Batatas ao Murro, or Smashed Potatoes, is a traditional Portuguese potato dish that utilizes a unique style of preparing and serving the potatoes. This has been a unique and traditional dish in Portuguese cuisine for centuries because of its great flavor and simplicity to make. It combines lots of olive oil and garlic to create soft and delicious smashed potatoes that are flavorful and hearty enough to serve on their own. This is a great dish for serving as a complement to a larger entree, especially one with a accompanying sauce as these potatoes are perfect for absorbing the flavor.
Chanfana de Borrego, or Lamb Stew, is a variation of one of the most signature and historical dishes in Portuguese cuisine. Chanfana is a stew made with either goat or lamb meat which combines flavorful ingredients like bacon, mint, garlic, and piri piri in a flavorful dish that has a slightly spicy kick.
Portuguese chourico is extremely flavorful and just the right amount of spicy. Grilled Chourico, or Chouriço Assado, is a very traditional technique of flame grilling this delicious sausage. It utilizes a signature ceramic bowl called a assador de barro for cooking the chourico along with some agua ardente, or high content alcohol, to flame grill the chourico in a easy and quick way. This is a great snack to enjoy in the summer alongside a cold drink like a Portuguese beer.
The Portuguese are prolific crab eaters. My family immigrated to the Northeast U.S. and brought their love of crabs with them. A staple for crabs in New England are the Caranguejo Real, or King Crab. The king crab is the cold water long legged titan of the frozen ocean. Packed full of delicious meat, king crabs legs have a salty sweet flavor and are excellent for a variety of seafood dishes.