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My Ajji's Kitchen
My Ajji's Kitchen
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Bifanas are a beloved Portuguese street food, originating from the Alentejo region. Traditionally made with marinated pork, they are served in a crusty roll, often enjoyed at festivals and casual gatherings. This dish embodies the Portuguese love for simple yet flavorful food, and it has gained popularity beyond Portugal, inspiring variations in other countries.

Ingredients

  • ●pork loin
  • ●garlic
  • ●paprika
  • ●white wine
  • ●bay leaves
  • ●salt
  • ●black pepper
  • ●olive oil
  • ●bread rolls
  • ●mustard
  • ●pickles
  • ●sliced onions
  • ●fresh cilantro

Instructions

  1. 1Marinate pork loin in garlic, paprika, white wine, bay leaves, salt, and black pepper for at least 1 hour.
  2. 2Heat olive oil in a skillet over medium-high heat until shimmering.
  3. 3Add marinated pork loin to the skillet and cook until browned on both sides, about 4-5 minutes per side.
  4. 4Remove pork from skillet and let it rest for a few minutes.
  5. 5Slice pork thinly against the grain.
  6. 6Toast bread rolls lightly on the grill or in a toaster.
  7. 7Spread mustard on the inside of the rolls.
  8. 8Layer sliced pork on the rolls, topping with sliced onions and pickles.
  9. 9Garnish with fresh cilantro before closing the sandwich.
  10. 10Serve immediately with extra mustard on the side.

Ingredient Alternatives

pork loin

Healthier: chicken breast

Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

white wine

Healthier: vegetable broth

Cheaper: water with vinegar

Vegetable broth adds flavor without alcohol, and vinegar in water mimics acidity.

Techniques

marinatingslicingtoasting

Equipment

skilletmixing bowlgrillknifecutting board
🌶️🌶️🌶️MediumContains Alcoholgluten

Also Known As

BifanaPork Bifana

Ingredients

  • ●1 lb pork loin, thinly sliced
  • ●4 cloves garlic, minced
  • ●1/4 cup white wine
  • ●1/4 cup olive oil
  • ●1 tsp paprika
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●4 crusty rolls
  • ●1/2 cup mustard (optional)
  • ●1/2 cup pickled vegetables (optional)

Instructions

  1. 1In a bowl, combine the minced garlic, white wine, olive oil, paprika, salt, and black pepper to create a marinade.
  2. 2Add the sliced pork loin to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. 3Preheat a grill or skillet over medium-high heat.
  4. 4Remove the pork from the marinade, allowing excess marinade to drip off.
  5. 5Grill or pan-fry the pork slices for about 3-4 minutes on each side, or until cooked through and slightly charred.
  6. 6While the pork is cooking, slice the crusty rolls in half and toast them lightly on the grill or in a toaster.
  7. 7Once the pork is done, assemble the sandwiches by placing several slices of pork on the bottom half of each roll.
  8. 8Add mustard and pickled vegetables on top of the pork, if desired.
  9. 9Close the sandwiches with the top half of the rolls and serve immediately.

Equipment

grillskilletmixing bowltongstoaster

Peito de Pato com Canela is a traditional Portuguese dish that highlights the rich flavors of duck paired with aromatic spices. Cinnamon, often associated with sweet dishes, is used here to create a savory profile that enhances the natural richness of the duck. This dish is often served during special occasions and family gatherings, showcasing Portuguese culinary creativity. Today, variations can be found across different cuisines, but the essence of combining duck with warm spices remains a beloved classic.

Ingredients

  • ●duck breast
  • ●cinnamon
  • ●salt
  • ●black pepper
  • ●olive oil
  • ●garlic
  • ●onion
  • ●white wine
  • ●honey
  • ●bay leaves
  • ●thyme
  • ●butter
  • ●orange zest
  • ●chicken stock
  • ●parsley

