Where did the summer go? Hot as it was, vegetables gardens still grew but perhaps not as well in some areas as they did last year. Now the winemaking, tomato jam making, fig jam making and utilizing all the vegetables gets into full swing. See my easy tomato jam recipe in my book Authentic Portuguese Cooking. The Fig Jam is on www.portuguesecooking.com under recipes. Follow me as I head off to Portugal where I will look into the new culinary creations and bring back some of the latest dishes.
Are you firing up your 4th of July menu before you fire up your grill? Try something different in addition to your hot dogs and burgers.
Here is an easy recipe for grilled lamb chops and below I have listed some great Portuguese grilling recipes to think about. Just add your bread and olives and if you like, some wine or beer.
Our cousin Evelina would make these simple to do chops that are hard to resist if you like lamb.
Grilled Lamb Chops
Serves 6 to 8
- 18 lamb shoulder chops or desired chops
- 2 tablespoons coarse kosher or sea salt
- 6 garlic cloves, finely chopped
- 1 teaspoon oregano
- 1 teaspoon freshly ground black pepper
- Juice of 1 lemon, about 4 tablespoons
- Olive oil to drizzle, about 2 tablespoons
- Trim each chop as much as possible of visible fat and any gristle, even between sections of the meat. Set aside in a flat dish.
- Using a mortar and pestle, mash the garlic with the salt, forming a paste. Grind in the oregano and pepper, releasing their essences. Add the mixture to the chops, turning to coat evenly. Drizzle with the lemon juice and olive oil. Turn gently and marinate for several hours or overnight, turning occasionally
- Grill over a hot charcoal or wood fire for the best flavor, 3 to 5 minutes each side or to desired doneness. Serve with a salad and a side of choice. Enjoy!
How about from Authentic Portuguese Cooking:
Chili Chicken Wings (page 72), a garlicky, herb and spice infused starter
Grilled Shrimp with Spicy Garlic Sauce, (page 94), the perfect match for heat loving tastebuds
Grilled Salt Cod with Onions (page 107)or with Punched Potatoes (page 110), garlic and olive oil dress up this dish to perfection
Grilled Mackerel with Villain Sauce (page 115), why serve grilled mackerel with minimal seasoning when you can give it a life of its own with the traditional vinaigrette dressing
Grilled Octopus (see Variations, page 126) Tender and perfect for adventurous eater,
Madeiran Wine and Garlic Beef Kabobs (page 30) for the beef lover
From my first book, Portuguese Homestyle Cooking:
Grilled whole Sardines (page 53)
Grilled Rabbit (page 95)
Grilled Chili Basted Chicken (page 90)
Grilled Pork Cutlets (page 100)
Broiled Garlic Steak (these can be grilled) (page 121)
and last but not least, the ever present grilled linguica sausage.
From my kitchen to yours!
Stop by for a visit. New recipes have been added to Portuguesecooking.com for your enjoyment. Is there a recipe you are looking for? Let me help you find it!
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..After the starters, a light soup makes a perfect first course. Usually, I might serve Caldo Verde, the traditional Green Broth Soup. My grandmother would serve Canja, a very light chicken consome with bits of chicken, the giblets, accompanied by a wedge of lemon and a garnish of a mint leaf.
Although my grandmother would most likely serve roasted chicken, I love to serve Braised Lamb Shanks with Red Bliss Potatoes and other vegetables. Of course, the dinner is always followed up with the traditional Sweet Rice Pudding ( Arroz Doce) and Sweet Bread, (Pao Doce/ Massa Sovada). Great wine, great food and great family and friends to share it with.