Portuguese Vinegar Sauce W Hot Pepper Paste For Fish Molhanga Recipes

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PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH



Portuguese Vinegar Marinade or Sauce (Molho Escabeche) for Fish image

Entered for safe-keeping, as Portuguese cooking fascinates me, and this recipe promises some exciting left-overs. This can be used to marinate fish that has been fried or grilled: refrigerate for 2-3 days in the sauce, then serve. From Ana Patuleia Ortins' "Portuguese Homestyle Cooking." Of course, you can also pour over freshly cooked fish or serve it on the side. Edited 7/06/12 to add smoked paprika as an option.

Provided by KateL

Categories     Sauces

Time 15m

Yield 1 1/4 cups, 6 serving(s)

Number Of Ingredients 9

1/2 cup olive oil, left over from frying fish if not too dark or 1/2 cup fresh olive oil
1 small onion, finely chopped (about 1/2 cup)
6 garlic cloves, finely chopped
1 bay leaf
1/4 cup finely chopped parsley
1 tablespoon paprika or 1 tablespoon smoked paprika
1/2 cup cider vinegar or 1/2 cup red wine vinegar
1/2 teaspoon coarse salt (to taste)
1/4 teaspoon white pepper or 1/4 teaspoon black pepper

Steps:

  • In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
  • Add the bay leaf, parsley, and paprika.
  • Heat through and remove from the heat.
  • Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.

Nutrition Facts : Calories 176.9, Fat 18.2, SaturatedFat 2.5, Sodium 198.3, Carbohydrate 3.1, Fiber 0.8, Sugar 0.7, Protein 0.6

PORTUGUESE VINEGAR SAUCE W/ HOT PEPPER PASTE FOR FISH (MOLHANGA)



Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga) image

Entered for safe-keeping, this is a very tangy sauce for fish, packing heat, provided by Ana Patuleia Ortins in "Portuguese Homestyle Cooking". It uses Recipe #460621 #460621 as an ingredient. The use of whole cumin seed is traditional when making molhanga, but if unavailable, use cumin powder. Note that those who are allergic to ragweed may be severely allergic to safflower as well. Edited 7/06/12 to add smoked paprika as an option.

Provided by KateL

Categories     Sauces

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 12

1 teaspoon cumin seeds or 1/4 teaspoon cumin powder
6 garlic cloves, finely chopped
1/2 teaspoon coarse salt (to taste)
3/4 teaspoon paprika or 3/4 teaspoon smoked paprika
1 -2 dash ground nutmeg (optional)
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1 teaspoon hot pepper paste, such as Recipe # 460621 # 460621 or 1 teaspoon hot chili sauce
3 tablespoons finely chopped parsley
1 tablespoon olive oil, leftover from frying fish if not too dark or 1 tablespoon fresh olive oil
1/4 cup water
3/4 wine vinegar

Steps:

  • Using a mortar and pestle and blending well after each addition, combine the cumin, garlic, salt, safflower or paprika, nutmeg (if using), pepper, and sugar. Follow with the hot pepper paste (or hot chili sauce) and parsley.
  • Transfer to a bowl. Stir in the water and vinegar and whisk in the olive oil.
  • To use, pour over the cooked fish or serve on the side.

Nutrition Facts : Calories 40.9, Fat 3.5, SaturatedFat 0.5, Sodium 294.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 0.5

PORTUGUESE HOT PEPPER PASTE (MASSA DE MALAGUETA)



Portuguese Hot Pepper Paste (Massa De Malagueta) image

Entered for safe-keeping, when I want to cook authentic Portuguese recipes. It differs from Recipe #460610 in that water is not drained off and the seeds are retained to ensure the fire of the chili peppers. Malagueta peppers are longer (riper) than piri piri peppers; they are also known as hot red finger peppers. These peppers keep for at least 6 months, if refrigerated. Per Ana Patuleia Ortins in "Portuguese Homestyle Cooking", some versions of this recipe add a touch of lemon juice or vinegar and garlic, but this simple paste adds heat to a dish while allowing you to add lemon or garlic to your taste, depending on the dish. Use either 2 8-ounce jars or 4 4-ounce jars, sterilized for canning/preserving. When adding to a recipe, remember that this is high in salt, so taste the dish before adding any additional salt.

Provided by KateL

Categories     Sauces

Time P8D

Yield 2 cups, 16 serving(s)

Number Of Ingredients 5

1 lb hot red pepper (wear gloves!) or 1 lb hot red chili pepper, rinsed and patted dry (wear gloves!)
1/2 cup coarse salt
1/3 cup olive oil
1 -2 tablespoon vinegar (optional)
16 ounces jelly jars, sterilized

Steps:

  • Remove and discard the green caps and stems of the peppers but do not discard the seeds. Finely chop the peppers either by hand, or in a grinder or food processor. Transfer the chopped peppers to a medium bowl. Stir in the salt (and vinegar, if using), mixing thoroughly.
  • Let the mixture stand in this bowl (covered) for 8 days in the refrigerator, giving the mixture a few turns every day.
  • On the eighth day, pack the mixture into a sterlized jar, top it off with 1/2-inch of olive oil and refrigerate.

