The Culinary Institute of America

Jamaican Seafood at Little Ochie’s

While jerk is a hallmark of Jamaican cooking, much of the island’s cuisine is based on its bounty of seafood. At Edward “Blackie” Christian’s restaurant, Little Ochie’s, in Manchester on the south coast, locals and tourists alike sit in one of the beached fishing boats and feast on grunts, goat fish, jacks, snapper, parrot fish, shrimp and spiny lobster that is prepared in one of the ten different ways that he’s developed. He shares some, but not all of his secrets with us.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Jerk

Perhaps no Caribbean food is more widely known than Jamaica’s jerk. Jeremy McConnell at Scotchie’s, demonstrates how he prepares jerk pork and chicken. Chef Bill Moore of Push Cart Foods explains that authentic jerk takes days of marinating, and must be smoked over pimento wood.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Patties at Coronation Market

Ambulatory vendors stroll through the market selling nibbles to treat market goers and market vendors alike. Filled with meats, seafood, spices or cheese, patties are an iconic Jamaican street food with roots in the English Cornish pastie.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaica’s Coronation Market

Coronation Market in downtown Kingston is also known as “the stomach of Jamaica.” The cacophony of the market is the first thing that assails the visitor in this bustling warren of produce vendors. Vendors, called “higglers” in Jamaica, arrive on weekends and swell the market beyond capacity, selling their calabaza, okra, and a wide range of root vegetables.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Introduction to Portuguese Cuisine

World Culinary Arts: Portugal is the 16th installment of the World Culinary Arts documentary series. This series explores the internationally-celebrated restaurants, markets, and kitchens of Lisbon and Porto. Join us on this culinary tour of Portugal, from Porto’s rocky coast where we sample the region’s bounty of seafood at Casa de Chá da Boa Nova, to Marisqueira Cervejaria Ramiro, Lisbon’s famous seafood eatery where we sample barnacles, shrimp, prawns, and spider crab. The program explores how Chef George Mendes of Michelin-starred restaurant, Aldea in New York City has brought Portuguese traditions to his menu. We also visit butcher Rodrigo Duarte as he shows us how to make traditional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey.
Get Recipes and watch the full documentary with closed captioning here!:

Making Portuguese Chorizo with Rodrigo Duarte at Caseiro e Bom in New Jersey

Butcher Rodrigo Duarte shows us how to make traditional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey. To make his sausages, he uses pork shoulder, garlic, salt, paprika, and red wine as a preservative.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/

Chef George Mendes at New York’s Aldea Restaurant

Chef George Mendes talks to us about his Michelin-starred restaurant, Aldea, in Manhattan’s Flatiron neighborhood. Aldea is named after the Spanish word for “village,” and the restaurant’s menu is inspired by Mendes’ Portuguese heritage. His goal is to introduce New York’s diners to Portuguese flavors, using local seasonal ingredients.
Watch the full documentary with closed captioning and get recipes at: https://www.ciaprochef.com/wca/portugal/

Portuguese Seafood and Rice Stew

Carlos Madeira, Portugal Corporate Executive Chef and Einav Gefen, North America Corporate Executive Chef at Unilever Food Solutions show us how to make Portuguese Seafood and Rice Stew. Chef Madeira makes a flavorful broth with shrimp shells, tomatoes, white wine and Knorr Seafood Base, and adds clams, shrimp, lobster, and rice.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/