Portuguese Chourico and Peppers:
2 pounds Chourico, casings removed and crumbled
2 green bell peppers, seeded and chopped
2 sweet onion, peeled and chopped
1 (6 ounce) can tomato paste
1 cup red wine
1 cup water
2 tablespoons crushed garlic
In a slow cooker, combine the Chourico , green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.
Monday, July 2, 2007
Thursday, June 28, 2007
Stuffed Quahogs
Ingredients:
1 pail quahogs (10 qts)
1 pound linquica or Chourico (use Hot Chourico if you like things really hot)
3 large stalks of celery
4 small hot red peppers
3 medium onions
5 dashes Tobasco Sauce
5 Loaves portuguese bread
Directions:
Open Quahogs, saving shell halves. Yield should be 4 to 6 cups of drained meat. Save juice. Grind quahogs, celery, onions, linquica and peppers. Cut bread into small squares. Mix all ingredients, adding Tobasco, by hand in a large bowl. More bread may be necessary. The Stuffing should be not-too-dry, ot-too-moist. If too dry, add small amounts of the quahog juice. If too moist, add more bread. Put mixture onto the shell halves, fill the shell. Place on cookie sheet, sprinkle with paprika and bake at 375 degrees for 30 minutes. Small shells may take only 20 minutes. These freeze well. If you want to reheat, spoon 1 teaspoon of tap water on stuffing and heat for 10 to 15 minutes. Microwave on REHEAT for about 3 minutes. This recipe yields enough for about 40 servings.
1 pail quahogs (10 qts)
1 pound linquica or Chourico (use Hot Chourico if you like things really hot)
3 large stalks of celery
4 small hot red peppers
3 medium onions
5 dashes Tobasco Sauce
5 Loaves portuguese bread
Directions:
Open Quahogs, saving shell halves. Yield should be 4 to 6 cups of drained meat. Save juice. Grind quahogs, celery, onions, linquica and peppers. Cut bread into small squares. Mix all ingredients, adding Tobasco, by hand in a large bowl. More bread may be necessary. The Stuffing should be not-too-dry, ot-too-moist. If too dry, add small amounts of the quahog juice. If too moist, add more bread. Put mixture onto the shell halves, fill the shell. Place on cookie sheet, sprinkle with paprika and bake at 375 degrees for 30 minutes. Small shells may take only 20 minutes. These freeze well. If you want to reheat, spoon 1 teaspoon of tap water on stuffing and heat for 10 to 15 minutes. Microwave on REHEAT for about 3 minutes. This recipe yields enough for about 40 servings.
Thursday, June 7, 2007
Personal Linguica or chourico Pizza
Personal Linguica or chourico Pizza
English muffins, split in half
1/2 lb.to 1 lb. Linguica or chourico cut this thin
Pizza sauce or spagittee sauce
Grated Mozzarella cheese
Toast english muffin spread sauce on muffin add Linguica or chourico.
You can add both Linguica or chourico if you choose, Top with cheese
Microwave for 20 to 30 sec. to melt cheese.
Enjoy!!!
Try Hot sausage! This makes a great pizza too!!!!!
English muffins, split in half
1/2 lb.to 1 lb. Linguica or chourico cut this thin
Pizza sauce or spagittee sauce
Grated Mozzarella cheese
Toast english muffin spread sauce on muffin add Linguica or chourico.
You can add both Linguica or chourico if you choose, Top with cheese
Microwave for 20 to 30 sec. to melt cheese.
Enjoy!!!
Try Hot sausage! This makes a great pizza too!!!!!
Friday, April 20, 2007
PORTUGUESE-AMERICAN STUFFING
Ingredients:
4 Loaves portuguese bread
2 lb Chourico sausage
Gizzard & liver from turkey
1 large Onion -- chopped
2 tablespoons Olive oil
2 Garlic cloves -- chopped
¼ cup Chopped parsley
1 teaspoon Black pepper
½ teaspoon Paprika
2 Eggs -- beaten
Directions:
Soak bread in water until soft. Squeeze dry and break up. Set aside. Simmer sausage, liver, and gizzard in water until tender. Drain and set aside. In a large frying pan saute onion in oil until soft. Add Garlic and parsley. Stir in spices and Chourico, Gizzard, and Liver. Add beaten eggs. Return all ingredients to frying pan and cook until mixture is slightly dry before stuffing the turkey. Stuff a 12 pound turkey.
