|  |  Chef Manny’s BlogPosts Tagged “Morcela de arroz”
posted on March 6th, 2010 by Manny Lopes|
"Black pudding sausage" or blood sausage and morcela, is an interesting tasty treat now and again. I'm complementing it with the Portuguese "aguardente" a white marc brandy. This is a "petisco" or tapa type to dish to enjoy by yourself or with some friends.. I'm using morcela de arroz, (blood sausage with rice)
I de-skinned the morcela and sauteed them with mushrooms and peppers in a skilet with some spiced olive oil & finished them with a drizzle of white wine
slice and toast some bread into very thin slices, place on a dish & drizzle some olive oil on them. Place the morcella, peppers & mushrooms over the bread & drizzle some aguardente over them with a teaspoon.
Serve with some cold salted cucumber & olives, a short glass of agardente on the side or a Jeropiga..
bom apetite
Tags: Black pudding, blood sausage, Morcela de arroz
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posted on January 19th, 2010 by Manny Lopes|
pan seared steak with peppers & onions, broccoli & mushrooms and unique mashed potatoes and some "Morcela de arroz"
saute' some peppers & onions in some olive oil
and some mushrooms & broccoli
sautéing mushrooms & broccoli in olive oil & garlic
a nice looking steak & Portuguese "morcela de arroz" sizzling in some olive oil.
"Morcela de arroz", is a blood & rice sausage that is popular in the Estremadura region of Portugal
deglazing the pan with a little "mini" Portuguese beer.
potatoes, chick peas, broccoli rabe' and an egg.
(these were actually leftovers that I couldn't resist to turn into tasty unique mashed potatoes) to round off the meal.
The morcela de arroz, the potatoes & broccoli and the mashed potatoes. Tags: Morcela de arroz, peppers & onions, steak
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