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Tim O'Toole's Famous Stuffed Quahogs
Dinner American

Tim O'Toole's Famous Stuffed Quahogs

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from sausage.
  3. 3 Bring broth back to a simmer and add quahogs; cook until they open, 5 to 10 minutes. Remove quahogs; reserve the broth. Remove cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
  4. 4 Place sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor and blend about 5 seconds; stir into meat mixture.
  5. 5 Make stuffing according to package directions, using margarine and substituting the sausage/clam broth for water. There may be more broth than you need.
  6. 6 Mix stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
  7. 7 Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

By Scotty

Sweet and Spicy Shrimp and Chouriço Kabobs
Dinner American

Sweet and Spicy Shrimp and Chouriço Kabobs

5.0

Prep
15 min
Cook
5 min
Total
260 min

Instructions

  1. 1 Combine Thai chili sauce, soy sauce, garlic, black pepper, and chili-garlic sauce in a large glass or ceramic bowl; add shrimp and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Meanwhile, remove shrimp from marinade and shake off excess. Discard remaining marinade. Place 5 shrimp and 2 sausage pieces on each skewer.
  4. 4 Cook kabobs on the preheated grill until shrimp are bright pink and slightly charred, 2 to 3 minutes per side.

By Raquel Teixeira

Portuguese Chourico, Beans, and Rice
Dinner European

Portuguese Chourico, Beans, and Rice

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
  2. 2 As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
  3. 3 Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.

By Raquel Teixeira

Chicken Sofrito
Dinner European

Chicken Sofrito

5.0

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Place potatoes, chicken, chourico, beer, carrots, onion, parsley, sofrito, cooking wine, sazon seasoning, garlic, salt, and black pepper in a large Dutch oven; mix well to combine. Cover with aluminum foil.
  3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C) and vegetables are tender, about 2 1/2 hours.
  4. 4 Serve and enjoy!

By GEMINIJANELOU13

Chourico Stew
Dinner European

Chourico Stew

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.

By Colleen Volcjak

Clams and Chourico
Dinner American

Clams and Chourico

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
  2. 2 Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
  3. 3 Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

By SKISMITTY

Chicken and Chourico Pizza
Dinner Mediterranean

Chicken and Chourico Pizza

4.9

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Prepare a pizza pan with olive oil and flour.
  2. 2 Heat 2 teaspoons olive oil in a skillet over medium heat; cook the chicken in the hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Set aside.
  3. 3 Dust a flat working surface with flour. Roll the pizza dough out to the size of your pizza pan. Place dough on the prepared pan.
  4. 4 Stir the tomato sauce, 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper together in a small bowl; spread evenly over the surface of the dough. Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza cheese, and Parmesan over the tomato sauce mixture.
  5. 5 Bake in the preheated oven on the middle rack until the cheese is lightly browned, about 20 minutes. Switch the oven setting to broil and cook another 5 minutes.

By Raquel Teixeira