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.
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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.
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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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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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Jamaican Jerk Chicken

Jamaican Jerk Chicken

Pretty close to the real deal without leaving home.
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Prep Time 30 mins
Cook Time 25 mins
Marinade 6 hrs
Course Main Course
Cuisine Jamaican
Servings 5

Equipment

  • Food processor or blender
  • 1 shallow dish that will hold the chicken and marinade.
  • Grill
  • Gloves to handle the peppers. Trust me you need them for the peppers and to massage the marinade into the chicken.

Ingredients
  

  • 1 TBSP Vegetable Oil–not Olive oil I use either Canola or Avocado Oil
  • 1 TBSP Brown sugar or honey
  • 1/2 Cup Soy sauce We use low sodium, and add a 1/4 tsp additional
  • 1 TSP Coarse Salt
  • 1 TSP Freshly grated nutmeg
  • 1 TSP Dried thyme, crumbled to release the oils
  • 1 TBSP Fresh ground black pepper
  • 1 TBSP Allspice berries, coarsely ground I use a mortar n pestle
  • 1 TBSP Five-spice powder there are recipes on line if you want to make your own. I made mine own.
  • 2 Cloves Garlic
  • 2 Scotch Bonnet chiles, chopped You can use a habanero- i removed the seeds from one, left them in the other. WEAR GLOVES WHEN HANDLING THESE PEPPERS ALWAYS.
  • 3 Medium Scallions, chopped
  • 1 Medium Onion, coarsely chopped
  • 3-4 LBS Chicken, quartered You can legs, thighs or breasts if you choose

Instructions
 

  • Combine onion, scallions, chiles, garlic, five-spice, allspice, pepper, thyme, nutmeg,and salt in your food processor/blender. Process until a coarse paste like consistency. While the blender is running on low, add in the soy sauce and oil slowly. It should be coarse, not pureed.
  • Pour the mixture into a large, shallow dish, add the chicken and coat evenly. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding. If you want a little extra flavor, try to rub some of the marinate under the skin but be careful to not tear or rip the skin.
  • NOTE: If you are using boneless chicken, limit the time to 6 hours.
  • Remove from the refrigerator and allow to sit for 30 minutes or until room temperature.
  • Depending on your grill, you'll want to have it ready to go when the chicken reaches room temperature. You want to grill the chicken over a medium hot fire until well browned and cooked through. Cover while cooking to get a more smokey flavor. Transfer to your serving dish when done
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Roasted Peruvian Chicken with a Cilantro Green Sauce

Oven-Roasted Peruvian Chicken with a Cilantro Green Sauce

A simple chicken dish packed with great favors.
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Prep Time 15 mins
Cook Time 1 hr 30 mins
Rest Time 20 mins
Total Time 2 hrs 5 mins
Course Main Course
Cuisine South American
Servings 4

Equipment

  • Blender/Vitamax
  • Mixing bowl
  • Small wooden spoon
  • Baking pan with rack

Ingredients
  

  • 1 2-5 LB Whole chicken–Bell and Evans, Organic, etc Buy good chicken if you can.
  • 2 Tsp Sugar
  • 1 Tsp Oregano-dried
  • 1 TBSP Cumin
  • 1 TSP Black pepper
  • 1 TSP Smoked Paprika
  • 1 TSP Paprika USE TWO if you don't have smoked paprika.
  • 1 TBSP Coarse salt
  • 4-5 Large Cloves of garlic–bigger chicken, more garlic
  • 1/4 Fresh Lime juice
  • 3 TBSP EV Olve Oil I buy California Olive Oils.

For the Sauce

  • 2-3 Large Jalapeno's, washed, partilly seeded. Less seeds, less heat. Give a rough chop.
  • 3/4-1 Cup Fresh Cilantro, washed, trimmed, packed, rough chop.
  • 2 Large Garlic cloves
  • 1 1/8 TBSP Fresh Lime juice
  • 1/8 TSP Black pepper-coarse ground
  • 1/3 Cup Sour cream We prefer mayo.
  • 1/2 TSP Coarse salt
  • 2 TBSP EV Olive Oil
  • 1/2 Cup Mayonaise Use a good brand.

