Vinho Verde "Gazela", white wine from Portugal.
Light, fresh, floral young wine.
Mateus Rosé from Portugal.
In the traditional bottle that in years past one stuffed a candle in the neck and candle wax dripped down the sides of the bottle.
Also nice:
"El Burro" Garnacha, 2008 red wine from Spain.
Rich fruits - blackberries, raspberries and plums - with a smack of leather and warm spicy character. Palate is well structures with soft, sweet tannins.
Vila Regia Reserva, 2008 red wine from the Douro region of Portugal.
Aged in French oak casks for 18 months, ruby coloured, floral and ripe fruits. Full bodies and balanced with and rich finish.
Tuesday, June 28, 2011
Spanish - Portuguese dinner recipes
Portuguese Roast Pork with Figs
Serves 8
Roast ingredients:
1 tablespoon hot red pepper flakes
1/2 tablespoon salt
1 tablespoon minced garlic
4 bay leaves, crumbled
1/3 cup olive oil
3 pound boneless loin of pork, rolled and tied
1/2 stick butter
1 cup dry white wine
In a small bowl, mix pepper flakes, salt, minced garlic, bay leaves and olive oil. Place meat, fat side up, in roasting pan and rub the marinade over it. Cut butter into pats and lay along top of roast. Pour wine into pan. Roast in preheated 350° oven for 1 1/2 hours or until juices run golden clear and internal temperature is 170°. Spoon wine and meat juices over roast every 15 minutes. Add more wine if needed.
Sauce and garnish ingredients:
3 oranges
16 moist dried figs, stems removed
2 tablespoons brandy (or brandy extract)
1 tablespoon honey
1/2 cup orange juice
salt and pepper to taste
Peel and slice 2 oranges. Put 8 figs, orange slices, brandy and honey into blender or food processor until fairly smooth. Set aside.
Place remaining 8 figs in small covered sauce pan with orange juice, simmer for 10 minutes and set aside.
When meat is finished, carefully cut and remove strings. Place on serving platter and keep warm.
Pour pan juices into small saucepan, scraping pant to include all flavourful brown bits, and add to puréed orange and fig mixture. Bring to boil and simmer for 5 minutes. Add more white wine if needed. Strain sauce carefully, add salt and pepper to taste.
Slice last orange into half round slices to garnish roast on its platter. Pass the sauce separately.
Enjoy!
Spanish Paella with Shrimp, Chicken and Sausage
1/2 large shrimp, tails reserved for broth
olive oil
salt and pepper to taste
Briefly rinse frozen shrimp under running water. Take off tails. In bowl, toss shrimp with oil. Season evenly, cover, refrigerate.
Broth:
shells from peeled shrimp
4 cups low sodium chicken broth
3/4 cup dry white wine
2 bay leaves
1 1/2 teaspoons smoked paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon crushed saffron threads
Heat broth in small pan, simmer for 10 minutes. Strain, discard shells and bay leaves, reserve broth. Set aside. Can be made up to 2 hours ahead.
Meat Ingredients:
olive oil
4-8 ounces prosciutto, diced small
chorizo sausage, cooked and cut into chunks
4 skinless, boneless chicken breasts, cut into small pieces
Heat oil in skillet. Add prosciutto and cook, stirring occasionally until it begins to crisp. Remove and keep aside. Add chorizo sausage and cook, stirring occasionally until it begins to crisp. Remove and keep aside. Add chicken and cook, stirring occasionally until browned on all sides. Remove and keep aside.
More Ingredients:
1 finely chopped Spanish onion
1 tablespoon minced garlic
4 red, orange and or yellow bell peppers, diced
small can mild green chilies
2 cups Arborio rice (or other Spanish rice)
1 cup stuffed olives, sliced (optional)
Add more olive oil to skillet if needed and heat. Add onion, peppers and garlic. Cook, stirring occasionally for about 5 minutes. Stir in rice and cook until rice is well coated with pan juices, about 2 minutes. Stir in shrimp broth. Add meats. Close lid, let rice cook for about 20 minutes. Remove from heat and let stand 5 minutes before serving. Serve from skillet.
