Chouriço à Corisco
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Chouriço à Corisco

Chouriço à Corisco is a relatively unknown simple dish of sautéed Portuguese pork sausage.   Alternatively, rather than sautéed, Chouriço à Corisco can also be made by grilling or broiling the sausage first, depending on…
Rabbit Confit with Escabeche
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Rabbit Confit with Escabeche

  Rabbit confit with escabeche is something different to try as a starter or light lunch. The tang of the escabeche is the perfect counterpoint to rabbit's mild flavor. Rabbit is as versatile as chicken, higher in protein and leaner. Serves…
Brandied Beef Fillets

Brandied Beef Fillets

On one of my trips to São Miguel island in the Acores, Brandied Beef Fillets was a surprise dinner. We checked out the upscale menu at the Açores Alantico Hotel.  Tableside service enabled me to grab this recipe which delighted everyone. Serves…
Braised Chuck Roast

Braised Chuck Roast

Braised Chuck Roast, known called Carne Guisada, is just what cold weather calls for.  It uses the 7 - bone chuck roast, referred to by some as "blade meat" is the best choice for this dish  The best use of blade and neck beef meat is to braise…
Cozido (Boiled Dinner)
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Cozido (Boiled Dinner)

This Cozido (Boiled Dinner) is an adapted version of the recipe in Portuguese Home Cooking. Typically, a pig's ears, snout, feet, or the head itself are included with beef, chicken, and sausages. However, you can vary the meats to your liking…