Tia Maria’s Blog – Noticias do Meu Pais

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Click here to watch full video: Source: Notícias do Meu País – Episódio 9 – RTP Play – RTP
Hi everyone. Here is the full length video of my episode which aired around the world on RTP!
I hope you enjoy it as much as my family and I did. This was an experience of a lifetime for our family which we will never forget. It brought back sweet memories of Portugal, it connected us to our relatives and it inspired me to keep cooking Portuguese recipes to keep our beautiful traditions, culture and cuisine alive for the next generations.

Thank you from the bottom of my heart to Notícias do Meu País, RTP TV, the host, Tiago Góes Ferreira, and the film crew; Director, Miguel Costa E Moura, Production Assistant, Rita Batista, and Cameraman, Marcel Reis, for making my dreams come true!

Heartfelt thanks to my family both here, in America and in Portugal for their love and support.

A special thank you to Chef Justa Nobre for her wonderful words of inspiration and encouragement!

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Me and the film crew in Ludlow

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Me and Tiago

noticias-do-meu-pais-randalls-2
At Randall’s Farm in Ludlow

noticias-do-meu-pais-gazebo
Sharing memories from Portugal

noticias-do-meu-pais-randalls
At Randall’s Farm

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Our family says goodbye!

Lupulo – George Mendes NYC Portuguese Brewery, Style Restaurant

George Mendes, left, the chef and owner of Lupulo, with Brad Willits, the chef de cuisine. Credit Karsten Moran for The New York Times

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

Portuguese Wineries in North America

Portugal’s love affair with wine began around 2000 BC when the Tartessians began cultivating the first vineyards in Portugal. When the Roman empire reached into Portugal, they named the area Lusitania, after Lusus, the son of the RomaGod of wine Bacchus.

Portuguese wine has evolved through the centuries and no longer only recognized for it’s Port and Madeira and considered by specialists among the best in the world.

The upcoming Dia de Sao Martinho, (The Feast of St Martin) on November 11, is a major celebration in Portugal. It’s a celebration of the harvest-time, the time when newly-produced wine is ready for drinking!

Today, in North America, many Portuguese American winery and vineyard owners, are celebrating their heritage and their love of wine as their ancestors did. Here are a few of them below.

Morais Vineyards – Bealeton, VA

Morais Vineyards is a Farm Winery that has been offering great scenery, memorable experiences and a unique wine selection for several years; we have a little something for everyone. We craft elegant and powerful wines that reflect the place from which they originate. With a strong Portuguese influence in everything from our wines and architecture to our hospitality we are the perfect spot where you can enjoy a wine tasting and picnic with friends or hold your special event.

We dream it. We grow it. We create it. We respect those who have come before us and in their spirit we progress. We experiment and push the boundaries of tradition. We are family. We love what we do. We create a world class experience in a style recognized as our own. moraisvineyards.com.

 

 

 

A perfect destination wedding can be held at the spectacular venue . It’s also perfect for receptions, private parties, and corporate meetings, with capacity up to 500 guests.

 

 

 

 

 

 

 

 

 

“To own and operate a winery has been a lifelong dream of mine. Keeping the traditions of wine making alive and passing my Portuguese heritage to my children and grandchildren brings me great joy. It is the sense of family and tradition that I would like to pass on to all of you.” José Morais

 

 

 

The winery offers a wide collection of wines. Some of which make their way into reserved cellars, and private libraries.
Touriga National, for example is a Portuguese grape variety vinified through traditional Portuguese techniques resulted in this full-bodied yet smooth red wine. It presents aromas of peach and apricot with a smoky scent which are present when tasted.

Wine tastings are offered from 12pm – 6pm every Saturday and Sunday in their Tasting Room.

Morais Vineyards & Winery

11409 Marsh Road

Bealeton, VA 22712

(540)729-2763

Website: www.MoraisVineyards.com

Facebook: www.facebook.com/Morais.Vineyards

If you are interested in holding an event at Morais Vineyards or any other information regarding our facility, please contact our Venue Coordinator for more details.

