JAGACITA - JAG - PORTUGAL
This recipe is submitted for play in CQ3 - Azores. It is a Portugese recipe by Ana Patuleia Ortins. I love rice dishes, this one sounds terrific.
Provided by Baby Kato
Categories Rice Sides
Time 55m
Number Of Ingredients 10
Steps:
- 1. Heat the olive oil in a large pot, add the onions and sauté until they are lightly golden, then toss in the parsley, paprika and bay leaves and simmer for a minute.
- 2. Pour in the water, cover and bring to a boil, then add the rice, salt and pepper, and re-cover.
- 3. When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
- 4. Stir in the beans, recover and continue to simmer for 15 minutes more, then shut off the heat and let stand for 10 minutes before serving.
JAGACITA - JAG - PORTUGAL
This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins. I love rice dishes, this one sounds terrific.
Provided by Baby Kato
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot, add the onions and sauté until they are lightly golden, then toss in the parsley, paprika and bay leaves and simmer for a minute.
- Pour in the water, cover and bring to a boil, then add the rice, salt and pepper, and re-cover.
- When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
- Stir in the beans, recover and continue to simmer for 15 minutes more, then shut off the heat and let stand for 10 minutes before serving.
Nutrition Facts : Calories 322.5, Fat 7.3, SaturatedFat 1.1, Sodium 591.8, Carbohydrate 57.7, Fiber 1.4, Sugar 1, Protein 5.2
JAGACIDA (PORTUGUESE JAG)
My mother came from a mixed family because my Grammie was married twice, the first time to a Portugue...Mom's sister Susan is one of her half-Portugue siblings...When I was a kid, Aunt Sue used to make this Portugue Jag all the time...I used to beg her to make it and invite us (my siblings and I) for lunch...Sometimes she said NO, but when she said YES it was heavenly...I never got the recipe, much to my disappointment, but I think I've been able to reconstruct it...Here it is!
Provided by CookinwithGas
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a 2 quart saucepan; Fry linguica, seasoning with salt and pepper.
- Add onions and garlic, sauteeing until onions are tender and translucent; be careful not to burn the garlic.
- Add water, tomato paste, and bay leaves, stirring until the tomato paste is dissolved. Add lima beans and rice, stirring to combine; bring to a boil on high temperature
- When it is boiling, turn to medium low heat and cover, cooking 20-30 minute
- Check occasionally, stir to avoid sticking, lowering the heat a smidge further if needed; rice should be fairly dry when cooked completely.
- Remove the bay leaves before serving.
- NOTE: if you'd like to lower the fat a little, try Gaspar's turkey linguica, it's sold in the same section as the kielbasa, chorizo, etc.
- NOTE: Can this be done with brown rice? I don't know -- but if some kind soul is willing to try, please post a review with your results!
Nutrition Facts : Calories 220.1, Fat 2.1, SaturatedFat 0.3, Sodium 112, Carbohydrate 44.3, Fiber 2.3, Sugar 1.1, Protein 5.1
JAG (PORTUGUESE RICE AND BEANS)
This recipe has been in my family for years. It is so easy to make. I was worried my kids would not like it but both of them had second bowls!
Provided by Cathy Chace
Categories World Cuisine Recipes European Portuguese
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
- Stir beans into the vegetable mixture; cook until softened, about 5 minutes.
- Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 45.1 g, Cholesterol 80.4 mg, Fat 33.7 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 15.6 g, Sodium 972.9 mg, Sugar 2.2 g
MARINATED PORK (VINHO D'ALHOS) - ANA PATULEIA ORTINS
Entered for safe-keeping, adapted from Ana Patuleia Ortins, "Portuguese Home Cooking". Roast pork loin can be very dry, so this extensive marination helps to retain moisture during cooking. Use either white wine vinegar or red wine vinegar as you prefer. Note: In Portugal, they are more likely to use sweet chili peppers (massa de pimentão), not hot chili peppers; you could put some jarred marinated roasted red bell peppers in a blender to make a suitable paste. I have included directions as well for large crock pot or 6-quart or larger pressure cooker.
Provided by KateL
Categories Pork
Time P3DT2h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place roast in a non-corrosive bowl (ceramic or glass). Mix the rest of the ingredients and pour over the roast. Add additional wine vinegar as needed to cover the meat.
- Cover tightly and marinate overnight or preferably 3-4 days in the refrigerator.
- COOK.
- Preheat oven to 350 degrees F (if roasting) or 325 degrees F (if braising).
- TO ROAST: reserve the marinade and place the pork in a roasting pan and cook at 350 degrees F for about 2 hours at the most, until it reaches an internal temperature of 150 degrees F. Baste periodically with the marinade.
- TO BRAISE: place the roast and the marinade in a non-corrosive roasting pan. (This can be done as part of the overnight marinating, just covering with wrap.) Place pan in preheated 325-degree-F oven and baste periodically from the pan. This will take up to 2 hours 20 minutes; the roast is done once it reaches an internal temperature of 150 degrees F. The roast should be fork tender.
- OTHER - SLOW BRAISE: You can also braise at 300-degrees F for 3 1/2 hours.
- OTHER - CROCK POT: You can cook it in a large crock pot for 6-8 hours on LOW.
- OTHER - PRESSURE COOKER: Blot roast, reserve marinade. In a 6-quart or larger pressure cooker, heat 1 tablespoon oil over medium-high heat, then brown the roast on all sides. Remove roast and set aside. Pour out excess fat and deglaze pan with minimum amount of reserved marinade required per your pressure cooker manual (1 cup for most pressure cookers), scraping up brown bits of meat. Place trivet in cooker, and set roast on top. If desired, toss in 3 sprigs of rosemary or thyme. Secure lid. On high heat, bring to 1st ring (LOW pressure, 8 psi), and adjust heat to stabilize at low pressure. From moment pressure was reached, cook 35-40 minutes. Remove from heat and let pressure release naturally. Test for doneness; meat needs to reach 150 degrees. If not done, close cooker and cook an additional 3-5 minutes. Remove herb sprigs, if used.
- REST.
- Tent roast and let rest for 5 minutes before serving. Best served while still moist.
Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 8, Cholesterol 183.9, Sodium 1004.4, Carbohydrate 1, Fiber 0.2, Protein 65.1
JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE
Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!
Provided by justcallmetoni
Categories White Rice
Time 42m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut up onions in a 2 quart pan and simmer until golden brown in oil.
- Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
- Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
- Turn off stove and let stand.
Nutrition Facts : Calories 230.6, Fat 2.9, SaturatedFat 0.4, Sodium 109.7, Carbohydrate 45, Fiber 2.9, Sugar 1.1, Protein 5.2
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