To spice up this recipe try using Hot Chourico Sausage
4 Loaves portuguese bread
2 lb Chourico sausage
Gizzard & liver from turkey
1 large Onion -- chopped
2 tablespoons Olive oil
2 Garlic cloves -- chopped
¼ cup Chopped parsley
1 teaspoon Black pepper
½ teaspoon Paprika
2 Eggs -- beaten
Directions:
Soak bread in water until soft. Squeeze dry and break up. Set aside. Simmer sausage, liver, and gizzard in water until tender. Drain and set aside. In a large frying pan saute onion in oil until soft. Add Garlic and parsley. Stir in spices and Chourico, Gizzard, and Liver. Add beaten eggs. Return all ingredients to frying pan and cook until mixture is slightly dry before stuffing the turkey. Stuff a 12 pound turkey.
To spice up this recipe try using Hot Chourico Sausage
Wednesday, April 18, 2007
Baked Beans and Chourico
BAKED BEANS AND CHOURICO
1 lb. white Navy beans
6 c. boiling water
1/2 lb. salt pork,
1 lb. Chourico
sliced1 med. onion, chopped
2 tbsp. dark molasses
1 tsp. salt
1/2 tsp. ground mustard
Dash pepper
1 1/2 cup water
Soak beans over night. Cut up salt pork, onion and Chourico In a Crock Pot add strained beans, salt pork, water, onion, chouurico, molasses, salt, pepper, mustard let cook on high for 6 hours.
1 lb. white Navy beans
6 c. boiling water
1/2 lb. salt pork,
1 lb. Chourico
sliced1 med. onion, chopped
2 tbsp. dark molasses
1 tsp. salt
1/2 tsp. ground mustard
Dash pepper
1 1/2 cup water
Soak beans over night. Cut up salt pork, onion and Chourico In a Crock Pot add strained beans, salt pork, water, onion, chouurico, molasses, salt, pepper, mustard let cook on high for 6 hours.
Friday, April 6, 2007
Clam Boil
Ingredients
4 quarts steamer clams
1 lb hot dogs
1 lb chourico
1 lb sausage
potatoes and onions
Pepper to taste
1 can Beer
Melted butter for afterward.
Preparation:
Put ingredients into pan as ending with the Clams on top. Put in enough water to steam . Cook until the largest potato and onion are cooked thru. Serve with a cup of broth and melted butter.
4 quarts steamer clams
1 lb hot dogs
1 lb chourico
1 lb sausage
potatoes and onions
Pepper to taste
1 can Beer
Melted butter for afterward.
Preparation:
Put ingredients into pan as ending with the Clams on top. Put in enough water to steam . Cook until the largest potato and onion are cooked thru. Serve with a cup of broth and melted butter.
Thursday, April 5, 2007
Clams and Furtado’s Chourico
Ingredients
8 oz Furtado’s Chourico sausage, chopped (buy Online)
30 small clams, in the shell, scrubbed
1 large onion, cut into slices
1 (28 oz) can crushed Roma tomatoes
1 (8 oz) bottle clam juice
1 (12 fl. oz) can or bottle of dark beer
1/4 cup olive oil
1/4 cup cornmeal
3 tbsp fresh oregano, chopped
4 garlic cloves, finely diced
1 pinch salt and pepper, to taste
Directions
1. In a large pot, add clams and cover with water. Mix in the cornmeal, and let stand for 20 minutes.
2. In a large pot, heat the olive oil and garlic over medium heat. When you can smell the garlic add the sausage, onion. Now, cook for 2-3 minutes, then add in about 3/4 of the beer. Allow the mixture to simmer for 5 minutes more, then add the clams, tomatoes, and clam juice. Cover, and allow the clams to simmer until they all open. Add some seasoning with the oregano, salt and pepper prior to serving. Drink or discard the left over beer.
