I have to share this amazing piece of reporting on ginja, the sweet cherry liqueur of the Lisbon streets. I am a hardcore "ginjinha" fan, and if you aren't yet... well, watch THIS: Liqueur: There’s nothing like Ginjinha (video)
If Bacalhau à Brás is the dish I hear most foreigners call their favorite, then Bacalhau Assado has to be-- hands down-- the one I hear most Portuguese call their favorite.
It shouldn't be terribly surprising, really. Of all the simple ways to prepare bacalhau, this is one of the simplest. And in a culture where quality ingredients are prized above fancy culinary techniques, how could you help but love a no-fuss dish which showcases the taste of bacalhau at its best?
Hold on a minute-- don't start making assumptions there, bucko. I am no McDonald's tourist. I firmly believe that vacations should taste of exotic spices and meats, with a side of foreign scenery and menus you can't really understand but order from anyhow. I believe in trying whatever the locals consider best and opening your mind to what you find.
But when I return home to the US for my two-week visit with the family each year, I love becoming reacquainted with the familiar flavors of my childhood. I can't get enough of the huge range of multi-cultural offerings you find in the States, with all these ingredients I can't get my hands on in Lisbon. And the spiciness! Ohhh, how I love getting my hands on the spicy.
Luckily, anytime my family gets together in one time zone there is a 100% chance that delicious food will be involved. Every hour, on the hour, if possible. I am still smiling at the memories of all the good stuff I got to eat. Wanna see the highlight reel?
Bacalhau Boy and I are just a few hours away from hopping a flight to see my family in the United States. I am anticipating too much awesome board game playing and cupcake baking and historical sightseeing to actually have time to post anything to the blog until our return.
So while we are off having family fun, I am sharing two of my favorite new Portuguese foodie diversions to keep you entertained.
Sounds familiar, you say? That could be because this blog is by the authors of the recently released book, Eat Portugal. It is perfect if you are visiting Portugal and want help navigating menus so you can be adventurous and yet not get stuck with, say, roasted pig snout. (Unless you are into that...)
The blog has some great features on typical Portuguese foods, many written by one of my favorite bloggers, Lucy Pepper. So until my bacalhau pan is back in action in a couple of weeks-- try this out!
This show has me hooked! The original Australian version has intrigued me for years, mainly because there are an outrageous number of contestants, overly complicated rules, and what seems like eight shows in between each elimination.
On the other hand, the contests they devise encourage creativity that is actually achievable, and all the more interesting as a result. The Portuguese version is even more up my alley since the ingredients used are not the ones I would gravitate to normally. I can say it has taught me a lot about getting in a "Portuguese cuisine" state of mind.
See you again in October, refreshed and ready for more bacalhau.
