Thank you to the Fall River Herald News for featuring my book signing in their newspaper today April 29th, 2015!
I am blessed with such wonderful support from the community! Thank you!
Read the full online article by Linda Murphy here: http://www.heraldnews.com/article/20150428/LIFESTYLE/150426603
Lupulo, the second restaurant of Michelin-starred George Mendes has opened in New York City! The restaurant is inspired by the cervejarias, or breweries, of Lisbon. It’s wonderful to finally see our Portuguese cuisine becoming popular and finally recognized! Congratulations and much success to Chef Mendes!
Menu items feature classic Portuguese dishes such as: SARDINHAS ASSADAS COM PIMENTOS, RISSÕIS DE CAMARÃO, BOLINHOS DE BACALHAU, FRANGO PIRI-PIRI and the ever popular; BACALHAU À GOMES DE SÁ (Para Dois)! See the full menu here.
At Lupulo, the Portuguese word for “hops,” Chef Mendes draws inspiration from his heritage and travels to serve a menu of rustic Portuguese fare paired with an extensive menu of craft beers, cocktails and wine. A raw bar and charcuterie station located at the restaurant’s central, wrap-around dining bar serves seafood, cured Iberico ham and petiscos, or tapas-style bites meant for snacking. A curated list of more than a dozen Portuguese and American craft beers on tap offers refreshing pairings for Lupulo’s casual dishes, along with a rotating selection of Portuguese wine and simple, well-executed cocktails.
The restaurant’s design by Créme (Red Farm and Danji) pays homage to traditional Portuguese taverns with handcrafted blue and white tiles and rustic wood accents, while objects collected throughout Mendes’ travels in Portugal decorate shelves lining the walls and street-facing windows. Tables topped with hand-made Portuguese tiles and accented with black iron surround Lupulo’s focal point, the lively, 35-seat, blackened steel-topped bar. text credit: Lupulo.com
LUPULO is located on the northwest corner of 29th st and 6th avenue in New York City. The closest subway stations are 34th st. (A, C, E) and 28th st (1). Paid parking is also available directly behind the restaurant on 29th st.
Hours of operation:
Mon-Weds: 5:30pm-12am;
Thurs-Sat: 5:30pm-2am;
Sun: 5:30pm-11pm
Congratulations to Chef Luisa Fernandes, Executive chef at Robert restaurant, Museum of Modern Art, NYC. She was one of featured women chefs preparing a multi-course dinner which featured the best of the best culinary talent in NY!
Chef Luisa prepared Portuguese “Bacalhau Crudité with Olive Oil, Vinegar, and Breaded Olives with Cilantro” (Bacalhau cru com azeite vinagre e azeitonas panadas e coentros, at WCR’s 22nd annual Women Who Inspire awards Gala and dinner in NYC.
Gail Simmons, Top Chef, and Carla Hall, The Chew were the hosts at the dinner.
The WCR, Women Chefs and Restauranteurs: Creating a community of women in all walks of the food and beverage industry.
Photos Credit: Chef Luisa Fernandes
A perfect remedy for a Spring cold. This Chicken Noodle Soup will be ready in under 60 minutes. I used stars, but you can use rice or any favorite small pasta.
Ingredients:
6-8 cups of water
1 Chicken leg quarter
1 cup of star or any small soup pasta
1/2 small onion (chopped into small pieces)
1 garlic clove
2 medium carrots (thinly sliced)
2 stalks celery (Chopped into small pieces)
2 chicken boullion cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
Parsley for garnish
Preparation:
Bring water to a boil in a medium pan. Add the chicken, onion, garlic, 1 celery, salt, and bouillon cubes. Let come back to a boil, cover and let cook for 45 minutes on medium heat.
After the 45 minutes remover the chicken from pan. When cool, remove the meat from the bone and chop into small pieces.
Add the chicken back into the soup along with the pasta, remaining carrot, celery, pepper flakes, and black pepper. Cook on medium uncovered for about 10 minutes.
If you want a thinner soup, add more water and let it come to a boil. Taste and add seasonings to your taste.
