Portuguese Roast Beef

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Portuguese Roast beef or Pot Roast

Leonard Perry’s Family Recipe

Portuguese Roast Beef

Perry can be an English surname … maybe you should use Pereira! But we have no information on the name change and everyone went by Perry. No one believes Steve Perry is English and we’re related! This was the conversation I had with my brother after he noticed Leonard Perry’s Recipe is being posted. How are we related to Steve Perry anyway? Dan went on. Our Grandmothers (my Grandmother Rose) were cousins. Of course, Aunt Lena. Why Aunt Lena? I have no idea. It’s all a little confusing. And the historians, those still with us, are at a loss.

How’s that for name dropping! But it’s all true! Now you know for sure our Perry recipes are authentic. I don’t believe you ever doubted. So, who’s Leonard? He’s my Grandmother Rose’s nephew. There you have it!

Okay, Kathryn and Sandra if you are out there I know you have some delicious recipes you’d like to share. Mary and Eleanor, too! I forgot Uncle Max’s daughters … I know you are excellent cooks. I wonder if anyone remembers how Uncle Tony’s brother prepared that huge octopus … Just curious more than interested in the recipe.

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Portuguese Beans With Linguica-Recipe 2

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Portuguese Beans with Linguica-Recipe 2

Portuguese Beans With Linguica Recipe 2

On December 8th I posted my first Portuguese Beans Recipe. Now, a real mystery … I believed that recipe to be my dad’s. My brother was discussing the first recipe … And Dan, who happens to be a Portuguese home cookin’ connoisseur, has convinced me the following recipe is dad’s. The main ingredient change is the pinto beans to pink beans. Other family members have confirmed pintos were only used if pink beans were not available. Compare the two recipes. A few other changes are made here, too.

This is a pretty simple recipe … Only minutes to prep.

Serve it as we ate it … over bread and generous slices of linguica. Amazing!

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Portuguese Green Soup

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Caldo Verde, Portuguese Green Soup

This is a simple one with only three main ingredients. Meant to be a main dish but certainly could be a side without the linguica … making it vegan. Kale is often used in Portuguese cuisine and doesn’t fail to be the delicious star.

The preparation and cooking is short in duration making this a perfect after work meal on these cold winter nights.

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Linguica Stuffed Mushrooms

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Super Bowl Linguica Stuffed Mushrooms

Time for one more Super Bowl Party Recipe, Linguica Stuffed Mushrooms. Stuffed mushrooms are a winning appetizer, and go great with beer! Wine works too. These pictured are not bite size. They are three inch portobellini mushrooms.

Choose the size of mushroom you want to use. Bite size cremini are great for a crowd.

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Chicken Wings Portuguese Style

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Portuguese Style Chicken Wings &

Blue Cheese Dip

Super bowl or Anytime

Chicken Wings Portuguese Style

These Chicken Wings, Portuguese Style, are spicy enough to be called Buffalo wings. Serve with a blue cheese dip and you have a crowd pleaser. Add heat with cayenne pepper. Or if you have few guests that appreciate hot … have a great hot sauce on the side.

Crispy when baked in the oven. Crunchy when pan fried for a few minutes and then placed into the oven to finish cooking.

Chicken Wings Portuguese Style with Blue Cheese Dip for Super Bowl Sunday!

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Easy Spare Ribs With Garlic Mashed Potatoes

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Spare Ribs With Garlic Mashed Potatoes

Another Super Bowl Food

Spare Ribs With Garlic Mashed Potatoes

Here Garlic Mashed Potatoes have been added to the Stove Top Spare Ribs Recipe, previous post. This definitely changes the ease of finger foods for the Super Bowl party. But oh so worth it!

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Easy Spare Ribs

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Tender Stove top Spare Ribs

Easy Spare Ribs

Easy Spare Ribs

This recipe, just 30 minutes start to finish, is amazingly simple. Use the marinade for vinho d’alhos if you are looking for a more traditional Portuguese dish. Or try this simple finger-licking recipe.

Last week I visited my Grandmother Rose’s niece, Margaret De Mello. I had taken a few old photographs I inherited from my grandmother … hoping we could identify family or friends. Margaret was generous with her time and recipes. We talked about years past … her family’s home was the hub … We, cousins and second cousins, remember Aunt Alice’s as an adventure … kinda like another world.

Being the eldest daughter Margaret was right up front when the annual ritual pig slaughter took place. She helped with cleaning the casings for the linguica and preparing fifty pounds of onions for the morcellas among many other chores. All the daughters in the family became great cooks. It wasn’t unusual to visit and find one of the girls in the kitchen baking a cake.

Margaret shared many of her recipes with me. This spare rib recipe is one. The ingredients, you’ll agree, are not Portuguese cuisine in origin. But Margaret has years of experience cooking pork. I knew the recipe would be impressive. And it is so simple. This method of cooking can be used with any sauce you choose. I am hoping you choose to try this one.

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Portuguese Meatballs and Pops

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Portuguese Meatballs and Pops for Super Bowl Sunday

Portuguese Meatballs and Pops

These savory Portuguese meatballs cannot be mistaken for Italian or Swedish meatballs. They have a taste all their own. If you cook Portuguese dishes you will immediately recognize the spices used as Portuguese cuisine favorites. The meatballs are formed, dipped in egg, rolled in fine bread crumbs, and precooked slightly in hot olive oil. Then the meatballs are transferred to a red sauce of tomatoes, paprika, pickling spices and red pepper flakes, to finish cooking. The breading is a good finish for small meatballs to be served as appetizers. For meatballs sandwiches I opt out of the breading process and brown the meatballs without it.

These pops were a cinch and can be mixed up quickly. The time to process the rolls is somewhat lengthy. But if you are putting together the meatballs and sauce the preparation and rising times, meatballs and pops, knit nicely.

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Spicy Portuguese Sopas

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Spicy Portuguese Sopas

Portuguese Sopas is a traditional soup from the Azores. It is made each year for a celebration occurring about two months following Easter. For seven years my brother, Dan, helped with the preparation of this sopa do Espirito Santo for our hometown celebration.

We enjoy eating this soup, his recipe here with my tiny variation, throughout the year especially in the colder months. To us it’s a comfort food. Yep, some of the guys in our family can eat this morning, noon and night … loving every spoonful. Dan’s son Stephen admits!

All ingredients with the exception of the cabbage, bread and mint have been added. My Grandmother would say, don’t be afraid of spices!  Now for the long cooking to meld the flavors.

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Portuguese Peas

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Portuguese Peas

This delicious recipe for Portuguese Peas is one of my Grandmother’s. She didn’t make it often but I really enjoyed this dish as a child. It was always served as a side dish garnished with hard boiled eggs. It really is surprisingly different in flavor, so very tasty.

You will enjoy this dish. Give it a try.

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