Venue Coordinator: Nicole Warner

E-mail: moraisvineyards@aol.com


Gouveia Vineyards – Wallingford, Ct.

Gouveia Vineyards is located high atop 140 sun-kissed acres. Built of stone and old timbers. The Stone House winery and location command spectacular 360 degree panoramic views of lush woodland, open fields and over 32 acres of pristine vineyards. Bring food, family and friends to enjoy a glass of one of our 11 award winning wines. Picnic in the summer or cozy up to a warm fire in the winter. Come relax and savor the charming surroundings of Wallingford, CT.

Growing up in a Portuguese village, Joe Gouveia learned the importance of being a proactive member of society and the love of belonging to a community. Throughout his time in America, he noticed the enjoyment of work and the values of community were diminishing. He wanted to bring the value of a village to America, which inspired the idea of Gouveia Vineyards.

Joe Gouveia and his wife Lucy’s dream beautifully demonstrates the opportunity for a greater future. Through lives of hard work and being encouraged by their own hearts and passions, they were able to establish Gouveia Vineyards. From a vacant farm, the family planted a vineyard by hand and opened up a winery. Gouveiavineyards.com

“Adversity is a testament of God, but the confidence to believe in yourself defines the reason for living” Joe Gouveia

The Stone House winery and location command spectacular 360 degree panoramic views of lush woodland, open fields and over 32 acres of pristine vineyards.

 

 

Since 1999 when they first bought the property and the original vine was hand planted, the vineyard has continued to grow each year adhering to traditional skills of Portuguese wine making. Each vine is hand planted and hand pruned.

 

Gouveia Vineyards produces 90,000 bottles a year. Eleven different wines are produced including; 6 whites, 1 rosé, 3 reds, and 1 red dessert wine ranging from dry to sweet.

Wine Tastings

The friendly and knowledgeable staff will guide you through, as you enjoy the ambience of the Stone House.

Wine tastings are $8.00. You’ll sample 4 pre-selected wines and 1 of your choice from our wine list. Also included is our signature etched glass which is yours to keep.

Gouveia Vineyards
1339 Whirlwind Hill Road
Wallingford, CT 06492
Permit#LFW.0000055
203-265-5526

Website: www.gouveiavineyards.com

Facebook: www.facebook.com/gouveiavineyards

 

Travessia Winery – New Bedford Massachusetts

TRAVESSIA – From Portuguese, meaning…

A trip across a great distance of sea or land.
A passage… “the journey of life.”

Travessia is a micro-winery in downtown New Bedford, Massachusetts. Primarily using Massachusetts-grown grapes, Travessia makes wines, such as Chardonnay, Pinot Grigio, Vidal Blanc, and Pinot Noir.

“I began my journey in the world of wine as a kid living in a small village in the Tras-Os-Montes region of Portugal. Every September I would help my family and neighbors with the grape harvest. Wines were made in an artisan manner to be consumed by family and friends. Grape stomping with one’s feet was not a romantic or cool way to crush grapes, it was the only way” Marco Montez

 

Travessia wines are an authentic reflection of our local soils and micro-climate. We love to experiment and push the boundaries but our wines are also made with simplicity.

You can purchase Travessia wines directly from the winery through our very simple order form or by calling them directly at the winery. Join their mailing list to receive a quarterly newsletter which includes updates on everything Travessia.

Travessia’s tasting and sales room is inside the winery in the heart of downtown New Bedford, Massachusetts.

Mention (Tia Maria’s Blog) for a FREE wine tasting in October 2013.