Serve with parsley flakes and more red pepper flakes if desired.
These ribs are fall off the bone with my spice mix recipe. You can bake them or cook out on the grill using the same technique. Enjoy!
Watch my Portuguese Rib video recipe on Youtube below. Subscribe and follow for the latest videos added.
Ingredients:
3 tablespoons my Taste Portugal Spice Mix (regular or spicy blend)
2 racks baby back ribs
2 tablespoons olive oil
1/4 cup white wine
My Barbecue Sauce: Optional
1 cup Ketchup
3 tablespoons Brown sugar
1 tablespoon Soy sauce or Worcestershire sauce
1 tablespoon White Vinegar
Note: If you want to cover with barbecue sauce, mix ingredients in a small bowl and spread over the ribs 15 minutes before end of total cooking time.
Preparation:
Mix seasoning and rub over ribs on both sides. Drizzle with wine and olive oil. Cook at 325 for 2 hours covered with foil. Cook uncovered for the last 30 minutes to create a crispy top.
When done, cover with foil and place in the oven to keep warm until ready to serve.
This recipe isn’t a traditional Portuguese dish, but my daughter Lisa made it for our Easter appetizer and it was such a big hit, that I had to share it with you. Asparagus in season now so go ahead and try it.
We substituted the marscarpone cheese that is called for in the original recipe with low fat cottage cheese with chives. It was one the easiest appetizers we’ve ever made and so delicious that we’ll be making it more often now! Enjoy it for a light lunch with a salad.
Ingredients:
1 tablespoon flour
1 sheet frozen puff pastry 9×9 (approximately)
1 cup low fat cottage cheese with chives
1 1/2 teaspoons salt
1 large egg, beaten
1 lemon, zest finely grated (about 1 tablespoon)
1 tablespoon chopped dried rosemary
1 pound asparagus
1 tablespoon olive oil
Black pepper
Preparation:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Roll out the puff pastry to a 9- by 12-inch rectangle.
Combine the cottage cheese 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and rosemary. Spread over the pastry leaving a border.
Make small cuts 1 inch apart with a knife.
Toss the asparagus with the olive oil. Lay half of the asparagus over the cheese.
Season with the salt and pepper.
Bake until golden brown and puffed for about 25 minutes. Let tart cool for 10 minutes.
Recipe was adapted from: courtesy Morgan Hass for Food Network Kitchens
This one pan dinner is easy to prepare and easy cleanup for your busy weeknights. The sweet and savory carrots complete the dish. Enjoy!
Ingredients:
2 – 3 pounds of boneless spare ribs
2 pounds of potatoes (peeled and chopped)
3 or 4 large carrots (sliced into quarters)
1 large onion (chopped)
1/4 cup olive oil
1/4 cup white wine
1 tablespoon salt
3 cloves of garlic
2 teaspoons of paprika
1 teaspoon black pepper
1 teaspoon of garlic powder
2 tablespoons of butter or margarine
Preparation:
Rub the ribs with the wine, half of the salt, garlic and pepper, and let sit for about 10 minutes or you can marinate overnight in the refrigerator.
Place the potatoes, carrots, onions and ribs in a roasting pan and pour the olive oil over them.
Sprinkle evenly with the remaining seasonings and toss well to incorporate. Arrange the potatoes and carrots on the bottom of the pan leaving the ribs on top. Cut up the margarine into small chunks and put over the ribs. Shake the pan slightly to spread ingredients evenly. Note: If your ribs are smaller, they may cook quicker, so test them for doneness.
Cook at 350 degrees for about 1 and 1/2 hour. Shake the pan every 20 minutes and drizzle with pan juices, so the potatoes do not stick to pan. If you to need to toss the potatoes use a flat spatula. If you like the potatoes crispy, cook longer, but remove the ribs and set them aside.
