IMPERIAL VERSION
Peixe Frito (Fried Fish)
2 large fish fillets, halved lengthwise
2 tbsp salt
2 sweet red peppers, diced
1 large clove garlic, minced
1 tbsp red wine vinegar
1/2 tsp hot pepper flakes
Corn flour
Olive oil
Sprinkle fish with half of the salt. Let stand for 10 minutes.
Meanwhile, with mortar and pestle, grind peppers, garlic and remaining salt. Add vinegar, and hot pepper flakes. Marinate fish in mixture for 30 minutes.
Pour enough olive oil into large saucepan to cover fish; place over medium-high heat. Remove fish from marinade and coat with corn flour. Place in hot oil. Fry on both sides until golden brown on outside, opaque inside and flakes easily with fork. Serve with Molho Cru.
Molho Cru (Raw Sauce)
Half sweet red pepper, chopped
1/4 cup chopped fresh parsley
1 large clove garlic, minced
1 tsp chopped chilies
1 tsp salt
Vinegar
In mortar and pestle, grind pepper, parsley, garlic, chilies and salt. Add enough vinegar to make a sauce. Taste and adjust salt to taste. Serve with Peixe Frito.
Vesperas (Bread for Pentecost)
1 tsp granulated sugar
1/2 cup warm water
Half pkg active dry yeast
4 eggs
1 cup warm milk
1/2 cup granulated sugar
1/2 tsp salt
5 cups all-purpose flour
2 tbsp butter
1 tbsp shortening
In small bowl, dissolve sugar in warm water; sprinkle yeast over top. Let stand for 10 minutes or until frothy.
In bowl, beat eggs. Whisk in milk, sugar, salt and yeast mixture. Gradually add flour, mixing with hands, and butter and shortening. Cover and let rise in warm draft-free place for about an hour.
On lightly floured surface, cut dough into pieces and knead each until smooth. Form into discs with a rolling pin and decorate as desired with impressions from wooden pastry marker. Place on greased, floured baking sheet. Cover with cloth and let rise in warm draft-free place until doubled in bulk. Bake in 300°F oven for 35 to 45 minutes or until golden brown.
METRIC VERSION
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