Recipe: Portuguese Marinades recipes for Paul

Portuguese and Spanish cooking are similar. The same can be said of Brazilian cooking except that Brazilian cooking have a lot of African influences. Here are a few marinade recipes:

Easy Portuguese Marinade for Chicken

1 med. size onion, chopped fine
1/2 teaspoon of garlic or 1 or 2 cloves minced
1 cup of oil ( whatever kind you prefer)
4 teaspoons of vinegar
1/2 teaspoon of paprika
1/2 teaspoon of parsley flakes
1 teaspoon of worcestershire sauce
1/2 teaspoon of any brand of hot sauce
salt and peppper to taste.

Marinate chicken over night. Broil or grill.

Fresh Tuna - Portuguese Style
Servings: 4

1/2 c vinegar
1/2 c water
1 clove garlic; crushed
1/4 ts monosodium glutamate
1 1/2 lb fresh tuna
1 ts salt
1/4 ts pepper
1/4 c oil
flour; in shaker

Mix together, vinegar, water, garlic and MSG. Pour over fish slices, and let stand for 1 hour. Spoon marinade over fish occasionally. Remove fish from marinade and pat dry with paper towels. Heat oil in frying pan. Sprinkle filets with salt, pepper and flour. Cook in oil until light brown. Serve with Sour Dough French Bread. Use stale bread as fresh bread gets soggy. Pour the remaining oil from frying pan. Add the left over marinade and bring to a boil. Dip pieces of bread in marinade. So delicious.

Portuguese Pork Alentejana
Submitted by: John Pacheco
Makes 4 to 6 servings
"An original Portuguese recipe with pork and clams."

1 1/2 cups dry white wine
1 teaspoon paprika
2 1/2 teaspoons salt
1/4 teaspoon black pepper
2 cloves garlic cloves, peeled and halved
1 bay leaf
2 pounds pork loin, cut into 1 inch cubes
3 teaspoons olive oil, divided
2 onions, peeled and thinly sliced
2 teaspoons finely chopped garlic
2 tomatoes - peeled, seeded and chopped
1/4 teaspoon crushed red pepper flakes
24 small clams in shell, scrubbed
1/4 cup chopped fresh parsley

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. Makes 6 servings