Ovos Mexidos com Bacalhau e Batata (Salted Cod with Scrambled Eggs and Matchstick Potatoes)

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Ovos Mexidos com Bacalhau e Batata (Salted Cod with Scrambled Eggs and Matchstick Potatoes)

Photo Credit : Test 4 the Best, 2010.

 

The Portuguese salted cod is one of the most favorite foods found in the cuisine of Brazil and has found its way into many Brazilian dishes, such as this egg dish, Ovos Mexidos com Bacalhau e Batata (Salted Cod with Scrambled Eggs and Matchstick Potatoes). This dish brings together the three favorite foods of the Portuguese: salted cod, eggs, and potatoes. Sometimes, in the Spanish tradition, it is called Bacalhau Dourada, or Golden Cod, the dish is composed of a velvety pillow of softly scrambled eggs mixed with onion slices, bits of salted cod, and crispy matchstick potatoes.This dish is so delicious as meal unto itself, any time of the day for breakfast, lunch, dinner, or even brunch.

…….And it is just in time for the 2014 World Cup! Enjoy……Ole, Ole Ole…..

PREP TIME: 1 Hour, plus two days (48 Hours)
COOKING TIME: 1 Hour, 15 Minutes
TOTAL TIME: ~ 2 Days
Yields 4 Servings

Ingredients:
1 pound dried salt cod
1 Tablespoons white cider vinegar
1 1/2 pounds russet potatoes, peeled, cut into matchstick-size strips (See Notes)
3 cups vegetable oil, for frying
1 large onion, thinly sliced
4 Tablespoons, olive oil
1 bay leaf
6 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon Freshly ground white pepper
4 or more dashes of malagueta pepper oil or hot pepper sauce to taste
4 Tablespoons chopped fresh parsley, divided
Black olives, for garnish (optional)

Preparation:
1. Rinse the fish and place it in a large bowl. Cover completely with cold water. Refrigerate for 48 hours, changing the water 4 to 5 times.

2. The next day, drain the fish and transfer to a large saucepan. Add vinegar and enough water to cover.

3. Bring to a boil, and simmer until the fish flakes easily, about 15 minutes. Drain and cool. Remove the skin and bones and shred the cod into needle sized pieces with a fork, to yield about 2 cups of shredded cod.

4. Shred the potatoes, using a mandoline. Wash potatoes in cold running water to remove the starch. Place potatoes in a large bowl, over with cold water and refrigerate for 20 minutes. Drain the potatoes thoroughly and dry with paper towels to remove as much of the surface waster as possible.

5. In a deep fryer or heavy saucepan, heat the oil to about 350o F and fry the potatoes in batches, to a golden yellow color. Drain on paper towels and reserve.

6. Add 1 tablespoon of the olive oil to a medium cast iron skillet. Add the onion and bay leaf and saute until golden, about 15 minutes. Discard the bay leaf. Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet.

7. Select another skillet that is medium sized and nonstick. Heat 1 tablespoon of olive oil. Add the eggs and stir for about 2 minutes, or less until lightly scrambled. Add the onion, cod and fried potatoes. Season with pepper and few dashed of malagueta oil (or hot pepper sauce) and cook for another minute or so. The eggs should be creamy and light.

To serve, transfer the eggs to a plate and sprinkle with parsley and black olives, which are optional.

Notes:
If a mandoline is not handy, you can grate the potatoes using an old fashioned held hand grater. Another alternative is to use the grater attachment of a food processor to shred the potatoes.

3 large russet potatoes will yield approximately 6cups of potatoes, when shredded.

Canned fried matchstick potatoes can be used as substitute for the freshly grated match stick potatoes.

Salted cod is available at Italian markets as baccalà and at Spanish markets as bacalao.

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The Caipirinha: Brazil’s National Cocktail

Do you have FIFA Fever?

The 2014 World Cup is taking place in BrazilFifa-World-Cup-Brazil-2014-e1396712263296 …….. and there is no better way to celebrate this world event by drinking a Caipirinha. 220px-Caipirinha2 Caipirinha (pronounced kie-purr-REEN-yah) roughly translates to “country bumpkin” and it is the national drink of Brazil, where it originated, and is a common beverage of choice during Carnavale.  It is made with cachaça, an intensely sweet Brazillian style of rum that is made from sugarcane juice. The market is changing and now it is possible to easily find a premium cachaça to use in this drink, which is highly recommended because it is the main component of the drink.   The Caipirinha is the strongest national cocktail of them all in Brazil, where it orginated in the state of São Paulo  around 1918. The Caipirinha as we know it today would have been created from a popular recipe made with lemon, garlic and honey, indicated for patients of Spanish flu pandemic—and which, today, is still used to cure small colds. As it was quite common to put a little alcohol in any home remedy in order to expedite the therapeutic effect, rum was commonly used. “Until one day someone decided to remove the garlic and honey. Then added a few tablespoons sugar to reduce the acidity of lime. The ice came next, to ward off the heat,” explains Carlos Lima, executive director of IBRAC (Brazilian Institute of Cachaça).   I(Thomas Dohrendorf) im März 2005t is imbibed in restaurants, bars, and many households throughout the country. Once almost unknown outside Brazil, the drink has become more popular and more widely available in recent years, in large part due to the rising availability of first-rate brands of cachaça outside Brazil. The International Bartenders Association has designated it as one of their Official Cocktails. The Caipirinha is a perfect cocktail to adapt for seasonal fruits and is fun to use with different fruit combinations.

Prep Time: 3 minutes

TOTAL TIME: 3 minutes

Yield 1 Serving

Ingredients:
1 lime, cut into small wedges
2 teaspoons Superfine sugar,  or to taste
2 ounces of  cachaça or white rum, to taste
Ice cubes

Method:
Place the lime wedges, pulp side up in the bottom of an old fashioned glass or heavy tumbles. Add sugar, to taste and muddle the lime and sugar together with a long handled wooden spoon.  Add the cachaça, stir and add the ice cubes. Stir again and serve immediately.

Bartender Notes:
Be sure to crush the pieces of lime pulp side up or too much bitter lime oil will released from the zest. Keep the sugar mixed in the drink by stirring often. Cachaça, a spirit distilled from sugarcane, is one of the most popular drinks in Brazil. Some of the better varieties are available in larger liquor stores in the U. S.