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(Portuguese Pot Roast With Wine, Bacon & Garlic)

This pot roast needs no knives... it's tender and absolutely delicious.

(Makes: 8 Servings)

1/4 lb lean bacon, diced
1 tablespoon olive oil
3 1/2 lbs boneless beef rump roast or sirloin tip roast
2 cups thinly sliced onions
3 cloves garlic, minced
2 bay leaves
12 whole peppercorns
4 whole cloves
3 tablespoons tomato paste
3 cups white wine (cheaper is better)
3/4 teaspoon salt

In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.

In the bacon drippings, brown the beef roast well on all sides over moderately high heat.

Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven. Saute about 10 to 15 minutes or until lightly browned. Blend in tomato paste, lower the heat, cover and steam for 20 minutes.

Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top. Carefully pour the wine and salt around the beef roast and bring to a simmer.

Preheat oven to 375 degrees F.

Cover and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid. Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender.
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Almeijoas Na Cataplana
(Baby Clams Steamed In A Cataplana With White Wine & Tomato Sauce)

This fabulous tasting dish is great for company. The flavor of the linguica and prosciutto really add a depth of flavor and the lemon juice brings everything to life. You can also use mussels instead of clams.

In Portugal, cataplana refers to the metal pan that looks like a large clam shell with a hinged lid that is clamped shut for steaming and braising. If you can not obtain a cataplana pan, a wok with a lid or a large Dutch oven are fine substitutes.

(Makes: 4 to 6 Servings)

1/4 cup extra-virgin olive oil
1 red bell pepper, cored, seeded, and cut in thin strips
1 green bell pepper cored, seeded, and cut in thin strips
2 large ripe tomatoes, seeded and diced
2 medium white onions, sliced thin
2 garlic cloves, minced
1/4 pound dry-cured ham, such as presunto or prosciutto, diced
1 pound hard, smoked sausage, such as linguica or chorizo, removed from the casing
1 generous tablespoon paprika
Pinch red pepper flakes
2 bay leaves
1 cup dry white wine
4 pounds small littleneck clams or cockles, scrubbed and rinsed well
1 lemon, juiced
1/4 cup chopped fresh flat-leaf parsley
Portuguese bread, as accompaniment

Coat a large Dutch oven with the olive oil and set over medium heat. When the oil forms a little haze, add the bell peppers, tomatoes, onions, and garlic; cook and stir for about 7 minutes until the vegetables are soft, but not browned. Add the ham and sausage and stir for 2 minutes to release some of the flavorful fat. Stir in the paprika, pepper flakes, bay leaves, and wine. Simmer and stir for 10 minutes to cook down the liquid a bit. (If using a cataplana, transfer the sauce into the vessel, and proceed as directed.)

Lay the clams in the sauce and toss with a large spoon so they are well coated and some of the sauce is on the top. Squeeze in the lemon juice and shower with chopped parsley. Tightly close the Dutch oven or cataplana and simmer over moderate heat for 15 minutes until the clams open no peeking. Discard any clams that haven't opened at that point. Remove the cataplana from the stove and open it at the table. Ladle into soup bowls and serve immediately with crusty Portuguese bread.
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Mussels Portuguese Style

(Makes: 3 Servings)

2 pounds Mussels
4 Shallots, finely chopped
1 Garlic clove, finely chopped
2 tablespoons Olive oil
3 tablespoons Butter
2/3 cups Dry White Wine
1/3 cups Water
3 tablespoons Parsley, finely chopped
2 pieces of Fresh Thyme Sprigs or a pinch of Dried Thyme
2 Bay leaves
teaspoon of Ground black pepper
1 ounce Fresh heavy cream
1 bunch parsley, finely chopped
1 Lemon quarters, cut in quarters

1. Wash the mussels under running water, and remove all traces of mud, seaweed and barnacles. Remove beards(the rough fury part around the mussel). If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they don't close, discard.

2. Gently fry the garlic and shallots in olive oil and butter until transparent but not coloured. Add wine, water, parsley, thyme, bay leaf, pepper and mussels. Pour cream over the top. Cover pan , bring to boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook.

3. Serve as soon as the shells open. Serve in deep bowls like mixing bowls, garnished with chopped parsley and lemon quarters.
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Pasteis De Bacalhau
(Salt Cod Fritters)

These fritters are the best ever. Make sure you mash the potatoes to a creamy texture - they will hold their shape better when frying.

(Makes: 25 Cod Fritters )

1 pound dried salt cod
2 cups milk
4 medium Idaho potatoes
1 large Spanish onion, finely chopped
2 garlic cloves, minced
1 handful fresh flat-leaf parsley, finely chopped
1 handful fresh cilantro, finely chopped
2 large eggs
Freshly ground black pepper and sea salt, if needed
Vegetable oil, for frying
Lemon wedges, for serving

Starting a day ahead, soak the dried cod in cold water for 12 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover by 1-inch; cooking the cod in milk keeps it really moist. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender and pliable. Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone.

While the cod is cooking, pour 1-inch of water in a large pot fitted with a steamer insert. Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender. Drain the potatoes, peel off the skins, and mash them well with a potato masher or pass them through a ricer or sieve.

Add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs. Beat the mixture firmly with a wooden spoon so that it well combined and firm a spoon should stand up in it. (If you find it too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. With lightly moistened hands or using 2 tablespoons, shape the cod mixture into egg-shaped balls you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking or frozen in a container.)

Heat 3-inches of oil in a deep heavy skillet or pot to 370 degrees F. Add a few of the cod balls at a time to the hot oil, turning them 3 or 4 times to get nicely browned all over. Carefully lift the cod fritters out of the pan with a slotted spoon and place on a platter lined with paper towels to drain. Repeat. Serve hot or at room temperature with lemon wedges.
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Portuguese Chicken Livers & Rice

If you like chicken livers, you'll love this recipe.

(Makes: 4-6 Servings)

3/4 lb chicken livers
3 tablespoons butter or margarine
salt and pepper
4 tablespoons olive oil
2/3 cup minced onions
1 clove garlic, minced
1 1/2 cups long-grain rice
3 cups chicken broth (can use canned)
3/4 cup tomato sauce (can use canned)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside. Remove and season with salt & pepper, chop coarsely and put aside.

Heat the oil on medium heat. Add onion and garlic and saute until soft. Add rice, saute until rice just starts to take on a clear color. Don't scorch the rice. Add broth and tomato sauce. Mix well and bring to a boil. Add all other ingredients, except livers. Cover& cook over med. Heat for about 10 minutes. Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.

Mix in the livers, stir,cover. Cover and cook until the liquid is absorbed and the rice is cooked through. Add more liquid if needed (a little water is okay).
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