Disney Ron
It's not a lie, if you believe it.
- Joined
- Feb 18, 2004
- Messages
- 6,867
Ron starts his new job Monday. 
So excited medical coverage kicks in after 90 days. Benefits are so much better than his current employer. He planned on giving a notice to his current job but the new company really needed him Monday. Oh well.
WFD- Portuguese Cacciola sandwiches (I did not make my own, I cheated and bought it made)
Here is an explaination of what it is with a recipe.
Caçoila from Pico Island
(Portuguese Stewed Beef)
Note from the source: I hesitate to post this recipe because there are countless versions of caçoila using different types of meat, such as pork butt, and different ways of serving it (in a bowl or on a sandwich) that I'm sure someone will take umbrage. But this particular recipe comes from a friend from the island of São Miguel, a neighbor of Pico in the Azorean archipelago.
A caçoila is a large clay pot (cazuela in Spanish) in which this dish is often made. Traditionally, the pot is soaked overnight. The next morning the ingredients are added, then the pot is covered and placed in a very slow oven250F (120C)for 7 to 8 hours, or until the meat is tender. This is a stovetop version that my recipe testers quite literally devoured.
For pork lovers, you can use the same amount of pork butt cooked in the same same manner.
1 (4 1/2 pound) rump roast, cut into 2- to 3-inch chunks
1/2 cup crushed red peppers See NOTE, or 1/2 teaspoon crushed red-pepper flakes
1 large onion, cut into slices
1 bunch parsley, coarsely chopped
3 cloves garlic, crushed
1 bay leaf
2 tablespoons unsalted butter or lard
2 cups hearty red Portuguese table wine
2 tablespoons tomato paste
The day before cooking, coat the meat pieces with the crushed red pepper and place in a covered bowl in the refrigerator overnight. Scatter the onion slices, parsley, garlic, and bay leaf in the bottom of a Dutch oven. Place the meat on top and dot with the butter or lard. Mix together the wine and tomato paste and pour over the meat. Bring to a boil, reduce the heat to a simmer, and cook covered until the meat is very tender, about 3 to 3 1/2 hours, turning the pieces occasionally to keep moist. Serve with boiled white potatoes and roasted red peppers.
NOTE: Crushed red peppers are exactly that: red peppers that have been ground. Once processed, some Portuguese families, like mine, brine them, others prefer to add olive oil and salt to preserve them. If you can't find bottled crushed red peppers, you can make your own: Remove the stems, but not the seeds, from 2 or 3 large medium-hot red peppers. Place them in the bowl of a food processor fitted with a metal blade. Add 2 tablespoons of olive oil and 1 tablespoon of salt. Whir until blended.
So excited medical coverage kicks in after 90 days. Benefits are so much better than his current employer. He planned on giving a notice to his current job but the new company really needed him Monday. Oh well.WFD- Portuguese Cacciola sandwiches (I did not make my own, I cheated and bought it made)
Here is an explaination of what it is with a recipe.
Caçoila from Pico Island
(Portuguese Stewed Beef)
Note from the source: I hesitate to post this recipe because there are countless versions of caçoila using different types of meat, such as pork butt, and different ways of serving it (in a bowl or on a sandwich) that I'm sure someone will take umbrage. But this particular recipe comes from a friend from the island of São Miguel, a neighbor of Pico in the Azorean archipelago.
A caçoila is a large clay pot (cazuela in Spanish) in which this dish is often made. Traditionally, the pot is soaked overnight. The next morning the ingredients are added, then the pot is covered and placed in a very slow oven250F (120C)for 7 to 8 hours, or until the meat is tender. This is a stovetop version that my recipe testers quite literally devoured.
For pork lovers, you can use the same amount of pork butt cooked in the same same manner.
1 (4 1/2 pound) rump roast, cut into 2- to 3-inch chunks
1/2 cup crushed red peppers See NOTE, or 1/2 teaspoon crushed red-pepper flakes
1 large onion, cut into slices
1 bunch parsley, coarsely chopped
3 cloves garlic, crushed
1 bay leaf
2 tablespoons unsalted butter or lard
2 cups hearty red Portuguese table wine
2 tablespoons tomato paste
The day before cooking, coat the meat pieces with the crushed red pepper and place in a covered bowl in the refrigerator overnight. Scatter the onion slices, parsley, garlic, and bay leaf in the bottom of a Dutch oven. Place the meat on top and dot with the butter or lard. Mix together the wine and tomato paste and pour over the meat. Bring to a boil, reduce the heat to a simmer, and cook covered until the meat is very tender, about 3 to 3 1/2 hours, turning the pieces occasionally to keep moist. Serve with boiled white potatoes and roasted red peppers.
NOTE: Crushed red peppers are exactly that: red peppers that have been ground. Once processed, some Portuguese families, like mine, brine them, others prefer to add olive oil and salt to preserve them. If you can't find bottled crushed red peppers, you can make your own: Remove the stems, but not the seeds, from 2 or 3 large medium-hot red peppers. Place them in the bowl of a food processor fitted with a metal blade. Add 2 tablespoons of olive oil and 1 tablespoon of salt. Whir until blended.
I have to go Mon. to Dr to see if chest xray is clear so I can have this cyst removed on Wed. Pray its clear.
to all Have a good night BBL
We lit a fire, ordered wings, and are going to watch a movie.
and he came home with a job offer for the interview he had yesterday.
and only a 6 month contract so he is not sure about it but the boast it has given him is priceless.
I want 1 soooo bad let us know how you like it.
I know she is going through alot right now, but I hope she realizes you and Greg are as well. Please keep your guard up, hug and prayers.
She also had Kim's boyfriend family to celebrate, their son is getting ready to deploy to Afghanistan. It was nice to meet them, we like Alex a lot. Buddy said he was "raised right" and has felt that way since we all went to dinner after seeing TSO and even as a young man in HS he took his wallet out to pay his share of the meal. My old fashioned man insists that my sons are ready to pay for dinner so he has been drawn to Alex for a long time. Gail and I are just impressed that he can put up with my high maintenance niece
We've never done reservations but will have to next year to ensure everyone gets one. 
