This rustic cheese platter is a great way to start off your diner or for hosting a simple cheese and wine party. If I have a large crowd I also prepare a Portuguese Style Cold Cuts Anitpasti Platter.
I make this very often when I’m entertaining a large crowd for a diner party because it keeps the guests busy while I finish cooking dinner.
Arrange cheeses and breads around the outside of a large cutting board for a rustic effect.
Place almonds and fig jam in the center.You may also use Portuguese Marmelada and walnuts as a substitute for the figs and almonds or use any combination of spreads and nuts.
Serve with Portuguese dry or sweet wines, red, Port, or Madeira combination. Enjoy your cheese and wine party.
Here are some great articles on Portuguese Cheese:
Perfect guide to Portuguese cheese by Catavino part 1-3
You may have seen grilled pork belly as a new trend in upscale restaurants but cooking pork bellies has been around in Portuguese cuisine for centuries.
Pork belly is not like regular bacon that you find in your supermarket. The pork is uncured and has no salt or smoky taste.
This method of grilling the pork in it’s natural state on the outdoor grill creates a crispy texture with juicy flavor will make your mouth water!
You can find pork bellies at butcher shops but be sure to ask for uncured bacon. Have them slice it to about 1/4 inch thick.
Our family has been cooking this at every family picnic. Once your friends and family taste this pork they will go crazy for it and except it every time you have another cook out! It is perfect on a simple Papo Seco Portuguese roll or any crusty roll. You can also serve it as a main protein in you meal but eating it in a simple sandwich is my favorite way. Enjoy!
Ingredients:
2 pounds of uncured Pork Belly sliced to 1/4 inch thick
1 tablespoon of coarse sea salt or more to taste
2 cloves of crushed garlic (optional if like a garlicky taste)
Instructions:
Salt each pork belly slice heavily with the coarse salt. I prefer a natural flavor in the pork so I don’t use garlic, but I added it in the ingredient list for those that love a garlic.
Let the pork marinate for at least 1 hour or longer in the refrigerator to absorb the salt.
Cook on a very hot out door grill turning often. Keep the pork away from flames as it cooks and lower the heat if needed. The pork should be a golden color and slightly crispy.
Chef George Mendes of Aldea Restaurant, New York City, has risen to fame in the last few years receiving a Michelin Star in 2011 and again in 2012. He has written his first cook book titled; My Portugal/Recipes and Stories which includes 125 recipes from traditional to modern versions of the classic Portuguese dishes. The book is available on Amazon for per-ordering with an October 7,2014 launch date. Read about his discovery of his roots and research for his first cook book on his recent trip to Portugal.
Amazon review: In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwatering recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes’s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugal—fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey. credits: (amazon.com) Pre-order below.
In 2011 he won the title of “Food and Wine Magazine’s Best New Chef New York”. Since then, Chef Mendes has been featured on many TV programs including Top Chef, The Today Show, and featured in many media outlets.
Here’s a recent interview by Food & Wine magazine March 27, 2014.
My husband and I had the pleasure of dining at Chef George Mendes’s Aldea restaurant in New York City a few years ago. It was a cold night in February when we took a quick 15 minute cab ride and arrived at a fully booked restaurant at 9 pm. Luckily there were two seats left with the kitchen view that seemed like they had been reserved just for the two of us. We had the pleasure of watching the Chef along with his talented and efficient staff preparing our meals.
I loved the view, since it was like watching one of the cooking shows I’d seen so many times on TV and I’d always wondered why the celebrity chefs made it look so effortless and so organized.
My many years of working in restaurant kitchens told me otherwise. Aldea’s kitchen however was calm and relaxing and everything flowed smoothly. There would be no shouting at sous chefs that night, no clanging of dishes or of pots and pans. There was no temperamental “Portuguese Chef” like so many that I had worked with in my career.
That day, a very creative and talented Michelin Star Chef prepared our meal. Our dinner, was prepared with the Chef’s passion for his Portuguese culinary roots, but with a modern, artistic version of the classics. We ate, we relaxed, and we enjoyed the wonder of it all!
photo credit: aldea.com
We had mouthwatering, delicious meal including one of the chef’s signature dishes; “SHRIMP ALHINHO” in a garlic sauce. Although Chef Mendes was extremely busy with a booked house, his warm and friendly Portuguese hospitality shined through when we said hello to him. He took the time to came to our table where we talked about Aldea, and his upcoming ventures. The next time I saw the chef was on TV when he appeared as contestant on Top Chef. I’m looking forward to my next visit to NYC and to Aldea!
