Comment on So wholsum 🙏🙏🙏

• abraxas@sh.itjust.works ⁨1⁩ ⁨year⁩ ago

  I live in a largely portuguese area, but there are definitely “cousin” dishes to Coq au Vin, chicken and chourico (or linguica) stews with a dash of saffron or paprika, some good portuguese wine. Deliciuos.

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  • qyron@sopuli.xyz ⁨1⁩ ⁨year⁩ ago

    Try this one if you can: frango na púcara

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    • abraxas@sh.itjust.works ⁨1⁩ ⁨year⁩ ago

      Minus the Parsley, I’d swear I have had similar.

      Well that, and we never cook with Port around here, it’s always dry wine or Madeira. Madeira is a much sweeter Port, which totally changes the flavor. I’ll show this particular recipe to my wife and get her take.

      I wonder, is this a mainland recipe maybe? Everyone around here is Azorean, which can slightly tweak the common ingredients. I watched a Bifana video last summer where the guy used CHEESE and it made everyone I know swear at him. You don’t use Cheese in anything portuguese around here except Cheese Rolls.

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      • qyron@sopuli.xyz ⁨1⁩ ⁨year⁩ ago

        Madeira is much more dry than Port wine. The soil of the island and the salty breeze are enough to change the nature of the wine at the grape level; plus, it’s a fortified wine. Good Madeira should end on a slightly bitter, somewhat acidic note.

        Port wine grows inland, on hills, where a river cuts across deep valeys. Any Port is sweet by nature, very round on the mouth, with wood and berry notes. The whites tend to be slightly more dry, with a somewhat citrus or flower note, but nonetheless sweet.

        You can cook with these wines, especially if you want to flex a bit and add a few dimensions to the end result but plain wine os more than enough; Portugal was always essentially a poor country. Wine was prolific but fine wines like Port amd Madeira were luxury items and most of our traditional cuisine was born in farm kitchens, where food needed to be plentiful and tasteful, to help push away a hard day of labor.

        Drowning meat in wine is almost standard fare. One especially traditional rabbit stew involves drowning the meat in red wine, over night, with garlic, onions and bay leaves, seasoned with some salt and pepper, and the next day cook it very slowly in a clay pot in the hoven. After a few hours, the meat should peel of the bone. Try it, if you can.

        And cheese usually is not part of the main dish, unless you’re serving francesinha or some preparation of hoven baked cod, where you may grate some island cheese on top for salt and the bitterness of it.

        Bifana with cheese. That’s criminal.

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