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Photo by michellej
Living In: Lawrenceville, Georgia, USA

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michellej is looking for: (2 recommendations)
Scotty The Evil what is Pimenta Moida? I want to make your recipe..Inside--->

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Last updated: Feb. 8, 2009 11:36 am
Posted: Feb. 8, 2009 9:20 am
 
Recommended Recipe:
Photo of: Portuguese Fresh Tuna (Sauce and Marinade)

Portuguese Fresh Tuna (Sauce and Marinade)

Submitted by: Scotty 
Living In: Seattle, Washington, USA
Family Recipe, a staple once a year when fresh tuna was available in my area. It's pretty spicy, so it is generally served with boiled potatoes which are perfect for soaking up the sauce. The sauce is awesome and stands up to the very meaty fish. 
Recommended by: michellej
Feb. 8, 2009 9:22 am
Looks wonderful!
Comments:
Keri
Feb. 8, 2009 9:27 am
Hi Michelle :-) I'm not Scotty, but I found pimenta moida for you. It's crushed red peppers. Not the dried pepper flakes, though. Here's a picture **** http://www.melloschourico.com/catalog/popup_image.php?pID=16&image=0
 
Keri
Feb. 8, 2009 9:28 am
You can order it online **** http://www.melloschourico.com/catalog/product_info.php?products_id=16
 
Scotty
Feb. 8, 2009 9:30 am
Yep, that's the stuff. I think it translates moist peppers. Famousfoods.com has it as well. Both of those places are in my home town, so you will get exactly the stuff. Back to trying to fix the site, at least people can still post.
 
Keri
Feb. 8, 2009 9:33 am
Thanks Scotty! I guess you can tell just how addicted some of us are! LOL Any technical difficulties and we start to panic and go through AR withdrawal!!
 
michellej
Feb. 8, 2009 9:36 am
Thanks guys maybe I can find it at one of our international stores. Keri your quick for a slow site! hehe Thanks Scotty sorry to disturb you..site more important!
 
Commented by: Rhianna
Feb. 8, 2009 11:33 am
Hi. Not Scotty, and seems you have your ? answered. If you need an alternative, or want to make this soon, semi-puree very hot (comparable to Tabasco heat level) fresh red chilies. If you only have dry red flakes, try re-hydrating them in a little hot water, then semi-pureeing. The flavor won't be the same as the Malagueta pepper Scotty used; I've had to substitute "Chile Pequin" when making my Portuguese "Piri-piri" (AKA "Peri-Peri") marinades & sauces; have made that successfully with the dry flakes that have melded their flavor into an oil, vinegar (or lemon juice), & garlic concoction. Thanks to Keri, I also now know where I can get Malagueta!
Comments:
Rhianna
Feb. 8, 2009 11:34 am
Oh the translation is : pimenta= (chili)pepper; moida=ground
 
michellej
Feb. 8, 2009 11:36 am
Thanks Rhianna, first I'm going try and find it..keep your fingers crossed for me!
 
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