Portugal Recipes Only

 

Portugal: Of Kale, Cod, and Carnations

Bifana: Secrets Smothered in Garlic

Serves: 3–4

Prep Time: 20 minutes (plus 2–4 hours marinating)

Cook Time: 25 minutes

Total Time: 45 minutes (excluding marinating)

Ingredients

• 1 lb (450g) pork cutlets, thick-cut

• 6 garlic cloves, minced

• 1 tsp Piri-Piri sauce (for marinade, see recipe below)

• ¾ tsp Piri-Piri sauce (for sauce)

• ¾ cup (180ml) dry white wine

• 2 tbsp white wine vinegar

• 3 tbsp butter

• ⅓ cup (80ml) pork or chicken broth

• 3–4 papo seco rolls

• 1½ tbsp yellow mustard

• ¾ tsp smoked paprika

• 1 bay leaf

• 1 small onion, thinly sliced

• 1½ tbsp fresh parsley, chopped

• ¾ tsp salt

• ⅓ tsp black pepper, freshly cracked

Instructions

1. Pound pork cutlets to ¼-inch thickness. Combine garlic, 1 tsp Piri-Piri sauce, wine, vinegar, ½ tsp salt, and ¼ tsp pepper in a bowl. Add pork, coat, cover, and refrigerate 2–4 hours.

2. Slice papo seco rolls, keeping hinged. If stale, sprinkle with water and heat at 350°F for 3 minutes.

3. Drain pork, reserving marinade, and pat dry. Heat 1½ tbsp butter in a skillet over medium-high heat. Fry pork in batches, 2–3 minutes per side, until golden. Remove from skillet.

4. Add 1½ tbsp butter and onion to skillet; cook 3–4 minutes until soft. Add reserved marinade, broth, bay leaf, paprika, and ¾ tsp Piri-Piri sauce. Simmer 10–12 minutes until slightly thickened.

5. Slice pork into ½-inch strips. Return to skillet and simmer 3–5 minutes. Adjust with broth if too thick or reduce if too thin.

6. Warm rolls in skillet for 30 seconds. Fill with pork, spoon sauce over, and add ½ tbsp mustard per roll. Top with onion and parsley.

7. Serve sandwiches hot with extra bread on the side.

Notes

• Use papo seco rolls, often labeled “Portuguese rolls” at stores.

• Substitute Dijon mustard if Colman’s is unavailable.

• Marinate overnight for stronger flavor. Store leftovers in the refrigerator for 2 days; reheat gently with sauce separate.

Pairing

• Drink: Licor Beirão over ice with tonic water and lemon juice.

• Side: Pickled peppers or carrots

Piri-Piri Sauce

Yield: ¾ cup

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients

• 8–10 red bird’s eye chiles (or 12–15 African devil chiles, or 8–10 Thai chiles)

• 3 garlic cloves, smashed

• ⅓ cup (80ml) extra-virgin olive oil

• 2 tbsp white wine vinegar

• ¾ tsp coarse sea salt

• ¾ tsp smoked paprika

• ⅓ tsp dried oregano

• Juice of ⅓ lemon

Instructions

1. Cook chiles in a dry skillet over high heat for 3–4 minutes until blistered. Transfer to a bowl, cover with plastic wrap, and let sit 10 minutes.

2. Peel chile skins if desired for smoother texture.

3. Blend chiles, garlic, vinegar, salt, paprika, and oregano until chunky. Slowly add olive oil while blending until smooth.

4. Stir in lemon juice. Adjust seasoning if needed.

5. Store in a jar and refrigerate.

Notes

• Bird’s eye chiles are moderately hot; use African devil chiles or ¾ tsp cayenne for more heat, or Thai chiles with extra paprika for color.

• Sauce is very spicy. Store in the refrigerator for up to 1 month; stir before use.

Bacalhau à Brás: Salty Fishermen

Serves: 3–4

Prep Time: 30 minutes (plus 24–36 hours for cod soaking)

Cook Time: 20 minutes

Total Time: 50 minutes (excluding soak)

Ingredients

• ½ lb (225g) salt cod (soaked 24–36 hours, water changed 3–4 times)

• 2 cups (300g) potatoes, matchstick-cut (fresh or frozen shoestrings)

• 1 medium yellow onion (100g), thinly sliced

• 4 large eggs, beaten

• 2 tbsp extra-virgin olive oil

• 1 garlic clove, minced

• 4–8 black olives (Kalamata or Portuguese)

• 2 tbsp fresh parsley, chopped

• ⅓ tsp black pepper, freshly cracked

• Pinch of sea salt

• Lemon wedges, for serving

• 1 tsp neutral oil (if using fresh potatoes)

Instructions

1. Rinse salt cod and soak in water in the refrigerator for 24–36 hours, changing water every 6–8 hours. Drain and pat dry.

2. For fresh potatoes, peel and cut into 1/8-inch matchsticks, soak in water for 10 minutes, then toss with 1 tsp neutral oil and a pinch of salt. For frozen potatoes, proceed directly. Air fry at 400°F for 10–15 minutes, flipping halfway, until golden and crispy.