Instructions

  1. 1Score the skin of the duck breast in a crosshatch pattern without cutting into the meat.
  2. 2Season the duck breast with salt and black pepper on both sides.
  3. 3Heat olive oil in a skillet over medium heat until shimmering.
  4. 4Place the duck breast skin-side down in the skillet and cook until the skin is golden and crispy, about 6-8 minutes.
  5. 5Flip the duck breast and cook for an additional 4-5 minutes for medium-rare doneness.
  6. 6Remove the duck breast from the skillet and let it rest for 5 minutes before slicing.
  7. 7In the same skillet, add minced garlic and diced onion, sautéing until translucent, about 3-4 minutes.
  8. 8Add white wine, scraping up any browned bits from the pan, and let it reduce by half, about 2-3 minutes.
  9. 9Stir in honey, cinnamon, bay leaves, and thyme, cooking for another 2 minutes.
  10. 10Add chicken stock and orange zest, simmering until slightly thickened, about 5 minutes.
  11. 11Slice the duck breast and arrange it on a plate.
  12. 12Drizzle the sauce over the duck and garnish with chopped parsley.

Ingredient Alternatives

duck breast

Healthier: chicken breast

Cheaper: pork tenderloin

Chicken breast is leaner, while pork tenderloin is more affordable.

white wine

Healthier: apple cider vinegar

Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol; grape juice is a non-alcoholic option.

honey

Healthier: agave syrup

Cheaper: sugar

Agave syrup is a lower glycemic index sweetener; sugar is more economical.

butter

Healthier: olive oil

Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Techniques

sautéingrestingslicing

Equipment

skilletknifecutting boardmeasuring spoons
🌶️🌶️🌶️LowContains Alcoholmilksulfites

Also Known As

Duck Breast with Cinnamon
pescatarian

Ingredients

  • ●2 lbs fresh clams
  • ●4 tbsp olive oil
  • ●4 cloves garlic, minced
  • ●1/2 cup dry white wine
  • ●1/4 cup fresh parsley, chopped
  • ●1/2 tsp red pepper flakes
  • ●Salt to taste
  • ●Black pepper to taste
  • ●Lemon wedges for serving

Instructions

  1. 1Rinse the clams under cold water to remove any sand or grit.
  2. 2In a large pot, heat the olive oil over medium heat.
  3. 3Add the minced garlic and red pepper flakes to the pot, sautéing until the garlic is fragrant but not browned, about 1-2 minutes.
  4. 4Pour in the white wine and bring to a simmer.
  5. 5Add the clams to the pot, cover, and cook for about 5-7 minutes, or until the clams have opened.
  6. 6Discard any clams that do not open after cooking.
  7. 7Stir in the chopped parsley and season with salt and black pepper to taste.
  8. 8Serve the clams hot, garnished with lemon wedges.

Equipment

large potmeasuring cupsmeasuring spoonswooden spoon
🌶️🌶️🌶️Low

Ingredients

  • ●2 duck breasts
  • ●1 tsp ground cinnamon
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●2 tbsp honey
  • ●1 tbsp olive oil
  • ●1/2 cup chicken broth
  • ●1/4 cup red wine
  • ●1 tbsp balsamic vinegar
  • ●Fresh thyme for garnish

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
  3. 3Season the duck breasts with salt, black pepper, and ground cinnamon on both sides.
  4. 4In an oven-safe skillet, heat the olive oil over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy and golden brown.
  5. 5Flip the duck breasts and cook for an additional 2 minutes on the meat side.
  6. 6Remove the duck breasts from the skillet and set aside.
  7. 7In the same skillet, add the chicken broth, red wine, honey, and balsamic vinegar. Stir to combine and bring to a simmer.
  8. 8Return the duck breasts to the skillet, skin-side up, and transfer the skillet to the preheated oven.
  9. 9Roast in the oven for about 10-12 minutes for medium-rare, or until desired doneness is reached.
  10. 10Remove the skillet from the oven and let the duck rest for 5 minutes before slicing.
  11. 11Serve the sliced duck breast drizzled with the sauce from the skillet and garnish with fresh thyme.

Equipment

ovenskilletknifecutting board

Porco à Alentejana is a traditional dish from the Alentejo region of Portugal, known for its rich flavors and combination of land and sea ingredients.

