With sorrow I must admit I haven't updated this blog in the recipe department as much as I should. But, as my wise Mother will say in situations like this: a fuerzas ni los zapatos entran...and truth to be told, she's damn right!.
To continue with the honesty exercise, must admit, I still don't feel like cooking that much.
.........yet,
Consider this mi periodo azul.
Hey, We, artist are like that,
and usually, people (that means you) love us for that.
We are divas. (que se le va a hacer!)
Well, Pablo (as I like to call Picasso) he was not a Diva but a bipolar, disfunctional father & macho man, but a hell of an artist.
Compared to him, I'm just a spoiled and lazy chica who does not want to do her homework.
But as my wise Mom will also say: Mas vale tarde que nunca (better late than never). So to honor my sacro santa Madre, I did my homework.
A reganadientes....pero lo hice. (sort of)
With no further intro. Voila. A recipe!!
The roots of this recipe are totally based on David Leite recipes; one found on his website Leites Culinaria and the other from his book: The New Portuguese Table (another book that is part of my pillow cook books). I just put the two recipes together and twist it a little by the corners and added canned tuna as my friend Fernando Marques (Chef/Owner of Ou Mun Cafe) does at his Restaurant where he serves this dish as a cold appetizer/tapas.
Every time my husband and I drop by his Restaurant, he treat us with a new dish; but always, and I mean always he will start the feast with Salada de Feijao frade com atum, (black eyed peas and tuna salad) Pasteis de bacalhau (cod cakes) and Salada de camaraoes com piri-piri (shrimps with piri-piri sauce). All this served next to a basket of his own bread and plenty of Sagredo Beer, Shanti or Vinho Verde. And that's just the Entrees....
Salada de Feijão Frade com cebolas, pimiento vermelho e atum
(Black-Eyed peas with Onions and Red Pepper)
adapted from The New Portuguese Table by David Leite and from Leites Culinaria recipes
serves 6 as a side
2 cups black-eyed peas, cooked
1 bunch flat-lead parsley, finely chopped
1 large onion, chopped
1 medium shallots, chopped
1 red bell pepper, stemmed, seeded, and cut into small dices
olive oil (book recipe asks for unsalted butter, but I prefer olive oil)
1/4 cup black olives, drained
fleur de sel and fresh black pepper
+ - 3 tablespoons white wine vinegar (or lemon juice)
1 1/2 six-ounce cans) imported tuna in oil, well drained and lightly flaked
Sometimes if I want to add an extra spice or kick to this salad, I use a chili /piri-piri infused olive oil. On David Leite's book TNPT there's a smoked paprika oil recipe that might be good for this recipe.
David Leite is a respected Publisher and Editor and creator of Leites Culinaria.
Follow him in Twitter or Facebook
Ou Mun Cafe (my favorite spot in downtown Macau)
Travessa de Sao Domingos No12
Macau
Tel: 28372207
Fax: 28786713
Email: cafeoumun@gmail.com
En EspanolTo continue with the honesty exercise, must admit, I still don't feel like cooking that much.
.........yet,
Consider this mi periodo azul.
Hey, We, artist are like that,
and usually, people (that means you) love us for that.
We are divas. (que se le va a hacer!)
Well, Pablo (as I like to call Picasso) he was not a Diva but a bipolar, disfunctional father & macho man, but a hell of an artist.
Compared to him, I'm just a spoiled and lazy chica who does not want to do her homework.
But as my wise Mom will also say: Mas vale tarde que nunca (better late than never). So to honor my sacro santa Madre, I did my homework.
A reganadientes....pero lo hice. (sort of)
With no further intro. Voila. A recipe!!
The roots of this recipe are totally based on David Leite recipes; one found on his website Leites Culinaria and the other from his book: The New Portuguese Table (another book that is part of my pillow cook books). I just put the two recipes together and twist it a little by the corners and added canned tuna as my friend Fernando Marques (Chef/Owner of Ou Mun Cafe) does at his Restaurant where he serves this dish as a cold appetizer/tapas.