8 oz Furtado’s Chourico sausage, chopped (buy Online)
30 small clams, in the shell, scrubbed
1 large onion, cut into slices
1 (28 oz) can crushed Roma tomatoes
1 (8 oz) bottle clam juice
1 (12 fl. oz) can or bottle of dark beer
1/4 cup olive oil
1/4 cup cornmeal
3 tbsp fresh oregano, chopped
4 garlic cloves, finely diced
1 pinch salt and pepper, to taste
Directions
1. In a large pot, add clams and cover with water. Mix in the cornmeal, and let stand for 20 minutes.
2. In a large pot, heat the olive oil and garlic over medium heat. When you can smell the garlic add the sausage, onion. Now, cook for 2-3 minutes, then add in about 3/4 of the beer. Allow the mixture to simmer for 5 minutes more, then add the clams, tomatoes, and clam juice. Cover, and allow the clams to simmer until they all open. Add some seasoning with the oregano, salt and pepper prior to serving. Drink or discard the left over beer.
Thursday, March 1, 2007
Portuguese Chourico Stew
INGREDIENTS:
1 (16 ounce) package chourico, cut into small pieces
1 small onion, chopped
1 clove garlic, chopped
1 (15 ounce) can canned tomato sauce
6 cups water
2 small potatoes, diced
2 teaspoons red pepper flakes
1 dash paprika
2 (15 ounce) cans green beans, drained
DIRECTIONS:
Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.
1 (16 ounce) package chourico, cut into small pieces
1 small onion, chopped
1 clove garlic, chopped
1 (15 ounce) can canned tomato sauce
6 cups water
2 small potatoes, diced
2 teaspoons red pepper flakes
1 dash paprika
2 (15 ounce) cans green beans, drained
DIRECTIONS:
Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.
Tuesday, February 27, 2007
Kale Soup
Ingredients:
2 pcs. Beef shanks
1 lb. Chourico cut into small pieces
1 lb. linguica cut into small pieces
1 Large Onion chopped
2 cans Red kidney beans, rinsed and drained
2 cans White kidney beans, rinsed and drained
6 medium potatoes cut into small pieces
2 Packages chopped frozen Kale
3 handfuls dilate pasta
Salt and Pepper to taste
Directions:
In a 8 -10 qt pan, place shanks,chourico, linguica and onion in pan
Cover with water, Bring to boil then simmer 1 to 2 hrs remove beef shanks cut into small pieces return to pan add Beans, Potatoes, pasta and Kale. Simmer another 1-2 hours.
2 pcs. Beef shanks
1 lb. Chourico cut into small pieces
1 lb. linguica cut into small pieces
1 Large Onion chopped
2 cans Red kidney beans, rinsed and drained
2 cans White kidney beans, rinsed and drained
6 medium potatoes cut into small pieces
2 Packages chopped frozen Kale
3 handfuls dilate pasta
Salt and Pepper to taste
Directions:
In a 8 -10 qt pan, place shanks,chourico, linguica and onion in pan
Cover with water, Bring to boil then simmer 1 to 2 hrs remove beef shanks cut into small pieces return to pan add Beans, Potatoes, pasta and Kale. Simmer another 1-2 hours.
Chorizo Noodle Casserole
INGREDIENTS:
12 ounces rotini boiling salted water
1 tablespoon butter or margarine
4 medium size chorizo sausages
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices
DIRECTIONS:
Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water and drain again. Meanwhile, melt butter in a wide frying pan over medium high heat. Remove sausage casings, crumble meat into pan, add onion and cook until sausage is browned and onion is limp, about 5 minutes) Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.
12 ounces rotini boiling salted water
1 tablespoon butter or margarine
4 medium size chorizo sausages
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices
DIRECTIONS:
Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water and drain again. Meanwhile, melt butter in a wide frying pan over medium high heat. Remove sausage casings, crumble meat into pan, add onion and cook until sausage is browned and onion is limp, about 5 minutes) Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.
Saturday, February 17, 2007
Portuguese Fish Chowder
Portuguese Fish Chowder
Makes: about 14 cupsServes: 8 as a main course
· 2 tablespoons olive oil
· 2 dried bay leaves
· 3 cloves garlic, finely chopped (1 tablespoon)
· 2 medium onions (14 ounces), cut into 1/4-inch dice
· 1 green bell pepper (6 ounces), cut into 1/2-inch dice
· 1/4 teaspoon ground allspice
· 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick
· 4 cups Fish Stock, Chicken Stock, or water (as a last resort)
· 2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch dice (measured with their juice)
· 6 ounces Furtados chourico sausage, casing removed and sliced 1/4 inch thick
· Sea salt and freshly ground black pepper
· 2 pounds skinless cod, haddock, or bass fillets
1. Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not browned.
2. Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
3. Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
4. Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
5. When ready to serve, reheat the chowder over low heat, don't let it boil. Use a slotted spoon to mound the chunks of hake, the chourico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.
Furtados offers New England Chourico and Linguica sausage products made fresh daily. A Portuguese pork sausage available in patties, franks and sausages. Ask us about our ground Chourico and Linguica. We offer online purchasing of our products as well as other portuguese favorites.
For more great chowder recipes visit: Recipe Link
Makes: about 14 cupsServes: 8 as a main course
· 2 tablespoons olive oil
· 2 dried bay leaves
· 3 cloves garlic, finely chopped (1 tablespoon)
· 2 medium onions (14 ounces), cut into 1/4-inch dice
· 1 green bell pepper (6 ounces), cut into 1/2-inch dice
· 1/4 teaspoon ground allspice
· 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick
· 4 cups Fish Stock, Chicken Stock, or water (as a last resort)
· 2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch dice (measured with their juice)
· 6 ounces Furtados chourico sausage, casing removed and sliced 1/4 inch thick
· Sea salt and freshly ground black pepper
· 2 pounds skinless cod, haddock, or bass fillets
1. Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not browned.
2. Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
3. Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
4. Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
5. When ready to serve, reheat the chowder over low heat, don't let it boil. Use a slotted spoon to mound the chunks of hake, the chourico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.
Furtados offers New England Chourico and Linguica sausage products made fresh daily. A Portuguese pork sausage available in patties, franks and sausages. Ask us about our ground Chourico and Linguica. We offer online purchasing of our products as well as other portuguese favorites.
For more great chowder recipes visit: Recipe Link
Lemon-mayo dip - Atkins Low Carb
Atkins Low Carb:
Our lemon-mayo dip provides zip and flavor balance to spicy chorizo, chourico or linguica
Tasty hot from the pan or at room temperature, chorizo can be made ahead and kept in the office refrigerator for a midday snack. The lemon-mayo dip can be refrigerated for up to three days.
6 (4-inch) chorizo,chourico or linguica links
1 tablespoon olive oil
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1⁄2 garlic clove, finely minced
2 celery stalks, thickly sliced
Slice chorizo into 1/2-inch rounds. Heat oil in a large skillet over medium heat. Cook chorizo 5 to 7 minutes, turning once, until browned on both sides. Remove from pan and drain on paper towels.
Place mayonnaise, lemon juice, zest and garlic in a mixing bowl. Stir well to combine. Serve chorizo with celery and mayonnaise.
Furtados offers New England Chourico and Linguica sausage products made fresh daily. A Portuguese pork sausage available in patties, franks and sausages. Ask us about our ground Chourico and Linguica. We offer online purchasing of our products as well as other portuguese favorites.
Our lemon-mayo dip provides zip and flavor balance to spicy chorizo, chourico or linguica
Tasty hot from the pan or at room temperature, chorizo can be made ahead and kept in the office refrigerator for a midday snack. The lemon-mayo dip can be refrigerated for up to three days.
6 (4-inch) chorizo,chourico or linguica links
1 tablespoon olive oil
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1⁄2 garlic clove, finely minced
2 celery stalks, thickly sliced
Slice chorizo into 1/2-inch rounds. Heat oil in a large skillet over medium heat. Cook chorizo 5 to 7 minutes, turning once, until browned on both sides. Remove from pan and drain on paper towels.
Place mayonnaise, lemon juice, zest and garlic in a mixing bowl. Stir well to combine. Serve chorizo with celery and mayonnaise.
Furtados offers New England Chourico and Linguica sausage products made fresh daily. A Portuguese pork sausage available in patties, franks and sausages. Ask us about our ground Chourico and Linguica. We offer online purchasing of our products as well as other portuguese favorites.
