Casa del Pomba

This Portuguese traditional dish is most often served at the famous Portuguese Holy Ghost Fiestas held once a year to celebrate and in honor of the Holy Spirit. The meal is prepared in bulk (one or more beef) and after the Mass the people gather for the meal. The meal is free (that is part of the Portuguese tradition.) As a child Deacon Dave remembers relatives bring home “Soupas” by the pot full. Here is one recipe scaled down for a family. There are many different recipes around and we will attempt to find more for your viewing.

Prepare a Spice Bag: (cloth wrap) (this will eventually be placed with the Roast for seasoning)

Prepare Roast in whole piece. Salt & Pepper. Mix all Sauce ingredients together in bowl. Prepare Spice Bag and Tie to Roast. Pour Sauce over Roast and place covered in Oven. Set at 350 degrees.

Turn often so Roast is evenly cooked in Sauce. When meat is almost done (2 ½ to 3 hrs.) add water to make the amount of juice needed. (Aunt Pauline Rezendes uses the “add & taste” method so as not to get the juice too diluted)

Slice French Bread and the meat. Pour meat and juice over the bread. Serve with a sprig of mint. Aunt Pauline puts several sprigs of mint in the Soupas before serving and stirs it around until it is fairly wilted then remove before serving.)

Fill cavities of Breasts with dressing or stuffing, fasten with skewers, roll in butter then in finely crushed Potato Chips.

1 lb. Hamburger, ½ cup cooked rice, 1 chopped medium size Onion, 1 small green Pepper chopped, 1 egg, ¼ cup milk and dash of Salt.

Brown Short Ribs on all sides in lard, pour off drippings, season with salt & pepper.

Cover tightly & cook slowly 2 hours or until meat is tender. Measure cooking liquid & if necessary add enough water to make 1 and ½ cups. Thicken liquid with flour. Makes 4 to 6 servings.

Skewered Squabs:

Have the butcher split 6 Squabs almost through and remove their backbones. Rub the Squabs with pieces of cut lemon, sprinkle them with salt and pepper, brush them with melted butter. Wrap each bird with a slice of bacon and thread it on a skewer.

Broil the skewered Squabs 4 inches from the heat, basting them frequently with melted butter, for about 15 minutes, or until they are tender.

Remove the Squabs and deep them warm. Combine the pan juices with 3 cups of unsweetened chestnut purée and season it with salt and pepper to taste.

Cut 6 slices of bread 3 inches thick and scoop out part of the centers. Fry the crou’tes in hot deep fat (350 F) until they are golden and drain them on absorbent paper.

Lay the crou’tes on a heated platter, fill them with the hot chestnut purée, and arrange the skewered Squabs on top. Serve at once.

Squabs en Casserole:

In a saucepan melt ½ cup butter with 1 tablespoon oil.

Add 4 tablespoons finely chopped celery.

3 tablespoons grated carrot.

Salt & Pepper to taste.

Stir in 1/3 cup red wine and cook the sauce for 2 or 3 minutes.

Add 2 cups cooked wild rice and cook the mixture, stirring, until it is well blended.

Stuff 6 Squabs with the mixture, truss the birds, and rub them with soft butter. Cover the bottom of the flameproof baking dish with a layer of carrots, split lengthwise and quartered.

Arrange the birds breast side down on the carrots and roast them in a very hot oven @ (450F), basting occasionally with red wine, for about 10 minutes, or until they are tender.

Pour ½ cup heated whiskey over the Squabs and ignite the spirit.

When the flames have subsided, remove the Squabs to a heated platter and keep them warm.

Add 1 cup red wine to the baking dish and cook the sauce, stirring and scraping up all the brown bits, over moderate heat until the wine is reduced by half. Strain the sauce, pour it over the birds, and serve immediately.

Squabs with Olives:

Put 3 green olives, stoned, in the cavity of each of 6 Squabs. Wrap the Squabs with bacon ad roast them in a moderate oven (350 F), basting them frequently with melted butter, for 20 to 30 minutes, or until they are tender.

Remove the bacon from the birds and keep them warm. Sauté 6 slices of bread in the basting butter and arrange the slices on a heated platter. Lay a Squab on each slice of bread and serve at once.

Ham Rolls:

Combine

1 three oz. pkg. cream cheese

6 chopped stuffed olives

1tsp. horseradish

2 tbs. cream

Salt & pepper to taste

Spread on slices of boiled Ham, roll, and fasten with cocktail picks.

Crab Meat Salad Filling:

(Nana, Clara Gomes Recipe)

1 ½ cup cooked crab meat ¾ cup diced celery

1 tbs. minced pimento 1 tbs. minced green pepper

¼ tsp. salt mayonnaise to moisten

Shred crab meat & discard all tough spines, mix crab meat, celery, pimento, green pepper & salt and enough mayonnaise to moisten. Serves 4

Ham Sauce:

This is Great Aunt Josie Dutro’s Recipe for placing in a gravy dish and having for your cooked Ham. Aunt Josie was Deacon Dave’s Maternal Grandfather, Manuel Gomes sister. Deacon Dave’s Mother Norma uses this recipe for the Easter Ham dinner.

Purchase a regular glass jar of Crabapple Jelly. Or use Currant Jelly.

In a saucepan mix 1 tsp. dry mustard and ¼ tsp. of powdered cloves, ¼ tsp cinnamon and 2 Tbs. Vinegar. If you want it less sharp use only 1 Tbs. Then add crabapple jelly and heat over a slow heat until the jelly is melted. Pour Ham Sauce over slice of Ham when serving.