Peel-and-Eat Shrimp Boil
Nov 21, 2007
Citizens of Porto are known throughout Portugal (and, indeed, Europe) as “tripe eaters.” Porto was home to the Portuguese navy and, for most of the 18th century, an important port for the British navy. Porto supplied the ships with huge quantities of salt beef, leaving the city with only the trimmings and innards, which evolved into this famous dish. The ingredient list might look daunting, but it's actually easy to prepare – it just requires lots of time and lots of pots. You can simplify it by eliminating some of the traditional meat ingredients. You can also substitute the calf's or cow's foot with veal shank. Tripe lovers will probably want to increase the tripe by up to double the amount. Porto-Style Tripe is always served with white rice.
These decadent, creamy, flaky-top pot pies are filled with some of the best Canadian ingredients: salmon, bacon, Dijon mustard, potato and leek. For an added dose of patriotic pride at your Olympic party, use a tiny maple leaf–shaped cookie cutter to cut out the steam vents on top.
Comfort food at its finest, this classic creamy casserole packs buttery herb-flecked pastry and rich savoury chicken in every delightful bite.
You can refrigerate this dish for up to two days – the pickled flavour will become more pronounced. Serve hot or cold with rice or crusty bread.
Vegetable kabobs served in rolls or pitas with Garlicky White Bean and Basil Spread (recipe, below) make a satisfying vegetarian dinner. You can also serve them as a side dish. Add cherry tomatoes, sweet or hot peppers or onions to the skewers to your liking.
For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.
Light, clear, yet flavourful stock is a delicious foil for tender watercress.