Ingredients

  • ●1 kg pork shoulder, cut into cubes
  • ●500 g clams, cleaned
  • ●4 cloves garlic, minced
  • ●1 large onion, chopped
  • ●2 bay leaves
  • ●1 tsp paprika
  • ●1/2 cup white wine
  • ●1/4 cup olive oil
  • ●1/2 tsp black pepper
  • ●1/2 tsp salt
  • ●1/2 cup fresh cilantro, chopped
  • ●1 lemon, cut into wedges

Instructions

  1. 1Heat the olive oil in a large pot over medium heat.
  2. 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
  3. 3Add the pork cubes to the pot and brown on all sides.
  4. 4Stir in the paprika, bay leaves, salt, and black pepper.
  5. 5Pour in the white wine and bring to a simmer.
  6. 6Cover the pot and let the pork braise for about 1 hour, stirring occasionally.
  7. 7After an hour, add the cleaned clams to the pot and cover again.
  8. 8Cook until the clams open, about 5-10 minutes.
  9. 9Remove from heat and stir in the chopped cilantro.
  10. 10Serve hot with lemon wedges on the side.

Equipment

large potwooden spoonmeasuring cupsknifecutting board

Ingredients

  • ●2 cups all-purpose flour
  • ●1/2 cup sugar
  • ●1/2 cup milk
  • ●1/4 cup unsalted butter, melted
  • ●2 large eggs
  • ●1 tbsp active dry yeast
  • ●1/2 tsp salt
  • ●1 tsp vanilla extract
  • ●1/2 tsp ground cinnamon
  • ●Oil for frying
  • ●Powdered sugar for dusting

Instructions

  1. 1In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.
  2. 2In a large mixing bowl, whisk together flour, sugar, salt, and cinnamon.
  3. 3Add the melted butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until a dough forms.
  4. 4Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
  5. 5Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
  6. 6Once risen, punch down the dough and roll it out to about 1/2 inch thickness.
  7. 7Cut out circles using a donut cutter or two round cutters of different sizes.
  8. 8Place the cut donuts on a floured surface, cover, and let them rise for another 30 minutes.
  9. 9Heat oil in a deep fryer or large pot to 350°F (175°C).
  10. 10Fry the donuts in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
  11. 11Dust with powdered sugar before serving.

Equipment

Mixing bowlWhiskRolling pinDonut cutterDeep fryer or large potSlotted spoonPaper towels

Ingredients

  • ●1 package (17.3 oz) frozen puff pastry, thawed
  • ●1 cup whole milk
  • ●1/2 cup heavy cream
  • ●3/4 cup granulated sugar
  • ●1/4 cup all-purpose flour
  • ●6 large egg yolks
  • ●1 tsp vanilla extract
  • ●1/2 tsp ground cinnamon
  • ●1/4 tsp salt

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Roll out the thawed puff pastry on a lightly floured surface and cut into circles to fit into a muffin tin.
  3. 3Press the pastry circles into the muffin tin, making sure to cover the sides and bottom.
  4. 4In a saucepan, combine the milk, heavy cream, sugar, flour, cinnamon, and salt. Whisk until smooth and heat over medium heat until just boiling, stirring constantly.
  5. 5In a bowl, whisk the egg yolks and vanilla extract together.
  6. 6Once the milk mixture is boiling, slowly pour it into the egg yolk mixture while whisking continuously to temper the eggs.
  7. 7Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 2-3 minutes).
  8. 8Remove from heat and let it cool slightly before pouring it into the prepared pastry shells, filling them about 3/4 full.
  9. 9Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the custard is set.
  10. 10Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.

Equipment

muffin tinsaucepanwhiskmixing bowlrolling pin

Arroz de Tomate is a traditional Portuguese dish that showcases the use of fresh tomatoes and is often served as a side dish with grilled meats or fish.

Ingredients

  • ●2 cups long-grain rice
  • ●4 cups water
  • ●2 tablespoons olive oil
  • ●1 medium onion, chopped
  • ●2 cloves garlic, minced
  • ●1 can (14 oz) diced tomatoes
  • ●1 teaspoon paprika
  • ●1 teaspoon salt
  • ●1/2 teaspoon black pepper
  • ●1/2 cup fresh parsley, chopped

Instructions

  1. 1In a large pot, heat the olive oil over medium heat.
  2. 2Add the chopped onion and sauté until translucent, about 5 minutes.
  3. 3Stir in the minced garlic and cook for an additional minute until fragrant.
  4. 4Add the diced tomatoes (with their juice), paprika, salt, and black pepper. Stir well to combine.
  5. 5Pour in the water and bring the mixture to a boil.
  6. 6Once boiling, add the rice and stir briefly.
  7. 7Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
  8. 8Remove from heat and let it sit, covered, for an additional 5 minutes.
  9. 9Fluff the rice with a fork and stir in the chopped parsley before serving.

