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Through a series of very fortunate events, Rob found himself surrounded by Portuguese culture as a result of his soccer friends. As a result we were introduced to the bifana- an incredibly versatile pork cutlet sandwich. Need a post-game snack? Bifana. Dinner? Bifana. Lunch? Bifana.

Served with a fried potato of some sort (shoestring fries are a good one), this is a quick (once marinated) meal for all occasions. It’s best on crusty Portuguese rolls.

  • 1.5lb boneless pork cutlets, cut thin
  • 1 cup dry white wine + 1/4 cup
  • 1/4 cup white wine vinegar
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 2 tablespoons pimento paste, divided (1 and 1)
  • 1/2 teaspoon Spanish paprika (divided into two quarters)
  • 1/4 teaspoon piri-piri sauce (or to taste for heat)
  • Fat for frying
  1. If desired, pound pork cutlets with a meat mallet.
  2. In a mixing bowl, combine one cup wine, vinegar, garlic, bayleaves, one tablespoon pimento paste, paprika, and piri-piri sauce. Mix well.
  3. Place pork cutlets into a Ziploc bag. Pour prepared marinade over pork. Using Archemedes’ Principle, displace air in bag and seal.
  4. Refrigerate overnight at minimum. Turn bag whenever so inclined, though if the air is properly removed the need is minimal.
  5. When ready to prepare, sauté pork in fat (butter or lard) in a large skillet. Work in small batches, create a golden brown crust if possible.
  6. (OPTIONAL) When pork is done, drain off the fat and deglaze pan with wine. Add remaining tablespoon pimento paste and paprika along with salt and pepper as desired. Bring to a boil and return pork to pan.
  7. Serve on crusty Portuguese rolls. Add sautéed onions, peppers, and cheese as desired.

Marinated Hot Dogs

I stumbled upon this concept from another food blog. We love to marinated steak, chicken, and other meats, but the thought of marinating hot dogs had never crossed my mind. Good news though, it’s amazing. We like to make up a bunch then freeze what we don’t use for future meals.

The recipe is from Good Food Stories.

Total time: 6+ hours (to allow time for marinating)
Prep time: 15 minutes


1/2 cup Ketchup
2 TBSP Soy sauce
1 TBSP Red wine vinegar
1/4 tsp Worcestershire sauce
1/4 tsp chili sauce
12 Hot dogs
Hot dog buns


  • In a bowl or 1 gallon ziploc, thoroughly mix together all but the hot dogs and buns.
  • Score each hot dog with 3 rows of 7-8 diagonal cuts.
  • Add the hot dogs to the marinade, and refrigerate for at least 6 hours but preferably overnight.
  • Grill as usual when ready.