Best 4 Portuguese Torpedo Meat Recipes
In the realm of culinary delights, few dishes can rival the allure of Portuguese Torpedo Meat. This tantalizing culinary creation, also known as "Carne de Porco à Alentejana," is a symphony of flavors that harmoniously blends the savory essence of succulent pork with the vibrant zest of clams. Hailing from the sun-kissed region of Alentejo in Portugal, this delectable dish has captured the hearts of food enthusiasts worldwide, earning its place as a beloved classic.
Our curated collection of recipes offers a diverse exploration of this iconic dish, catering to a range of culinary preferences and skill levels. From the traditional Alentejana recipe, which remains faithful to its Portuguese roots, to contemporary variations that introduce innovative twists, each recipe promises a unique culinary adventure.
For those seeking authenticity, the "Alentejana" recipe meticulously recreates the classic dish, using only the finest ingredients and adhering to time-honored techniques. Pork shoulder, a cut prized for its rich flavor and tender texture, forms the heart of this recipe. Clams, harvested from the pristine waters of the Atlantic Ocean, bring a briny sweetness that complements the pork perfectly. A vibrant medley of spices, including paprika, garlic, and bay leaves, infuses the dish with an aromatic depth, while white wine lends a subtle acidity that brightens the palate.
For those with a penchant for culinary creativity, the "Modern" recipe presents a refreshing interpretation of Portuguese Torpedo Meat. Pork tenderloin, known for its lean and delicate texture, replaces the traditional pork shoulder, resulting in a lighter and more refined dish. Clams are replaced with succulent shrimp, adding a briny sweetness with a slightly firmer texture. A blend of aromatic herbs, including thyme, rosemary, and oregano, imparts a distinctly Mediterranean flair, while a splash of dry white wine elevates the flavors with its crisp acidity.
For those seeking a vegetarian alternative, the "Vegetarian" recipe offers a delightful twist on the classic dish. Hearty mushrooms, brimming with umami richness, take center stage, providing a satisfying meaty texture. A combination of bell peppers, onions, and tomatoes adds a vibrant array of colors and flavors, while a blend of spices, including cumin, coriander, and paprika, creates a warm and inviting aroma. A splash of vegetable broth lends a savory depth, while a sprinkle of fresh parsley adds a refreshing finish.
No matter your culinary preferences or skill level, our collection of Portuguese Torpedo Meat recipes promises a tantalizing journey into the heart of this beloved dish. From the traditional Alentejana recipe to the contemporary Modern and Vegetarian variations, each recipe offers a unique exploration of flavors and textures that will leave you craving for more.
PORTUGUESE TORPEDO MEAT
I am of Portuguese descent. One of the ethnic foods for the Portuguese is "chourice or linguica." It is a spicy sausage that if wonderful fried, scrambled with eggs or used in the next recipe! It's hard to find, but can be ordered online @ www.linguica.com or Gaspars.com.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in pan and cook for 1 hour, stirring occasionally.
- Add warm water if necessary to prevent sticking.
- Serve on rolls of your choice.
Nutrition Facts : Calories 563, Fat 33.4, SaturatedFat 13, Cholesterol 153.2, Sodium 946.1, Carbohydrate 16.5, Fiber 3.5, Sugar 7.7, Protein 48.1
BOLINOS DE BACALHAU (PORTUGUESE COD CAKES)
Steps:
- A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
- Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
- While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
- When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
- Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
- Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.
PORTUGUESE MARINATED BEEF (CACIOLA)
This recipe can be served either like a stew, with potatoes and a vegetable, or the meat can be shredded and served on a bun.
Provided by threeovens
Categories Very Low Carbs
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a plastic freezer bag and marinate overnight.
- Cook, over low heat, in a large skillet, Dutch oven, or crock pot until meat is tender, about 1 1/2 hours or 5 hours, on low, for crock pot.
- Shred meat and serve on buns, or leave pieces whole and serve with boiled potatoes and a vegetable.
MOM'S PORTUGUESE BEEF STEW
This is a favorite home meal from my mom. My sister had to write while my mom cooked in order to get the recipe right. It's easy and will impress anyone. Serve steaming hot on a bed of white rice.
Provided by dolcevita
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
- Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 37.9 g, Cholesterol 64.9 mg, Fat 12 g, Fiber 6.5 g, Protein 27.4 g, SaturatedFat 3.4 g, Sodium 279.1 mg, Sugar 6.3 g
Tips for Making the Perfect Portuguese Torpedo Meat:
- Choosing the right cut of meat: Use a flat and thin cut of beef, such as flank steak or top sirloin.
- Pounding the meat: Use a meat mallet or rolling pin to pound the meat until it is thin and tender.
- Marinating the meat: Marinate the meat in a mixture of garlic, wine, and spices for at least 30 minutes, or up to overnight.
- Grilling the meat: Grill the meat over medium-high heat for a few minutes per side, or until cooked to your desired doneness.
- Assembling the sandwich: Spread some sauce on the bread, then add the grilled meat, cheese, and any other desired toppings.
Conclusion:
The Portuguese torpedo meat is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its tender and juicy meat, flavorful sauce, and crispy bread, it's a sandwich that is sure to satisfy. Whether you're making it for a casual gathering or a special occasion, the Portuguese torpedo meat is sure to be a hit. So next time you're looking for a new sandwich to try, give this Portuguese classic a try. You won't be disappointed!
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