<![CDATA[PAAFALMOUTH - Blog]]>Wed, 24 Sep 2025 22:23:04 -0400Weebly<![CDATA[Queijadas]]>Thu, 01 Aug 2019 17:16:25 GMThttp://www.paafalmouth.com/blog/queijadas
Picture
Ingredients
  • 3 Eggs
  • 2 Cups White Sugar
  • 3 Tablespoons Butter
  • 3/4 Cup All-Purpose Flour
  • 2 Cups Milk
  • 1/2 Teaspoon Vanilla Extract

Directions
  1. Preheat Oven to 325 degrees
  2. In a blender, combine eggs, sugar, and butter.  Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again.  Stir in vanilla.
  3. Pour into muffin tins, filling 3/4 full bank in pre-heated oven 45 minutes until goldne brown.  Serve hot or cold.
  4. (Optional) Top with fresh fruit or coconut flakes
]]><![CDATA[espetadas]]>Sat, 11 May 2019 21:12:10 GMThttp://www.paafalmouth.com/blog/espetadas
Ingredients
  • 3/4 cup red wine
  • 8 cloves garlic
  • 6 Bay Leaves, crumbled
  • 2 TBS course salt
  • Fresh ground pepper to taste
  • 3 pounds beef sirloin steak, cut into cubes
  • Thread onto bamboo skewers, that have been soaked in water for 60 minutes
Directions
  1. Whisk together the red wine, garlic, bay leaves, salt, and black pepper together in a large glass or ceramic bowl.
  2. Add the sirloin cubes, and toss to evenly coat.
  3. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.
  4. Preheat an outdoor grill for medium-high heat, and lightly oil the grate
  5. Remove the sirloin from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the beef onto the prepared skewers.
  6. Cook on the preheated grill until the beef cubes start to become firm and are red- dish-pink and juicy in the center, 2 to 4 minutes per side for medium-rare.
]]><![CDATA[Portuguese Shrimp]]>Sat, 11 May 2019 20:37:50 GMThttp://www.paafalmouth.com/blog/portuguese-shrimp
  • 1 Table spoon Olive Oil
  • 1 Onion Chopped
  • 3 Cloves Garlic minced
  • 1 can beer
  • 5 springs parsley chopped
  • 2 Teaspoons Crushed red pepper
  • 1 Cube Chicken bouillon
  • 2 pounds unpeeled shrimp
  • 1 teaspoon salt
  • 2 teaspoons tomato paste
  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
  2. Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes
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