On June 10, 2014 – In honor of celebrating “Dia de Portugal” Portugal Day, Aldea will be having a guest chef event featuring 4 Portuguese Chefs/5 courses/ 5 wines at 7 pm $155. Call for reservations.
Featured chefs include: Chef George Mendes of Aldea, Chef Rui Correia, of Douro Restaurant in Greenwich, Connecticut, Chef David Santos of Louro restaurant in New York City, and Chef Pedr Lemos of restaurant Homónimo Porto, Portugal.
ALDEA 31 W 17th st. New York, NY, 10011 phone: (212) 675-7223 fax: (212) 675-7277
Here is the recipe for May in the 10 Chefs 10 Portuguese Wineries series from Wines of Portugal.
Wines of Portugal will announce new chef collaborations and pairings (using the hashtag #10Chefs) throughout the year from now through January on Wines of Portugal’s Twitter (@WPTUSA), U.S. Facebook page, and program page. The printed recipe guide featuring all ten chef collaborations will be available by the end of the year at all Wines of Portugal events around the country and as a special giveaway to Facebook fans. credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/
Month of May
Sirio – New York City
Chef Massimo Bebber
Sirio Ristorante, located at The Pierre Hotel, offers contemporary interpretations of traditional Italian dishes inspired by the Tuscan standards of Maccioni’s youth served in a beautiful and engaging environment. The menu offers a variety of pastas and appetizers to simple and robust entrees. With its Fellini-esque décor, an emphasis on hospitality, and one of the most impressive selections of Italian vintages in New York, Sirio Ristorante brings old-time Italy to New York City.
“Capesante Salsa Al Tartufo Nero”
(Scallops with Black Truffle Sauce)
1 ¼ Pounds SEA SCALLOPS
½ POUND CHANTARELLE MUSHROOMS
1 SPANISH ONION
7 PARSNIPS
1 CARROT
5 BABY ARTICHOKES
1 ¾ Ounces CHOPPED BLACK TRUFFLE
1 Cup MILK
VEGETABLE OIL
VEAL SAUCE
SALT
BLACK PEPPER
OLIVE OIL
CANOLA OIL
BUTTER
MICRO GREEN SALAD
ARTICHOKE CHIPS:
Clean artichokes, by removing the outer leaves and removing the choke in the middle of the artichoke. Place artichokes in lemon flavored water, once artichokes are all clean, slice them thinly on a Japanese Madeleine and fry in oil at 350 degrees until golden brown. Season with salt once removed from fryer.
PARSNIP PUREE:
In a large size pot add 1 teaspoon of vegetable oil and start sweating the onion, add a pinch of salt and sweat with no color. Next add the chopped parsnip, mixed together and then add the milk and water to cover. Season lightly with salt. Cook for 45 minute and then put into a blender and blend until smooth.
FOR PLATING:
In a medium size sauté pan, heat up 1 teaspoon of canola oil. Season scallop liberally with salt and pepper and begin to sear each scallop until golden brown and cooked thru.
Remove scallops from pan place on a plate for them to rest. In the same pan as cooking the scallops, remove some oil and any debris left over, quickly sauté chanterelle for 2 mins until fork tender. Remove the mushrooms from pan and keep in a warm place. Place warm puree in middle of plate and move the puree towards the outside of the plate keeping a visible circle. Place scallops in the middle of the puree, drizzle the heated veal jus or brown sauce around and on top of the scallops. Garnish the plate with shaved carrot, fried artichokes and sautéed mushrooms. Decorate with micro herbs and edible flowers. credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/sirio/recipe/
Sardines season in Portugal is from the month of May to October.This sustainable food is extremely popular and is very healthy because the sardines are loaded with calcium, vitamin E, protein and contain good fish oil.
