I'm not exactly the most open minded person when it comes to what I'll eat. I'm picky, I have a lot of pet peeves and the appetite/ eating habits of a toddler most of the time. Except for when its a good plate of picadinho served with some buttery yellow rice, portuguese bread and a big bowl of portuguese olives. My half portuguese/ half brazilian husband introduced me to picadinho when we first started dating and I still can't get enough of it. Other than bbq chicken with rice and fries, it's pretty much the only thing I'll order when we're at a portuguese restaurant. I decided that I needed to turn picadinho into something I could cook at home, so I developed this slow-cooker modified version of the traditional recipe. This is for a 6 qt crock pot, adjust as needed for a smaller or larger one.
The Ingredients:
- red cooking wine (one bottle of Holland House red cooking wine works for this)
- 32oz beef stock (I happen to like Kitchen Basics)
- 2 large potatoes, cubed (skins on)
- 2 large carrots, peeled and sliced
- 1/2 head cauliflower, cut into florets
- about 20 frozen cooked shrimp (be your own judge of size and amount)
- 1 lb chorizo (about 2 good sized links), sliced into 1/4" rounds
- 2 lb boneless pork or beef roast, cubed
- olive oil (for frying sausage and roast)
- your spice rack (the usuals are great for this: seasoned salt, onion powder, garlic powder)
The Rundown:
- put carrots, cauliflower and frozen cooked shrimp in bottom of slow cooker
- in large skillet, cook sliced chorizo until browned
- add cubed roast and potatoes to skillet for a few minutes, adding spices as you see fit
- do NOT drain.
- add contents of skillet to slow cooker
- add cooking wine and beef stock, stir well
- set for 6-8 hours (stirring occasionally if you're home)
- serve with yellow rice and portuguese rolls (for dipping)
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