Chorizo Sausage Stir Fry Recipe

Chorizo Sausage Stir Fry  Recipe

I have to say that this is one of my favorite Portuguese recipes, not only because of the awesome taste but the simplicity of making this dish. Being brought up with Portuguese Parents, I got the privilege of enjoying this sausage chorizo many times and it was prepared in many ways. The chorizo stands always from the rest of other sausages because of its deep savory rich taste that blends into any meal. 

Go ahead and try it and see for yourself, how good it will turn out and how fast it was prepared, all in one pot. Try it at your next party and see if it does not just disappear  and they will be begging for more.

Let me know how yours turned out and if you added anything different to it.




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Recipe; 

2 lbs or so (1/2 Kilo)  - Chorizo  mild or hot, or any other sausage.


1 - Whole hot red pepper or less (option)

1 Cup - Whole mushrooms or sliced
1 Med. - White onion
1 Med. - Red pepper
2 to 3 cloves - Garlic
1/3 Cup - green onions
1/4 Cup - fresh parsley
1 Tbsp. - Cooking oil
1 Tbsp. - Smoked paprika
2 to 3 Tbsps. - Olive oil

Salt and pepper to taste.


For more information, please see video below. 



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Try to use the best quality chorizo that you can get. Look for a Portuguese or Spanish area, for sure  there, I know you will find them. The best ones are the ones that are not to dried out, but still soft, but still firm to the touch. Also, do check out all the other varieties, for your other dishes. 

As for me, there really is nothing better than having red peppers and mushrooms together with the sausage. For the flavors  just come together and make this dish perfect. Go ahead and add more veggies if you like, after all "it's your dish".

How hot do you want it, that depends on you. If you choose the spicy or hot sausage, then reduce the hot red pepper or add none. When I use the pepper for this dish I like to add the seeds to give off a hotter experience. Always taste the chorizo beforehand, so there will be no surprises to its spiciness. 

There you go, all in one pot. I like to bring the pan to the table  with some nice crispy buns and just let everyone dig in and enjoy the meal. 

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Chorizo Sausage Stir Fry  Recipe

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Pork Sandwich Recipe - Portuguese Bifanas

Pork Sandwich Recipe  - Portuguese Bifanas

I remember when I was little,  my Father took me to a game or some street festival when I was in Portugal and of course, I was always  hungry, for I knew what I wanted to eat. I always around looked for the Portuguese style bifanas stand. I could always find it, for I just had to follow the aroma of garlic, butter and simmering pork. I just loved to gobble down one or two, Also, it was funny just watching my father eat and talk at the same time when it was about the game. 

Making this dish really brings back so many memory's of long ago, mind you, my Mother did make them for me and they were just as good as the Food Stands. This is not just a regular  Pork sandwich, it is part of my life of good times and awesome memories with Family and Friends as I was growing up. 

Now here it is for all to make and enjoy. Please let us know how did yours turn out, did you add anything to yours. 

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Recipe; 

1 lb. or so - Pork loin

2 - Bay leaves
2  - Cloves garlic
1/4 Cup - Unsalted butter
1/2 Cup - Wine or beer
1/2 Tsp. -  Sweet paprika
1  Tbsp. - Olive oil  

Hot sauce - As to taste.

Salt and pepper to taste.


For more information, please see video below.


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In keeping with tradition I was using Pork Loin, but you can use Pork tenderloin if you want. Now the Portuguese sate this in pork fat and that gives it a full flavour to the meat, but you can use regular cooking oil if you want. If you can not find the pork fat in the market, then I would recommend you to first fry some bacon and use the oil. 

Let the pork marinate go for at least one hour in your fridge, but overnight would be better. It is important to drain the liquid away from the pork in order for it to fry better. Also, do this about half an hour before you cook it because the meat will reach room temperature. 

Here at this point, you can add extra wine or beer to the liquid of the marinade if you want it more on the liquid side and if you want a dipping sauce. 

Now go ahead and add some other goodies to you sandwich. How about mushroom with onions, roasted peppers, cheese, or have it your way. As for me I like it the traditional way, just pork, sauce and bun. 

              Now go ahead and enjoy. 








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Pork Sandwich Recipe  - Portuguese Bifanas

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Portuguese Chorizo Egg Casserole Recipe

Portuguese Chorizo Egg Casserole Recipe

When it comes to Portuguese cuisine, this one is one of my favorites. It starts with a juicy sausage, chorizo that  has all the full flavour that just comes out in this dish. From the pork, paprika, garlic and fully smoked  sausage   creates a perfect fit to any combination. 

