Soupa
Caldo – Verde
Kale and Linguisa soup
Wine - Pinot Grigio  

Appetizer
Pasteis De Bacalhau
Salt Cod Fritters
Wine - Alianca Bairrada Reserve  

Entre
Braised Chorizo-Spiced Pork Butt
Green Beans with Coriander and Garlic
Wine - Aveleda Estremadura  

Dessert
Caramelized Flan from Pinhao

Final
Stilton Wine Porto

                                                                                                                                                                         

1/2 pound chorizo or linguica, sliced crosswise into 1/4-inch pieces 2 tablespoons olive oil 1 1/2 cups finely chopped yellow onions 1 tablespoon minced garlic 2 pounds potatoes, peeled and cut into 1/2-inch cubes 9 cups chicken stock, or canned low-sodium chicken broth 1/2 teaspoon crushed red pepper

1/2 pound kale 1/4 cup chopped parsley 1/2 cup chopped cilantro 2 tablespoons chopped mint Salt and pepper Crusty bread, as an accompaniment

In a large soup pot, heat olive oil and saute onion and garlic until vegetables are wilted, about 4 minutes. Add potatoes, chicken stock, and minced crushed red pepper. and bring to a boil. Season with salt and pepper, reduce heat to a simmer and cook, covered, until potatoes fall apart, about 1 hour. To speed up this process, the potatoes can be mashed with a potato masher.

While the soup is cooking, roll the kale leaves so that they may be inserted into a meat grinder or shredder fitted with a small die and finely grind the kale. Alternatively, they can be shredded in a food processor fitted with a shredder blade. Set aside.

When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pieces. Add the sausage and cook for 15 minutes. Stir in the shredded kale and simmer until the leaves are softened but still slightly crunchy and flavors have melded, about 10 to 15 minutes. Stir in the parsley, cilantro, mint, and season, to taste, with salt and pepper.

Serve with crusty bread.

Salt Cod Fritters: Pasteis De Bacalhau                

Ingredients

1 pound dried salt cod 2 cups milk 4 medium Idaho potatoes 1 large Spanish onion, finely chopped        2 garlic cloves, minced

1 handful fresh flat-leaf parsley, finely chopped 1 handful fresh cilantro, finely chopped 2 large eggs Freshly ground black pepper and sea salt, if needed Vegetable oil, for frying Lemon wedges, for serving

Instructions

Starting a day ahead, soak the dried cod in cold water for 12 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover by 1-inch; cooking the cod in milk keeps it really moist. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender and pliable. Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone.

While the cod is cooking, pour 1-inch of water in a large pot fitted with a steamer insert. Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender. Drain the potatoes, peel off the skins, and mash them well with a potato masher or pass them through a ricer or sieve.

Add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs. Beat the mixture firmly with a wooden spoon so that it well combined and firm – a spoon should stand up in it. (If you find it too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt - you may not need to add any, as the cod itself retains enough saltiness, in spite of being soaked and boiled. With lightly moistened hands or using 2 tablespoons, shape the cod mixture into egg-shaped balls – you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking or frozen in a container.)

Recipe courtesy Emeril Lagasse, 2002                                                         

Prep Time: 20 minutes, Cook Time: 2 hours 30 minutes, Yield: 4 servings

Ingredients

1 (2 to 2 1/2-pound) boneless pork butt Chorizo Seasoning, recipe follows 1 large yellow onion, chopped 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 teaspoons minced garlic 3 tablespoons tomato paste 1 bay leaf

1/2 cup dry red wine 1 pound small new potatoes, peeled 2 large carrots, peeled and quartered 1 large sweet potato, peeled and quartered 3 tablespoons chopped fresh parsley 3 to 4 cups chicken stock Warm Portuguese bread, accompaniment

Instructions
Place the pork butt in a large baking dish. Wearing rubber gloves, rub the chorizo seasoning into the pork on all sides. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Tie the meat with butcher's twine and let sit at room temperature for 30 minutes.

In a braising pan or Dutch oven, heat the oil over medium-high heat. Add the meat and brown on all sides, 5 minutes. Remove from the pan. Add the onions, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and bay leaf, and cook for 1 minute. Add the wine. Stir to deglaze the pan and until reduced by 1/2. Add the potatoes, carrots, sweet potato, and parsley. Return the meat to the pan and add enough chicken stock to cover the vegetables.

