Portuguese Grilled Tomato Spread Food

PORTUGUESE STEAK

Steps:

• For the demi-glace: Preheat the oven to 450 degrees F.
• Pour the oil into a metal roasting pan and put it in the oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out in the roasting pan and cook until browned, turning the bones occasionally so they brown evenly, 30 to 45 minutes.
• Using tongs, transfer the bones to a stockpot large enough to accommodate the bones and more. (Use tongs so that you do not pour any fat into the stockpot; reserve the fat in the pan.) Add the ice water to the pot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer, skimming the surface of the stock occasionally to remove any fat or impurities.
• While the stock is simmering, discard all but about 1/4 cup of the fat in the roasting pan. Heat the pan on the stovetop over high heat until hot. Add the onions and carrots and caramelize to a golden brown. Add the celery and cook for another 10 minutes. Stir in the tomato paste and cook until the tomato paste turns a brick red color (about 15 minutes), stirring regularly. Stir 1 cup of the red wine into the onion, carrot and celery mixture (the mirepoix) and set aside.
• After the stock has simmered for 4 hours, add the mirepoix mixture, thyme and bay leaf. Bring the stock back up to a simmer and continue to cook for another 2 hours.
• In a separate pot, bring the remaining 7 cups red wine to a boil and reduce by one-half.
• Strain the finished stock through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil and then reduce the heat to a hard simmer. Reduce the stock until it's about 8 cups and thick enough to coat the back of a spoon, 30 to 45 minutes. Season with salt and pepper and then strain the sauce though a chinois again.
• For the French fries: Cut the potatoes (with the skins on) into batons the length of the potato (1/4 inch by 1/4 inch by 2 inches). Put the cut potatoes directly into a large bucket filled with water. Run cold water over the cut potatoes until the water flowing over the bucket runs clear.
• In a large pot or table-top fryer, heat the oil until a deep-fry thermometer inserted in the oil registers 250 degrees F. Line a baking sheet with paper towels
• Cook the potatoes in batches just long enough to make them tender but not give them any color, 4 to 5 minutes. Transfer the blanched fries to the prepared pan and spread them out in a single layer to cool.
• For the poached eggs, steak and ham: Combine 8 cups water and the vinegar in a saucepan and heat to 180 degrees F. Poach 4 eggs at a time by cracking the eggs and gently lowering each egg into the water. Once the eggs have turned completely white, use a slotted spoon to gently release any eggs that are stuck to the bottom of the pan. Allow the eggs to cook for 3 minutes. Continue with the remaining eggs.
• Reheat the French fry oil to 350 degrees F (to fry the potatoes a second time just before serving).
• While the eggs are poaching, season the steaks with the salt and pepper. Heat a skillet over high heat until it just begins to smoke. Add the grapeseed oil to the skillet followed by the steaks, making sure not to overcrowd the pan; cook in batches if you have to. Cook the steaks for 3 to 4 minutes on the first side, and then flip. Cook for another 3 to 4 minutes on the second side for medium-rare to medium steaks (depending on the thickness). Remove the steaks and allow them to rest for 5 minutes.
• While the steaks are resting, sear the ham pieces in the skillet on both sides, 1 to 2 minutes on each side.
• Cook the fries in batches in the hot oil until they are golden brown and crispy, 3 to 4 minutes. Drain on paper towels and toss in a bowl with salt and pepper.
• To plate: Heat about 1 1/2 cups of the demi-glace in a pan and add the butter. Remove from the heat and stir in the butter until combined.
• Place a steak on each plate. Pour 1/4 cup of sauce over each steak. Place a piece of ham on top of the sauce and then top with 2 poached eggs. Top each plate with fries.

