Portuguese Recipes

• Fish and Shellfish - Thanks to Portugal's long maritime tradition, seafood is a popular and important element of the Portuguese diet. Seafood dishes include hake, horse mackerel (scad), lamprey, sardines (especially when grilled as sardinhas assadas), sea bass. Popular shellfish include crabs, lobster, octopus, scabbard. shrimp and squid.
  
  
• Bacalhau - Bacalhau is salted cod - cod is usually eaten this way, because Portuguese traditional recipes date back to a time before the invention of refrigration. Theree are many different ways that bacalhau can be prepared - some people say that there is one recipe for every day of the year, but others claim 1,001.
  
  
• Cozido á portuguesa - This is a traditional rich meat stew. The stew is made with meat (beef or pork most commonly, but sometimes chicken) as well as Portuguese smoked sausages, and a variety of vegetables such as cabbage, carrots, potatoes, rice and turnips.
  
  
  
• Caldeira - This is stew made using a mixture of different types of fish (and sometimes shellfish). Potatoes, tomato and onion are also added, and the stew made be flavored with spices. There are different regional and personal preferences as to the choice of spices, but some common combinations include ground ginger and curry powder, or nutmeg and saffron, cloves, allspice with piri-pri.
  
  
• Pastéis de nata - One of the most popular Portuguese desserts. Pastéis de nata are small creamy tarts.

• Portuguese Recipes & Cookbooks
  
  
• Recipes and Cookbooks

Cuisines of Portuguese Encounters: Recipes from Angola, Azores, Brazil, Cape Verde, East Timor, Goa, Guinea-Bissau, Macau, Madeira, Malacca, Mozambique, Portugal, and Sao Tome and By Cherie Hamilton Hippocrene Books Hardcover (378 pages) List Price: $24.95* Lowest New Price: $179.95* Lowest Used Price: $69.99* *(As of 19:09 Pacific 7 Sep 2010 More Info) Click Here Product Description: In the 16th century, Portuguese navigators circumvented the globe, conquering new lands to build one of history's largest empires, and at the same time carrying and introducing crops, food products and a variety of culinary cultures to all corners of the earth. This fascinating collection of 225 authentic recipes is the first cookbook to encompass the entire Portuguese-speaking world and explains how Portugal and its former colonies influenced each other's culinary traditions. Included are dishes containing Asian, South American, African, and European spices, along with varied ingredients like piripiri pepper, coconut milk, cilantro, manioc root, bananas, dried fish, seafood and meats. The author also explores the impact of Sephardic Jews on the cuisines of Cape Verde, Angola, and Brazil and the influence of the Moors, who brought to the Iberian peninsula rich desserts, which the Portuguese in turn took around the world. The recipes range from appetisers like: Pastel com o Diabo Dentro (Pastry with the Devil Inside from Cape Verde); to main courses such as Frango a Africana (Grilled Chicken African Style from Mozambique) and Cuscuz de Camarao (Shrimp Couscous from Brazil), to desserts like Pudim de Coc;co (Coconut Pudding from Timor). Menus for religious holidays and festive occasions, a glossary, a brief history of the cuisines and a bilingual index will assist the home chef in creating meals that celebrate the rich, diverse, and delicious culinary legacy of this old empire.