Portuguese sardines have the Blue Label awarded by the Marine Stewardship Council, which means fishing of sardines in Portugal takes account the sustainability of the sea resources. Sardine catches happen all along the Portuguese Coastline but the most favored sardines come from Algarve.Portimão in the Algarve, is where you eat the best fresh grilled sardines, especially at the Sardine Festival during the first 10 days of August.
Most festivals and picnics in Portuguese communities feature sardines. The festivals for the Saints; John, Peter and Anthony feature grilled sardines and often sold by the dozen at these festivals along with Portuguese rolls; Papo Secos or other crusty breads.
When served as a main dish, they are accompanied by the humble boiled potatoes, grilled onions and peppers and a simple salad with olive oil vinaigrette.
Serves 6-8
Ingredients:
1 to 2 pounds of Fresh or Frozen Sardines
1 large red bell pepper
1 large green bell pepper
1 large onion (sliced)
2 large garlic cloves (chopped)
Portuguese olive oil
Sea salt
Pepper
Preparation:
Step 1: If your sardines are frozen, defrost them slightly in a large bowl by rinsing them with cold water and covering them with a good coating of sea salt. Let them sit for about 30 minutes to absorb the salt. Drain any moisture from the bowl and set in the refrigerator until you’re ready to grill.
Step 2: Heat the grill on high.
Step 3: Rub the onions and peppers with salt, pepper and a little olive oil. Cook peppers and onions on the grill until the skin has charred and fully cooked all around. Place peppers in a brown paper lunch bag and set aside. Place the onions aside in a medium heat proof bowl on the grill to keep warm.
Step 4: Meanwhile place the sardines on a slightly greased charcoal or gas grill on medium high heat. Let the sardines cook until they turn golden brown and slightly crispy, turning them gently not to break the skin.
When they are fully cooked, cover with foil and place them on a platter in a warm place.
Step 5: Remove the peppers from the paper bag and peel off the skin. You’ll find the skin will come out easily.
Slice the peppers into strips and mix with the onions. Add chopped garlic, olive oil and more salt and pepper. Heat slightly and pour the mixture over the cooked sardines.
Tired of the same old chicken recipes? Try this Sweet & Spicy Orange Chicken. It’s easy to make and it tastes exactly like your favorite take out version. The marinade smells amazing from the scent of the fresh orange and ginger.
My family loves Chinese take out so this was a big hit last night. Enjoy!
Ingredients for Chicken:
2 pounds of skinless boneless chicken breast (cut into 1 inch cubes
1 and 1/2 cup corn starch
2 eggs beaten with 2 tablespoons of water
Vegetable oil for frying
Sesame seeds
Chopped Scallions
Ingredients for Marinade:
1 large orange
zest of 1 large orange
1/2 chicken bouillon cube
1 cup of warm water
1/2 cup sugar
1/2 cup white vinegar
1/2 cup soy sauce
2 cloves garlic (finely minced)
1 tablespoon fresh ginger (finely minced)
1 teaspoon of Sriracha hot sauce or more to taste
1 or 2 tablespoons of corn starch
I used fresh squeezed orange juice which gave the sauce a fresh taste.
Instructions:
Place all of the marinade ingredients in a large bowl and mix well to incorporate all the flavors. Place the chicken in a ziploc plastic bag and add 1/2 of the marinade.
Let the chicken marinade for at least 30 minutes shaking the bag once in a while.
Place the eggs in a large bowl and beat with 2 tablespoons of water. Place the corn starch in a large bowl.
Remove the chicken from the marinade, shaking off any excess. Discard the marinade. Add the chicken to the eggs and mix well to coat.
Remove about 10 pieces of the chicken at a time while shaking off excess egg and place in the corn starch. Toss each piece of chicken with the corn starch coating it well.
Place the coated chicken onto a plate. Heat the oil in a large wok, or skillet on high heat. Shake off excess corn starch from each piece of chicken and begin frying in batches of about 10 pieces of chicken. Cook for about 2 minutes until each piece is golden brown. Drain on paper towels.
Meanwhile, heat the remaining marinade with 1 tablespoon of cornstarch and cook for a few minutes to thicken. Add more water if you find it too thick.
Taste and add more hot Sriracha sauce if you like it spicier.
Discard the oil and place the chicken back into the skillet on low heat. Drizzle the warm sauce over the cooked chicken.
