The Portuguese are prolific crab eaters. My family immigrated to the Northeast U.S. and brought their love of crabs with them. A staple for crabs in New England are the Caranguejo Real, or King Crab. The king crab is the cold water long legged titan of the frozen ocean. Packed full of delicious meat, king crabs legs have a salty sweet flavor and are excellent for a variety of seafood dishes. Continue Reading…
Broa is a type of cornbread traditionally made in Northern Portugal and Galicia. The bread of Avintes, known as Broa de Avintes, is a very traditional type of bread in Portuguese cuisine and is one of the more unique delicacies because of its dark color and distinct bittersweet flavor. It is a hearty bread made with flour, corn and rye. Cooking the bread can be a lengthy and time consuming process but is well worth the patience and effort for such a great bread.
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Bacalhau Pie, know as Tarte de Bacalhau, is a unique take on the traditional Bacalhau com Natas dish in Portuguese cuisine. It takes the signature flavors of signature Bacalhau com Natas and transforms it into a deliciously rich and flavorful pie. It has a wonderfully rich egg and cream based bacalhau filling with a perfectly golden crust. This dish is quite simple and easy to make and perfect for serving with guests.
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Folars are a traditional Portuguese bread typically served during the time of Easter. Folar de Chaves originates in the north-eastern Portuguese regions of Chaves. It is a savory egg rich meat bread which is stuffed with various signature Portuguese meats such as chouriço and presunto (ham), although there are many variations with different meat components. This bread is hearty, filling, and absolutely rich in flavor. Great for serving during Easter and other holidays with lots of hungry guests.
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Our recipe for boiling crabs here at Easy Portuguese Recipes is more of a method. This recipe brings together Portuguese and New England style cooking methods into a delicious Atlantic crab boil that is simple and easy to make. It combines spicy crushed peppers and piri piri to give the crab meat a hot and tangy flavor. Another very important ingredient is the coarse sea salt, which gives the crab a briny taste and really bring out the natural flavor of the meat.
Bolo Lêvedo is a Portuguese sweet muffin typical of the Azores Islands. It is widely popular throughout the Azores as well as New England. The most famous are baked in Furnas, in the island of S. Miguel. Bolos Lêvedos are saucer size thin muffins, golden brown on either side and dusted with some baking flour. It has a delicious lightly sweet taste but the smell is unforgettable. Freshly cooked and toasted with butter, there might be no better pair for the morning coffee. If you want all the works, toast with Azorean grass fed butter and serve with freshly made Porto Formoso green tea. It’s to die for!
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