Every time my husband and I drop by his Restaurant, he treat us with a new dish; but always, and I mean always he will start the feast with Salada de Feijao frade com atum, (black eyed peas and tuna salad) Pasteis de bacalhau (cod cakes) and Salada de camaraoes com piri-piri (shrimps with piri-piri sauce). All this served next to a basket of his own bread and plenty of Sagredo Beer, Shanti or Vinho Verde. And that's just the Entrees....
Salada de Feijão Frade com cebolas, pimiento vermelho e atum
(Black-Eyed peas with Onions and Red Pepper)
adapted from The New Portuguese Table by David Leite and from Leites Culinaria recipes
serves 6 as a side
2 cups black-eyed peas, cooked
1 bunch flat-lead parsley, finely chopped
1 large onion, chopped
1 medium shallots, chopped
1 red bell pepper, stemmed, seeded, and cut into small dices
olive oil (book recipe asks for unsalted butter, but I prefer olive oil)
1/4 cup black olives, drained
fleur de sel and fresh black pepper
+ - 3 tablespoons white wine vinegar (or lemon juice)
1 1/2 six-ounce cans) imported tuna in oil, well drained and lightly flaked
1. Warm the olive oil in a medium skillet over medium heat. Add the onion and shallot and cook, stirring often, until softened. Add the bell pepper and cook until crisp-tender.
2. In a salad bowl combine the beans, with the onion mixture and the olives. Add the white wine vinegar and toss to coat.
3. Fold in the tuna, season with salt and pepper to taste, and cover with plastic wrap. Refrigerate for at least 2 hours for the flavors to blend. Remove from the fridge 30 minutes before serving.
2. In a salad bowl combine the beans, with the onion mixture and the olives. Add the white wine vinegar and toss to coat.
3. Fold in the tuna, season with salt and pepper to taste, and cover with plastic wrap. Refrigerate for at least 2 hours for the flavors to blend. Remove from the fridge 30 minutes before serving.
Sometimes if I want to add an extra spice or kick to this salad, I use a chili /piri-piri infused olive oil. On David Leite's book TNPT there's a smoked paprika oil recipe that might be good for this recipe.
David Leite is a respected Publisher and Editor and creator of Leites Culinaria.
Follow him in Twitter or Facebook
Ou Mun Cafe (my favorite spot in downtown Macau)
Travessa de Sao Domingos No12
Macau
Tel: 28372207
Fax: 28786713
Email: cafeoumun@gmail.com
Con el dolor de mi corazon debo admitir que no he actualizado tanto como debiera este blog en el departamento de recetas. Pero, como mi sabia Madre dice en situaciones como estas: a fuerzas ni los zapatos entran...y, bueno...modestia aparte, como que mi Madre siempre tiene la razon!.
Para continuar con este auto impuesto ejercicio de honestidad, debo admitir, que los animos por retomar las cacerolas y sartenes no han llegado
.........aun,
Consideren pues, esto, como mi periodo azul.
Hey , nosotros los artistas, somos asi,
y mas modestia aparte, ustedes, nos aman por eso.
que se le va a hacer!. Somos unas Divas!.
Bueno, Pablo (como gusto de llamar a Picasso) no era precisamente una Diva (mas bien una Prima Donna) si no un tipo muy macho, bastante bipolar y un padre MUY disfuncional. Pero un maravilloso, unico e irrepetible artista....(toda una vedette!)
Comparada a a el, por supuesto que su humilde servidora no es ni tan Diva, ni Prima Donna, ni vedette; y mucho menos tan artista como el. Mas bien no soy mas que una chica bastante malcriada y flojilla que no ha querido hacer la tarea ultimamente.
Pero, como mi Sacrosanta Madre tambien dice: Mas vale tarde que nunca. Asi que al mal paso darle prisa y haciendo honor a ella y lo bien que me educo; aqui esta la tareita.
Sipi.A reganadientes....pero lo hice.
Sin mas frufru y frafra. Voila. Una receta!!
Las raices de esta receta estan totalmente basadas en las recetas de David Leite; una que se puede encontrar en su website Leites Culinaria, aqui; y la otra de su libro : The New Portuguese Table (otro mas de mi larga coleccion de libros de (cocina) de cabecera. Solamente junte las dos recetas en una, haciendo uno que otro pequeno cambiecito y anadiendo aceitunas negras y atun; como nuestro amigo Fernando Marques (Chef/Propietario del Ou Mun Cafe) hace en su Restaurante cuando sirve esta platillo como entrada fria/tapas.
