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Old 3rd May 2012, 04:27 PM   #971
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Quote:
Originally Posted by scott17 View Post
Next time you smoke something, (on the smoker that is), put a block of cream cheese, on foil, on the cool side of the smoker. You don't want it to melt. Wait for it to get the nice brown smoke color. Serve as an appetizer spread with your favorite cracker. Very simple, and amazingly good.
Try it with gouda, mozzarella or edam too.
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Old 3rd May 2012, 04:39 PM   #972
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Originally Posted by Cal Weldon View Post
I wonder how these compare with the oriental ones you get at Dim Sum? I know those are sure good and they do look pretty much the same. Maybe I'll stop in at Little Portugal on my way home today.
nahhh nothing compares to the portuguese ones , there is a variety of these you can only buy at a small coofee in Lisbon " Pasteis de Belem " that is even better but the recepie is a well guarded secret

the key to the portuguese is not only the sauce but the flaky pastry too
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Last edited by lduarte1973; 3rd May 2012 at 04:45 PM.
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Old 3rd May 2012, 05:54 PM   #973
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Cod fish (bacalhau) Braz De Hackney

Bacalhau braz (alternate spelling Bacalhau brs), or cod with scrambled eggs and fried potatoes is one of the traditional dishes of Portugal. The Portuguese have 1001 ways to cook bacalhau, but this is one of the best of their recipes and quite unlike anything we eat in Britain. In Portugal the dish is prepared with salt fish because, with the principal fishing grounds in the North Atlantic and a relatively inefficient distribution system, it is not possible to get fresh enough cod to the typical home. If you have access to fresh cod, as I do, then use it.

this recipe was cooked under the direction of four women from the Minho (north of Porto) and it tasted absolutely delicious.

Aidan Brooks: Trainee Chef - Recipes: Bacalhau Braz De Hackney
Attached Images
File Type: jpg braz.jpg (26.7 KB, 64 views)
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Last edited by lduarte1973; 3rd May 2012 at 06:18 PM. Reason: spelling
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Old 3rd May 2012, 05:59 PM   #974
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Ingredients
- 4 piece (s) of cod
- 6 dl milk
- 1 Onion (s) cut (s) in slices
- oil
- 2 tablespoon flour
- 1 kg potato (s)
- Nutmeg
- 2 dl creams
- grated cheese
- Salt
- Pepper

Method
(4 persons)
Time of preparation: 50 min

Preparation:

Cook the pieces of cod in milk. Cut the onion in thin slices and fry in oil until the onion be soft and clear. Drain the cod and undo in splinters and join at the onion and let fry slowly. Then add the milk, where we cooked the cod, and sprinkle with flour, and stir. Stirring from time to time until thicken. Peel and cut the potatoes in cubes and fries in a hot oil, but attention, we want the potatoes more cooked that fried. Then join the potatoes to the cod, and add the salt, pepper and the nutmeg. Put this prepared in a tray of oven and spreads in a top with the creams and grated cheese. Let be gratin for a few minutes.

Jamie Oliver | Member Recipes | Risotto | "Bacalhau com Natas" - "Cod with cream"

cream.jpg"Cod with cream"
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Last edited by lduarte1973; 3rd May 2012 at 06:05 PM.
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Old 3rd May 2012, 06:06 PM   #975
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Quote:
Originally Posted by lduarte1973 View Post
Cod fish (bacalhau) Braz De Hackney
I'm quite partial to Porco com Ameijoas (pork with clams). Any favorite recipe? We have wonderful fresh clams in New England.
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Old 3rd May 2012, 06:13 PM   #976
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sure , here is :

Pork, Alentejo Style - Carne De Porco Alentejana Recipe

this is exactly how my mother ( the best cooker ive seen ) does it

alentejana.jpg
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Last edited by lduarte1973; 3rd May 2012 at 06:38 PM.
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Old 4th May 2012, 01:11 AM   #977
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Quote:
Originally Posted by lduarte1973 View Post
sure , here is :

[this is exactly how my mother ( the best cooker ive seen ) does it
Cool, next time my son butchers a pig I can try it with all fresh ingredients.
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Old 4th May 2012, 02:00 PM   #978
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Some great looking dishes there lduarte.
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Old 4th May 2012, 07:33 PM   #979
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Cal if you have a portuguese restaurant were you live try it you will not be disappointed
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Old 4th May 2012, 07:45 PM   #980
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Portuguese Bifana (pork butt)

Bifana Pork
What You Need:

1 teaspoon salt
1 tablespoon peeled and finely chopped garlic
cup white wine
2 tablespoons olive oil
2 teaspoons Piri Piri or other Spicy sauce
2 bay leaves
1 pounds boneless pork butt, sliced 1/8 inch thick

How To Cook:
1. Crush the garlic with the salt and mix with the wine. Marinate the pork in this mixture for 1 hour.

2. Heat a large frying pan and add the butter to fry. Add the Piri Piri, bay leaves, and any remaining marinade.

3. Bring to a simmer. Add the pork. Cover and cook until the pork is tender .

To Serve: 4

They are ready to be served on bread with mustard or on the plate with an egg and fries and black olives

bifana.jpg


if you want to see a happy portuguese give him " bifana " and beer
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Last edited by lduarte1973; 4th May 2012 at 07:52 PM.
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