Porto eXpress in Draper, Utah, US (United States)

Prick the outside of the crystallized fruits and place them with the dried fruits to soak in the Port Wine. Dissolve the yeast in 1 dL of hot (105°-115°F) water and add 1 tsp of the flour. Mix well and set in a warm place to activate for 15 minutes. 

Raise heat and bring to a vigorous boil, stirring occasionally to prevent burning. Boil for a few minutes and lower heat to simmer for about 30 minutes. Add the cabbage and simmer for an additional 30 minutes or so. Add the vinegar and simmer for additional 15-30 minutes. 

Precook octopus in red wine with a little water. The octopus will exude liquid so that you are likely to end up with more cooking liquid at the end. Retain this and add water to make it up to 2-1/2 cups. Cut the drained octopus into small pieces. 

Brown onion and garlic in oil. Add ground chuck and brown lightly. Add tomato sauce, cloves, chili powder, salt and pepper, parsley and whole red pepper. Boil for 10-15 minutes. Add beans and cook for 25 minutes or longer. Serve with Portuguese bread. 

Portugal is very well known for its beautiful, handmade tablecloths. We have a good selection of just such tablecloths featuring some of the different methods used to produce them. Each of these pieces has been imported directly from Portuguese Artisans.