Wednesday, February 14, 2007
Baked Penne with Chorizo and Taleggio
Baked Penne with Chorizo and Taleggio
Ingredients:
11 ounces penne
8 ounce carton mascarpone
2 teaspoons whole wheat mustard
4 scallions
thickly sliced9 ounces chorizo sausage cut into chunks
7 ounces diced taleggio cheesesalt
ground black pepper
Directions:
Cook the pasta in a large pan of boiling. Preheat the oven to 400F. Drain the pasta well and return to the pan. Mix in the mascarpone melts and coats the penne. Stir in the scallions, chorizo and cheese and season; then turn the mixture into an ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown. Serves 4.
Ingredients:
11 ounces penne
8 ounce carton mascarpone
2 teaspoons whole wheat mustard
4 scallions
thickly sliced9 ounces chorizo sausage cut into chunks
7 ounces diced taleggio cheesesalt
ground black pepper
Directions:
Cook the pasta in a large pan of boiling. Preheat the oven to 400F. Drain the pasta well and return to the pan. Mix in the mascarpone melts and coats the penne. Stir in the scallions, chorizo and cheese and season; then turn the mixture into an ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown. Serves 4.
Tuesday, February 13, 2007
Chorizo (Chourico) Bake
Chorizo (Chourico) Bake
8 ounces chorizo (Chourico) sausage, thinly sliced (Order Online)
6 ounces cream cheese, softened
1/2 cup cornmeal
3 tablespoons sugar
4 eggs
1 12 ounce can whole kernel corn drained
1 1/2 cups shredded Cheddar cheese
6 green onions, sliced
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375F. In a skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden. Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, onions, jalapeno pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 8 cup casserole. Cover with 3/4 of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese. Bake in oven for about 30 minutes or until light golden and set. Let cool for 5 minutes. Serves 4 to 6.
8 ounces chorizo (Chourico) sausage, thinly sliced (Order Online)
6 ounces cream cheese, softened
1/2 cup cornmeal
3 tablespoons sugar
4 eggs
1 12 ounce can whole kernel corn drained
1 1/2 cups shredded Cheddar cheese
6 green onions, sliced
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375F. In a skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden. Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, onions, jalapeno pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 8 cup casserole. Cover with 3/4 of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese. Bake in oven for about 30 minutes or until light golden and set. Let cool for 5 minutes. Serves 4 to 6.
Monday, February 12, 2007
Portuguese Chourico and Peppers
Portuguese Chourico and Peppers
INGREDIENTS:
2 lbs Furtados chorizo (Chourico) sausage, casings removed and crumbled or ground chourico
2 green bell peppers, seeded and chopped
2 sweet onion, peeled and chopped
1 (6 ounce) can tomato paste
1 cup red wine
1 cup water
2 tablespoons crushed garlic
DIRECTIONS:
In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.
INGREDIENTS:
2 lbs Furtados chorizo (Chourico) sausage, casings removed and crumbled or ground chourico
2 green bell peppers, seeded and chopped
2 sweet onion, peeled and chopped
1 (6 ounce) can tomato paste
1 cup red wine
1 cup water
2 tablespoons crushed garlic
DIRECTIONS:
In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.
Tuesday, February 6, 2007
Clams and Chourico
Clams And Chourico Recipe
Ingredients
8 oz Furtado's Chourico sausage, chopped
24 small clams, in the shell, scrubbed
1 medium red onion, cut into slices
1 (28 oz) can crushed Roma tomatoes
1 pinch red pepper flakes (this is optional)
1 (8 oz) bottle clam juice
1 (12 fl. oz) can or bottle of dark beer
1/4 cup olive oil
1/4 cup cornmeal
3 tbsp fresh oregano, chopped
3 garlic cloves, finely diced
1 pinch salt and pepper, to taste
Directions
In a large pot, add clams and cover with water. Mix in the cornmeal, and allow to stand for around 20 minutes. Rinse the clams thoroughly prior to cooking.
In a large pot, heat the olive oil and garlic over medium heat. When you can smell the garlic add the Furtado's sausage, onion, and pepper flakes. Now, cook for 2-3 minutes, then add in about 3/4 of the beer. Allow the mixture to simmer for a couple minutes more, then add the clams, clam juice, and tomatoes.
Cover, and allow the clams to simmer until they all open. Add some seasoning with the oregano, salt and pepper prior to serving. Drink or discard the left over beer.