Cover tightly and place in the oven. Roast until the vegetables and meat are tender, and the meat registers 160 to 165 degrees F on an instant-read meat thermometer, 2 hours. Remove from the oven. Remove the pork from the pot and cover loosely to keep warm, and let rest for 10 minutes before carving. (The final temperature of the meat after resting for 10 minutes or so may read 170 to 175 degrees F.)

Serve with the vegetables and pan juices, cooked green beans and hot bread.

Chorizo Seasoning: 3 tablespoons paprika 2 to 3 tablespoons Pimento Moida (Portuguese red pepper paste) 2 tablespoons chopped garlic 1 teaspoon ground cumin 1 1/2 teaspoons salt 1 teaspoon onion powder

1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon ground allspice

In a bowl, make combine all the ingredients to make a paste, adding the Pimento Moida, to taste. Cover and set aside until needed to marinate the meat. (Refrigerate if not being used immediately.)

Yield: about 1/2 cup

Recipe courtesy Jean Anderson           

Ingredients

2 pounds tender young green beans, washed and tipped 3 quarts boiling water, with 1 1/2 teaspoons salt added 2 large garlic cloves, peeled and minced 2/3 cup coarsely chopped fresh coriander leaves (cilantro)

5 to 6 tablespoons olive oil 1 tablespoon lemon juice 3 to 4 tablespoons cider vinegar 1/4 teaspoon freshly ground black pepper

Directions
Cook the beans in the boiling salted water in a large covered saucepan over moderate heat 10 to 12 minutes until tender. Meanwhile, place the garlic and coriander in a large heatproof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to take out all the excess moisture. Place the hot beans on top of the garlic and coriander and let stand 10 minutes. Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours, or better if overnight.

About 45 minutes before serving, bring the beans from the refrigerator and let stand still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef.

Caramelized Flan from Pinhao                                 

Ingredients
Caramelized sugar syrup:
1/2 cup sugar and 1/2 cup boiling water

Flan:

2 cups half-and-half cream 1 cup heavy cream 1 cup sugar 4 strips orange zest, each about 2-inches long and 1/2-inch wide, pith removed

2 tablespoons caramelized sugar syrup 12 jumbo egg yolks 1/4 cup tawny Port

Special Equipment: Portuguese flan mold or souffle dish

Directions
For the caramelized sugar syrup: Place the sugar in a medium-size heavy skillet (not iron), set over moderately low heat, and allow to melt and caramelize to a rich golden brown. Do not stir the sugar as it melts but do shake the skillet from time to time. Add the boiling water, stirring briskly to dissolve the caramelized sugar. Simmer uncovered 8 to 10 minutes until the consistency of maple syrup. Reserve 2 tablespoons of the caramelized syrup for the flan; pour the balance into a chilled, well-buttered, shallow fluted 2-quart mold. Set the mold in the freezer while preparing the flan.

For the flan: Preheat the oven to 325 degrees F. Combine the half-and-half, heavy cream, and sugar in a large heavy saucepan; add in the orange zest and bring to a simmer over moderately low heat, stirring now and then; blend in the 2 tablespoons of reserved caramelized syrup. Beat the egg yolks until frothy; blend 1 cup of the hot cream mixture into the yolks, stir back into pan, and heat, stirring constantly for 1 minute, until it lightly coats the back of a spoon. Remove from the heat and mix in the Port. Strain all through a fine sieve, then pour into the prepared mold. Set the mold in a shallow baking pan and pour in enough hot water to come halfway up the mold. Bake uncovered for 1 1/2 hours, or until a toothpick inserted near the center of the flan comes out clean. Remove from the oven and the water bath; cool for 1 hour, then refrigerate for 4 to 5 hours until firm.

To invert the flan, dip the mold quickly in hot water, then turn out on a dessert plate with a turned up rim; the caramel syrup will come cascading down over the flan. Don't worry if the flan cracks, it will still be creamy and luscious. Cut into slim wedges, if possible, or scoop out, and serve.