Currently, Travessia is open for tasting and sales Wednesday through Saturday from Noon to 6P.M. and Sunday from Noon to 5P.M. Please note for a tasting of our wines, you must arrive no later than 30 minutes before closing time. Also available by appointment. Groups of 10 or more please call at least 24 hours ahead… Tel.774-929-6534

Travessia Winery
760 Purchase Street
New Bedford, MA 02740
41.634668,-70.925881

Website: www.travessiawine.com/index.html

Facebook: www.facebook.com/travessia

 

Coelho Winery – Amity, Oregon


Bem-vindo! The Coelho Family invites you to enjoy our finest Portuguese hospotality in our comfortable Amity, Oregan tasting room! Saove our award winning wines including our refreshing Estate Pinot Gris, enticing Estate Pinot noir, classic Estate chardannay, flirty Estate Pinot noir rose, elegant Estat Pinot noir, spicy Portuguguese varietals, sophisticaed Petite Sirah and our celebrated Port-Style desssert wines. coelhowinery.com


Coelho Winery

111 5TH Street P.O Box 618

Amity, Oregon 97101 USA

Phone (503) 835-9305

 

 

 

Morey Cellars – Napa, CA


The Portugal born, Morey family has been involved in wine making and grape growing for several centuries both in Europe and in the United States.

P.O. Box 4261, Napa,

California 94558

(707) 225-4829

Leal Vineyards – Hollister California

Léal Vineyards is the creation of a self-taught wine fanatic. Owner Frank Léal is living his dream. His goal? To have fun, to reestablish San Benito County’s
historic reputation as a winegrowing region, and to consistently provide limited, exceptional vintages to his discerning fans. lealvineyards.com

Leal Vineyards Hollister CA

300 Maranatha Drive, Hollister, California

831.636.1023


Raymond Burr Vineyards – Geyserville California

Raymond Burr and Robert Benevides had met, as professional actors, in the middle 1950s on the television program which was to make a legend of Burr, “Perry Mason.” Motivated in the beginning by friendship, the Burr/Benevides relationship was bolstered and advanced by their individual interest in, and knowledge of, the cultivation and hybridization of orchids. In the next several years this shared hobby began to grow until the obvious resolution was to make it a commercial venture. And so, Sea God Nurseries was born, becoming in the 20-odd years of its life an international presence with ranges in Fiji, Hawaii, the Azores Islands and in Southern California.

Raymond Burr Winery

Sonoma CA,
Dry Creek Valley
8.5 miles outside Healdsburg at 8339 West Dry Creek Road

 

St, Jorge Winery – Acampo California

 

 

Our Portuguese family has been growing food and making wine for hundreds of years. The family tree comes from the Azores Island of St. Jorge where my grandfather took pride in farming and producing wine. The St. Jorge Wine embodies this custom and stays true to the culture. Our wines follow Portuguese tradition with a slightly lighter color and full fruit flavor. stjorgewinery.com

St. Jorge
22769 North Bender Road
Acampo, California 95220
(209) 365-0202

 

 

Menarick Vineyard and Winery – Ronda, NC

 

MenaRick Vineyard and Winery is a family owned vineyard and winery located on over 33 acres nestled in the foothills of the Yadkin Valley. We are a unique Yadkin Valley vineyard and winery specializing in Spanish and Portuguese varietals. We currently have 8 acres of vines planted, including Syrah, Merlot, Chardonnay, Albariño, Grenacha, Tempranillo, Touriga Nacional, Tinta Roriz and two fruit wines. The MenaRick story started in 2006 with the purchase of the property in Ronda, NC—but our winemaking journeys started in California where Rick grew up and Mena in Portugal growing up around her family’s vineyards. menarick.com

MenaRrick Winery

328 Luffman Road
Ronda, NC 28670
(336) 328-7038

 

 

 

 

A Taste of Portugal

When I serve Antipasti before diner, I make an easy and colorful presentation of cheeses and cured meats for my guests.

What’s great about this easy appetizer is that is requires no cooking, and it’s easy cleanup since you just through away the parchment paper when you finish this wonderful sampler.

My family loves both varieties of Portuguese and Italian meats so I use both and call it a “PortItalian” platter.

You can improvise and use your family favorites!

