Bunny Hair Bow

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Happy Easter everyone!  My daughter doesn’t go anywhere these days.  She is two and she is already developing her own sense of fashion!  Right now she is on a “princess” trend so she is all about dresses and hair bows.  When I made this Bunny hair bow for her she was super excited and wore it to the Easter party she was invited to last weekend!

My daughter is finally getting enough hair to use traditional hair clips, but this can definitely be made with the alligator clips that grasp onto baby fine hair as well.  I used a combination of sewing and hot glue for this one, take a look at how I did it.

Some of the supplies you will need are grossgrain ribbon in a white and pink… or whatever color bunny you like with a contrasting color for the inner ear. A spool of tiny pom-pom ribbon, some pink thread (or matching your contrasting color) a glue gun and two googly eyes. You will also need your clip and some fraying solution.

Start out by deciding how big you want your ears. I cut my ribbon about 3″ each for the ears.

Then stack your main color (in my case white) and your contrasting color (in my case pink). And form a tall loop.

Now place a small stitch at the bottom to hold the shape in place.

Once this is done just trip any fraying you see. This doesn’t need the fraying solution because it will be glued shortly.

Now form a bow with a length of ribbon that is your main color. I do this two ways. Either this wa or with that end that is in the front placed behind. You can see the difference at the end.

Place a small stitch to hold.

Now clip off two tiny pom-poms forming a “V” shape.

Now all your preparations are ready. Choose which clip you prefer and cover with your main color ribbon to blend in.

Here are all the pieces.

Stitch the pom-poms onto the bow.

Now dab two bits of hot glue for the ears, they go on first.

You will want to work quickly here.

Now add another dab of glue for the bow itself.

Now glue on the eyes and the little square of pink for the nose and you’ve done it!

Just be sure to go back and use the fraying solution on the ends of the ribbon that are exposed. This is a very important step whenever working with ribbon of any kind.

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Bunny Hair Bow

White grossgrain ribbon (or brown or gray etc)

Pink grossgrain ribbon (or blue etc)

Tiny pom-pom ribbon

2 googly eyes

clip

hot glue

fray check

scissors

Chouriço Stuffed Roast Beef (Carne Assada com Chouriço)

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Carne Assada com Chouriço has always been one of my mother’s signature dishes.  Whenever it is time for a special dinner, you can find her making this delicious somewhat fancy version of Portuguese Roast Beef.  On any given holiday whether alongside the turkey at Thanksgiving, the Codfish at Christmas or the Ham at Easter, most Portuguese people will always serve a secondary main course dish.  My mother loves to make a good Portuguese roast beef.  Sometimes it  is just the traditional version with chouriço and potatoes on the side (which is delicious), but when she has the extra energy, it is done this way.

Any type of beef cut can be used for this process, but I would suggest something that does not have a ton of connective tissue to get through.  You will want something that is rectangular in shape and thick enough to accommodate the chouriço.  What I have used today is a 2 lb. boneless chuck tender roast.  You will then need one link of chouriço.  Whether you chose hot or mild, makes no difference really, it’s all personal preference.  The point is to impart the flavor of the chouriço into the meat.  (And to have a pretty awesome presentation)

The sauce here pulls the entire dish together and allows for added moisture without being a braise.

Start with a beef roast. This one is a 2 lb. boneless chuck tender roast.

You will need one link of chouriço and a good sharp knife. I am using hot chouriço, but mild would be fine here as well.

In order to impart the flavor of the chouriço into the inside of your roast you first need to peel the link like so.

Once your chouriço is ready to go, you can prepare your meat. Your goal will be to make a cut the length of the chouriço as close to the middle of the roast as you can creating a pocket in which to insert the chouriço.

Start with a horizontal cut. Please be careful in this process, you are sort of doing it blindly.

The next cut will help you to form an “X” in the meat. Again this should be the length of the chouriço link.

Next you need to carefully and slowly introduce the chouriço to the meat.

Remember there is a bit of a curve to the link, so easy does it.

Once the meat is stuffed, sprinkle with kosher salt.

Be sure to rub in and let sit until sauce is ready.

The end of your roast may taper off, at this point tuck in so that it can cook more evenly.

Place in a baking dish that will allow for potatoes on either side and not much else. You will want everything to have contact with the sauce.

Chop one large onion.

Place some peeled potatoes in the pan.

Sprinkle with the onions.

To start the sauce, use one 6 oz. can of plain tomato sauce.

Peel about 6 cloves of garlic.

Mince.