I remember when my Mother made this and the aroma from the kitchen drove me crazy, so much, to the point that I would just grab some bread and when no one was looking, I just scooped it out on the bread and I was in heaven. Well, the pot here did not last long on the table, it was gone in a few minutes. 

Please let us know how your dish turned out and did you add anything else to it. 

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Recipe;

1 to 1 1/2 pounds of  chorizo

1/4 Cup - olive oil
1 Med. - Onion
1 to 2 cloves - Garlic
1/3 Cup - Red or white wine
3 Tbsp. - Tomato paste
1 Tbsp  - Hot sauce
2 - Bay leafs

2/3 Cups - Frozen peas
1 Med. - Carrot
1 Med. - Tomato

3 - Eggs


For more information, please see video below. 



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Now you can really use any type of sausage, just make sure that it has some good deep flavour, so it can blend in with this dish. I have tried this also with bacon and it was also good, but I still prefer the chorizo. 

Try to slice the sausage as thin as possible, for in this way it will release the juices making a great sauce. 

Remember to not over fry it for we do not want it on the crisp side, but soft and moist.

Piri Piri is my favourite hot sauce, but you can use really any type that will make you happy. Go ahead and add as much as you want, make your day. 

Use any type of veggies that you like, it is really up to you.

Cook the eggs until you get it to the hardness that you would like, that again depends on your taste. Me I like them on the soft side, but my Girlfriends likes them a bit more solid. 

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Portuguese Chorizo Egg Casserole Recipe

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Pork Cutlet Recipe

Pork Cutlet  Recipe

This pork cutlet is so easy to make and with the breaded crust, it is a must for you menu. Where can you find something this good that only takes about 20 minutes to make and is  awesome. I find that this dish goes good with all kind of side's, especially potatoes and  diced beets. 

However you serve it, please make sure that you make some extra because your Family and Friends will ask for more, I know. 

Let me know how yours turned out. 

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Recipe:

2 lbs. - Pork loin or tenderloin

2 - Eggs
1 Tbsp. - Veggie stock
1/2 Cup - Bread crumbs

Salt and pepper to taste


For more information, please see video below;



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I was using pork loin, but if you prefer you can use pork tenderloin. I like to slice them about 1/2 inch thick and then pound them down  to flatten them out. In this way, the pork becomes more tender but still is moist in the middle when you cook it. 

Make sure to cover the pork loin slices in plastic foil so it will not make a mess when your are flattening them. 

Use the smallest triangle edge of the mallet for we do not want the meat with large holes in it. I use an old cutting board for this because the hammering will indent your board. 

Move everything you need close to you, so it will be easy to move things around, also it will make less of a  mess. 

Cook the cutlets on medium heat for about 3 to 4 minutes on each side. Please be careful not to overcook them because they will turn out hard and not moist. 

Always use a plate with some paper kitchen towels to soak up the extra oil. After all, there is nothing worse than having you cutlets sitting in oil in the serving plate. This just makes them soggy and bad tasting. 

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Pork Cutlet  Recipe

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Corn Dogs Recipe

Corn Dogs Recipe

Going to have a Party or a Gathering for the kids or the Grown-ups. Well here is the perfect meal or treat that everyone will love.  It comes complete with a handle and a coating that is sure to please. 

Get some dipping sauces and you can never have enough of them, with all the different varieties, it will never keep anyone back asking for more. Now I would advise you to make some extra and store them in the fridge, for I know you will need them. So just pre-make them for your Party,  then "heat and serve" them in the micro, oven or pan, they will always turn out awesome. 

Please et us know how yours turned out, how your friends or Family liked them and what sauces did you serve. 

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Recipe:

1 Cup - All purpose flour
1/2 Cup - Corn meal or corn flour
1 Tsp. - Baking powder
1/2 Cup - Milk, plus some extra
3 Tbsps. - Sugar
1 Tsp. - Salt


Option;
 1 - Egg


For more information, please see video below;



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Here I am using some hotdogs that are made especially for children. They are 85% meat with some veggie added to them. 

Now you can use your favorite hot dogs,  you could use turkey or chicken also, it would turn out the same. So that really depends on you, come on "give it a try". 

Again I will remind everyone that if you use these type of sticks, please remove the sharp tips from the end. After all, I do not want anyone hurt when they are going to eat them. 

The tips are extremely sharp. 

Remember to soak the wood sticks in plain water for about 20 minutes before using them. In this way, they will not burn when added to the hot oil. 

