Portuguese Style Wine And Garlic Marinated Chicken Kabobs Vinha Dalhos Food

CRISPY VINHA D'ALHOS

Steps:

• Cut the pork into 1 inch cubes or larger pieces. It will shrink once it is cooked. Combine all ingredients in a large bowl. Vinegar, water, chili peppers, garlic, Hawaiian salt, allspice, and bay leaves.
• Add all of the pork cubes and marinade to a gallon sized Ziploc bag. Seal and massage the meat to make sure all of the marinade covers the meat. Let it marinade in the fridge for up to 3 days.
• Heat a large pot over medium heat and add all of the contents in the Ziploc bag. Bring to a boil and then turn down the heat to a simmer.
• Simmer until all of the liquids have evaporated. About An hour and twenty minutes. Remove pot from heat.
• Pan fry the meat on a nonstick skillet pan until all sides are crispy. About 30 seconds on each side. Serve immediately with a side of rice or sweet Portuguese bread. Enjoy!

CHICKEN PORTUGUESE STYLE (GALINHA DE VINHA D'AHLOS)

Steps:

• At least 10 hours before serving place chicken pieces in a large locking plastic bag.
• Add vinegar, salt,minced peppers (I use Hawaiian Tabasco peppers, but you can use any medium hot pepper like jalapeno, serrano, or bottled yellow hot peppers),and minced garlic to the bag.
• Seal the bag and mix well. Place bag in the refrigerator on a flat surface. Marinate, turning every 2-4 hours to season well. Marinate for 4-8 hours or overnight.
• Three hours before serving, Heat oil in a heavy dutch oven; brown chicken pieces on all sides.
• Add water, bay leaf, and cracked peppercorns. Reduce heat and simmer for one hour until chicken is tender. Add more water if needed to keep chicken from sticking.
• Pork: Cut pork butt into one inch cubes. Add enough water to just cover the meat. Simmer for 1 1/2 - 2 hours until meat is tender. During last 1/2 hour of cooking, add peeled and quartered potatoes and cover with meat juices.
• Fish: Use a firm fleshed fish Iike tuna steak. After marinating fish, saute fish in oil until done, about 3-4 minutes on a side, be careful not to overcook. Season to taste. Omit last part of recipe.

PORTUGUESE VINHO D"ALHOS (WINE AND GARLIC MARINADE

Steps:

• 1. USING your chef knife (or any knife,smash the garlic cloves,and finely chopped. ADD all dry ingredients ,one at a time.
• 2. BLENDING well,Drizzle 1 tablespoon olive oil . RUB,RUB the meat with the spices mixture,and place in a nonreactive dish.
• 3. POUR the wine over the meat to partially or entirely cover it, depending on the recipe. MARINATE the meat, turning occasionally, for several hours.ITS best to marinade over night,in the refrigerator. VAVO'S LIDIA VINHO d'ALHOS1/7/2012

PORTUGUESE-STYLE WINE AND GARLIC MARINATED CHICKEN KABOBS - VINHA D'ALHOS

Steps:

• In a small bowl, whisk together the salt, pepper, paprika, garlic, wine, pimento paste and hot sauce.
• place the chicken cubes and bell pepper squares on the skewers. Alternate between chicken and peppers.
• Place all the skewers in a long deep dish.
• Pour the marinade over the chicken skewers, making sure all pieces get some of the marinade.
• Cover and place the dish in the fridge for at least 4 hours or overnight.
• Preheat the BBQ to between 400ºF and 450ºF.
• Place the skewers on the hot grill and cook for roughly 7 minutes on each side, for a total of about 14 minutes. Note, some pieces may be larger. Make sure the chicken is cooked through. Leave it on the heat longer if needed. The edges of the chicken and peppers will look nicely charred.
• Place the skewers on a dish and serve hot with your favourite sides. Enjoy!

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Steps:

• Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
• Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
• Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH

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.

PORTUGUESE MARINADE II FOR PORK, BEEF OR FISH (VINHA D'ALHOS)

Steps:

• Combine all ingredients in a large non-reactive bowl or plastic sealable bag. Add meat and marinate in the refrigerator, turning meat occasionally.

VINHA D'ALHOS

Steps:

• Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
• (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
• Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
• Serve with rice.

PORTUGUESE PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)

Steps:

• With a sharp knife, debone and remove all of the rind from the meat,
• leaving the white fat, and discarding the rind. Cut into chunks.
• Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.
• Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning.
• Transfer the meat to a platter.
• Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy.
• Arrange the bread on a serving platter, top with the meat.
• Serve hot.
• Can be re-heated in a frying pan for breakfast!