How to set up your Antipasti tray:

1. Use a big wooden cutting board (this gives it a rustic look) and place a large piece of parchment paper over the board.

2. Next, place the meats in small piles around the edge. Pile the cheeses in the middle of the meats. Arrange the sliced bread on the tray.

3. Add color with olives, cherry tomatoes, roasted peppers, pickled vegetables, or any of your favorites.

 Visit my shop page to purchase Portuguese products!

Visit my shop page to purchase Hand Painted Portuguese Pottery!

Ingredient Ideas:

PresuntoProsciutto cured pork (Sliced very thin)

Salpicao – A spicy cured meat, made from Pork, wine garlic and salt (Sliced very thin)

Chourico – A spicy, pork cured sausage (Sliced very thin)

Queijo Fresco – A soft fresh cheese made from fresh milk – (Recipe for Queijo Fresco)

Queijo da ilha – São Jorge cheese – A hard, sharp, spicy taste is a famous cheese that comes from the island of St. Jorge in the Azores.

Queijo Casteloes – Casteloes Cheese – A semi-hard cheese and has a lovely mild and buttery flavor

Mortadela Optional

Pepperoni – Optional

Salami – Optional

Azetitonas – Portuguese olives

Cherry Tomatoes

Dried figs

Shelled Nuts

Fresh ground pepper – For fresh cheese

Salt – For fresh cheese

Crushed red pepper paste – For the fresh cheese

Pao Caseiro Recipe – Or any Homestyle crusty bread sliced into thin slices.

Find more Pao – bread recipes in search bar at the right top of this page.

 

There is an art to slicing Presunto very thinly. Watch this video it will make your mouth water!

There are many varieties of Portuguese cheeses which you can use. If you want to learn all about these cheeses, here’s a great resource at; Catavino – The Ultimate Guide to Portuguese Cheeses!

You can also visit one of my favorite Pintrest Page – Portuguese Cheeses.

 

Here are some English translations of Portuguese cheese descriptions for your search.

DOP- Like DOC in wine, designated to cheeses produced in their traditional area Velho- Old, designation given to cheeses that have been aged at least 90 days or more
Curado, Semi-Curado- Cured, Semi-Cured Amanteigado- “Smooth Like Butter”, good for spreading on bread!
Mole/ de Pasta Mole, Semi-Mole- Soft, Semi-Soft Duro/ de Pasta Dura, Semi-Duro- Hard, Semi-Hard
Seco- Dry Leite – Milk
Leite de Vaca- Cow’s Milk Leite de Ovelha( “o-vayl-ya)- Sheep’s Milk
Leite de Cabra/Cabreiro- Goat’s Milk Cru- Raw
Gordura- Fat (in foods) Picante– Spicy
Casca- Casing, wrapping, shell Ligeiro/a- Light (in consistency and/or flavor)
Sabor Suave- Smooth Flavor Sabor Forte- Strong Flavor
Queijo em Barra- Block Cheese Queijo em Fatias- Sliced Cheese

( http://catavino.net/part-1-the-ultimate-user%E2%80%99s-guide-to-portuguese-cheese/)

 

 

 

Carmello’s & Little Portugal Restaurant on Fox 5 DC

General Manager, Miguel Pires of Carmello’s & Little Portugal Restaurant in Manassas Va. prepares Portuguese Cataplana for a cooking segment called; “Cooking with Tomatoes”.

