
Lemon wedges

Mix mayonnaise, whipping cream, wine, capers, pimentos, mustard,
salt, scallion and pepper sauce in medium-size bowl.
Gently stir in
crabmeat.
Divide mixture among 4 ungreased scallop baking shells or
individual casseroles.

Mix bread crumbs and margarine; sprinkle over crab mixture.
Bake
uncovered at 375 degrees F until mixture is bubbly and crumbs are
golden brown, about 20 minutes.

Sprinkle with parsley, and serve with lemon wedges.

Green Beans in Tomato Sauce

This is popular in Northern Spain and Portugal.

1 medium onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil or vegetable oil
1 1/2 pounds green beans, cut into 3-inch pieces
3 medium tomatoes, chopped
1/4 cup minced parsley
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper

Cook and stir onion and garlic in oil in 3-quart saucepan until
onion is tender.
Add remaining ingredients except cheese.
Cover and
simmer over low heat until beans are tender, 15 to 20 minutes.

Yields 6 servings.

Herbed Potatoes (Batatas con Louro – Portugal)

1 1/2 pounds new potatoes
6 bay leaves
2 tablespoons olive oil or vegetable oil
2 tablespoons butter or margarine
1/2 teaspoon salt
Dash of pepper

Pare a narrow strip around center of each potato.
Heat 1 inch
salted water to boiling.
Add potatoes and bay leaves.
Heat to
boiling; reduce heat.
Cover and cook until potatoes are tender, 20
to 25 minutes; drain.

Heat oil and butter in skillet until butter is melted and
bubbly.
Add potatoes and bay leaves; stir to coat with oil mixture.
Sprinkle with salt and pepper.
Cook uncovered over medium heat,
turning potatoes frequently, until golden brown, 10 to 12
minutes.

Remove bay leaves.

Yields 4 servings.

Kidneys in Sherry Sauce

1/2 cup milk
2 pounds veal kidneys
1/4 cup olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup beef broth
3/4 cup dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
Minced parsley
Hot cooked rice

Pour milk over kidneys in non-reactive bowl.
Add enough water to
cover kidneys.
Cover and refrigerate 1 hour.
Drain and rinse
kidneys; pat dry.
Cut kidneys lengthwise into halves.
Remove fat
and membranes with kitchen scissors.
Cut kidneys into 1-inch
pieces.

Heat oil in 12-inch skillet until hot.
Cook and stir kidneys in
oil over medium heat until brown on all sides, about 8 minutes;
remove with slotted spoon.
Cook and stir onion and garlic in
remaining oil until onion is tender.

Remove from heat; stir in flour.
Gradually stir both into flour
mixture.
Stir in sherry, salt, pepper and kidneys.
Heat to boiling,
stirring constantly; reduce heat.
Simmer uncovered, stirring
occasionally, until kidneys are no longer pink inside and sauce is
thickened, about 10 minutes.

Sprinkle with parsley.
Serve with hot cooked rice.

Yields 6 servings.

Lemon and Celery Pilaf (Portugal)

1 small onion, chopped
1/4 cup butter or margarine
2 cups water
1 cup uncooked regular rice
2 stalks celery, sliced
2 teaspoons instant chicken bouillon
2 teaspoons finely shredded lemon peel
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon red pepper sauce
2 tablespoons snipped parsley

Cook and stir onion and garlic in butter in saucepan until onion
is tender.

Stir in remaining ingredients except parsley.
Heat to boiling,
stirring once or twice; reduce heat.
Cover and simmer 14 minutes
without lifting cover or stirring.

Remove from heat.
Stir in parsley lightly with fork; cover and
let steam 5 to 10 minutes.

Yields 7 servings.

Marinated Black-Eyed Peas (Salada de Feijão
Frade)

3 cups water
1/2 pound dried black-eyed peas (about 1 1/2 cups)
1 cup finely chopped onion
1/4 cup chopped green bell pepper
1/4 cup olive oil
2 cloves garlic, finely chopped
2 tablespoons snipped fresh cilantro
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon marjoram leaves
1/4 teaspoon pepper
3 hardboiled eggs, sliced

Heat water and peas to boiling in 3-quart saucepan.
Boil 2
minutes; reduce heat.
Cover and simmer until tender, 50 to 60
minutes; drain.

