5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Even though Portugal played a key role in the Age of Discovery, traditional Portuguese cooking remains somewhat of an uncharted territory for the American palate.
George Mendes, the executive chef of Aldea restaurant and a first-generation American born to Portuguese parents, is here to lift the lid on what the western part of the Iberian Peninsula has cooking.
Five Cornerstones of Portuguese Cuisine: George Mendes
It all stems back to the Portuguese seafarers of the 15th Century; we're one with the ocean. One of our most popular dishes is Bulhão Pato, a clam dish cooked with lots of garlic and fresh cilantro that is named after the famous poet who invented its preparation.
Here's a tip: After buying dried bacalhau, make sure you submerge it in cold water for a minimum of 36 hours, changing the water three times, before using it.
5. Wine...and plenty of it!
Now, fado is one of our most popular forms of music in Portugal and our vineyards are turning out some of the most high-quality, well-crafted wines in the world. It still goes largely unrecognized, but some of the world's top French winemakers are making their product with Portuguese grapes.
Clams “Bulhão Pato”
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