Photo credit: https://www.facebook.com/carmellos

Located in the heart of Old Town Manassas, Carmello’s offers upscale fine dining. Fresh ingredients, innovative cuisine, and romantic ambience equal an unforgettable dining experience. The mixture of succulent Northern Italian and Portuguese cuisine gives you a choice between two cultures. Whether you’re out for a special occasion or looking for a pleasurable dining experience anytime, Carmello’s is a wonderful place to visit. Come try the next big thing in wine Come try our extensive Portuguese wine list and taste for yourself what everyone will be talking about. We currently carry over 50 Portuguese wines from such regions as Alentejo, Douro, Doa, Estremadura, and Vinho Verde. Our list of Portuguese wines is one of the finest in the DC Metropolitan area and compares with many of the top Portuguese wine list on the east coast. http://www.superpages.com/bp/Manassas-VA/Carmellos-Little-Portugal-L0105865413.htm

DC News Weather Sports FOX 5 DC WTTG

http://www.myfoxdc.com/video?clipId=9121207&autostart=true#axzz2Zui3g1bC

LaSallete Restaurant – A Taste of Portugal in Sonoma, California

 

LaSalette Restaurant/By Guest Editor, Dan Dias

I had always heard that California’s climate, the rich abundance of fresh seafood and locally grown produce made it similar to Portugal.

Perhaps that’s why the wave of Portuguese immigrant fisherman, whalers, and farmers who arrived there, soon made it their home for many generations to come.

Today, California has a large and thriving Portuguese community that embraces their culture and heritage.

On our second trip to California, my wife and I visited Napa Valley, toured the vineyards that truly reminded us Portugal and visited many other sights.

We ended our last night in Sonoma, California, with a wonderful cultural dinning experience at LaSalette Restaurant.

Owner/Chef Manuel Azevedo offers his own interpretation of modern Portuguese cuisine, which celebrates the immense flavors and dishes of Portugal while encouraging the use of fresh local, seasonal ingredients.

LasSalette’s old world ambiance, with it’s open hearth kitchen, generates home style comfort and appeal.The gracious Portuguese hospitality provided by the attentive staff as well as the familiar “Gallo de Borcellos” the LaSalette mascot, a national symbol of Portugal adorning the staff uniforms said to us; “Welcome to Portugal” as soon as we walked in the door!

The taste tempting menu with it’s quintessential Portuguese flavors, the home made breads, and tempting aromas in the air, left our pallets craving and anticipating our planned Summer trip to Portugal in August!

Our first bite of the amuse bouche (first bite) of Chourica with melted Sao Jorge Cheese with olives temped us with it’s spicy yet creamy taste. The appetizer of Scallops, chourico crusted Japanese sweet potato puree, with leek confit and Portuguese molho was superb.

We dived into the appetizer combination platter of succulent baby octopus, sweet tripe stew, fried goat cheese with compote jam, homemade bread and almonds all complemented by our Portuguese Douro valley wine selection; Vale de Bomfim.

 

Amuse Bushe – Chourica & Sao Jorge Cheese – LaSalette Cook Book

For my entree, I ordered the classic “Fisherman’s Stew” made fresh California coastal seafood of;  juicy clams, mussels, shrimp and fish prepared in a rich broth with Portuguese chourica and spices.

My wife’s Wood Fired Branzino was simply the best she’s ever had!

Wood Fired Branzino

Whole Wood Fired Branzino – LaSalette Cook Book

Caldeirada – Portuguese Fisherman’s Stew – Sea bass, scallops, clams, mussels, shrimp, fingerling potatoes, linguiça, lobster fumet

Vale de Bomfim

Chocolate Fetish – Chocolate mousse with almond tuile, chocolate soufflé with ruby port geléeand bitter chocolate sorbet with caramelized banana

We smiled at each other as we overheard the couple at the next table who had never tasted tripe or Portuguese cuisine before, rave on and on about it’s goodness! We knew they would become adoring fans of Portuguese food just like many others before them.

The Chocolate Fetish dessert created a perfectly sweet ending to our diner that lasted during the taxi drive back to our hotel. We had a great experience dining at LaSalette and we plan on re-creating it again next year!

You don’t have to fly to California to taste the amazing dishes that Chef Azevedo has created for his guests, just visit the LaSalette website and order the LaSalette’s cook book because most of the dishes served at the restaurant are in it!

This book is not an ordinary cook book. It is meant to be used, shared and then passed down in the family.