PORTUGUESE PINEAPPLE PICANDO BURGER

Steps:

• To make the orange-garlic aioli:
• In a small bowl, combine mayonnaise, orange juice, zest and garlic; Refrigerate to chill until ready to use.
• Prepare an open grill for moderate direct heat cooking.
• In a small frying pan, saute the ground chourico or linguica in the olive oil, add wine and tomato sauce, remove from pan and let cool.
• When the chourico is cool, in a large bowl, combine chourico to the ground beef and form 4 patties to fit the rolls.
• When the fire is ready, brush the grill rack with oil.
• Grill the patties until done to preference, turning once, 8 to 10 minutes medium rare.
• During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the grill until lightly toasted.
• Spread the orange aioli on the cut sides of the rolls.
• Top the bottom roll with a bed of cilantro leaves, then the burger. Top each burger with a sliced ring of fresh pineapple, then the roll top.

EASY PORTUGUESE PREGO ROLLS

Steps:

• Combine all the marinade ingredients in a blender and blend until smooth.
• Flatten the steak with a meat mallet until each steak is around 1cm/third of an inch thick.
• Pour the marinade over the steak and allow to marinade for at least 30 minute and up to 24 hours, covered in the fridge.
• To cook the steak, heat a large griddle pan, skillet or outside grill until scorching hot then cook the steaks quickly on both sides until caramelized and cooked to your preference. Remove from the heat and allow to rest for 5 minutes.
• For the chilli butter, combine the chopped chillies and butter and mix well.
• To serve, half the bread rolls and spread on the chilli butter. Top with the cooked steak and add sliced tomatoes and onion.

TOMATES RECHEADOS (PORTUGUESE DEVILED TOMATOES)

Steps:

• Preheat oven to 390°F.
• Cut the top off the tomatoes and carefully carve them out.
• Salt and pepper the inside, then turn over and let drip.
• Meanwhile, combine beaten eggs, bread crumbs, garlic and parsley.
• Place tomatoes in a greased oven proof dish and fill with egg-breadcrumb mixture.
• Bake at 390 F for about 15 minutes.
• Serve hot.

SPANISH GRILLED EGGPLANT WITH TOMATO VINAIGRETTE RECIPE

Steps:

• Gather the ingredients.
• Trim off any stems or blemishes on the skin of the eggplants. Cut eggplants crosswise into slices about 3/8-inch thick.
• Turn on broiler to heat. Place slices on a baking sheet and spray with oil, using a "mister" if you have one. If not, lightly brush each slice with olive oil .
• Place baking sheets under the broiler on the second shelf from the top, so that they are not too close, or they will burn.
• When one side is slightly browned and soft when you press lightly, turn slices over, apply olive oil and return to broiler. Depending on your broiler, the distance from the pan, it may take 20 to 25 minutes to cook. (You may find that slices that are directly under the broiler cook much faster than those at the far corners of the pan. Keep a close eye on the pans and rotate the slices on the cookie sheet.)
• Remove slices individually as they are done cooking and place on a large platter or serving plate. Don't be afraid to overlap slices on the serving plate. It works just fine for serving and will be more appetizing.
• While the eggplant is broiling, finely chop the tomatoes and place them into a medium size mixing bowl. Finely chop the green onions and put the garlic cloves through a press or mince them by hand and place in the bowl with tomatoes.
• Remove the capers from the jar with a slotted spoon, so that they drain.
• Chop the capers and mix into the bowl with other ingredients. Make sure that stems are removed from the basil leaves, then chop the basil and place in a bowl.
• Pour olive oil and vinegar into the bowl and mix with the other ingredients.
• Allow the eggplant to cool a few minutes. Then, spoon the tomato vinaigrette sauce over the eggplant.
• Serve immediately with sliced bread or cover with plastic wrap and refrigerate.

PORTUGUESE GRILLED TOMATO SPREAD

Steps:

• Lightly coat the tomatoes with some of the olive oil and place on the grill over medium fire.
• Grill, turning frequently , until the skin starts to blister and blacken. When the skin is splitting and blistered, remove from the heat.
• Set aside until cool enough to handle and peel off the skins and stems.
• Transfer the tomatoes to cutting board and coarsely chop. Transfer to a bowl, season with the garlic, salt, pepper and a splash of vinegar.
• Serve as a side dish or spoon over toasted bread slices.