Mix peas and remaining ingredients except 1 hardboiled egg in
large bowl.
Cover and refrigerate 3 hours.

Arrange remaining egg on top of mixture; sprinkle with
additional snipped cilantro if desired.

Yields 5 servings.

Mushrooms with Garlic (Champiñones al
Ajillo)

Avoid overcooking the mushrooms as that will make them less
plump and juicy.

2 tablespoons olive oil or vegetable oil
4 cloves garlic, minced
8 ounces medium mushrooms, cut into halves
2 tablespoons dry sherry
1 teaspoon lemon juice
1/4 teaspoon salt
Dash of pepper
Snipped parsley

Heat oil in 10-inch skillet until hot.
Cook and stir garlic over
medium heat 1 minute; add mushrooms.
Cook and stir 2 minutes;
reduce heat.
Stir in remaining ingredients except parsley.
Cook and
stir until hot, about 2 minutes.
Sprinkle with parsley.

Makes 4 servings.

Pineapple with Port (Ananas ao Porto – Portugal)

4 (1/2 inch thick) slices fresh pineapple
2 to 3 teaspoons granulated sugar
1/4 cup ruby port or Madeira

Place each slice pineapple on dessert plate; sprinkle with sugar
unless the pineapple is very sweet.
Sprinkle 1 tablespoon of the
port over each pineapple slice.
Cover and refrigerate at least 4
hours.

Garnish with fresh mint leaves if desired.

Yields 4 servings.

Portuguese Liver with Bacon (Iscas)

This classic dish is usually made with pork liver in Portugal.
Serve the dish with either pan-fried or boiled potatoes.

1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
Dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
Minced parsley

Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour
over liver in shallow glass or plastic dish.
Cover and refrigerate
1 hour.

Drain liver; strain.
Reserve wine mixture.
Pat liver dry.

Heat oil in 12-inch skillet until hot.
Fry bacon in oil over
medium heat until crisp; remove with slotted spoon and drain.

Cook liver in oil and bacon fat until brown, about 4 minutes on
each side.
Arrange liver on platter; keep warm.
Drain fat from
skillet.

Add reserved wine mixture to skillet.
Heat to boiling, stirring
constantly to loosen browned bits; reduce heat.
Simmer uncovered
until liquid is reduced to about 1/4 cup.

Pour sauce over liver; sprinkle with bacon and parsley.

Yields 4 servings.

Portuguese Poached Meringue (Pudim Molokov)

Apricot Sauce
Granulated sugar
10 egg whites
1/2 teaspoon cream of tartar
1 cup granulated sugar

Prepare Apricot Sauce.

Grease 12-cup Bundt cake pan; sprinkle with sugar.
Preheat oven
to 350 degrees F.

Beat egg whites and cream of tartar in large mixer bowl until
foamy.

Beat in sugar, 1 tablespoon at a time; continue beating until
soft peaks form.
Pour into pan; cut gently through batter with
metal spatula.
Place pan in shallow roasting pan on oven rack.
Pour
1 inch of very hot water into roasting pan.
Bake until top is
golden brown and meringue is set, about 45 minutes.

Immediately loosen meringue from edges of pan.
Invert on
heatproof serving plate.
Cool 30 minutes; refrigerate uncovered no
longer than 24 hours.

Cut meringue into wedges; serve with Apricot Sauce, and garnish
with mint leaves.

Apricot Sauce
1 (6 ounce) package dried apricots (1 cup)
2 cups water
2 to 3 tablespoons granulated sugar, to taste
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice

Heat apricots, water, sugar and cinnamon to boiling; reduce
heat.
Cover and simmer until apricots are tender, about 15
minutes.

Place apricot mixture and lemon juice in blender container.
Cover and blend on medium-high speed, stopping blender occasionally
to scrape sides, until smooth, about 15 seconds.

Stir in 1 to 2 tablespoons water, if necessary, until of desired
consistency.
Refrigerate until chilled, about 3 hours.