The first day of Spring just happened and as some of the United States is still battling that "white stuff", others around the country are whipping out the grill and firing it up. At Spiceologist, we grill year round, because we're like the postal service of grilling. Neither rain nor sleet nor gloom of night will keep us from grilling up deliciousness. Take this Grilled Paella for instance. The entire dish is made on the BBQ. No firing up the stove for this one. And let me tell you, it's a delicious and easy way to make paella! My only chef note is to prep and measure out all of your ingredients before you start. You'll be glad you did.
Fish casserole may sound funny and a little strange, but this is a bright and fresh take on a Portuguese classic. This is a perfect meal for weeknight entertaining since you can assemble the casserole early in the day or even the night before and pop it in the oven shortly after your guests arrive.
Vegetable dishes in Portugal are famous for being creative and making use of what’s in season and fresh, like this peas and eggs dish (called ervilhas com ovos), which also features sausage.This recipe is courtesy of ChezUs.com.
Bakers in Portugal make over 200 different types of pastries and other baked goods, and most of them can trace their origins to the time of the arrival of the Moors. By the sixteenth and seventeenth centuries, convents were employing women and nuns to make sweets to help support their abbeys and charity work, and sold everything from behind cloistered gates. Even today, many of the desserts still have names with religious connotations like toucinho do céu, which means "heaven's lard" or "bacon from heaven." The name is two-fold, because it uses pork lard to make the cake and also because it is an unbelievably delicious treat — and one of the most popular and traditional Portuguese desserts in existence.This recipe comes courtesy of EasyPortugueseRecipes.com.
The national dish of Portugal has a worldwide following. The basics of the dish — beef, pork and fijão (beans) — is shared by all the country’s former colonies from Brazil to Macau, and you’ll find variations in Angola, Cape Verde, Mozambique, and Goa in India, too. However, Feijoada à Transmontana is considered to be the most traditional of all recipes and the basis for all other feijoadas. It originated in Northern Portugal and has been embraced by Portuguese gastronomes ever since. It’s also a perfect party dish, as the recipe can be expanded to feed any number of guests. This meaty dish combines many Portuguese flavors and spices, which fortunately are commonly found in American kitchens. This is no minute-meal, but your reward for its preparation will be a genuine taste of Portugal in a dish that’s bound to impress.This recipe comes courtesy of Maria Dias of Portuguese Diner.
"As the price of lobster can be more on the expensive side, this recipe aims to utilize the entire lobster, including the shell for a flavorful stock that serves as the base for this winter chowder. The recipe takes the lobster, a very special ingredient, and makes it approachable by all" — Executive Chef Daniel Kenney, Sea Crest Beach Hotel
This holiday recipe, traditionally used in Portugal around Christmas and Easter, has been passed down through generations of women in Chef Fernandes' family. Faintly sweet and aromatic, this pumpkin bread is excellent lathered with butter or cheese. The chef also recommends using it for sandwiches, say ham and cheese. - Arthur Bovino
Kimchi is a Korean pickled dish, traditionally made with cabbage and daikon radish. Try out this Portuguese take on kimchi; it’s flavored with lots of garlic and piri piri peppers, also known as bird’s eye chiles.
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