Friday Night Cocktails: Portugal Bifana and Morangão

Bifana (Portuguese Pork Cutlets)
The bifana is a traditional Portuguese sandwich that comprises of a bread roll filled with marinated pork cutlets. The secret is in the marinade and how its cooked. It's deliciously Portuguese and simple, made from garlic, white wine, and a few spices.
Check out this recipe
Portuguese Morangão
Morangão is the most famous cocktails made with the classic Portuguese liquor, Licor Beirão. Licor Beirão is a 22% double distillation of aromatic plants and spices. It is sweet, syrupy with flavors of caramel and herbs and spices that are hard to place. There are hints of cocoa, vanilla and anise. When doing a taste test with what we had in our liquor stock, it came closest to Benedictine. Fresh strawberries and lemon juice make for a refreshing light cocktail.
Check out this recipe

Bifana (Portuguese Pork Cutlets)

Bifana (Portuguese Pork Cutlets)

The bifana is a traditional Portuguese sandwich that comprises of a bread roll filled with marinated pork cutlets. The secret is in the marinade and how its cooked. It's deliciously Portuguese and simple, made from garlic, white wine, and a few spices.
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Prep Time 10 mins
Cook Time 5 mins
Marinating Time 3 hrs
Course Main Course
Cuisine Portuguese
Servings 6

Equipment

  • Gallon Zip Loc Bag
  • Large Skillet to fit the pork cutlets

Ingredients
  

  • 1 1/2 LBS Boneless pork cutlets, cut very thin
  • 1 1/4 Cup Dry white wine, divided into two. Sauvignon Blanc, Madeira if you have one. NEVER use a cooking wine from the grocery aisle.
  • 1/4 Cup White wine vinegar. I only have red wine vinegar so that's what i'm using.
  • 2 Cloves Garlic, minced
  • 1 Bay Leaf, crumbled slightly
  • 3/4 TSP Pimento paste, divided–available in Portuguese/Brazilian stores
  • 1/2 TSP Spanish Paprika-divided I'm using half smoked paprika
  • 1/4 TSP Whole black peppercorns
  • 1/4 TSP Whole cloves, crushed
  • 1/4 TSP Piri-Piri Sauce or Tabasco if necessary I'm using Tabasco
  • 2 TBSP Lard, Bacon or duck fat. I'm using duck fat
  • 1 TSP Coarse salt
  • 1/2 TSP Fresh ground pepper

Instructions
 

  • Rinse the pork cutlets and then pat dry with paper towels.
  • Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
  • In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce.
  • Pour this over pork, make sure all meat is coated, and seal the bag.
  • Refrigerate for several hours or overnight, turning bag over in bowl frequently.
  • Bring meat to room temperature before cooking.
  • To cook, remove pork from marinade and lightly pat pork dry with paper towels.
  • Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most.
  • When all the pork has been sauteed, drain off the fat and add the remaining wine (1/4 cup), remaining pimento paste (1/4 tsp), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.
  • Bring this to a boil, stirring the pan to get up any brown bits.
  • Return all the pork to the skillet, reduce heat to low, and cook for about another minute.
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Portuguese Morangão

Portuguese Morangão

Morangão is the most famous cocktails made with the classic Portuguese liquor, Licor Beirão. Licor Beirão is a 22% double distillation of aromatic plants and spices. It is sweet, syrupy with flavors of caramel and herbs and spices that are hard to place. There are hints of cocoa, vanilla and anise. When doing a taste test with what we had in our liquor stock, it came closest to Benedictine. Fresh strawberries and lemon juice make for a refreshing light cocktail.
No ratings yet
Course Drinks

Equipment

  • Blender
  • Shaker
  • Highball Glass or Snifter

Ingredients
  

  • 4 oz Fresh Strawberries Washed and topped or you may substitute frozen berries.
  • 2 oz Licor Beirão You may substitute rum or vodka for a boozier alternative.
  • oz Lemon Juice Fresh squeezed.
  • 1 Whole Strawberry Garnish
  • Crushed Ice

Instructions
 

  • Add Strawberries and Lemon Juice to a blender and puree.
  • Transfers strawberry juice to a shaker, add liquor and a 1/2 scoop of crushed ice. Shake and transfer to high ball or snifter. Top off with more crushed ice if needed.
  • Garnish with a strawberry.
Keyword Licor Beirão, Portugal, Strawberries
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Friday Night Cocktails: Virtual Puerto Rico Vacation

Filetes De Chillo in Salsa (Puerto Rican Fish Fillets)
Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you.
Check out this recipe
Puerto Rican Pina Colada
The national drink of Puerto Rico was invented at the Caribe Hilton in 1954. This sweet and frosty drink is a vacation classic!
Check out this recipe

Filetes De Chillo In Salsa

Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you.

Filetes De Chillo in Salsa (Puerto Rican Fish Fillets)

Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Puerto Rican

Equipment

  • Baking Dish
  • Frying pan or skillet.

Ingredients
  

  • 4-6 Fillets White fish-like cod, haddock, or chilean sea bass. ~1.5 – 2 lbs. try to make sure they are of equal thickness. the thicker the better. Captain's cut cod works well.
  • 1/4 Cup Beer–try to use a regular style vs a light
  • 1/4 Cup Dry white wine
  • 1 TBSP Butter-we always use unsalted when cooking
  • 3 Cloves Garlic-crushed n diced
  • 1 TBSP Fresh Lime juice
  • 3 TBSP Vegetable oil
  • 1 TSP Oregano–dried
  • 1 Onion-sliced
  • 1/3-1/2 Green bell pepper chopped
  • 1 TBSP Tomato paste
  • 3/4 Cup Chicken Stock–unsalted or low sodium

Instructions
 

  • Pre-heat oven to 350F
  • Make sure fish is clear of any bones. Lay into a single layer in the baking dish. Dot fillets with butter.
  • Add beer, lime juice and 1 clove of garlic
  • Bake approximately 30 minutes. I'd start checking it around 20 or so. No one liked overcooked fish.
  • Heat oil in frying pan until it's about to smoke. Add in onion, rest of the garlic, oregano and bell pepper. Saute until the onion is tender. 3-5 minutes.
  • Add in reminding ingredients, continue cooking for about 12-15 minutes.
  • When fish is done to your liking, remove from the oven and gently place into the sauce and cook over medium-low heat until the fish is hot and the sauce flavors the fish.
  • Serve with Rice, red beans, caribbean style coleslaw.
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Puerto Rican Pina Colada

Puerto Rican Pina Colada

The national drink of Puerto Rico was invented at the Caribe Hilton in 1954. This sweet and frosty drink is a vacation classic!
No ratings yet
Course Drinks

Equipment

  • Blender
  • 12 oz Glass

Ingredients
  

  • 2 oz Rum
  • 1 oz Coconut Cream
  • 1 oz Heavy Cream
  • 6 oz Pineapple Juice
  • ½ cup Crushed Ice
  • 1 Fresh Pineapple Wedge
  • 1 Maraschino Cherry

Instructions
 

  • Mix rum, cream of coconut, heavy cream, pineapple juice and ice into a blender. Blend for 15 seconds.
  • Serve in a 12 oz glass and garnish with fresh pineapple and a cherry.
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