|  |  Chef Manny’s BlogArchive for January 2010
posted on January 17th, 2010 by Manny Lopes|
Rabanada, is Portuguese for what we call "French Toast" in the USA (EUA), usually sprinkled with sugar cinnamon and many times served as a dessert or special breakfast treat, in this case with bananas.
one serving, one egg & a little whole milk or cream (milk can be substituted with almond or soy milk) & one banana and a slice of Portuguese crusty bread.
melt some butter in a skillet & place bananas in
slice some Portuguese bread & soak in the egg/milk
I like the bread a few days old so it's a little crusty, or put in the toaster for just a few minutes.
add the eggs soaked bread, let brown & flip
some natural Canadian maple syrup
sprinkle cinnamon or powdered sugar if you like.. Tags: bananas, french toast, rabanadas
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posted on January 11th, 2010 by Manny Lopes| this is my first try at trying to make these.
Bolinhos de bacalhau (cod fish pastry) more like a fritter.
There are other variations of these called "bolos de bacalhau) as well.
Start by soaking the bacalhau (salt cod) in water over night, boil then boil it & break up the cooked bacalhau into thin strings & let dry. I used on portion or serving.
Make 1 cup mashed potatoes (about 2 potatoes)
Mix in the bits of bacalhau & 2 eggs in with the mashed potatoes.
Dice one onion
Dice one bunch fresh parsley & add into the mix with the onion & mashed potatoes.
Mix to an even consistency.
Shape using two soup spoons.
Fry in olive oil & turn them so they are a nice golden brown all around.
Tags: bolos de bacalhau
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posted on January 5th, 2010 by Manny Lopes|
my family and I are very blessed to be able to spend some great quality time with our parents & particularly enjoy sharing & learning recipes from our mom.
On this day she decided to get a little creative in making a meal with the old stand-by and always a favorite bacalhau (salt cod).
They say there are over 365 Portuguese recipes for bacalhau, now we have 366.
THE BASICS,
SALT COD, "BACALHAU", soak in waer over-night changing water a few times to draw out the salt & rehydrate the fish. Boil the bacalhau for 15-20 minutes.
POTATOES, peel & boil 2-3 potatoes & make simple mashed potatoes.
The "Tomatada"
1 onion, peeled & sliced into circles
2 ripe tomatoes, chopped
garlic, (to taste)
salt (to taste)
In a skillet,
caramelize the onions with some olive oil and garlic, add the chopped tomatoes & stew for about 10 minutes.
The Vegetable,
In the mean time steam up some brocoli or other vegetable of choice, adding some sliced chourico adds to the flavor.
To present,
place the mashed potatoes in a nice traditional clay pot making a crater in the middle and fill with the "tomatada"
place the now cooked bacalhau around the parimiter
add broccoli to the serving dish, along with some lemon wedges & olives.
Great presentation, looks... Tags: bacalao, bacalhau, salt cod
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posted on January 2nd, 2010 by Manny Lopes|
I hate to waste good food & I love to turn leftovers into a new meal. My Kids used to call me the "Leftover King" when they were young.
We have a great assortment of Seafood Mariscada leftover & it shouldn't sit too long so today is Mariscada "roupa velha".
So the mission, turn the Mariscada into a Paelha-like seafood stew with some rice.
Remember that nice broth that was left over from yesterday's meal? Yep, I saved it & now is the base for the rice.
Boil about a cup of rice in one cup of water,
then add the broth, let simmer for 5 minutes.
Then stir in the leftover Mariscada & cover, simmer for another 15 minutes.
Yep, it's that easy & it's done..
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posted on January 1st, 2010 by Manny Lopes|
Bolo-Rei (King´s Cake)
This is the traditional christmas night and new year´s eve cake. Mandatory in every portuguese tables. Full of cristalized fruits it is delicious.
Start with some New England lobster & littleneck clams
Add some fresh salmon steaks, shrimp, scallops & sqid, that makes it a feast no one can resist.
All stewing up together in the pan,
Start by sauteing some onions, garlic & tomatoes in some olive oil with a couple bay leaves. Put in the Lobster, salmon, clams, squid, shrimp & scallops. add some white wine & let cook on medium heat with the lid on for 25 minutes.
The great dipping sauce simply created without any commercial stock. This is the best!!
What a delicious Seafood "Mariscada"
Tags: Mariscada, Seafood
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