Lighthouse Day with Portuguese Flavor

Today is National Lighthouse Day. Now in the past we’ve talked about those guiding beacons on American soil. But lighthouses are not limited to American know-how. They’ve been around since before there was an America.

Lighthouses have naturally evolved since the pre-modern era. Before the development of clearly defined ports, mariners were guided by fires built on nearby hilltops. These fires merely pointed to a natural port or open bay and you sailed in at your own risk. The earliest lighthouses were markers and not warning signs.

As far back as the Greek poet, Lesches, there is mention of a lighthouse. This would have been somewhere around 660 BC. There are drawings of the Pharos of Alexandria that a tower lighthouse existed, but the tower itself collapsed during an earthquake centuries after its construction.

Frankly, I don’t care about how long there have been these guiding lights or who was first. I think lighthouses today are romantic. There is a loneliness to their existence. The sound of their horn pierces my heart. There is a heavy, sad sorrow in fog. Lighthouses are romantic because true romance endures through the most difficult of times and keeps us focused in the worst of storms. So happy National Lighthouse Day!

When I saw this beautiful photo of an old lighthouse in Portugal, I thought why serve up lobster or crab for Lighthouse Day. So I dug through my International Recipes. I don’t know how authentically Portuguese this dish is having never been to Portugal or eaten in a Portuguese Restaurant, I’m taking the author’s word for it. It’s really a shame that I don’t know more about Portuguese foods since we live where we do, with a lot of Portuguese Ranchers around. Hum, might just need to spend a little more time at one of their festivals next spring.

In the meantime, I hope you enjoy this offering.
Happy National Lighthouse Day everyone!

Portuguese Chicken and Rice in Tomato Sauce
2 Chicken Breasts
2 Garlic Cloves
1 small White Onion
1 tablespoon Basil
2 tablespoons Olive Oil
1 (15 oz) can Stewed Tomatoes
2 tablespoons Tomato Paste
1/4 cup White Wine
1 cup White Rice
2 cups Water

Cut chicken into cubes, set aside. Peel and dice the garlic and onion, set aside. Ribbon cut basil.

Place olive oil, garlic and onions in a sauce pan. Sauté until golden, only a few minutes. Add cubed chicken, sauté an additional 3 minutes. Stir in stewed tomatoes, tomato paste and white wine. Lower heat and simmer for 30 minutes.

While the chicken simmers, make rice and keep warm.

Spread rice out on a platter. Top with chicken in the sauce. Scatter basil over the top, serve and enjoy. Great with the flavors of a Cucumber Salad.

Cucumber, Tomato and Shallot Salad
1 large Cucumber
5 firm Roma Tomatoes
2 Shallots
1/2 cup White Wine Vinegar
1/4 cup Olive Oil
2 Garlic Cloves
Salt to taste
Cracked Black Pepper to taste
1 teaspoon Dijon Mustard

Using a fork, score the cucumber for a pretty presentation. If possible, slice with a garnishing tool for an added look, or simply slice into semi-thick rounds. Set aside.

Slice tomatoes. Arrange on a rimmed serving platter, alternating between tomatoes and cucumbers. Set aside.

Peel and thinly slice shallots. Break shallots into tiny rings, scatter over the cucumber and tomato slices.

Peel garlic, press into a small bowl. Whisk in vinegar, olive oil, salt and black pepper. Add mustard, whisk again to blend. Taste dressing, adjust seasoning as desired.

Pour dressing over the salad, cover and refrigerate for 30 minutes. DO NOT add dressing any sooner than 30 minutes before serving. Allowing the vinegar to seep into the cucumbers too early may cause cucumbers to wilt.

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The Lord shall ransom Jacob,
He shall redeem him from the hand of his conqueror.