Feijao Verde Guisado (Stewed Green Beans)
1 pound green beans
1 tablespoon olive oil and/or bacon grease
1/4 pound chorizo sausage
1 medium Spanish onion, coarsely chopped
1 medium very ripe tomato, peeled and finely chopped
4 cloves garlic, minced
1 bay leaf
1/2 cup water
1/4 cup finely chopped cilantro
1 teaspoon salt or to taste
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon red pepper flakes
1/4 cup wine vinegar
toasted pine nuts or sliced almonds for garnish (optional)
Snap off and discard bean tips, rinse beans, cut into 2 inch pieces. Heat oil/fat in large skillet over medium-high heat. Lightly brown sausage pieces in, set aside. Toss in onions and sauté until light golden. Add tomato, garlic and bay leaf. Reduce heat to medium-low and cover. Simmer until tomato is very soft, about 15 minutes. Add water and 2 tablespoons cilantro, salt, cumin, pepper, and pepper flakes. Pour in wine vinegar and stir. Put beans into pot, recover, simmer until beans are just tender, about 10-12 minutes. Return sausage to pan. Garnish with remaining cilantro and nuts.
Mallorca Style Vegetable Bake
1 pound red potatoes, cut into 1/2 inch cubes
1 Spanish onion, chopped
1 tablespoon minced garlic
2 tablespoons virgin olive oil
2 cans Diced Tomatoes with Basil, Garlic and Oregano seasonings, drained
1 pound eggplant, peeled, cut into 1/2 inch cubes
1 pound zucchini, quartered lengthwise, sliced 1/2 inch thick
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 400°. Place potatoes, onion and garlic in 13x9 casserole dish. Drizzle with oil and toss. Bake uncovered 20 minutes, stirring after 10 minutes. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes.
Batatas com Vinho e Tomate (Potatoes with Wine and Tomato)
4 tablespoons butter, melted
4 tablespoons olive oil
2 teaspoons paprika
3 cloves garlic, minced or finely chopped
1/2 tablespoon parsley, finely chopped
1 teaspoon coarse sale
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1 bag mini red potatoes (or 6 large red potatoes in chunks)
1 large very ripe tomato, peeled, seeded and finely chopped
1/2 cup white wine
Preheat over to 350°. In large bowl, combine the melted butter, olive oil, paprika and garlic. Stir in parsley, salt, hot pepper sauce, and ground pepper. Add potatoes and tomatoes, gently mixing. Transfer ingredients to roasting pan. Slowly pour in wine. Put pan in preheated oven and roast until potatoes are tender, about 50 to 60 minutes.
Serves 8
Roast ingredients:
1 tablespoon hot red pepper flakes
1/2 tablespoon salt
1 tablespoon minced garlic
4 bay leaves, crumbled
1/3 cup olive oil
3 pound boneless loin of pork, rolled and tied
1/2 stick butter
1 cup dry white wine
In a small bowl, mix pepper flakes, salt, minced garlic, bay leaves and olive oil. Place meat, fat side up, in roasting pan and rub the marinade over it. Cut butter into pats and lay along top of roast. Pour wine into pan. Roast in preheated 350° oven for 1 1/2 hours or until juices run golden clear and internal temperature is 170°. Spoon wine and meat juices over roast every 15 minutes. Add more wine if needed.
Sauce and garnish ingredients:
3 oranges
16 moist dried figs, stems removed
2 tablespoons brandy (or brandy extract)
1 tablespoon honey
1/2 cup orange juice
salt and pepper to taste
Peel and slice 2 oranges. Put 8 figs, orange slices, brandy and honey into blender or food processor until fairly smooth. Set aside.
Place remaining 8 figs in small covered sauce pan with orange juice, simmer for 10 minutes and set aside.
When meat is finished, carefully cut and remove strings. Place on serving platter and keep warm.
Pour pan juices into small saucepan, scraping pant to include all flavourful brown bits, and add to puréed orange and fig mixture. Bring to boil and simmer for 5 minutes. Add more white wine if needed. Strain sauce carefully, add salt and pepper to taste.
Slice last orange into half round slices to garnish roast on its platter. Pass the sauce separately.
Enjoy!
Spanish Paella with Shrimp, Chicken and Sausage
1/2 large shrimp, tails reserved for broth
olive oil
salt and pepper to taste
Briefly rinse frozen shrimp under running water. Take off tails. In bowl, toss shrimp with oil. Season evenly, cover, refrigerate.
