Spicy Portuguese Stuffing Balls Recipes

SPICY STUFFIES (STUFFED QUAHOGS)

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, bring 4 cups water to a boil over high heat. Place the quahogs in the pot and let them steam until they open, 5 to 6 minutes. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. Then remove the meats from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor. (Don't over process, the meats should be chunky.) The shells can be set aside for later use. Make sure to remove any muscles left on the shells and discard any broken shells.
• In a large skillet over medium-high heat, add the butter, chourico, onions and pepper relish and cook until the onions become translucent. Add the chopped quahog meat and cook for 3 to 4 minutes longer.
• In a large mixing bowl, add the quahog broth to the croutons and fold together. When the croutons have absorbed the broth, add the hot ingredients to the bowl. Incorporate all of the ingredients, and adding enough plain breadcrumbs until the mixture is stiff. Divide the mixture into 10 even balls, about 5 ounces each or 3 inches in diameter, and place firmly into the shells. Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes. The stuffies are now ready to be served.

PANI PURI

Steps:

• Boil the potatoes till they are cooked completely.
• Peel them and then chop them.
• Finely chop the onion if using it.
• In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt or regular salt. Mix well and keep aside.
• In a blender add all the ingredients mentioned above for the pani.
• Add water and grind to a fine chutney.
• Remove the green chutney in a large bowl. Rinse the mixer jar with ½ cup water first and then add this water in the bowl. Then add ½ to ¾ cup more water.
• Mix well. Check the seasoning. Add more salt or jeera powder or chaat masala or jaggery if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
• Add the boondi to the pani.
• You can chill the pani in the fridge or add some ice cubes to it.
• Crack the top of the puri with a spoon.
• Add 2 to 3 teaspoons of the boiled potato-onion filling in the poori.
• Stir the green pani first and then add it in the poori. Optionally you can add some sweet chutney in the puri.
• Serve the pani puri immediately otherwise the prepared puri with stuffing and water will become soggy.
• You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.

SPICY PORTUGUESE STUFFING BALLS

Steps:

• Place bread into a large bowl. Pour water over the bread; add egg. Press mixture down with fists, turning as needed, until bread is evenly moistened and crumbled.
• Melt lard in a large skillet over medium heat. Add onions and parsley; simmer until onions are tender, about 10 minutes. Reduce heat to low. Stir in vinegar, red pepper flakes, salt, and ground black pepper; simmer until flavors combine, about 5 minutes.
• Pour onion mixture over the bread mixture, turning the bread while pouring; mix until stuffing mixture is evenly combined.
• Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with nonstick cooking spray.
• Form stuffing mixture into 3-inch balls; place onto baking sheets 1 1/2-inches apart.
• Bake in the preheated oven until golden brown, 18 to 20 minutes.

CHORIZO CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes. Serve immediately, garnished with cilantro.

STOVETOP SAUSAGE STUFFING

Steps:

• Dice and chop onions and celery. Set aside.
• Brown sausage in large stove top pan until fully cooked. Remove sausage from pan and place in separate bowl. Do not drain grease.
• Add onions and celery to frying pan and sauté for 3-5 minutes, using a wooden spoon to stir frequently so they do not burn.
• Add sausage back to pan. Then pour in stuffing mix and carefully mix to combine. (You can also do this in a large bowl if your pan isn't big enough).
• Add chicken broth about 1/2 cup at at time, pouring it over the whole mixture.
• Let simmer until broth runs out. Repeat adding in broth. Do not need to stir the stuffing.
• Place in oven-safe pan to keep warm or serve immediately.