Daily Archives April 4, 2015

portuguese aviz pork with clams

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 ...

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pineapple with port

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.

Yi...

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bunuelos with sweet syrup

Bunuelos (Fritters) with Sweet Syrup (San Salvador)

1 cup all-purpose flour
1 teaspoon baking powder
Pinch salt
1 cup water
1/4 pound butter
3 eggs
Vegetable oil for deep-frying
Sweet Syrup

Stir together the flour, baking powder and salt.

Combine the water and butter in a heavy-bottomed saucepan and bring to a boil. Remove from heat and, using a wooden spoon, beat in the flour mixture...

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little latin meatballs

Little Latin Meatballs (Albondiguitas)

2 jalape?o peppers
1 pound ground beef
1 egg
1/2 cup dry bread crumbs
1/4 cup milk
1/4 cup shredded Monterey jack cheese
1 small onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
Salsa

Remove stems, seeds and membranes from peppers; chop peppers. Mix peppers, beef, egg, bread crumbs, milk, cheese, onions, salt and pepper. Shape mixture into 1-inch balls...

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kleiners

Kleiners (Danish Fried Cookies)

1 cup granulated sugar
2 eggs
1 heaping tablespoon butter
1/2 cup milk
1 tablespoon vanilla extract
2 tablespoons brandy
3 cups flour (or more)
1 teaspoon baking powder

Beat sugar, eggs and butter well. Add the milk, then beat in vanilla extract and brandy. Sift flour and baking powder together into the first mixture. Knead well, adding more flour if it is too sticky...

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