Cada vez que mi marido y yo visitamos Ou Mun, Fernando nos consiente con algun platillo nuevo; pero siempre, e insisto, siempre empieza el festin culinario con Salada de Feijao frade com atum, (Ensalada de frijoles con atun ) Pasteis de bacalhau (croquetas de bacalao) y Salada de camaraoes com piri-piri (camarones en salsa piri-piri). Todo esto servido con una gran canasta de pan de la casa y mucha cervezita Sagredo, Shanti o mi favorito: Vinho Verde.
Y eso, son soooolo las entradas....
Salada de Feijão Frade com cebolas, pimiento vermelho e atum
(Ensalada de frijoles con cebollas, pimiento rojo y atun)
rinde 6 porciones como entrada o guarnicion
adaptacion (muy libre) del libro The New Portuguese Table por David Leite y de su website Leites Culinaria.
2 tazas de frijoles tipo black-eyed peas, cocidos
1 manojito de perejil de hoja plana finamente picado
1 cebolla grande, picada
1 echalote mediano, picado
1 pimiento rojo, desvenado, sin semillas y cortado en pequenos dados
aceite de oliva (la receta del libro dice mantequilla, pero yo prefiero el oliva)
1/4 taza de aceitunas negras, coladas
fleur de sel y pimienta negra fresca
+ - 3 cdas de vinagre de vino blanco (o jugo de limon)
1 1/2 lata (de las chicas) de atun en aceite de oliva, bien colado y ligeramente separado cen trozos medianos con un tenedor.
1. Calentar el aciete de oliva en un sarten mediano sobre fuego medio. Anadir la cebolla y el echalote y cocinar, mezclando constantemente hasta que esten suaves. Agregar el piimiento rojo y cocinar hasta que este cocido pero aun crujiente.
2. En un bowl ensaladero mezclar los frijoles con la mezcla de cebolla y pimiento y las aceitunas negras. Anadir el vinagre blanco y mezclar.
3. Envolver el atun en la mezcla anterior, salpimentar al gusto, y cubrir con pelicula plastica. Refrigerar por lo menos 2 horas para que los sabores se desarrollen. Retirar del frigo 30 minutos antes de servir.
Algunas veces me gusta anadirle un extra kick a esta ensalada sustituyendo en parte el aceite de oliva extra virgen, por aceite infusado a los chiles o piri-piri. En el libro de David Leite hay una receta de aceite de paprika ahumada (smoked paprika oil) que se ve buenisima y que creo iria muy bien con esta receta. Habra que probar!
David Leite is a respected Publisher and Editor and creator of Leites Culinaria.
Follow him in Twitter or Facebook
Ou Mun Cafe (my favorite spot in downtown Macau)
Travessa de Sao Domingos No12
Macau
Tel: 28372207
Fax: 28786713
Email: cafeoumun@gmail.com
2. En un bowl ensaladero mezclar los frijoles con la mezcla de cebolla y pimiento y las aceitunas negras. Anadir el vinagre blanco y mezclar.
3. Envolver el atun en la mezcla anterior, salpimentar al gusto, y cubrir con pelicula plastica. Refrigerar por lo menos 2 horas para que los sabores se desarrollen. Retirar del frigo 30 minutos antes de servir.
Algunas veces me gusta anadirle un extra kick a esta ensalada sustituyendo en parte el aceite de oliva extra virgen, por aceite infusado a los chiles o piri-piri. En el libro de David Leite hay una receta de aceite de paprika ahumada (smoked paprika oil) que se ve buenisima y que creo iria muy bien con esta receta. Habra que probar!
David Leite is a respected Publisher and Editor and creator of Leites Culinaria.
Follow him in Twitter or Facebook
Ou Mun Cafe (my favorite spot in downtown Macau)
Travessa de Sao Domingos No12
Macau
Tel: 28372207
Fax: 28786713
Email: cafeoumun@gmail.com
Nota: Se me ha descompuesto mi cozillo para corregir y anadir las enhhes, dierecis y acentos (mi keyboard esta en ingles). En cuanto lo recupere, corrigo la terrible ortografia de este post.