Add to the tomato sauce.

At this point you can also add in some pimenta moida, my mother does, I didn’t on this time around.

Add in some Portuguese All Spice. If you don’t have this spice handy, add in some mild Paprika.

Add in some kosher salt.

Add in olive oil and stir.

Pour sauce over roast and potatoes.

Be sure it is completely covered.

Cover in foil.

After one hour in the oven, remove foil.

Roast in the oven for an additional 30 minutes.

Remove roast from pan and let meat reast. If the potatoes need more time, return them to the oven.

Place foil over the meat for about 10 minutes or so.

After the resting period, slice about 1″ slices.

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Carne Assada com Chouriço

Serves 8

Ingredients:

1  2lb. beef roast

1 link of chouriço, hot or mild, peeled

8 medium potatoes, peeled

1 onion, chopped

1 6oz. can plain tomato sauce

1 tsp. kosher salt

6 cloves garlic, minced

1/2 tsp. Portuguese All Spice or mild paprika

2 Tbs. olive oil

2 Tbs. Pimenta Moida (optional)

Directions:

Prepare meat by creating a long “X” shaped pocket lengthwise in the meat.  Insert peeled chouriço into the pocket.  Sprinkle meat with some kosher salt and rub in.  Let stand in the roasting pan while preparing the sauce.  Also place potatoes and onions in the roasting pan.

For the sauce:

Combine tomato sauce, oil, garlic, salt, Portuguese All Spice and Pimenta Moida.

Pour sauce over the meat and potatoes.  Cover tightly with foil.  Roast in the oven for 1 hour.  Remove foil, rotate potatoes and return to oven for an additional 1/2 hour.  Remove from oven and allow to rest tented with foil for 10 minutes before cutting.  Slice in 1″ pieces and serve hot.  Enjoy!

*Gluten-free

 

Bunny Cake

done1 A good friend of mine Lisa, who you may remember from her recipe ‘Stuffed Jalapeno’s’, decided to have a little Easter party for her daughter and her friend’s this past weekend.  My two little one’s were invited and as I never like to show up to a party empty-handed, I decided to bring a little cake along!

Lisa is a full-time working mom and she did an amazing job with the party, the kid’s had so much fun.  She put out a great spread for lunch,  had an Easter egg hunt, coloring, a pin the tail on the Bunny game and Easter baskets to top it all off.  The kid’s didn’t stop talking about it afternoon after leaving!

I baked my own recipe for chocolate cake and buttercream, you can certainly use a box cake mix for this recipe.  However, I would use a real buttercream for filling and decorating.  Also, feel free to use any flavor cake for this.  Then just collect your candy and nuts and you can get started.  The only real rule here is to get creative!

Here are most of your ingredients… You will need three layers of prepared cake, frosting, green sprinkles, chocolate eggs or some sort, bunnies, a spreading spatula and a cake stand.

I decided to go with three different buttercream frostings. I am doing a strawberry buttercream filling, vanilla buttercream colored green for the top and chocolate buttercream for the sides.

Start with any flavor cake baked into three layers.

Start by spreading your filling on each layer. You will want to try to divide your filling in half for this.

Be sure not to go all the way to the edges because when you place your next layer on, it will spread from the weight.

Place the next layer on.

And repeat with the remaining filling.

Place the third and last layer on top.

Next I like to add on the side frosting, spreading evenly, but it’s supposed to mimic dirt, so a little roughness is nice here.

Once you have it all spread on be sure to go up over the edge just a bit and then clean up the plate.

It’s always a good idea to trim the cake bottom… Here I’ve used sliced almonds that mimic rocks in the dirt, but you can really trim with anything you like.

Once this stage is complete, move onto the next step.

Pile your green frosting up on top, right in the middle of the cake.

You will want to be sure you are gentle with this step so you come just to the edge of the top of the cake, spreading evenly.

Now go around the edge of the top of the cake with your chocolate eggs.

I like to go around with a little turn and it is ok if there is green on the outside of these… you don’t want them falling off.

Move all the way around the cake.

Pile up some sprinkles right in the middle of the top of the cake. My sprinkles are an Easter mix with cue little eggs in them. Use whatever you like here. Even brown sprinkles would be cute.

These Peep bunny’s come in rows, so when you detach them from each other, they will have a raw edge.

To mask that raw edge, simply take another bunny and rub the sugar from the back of the bunny on the raw edge of the one you will be displaying.

And it does a good job of masking it.