Equipment

large potwooden spoonmeasuring cupsmeasuring spoons

Ingredients

  • ●2 lbs beef chuck, cut into 1-inch cubes
  • ●4 medium potatoes, peeled and diced
  • ●1 large onion, chopped
  • ●3 cloves garlic, minced
  • ●2 carrots, sliced
  • ●1 bell pepper, chopped
  • ●1 can (14 oz) diced tomatoes
  • ●2 cups beef broth
  • ●1/4 cup red wine
  • ●2 tbsp olive oil
  • ●1 tsp paprika
  • ●1 tsp dried oregano
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1 bay leaf
  • ●1/4 cup fresh parsley, chopped

Instructions

  1. 1Heat olive oil in a large pot over medium heat.
  2. 2Add the chopped onion and garlic, sauté until translucent.
  3. 3Add the beef cubes and brown on all sides.
  4. 4Stir in the paprika, oregano, salt, and black pepper.
  5. 5Pour in the red wine and let it simmer for 2-3 minutes.
  6. 6Add the diced tomatoes, beef broth, bay leaf, carrots, and bell pepper.
  7. 7Bring to a boil, then reduce heat to low and cover.
  8. 8Let it simmer for about 1.5 hours, stirring occasionally.
  9. 9Add the diced potatoes and continue to cook for another 30-40 minutes until the potatoes are tender.
  10. 10Remove the bay leaf and stir in the fresh parsley before serving.

Equipment

large potcutting boardknifemeasuring cupsmeasuring spoons

Ingredients

  • ●4 chicken thighs
  • ●4 chicken drumsticks
  • ●1/4 cup olive oil
  • ●2 tablespoons piri piri sauce
  • ●2 cloves garlic, minced
  • ●1 teaspoon smoked paprika
  • ●1 teaspoon salt
  • ●1/2 teaspoon black pepper
  • ●1 tablespoon lemon juice
  • ●1 tablespoon fresh parsley, chopped

Instructions

  1. 1In a large bowl, combine olive oil, piri piri sauce, minced garlic, smoked paprika, salt, black pepper, and lemon juice to create the marinade.
  2. 2Add the chicken thighs and drumsticks to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
  3. 3Preheat the grill to medium-high heat.
  4. 4Remove the chicken from the marinade and let any excess marinade drip off.
  5. 5Place the chicken on the grill and cook for about 30-35 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
  6. 6Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
  7. 7Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
  8. 8Garnish with chopped fresh parsley before serving.
  9. 9Serve with your choice of sides, such as rice or grilled vegetables.

Equipment

grillmixing bowlmeat thermometertongs
🌶️🌶️🌶️Medium
pescatarian

Ingredients

  • ●1 lb white fish fillets (such as cod or haddock)
  • ●1/2 lb shrimp, peeled and deveined
  • ●2 cups potatoes, peeled and diced
  • ●1 cup onions, chopped
  • ●1 cup bell peppers, chopped
  • ●2 cloves garlic, minced
  • ●4 cups fish stock or water
  • ●1/2 cup olive oil
  • ●1 tsp paprika
  • ●1/2 tsp black pepper
  • ●1/2 tsp salt
  • ●1 bay leaf
  • ●1/4 cup fresh parsley, chopped
  • ●1 lemon, cut into wedges

Instructions

  1. 1In a large pot, heat the olive oil over medium heat.
  2. 2Add the chopped onions, bell peppers, and minced garlic. Sauté until the vegetables are soft, about 5 minutes.
  3. 3Stir in the diced potatoes, paprika, black pepper, and salt. Cook for another 5 minutes, stirring occasionally.
  4. 4Pour in the fish stock or water and add the bay leaf. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until the potatoes are tender.
  5. 5Add the fish fillets and shrimp to the pot. Cook for an additional 5-7 minutes, or until the fish is cooked through and the shrimp are pink.
  6. 6Remove the bay leaf and stir in the chopped parsley.
  7. 7Serve hot with lemon wedges on the side.

