Peas Linguica and Eggs, a Portuguese Breakfast or Dinner
Loved my Grandmother’s peas. Always served as a side dish. I don’t remember anyone else eating them … Maybe because I kept the bowl close and ignored the nonverbal cues, frequently used at our table, to pass the dish. My bad!
I’ve taken her recipe a bit further and added a few different ingredients. I think you’ll like this Portuguese Breakfast Style that can second as a dinner meal. I probably don’t need to tell you but this is not a light dish. Sometimes you just gotta have linguica!
My Niece and Her Husband Invited Us For Sunday Sopas
Absolutely Perfect, Thank You! Here’s my brother’s recipe if you haven’t tried this Traditional Portuguese Soup.
We had a wonderful time. Sopas Sunday.
Yes, the comments section is closed but I do receive your comments directly and respond if you have questions. This particular comment (received August 2023) details what many of us as children experienced. Enjoy the nostalgia! BTW, the beans are called tremocos in Portuguese Lupin in English.
“I grew up in the San Joaquin Valley and after church on Sunday we would go to this fiesta. There would always be a long line outside the back of the church going down to the basement, we would watch the parade with all the royalty girls with the beautiful dresses marching up to the church.They got to go down and eat first so we would stand in line and they always had places outside the church while you were waiting to go down where you could buy a soda or a cocktail and these beans (can’t remember the name of them but they had a casing and you’d pop the bean in your mouth and the casing would stay on your finger you threw that part away).Then when it was time to go down and eat you’d pick out a soda or drink for the adults and sit at these long tables with butcher paper on them. After about 15 minutes or so they would bring bowls of pickles then big bowls of stale french bread and then a big bowl of meat with the most amazing smell of spices and meat with lots of juice and cabbage, you’d get a piece of bread and spoon the meat, cabbage and juice onto the bread. It would make the stale bread soggy and yummy. It would just melt in your mouth and when it was all over you would leave offering on your way out if you chose to. My mother who is 84 still makes this for the family every year and it brings back so many wonderful memories. This recipe is the closest to what I remember it tasting like. Thank you for sharing it.”
So, what’s going on here? There’s a unique condiment in Portuguese cuisine, Massa De Pimentao. This Red Paprika Paste adds a lovely flavor to meat, poultry and fish alike. I’ve put together a very quick paste, not to compete with the usual days process, that works perfectly in this dish. If you like the flavor of sweet paprika (Spanish paprika will do … mild to hot, your choice) and roasted red bell peppers you’ve got to try this!
My brother is coming to visit and I’m pulling out all the old family cold weather favorites. We’re going to be busy; so, the meals aren’t going to be that planned. (Just a warning, Dan.) This is one of our favorite soups. It’s a stew, vegetable soup and beans all in one. Certainly this can come together in a slow cooker.
Let’s take a look at the recipe and see how this can be done. Portuguese Bean Soup
Portuguese Meat Bread Meets Italian Pizza = Amazing!
All about the crust and olive oil!
Add meats and it’s closest to meat bread. But this is one of those recipes that easily becomes vegetarian even vegan. Make this extra special by using Portuguese olive oil. There’s a definite taste difference even a non-discriminating palate can detect. That’s me! Haven’t met a quality olive oil I didn’t like. Olive oil replaces the typical pizza sauce.
This bread dough recipe is great for pizza crust. Make your crust thick, 12-13 inch pizza, or thin and crispy, 14-15 inch pizza. Perfect either way.
What does lox have to do with this recipe? My recipe for lox and eggs with a few changes has become this! By the way, if you haven’t tried your hand at my easy bagels recipe … It’s amazing!
As with lox and eggs holding the salt until the cooking is done is important. My first try at lox and eggs was inedible.
Sweet Rich Almond Tart … a sliver satiates. Serve with a dollop of unsweetened creme fraiche or whipping cream if you like. But this is a great company dessert that really does best without any additional topping. A sprinkle of powdered sugar for presentation and a great cup of strong coffee is all you need.
Yes, lots of fresh eggs. The girls have been busy!
Sorry Margaret, I had to make just a few changes. I love family recipes that kinda leave you to fill in the blanks. Seriously! My grandmother would say about a handful of salt. Or while shaking the cumin over soup or beans about this much. This rice pudding recipe had no cooking instructions but I’ve heard (Thank you Melissa Lopes) slow cooking while stirring constantly is important. And in cast iron if you have it. I’m always looking for an excuse to buy kitchen tools. Take a look at my new cast iron.
Wish I could have used the dairy’s milk. Heavy with cream. So, when Margaret says whole milk she means it!
If you aren’t into sugar … know this is very low in sugar but still sweet. Yes, I could eat the whole thing! It has very little similarity to the rice pudding you find at your grocer’s. It’s very creamy and the rice is noticed but not chewy. Because Margaret (my second cousin btw) suggested as an option adding vanilla pudding mix I decided her recipe may require eggs if the pudding wasn’t used. And being a bit of a purist, trying not to use processed if I can get around it, I added egg yolks. Again, the cooking is crucial to thickening and helps with clumping tendencies too. Margaret very well could have made the recipe without eggs or pudding mix.
Always made for a very large crowd … I’ve made the recipe more suitable for a family of four or five. Continue reading