Now to affix the bunny’s to the top, you will need some tooth picks or serving picks as I am using here.

Insert the tooth pick or serving pick into the bunny.

Once it goes in about halfway, you are ready to use.

I use three different color bunny’s here, you can get creative, use the same color or use 5 bunny’s (I like to stick to odd numbers)

Be sure they are placed just as you like.

Bunny Cake

Serves 12-16

Ingredients:

3 8″-9″ cake layers (any flavor)

4-5 cups buttercream frosting, divided (see recipe below)

1 bag chocolate candy eggs

1/4 cup sliced almonds

1/8 cup green sprinkles

green food coloring

1/2 cup bittersweet chocolate chips

3 Peep bunnys, assorted colors

8-10 chopped strawberries (optional)

Directions:

Divide frosting in 4 parts.  Two parts will be filling, add chopped strawberries or any other flavoring if desired.  Add green food coloring to third part until desired green color is acheived (usually 4-5 drops).  Add melted chocolate to fourth and final part.

Place first cake layer on cake stand.  Add one part of filling and spread.  Place second cake layer on top.  Spread second part of cake filling. Place final cake layer on top.

Spread chocolate frosting on sides of cake.  Trim bottom of cake with sliced almonds.

Spread green frosting on top of cake.  Rim the top of cake with candy eggs.  Pile up green sprinkles in center of top of cake.

Pierce Peep bunny’s with toothpick’s and affix to the top of cake in a decorative fashion.

Enjoy!

Basic Buttercream Frosting

Yield 5 – 6 cups

Ingredients:

3 sticks softened unsalted butter

6 cups confectioner’s sugar

1/3 cup milk

2 tsp. pure vanilla extract

Directions:

Cream butter with an electric mixer.  Turn speed to low and add in confectioner’s sugar.  Add milk.  Add vanilla.  Beat until smooth.

*Gluten-free

 

Tiramisu Trifle

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One of my favorite gifts to give is a dinner party… especially for men.  I never know what to get them, really and I do know that the way to make just about any man happy is to make him a good meal! It’s also a lot more personal.  I love that at a dinner party you truely get to spend quality time with the people you love.  It’s a favorite birthday gift, but this year I decided to add a dinner party gift to both my brothers-in-law for Christmas.

The way I make I try to make it an extra special gift is to ask them to pick a country and I will design a dinner with that country in mind.  My brother-in-law, JR, picked Italy for his country this time around, so he and my sister came over last Sunday and we had ourselves a nice little dinner party and a fun game of cards (Quiddler). So we started with a Lobster Risotto, then moved onto Spaghetti and Meatballs (recipe soon to come) with garlic bread and finished things off with giant individual Tiramisu Trifles!  And if do say myself, everyone was pleased!

This trifle recipe is simple, the recipe is easy to follow, it’s a bit less expensive than most recipes you will find and it’s egg free (I did this for time’s sake , not for allergy sake, but hey, if it works for you great!).  Some of the cost is cut down because it is a mixture of cheeses, half Mascarpone cheese (a mild Italian cream cheese) and half American cream cheese (which is less than half the cost of Mascarpone).  Also, making the cake portion with a box mix instead of buying traditional lady fingers gives the trifle a fun different texture and adds in some savings as well.

To make my Angel Food Cake, I am just using a simple box mix… which involves this flour mix and water, so easy. But, if you prefer you can

Add the required water from package instructions.

Mix.

Bake in a square pan like this or in an angel food cake pan.

I start the process of breaking the cake apart by making some cuts. But the real work will come with breaking apart with my fingers.

Remove and break apart as you place in glasses.

Start with one bar of softened American cream cheese.

One 8 oz. Mascarpone cheese. This is like an Italian cream cheese that is slightly less tangy and a bit softer.

Add in the Mascapone.

Add in confectioner’s sugar.

Add in cream

The cheese mixture should be nice and smooth and fluffy now.

To make real whipped cream add cold whipping cream or heavy cream into the bowl of a cold electric mixer, start the mixer going on med/high with the whisk attachment until foamy. Add in confectioner’s sugar and beat until a whipped cream forms. Careful not to over whip turning your mixture into butter 🙂

Make some espresso. If you don't have an espresso machine, you can buy some instand espresso powder and brew some that way or just make a cup of very very strong coffee.

Make some espresso. If you don’t have an espresso machine, you can buy some instant espresso powder and brew some that way or just make a cup of very very strong coffee.

Espresso has this natural head of foam on top… If you don’t have a machine, don’t worry about it.

