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. Feijoada is a great example of this. Most people are more familiar with the Brazilian version of this dish, but its origins are in Portugal, which ruled over Brazil
I have a thing for octopus. In the past nine years, I’ve only bought meat or fish for the home a handful of times — and it’s almost always been octopus. This is one of my favorite ways to eat it, a Spanish classic with lots of garlic and paprika.
An old Spanish recipe for partridges, you sear the birds then simmer them in a vinegary sauce and store in jars in a cool place, like a fridge. I like to take a couple partridges out and eat them at room temperature, while watching football…
This is one of my favorite dishes on the site: A classy, Spanish-inspired slow braised squirrel recipe. The dish is based on a Catalan rabbit dish, but I like it with squirrel better.
This is a classic recipe from Spain’s Canary Islands: Tuna, seared and then simmered gently in a rich – and slightly spicy – red pepper sauce traditionally served with little potatoes. It’s a great weeknight dinner or party appetizer.
Just because you’ve skinned and breasted your doves does not mean you can’t make beautiful food with them. This is a Spanish-inspired food
Chilindron, a Spanish stew dominated by roasted red peppers, paprika and onions, is one of my favorite dishes. It’s so versatile it works with almost any meat.