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Wine and Garlic Pork Ribs

Wine and Garlic Black Scabbard

In Madeira, Wine and Garlic Black Scabbard fish steaks are first marinated, then fried.  However,  you can use large marinated cubes of the fish. (Other firm fish can be substituted if you can not get the black scabbard.) Simply thread the…
Wine and Garlic Pork Ribs

Wine and Garlic Pork Ribs

Wine and Garlic Pork Ribs (Costelos de Porco em vinho e alho) marinated at least 24 hours and served up with a bread stuffing makes for a flavorful meal on a quiet Saturday night when snow is falling. Actually, wine and garlic marinated pork…
Wine and Garlic Pork Ribs

Marinated Pork (Vinho d'alhos)

This recipe of Marinated Pork (Vinho d'alhos) is just another version of a popular Portuguese method of marinating pork before cooking. Marinating times can be for 24 hours more or less.  Sometimes marination is much longer, especially when…
Wine and Garlic Pork Ribs

Marinated Pork Cubes (Caçoila)

A seasoned wine and garlic combination, for infusing a dish of Marinated Pork Cubes (Caçoila), is typically made on the morning following the killing of a pig. I am glad I don't have to wait to kill a pig to make it. This is a traditional Azorean…
Wine and Garlic Pork Ribs

Trincado African Beef Stew

  Trincado African Beef Stew has an infusion of Portuguese flavors.  I have many requests for this Portuguese inspired African beef stew, which is similar to the Azorean braised beef recipe in my book, Portuguese Home Cooking. This…