Ingredients:
1/2 pound pork or beef with bone
2 medium potatoes
1 small head of cabbage or savoy cabbage (chopped into pieces)
2 large carrots
1 large onion
1 small rutabaga
1 bay leaf
1 tablespoon salt
1 teaspoon crushed black pepper
1/4 cup olive oil
1 beef or chicken bouillon cube
8 cups water or more
Preparation:
In a large soup pan, place half of the olive oil, and all vegetables except the cabbage and pork. Let come to a boil and add the meat. Cover and let cook on medium for 45 minutes.
Remove meat and 1 carrot. Chop the carrot and reserve for later. Puree the remaining vegetables with an immersion blender to your desired consistency. If you prefer the vegetables chunky you don’t have to puree them.
Add the meat bone and the cabbage to the soup, cover and cook for another 20 minutes. Remove the meat from the bone and add it along with the reserved carrot back into the soup. Stir, taste and add the remaining olive oil and more salt if desired.
Serve with crusty bread for a complete meal! Enjoy!
This mouthwatering salad makes a perfect appetizer for your guests. So easy to prepare and the sweet melon flavors balance the saltiness of the presunto. If you don’t have Portuguese presunto on hand pick up some Prosciutto de Parma, at your local deli! It also makes a great lunch for 2 served with a bottle of Vinho Verde or dry white wine!
The serving platter is vintage Portuguese pottery which I love! Enjoy!
Presunto Melon Salad
Ingredients:
3 cups each of Cantaloupe and Honeydew Melon
1/2 – 1 cup of thinly sliced Presunto or (Prosciutto)
1/2 cup of your favorite shaved sharp cheese (I use Azorean Sao Jorge Cheese)
1 teaspoon lemon juice
Crushed black pepper
Toss the melon with the lemon juice and pepper in a bowl. Arrange on serving platter and top with the presunto and cheese.
If you like pina coladas you’ll love this cake. The pineapple and coconut flavors really come through. I used Pineapple sumol, but you can substitute with pineapple juice.
Ingredients:
2 sticks butter (soft)
1 and 1/2 cups sugar
3 large eggs
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup pineapple Sumol or pineapple juice
1/4 cup milk
1/4 cup lemon juice
1 cup shredded coconut plus more for topping cake
Glaze Optional
Mix 2 cups of powdered sugar, 2 tablespoons of lemon juice and 2 tablespoons of pineapple juice.
Preparation:
Preheat oven to 350 F. Beat the sugar and butter until creamy and adding 1 egg at a time.
Sift the flour, baking powder and salt. In separate bowl mix together and pineapple sumol and lemon juice.
Mix the flour mixture and the milk into the eggs alternating with the sumol and beat until creamy.
Add the coconut and mix well. Pour into a well greased bundt pan. Cook for 50 – 55 minutes until tooth pick comes out clean.
Cool 10 minutes. Drizzle the glaze over the cake and top with shredded coconut.
Now available in Canada – Amazon Canada
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![LISBON BLUE ETSY SHOP Portuguese Inspired Gifts – Men, Women, Cooks, Mom, Dad, Grandparents](https://tiamariasblog.com/wp-content/uploads/2019/11/lisbon-blue-shop-e1613744481421.jpg" "Portuguese Inspired Gifts – Men, Women, Cooks, Mom, Dad, Grandparents")
LISBON BLUE ETSY SHOP
Portuguese Inspired Gifts – Men, Women, Cooks, Mom, Dad, Grandparents
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My appearance on RTP Portuguese TV Notícias do Meu País
Notícias do Meu País – Episódio 9 – RTP Play – RTP – Maria Dias – Tia Maria’s Blog
For nearly a century Gaspar’s Sausage Co., Inc. Has been recognized as the largest manufacturer of Portuguese smoked sausage in the United States. Order today! www.gasparssausage.com or call us at 1-800-542-2038
GONSALVES FOODS
The taste of Portugal here in America Your source for authentic Portuguese products We’re proud to offer a wide selection of authentic Portuguese foods from our Gonsalves and Bom Petisco brands as well as the leading Portuguese brands like Saloio olive
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George Mendes, left, the chef and owner of Lupulo, with Brad Willits, the chef de cuisine. Credit Karsten Moran for The New York Times 
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