Monday, April 23, 2012

Do You Know Where Your Crown Is?

Portuguese Festa, Point Loma, May 27th, 2012

Sopas Do Espirito Santo, Holy Ghost Festa Soup

You will need;

4 Lbs. Chuck Roast
2 Lbs Soup Bones
1 Onion, minced
1 Tbs Pickling Spices  
1 Head Cabbage
2-3 Kale Leaves
1 Sprig of Mint
Salt to Taste
10 Cups Water
1 Cinnamon Stick
1 Cup White Wine
1/2 Cup Tomato Sauce
1 Loaf of French Bread, Hand Sliced

Bring water to a boil and add the meat, spices (in a bag or spice ball)
the wine, onion tomato sauce, mint and salt.  Cover and cook until the meat is tender, 
about 3 hours.

In the meantime (You have three hours) cut the cabbage in wedges and the kale into bite size pieces.  Add this to the pot of cooked tender meat and continue cooking until the greens are done.

Place the bread slices and a sprig of mint in a deep serving dish.  Pour the broth, cabbage and kale over the bread. The meat is served on a separate platter. 

Vinha d' Alhos - Pickled Pork

Acquire this;

1 Large Pork Shoulder cut into 1 to 2 inch cubes
3 Parts Vinegar to 1 Part Water or as much as needed to cover
3 - 4 Dried Chillies
4 - 5  Garlic Cloves, Chopped
Salt to Taste

Marinade the meat in the liquid and spices 3 - 5 days

Put the meat with marinade in a large skilled or pan and simmer for 5 minutes. 
Drain some of the marinade and continue cooking until the meat is well done.


Pasteis de Bacalhau, Cod Fish Cakes

Buy these things;

1 Lg Salted Codfish
6 Medium Potatoes
2 Chopped Onions
2 Tbs Finely Chopped Parsley
2 Cloves Garlic Minced
3 Eggs
Salt and Pepper
Parsley Sprigs and Lemon Slices

Place codfish in large bowl with cold water to cover for 1 day. Change the water at least
twice in that day.

The next day drain the fish and rinse. Put the rinsed fish in a pan with water to cover and bring to a boil. Reduce heat to low and simmer for 25 minutes until the fish flakes easily.  

Drain the water and let the fish cool enough to remove and discard the skin and bones.
Finely shred the cooked fish with your fingers and put into a mixing bowl.  

In another pan boil the unpeeled potatoes until cooked. Peel and mash the while the are still
very warm and add to the fish. 

Add the eggs, pepper, garlic, chopped parsley and onions.  Mix, vigorously, with your hands or a fork for you fussy people.  

Using two spoons shape the mixture into small oblong cakes.

Heat a small amount of oil, a few drops, in a frying pan and cook the codfish cake over a medium heat. Turn carefully with a fork and spatula.  When the cakes are golden brown remove from pan and drain on paper towels.

Serve on a platter garnished with parsley and lemon slices.