Equipment

large potcutting boardknifemeasuring cupsmeasuring spoons

Ingredients

  • ●2 cups all-purpose flour
  • ●1 tsp baking powder
  • ●1/2 tsp salt
  • ●1/2 cup unsalted butter, softened
  • ●1 cup granulated sugar
  • ●2 large eggs
  • ●1 tsp vanilla extract
  • ●1/2 cup milk
  • ●2 cups apples, peeled and diced
  • ●1 tsp cinnamon
  • ●1/4 cup brown sugar

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a bowl, mix together the flour, baking powder, and salt. Set aside.
  3. 3In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. 4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. 5Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  6. 6Fold in the diced apples and cinnamon until evenly distributed.
  7. 7Pour the batter into a greased 9-inch round cake pan.
  8. 8Sprinkle the brown sugar on top of the batter.
  9. 9Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. 10Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Equipment

mixing bowlwhisk9-inch round cake pantoothpickwire rack

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Recettes Cooking

N°210 Le cassoulet - La chronique culturelle de Violaine
4:02

N°210 Le cassoulet - La chronique culturelle de Violaine

Les Chevaliers du Fiel France Bleu

DUEL DE RECETTES : CASSOULET 100% Moulinex (CompanionTouch VS CLICKCHEF par Sand CooK&LooK)
16:03

DUEL DE RECETTES : CASSOULET 100% Moulinex (CompanionTouch VS CLICKCHEF par Sand CooK&LooK)

Sand Cook&Look

RECETTE DU CASSOULET FAIT MAISON / UN JOUR UNE RECETTE
1:52

RECETTE DU CASSOULET FAIT MAISON / UN JOUR UNE RECETTE

Un jour Une recette

Eric et son cassoulet
3:39

Eric et son cassoulet

voaraprod

Sud-Ouest : Les secrets des meilleurs cassoulets du monde | Sept à Huit
19:15

Sud-Ouest : Les secrets des meilleurs cassoulets du monde | Sept à Huit

Sept à huit

PÂTÉ EN CROÛTE 🇫🇷 Recette Technique Pate en croute Petite bette
28:36

PÂTÉ EN CROÛTE 🇫🇷 Recette Technique Pate en croute Petite bette

la petite bette

Cochinita Pibil. Receta Original Yucateca
8:40

Cochinita Pibil. Receta Original Yucateca

SABOR EN LA COCINA

Cochinita pibil receta original yucateca
8:40

Cochinita pibil receta original yucateca

SABOR EN LA COCINA

Cochinita pibil! Una tradición yucateca!
4:32

Cochinita pibil! Una tradición yucateca!

Cynthia cocina con amor

poc chuc (comida yucateca deliciosa)
2:28

poc chuc (comida yucateca deliciosa)

Ara y su cocina

🍪 Las PUPUSAS de colores más DELICIOSAS 🍪
4:23

🍪 Las PUPUSAS de colores más DELICIOSAS 🍪

Cocinando con Reinita

🍚 Congrí cubano auténtico 🇨🇺 | Receta fácil paso a paso/ Cuban Black Beans & Rice Recipe”
5:37

🍚 Congrí cubano auténtico 🇨🇺 | Receta fácil paso a paso/ Cuban Black Beans & Rice Recipe”

Nano Sabores

Caldosa cubana. Paso a paso.
5:44

Caldosa cubana. Paso a paso.

Cocina cubana Yoli

Receta Venezolana: Bollos Pelones + Mensaje Especial
13:23

Receta Venezolana: Bollos Pelones + Mensaje Especial

Morochas en la Cocina

CHEF Venezolana Prepara Tacos Al Pastor Por Primera Vez
10:30

CHEF Venezolana Prepara Tacos Al Pastor Por Primera Vez

La Cocina De Alba

Asado de puerco para celebrar el 15 de septiembre, Recetas con Ruth
4:24

Asado de puerco para celebrar el 15 de septiembre, Recetas con Ruth

Recetas con Ruth

COMO HACER AREPA DE HUEVO COLOMBIANA! ║ RECETAS FACILES Y RAPIDAS
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COMO HACER AREPA DE HUEVO COLOMBIANA! ║ RECETAS FACILES Y RAPIDAS

KenBox

RECETA DE COCHINITA PIBIL FACIL Y RAPIDO
3:48

RECETA DE COCHINITA PIBIL FACIL Y RAPIDO

ANGY FLORES