Instructions
 

Chicken

  • Please combine all the ingredeiant, except the chicken into a blender or food-processor and blend until smooth. Pour into a bowl.
  • Prepare chicken, remove any giblets, dry off and gently, with the breast side facing upward, begin working some of the marinate under the skin (be careful not to rip/tear the skin.) You want to work that under the skin as much as you can, getting the legs, thigh area, breast, etc.
  • Tie or truss the chicken legs as best as you can to hold them together and help keep the marinade under the skin. Spoon any remaining marinade over the chicken.
  • Cover and refrigerate overnight or at least 12 hours.
  • Remove chicken from the refrigerator and uncover.
  • Set oven rack to the middle of the oven, pre-heat oven to 425F. Lay chicken onto a roasting pan with a rack so the drippings are collected in the pan.
  • Once the oven is at temp, put the chicken in and roast for about 20 minutes. You want the skin to be golden-brown. Once you're there, turn the temp down to 375F and finish cooking until done. Check the chicken about every 20 minutes or so. If it's browning too quickly, tent some foil over it. It should take about an hour to 1 hour 10 minutes or so to finish. Use your temperature gauge to determine internal temp. You are looking for 160-165F. Juices should run clear from the thigh/leg area.
  • Once done, remove from the oven, drain out any juices, and place on a carving plate. Tent with foil to rest for about 20 minutes.
  • While the chicken is resting. Congratulate yourself with a drink of your choice whether it be water, seltzer or something else. Take the break. Cooking should be fun.
  • For the sauce, combine everything except the olive oil, into a blender.
  • Once the sauce is smooth, turn it down to low and very slowly pour in the olive oil through the top of the blender. Pour into a bowl, cover and refrigerate until ready to serve.
  • Once the chicken has rested for ~20 minutes, you can carve. Serve with a green sauce over it. This dish goes well with rice, mashed potatoes, beans and rice or roasted vegetables.

Video

Notes

This recipe is a combination of other recipes and my own additions. 
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Mike’s Bananas Foster

Mike’s Bananas Foster

Bananas Foster is a decadent rum-laced dessert created in New Orleans and is made with sliced bananas, brown sugar, rum and butter.
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Prep Time 5 mins
Cook Time 5 mins
Course Dessert
Servings 2

Equipment

  • 12 inch frying pan/skillet

Ingredients
  

  • 2 Medium Bananas–sliced
  • 4 TBSP Brown sugar packed–you may use less if you like
  • 3 TBSP Butter
  • 1/4 TSP Cinnamon
  • 3 TBSP Dark/Amber/Gold Rum also take a shot of it to make sure it's good! haha
  • 2-4 Big scoops Vanilla ice cream Buy the good stuff.

Instructions
 

  • NON-FLAMBRE RECIPE
  • Over low heat melt butter in your skillet.
  • Add in brown sugar and cinnamon, stirring continously, about 1-2 minutes.
  • Add in bananas and saute about 1-3 minutes until warm, softened and lightly browned.
  • Carefully add rum, continue cooking about 1 minute. I like to remove the pan from the burner when i add the rum, then put it back on the burner to continue.
  • Pour over ice cream and enjoy immediately.

 Flambé Bananas Foster Recipe–alcohol burns slow and not very hot. Use less rum if you are nervous about doing a Flambe.

  • Follow the above recipe until you add the rum, then remove pan from stove and ignite the rum with a long tapered lighter/match. Or, if you cook with a gas stove you can tilt the pan towards the stove flame to ignite the rum. Whichever method you choose keep a fire extinguisher and the pan lid handy in case you need to extinguish the flame.
  • Let the fire burn and go out, and then spoon the sauce over bananas and pour over ice cream. Enjoy immediately.

Video

Notes

This is not a fat-free recipe.  
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