Ingredients
8 oz Furtado's Chourico sausage, chopped
24 small clams, in the shell, scrubbed
1 medium red onion, cut into slices
1 (28 oz) can crushed Roma tomatoes
1 pinch red pepper flakes (this is optional)
1 (8 oz) bottle clam juice
1 (12 fl. oz) can or bottle of dark beer
1/4 cup olive oil
1/4 cup cornmeal
3 tbsp fresh oregano, chopped
3 garlic cloves, finely diced
1 pinch salt and pepper, to taste
Directions
In a large pot, add clams and cover with water. Mix in the cornmeal, and allow to stand for around 20 minutes. Rinse the clams thoroughly prior to cooking.
In a large pot, heat the olive oil and garlic over medium heat. When you can smell the garlic add the Furtado's sausage, onion, and pepper flakes. Now, cook for 2-3 minutes, then add in about 3/4 of the beer. Allow the mixture to simmer for a couple minutes more, then add the clams, clam juice, and tomatoes.
Cover, and allow the clams to simmer until they all open. Add some seasoning with the oregano, salt and pepper prior to serving. Drink or discard the left over beer.
Monday, February 5, 2007
Stuffed Quahogs From Cape Cod
Ingredients:
1 pail large quahogs (10 qts)
1/2 pound Furtado's linquica or chourica (use chourica if you like things really hot)
4 large stalks of celery
3 to 4 small hot red peppers
2 medium onions
4-6 dashes Tobasco Sauce
2 loaves Arnolds white bread
Open Quahogs, saving shell halves. Yield should be 4 to 6 cups of drained meat. Save juice. Grind quahogs, celery, onions, linquica and peppers. Cut bread into small squares. Mix all ingredients, adding Tobasco, by hand in a large bowl. More bread may be necessary. The product should be not-too-dry, ot-too-moist. If too dry, add small amounts of the quahog juice. If too moist, add more bread. Scoop mixture onto the shell halves, mounding up to fill the shell. Place on cookie sheet, sprinkle with paprika and bake at 375 degrees for 25 minutes. Small shells may take only 20 minutes. These freeze well. If you want to reheat, spoon 1 teaspoon of tap water on stuffing and heat for 10 to 15 minutes. Microwave on REHEAT for about 5 minutes. This recipe yields enough for about 36 servings...
Recipe from: Bud's Stuffed Quahog Recipe From Cape Cod
1 pail large quahogs (10 qts)
1/2 pound Furtado's linquica or chourica (use chourica if you like things really hot)
4 large stalks of celery
3 to 4 small hot red peppers
2 medium onions
4-6 dashes Tobasco Sauce
2 loaves Arnolds white bread
Open Quahogs, saving shell halves. Yield should be 4 to 6 cups of drained meat. Save juice. Grind quahogs, celery, onions, linquica and peppers. Cut bread into small squares. Mix all ingredients, adding Tobasco, by hand in a large bowl. More bread may be necessary. The product should be not-too-dry, ot-too-moist. If too dry, add small amounts of the quahog juice. If too moist, add more bread. Scoop mixture onto the shell halves, mounding up to fill the shell. Place on cookie sheet, sprinkle with paprika and bake at 375 degrees for 25 minutes. Small shells may take only 20 minutes. These freeze well. If you want to reheat, spoon 1 teaspoon of tap water on stuffing and heat for 10 to 15 minutes. Microwave on REHEAT for about 5 minutes. This recipe yields enough for about 36 servings...
Recipe from: Bud's Stuffed Quahog Recipe From Cape Cod
Sunday, February 4, 2007
Portuguese Steamed Clams
Portuguese Steamed Clams
5 pounds clams in shell, scrubbed
2 pounds Furtado's Chourico, sliced into chunks *
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
1/4 cup olive oil
DIRECTIONS
Wash clams well in cold water. Discard any clams that are already opened.
In a large pot with a tight fitting lid, place the cleaned clams.
Add the sausage, onion, tomatoes and wine.
Cover and set over high heat. Steam until all the clams open.
Drizzle olive oil over the cooked clams. Serve
5 pounds clams in shell, scrubbed
2 pounds Furtado's Chourico, sliced into chunks *
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
1/4 cup olive oil
DIRECTIONS
Wash clams well in cold water. Discard any clams that are already opened.