Nutrition Facts : Calories 51.1, Fat 4.6, SaturatedFat 0.6, Sodium 3539.3, Carbohydrate 2.5, Fiber 0.4, Sugar 1.5, Protein 0.5

MOLHO DE VILAO



Molho De Vilao image

Cod fish with hot pepper sauce (You can use any kind of fish) This recipe was given to my sister by her Portuguese friend. My mom use to make this with mackeral and I never got her recipe. I was glad to find this one.

Provided by Lou Ann Marques

Categories     Fish

Time 45m

Number Of Ingredients 7

soak cod fish 2-3 days. (no amounts were given)
1 head of garlic (not a clove--the whole head)
2 (star brand) long hot peppers sliced in strips.(drain liquid)
1 Tbsp paparika
2 Tbsp red wine vinegar
1/4 c water
flour for dredging

Steps:

  • 1. Soak Cod Fish 2-3 days (if using salted cod). Dry fish, and dip in flour to cover both sides very lightly. Fry in oil. Remove from pan and put in dish. In the same pan, add 1 HEAD of garlic, cook until brown. Add 2 (Star Brand) long hot peppers sliced in strips.(drain liquid) To garlic mixture, add 1 TB paparika, 2 TB red wine vinegar, 1/4 c water. Simmer. Serve over cooked fish

RISSóIS DE CAMARãO (PORTUGUESE SHRIMP TURNOVERS)



Rissóis De Camarão (Portuguese Shrimp Turnovers) image

From Portuguese Homestyle Cooking by Ana Patuleia Ortins. Submitted for Zaar World Tour 5. Not a quick and easy recipe, but for a special event, I think these would make a wonderful appetizer! And can be made ahead and frozen before frying. I gave my best estimate on prep and cook time! NOTE: To freeze: Line a sheet pan with plastic wrap and set the pastries down in a single layer without overlapping. Cover well with plastic wrap, smoothing out as much air as possible. Freeze. They will keep for at least a month. VARIATION: Substitute 1 1/2 cups finely chopped cooked chicken, rabbit, or shredded poached salt cod for the shrimp. Stir briefly, add 1 tablespoon finely chopped celery, stir, and assemble.

Provided by FolkDiva

Categories     Portuguese

Time 1h30m

Yield 42 turnovers, 14 serving(s)

Number Of Ingredients 18

2 cups milk
4 tablespoons unsalted butter
1 teaspoon salt
2 cups all-purpose flour
2 tablespoons unsalted butter
1/4 cup finely chopped onion
1 cup milk
1/2 tablespoon cilantro, finely chopped (or parsley)
1 -2 teaspoon hot pepper sauce (or more)
1/2 teaspoon kosher salt (or more)
1/2 teaspoon fresh ground white pepper
1/4 teaspoon nutmeg
2 tablespoons cornstarch (or flour)
2 tablespoons water
1/2 lb shrimp, peeled, deveined, cooked, well drained, and coarsely chopped (about 1 1/2 cups)
3 large eggs, beaten with 1/4 cup water for egg wash
fine plain breadcrumbs
olive oil or corn oil (for frying)

Steps:

  • MAKE THE PASTRY:.
  • In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low.
  • Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
  • Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature.
  • MAKE THE FILLING:.
  • Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.
  • Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.
  • Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely.
  • ASSEMBLE AND FRY THE PASTRIES:.
  • Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough.
  • Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.
  • COOK THE PASTRIES:.
  • Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.
  • Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped inches Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.

Nutrition Facts : Calories 181.1, Fat 8.4, SaturatedFat 4.7, Cholesterol 90.4, Sodium 303.2, Carbohydrate 17.7, Fiber 0.6, Sugar 0.3, Protein 8.3

HOT PEPPER PASTE LIKE SAMBAL OELEK



Hot Pepper Paste Like Sambal Oelek image

From Ricardo. I made it tonight and it's very good. It can be used in asian dishes, mexican... For a spicy dip, mix 1/2 cup plain yogurt with 1/4 cup of homemade hot pepper paste or 1 tablespoon sambal oelek store-bought. Delicious in sandwiches and burgers.

Provided by Boomette

Categories     Peppers

Time 25m

Yield 1 cup

Number Of Ingredients 6

1 red bell pepper, seeded and diced
4 long hot red pepper, unseeded, sliced
2 garlic cloves, peeled
1/2 cup white vinegar
1 tablespoon sugar
salt

Steps:

  • In food processor, mix all ingredients until you have a lumpy paste. Put in a saucepan (I used a small saucepan and it was perfect). Bring to boil and let simmer slowly about 15 minutes. Add salt to taste.
  • Pour in a jar and let cool. It's good up to one month in the fridge.

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