It contains 360 pages, over 270 recipes, and the beautiful photographs by Portuguese photographer Henrigue Bagulho will leave you craving the flavor of Portugal, and inspire you to try the recipes.

What a perfect gift for the special Portuguese foodie in your life!

*Order now for FREE SHIPPING for the month of MAY with SPECIAL CODE: “PICK UP”

*Free Shipping available in Continental USA-May only.

Here’s the video of the promo for the cook book!

“My personal mission is to do whatever I can to put Portuguese cuisine in its rightful place alongside other great cuisines in the United States. Because the truth is, if we want to survive and prosper as a culture, we need to make an impact, not merely be present.” Chef Azevedo/Owner – LaSalette

Chef Manuel Azevedo

Grilled Sardines, Pickled Sea Beans and Azorean Green Sauce – LaSalette Cook Book

 

Olive Oil Poached Salt Cod Fish

Alentejana Style Pork & Clams – LaSalette Cook Book



Chef Azevedo has recently opened a new restaurant in Healdsburg, CA, called Cafe Lucia which we didn’t have time to visit but it’s on our agenda for next time!

Lasalette

lasalette-restaurant.com

18625 Sonoma Highway 12
Sonoma Ca 95476
707-938-192

Cafe Lucia

Inventive, contemporary Portuguese Cuisine
in the heart of the Sonoma County Wine Country

www.CafeLucia.net

235 Healdsburg Avenue, Suite 105
Healdsburg, CA 95448

Tel (707) 431-1113

 

Portuguese Food Trucks

The Food Truck scene is exploding across the country! In Boson, the number of trucks has gone from just 16 in 2011 to 56 in 2013. It was only a matter of time that we’d finally see Portuguese food trucks emerge.

Here are two that I came across. One in Orlando Fl and one in Providence RI. I’m sure there will be more of these popping up in many other locations soon. If you know of any trucks serving Portuguese food in your city please contact me so I can add them to this list! Enjoy!

Portu-Galo – Providence, RI

Serving the greater Providence Rhode Island area delicious Portuguese cuisine.

Visit their Facebook Page or Twitter Page for location updates!

 

Portu-Galo Menu from: DailyHerald.com

 

Bem Bom Food Truck – Orlando, FL 

First authentic Portuguese food truck, also serving gourmet tacos n pastries from Chef Chico Mendonça.

Local n Portuguese ingredients. Food with love. Orlando, FL ·

Francisco  ”Chico” Mendonça, known as “Chef Chico,” brings an international cooking background to the Orlando area.

He grew up in the Azores and developed a love of fresh seafood and beef used in many Portuguese dishes.

Visit their Facebook Page andTwitter Page.


Menu

Caldo Verde

Chouriço com Ananás

Pasteis de Bacalhau  com Aoli de Alho Assado

Lisbon Slider

Prego de Frango Piri-Piri

Prego de Porco

São Jorge Chouriço Burger

The Running Duck Taco “Classic”

Mango Painted Fish Tacos

Portuguese Black Beans & Rice

Natas

Portuguese Donuts


 

 

 

 

Sweet Diablo – Portuguese Cafe Meets Washington DC

 

Bemvindo!

Sweet Diablo – (Sweet Devil) is a downtown Portuguese Cafe in Washinton, DC. Owners Rosa Silva and Nuno Geraldes Freire opened the cafe in 2012 to bring the flavor of Portugal to the Capital city.

 

Pastéis de Nata, Bolas de Berlim, Queijadas, Chocolate Mousse, NYUC (Not Your Usual Cheesecake), Paninis, salads, fresh made breads, fine cheese, meats and fresh produce highlight the menu cooked the Portuguese way by Chef Michael Guerrieri. The cafe was recently featured on RTP – Noticias.

