Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Made a batch this morning. It's still cooling, so I haven't sampled yet, I'd make this again just for the wonderful aromas that are currently filling my kitchen!
A couple of thoughts on the recipe. First, it would be nice to have the amount of chilis by weight, rather than volume. Given the inconsistent size and shape of dried chilis, 1 cup is a rather imprecise measurement. The notes say this recipe is nearly ubiquitous in Lisbon restaurant. How about providing some examples of how locals uses it? The Portuguese style beef recipe here that calls for it sounds delightful, but some other examples would be nice. For me, my plans include using it in a vinaigrette to serve over grilled veggies, in a marinade for a grilled chicken recipe I do often and over some fish.