Start by adding in a bit of cake and some espresso, enough to soak the cake.

Now some cheese mixture. When completing this step, be sure to get the mixture to all the edges of the glass effectively sealing off the layer… this way, when you place the cake on top the espresso will settle into the cake in that layer instead of sinking to the bottom.

Next a bit of whipped cream… and repeat… In this size glass I am able to do three layers.

As the glass gets larger, the amount I am putting in fills in a larger space so I am using more. Just be sure the cheese filling kind of seals off the layer below it so the esspresso is able to really soak into the cake.

As the glass gets larger, the amount I am putting in fills in a larger space so I am using more. Just be sure the cheese filling kind of seals off the layer below it so the espresso is able to really soak into the cake.

Top with a good amount of whipped cream and some chocolate shavings.

Top with a good amount of whipped cream and some chocolate shavings.

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Tiramisu Trifle

4-8 (depending on size of glasses)  ingredients:

1/2 prepared Angel Food Cake (mix and water)

1 8 oz. package cream cheese

1 8 oz. package Mascarpone cheese

1/3 cup plus 3 Tbs. Confectioner’s sugar

1 pint heavy whipping cream, divided

1 cup prepared espresso, cooled

chocolate shavings for garnish

 Directions:

For cheese layer – combine softened cream cheese, Mascarpone cheese, 1/4 cup heavy whipping cream and 1/3 cup Confectioner’s sugar in an electric mixer and beat on med/high with the paddle attachment until smooth and fluffy about 3-4 minutes.

For the whipped cream layer – Place the remaining heaving whipping cream in the cold bowl of an electric mixer with the whisk attachment.  Beat on med/high until foamy.  Add in 3 Tbs. Confectioner’s sugar and continue beating on high until a whipped cream forms.  (About 2 minutes) *Careful not to over beat.

For the cake layer – Prepare per package instructions and allow to cool fully before using.  Break apart with fingers until you have pieces roughly the size of quarters.

To build – Line up 4 large glasses or 8 smaller glasses for ease of use.  Add in cake, drench with a couple Tbs. espresso, add 2-3 Tbs. cheese mixture (being sure to touch all sides), add in 2-3 Tbs. whipped cream.  Repeat process until you reach the top of the glass.  Top with remaining whipped cream and sprinkle with chocolate shavings.

Refrigerate for a minimum of 4 hours before serving.  Remove from refrigerator about 20 minutes before serving.  Enjoy! 

 

Corned Beef & Chouriço Hash

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I almost like the day after St. Patrick’s Day even better than the holiday itself.  You might ask why, but if you have ever tried a genuine home-made Corned Beef Hash, it wouldn’t take long to figure out the answer!  Since I always add in a nice link of chouriço to my Corned Beef and Cabbage on St. Paddy’s Day, I like to add it right into the hash the next day.  And wow, the results are amazing, the spiced sausage adds in that little extra kick that sets it apart from any other hash you have ever had!.

This is what your dinner looked like last night.

Refrigerate your boiled dinner over night and this is what you get. You will find the fat has floated to the top making it easy to remove, yay.

Grab some potatoes and corned beef to start with.

Dice up a large onion. I used my Pampered Chef Manual Food Processor because I wanted to speed this process along.

Next dice up your potato. I like a small dice, but not so small that they disintegrate with additional cooking. Remember these potatoes have been boiled, so they are quite tender.

Start by removing any remaining fat on your corned beef. Then cut into strips.

Dice.

Then do the same to your chouriço. Be sure to first remove the skin.

Sautée your onions.

Then add in your remaining ingredients.  Add in a bit more oil when you add in the potatoes and meat if the onions have soaked up all the oil you originally added in.

Add on some Portuguese All Spice or paprika.

Be sure to give this time to really crisp up, nothing worse than a mushy hash.

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Corned Beef & Chouriço Hash

Serves 4-6

Ingredients:

1/2 lb. cooked corned beef, diced

1/4 lb. cooked chouriço, diced

4 cooked med/large potatoes, diced

1 large onion, diced

1/4 cup vegetable oil, plus more if needed

1/2 tsp. Portuguese All Spice or Smoked Paprika

salt and pepper to taste

top with egg (optional)

Directions:

Sautée onion in vegetable oil in a large over med/high heat until tender.  Add in potatoes and meat adding additional vegetable oil if needed.  Sprinkle mixture with Portuguese All Spice or Smoked Paprika.  Allow mixture to crisp up mixing only occasionally to allow for caramelization.  Add salt and pepper to taste.  Serve with eggs and toast.  Enjoy! 

