Cavacas Portuguese Pop Over Recipe 395

CAVACAS; PORTUGUESE POP OVER RECIPE - (3.9/5)

Steps:

• Directions: Mix the oil, flour and salt together well. Beat in 1 egg at a time well for a total of 20 minutes. Grease muffin tins. Pour and fill 1/2-3/4 full. Makes 12- 15. Bake in preheated oven 450 until they fully rise. Reduce heat to 400 and bake until golden (approx 20 minutes more) Icing: In a small bowl make the icing by combining the confectionery sugar with milk and vanilla. It should be smooth with the consistency of thick whipped cream. When the cavacas are done, remove them from the tins after cooling slightly. Drizzle the topping over while they are still warm.

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.

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

PORTUGUESE CAVACAS

Steps:

• Preheat oven to 350F and grease 24 muffin tins.
• Beat the eggs thoroughly, then mix in the milk and oil. Once mixed, add the flour and blend until well combined.
• Place 1 teaspoon of oil in each tin, then pour 1 tablespoon of the batter in each tin.
• Bake for 35 - 40 minutes. Let cool slightly, then brush the cavacas with the icing. Let the icing harden before serving.
• Icing: Mix the 10 tablespoons of icing sugar and the water to a thick consistency. Add more sugar or water as needed.

SLOW-COOKED SPICY PORTUGUESE CACOILA

Steps:

• Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

CAVACAS

Steps:

• Preheat oven to 425 F and grease 24 pyrex dishes.
• Beat all of the ingredients together at medium speed for about 10 minutes.
• Place 1 teaspoon of oil in each pyrex dish, then pour 1 tablespoon of batter in each dish.
• Bake for 20 minutes. Let cool slightly, then drizzle the cavacas with the icing sugar. Let the icing harden before serving.
• Icing: Mix the icing sugar and the hot water to a thick consistency.