Portuguese Caldo Verde

Portuguese Caldo Verde

Caldo Verde means “Green Stew” made with potatoes, onions garlic and Churizo sausage and for the “Verde” leaf cabbage or kale. I chose to make it into a smooth veloute but you don’t need to.  In South Africa I bought the leaf cabbage shredded and dried so you...
Grilled Rockfish with lemon and mustard Orzo

Grilled Rockfish with lemon and mustard Orzo

The Maryland Rockfish, also called striped bass, is a challenge to catch and a delight to eat. There are many ways I have cooked this tasty fleshy fish but this is one of my favorites, cut into cutlets, grilled and serve with Orzo (κριθαρακι) with lemony Greek...
Bacalhau with potatoes, bell peppers, garlic and olives

Bacalhau with potatoes, bell peppers, garlic and olives

Portuguese are known to have more than 1000 recipes using Bacalhau even though cod isn’t even caught in Portugal and it’s primarily imported from northern Europe, specifically around Norway and Newfoundland. I wouldn’t know so mane, but I did get a few...
Smoked Porchetta

Smoked Porchetta

Favorite Italian food makes best filling for sandwiches. In this recipe Porchetta or Pork Belly it is smoked and this elevate the taste to another level. Ingredients Whole slab of smoked pork belly with the skin on Coarse salt Mixed peppercorns Caraway seeds Fresh...
Shakshuka

Shakshuka

According to food historians, shakshuka originated in Yemen and more specifically in the Libyan-Tunisian region, while others claim it came from the Ottoman Empire, all though not the recipe we know today, since tomatoes and peppers came to the Mediterranean region...
Kokoretsi

Kokoretsi

Many claim the name “kokoretsi” as far back as the Byzantine times, the Albanians, Bulgarians and Turks with different meanings and dialects. Today, very popular in the Turkish and Greek local cuisines. It used to be a Greek Easter dish but now you can find it almost...

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