Costeletas De Porco Recheadas Recipes

PORTUGESE BIFES DE CEBOLADA, BEEF & ONIONS RECIPE - (3.8/5)

Steps:

• Melt butter in saute pan. Layer steak, onions, tomatoes, garlic and parsley with a few bay leaves on each layer. Repeat till all the steak is finished. Cook on med low heat for approximately 30 mins or until meat is done and tender. Serve with boiled potatoes or white rice.

PORTUGUESE PORK ALENTEJANA

Steps:

• In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
• Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
• Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
• In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
• Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

COSTOLETAS DE PORCO

Steps:

• In a small glass or ceramic bowl, whisk together the shallots, thyme, chile, salt, pepper, and lemon juice. Drizzle the oil over in a thin stream, whisking all the time, until the mixture is emulsified. Set aside, covered and refrigerated, for up to 4 hours.
• Trim off any excess fat from the chops and place them in a shallow ceramic or glass roasting dish that will hold them all in one layer.
• In a nonreactive bowl, whisk together the lemon juice, garlic, salt, pepper, chile, and 1 tablespoon of the olive oil. Pour the marinade over the chops, coating both sides, cover and marinate in the refrigerator for at least 1 and up to 3 hours.
• Bring the chops to room temperature for 15 minutes before cooking, and shake dry. In a large castiron skillet, or in 2 skillets if necessary, heat the remaining tablespoon oil over medium-high heat and cook the chops for 5 to 7 minutes on each side (the chops could also be broiled or grilled). Serve immediately, garnished with thyme vinaigrette.

LAMB CHOPS WITH PORT, MUSTARD & CREAM (COSTELETAS DE CARNEIR

Steps:

• Sprinkle the lamb chops with salt and pepper.
• In a large, heavy frying pan over medium-high heat, warm the olive oil or melt the butter.
• Add the chops and cook, turning once, until well seared and cooked to desired doneness, about 10 minutes for rare and 14 minutes for medium-rare.
• Transfer to a platter and keep warm.
• Remove the pan from the heat, add the port, and deglaze the pan, stirring to dislodge any browned bits from the pan bottom.
• Return the pan to medium heat and simmer the port for a minute or so to burn off the alcohol.
• Whisk in the mustard and cream and continue to simmer until thickened, about 5 minutes. Season with salt and pepper.
• Return the chops to the pan and swirl them in the sauce. Transfer to warmed individual plates, spooning the sauce over the top, and serve at once.

BIFANAS DE PORCO

Steps:

• Do this the day before: Mash the garlic and salt to form a paste.
• Add the hot pepper paste and 1 teaspoons of paprika.
• Coat the medallions with this paste and put them in a shallow dish.
• Pour the wine over all, make sure they all are covered.
• Refrigerate over night.
• When you are ready to cook them: Take the medallions out of the dish, and discard the marinade.
• Heat 1/2 cup of olive oil over med-high heat.
• Add the onions sautéing until brown.
• Add the rest of the paprika and cook for about 3 minutes.
• Cover and keep this warm.
• In a large skillet pour in enough olive oil to 1/2 of the bottom.
• Heat to very hot but not smoking.
• Brown the medallions a few at a time without crowding.
• Fry about 1 minute on each side.

PORK CHOPS (COSTELETAS DE PORCO)

Steps:

• Puree the first 8 ingredients in a blender or food processor.
• Arrange the chops in a dish and pour over the marinade.
• Marinate for 4 hours, turning once or twice.
• Lift out the chops and scrape off any marinade.
• Pat dry with paper towels.
• Heat the butter in a pan, add the chops, cook on a moderate heat 4-5 minutes on each side.
• Remove to a serving platter and keep warm.
• Add the marinade to the casserole, add a little water or white or red wine, bring to a simmer and cook for 5 minutes.
• Pour over chops and serve.