The Red Carpet World Premiere Gala of “Portuguese in California“ will take place in the San Francisco Bay Area. The bilingual series captures the full essence of the Portuguese contribution to the California of today. This Premiere is the first of multiple events in the state of California before aired on TV Worldwide.
The launch will be on 27th April and will be in San Jose and Gala Red Carpet will be in San Francisco. Will be released in other parts of California with some dates already announced on their Facebook Page.
This premier showcase of the Portuguese Diaspora experience in the rich history of the development of California offers the viewer a comprehensive historical overview of this unique and vibrant ethnic population. Each episode presents a complete subject area as a standalone program. (http://www.portugueseincalifornia.com/)
The ticket purchase includes :
-Admission to the Premiere
– 1 Free DVD
– Hors D’oeuvres and cocktails
– Live Contemporary Portuguese Music “La Fora”
What can you do with all that left over ham? Make Pasta & Ham Salad Primavera. Cut up the ham into 1/4 inch strips and freeze in food safe freezer bags. The ham will be ready for adding to your summer recipes.
Ingredients:
1 16 oz package bow tie pasta (or any you prefer)
1 cup or more cooked ham (cut into 1/4 inch long strips)
2 cups frozen petite peas
1/2 cooked roasted red pepper (finely diced)
1 slice red onion (finely minced)
2 ounces cheddar cheese (chopped into small pieces) (optional)
3 tablespoons mayonnaise
1/2 teaspoon of Italian seasoning mix
Fresh crushed black pepper
1 squirt lemon juice
Instructions:
Cook the pasta as per package directions. Turn off heat, 5 minutes before the pasta is cooked add the ham, peas, and peppers and let simmer for a few minutes. The peas are very tender so they’ll cook with the heat from the pasta.
Drain the pasta in colander and place in a large bowl.
Add the remaining ingredients and toss gently.
Taste and add more pepper or seasoning if desired. Place in the refrigerator to cool. Serve and enjoy!
This recipe is inspired by the classic Ameijoas à Bulhão Pato (recipe below). Raimundo António de Bulhão Pato was a nineteenth century writer, poet and politician. He was also a gourmet cook with signature dishes he created such as clams, hare, partridge and grouper. Ameijoas à Bulhão Pato is one of the most popular appetizers today.
My Linguini dish is very easy and uses basic pantry ingredients. I used canned whole baby clams but you can substitute with chopped clams or fresh clams in the shell if you prefer.
I also used Vinho Verde because it pairs perfectly with fish and seafood. I cook with it whenever a recipe calls for using white wine.
If you like a more cream based sauce simply add a little cream and more butter to the sauce and little it thicken before adding the pasta. Enjoy!
Linguini & Vinho Verde Wine Sauce
Serves 2
Ingredients:
8 oz (1/2 package of Linguini)
1 10 ounce can of cooked baby clams or chopped clams
2 cloves of garlic (thinly sliced)
3 tablespoons olive oil
1 tablespoon butter
1/4 cup of Vinho Verde (or any dry white wine)
1/4 cup of clam juice or chicken broth (optional)
Fresh grated Parmesan cheese
Black pepper
Salt
Parsley or cilantro (finely minced)
Instructions:
Drain the clams into a bowl and save the clam juice.
Cook the pasta in salted water and the reserved clam juice until al dente.
In a medium skillet add the olive oil, butter and garlic. Cook on medium heat until the garlic is translucent. Add the drained clams, Vinho Verde and clam juice.
Cook for about 5 minutes on low heat until the wine reduces a little. Taste and add crushed black pepper and more salt if desired.
Drain the pasta and add it to the clam sauce. Stir well. Add the parsley or cilantro and top with grated Parmesan cheese. Mix gently and cook for a minute or two for the sauce to incorporate into the pasta.
Top with more fresh grated cheese when serving. Enjoy!
Lemon segments (to supreme the lemons, cut lengthwise, remove the peel, pith, and membranes and use only the soft flesh)
In a pan, add the olive oil and garlic over high heat and cook until the garlic becomes fragrant. Add clams, white wine, half the cilantro, and cover. Simmer for 5 minutes.
Uncover the pan and make sure that all clams are open, discarding any that aren’t. Top with remaining cilantro and lemon segments. Serve immediately.
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