3. Boil cod in fresh water for 5–7 minutes until flaky. Drain, cool, and shred by hand, removing large bones.

4. Heat 1½ tbsp olive oil in a skillet over medium heat. Cook onion for 4–5 minutes until soft. Add garlic for 30 seconds.

5. Add shredded cod and air-fried potatoes to the skillet. Cook for 3–4 minutes, stirring gently.

6. Reduce heat to medium-low. Add eggs and stir for 2–3 minutes until creamy and slightly loose.

7. Remove from heat. Add parsley, pepper, and a pinch of salt if needed. Top with 1–2 olives per serving and drizzle with ½ tbsp olive oil.

8. Serve hot with lemon wedges and crusty bread.

Notes

• Ensure cod is soaked thoroughly to reduce saltiness.

• Check air fryer frequently, as models vary.

• Store leftovers in the refrigerator for 2 days; reheat gently.

Sardinhas Assadas: School of Fish

Serves: 3–4

Prep Time: 15 minutes (plus 10 minutes for cleaning fish)

Cook Time: 10 minutes

Total Time: 35 minutes

Ingredients

• 1½ lbs (680g) fresh sardines, whole, gutted (9–12 fish; frozen, thawed)

• 2 tbsp extra-virgin olive oil

• ¾ tbsp lemon juice

• 1½ tbsp Pimenta Moida (see recipe below)

• ¾ tsp Coarse sea salt

• 2 garlic cloves, minced

• ¾ tbsp fresh parsley, chopped

• Lemon wedges, for serving

• Crusty bread

Instructions

1. Rinse sardines, pat dry, and remove scales. Cut a slit in the belly and remove guts. Score diagonal slits on both sides.

2. Mix Pimenta Moida, 1½ tbsp olive oil, lemon juice, garlic, and ½ tsp salt. Rub over sardines and let sit for 10 minutes.

3. Heat grill or griddle to 400°F. Brush with 1 tsp oil. Grill sardines for 3–4 minutes per side until skin is blistered and flesh is opaque.

4. Place sardines on a platter. Drizzle with ½ tbsp olive oil, sprinkle with ¼ tsp salt and parsley, and serve with lemon wedges, extra Pimenta Moida, and bread.

Notes

• Ask a fishmonger to gut sardines, or use kitchen shears for easier prep.

• Store leftovers in the refrigerator for 2 days; reheat gently.

Homemade Pimenta Moida

Yield: ¾ cup

Prep Time: 20 minutes (plus 10 minutes steaming)

Cook Time: 10 minutes

Total Time: 40 minutes (plus 1 day resting)

Ingredients

• 8–10 red Fresno or jalapeño peppers (or 5–6 spicier red chiles, like cayenne)

• 3 garlic cloves, smashed

• ¾ tbsp white wine vinegar (or cider vinegar)

• ¾ tsp coarse sea salt

• ¾ tsp smoked paprika

• ⅓ tsp ground cumin

• 3 tbsp extra-virgin olive oil

Instructions

1. Cook peppers in a dry skillet over medium-high heat for 8–10 minutes until blackened. Steam in a covered bowl for 10 minutes, then peel skins if desired.

2. Blend peppers, garlic, vinegar, salt, paprika, and cumin until smooth. Add olive oil while blending.

3. Store in a jar and refrigerate for at least 1 day before serving.

Notes

• Adjust chile type for desired heat; Fresno is milder, cayenne is hotter.

• Store in the refrigerator for up to 1 month; check for spoilage after 2 weeks.

Caldo Verde: Simmering Hope

Serves: 4–6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

• 1 lb (450g) Yukon Gold potatoes, peeled, cubed

• ⅓ lb (150g) couve-galega or kale, stems stripped, sliced thinly

• ¾ lb (340g) chouriço sausage, sliced ¼-inch thick

• 1 medium yellow onion, diced

• 2 garlic cloves, minced

• 2 tbsp extra-virgin olive oil

• 6 cups (1.5L) water or low-sodium chicken broth

• 2 bay leaves

• ¾ tsp smoked paprika

• 1 tsp salt

• ⅓ tsp black pepper, freshly cracked

• Crusty bread

Instructions

1. Combine potatoes, onion, bay leaves, and water or broth in a pot. Bring to a boil, then simmer for 20 minutes until potatoes are soft.

2. Remove bay leaves. Mash potatoes in the pot until thick but not smooth.

3. Add garlic, ¾ tbsp olive oil, and half the chouriço slices. Simmer for 5 minutes.

4. Add kale and simmer for 5–7 minutes until tender.

5. Season with salt and pepper to taste.

6. Heat ¾ tbsp olive oil in a skillet over medium-high heat. Fry remaining chouriço slices for 2–3 minutes per side until crispy. Drain on paper towels.

7. Ladle soup into bowls, top with crispy chouriço, drizzle with ½ tbsp olive oil, and serve with bread.

Notes

• Slice kale thinly for better texture.

• If blending, cool broth slightly and blend in batches for safety.

• Store leftovers in the refrigerator for 3 days or freeze for 1 month; reheat gently.