Broth:
shells from peeled shrimp
4 cups low sodium chicken broth
3/4 cup dry white wine
2 bay leaves
1 1/2 teaspoons smoked paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon crushed saffron threads
Heat broth in small pan, simmer for 10 minutes. Strain, discard shells and bay leaves, reserve broth. Set aside. Can be made up to 2 hours ahead.
Meat Ingredients:
olive oil
4-8 ounces prosciutto, diced small
chorizo sausage, cooked and cut into chunks
4 skinless, boneless chicken breasts, cut into small pieces
Heat oil in skillet. Add prosciutto and cook, stirring occasionally until it begins to crisp. Remove and keep aside. Add chorizo sausage and cook, stirring occasionally until it begins to crisp. Remove and keep aside. Add chicken and cook, stirring occasionally until browned on all sides. Remove and keep aside.
More Ingredients:
1 finely chopped Spanish onion
1 tablespoon minced garlic
4 red, orange and or yellow bell peppers, diced
small can mild green chilies
2 cups Arborio rice (or other Spanish rice)
1 cup stuffed olives, sliced (optional)
Add more olive oil to skillet if needed and heat. Add onion, peppers and garlic. Cook, stirring occasionally for about 5 minutes. Stir in rice and cook until rice is well coated with pan juices, about 2 minutes. Stir in shrimp broth. Add meats. Close lid, let rice cook for about 20 minutes. Remove from heat and let stand 5 minutes before serving. Serve from skillet.
Feijao Verde Guisado (Stewed Green Beans)
1 pound green beans
1 tablespoon olive oil and/or bacon grease
1/4 pound chorizo sausage
1 medium Spanish onion, coarsely chopped
1 medium very ripe tomato, peeled and finely chopped
4 cloves garlic, minced
1 bay leaf
1/2 cup water
1/4 cup finely chopped cilantro
1 teaspoon salt or to taste
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon red pepper flakes
1/4 cup wine vinegar
toasted pine nuts or sliced almonds for garnish (optional)
Snap off and discard bean tips, rinse beans, cut into 2 inch pieces. Heat oil/fat in large skillet over medium-high heat. Lightly brown sausage pieces in, set aside. Toss in onions and sauté until light golden. Add tomato, garlic and bay leaf. Reduce heat to medium-low and cover. Simmer until tomato is very soft, about 15 minutes. Add water and 2 tablespoons cilantro, salt, cumin, pepper, and pepper flakes. Pour in wine vinegar and stir. Put beans into pot, recover, simmer until beans are just tender, about 10-12 minutes. Return sausage to pan. Garnish with remaining cilantro and nuts.
Mallorca Style Vegetable Bake
1 pound red potatoes, cut into 1/2 inch cubes
1 Spanish onion, chopped
1 tablespoon minced garlic
2 tablespoons virgin olive oil
2 cans Diced Tomatoes with Basil, Garlic and Oregano seasonings, drained
1 pound eggplant, peeled, cut into 1/2 inch cubes
1 pound zucchini, quartered lengthwise, sliced 1/2 inch thick
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 400°. Place potatoes, onion and garlic in 13x9 casserole dish. Drizzle with oil and toss. Bake uncovered 20 minutes, stirring after 10 minutes. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes.
Batatas com Vinho e Tomate (Potatoes with Wine and Tomato)
4 tablespoons butter, melted
4 tablespoons olive oil
2 teaspoons paprika
3 cloves garlic, minced or finely chopped
1/2 tablespoon parsley, finely chopped
1 teaspoon coarse sale
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1 bag mini red potatoes (or 6 large red potatoes in chunks)
1 large very ripe tomato, peeled, seeded and finely chopped
1/2 cup white wine
Preheat over to 350°. In large bowl, combine the melted butter, olive oil, paprika and garlic. Stir in parsley, salt, hot pepper sauce, and ground pepper. Add potatoes and tomatoes, gently mixing. Transfer ingredients to roasting pan. Slowly pour in wine. Put pan in preheated oven and roast until potatoes are tender, about 50 to 60 minutes.
Spanish - Portuguese Dinner
June 24, we met at Pete and Karon's for a Spanish and Portuguese themed dinner. Wonderful food and drinks, awesome company, good music, fun décor and even an education!
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