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Holy Ghost Soup

Holy Ghost Soup

Holy Ghost Soup (Sopa de Espirito Santo),  from my book Portuguese Home Cooking,  is a version which happens to come from the island of Graciosa. Every island in the Azores has their version of Holy Ghost Soup .   Serves 6 1 small onion,…
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…
Wine and Garlic Pork Ribs

Rice with Duck Liver

Rice with Duck Liver is as simple to make if you have duck liver on hand.  A switch from the usual beef, pork or chicken liver to duck liver gives this dish a lighter flavor.  The consistency is loose, on the idea of an Italian risotto. Using…
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…