Portuguese Marinade Ii For Pork Beef Or Fish Vinha Dalhos Recipes
VINHA D'ALHOS
This is a Portuguese-style marinated pork dish, with the typical ingredients of vinegar, cloves, peppers and garlic. The pork is sooooo tender after marinating! It's fresh, tangy, different, and delicious on rice! Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Pork
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
- (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
- Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
- Serve with rice.
Nutrition Facts : Calories 542.3, Fat 38.4, SaturatedFat 12.6, Cholesterol 152, Sodium 902.8, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 43.1
PORTUGUESE MARINADE II FOR PORK, BEEF OR FISH (VINHA D'ALHOS)
Entered for safe-keeping in response to request. Found on Yahoo Answers. This is amped up from the simple Recipe #480167 #480167, and makes enough to marinate a roast. Meat can be a roast, cubes, or slices of meat, marinated for at least 8 hours and up to 2 days. Meat can then be roasted or sauteed until tender.
Provided by KateL
Categories Portuguese
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large non-reactive bowl or plastic sealable bag. Add meat and marinate in the refrigerator, turning meat occasionally.
Nutrition Facts : Calories 69.1, Fat 1.1, SaturatedFat 0.3, Sodium 949.5, Carbohydrate 7.5, Fiber 2.2, Sugar 0.9, Protein 0.9
PORTUGUESE VINHO D"ALHOS (WINE AND GARLIC MARINADE
One of many great recipes and the aroma through the house as mom made the marinade meats.O.M.G. ITS ALL SO GOOD.OUR memories are still passing it on.........
Provided by maria maxey
Categories Other Sauces
Time 15m
Number Of Ingredients 8
Steps:
- 1. USING your chef knife (or any knife,smash the garlic cloves,and finely chopped. ADD all dry ingredients ,one at a time.
- 2. BLENDING well,Drizzle 1 tablespoon olive oil . RUB,RUB the meat with the spices mixture,and place in a nonreactive dish.
- 3. POUR the wine over the meat to partially or entirely cover it, depending on the recipe. MARINATE the meat, turning occasionally, for several hours.ITS best to marinade over night,in the refrigerator. VAVO'S LIDIA VINHO d'ALHOS1/7/2012
PORTUGUESE MARINADE FOR PORK, BEEF OR FISH (VINHO DE ALHOS)
Entered for safe-keeping to fill a request. Found on cooks.com. Used for marinating pieces of pork, beef, or fish. Pieces can be cubes or slices of boneless meat. Marinate the meat in refrigerator for at least 12 hours, then saute the meat until tender.
Provided by KateL
Categories Portuguese
Time 3m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Mix ingredients together. Marinate pork, beef, or fish in refrigerator for at least 12 hours before sauteing.
Nutrition Facts : Calories 4.7, Fat 0.1, Sodium 587.5, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 0.2
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
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