*Gluten free only if beer was not used in the cooking of the original Corned Beef and Cabbage dinner.

Corned Beef and Cabbage

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You might think it’s kind of funny that a blog called ‘The Portuguese American Mom’ has a recipe for the very Irish Corned Beef & Cabbage.  But, it’s something I have always cooked and it’s something we grew up eating each year in my Portuguese household.  I suspect, that has something to do with the similarity between the Irish dish and a traditional Portuguese Cozido.  Either way, at this stage in my life, my husband is part Irish and therefore my children are as well, so I think it’s nice to keep the tradition going.  Besides, we always add in a nice link of chouriço for that Portuguese flare!

When I was 17 we went to St. Michael, Azores as a family and on the “To Buy” list my mother had, was an old-fashioned stove top pressure cooker.  A pressure cooker is meant to drastically cut down the cooking time of just about anything using the power of trapped steam.  The craftsmen in Portugal made them in such a way that was impossible to find in this country with some sort of fortified heavy-duty steal.  And so when she came back she used it for EVERYTHING.  However, those stove top pressure cookers can tend to be quite dangerous and anyway, over the years it got lost in the shuffle.  So, I was super excited to get this ultra safe electric model for Christmas from my mom. This machine takes meals that otherwise take 3-4 even 5 hours and has them ready to serve in 30 minutes or less!  No way you say?  How is that possible you ask?  Well… let me tell you, this is my first attempt and it surely did work!

If you don’t have a pressure cooker you can surely make this on your stove top or even leave it in your slow cooker on your way to work in the morning.  The ingredients are basically the same, but for stove top, you need to triple the liquid (for the slow cooker, the liquid measurements stay the same).

This is an 8 qt. electric pressure cooker. If you don’t have a pressure cooker, this can absolutely be done the old-fashioned way in a big stock pot. It just takes about 3-4 hours of cooking time and about triple the liquid.

Add one can of lite beer. I know you may be tempted to use an Irish beer here, but if it’s a dark ale, please don’t. All the flavors will get very concentrated and that is not the way to go here. So, if you have a lite one, that’s fine, but please no dark.

This is what most people buy when buying a corned beef. You can either by the point end or a flat piece, it’s all personal preference and will likely cost you the same.

See that fat slab? Place that face down.

Now the fleshy side is face up and waiting for all the ingredients you will pile up on top.

Start by cutting a fresh piece of cabbage. I use about 1/2 a head. If you prefer more, then use more.

I am using Yukon Gold potatoes. I actually put double what I think we will eat with the meal because I like to have left over for hash the next morning.

Peel a couple of medium onions. Makes no difference what kind of onion you use really although a red onion might look a little funny.

Wash and cut up a couple of carrots. I leave the skin in tact here as there are lots of great nutrients in there. Plus the skin helps it stay in tact a little better so you don’t end up with carrot mush.

All of these get strew atop the beef.

I also put a good size sweet potato in there just because it’s yummy.

Careful not to throw out this little bundle of flavor that will likely be tucked into the packaging of your meat.

This is a mixture of whole pickling spices such as allspice, coriander, mustard seed, pepper, fennel seed, cinnamon, cloves, ginger and dill seed.

Fill that empty beer can you just used with water and add it in.

Top with a link of hot chouriço that has slits cut along the bendy side.

This is everything. Set the pressure cooker for 30 minutes.

Be sure to depressurize your machine fully before attempting to open.

My machine will now keep this warm until dinner.

Remove all contents to a nice size platter and serve!

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Corned Beef & Cabbage

Serves 4-6[/yield

Ingredients:

2-4 lb. Corned Beef, rinsed

6-8 potatoes, with slit cut in

4 carrots, cut into 3″ links

2 onions, peeled

1/2 head cabbage

1 large sweet potato

1/2 lb. hot chouriço link, with 4-5 slits cut into skin

spice packet

1 lite beer

12 oz. water

Pressure cooker directions:

Add everything into pressure cooker, set for 30 minutes, press start.  When done, release the pressure using the pressure release valve, open and serve hot.

Stove top directions:

Add everything into pot plus 36 oz more water.  Boil for 4 hours until meat is fully cooked and tender. Serve hot.

Slow cooker directions:

Add everything to pot and set to cook for 8 hours. Serve hot. 