Push the wooden stick all the way in about 3/4 of the way. It is not necessary to go right through to the other end.

I like to use corn meal because I find that it gives a more full and all-round hearty taste to the corndogs. Now if you want you can use some corn flour instead. Anyway, you do it, it will turn out awesome.

Drop your hot dog all the way in and twist it around for the batter to stick to the meat. Allow it to drip a little while you are constantly twisting it to get an uninformed coating. Please be careful dropping the corn dog into the hot oil, for it could splash back. 

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G�ral Indoor Pork Ribs

G�ral Indoor Pork Ribs

Goral literally "highlanders" are a group of indigenous people found in southern Poland 

For most G�ral today, the decisive factor in their self-identification with a nationality is not ethnic but territorial. For example, those living in areas under a long tradition of belonging to the Polish state identify themselves as Polish, while those living in Slovakia have identified themselves as Slovaks, with notable exceptions to this rule on both sides of the border. While the origin of the G�ral dialect is Polish, the language of G�ral in Slovakia and in the Czech Republic is gradually shifting and increasingly becoming more similar to the literary standard in their respective countries.

The G�ral cuisine is part of their culture. It is mainly based on greasy meat and cheese. Of all meats, pork, lamb and mutton are the most popular ones with the Podhale G�ral. The most famous food, making the G�ral and Zakopane famous all over the world, is the ''oscypek'' � salty sheep cheese in the shape of a spindle. Some smoke it.

So since I have been now other seven-times to Zakopane and I love the Tatra Mountains, but the food there is mostly BBQ and I can not stop eating. Mostly I eat at the same restaurants and it is always a big portion of BIG juicy BBQ ribs, and yes it comes with all the sauce you could want.

Now I brought it home for anyone to try it. I made this one in the oven but go ahead and make on your outside grill and see how good this recipe is.

Please let me know how yours turned out and did you added anything different to it.



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Recipe;

2 Kilos (5  lbs)  Hearty Spare Ribs.

3/4 Cup - Brown sugar
1 Tbsp. - Onion powder
1 Tbsp. - Garlic powder
1 Tbsp - Oregano
1 to 2 Tsp. - Cumin
1 to 2 Tsp. - Cayenne pepper
1 1/2 to 2 Tbsp. - Smoky paprika
2 Tbsp. - Orange zest
1/2 to 1 Tbsp. - Salt
1/2 to 1 Tsp. - Black pepper


For more information, please see video below. 



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Go ahead and get them Big, as big as you can. Now to get them this large you may have to go to aButcher and have him cut them up for you like the picture. 

It will be well worth it and you will not regret it for the little extra trouble to get the cut. 

Steaming helps the softening of the spare ribs to help cut back the cooking time. We want it to a point that when the ribs are done, the bones are just falling off the meat. 

This process can be used for indoor oven roasting or for the outside grill, either way it will turn out tender and flavourful. 

After rubbing it with the spice mixture, center them in a large flat baking pan that has a grill so we can get an even cooking, all around. 

Add some water to the bottom so the oven will be kept moist during the cooking time. remember, if the outside is starting to dry up too fast, then cover the ribs with tin-foil in the last 1/2 hour of cooking. 

Use one of your oven mitts to help cut up the ribs to make your life a little easier. Remember to let the ribs rest for about 10 minutes before you start to cut it. 

This cutting board was hand made be a G�ral from Zakopane. Not only did he make it, but he got the wood from his forest, dried it for 6 months and handmade it from scratch.  He also makes a lot of other hand carved wood products, too many to show. Hoping to have a link someday so others can order some of his crafts. 

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Spicy Pork Peruvian Style Recipe

Spicy Pork  Peruvian Style  Recipe

This recipe goes back to hundreds of years back in Peru starting with the Inca's. All was made in one pot with all the local spices and of course, the citric flavours that were added to the meal. They just let the meat simmer until it was tender to the touch and top it off, they added potatoes  to make it just perfect.

Did you know, In Peru you can find more than 3800 varieties of potatoes. They differ in size, shape, colour, skin, pulp, texture and of cause in their taste, but all have their place in the Peruvian cuisine.

Really any type of potato you add to this dish will be awesome with the pork and the nice thick sauce, a real Family and friend, pleaser.

Let me know how yours turned out and did you add anything else to it.



