The New Portuguese Table: Exciting Flavors From Europe's Western Coast by David Leite; Nuno Correia
Author:David Leite; Nuno Correia
Language: eng
Format: mobi
Tags: Portuguese, Cooking, General, American, Southern States, Regional & Ethnic, Cookery
ISBN: 9780307394415
Publisher: Clarkson Potter
Published: 2009-01-02T00:00:00+00:00
Baste the bird all over with the marinade, season with sea salt, and place it breast side down on the grill. Grill until the skin is a deep brown and shows grill marks, 12 to 15 minutes. Flip, baste, and grill for about 15 minutes more. The chicken is cooked when the juices run clear if the thigh is pierced or when an instant-read thermometer inserted in the thickest part of the breast reads 165°F. Just before serving, brush the chicken with fresh piri-piri sauce for an extra kick of heat.
ROAST TURKEY WITH TWO DRESSINGS
peru assado com dois recheios
SERVES 8
When I was growing up, my family often made a simple roast turkey: rubbed with butter and sprinkled with paprika and a dusting of salt and pepper. But for holidays, my grandmother whipped up her bread-based dressing and my godmother, who was half-Portuguese, made a potato-based dressing. When we all ate together, the two versions were happily passed around the table.
While researching turkey in Portugal, I discovered that the classic way to serve it is stuffed with—what else?—both potato and bread dressing. For years my family performed certain rituals without really knowing why. When I stumbled upon this centuries-old tradition of dual dressings, a bit of my identity jiggered into place.
ATENÇÃO My grandmother Costa always rubbed her poultry with salt and let it sit in the fridge for several hours. She believed it pulled out impurities. Her ritual is similar to the koshering process, in which poultry is coated with salt and washed several times. The benefit is it leaves the bird juicy and flavorful. That’s why I must insist you buy a kosher turkey.
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