AZOREAN PORTUGUESE FOOD AND RECIPES: SOUPS
#Favorite Portuguese Recipes
PORTUGUESE FESTA SOUPAS
4-5 lb. roast (chuck), 1 tsp. cinnamon, 1/2 tsp whole cloves, 1 tsp. whole allspice, 1 tsp. whole cumin, 4 bay leaves black pepper, 1 large onion - chopped, 1 small clove garlic - crushed, 1 small bottle sherry wine, 1 can tomato sauce, 4 sprigs fresh mint, salt to taste and 1 loaf "day-old" french bread. Place meat in large stew pot, cover with water. Add sherry wine and tomato sauce. Tie whole spices in cheese cloth or put in tea-ball and place in pot. Add garlic, onion, salt and pepper. Over medium heat, bring to slow simmer, reduce heat and simmer 4 to 5 hours. DO NOT BOIL! Slice french bread and place in large deep bowl. Place 2 sprigs of the mint on top of bread. When meat is done (should pull apart with a fork) place in large bowl and top with remaining mint. Remove spice ball from liquid and pour over the sliced bread, creating a "soup".(Spices may be adjusted according to personal preferences. Chopped or wedged cabbage is often added during last hour of cooking. Any type roast may be used.
Portuguese Historical and Cultural Society, Sacramento from 1888 to today!
LASALETTE’S CRAB STEW: Caranguejo à LaSalette
3 large Dungeness crabs, about 6 pounds (3 kg)
3 medium onions (about 540 g), diced
3 tablespoons (42 g) extra virgin olive oil
3 cloves of garlic, smashed
11⁄2 teaspoons (7 g) fine sea salt
2 tablespoons (13 g) sweet Hungarian paprika 1⁄4 teaspoon (0.5 g) ground cumin
Pinch of ground cinnamon
Pinch of ground allspice
1⁄2 chopped piri piri pepper or pinch of red chili flakes 3 bay leaves
11⁄2 cups (354 g) dry white wine
1⁄2 cups (20 g) chopped flat leaf parsley
If crab is purchased live, bring a large pot with enough water to cover the crab to a boil. Using large tongs, carefully place the crabs into the pot and boil for 15 minutes. Turn off the heat and let them sit for another 10 minutes. Pull the crabs out of the pot and place in an ice water bath to cool quickly. Once cooled, twist off legs and claws from the body and then pull away the apron (the underbelly). Now separate the carapace (the main shell of the body) from the body to reveal the spongy gills and crab butter – the innards of the crab including the fat attached to carapace. Remove and discard gills. Scoop out and save crab butter. This is essential as this butter imparts the rich crab flavor to the stew. Squeeze collected crab butter through a fine-meshed strainer. Clean crab body under running water and cut into 6 pieces. Crack legs enough to create a little space for sauce to penetrate shell. Collect the body, legs, claws, and butter and set aside. Discard carapace and strained-out material.
In a large thick bottomed pot, slowly sauté the onions and garlic with the olive oil. Don’t let the onions brown too much. Should take about 40 minutes. Add the remaining ingredients except the crab and simmer covered for 15 minutes. Add the cooked crab, including the strained crab butter, and steam in covered pan for about 10 minutes to heat through, gently stirring from time to time. If stirring is too vigorous, the crab tends to fall apart and look messy. Turn off heat and let pan sit covered for at least 1 hour before serving to absorb flavor. Give the stew a gentle stir every 15 minutes to coat the legs and claws with the other ingredients. For even better flavor, let sit for several hours before serving.
To serve: When ready to serve the crab stew, reheat covered pan until steaming again. Add more white wine if necessary. When ingredients are thoroughly heated, serve stew in large shallow bowls. Sprinkle with more fresh chopped parsley if desired.
MAKES ABOUT 4 SERVINGS
Heath De Fount-Haberlin's Chimichurri
Olive oil, garlic, parsley, red pepper flakes, salt, pepper, cumin, paprika, sherry-infused vinegar in a blender. Refrigerate overnight. Served over meat or chicken but not over seafood. Hand-torn sourdough bread, grilled meat and chimichurri.