I first made this stew for my friends Joe and Dorrie in Ohio, last season. I called it Portuguese squirrel stew at the time, but I really have no idea whether this qualifies as Portuguese. All I know is that it’s damn good.
If you search this site, you will find several recipes for various versions of pork and beans, largely because I feel the combination is divinely inspired. Most people are more familiar with the Brazilian version of this dish, but its origins are in Portugal, which ruled over Brazil for quite some time. Either way, the stew
A hearty stew with homemade linguica, white beans and real Portuguese cabbage inspired by the caldo verde eaten in the Azores.
I live in California’s Central Valley, home to one of the nation’s largest Portuguese-American communities. Linguica is their national sausage, and I thought it high time I made some.
Nothing like a nasty winter rainstorm to get me braising meats — in this case a Portuguese style braised venison shank, with fresh nettles and celery root puree mixed with mascarpone cheese.
Every deer has four of them, and as a conscientious hunter you know you ought to do something with those shanks, so most people have the butcher turn them into ground meat. A shame, as a properly braised whole venison shank is every bit as tender as a lamb shank. This recipe is inspired by
If you search this site, you will find all kinds of recipes for various versions of pork and beans, largely because I feel the combination is divinely inspired. I made this dish with various bits and bobbles from a Mangalitsa hog I acquired from a reader who lives in Berkeley, but there is no reason