Author Topic: Portuguese Cacoila Pizza  (Read 2312 times)

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Offline Garlic head

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Portuguese Cacoila Pizza
« on: April 07, 2007, 11:45:10 AM »
Or, as we call it in the Southeastern Massachusetts area: Blademeat (spicy marinated pork)

Blademeat, as I’ve always known it, is made with pork butt. (also known as Boston Butt)
I googled “blademeat” and “cacoila”. This link will give an idea what I’m talking about.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=4118

Today, I’m making some blademeat and I feel it would be great to try on pizza for dinner. An old friend of mine, who is Portuguese, gave me his family recipe for blademeat. I’ve made a couple of adjustments to it over the years and whenever I make it, I’m always told by many that it’s better than some well known blademeat in the area.  I am quite reluctant to give the recipe out publically because it’s one of those recipes that I hold dear. The great thing about it is the sauce, which I believe will be awesome on a pizza, along with the meat, which, after simmering for a couple of hours, melts in your mouth. It goes great with Portuguese rolls.
Kevin
« Last Edit: April 07, 2007, 11:25:05 PM by Garlic head »


Offline Garlic head

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Re: Portuguese Cacoila Pizza
« Reply #1 on: April 08, 2007, 05:17:35 AM »
As I predicted, this was one tasty pizza. I now realize the endless possibilities of topping a pizza.
The finished product: (full set of pictures here: http://wkevin.com/mypizza/blademeat)

Offline Pete-zza

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Re: Portuguese Cacoila Pizza
« Reply #2 on: April 08, 2007, 07:28:10 AM »
Kevin,

Nice job with the pizza.

Can you tell us what dough recipe you used for the pizzas?

Also, why did you take the music links off of your website? You should give our members an opportunity to see how musically talented you are. I especially liked your rendition of Bad Company's Shooting Star. And also Neil Diamond's Play Me.

Peter

Offline Garlic head

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Re: Portuguese Cacoila Pizza
« Reply #3 on: April 08, 2007, 09:13:24 AM »
Peter,

My dough formulation , which has pretty much become standard is as follows:
(2 day cold ferment)

Flour (100%):
Water (60%):
IDY (.25%):
Salt (1.75%):
Oil (1.5%):
Sugar (1%):
Total (164.5%):
Single Ball:
389.82 g  |  13.75 oz | 0.86 lbs
233.89 g  |  8.25 oz | 0.52 lbs
0.97 g | 0.03 oz | 0 lbs | 0.32 tsp | 0.11 tbsp
6.82 g | 0.24 oz | 0.02 lbs | 1.42 tsp | 0.47 tbsp
5.85 g | 0.21 oz | 0.01 lbs | 1.3 tsp | 0.43 tbsp
3.9 g | 0.14 oz | 0.01 lbs | 0.98 tsp | 0.33 tbsp
641.26 g | 22.62 oz | 1.41 lbs | TF = 0.1
320.63 g | 11.31 oz | 0.71 lbs


Thanks for the kind words about my music. I'm in the process of cleaning up/reorganizing my website. I'm no webmaster by any stretch but I found the need to clean it up some. I am going to put it all back, possibly today.

Kevin