*** Gluten-free if using a gluten-free beer or omiting the beer altogether.

Hot Pastrami Panini

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A hot pastrami sandwich can only be improved in one way, to make it into a panini.  So that’s what I did.  Panini-ing a sandwich nine times out of 10 will serve to elevate it to a new level.  This is no exception.

If you have never tried pastrami, you are really missing out.  Whatever can be done to this meat has been done.  It has been brined, dried, highly seasoned, smoked, and steamed.  With the care that it takes to produce a deli meat such as this, it is only right to treat it with the reverence it deserves. In most cases pastrami meat that is found in your run of the mill grocer’s deli is beef, but it can be made from pork, mutton or turkey.  In this case we are sticking to the beef variety.

Traditionally served hot, paired with mustard and cole slaw and some sort of rye bread, this sandwich is anything but ordinary.  I have taken the traditional and modernized it a bit using a marble rye, a Dijon mustard and a home-made Honey Mustard Slaw, oh and a panini press!  Can you say yum?

Freshly sliced deli pastrami.

Place slices on skillet all separately.

I chose to use marble rye bread. The rye is pretty traditional for a pastrami sandwich, the marble (the darker part) is a pumpernickel bread which adds just a touch of sweetness which will be reflected later in the sandwich building.

This is a stone ground Dijon mustard.

Spread evenly on the bottom of bread. This acts as glue and adds some great flavor.

Fry up the pastrami until it looks like this. This should take about 5-7 minutes on med. heat.

I know you can’t see it, but this is six pieces of pan-fried pastrami on top of that bottom piece of bread with the mustard spread on it.

Add two slices of cheese. I chose to use some deli sliced American, but a swiss, provolone or even a mild cheddar would be good here as well.

Pile on some Honey Mustard Slaw. This is great because it will echo the stone ground Dijon we used on the bottom bread slice.

Get a little veggie oil going on your grill pan. This is the Pampered Chef square grill pan. (I love this pan!) Heat on high.

Place the grill press on the pre-heating pan to heat up itself. This way when it’s placed on top, it can start the grilling process.

Place your built sandwiches on the grill pan. (My husband isn’t a slaw guy)

Place grill press on top of the sandwiches.

Remove panini from the pan when grill marks have formed and cheese is sufficiently melted.

Hot Pastrami Panini

Serves 2

Ingredients:

12 slices thinly sliced deli pastrami

4 slices Marble Rye bread

4 slices cheese (Swiss, American or provolone)

1/2 cup Honey Mustard Slaw

2 tsp. Dijon mustard

2 Tbs. Vegetable oil

Directions:

Pan fry pastrami on a skillet over medium/high heat until edges get a bit crispy.

Prepare two slices of bread with 1 tsp Dijon mustard each.  Add 6 slices of hot pastrami to each slice of bread right on top of the mustard.  Add two slices of cheese to each sandwich.  Add 1/4 cup of Honey Mustard Slaw to each.  Top each with the two remaining slices of bread.

Heat grill pan with about 2 Tbs. veggie oil with the panini press on top.  Once pan is very hot, place both sandwiches on the pan and press the heated panini press on top of both.  Cook until cheese is melted and bread has nice grill marks on top.  (The sandwiches may need to be flipped to achieve good grill marks.)

Serve hot, enjoy!

Skillet Salt Cod Casserole (Bacalhau à Brás)

2 Comments

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It is said that there are over 700 different ways to prepare Portuguese style cod fish.  Bacalhau à Brás is one of the more popular and certainly one of the most famous ways to enjoy this versatile ingredient.

One might wonder why salt cod is so important and prevalent to the Portuguese cuisine.  But, one must only think about the historical aspect of the Portuguese culture to understand it.  The Portuguese have long been famous sea-faring people.  From the great Prince Henry the Navigator to Ferdinand Magellan, the Portuguese ruled the seas and for a short time in history were the most powerful nation in the world because of it.  So what sustained all those great sailors?  Why… salt cod of course.  While I’m sure the Portuguese had other foods among their mighty ships, salt cod was an easy sustainable and very easily stored source of protein for the men who braved the oceans for centuries.  It could be kept in a ship hold for months or even years if need be and if they ran out all they need do is make more right out on the ocean.

This particular dish is not something I would call a “weeknight” meal.  There are several stages to preparing the recipe not least of which includes soaking the cod overnight and changing out the water several times to tame down it’s saltiness.  Then there is the preparing of the potatoes which in my recipe are first par boiled and then fried.  Then making the sautéed onions, garlic and pepper and preparing the eggs.  Do this on a Friday night for lent or on a Sunday for lunch and you are sure to be pleased!

