Bacalhau à Brás (Cod fish with potatoes and eggs)

In honor of my Dad, I made his favorite recipe - Bacalhau à Brás, which he often cooked when I was growing up. Every bite brings me back to when I was a kid seated at the dinner table.

It’s such an easy recipe - cod mixed with onions, fries, and eggs, that’s it. If there is a recipe to make someone fall in love with cod, it has to be this one!

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Ingredients 

• 1 pound dried salt cod

• 1 1/2 pounds potatoes, peeled, cut into matchstick-size strips

• 6 large eggs

• 1 large onion, thinly sliced

• Olive oil

• Oil for frying

• 1/2 bunch fresh parsley, chopped

• Salt & black pepper

Recipe

1. Soak the salted cod in water for 24/36 hours, changing the water 3 or 4 times – depending on the thickness of the cod

2. Heat oil in deep heavy bottom pot

3. When hot, add potatoes and fry until golden – you want the potatoes light golden not to crispy

4. Remove the potatoes from oil and drain on paper towels

5. Add the cod to a pot of boiling water. Simmer on low for about 7-10 minutes.

6. Remove the cod pieces with a skimmer and onto a plate. Remove the skin from the cod and shred it, making sure to discard all the bones

7. In a bowl, lightly beat the eggs with a pinch of salt and pepper, set aside

8. In a large skillet over medium heat, add the olive oil and onion, sauté for 5 minutes while stirring

9. Add the cod, mix and continue to cook for 5 minutes

10. Add half of the matchstick fries and mix

11. Add the eggs to the cod mixture and stir until the eggs are half-cooked

12. Add half of the matchstick chips, half of parsley and stir one last time

13. Remove immediately from heat to avoid overcooking the eggs

14. Serve and garnish with more parsley

Garlic Shrimp

My annual Portuguese summer vacation is coming up, and I can hardly wait to dig into all the delicious food! The one type of food I look forward to the most is seafood! From the fresh fish to the shellfish, the seafood tastes incredible. 

Luckily where I live, we get the fresh seafood that helps me kill my cravings throughout the year. One of my favorite dishes to eat in Portugal is Camarões com Alho (Shrimp with Garlic). The shrimp are cooked in olive oil and lots of garlic! The shrimp comes to your table with their legs and tails attached and served with a side of toasty bread to dip in those juices. It’s a simple and insanely delicious dish to cook for a weeknight meal or a crowd!

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Ingredients 

• 16 extra-large shrimp

• 1 lemon, juice and zest

• 2 teaspoons of piri-piri oil

• 4 tablespoons of olive oil

• ½ cup of butter

• 6 cloves garlic

• 2 bay leaves

• ½ cup chopped parsley

• Salt

Recipe

1. Devein the shrimp, but keep head intact, season well with salt. Reserve.

2. In a frying pan – I like to use a heavy well-seasoned cast iron pan, place olive oil and butter plenty of garlic crushed with the peel and some chopped. Sauté a little. 

3. Add the prawns and fry. Season with Piri-Piri oil.  Add the bay leaves, the white wine, a bit at a time and squeeze the lemon to keep the sauce going. It will take no more than 3 to 4 minutes on each side. 

4. Sprinkle with the lemon zest and parsley and serve immediately.

5. Serve with toasted bread.
   
   

Spring Salmon Pesto Pasta

I love pasta but eating it every day isn’t recommended (apparently). So my new favorite substitute is legume-based pasta, which includes lentils, beans, peas, and chickpeas. This past year, legume-based pasta have been having a real moment. It first began with a few new brands, but now popular brand pastas have also launched a legume-based line.

The benefits of switching include fewer carbs, more fiber and more protein than regular pasta. They are also gluten-free and contain iron.

While you may not be sold yet, the flavor and texture of the pasta are not that much different than any old regular boxed pasta. What I have noticed is that most legume-based pasta is very toothsome. Other than that, there isn’t much of a difference in terms of flavor.

GIve the delicious recipe a try and enjoy a new alternative to a week night classic!

Ingredients 

Pesto :

• 1 cup fresh basil leaves

• ¼ cup fresh mint leaves, plus more for serving

• 2 cloves garlic, minced

• 1/4 cup toasted pine nuts (or for raw walnuts)

• 1 medium lemon, juiced & zested

• 1/3 cup olive oil, more for serving

• 1/4 cup parmesan cheese, plus more for serving

• Salt and pepper

Pasta :

• 12 oz. red lentil pasta (or substitute for whole-grain)

• Pesto

• 1 lb. cooked salmon, roughly flaked (great for using leftover grilled or poached salmon)

Recipe

Pesto

1. In a food processor or blender, pulse basil leaves, mint leaves, garlic, pine nuts, lemon juice, and parmesan cheese together. Slowly add the olive oil until pesto is smooth. Set aside.

Pasta

1. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add pasta of choice and cook according to package instructions. Reserve ½ cup of pasta water, and drain pasta. Set aside in a large bowl.

2. Add the pesto to the pasta and toss to combine. Add reserved pasta water if needed to loosen pesto pasta. Toss in the flaked salmon. Finish with lemon zest and mint leaves. Serve immediately.