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Recipe;

2  Lbs. - Boneless Pork.

2 Tbsp. - Cooking oil
1/4 Cup - White vinegar
1 Tsp. - Chili
1 Tbsp. - Ground cumin
1 Tsp. - Paprika
1 Tsp. - Turmeric
1 Tsp. - Garlic powder
1 Cup - Orange juice
3/4 Cup - Meat broth
1 Tbsp. - Flour
4 Tbsp. - water


Salt and Pepper to taste. 


For more information, please see video below. 

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I like to use Pork shoulder and I also have to know where  did it come from. I always make sure that  comes from a free range farm, for only in that way can you get the best taste. 

Now you can use a lower cut grade, but you then should add about another half hour cooking time or more to the pork to get it tender. 

Want to be brave, then just double up on the spices and  watch how it will blow you tongue off with taste and spice. Remember to watch out from putting too much salt into the mixture.

I did use low-sodium broth, but with all the spices added you will find out that there is little need for more salt. 

Add a little at a time when it comes to the flour and the water mixture. Add it slowly and watch how it thickens up before you add too more. 

If it happens to thicken up too much, then just add a little more water. 

When the potatoes are tender by testing it with the fork, then you know that it is ready to serve. 

The total cooking time for the pork is roughly about an hour and the potatoes about 30 mins. Now that is if you are using a 1 st. grade pork, as for a lower cut then the meat cooking time should be longer to get it to be tender. 

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Homemade Fake Sausages - My Way

Homemade Fake Sausages - My Way 

Just Out Of This World Without All The Work, Just Try It And See�.:)

Hello, do you like homemade  sausages but without all the work, well here it is.  They are just perfect for Breakfast , Lunch or Dinner  and  always a great family Choose.  

The herbs  and  paprika gives it that  sausage taste, now if you want  more of a Farmers  sweet  taste then just add a little honey  to it and watch all the smiles as you  make them.  How about adding some chilly and really spice up your life.. Best of all this  recipe goes with any side dish..

I hope you enjoy them, as much as I enjoyed making them for you.  

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Recipe...

1 1/2  Lbs. � Minced  pork

2 Tbsp. � Instant oatmeal

1 Med � Onion

2 to 4 � Minced garlic

1 � Egg

1 Tsp. � Paprika

1/2  Tsp. � Thyme

1/2 Tsp. � Rosemary

Bread crumbs as necessary  

Salt and pepper to taste

Options

Chilly as per taste

Honey can be added

Parsley.

Alternative

Pre-fry the onions  and the garlic  slowly with  2 Tbsp. of cooking oil.

Bake - Bake at 350 degrees for 25-30 minutes until sausages are no longer pink in centre.

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Make then really any size you want, but remember that because they have no casing on  they are very fragile and can break very easily. 

Remember  to keep an eye on the frying process because too hot and it will cook the outside but will be raw on the inside. The right timing will be between  6 to 8 mins.. Also try it BBQ or wrapped up in foil for camping, anywhere you can enjoy it.

So moist and tender in the centre and 100% delicious. Please make some extra because your Family will ask for more, or make extra and freeze them for another day.   

Perfect for a Morning Breakfast with sausages and eggs. Here I split them in half to heat them up more faster and at the last minute of frying I added a tsp. of honey and boy !!  was it awesome.
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Pork Kaldereta - Filipino style.

Pork Kaldereta - Filipino style

   
Pork Kaldereta is a Filipino tomato based stew dish. It is composed of cubed pork  with , potato, carrots, tomato sauce, liver spread and/or any  other vegetables.

I  recommend the use of liver spread because it will make your kaldereta stand out and get that deep rich taste that makes it so awesome. Keep in mind  that a true kaldereta dish should have liver spread or liver paste as one of its ingredients. Try different  pastes with different ingredients to make it even better.

You cannot go wrong with this recipe.

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Recipe....

1 Lbs. - Pork 

1 1/2 Med. - Bell Peppers

2  Med. - Potatoes

2  Med. - Carrots

1  Med. - Onions

2 to 3 Tsp. - Garlic minced 

3/4 Cup - Tomato sauce

1 Cup - Beef  broth 

1/2 Cup - Black or Green olives. 

1/2 Cup - Water (more if necessary) 

3 Tbsp. - Cooking oil

1/2 Cup - Green onions

1/4 Cup - Parsley 

Salt and pepper to taste. 

Options 

- Other veggies

- 1/2 Tsp. - Chili  

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So nice to have my Girlfriend come a little more earlier to keep me company while I cooked. Two glasses of wine, a great dish that went fast and a great time.

With this dish just add more veggie and make it your way. No one say'a that you have to follow any rules, make it your way and it will bring a smile to your face and family. 

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