The New Portuguese Table · Exciting Flavors From Europe's Western Coast by Leite, David -- Read -- Imperial Library of Trantor

CLAMS amêijoas (uh-may-zhoo-izh) CURED MEATS carnes curadas (kahnizh koo-rah-thizh)

Chouriço (show-rdee-soo) Linguiça (leen-gwee-suh) Presunto (preh-zoon-too)

GARLIC alho (ahl-yoo) HEAT calor (cuh-lord) HERBS AND SPICES ervas e especiarias (aird-vuhz ee eh-shpee-suh-ree-izh)

Allspice pimenta de Jamaica (pee-man-tuh duh zhuh-may-kuh) Bay leaf louro (low-rdoo) Cinnamon canela (ka-na-luh) Cilantro coentro (koo-ayn-troo) Paprika colorau (koo-loo-rahw) and páprica (pah-pree-kuh) Parsley salsa (sahl-suh)

KALE couve (kove) LARD banha (bah-nyuh) OLIVE OIL azeite (uh-zayt) OLIVES azeitonas (ah-zay-taw-nizh) ONIONS cebolas (seh-bow-lizh) PEPPERS piri-piri (pee-rdee pee-rdee) PORK porco (poor-koo) POTATOES batatas (buh-tah-tizh) RICE arroz (uh-rawsh) SALT sal (sahl) SALT COD bacalhau (buh-kul-yow) TOMATO tomate (toh-maht) TURNIP GREENS nabiças (nuh-bee-sizh) and grelos (greh-loosh)

SPICY PUMPKIN SEEDS FRIED STUFFED OLIVES SALT COD AND SHRIMP FRITTERS POTATO SKIN CURLS WITH HERBS TUNA SPREAD SAUSAGE SPREAD GREEN OLIVE DIP MINI CHICKEN PIES GOAT CHEESE, WALNUT, AND HONEY TRIANGLES BEEF TURNOVERS SHRIMP TURNOVERS

CHILLED FAVA BEAN SOUP WITH APPLES WHITE GAZPACHO WITH CRAB SALAD GAZPACHO WITH GARNISHES CILANTRO BREAD SOUP WITH POACHED EGGS RICH FISH SOUP WITH CORN BREAD CROUTONS PURSLANE AND CHEESE SOUP LEMON-MINT CHICKEN SOUP GREEN SOUP AZOREAN KALE, SAUSAGE, AND BEAN SOUP STONE SOUP PUMPKIN SOUP WITH SPICY SEEDS

SEA BASS WITH FENNEL AND ORANGE TROUT AND PRESUNTO NAPOLEONS OLIVE OIL–POACHED FRESH COD WITH ROASTED TOMATO SAUCE SKATE WITH LEEKS IN SAFFRON BROTH SEARED SKATE IN GARLIC-PEPPER OIL KETTLE OF FISH CLAMS IN A CATAPLANA STUFFED SQUID GRILLED SHRIMP WITH PIRI-PIRI SAUCE CURRIED MUSSELS WARM BABY OCTOPUS AND POTATO SALAD SALT COD OF MY YOUTH MINI SALT COD SANDWICHES SALT COD IN A POTATO JACKET

QUICK WEEKDAY ROAST CHICKEN WITH POTATOES CHICKEN IN A POT CHICKEN OUT OF A POT AND ONTO THE GRILL GRILLED CHICKEN BREASTS WITH SPICY COCONUT SAUCE GRILLED CHICKEN SLATHERED IN HOT SAUCE ROAST TURKEY WITH TWO DRESSINGS PARTRIDGE IN A FRAGRANT VINEGAR SAUCE DUCK RISOTTO WITH HAM AND SAUSAGE DUCK BREASTS WITH BLACK OLIVES

CHEESE-STUFFED PORK TENDERLOIN ALENTEJAN-STYLE PORK WITH CLAMS SPICY AZOREAN GARLIC-ROASTED PORK PORK TENDERLOIN IN A PORT-PRUNE SAUCE PASTA PYRAMIDS STUFFED WITH PORK AND CHEESE GRILLED BEEF KEBABS WITH MADEIRA, BAY LEAF, AND GARLIC BRAISED BEEF SHANKS WITH WARM SPICES MOMMA LEITE’S BRAISED BEEF IN WINE AND GARLIC STEAK “ON HORSEBACK,” REDEFINED MINI LAMB MEATBALLS LAMB STEW WITH WHITE BEANS

SAUSAGE TORTILLA EGGS SIMMERED IN TOMATO SAUCE SCRAMBLED EGGS WITH ASPARAGUS AND FRESH COD FAVA BEAN AND FENNEL SALAD ORANGE SALAD WITH PINE NUTS SPINACH WITH TOASTED BREAD CRUMBS SEARED BROCCOLI RABE WITH GARLIC SAUTÉED CHESTNUTS, ONIONS, AND BACON PUNCHED POTATOES PURÉED POTATOES SWEET-SOUR CARROTS CRISPY FRIED ASPARAGUS MY FAMILY’S WHITE BEANS AND SAUSAGE BLACK-EYED PEAS WITH ONIONS AND RED PEPPER BLACK OLIVE RISOTTO RICE FROM THE PAN TOMATO RICE

CORN BREAD MADEIRAN GRIDDLE BREAD FRIED CORNMEAL PRESUNTO AND CHEESE LOAVES PORTUGUESE PIZZA GRANDMA COSTA’S DRESSING SWEET BREAD

SWEET LEMON AND BLACK OLIVE WAFERS MOLASSES COOKIES GRANDMA LEITE’S SUGAR FRITTERS ROSEMARY CUSTARD SILKY, LEMONY EGG CREAM RICE PUDDING REDUX BAKED CUSTARD TARTS CHOCOLATE MOUSSE ORANGE CAKE “RUSSIANS” NUT CAKES TOMATO JAM SWEET RED PEPPER JAM CHERRY CORDIAL MILK LIQUEUR

AMPED-UP RED PEPPER PASTE PIRI-PIRI SAUCE PIRI-PIRI PASTE CILANTRO PASTE MILK “MAYONNAISE” TOMATO SAUCE LIGHTLY SAUTÉED ONIONS AND GARLIC ROASTED GARLIC BUTTER WITH MADEIRA SMOKED PAPRIKA OIL CHICKEN STOCK BEEF STOCK FISH STOCK SHRIMP STOCK HOME-RENDERED LARD

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