“Sweet Diablo creates savory and sweet temptations using the finest ingredients and a dedication to the European culinary tradition. Born from our childhood experiences in Portugal, we believe food should be an experience that takes over your mouth, mind and soul. Stop by our café or try our catering menu, and let us create a Sweet Diablo experience for you that is pure temptation.”  sweetdiablo.com

The cafe is open for Breakfast – Lunch, takeout and early Dinner until 7 pm. Catering is available to bring a taste of Europe to your office meetings, functions or other events.

Featuring:  The Best Chocolate Cake in the World

by Chef Carlos Braz Lopes

“Sweet Diablo is proud to feature renowned Portuguese Chef Carlos Braz Lopes signature chocolate cake. This flourless, gluten-free confection features thin, crunchy chocolate meringue layers filled with a creamy chocolate mousse and a ganache top. A popular sensation in Portugal, Spain, Australia and Brazil,  Sweet Diablo is proud to be the exclusive distributor of the Best Chocolate Cake in the World in the United States.”

 

 

 

Open:

Monday through Wednesday, 7:30 a.m. to 7:00 p.m.

Thursday through Friday, 7:30 a.m. to 7:30 p.m.

A taste of Portugal in downtown Washington, DC, the Sweet Diablo Café is open Monday through Friday for breakfast, lunch and take-out orders.

Contact Them:

Phone: (202) 808-2036

Email: nuno@sweetdiablo.com or rosa@sweetdiablo.com

Website: www.sweetdiablo.com

To be added to our list to receive news and special offers, please email: nuno@sweetdiablo.com

SweetDiablo/facebook

Directions

(Entrance on M Street between 19th and 20th Streets)

1200 19th St. NW

Suite 130

Washington, DC 20036

(202) 808-2036

Portuguese Circle Dinner 2013 at Robert Restaurant – MAD NYC

 

The Portuguese Circle, is a group of Portuguese living in New York City, whose objective is to promote Portugal and its culture. For that, the Portuguese Circle has been organizing social, gastronomic and cultural events regular basis since 2007. Visit their website to view many upcoming events.

This year, the group has organizes it’s “Annual Portuguese Dinner” celebration which be held on March 10, 2013 at Robert Restaurant; located in The Museum of Arts and Design at Central Park New York City.

The menu will be prepared by Robert’s Executive Chef, Luisa Fernandes and Chef Rui Correia of Douro Restaurant in Greenwich, Connecticut.

 

FIRST COURSE

Crudo de bacalhau
Salt cured Norwegian cod, pickled pearl onions, house smoke cured olives,
baby capers, micro cilantro, Cabernet vinegar and Portuguese olive oil
(Chef Rui Correia)

Amêijoas à Bulhão Pato
Clams,shopped garlic,with Portuguese white wine and olive oil
(Chef Luisa Fernandes)

SECOND COURSE

Polvo
Portuguese octopus, baby black chic peas, house made piri-piri drizzle
and micro celery greens
(Chef Rui Correia)

Vitela de Lafões
Braised prime rib with red Portuguese wine from ,with fresh chestnuts and
toasted Portuguese corn bread, with parsley and Portuguese olive oil
(Chef Luisa Fernandes)

DESSERTS

Serradura
Condensed milk mousse, pulverized Maria cookies, chocolate pearls, dark caramel
(Chef Rui Correia)

Encharcada de ovos e queijo da serra
Sweet eggs cooked in sugar syrup with Portuguese cheese from Serra da Estrela
(Chef Luisa Fernandes)
Olive oil provided by Esporão

 

WINE LIST

Port
Kopke Reserva 10 years

Red
Kopke Reserva 2009

White
Esporão Branco
Esporão Espumante
Wines provided by Kopke and Esporão

The cost of this wonderful Portuguese exprience will be $125 + TIP + TAX.

Reservations are made directly to the restaurant (212-299-7730)

 

Robert Restaurant
2 Columbus Circle – 9th Floor
New York, NY
Reservations: (212) 299-7730.