These are bits of salt cod soaking in water. I soaked them over night and changed the water 3 times before I used it in this dish.

This is one bit of cod. Place on a plate to work with it. Or you can place a bunch in a bowl, but be sure it has been drained.

The goal is to break apart the fish into small chunks, but not to shred it.

This should be your end result. This is now ready to add to your recipe.

Crack eggs into a large-ish bowl.

Beat well with a fork.

Fresh flat leaf parsley is very needed in this recipe for it’s freshness and taste. If you have curly leaf, that’s ok… but best is Italian Flat Leaf.

Roughly chop parsley.

Very thinly slice your onions.

Thinly slice and then dice your garlic.

Add cold/room temperature water to new potatoes and parboil for 10 minutes.

Once potatoes have been boiling for 10 minutes, drain water and allow to cool before working with them.

Cut in half to further allow for cooling.

The peels should easily come right off without taking any actual potato with them, in other words, you should be able to just remove the skin without any flesh.

Cut potatoes into a thin match stick type french fry.

Heat oil to the point of forming bubbles on the end of a wooden spoon when inserted. Or you can test oil by placing one piece of potato in and if it bubbles right up, the oil is ready. Once this happens keep heat to med/high.

Once fries come to this color, remove and place on some paper to drain. Lightly salt with kosher salt right away. (Do not over do it with the salt, remember the cod will be salty on its own.)

Sautée onions in olive oil over medium heat.

Once onions start to take on some color, add in garlic.

Add in some Pimenta Moida. (if you don’t have this handy, add in 1 tsp. dried pepper flakes.

Continue sautéing.

Add in prepared chunked cod. Stir to marry the flavors.

Add in reserved french fries.

Add egg and stir quickly so this doesn’t turn into an omelet.

Add in some parsley.

Once egg has almost set, add olives and finish with more parsley and a drizzle of olive oil.

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Bacalhau à Brás

Serves 6

Ingredients:

1 – 1 1/2 lbs. salt cod tid bits, soaked, drained and chuncked

7-8 medium new potatoes, par boiled, peeled and cut into matchstick fries

8 lg. eggs, well beaten

4 onions, thinly sliced in rings

4 garlic cloves, sliced and chopped

4 Tbs. pimenta moida (alternatively 1 tsp. crushed red pepper flakes)

1/2 cup chopped Italian flat leaf parsley, plus more for garnish

1/2 cup olive oil, plus more to finish dish

1 cup vegetable oil for frying potatoes only

1 cup olives (optional)

Directions:

Fry dry cut potatoes in either a skillet with 1 cup of veggie oil or in a deep fryer until golden.  Drain on pepper towels and lightly salt.

Sautée onions in a skillet with olive oil over med. heat.  When onions start to take on color, add in garlic, sautée another minute.  Add in Pimenta Moida, sautée another minute. Add in chunked cod, continue to sautée a few minutes.  Add french fries and stir to incorporate.  Add in egg and stir to coat all ingredients in the skillet.  Immediately add parsley and stir.  Cook until egg is almost set.  Garnish with additional parsley, olives and drizzle with fresh olive oil.  Serve hot.

***Gluten-free

Honey Mustard Slaw

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Cole Slaw is not something I grew up liking.  It’s healthy and fresh and crunchy, but every time I tried it as a kid, it really just didn’t appeal to me.  As a result, I think of this more as an adult side.  My mom would always get it as a side to her fish and chips or fried chicken plate.  I think it’s something about that vinegary taste that turns kids off.  But… You know what kids like?  Honey Mustard.  I have yet to meet a kid who doesn’t like honey mustard.  So, I thought for something a little different, lets see how the two marry.

I was making a hot pastrami sandwich and needed something to top it, but I didn’t want straight yellow mustard and I don’t feel like straight mayo goes with pastrami either.  Hence, the Honey Mustard Slaw was born.  My kids tried it and liked it!  I’ll admit, they aren’t too hot on the Hot Pastrami Sandwich, so they got grilled cheese, but the slaw was a hit!

And the recipe couldn’t be easier, more affordable or more manageable as it lasts for several days covered in the fridge!

Start with a fresh head of cabbage. The fresher the better.

Slice off a couple inches from one side and wrap the rest in plastic wrap and store in the fridge for your next project.

Now Julianne the cabbage which basically just means to thinly and as uniformly as possible slice into strips.

Set the shredded cabbage aside.

Add 2-3 heaping tablespoons of mayo to a medium size bowl with a lid if possible.

