Portuguese Steamed Clams

http://www.recipeatlas.com/portugueserecipes/portuguesesteamedclamsrecipe.html

Prep Time 30 Minutes.
Cook Time 20 Minutes.
Ready In 50 Minutes.
Servings 6.

Ingredients:

• 5 pounds clams in shell, scrubbed
• 1 1/2 pounds chorizo, sliced into chunks
• 1 large onion, cut into thin wedges
• 1 (14.5 ounce) can diced tomatoes
• 2 cups white wine
• 1/4 cup olive oil

Directions:

1. Wash clams well in a sink of cold water. Discard any clams that are already opened.
2. In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
3. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Leg Of Baby Goat

http://www.recipeatlas.com/portugueserecipes/goatlegrecipe.html

Serves 2 to 4.

Ingredients:

• 1 Leg of kid, about 3 pounds, membrane and and fat removed
• Wine vinegar
• 3 lg Garlic cloves, peeled
• 1 Bay leaf, crumbled
• 1 tb Paprika
• 1/2 ts Salt
• 1/2 ts Ground black pepper
• 2 Ounces pancetta, chopped
• 3 tb Olive oil
• Portuguese-style rice (see recipe)
• Wipe meat with vinegar and wipe dry

Directions:

• In a food processor, combine garlic, bay leaf, paprika, salt, pepper, pancetta and oil oil. Process to a paste and spread all over kid. Refrigerate, covered, for 2 or 3 hours.
  
  
• Roast in a preheated 375F oven until internal temperature reaches 165F, about 1 hour, turning meat after 30 minutes. (Kid is best roasted to the medium stage.) Transfer to platter and let rest for 10 minutes before carving. Serve with rice.

Cacoila (Portuguese Beef)

http://www.recipeatlas.com/portugueserecipes/portuguesebeefcacoilarecipe.html

Prep Time 30 Minutes.
Cook Time 1 Hour.
Ready In 14 Hours.
Servings 6.

Ingredients:

• 2 pounds beef stew meat, cut into 1 inch cubes
• 3 oranges, juiced
• 1/4 cup white wine
• 1 teaspoon hot pepper sauce
• 1 teaspoon vegetable oil
• 2 bay leaves
• 2 cloves garlic, crushed
• 1 teaspoon paprika
• 1/4 teaspoon ground allspice
• salt and ground black pepper to taste

Directions:

1. Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight.
2. Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed.
   

Nero Wolfe's Bacalhau (Portugese Salt Cod)

http://www.recipeatlas.com/portugueserecipes/bacalhaurecipe.html

Ingredients:

• 1 1/2 To 2 lbs soaked dried cod *
• 2 lg Onions, sliced
• 6 tb Butter
• 1 cl Garlic, minced
• 3 lg Potatoes
• 2 tb Bread crumbs
• 10 Pitted green olives
• 10 Black olives
• 4 Hard-cooked eggs
• 1/2 c Chopped fresh parsley
• Wine vinegar
• Olive oil
• Fresh ground black pepper

Directions:

1. Put the cod into a saucepan and add enough cold water to cover.
   
   
2. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces.
   
   
3. Saute the onions in 3 tablespoons of butter until they are tender and golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into 1/4-inch pieces.
   
   
4. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions.
   
   
5. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish.

Arroz De Polvo(Octopus Rice)

http://www.recipeatlas.com/portugueserecipes/arrozdepolvorecipe.html

Ingredients:

• 2 lb Octopus
• 1 c Red wine
• 3/4 c Olive oil
• 1 Onion -- chopped
• 2 Garlic clove -- finely chopped
• 3 Tomato -- skinned & chopped
• 1 lg Bell pepper, green -- chopped
• Salt -- to taste
• Pepper -- to taste
• Chilli powder -- to taste
• 1 lb Rice, short grain

Directions:

1. Precook octopus in red wine with a little water. The octopus will exude liquid so that you are likely to end up with more cooking liquid at the end. Retain this and add water to make it up to 2-1/2 cups. Cut the drained octopus into small pieces.
   
   
2. Heat olive oil in a large saucepan; add a chopped onion and cook gently, stirring, for 2 or 3 minutes. Add garlic, tomatoes, and pepper. Season with salt, pepper and chilli powder to taste. Cook for a few minutes longer.
   
   
3. Add the cooking liquid from the octopus and bring it to the boil. Add rice (preferably a short-grain risotto rice like arborio) and bring back to the boil, then turn the heat very low and put the lid on the saucepan. After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan. In 5 minutes more, taste a grain or two to make sure it is soft. The rice should still be quite damp.

Baked Sea Bass

http://fooddownunder.com/cgi-bin/recipe.cgi?r=16468

Ingredients:

• 3 lb Sea bass fillets, 1" thick
• 1 tsp Salt
• 2 tbl Flour
• 2 med Sliced onions
• 1/4 cup Olive oil
• 1/3 cup White wine vinegar
• 3 x Cloves garlic, mashed or minced
• 1 tsp Prepared yellow mustard
• 2 tbl Dried parsley
• 1 tbl Fresh lemon juice
• 1/4 cup Dry white wine
• 1/4 tsp Ground coriander

Method:

• Sprinkle fish with salt; lightly dust with flour. Arrange fish in shallow 8*12" baking dish. Saute' onions in olive oil in skillet until limp; place over fish. Combine wine vinegar, garlic, oregano, mustard, parsley, coriander & lemon juice; mix well & pour over fish.
• Pour wine around fish; bake, uncovered, in 350 oven for about 45 minutes. Pollock or halibut may be used.