PORTUGUESE, n.pl. A species of geese indigenous to Portugal. They are mostly without feathers and imperfectly edible, even when stuffed with garlic.
In Porto, you have to eat francesinha. Translated, it means 'little French girl.' It's this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it's usually a bit spicy.
My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.
I'm going to be a very bad Portuguese right now - I'm actually not a fan of pastel de natas. I'm just not a fan of cream.
Portugal has amazing seafood with all the eyeballs staring back at you.
Mum doesn't like it when I mention that Dad's a better cook than her. He was born in Spain and spent eight years in Portugal and is exceptional at lots of cuisines.
My standard Nando's order is a chicken breast burger served 'medium,' which is still fairly spicy.
When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.
I'm Portuguese. After lunch, I need an espresso.
I've got two places I like to be. Portugal is one.
I like to dream about Portugal, and it's less easy when you are there.
Nando's - boom! That's what I'm thinking of whenever I'm in London. I go there every time.
Nando's is my pre-match meal. I have the butterfly chicken, mash and coleslaw.
