Serious Eats' Pulled Pork Sandwiches with Coleslaw. Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise. One word to describe this hot panini... dee-licious!
I'm in love with the flavor combination of this grilled chicken panini made on Ciabatta bread with melted provolone, arugula and a spicy chipotle mayonnaise. This sandwich is perfect for lunch or dinner and you can easily prepare this for one or a family of eight! A panini press is on my Christmas list this year, but not having one has never stopped me from making paninis before. I lightly spray the bread with oil and use my George Forman grill and it's ready in minutes.
You could even use a grill pan on the stove and place an iron skillet on top to press it down. Healthy Baked Chicken Nuggets. Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden.
An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate!
Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another. Chouriço: Another Portuguese Gift. In Rhode Island, where the Portuguese are second only to the Italians for largest immigrant population, Portuguese food (like Italian food), is truly part of traditional Rhode Island cuisine.
In addition to loving our Portuguese pao de milho and sweet bread, we eat Portuguese chouriço alongside eggs as readily as bacon or ham. Outsiders sometimes think our chouriço is like Spanish chorizo, or even Mexican, but it is not. As you know by now, I adore Mexican chorizo, but it is a different animal. Actually, it’s the same animal, the pig, but a different item altogether, despite surface similarities. All three are distinct in taste, with the Mexican being more finely ground and vinegary, as well as seasoned with chili pepper, and the Spanish containing more paprika and smoked to a harder, drier, finish. Recipe: Academica/Caravela-Style Portuguese Steak Sandwiches 2010. Way back in November of 2008, I posted the first recipe for Portuguese-style steak sandwiches on Chop Onions, Boil Water.
In that entry I recounted my first experiences with that type of sandwich at a Fall River, Massachusetts restaurant called "The Academica". I went on to explain how my friend Dave Leboeuf had, observed how the locally-famous (now internationally famous, right Kiwis?) João Grande (The Big John) All cultures have fast food.
Here in the USA we have more than our share. The selections are endless and the icons of the industry are omnipresent. Names like the "Big Mac" and "The Whopper" are synonymous with fast food around the world let alone just here in the states. That got me to thinking what our local Portuguese equivalents might be.
We have a decent variety of Portuguese fast foods, Principally among them are Portuguese-style steak sandwiches and chourico sandwiches. Chourico sandwiches come in many incarnations. What I write three times is law: One of my favorite types of chourico sandwiches comes from a great little hole-in-the-wall bar called "Billy's Cafe" in Fall River, Massachusetts. They do a "chourico and chips" sandwich there that's great. I've made a few changes in my version of the chourico and chip sandwich. The "Big Mac" and "The Whopper" cannot compare to The João Grande! João Grande (The Big John) There aren't many recipes this easy.
Ready your fries for cooking. Beef Picadillo. Beef picadillo is an easy-to-prepare, full-flavored rustic Portuguese dish.
Tender beef strips in a spicy, rich and delicious gravy, accented with salty pimenta salgada and black olives. My first experience with this dish was at the Terra Nostra restaurant in Fall River, Massachusetts, where it is offered as an appetizer. Beef picadillo is best with sirloin tips but it will work really well with many economical cuts of beef including London Broil, top round, etc. When using more economical cuts of beef be sure to increase the simmering time so the beef reaches desired tenderness. Occasionally, when I want to church this dish up for company or a special occasion, I grill or broil the sirloin tips instead of browning them in the pan. (The recipe below is based on a recipe I received from my friend Mary Arruda of Fall River, Massachusetts.)
Beef Picadillo 15-20 saffron threads (steeped in 1/4 cup of spring water overnight) 2-3 lbs. Place an appropriate-sized pan over medium-high heat.