In a large pot with a tight fitting lid, place the cleaned clams.
Add the sausage, onion, tomatoes and wine.
Cover and set over high heat. Steam until all the clams open.
Drizzle olive oil over the cooked clams. Serve
Saturday, February 3, 2007
Cape Verdean Munchupa
Cape Verdean Munchupa
16 oz Dry kidney beans
16 oz Dry lima beans
16 oz Samp (cracked dry corn)
6 lb Pork neck bones
6 lg Onions, chopped
4 tb Oil
4 pk Furtado's chourico (spicy Portuguese sausage) Purchase Online
Salt, pepper to taste
1/2 c Vinegar or to taste 6 pk Chopped frozen kale
Cover dry beans and corn generously with cool water and let soak at room temperature overnight. Drain, then cover with water in large kettle. Bring to boil. Add pork bones. Meanwhile, saute onions and sliced chourico in the oil; add to kettle. Simmer uncovered until beans are tender, about 2 hours, adding water if needed. Add kale and heat through. The liquid should cook down until it's soupy, almost like chili or a stew. Season to taste with salt, pepper and vinegar. Makes a big kettle full.
Recipe from: Cape Verdean Recipes from Cooking with Rose
http://www.brown.edu/Student_Services/Food_Services/nutrition/recipes_capeverdean.php
16 oz Dry kidney beans
16 oz Dry lima beans
16 oz Samp (cracked dry corn)
6 lb Pork neck bones
6 lg Onions, chopped
4 tb Oil
4 pk Furtado's chourico (spicy Portuguese sausage) Purchase Online
Salt, pepper to taste
1/2 c Vinegar or to taste 6 pk Chopped frozen kale
Cover dry beans and corn generously with cool water and let soak at room temperature overnight. Drain, then cover with water in large kettle. Bring to boil. Add pork bones. Meanwhile, saute onions and sliced chourico in the oil; add to kettle. Simmer uncovered until beans are tender, about 2 hours, adding water if needed. Add kale and heat through. The liquid should cook down until it's soupy, almost like chili or a stew. Season to taste with salt, pepper and vinegar. Makes a big kettle full.
Recipe from: Cape Verdean Recipes from Cooking with Rose
http://www.brown.edu/Student_Services/Food_Services/nutrition/recipes_capeverdean.php
New England Boiled Dinner
Boiled Dinner
1 lb. of chourico
4 potatoes
4 carrots
4 onions
1 small cabbage
1 small turnip
2 QTs. watersalt to taste
In 2 quarts of water, boil chourico 3/4 of an hour with salt. During this time: peel and wash vegetables, cut turnip and cabbage in half. Set aside in a bowl of water. When chourico is cooked, add vegetables (drained) and cook until done at least 20 minutes longer. Add more water if needed. Serves 4.
1 lb. of chourico
4 potatoes
4 carrots
4 onions
1 small cabbage
1 small turnip
2 QTs. watersalt to taste
In 2 quarts of water, boil chourico 3/4 of an hour with salt. During this time: peel and wash vegetables, cut turnip and cabbage in half. Set aside in a bowl of water. When chourico is cooked, add vegetables (drained) and cook until done at least 20 minutes longer. Add more water if needed. Serves 4.
Welcome - A few words about Furtado's
I am among the third generation of Furtado's in a family owned operation started by my grandfather in 1903. He was Caetano Furtado, a sausage-maker in Portugal, who immigrated to Fall River, Massachusetts in 1900.
He opened his Chourico and Linguica plant, introducing his delicious sausage products in the United States. Grandfather's reputation for using only the best meats, family treasured recipes and quality ingredients guaranteed great Chourico and Linguica every time!
Today, we continue the same fine tradition of excellence established by my grandfather over 90 years ago. Try the "Old World" flavor of our Chourico and Linguica...you'll be glad you did!
He opened his Chourico and Linguica plant, introducing his delicious sausage products in the United States. Grandfather's reputation for using only the best meats, family treasured recipes and quality ingredients guaranteed great Chourico and Linguica every time!
Today, we continue the same fine tradition of excellence established by my grandfather over 90 years ago. Try the "Old World" flavor of our Chourico and Linguica...you'll be glad you did!
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