Ribs & Sauerkraut Portuguese Style

Ribs & SauerkrautDan is at it again! Pork ribs and homemade sauerkraut, a perfect crockpot fix with a bit of smokey barbecue flavor! Simply use my Portuguese marinade over-night with country style boneless pork ribs, barbecue slightly to brown, smoke on low for about an hour to render off some of the fat and impart a delicious flavor, layer ribs with sauerkraut in a crockpot placing small potatoes over the top. Cook about 6-8 hours on low. A bit of heaven.

My brother swears by his Traeger. It’s an investment but so worth it! Check it out here.

Try this crockpot variation if you’re not into barbecue. The smokey taste of the sausage makes this a perfect alternative.

P.S. I’ve asked for his homemade sauerkraut recipe!


Roselyn’s Chicken or Pork Adobo

Roselyn's Chicken or Pork AdoboDelicious Filipino Dish with few ingredients! I like the idea of pork ribs instead but suit your meat preference. Because this recipe uses pickling spices I relate the meat taste to some Portuguese dishes. I just love it! Enjoy! And thanks Roselyn … Hoping for more.

Here is another adobo recipe you may enjoy. And I love Margaret’s Spareribs too!

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Portuguese Sausage and Sauerkraut

Slow Cooker Style

Portuguese Sausage and Sauerkraut Ask my brother if there’s a perk to being the family patriarch! He might just mention this dish. I’m celebrating Father’s Day with one of my brother’s recipes. We don’t have to think alike to enjoy those family traditions! And everyone in the family seems to have a different opinion right now! Oops! Enjoy this amazingly hearty but not too heavy for warm weather recipe. It’s a slow cooker classic. Yep, Dan makes his own sauerkraut too. I’ll be taking that up another time. Enjoy some of these previously posted recipes my brother has shared with me while the crock pot does all the work. Linguica is one of our key ingredients. The variety we use here, Raven Brand, has less fat in my opinion. Important when not precooking. And paprika? I doubt it. Check them out, here. Located in the small town of Armona, California.

And Happy Father’s Day!

Dan's Recipes

Wheat Loaf

Deep Pit

Linguica

Sopas

Wild Duck

 

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Portuguese Sloppy Joes

Portuguese Sloppy JoesDeliciously Spicy from start to finish. Ingredient filled but so worth the extra TLC because the results are amazing. Starting with a Portuguese Bread, try either of these recipes if you’re into bread making, Portuguese Sweet Bread or Papo Secos and then top with São Jorge Cheese. Substituting other rolls won’t make a big big difference to this recipe but do try this cheese if you haven’t. It has a flavor all it’s own and worth searching out. In fact, it makes an amazing breakfast of just cheese and bread. You may not be able to find it at your local supermarket but it’s available on-line. So is Portuguese Chourico. Linguica or Spanish Chorizo can be substituted for the Portuguese Chourico in a pinch. In our little city linguica is readily available while the others are not. I did find Spanish Chorizo at our local World Market … a temporary item I’m sure. Again, if you haven’t tried Portuguese Chourico it’s worth the search.

Enjoy this simple recipe! Not simple in taste.

For a mainland Portuguese sandwich try this recipe here.

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Portuguese Turnip Green Soup

Portuguese Turnip Green Soup

 

Soup that pairs nicely with Portuguese Sweet Bread, Portuguese Meat Bread or Rustic Cornbread. Or no bread at all! If you’re concerned about the bitterness of turnip greens in this soup it’s pretty much without need. With the little bit of meat, olive oil and vinegar the greens are pretty tame. Let’s not totally take away the characteristic of this vegetable. Piquant can be a good thing.

 

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Portuguese Meat Bread

Portuguese Meat Bread

 

Backyard chickens are busy this time of year. With the extra eggs I opted to bake this delicious Portuguese Meat Bread, a meal in itself with a little side of greens or green salad. My choice as a side today with my Portuguese Turnip Green Soup … coming up next!

This bread is rich in eggs & butter! What this means to bakers? This recipe requires extra time to rise … about 2 hours. Plus, it’s a little sticky during kneading.

It’s a forgiving recipe and certainly worth the effort because the outcome is amazing.

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Winter Soups

Love love love soups! Hearty, healthy, satiating, warming, cozy, delicious one dish meals! What could be better this time of year!

Wintertime is Souptime

Wintertime is SouptimeIt’s Souptime! 25 Great Soup Recipes … New Ones on the way!

 

1. Tortilla 2. Pumpkin 3. Minestrone 4. Albondigas 5. Garden Variety

6. Spicy Tomato 7. Tinolang Manok with Bean Threads 8. Pizza 9. Sausage Navy Bean 10. Manhattan Clam Chowder

11. Basic Potato 12. Pasta Fagioli 13. Greens and Beans 14. Cauliflower 15. Boston Clam Chowder

16. Portuguese Green 17. Basque 18. Portuguese Bean 19. Sopas 20. Vegetarian Black Eyed Pea

21. Chunky Root Soup 22. Tinoling Manok 23. Sopas with Wine 24. Depression Era Potato 25. Chicken Soup


Turkey Alcatra

Delicious Change to Turkey Roasting

Turkey AlcatraAlcatra (claypot roast) is a Portuguese dish originating from the Azorean Island of Terceira. It’s most often made with beef. But my friend, Melissa, whose family is from Terceira loves to use this traditional recipe for turkey. She says she has her husband cut the turkey into pieces and the legs aren’t used in her dish. Since my meal preparation is only for 4 I felt a whole turkey even without legs would be just too much. I knew it was risky just using a turkey breast because of the leanness that quickly goes from moist to dry. But a steam method just seemed foolproof. It’s amazing. I removed the skin before serving but you don’t need to. Brown up that skin by removing the top of the roaster at the end of the cooking period or pre-brown. That simple!

Thanks Melissa, a perfect idea.

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