Wife Jan is having her Burner friends over and asked me to cook for them—this seemed a very popular idea with her friends. Thinking about what to make I settled on a Caldeirada—Portuguese fish stew. Like many fishermen’s stews there is not set ingredients list—“what did we catch today? Throw it in.” What makes this dish Portuguese is the addition of Portuguese ingredients, chouriço, Portuguese dry white wine, and pimentón red pepper.
Tag Archives: food
I am making Caldeirada—Portuguese fish stew—for wife Jan’s Burner friends. This soup sometimes contains potatoes, but I decided to make a second dish Patatas bravas—roasted potatoes with a spicy tomato sauce—with the potatoes. A pickled cucumber and tomato salad and bread from a Portuguese bakery round out the meal.
Portuguese salad is a fairly standard Mediterranean salad of bell pepper, cucumber, onions, and tomatoes with a red wine vinaigrette. I had several days to plan this meal, so I thought I would pickle the cucumbers—taking a page from Japanese cuisine. While I am calling these pickles Portuguese, they are more “Portuguese flavored,” as I am using common Portuguese seasonings.
I made Kūbide meatloaf for a weeknight dinner, but I had run out of pita bread to go with it. Instead of making another store run I decided to make some Middle Eastern rice as my starchy side dish. I sought inspiration on-line and a found a recipe for garlicy turmeric rice—I then went on to almost completely change it.
Caldo verde is a traditional Portuguese soup—caldo: broth/soup and verde: green. I have made this soup before, but various food issues with my family have prevented me from making it “authentically.” In its simplest form it is just greens, potatoes, onions, garlic, pepper, and chicken broth. Last time, I had to make this soup without potatoes and this time I need to eliminate the garlic and onions. I am not sure I can still call this a “Portuguese” caldo verde, because—even though it will still be a “green soup”—I am eliminating three of the six basic ingredients.
I am making caldo verde—“green soup” for dinner and—as I was looking at various recipes—people mentioned that Broa—Portuguese corn bread—was the normal side dish for this soup. My family has developed several food avoidances. Son-in-law Chris is currently avoiding starches, as a result I eliminated the potatoes from my soup. This bread gave me a way to provide a starchy dish for those not on his diet.
Wildly adapted from a Delish recipe
Sometimes a recipe comes from a cascade of little events. Today, I bought some soft pita bread for my wife—she has two temporary crowns and her usual pita chips would be too had for her to chew. Later, she decided—since we had pita bread—that what she really wanted for dinner was chicken shawarma. “Real” shawarma is roasted on a vertical spit, which is device that is out of the range of most home cooks. The meat for shawarma is also usually marinated for at least a day. How was I going to satisfy my wife in less than an afternoon?