 

 

Photos and Portuguese article by: HENRIQUE MANO, Nova Iorque
Jornal LUSO-AMERICANO
Editor-at-large
www.lusoamericano.com

 

Portuguese:

O grupo Portuguese Circle, responsável pela organização dos festejos do 10 de Junho no Central Park, promove dia 10 de Março (domingo) o 2.º Jantar Anual de Gastronomia Lusa em Nova Iorque. O evento gastronómico vai ter lugar no restaurante Robert, no topo do edifício que alberga o Museum of Arts and Design, onde é chefe-executiva a lisboeta Luísa Fernandes.
A refeição irá ser confeccionada pela chefe Luísa, que em 2010 venceu o concurso ‘Chopped’ na emissora Food Network, e pelo portuense Rui Correia, proprietário do restaurante Douro – em Greenwich, Connecticut.
Foi estipulado o preço de 125 dólares por pessoa (ao que se acrescentarão as taxas e a gorjeta).
Os pratos irão ser alternados pelos dois chefes, incluindo crudo de bacalhau, amêijoas à Bulhão Pato, polvo, vitela de lafões e sobremesa (serradura e encharcada de ovos e queijo da Serra).
Os vinhos terão o selo da marca Esporão.
O 1.º Jantar Anual de Gastronomia Lusa aconteceu a 10 de Junho de 2012, no restaurante Aldea, com os chefes George Mendes, Rui Correia e David Santos.
Para mais informações ou marcação de lugares, é favor contactar (212) 299-7730.

• RESTAURANTE ROBERT
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2 Columbus Circle – 9th Floor
New York, NY

Carne de Porco à Alentejana

Carne de Porco à Alentejana is one of the most traditional Portuguese dishes found on the menus of Portuguese restaurants through out the world.  The dishes name, “Alentejana” meas that the dish comes from the Alentejo region of Portugal.

The origin of its name, “Além-Tejo”, literally translates to “Beyond the Tagus” or “Across the Tagus”. The region is separated from the rest of Portugal by the Tagus river, and extends to the south where it borders the Algarve region.

The name Carne de Porco Alentejana was to distinguish that the pork used in the dish is from that region of the country which produces the Black Iberian Pig. The meat from the Iberian pig has a higher fat content which produces a more tender and flavorful meat.

 

Ingredients:

2 lbs pork loin (cut into 2 in cubes, you can use tenderloin or reg pork loin)

1 small onion chopped

1/2 tsp cumin powder

2 cloves chopped garlic

1 tsp red pepper paste

1 – 1 /2 tbsp Sea Salt

1/4 cup olive oil

1 bay leaf

1 cup white wine or Vinho Verde

1 tbsp smoked paprika

2 tsp Tabasco or hot sauce

4 cups raw potatoes cut into 2 inch cubes

2 lbs small fresh little neck clams

1/2 cup pickled vegetables (Gardeneira)

Chopped Cilantro for garnish (if desired)

Oil for frying

Instructions:

In a large bowl, season pork with; salt, garlic, bay leaf, paprika, cumin, red pepper, 1/2 cup of the wine. Stir well and let marinate for at least 2 hours or leave overnight.

Before you begin cooking the pork, fry potatoes in hot oil until golden brown, season with sea salt and set aside.

Place clams in a bowl with cold water and 1 tsp sea salt. Let them sit for about 1/2 -1 hour in refrigerator so they let the sandiness out of them.

Fried Homestyle Potatoes

 

Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions. Cook for about 1 minute then add the drained, marinaded pork mixture, (save the liquid). Let meat brown on all sides and cook for about 5 minutes.

Rinse and dry clams and add to the pork with 1/2 cup of wine and the leftover marinade. (Add more wine if desired to make more sauce) Cover and cook on med heat until the clams open.

Taste the pork and add more salt or Tabasco sauce if desired. Add the potatoes into the pork.  Add pickled veg and chopped cilantro for garnish.  Here’s a great video that shows you the classic step by step recipe that is similar to mine.

Enjoy! Tia Maria…