Add in a heaping teaspoon of stone ground Dijon mustard.

Add in a good splash of apple cider vinegar.

Stack up about 4-5 slices of pickle or one small pickle would be fine here too, this is what I had on hand.

Slice them up.

MIx.

Add in some honey.  Try and invest in some good local honey, if you can, it’s really worth it!

Stir in honey and pickles.

Add in a touch of hot sauce, I am using Sriracha sauce here and only put in a little squirt. Depending on what you are using the slaw for and your heat tolerance, should determine how much you put in and if you don’t care for hot sauce, you can totally leave it out.

Add a good amount of fresh cracked black pepper and a small pinch of kosher salt.

The last thing I like to add in is a dollop of sour cream mostly for the tang and the creaminess.

My method of stirring is to add in the cabbage half first, coat with sauce and then add in the remaining shredded cabbage for the final stir.

Once the cabbage is completely coated with the sauce, you will want to let it rest.

Cover and place in the fridge for a minimum of 2 hours. It will keep this way for several days.

Honey Mustard Slaw

Serves 6-8

Ingredients:

2 cups shredded cabbage

3 heaping Tbs. mayonnaise

2 Tbs. sour cream

1 heaping tsp. stone ground Dijon mustard

1 1/2 tsp. local honey

1 Tbs. apple cider vinegar

4-5 sliced pickles, sliced into strips

1/4 tsp. fresh cracked black pepper

1/4 tsp. kosher salt

Hot sauce to taste (optional)

Directions:

Make the sauce by adding mayonnaise, sour cream, Dijon mustard, honey, vinegar, pickles, cracked pepper, salt and host sauce into a bowl (with a lid if possible).  Stir.  Add in 1/2 cabbage and coat with sauce.  Add remaining cabbage and continue to stir until all cabbage is coated with sauce.  Cover and let sit in refrigerator for at least 2 hours. Enjoy!

Pablano & Cheese Stuffed Chicken

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Eating healthy can be tough if you don’t have an arsenal of yummy recipes to fall back on.  A low carb recipe is always great to have in your back pocket.  This may look crazy, but really it’s just baked stuffed chicken with a latin flare.  Shhhh… don’t tell.

To make this recipe you need some basic ingredients, boneless skinless chicken breast, fresh pablano peppers and a melting cheese of your choice.

Place your pepper directly on your flame or under your broiler if you have an electric range. The goal here is to get those char marks.

Cut your pepper in half length wise. Remove the seeds and stem.

Place your chicken breasts on a clean cutting board. If you have plastic wrap, grab a piece and place it over the chicken (I usually do this, but I was out of plastic wrap).

Pound out the chicken until it thins out without breaking through the flesh.

This is what you should get when you are through.

Sprinkle with some kosher salt.

Then crack some black pepper onto it.

This is a block of Monterey Jack cheese. Any good melting cheese would work here… Use a pepper jack if you want a little kick.

Normally I always shred my cheese, but for this recipe, I like to slice it up because I find it holds up better with both the chicken and the pepper.

Season the pepper with some salt.

Now stack it all up on the chicken.

And roll.

At this point if you have tooth picks, you could secure your wrapped chicken.

This is intended to be a low carb recipe, so I am just sprinkling with some panko bread crumbs.

Place them in a baking dish lined with foil and sprayed with cooking spray.

Place a pad of butter on each. Bake for about 25-30 minutes until cooked through.

Place under the broiler for about a minute or two until you get some good color.

Pablano & Cheese Stuffed Chicken

Serves 2

Ingredients:

2 boneless skinless chicken breasts, pounded thin

1 Pablano pepper, charred and seeded

6 oz. jack cheese (Colby, Monterey or Pepper), sliced

2 tsp. Panko bread crumbs (or gluten-free bread crumbs)

2 tsp. salted butter

kosher salt

fresh cracked black pepper

Directions:

Pre-heat oven to 350°F.

After chicken is pounded out thinly, season with salt and pepper, place 1/2 Pablano pepper on top, season with salt and pepper.  Then place sliced cheese on the pepper. Gently and tightly roll.  Secure with toothpicks if needed.  Transfer to a greased baking dish.  Sprinkle with bread crumbs.  Place one pad of butter on each.  Bake 25-30 minutes until cooked through.  Remove from oven and start broiler.  Place under the broiler for 1-2 minutes until bread crumbs become browned.

Let rest a few minutes, enjoy!

***note, use gluten-free bread crumbs if needed.