Enjoy the Azorean Cuisine! Following is a few of my favorite Azorean recipes.
Maria’s “Torresmos de Carne de Porco”
Cut pork into small pieces.
Place meat into a pan and add:
1. salt
2. apple cider vinegar
3. garlic diced
4. crushed pepper paste
(I use Sambal Oelek – ground fresh chili paste)
5. vegetable oil to fry the meat.
Ingredient quantities is up to individual taste.
Mix all and let marinate for at least 24 hours. After marinating place it in a large fry pan. Add the oil and fry them all together. Let it cool and serve.
Maria’s Arroz Doce
1 cup of rice
2 cups of water
3 cups of milk
3 tablespoons of butter
8 tablespoons of sugar
3 eggs ( just the yolks)
½ teaspoon of salt
ground cinnamon
To prepare the “Arroz Doce”
In a pot put the rice, the water, the salt, the milk and the butter. Bring to a boil and cook uncovered at medium heat. Stir occasionally. Let it cook until the rice absorbs all of the liquid. Then add the sugar and continue to mix it for a couple of minutes. Beat the 3 yolks in a separated bowl and then add it to the rice, mixing it well. Let it boil for a couple more minutes and put mixture in a dish. Sprinkle the cinnamon and serve warm or cold.
Maria’s Papas de Farinha de Milho (Portuguese Porridge)
2 tablespoons of corn meal
4 tablespoons of corn flour
3 tablespoons of sugar
2 cups of milk
half of a teaspoon of salt
ground cinnamon
In a small pot put the flour, the sugar, the salt and add the milk. Mix it well and cook it in medium heat. Stir it until it boils. Continue to stir, let it boil for a minute and then pour it into plates. Sprinkle with the cinnamon and serve warm.
Maria’s Pão de Milho (portuguese corn bread)
2 cups of corn flour
(maseca – gluten free)
a teaspoon of salt
4 cups of all purpose flour
1 package of yeast
(Fleischmann”s ActiveDry)
Water
Place the corn flour in a pan and add the salt. Mix the two ingredients. In a separated pot boil a cup of water and mix it with the corn flour. Let it cool. Then add the 4 cups of all purpose flour and the yeast. Mix it. Then begin to knead the mixture adding a little more warm water as necessary until ready. Set aside and let it rise for about 1 to 2 hours. When it is ready, divide the dough into 2 small breads and bake them at 450 temperature for about 35 minutes.
Caldo Verde
6 cups of water
6 medium potatoes peeled and diced
1 tablespoon of salt
1 clove of garlic diced
1 tablespoon of diced onion
1 cup of finely cut linguiça
2 cups of finely cut kale
2 tablespoons of olive oil
Put water, salt, garlic, onion, olive oil, peeled and diced potatoes in a pot and let cook for about 20 minutes. Then put the water and the potatoes in a blender and mash it. Return mixture to pot. On the side have the kale sliced as thinly as possible. Put the kale into the mashed potato mixture and let it cook until kale is soft. In a separate pan, boil the finely chopped linguiça. Once cooked, remove the linguiça from the water and add it to the soup.
Maria’s Potato and Chicken Salad
8 medium sized potatoes
4 cups of water
1 tablespoon salt
6 pieces of boneless skinless chicken tenderloins
4 cups of water
1 clove of garlic
1 tablespoon of diced onion
1 tablespoon of salt
1 tablespoon olive oil
1 cup of mayonnaise
Prepare potatoes
Wash and peel potatoes. Cut potatoes in cubes and place in a pan of boiling water and salt. Boil for 17 minutes. Drain water leave pan covered for 5 minutes.
Prepare chicken
Place 4 cups of water, 1 clove of garlic, 1 tablespoon of diced onion, 1 tablespoon of salt, 1 tablespoon of olive oil and the chicken into a boiling pan. Let boil for 17 minutes. Drain and cut chicken into bite-sized pieces.
With a fork mash the potatoes and add the chicken and 1 cup of mayonnaise. Mix everything together. Optional you can have fresh parsley, olives or green onions for decoration.
For more Azorean Recipes
Maria’s Favorite Azorean Cooking
