On a very cool but bright and sunny day the South Texas Members
met at Jorge Fife's restaurant, A Taste of Portugal.
Jorge conducted a cooking class on the preparation of the
delicacies of Portuguese cuisine. He then served us a
magnificent dinner of the prepared dishes.

32 members and guests were present along with 9 PMCs.

Beryal becomes Assistant Chef

Grilled sardines - served w/boiled potatoes,
grilled peppers, fresh garlic, olive oil and vinegar

Feijoada - pork and bean stew - national dish of Portugal - mixture of
beans, chourico, pork rashers, green peppers, onions,
garlic, tomatoes and red wine.

Piri piri chicken - piri piri is a spicy hot pepper ground to a powder.
Chicken is butterfly grilled on open flames and basted in piri piri hot
sauce. The restaurant's specialty.

Seafood Rice - Portuguese version of the Spanish paella, only better.
Scallops, prawns, black mussels, calamari and fish with saffron rice.

Chorico A Bombiero - Flaming Portuguese sausage - fired up right in front
of you in a clay dish soaked in spirits and served with bread

Recipe transcript thanks to Joyce Stevens.
See details at the bottom of this page.

Jorge Fife Chef

Chief Chef Jorge and his assistant Beryal

Pork and Bean Stew

Sauté in large pan: - Garlic, Olive oil, Salt Pork, Carrots, White onions,
White Wine, Broth (any broth from chicken or beef), Cloves, Salt, Paprika,
Black Pepper, Bay Leaf, Red Chilies. Cook brown beans, onions, salt and
pepper in a separate pot until tender. When beans are soft,
add to items that have been sautéed. Serve over rice.

Secret Seafood Rice

In a pan, sauté: - Olive Oil, White Onions, Red/Yellow/Green peppers, Garlic,
Mushrooms, Chicken (drum sticks), Leave on High Heat until brown. Once
chicken appears to be cooked threw, it is optional to take chicken off bone. (Jorge did not.)
Take chicken out of sauté pan and place on grill. Brush with a mixture
of butter, lemon, parsley, olive oil and garlic. Set aside.

Back to the sauté pot, add: White wine, Salt, Pepper, Fresh Rosemary, Marjoram,
Rice and water (twice as much water as rice),. Turn down the heat as much as
possible – Very important or rice will burn. When simmering, add: Clams, Squid,
Scallops, Shrimp, Frozen Peas. LIFT, do not stir. Add saffron. Add chicken to top of pan.
Put lid on pan and simmer “low and slow” for 45 minutes to one hour.