The Culinary Institute of America

Portuguese Roasted Cod with Mashed Potatoes and Hellman’s Mayonnaise

Carlos Madeira, Portugal Corporate Executive Chef and Einav Gefen, North America Corporate Executive Chef at Unilever Food Solutions make a classic Portuguese dish, Bacalhau zé do pipo or Roasted Cod with Mashed Potatoes and Hellman’s Mayonnaise. Chef Madeira layers the mashed potatoes, sautéed onions, and roasted cod in a baking dish, then tops each piece of fish with Hellman’s Mayonnaise. He bakes the dish until the mayonnaise is beautifully browned, then adds a garnish of olives.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/

Portuguese Suckling Pig at Rei Dos Leitoes

We visit Rei Dos Leitoes Restaurant in Mealhada, Portugal to see how they make their famous suckling pig. The pigs are simply flavored with garlic, salt and pepper, and spit-roasted for 3 hours over a wood fire to crispy perfection. 
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/

Famous Spinach of Restaurante O Churrasco in Lisbon

Restaurante O Churrasco in Lisbon is famous for its spinach, which is served alongside roasted chicken. The spinach is simply made with olive oil, garlic, salt, and flour. Churrasco, means “charcoal grilled” in Portuguese, and is named after the restaurant’s charcoal-roasted chickens.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/
 

Farm to Table Cooking in Portugal at Quinta do Arneiro

Luisa Almeida is owner of the picturesque Quinta do Arneiro Farm and Restaurant in Azueira, Portugal. She talks to us about their restaurant menu, which features all organic produce grown onsite at the farm.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/

Portuguese Potato, Cabbage Soup with Port and Wine Sausage

Chef André Andrade from Escolas Do Turismo De Portugal makes a classic Portuguese dish: Potato, Cabbage Soup with Port and Wine Sausage. To serve, he places raw shredded cabbage in the bottom of the bowl along with slices of sausage, then pours steaming hot creamy soup over the top to cook the cabbage.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/

Francesinha: Portuguese Croque Monsieur

Chef Filipa Ferreira from Escolas Do Turismo De Portugal shows us how to make a Francesinha, or Portuguese Croque Monsieur. Francesinha, means “little Frenchie” in Portuguese, and is a sandwich filled with ham, sausage, and steak. The decadent sandwich is covered with melted cheese then a hot sauce made with beer, white wine and port is poured over the top.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/

Portuguese Cozido with Pork, Pig Ears and Sausage

Chef Antonio Castro from Escolas Do Turismo De Portugal shows us how to make Portuguese Cozido with Pork, Pig Ears and Sausage. He plates the meats on top of a bed of greens with boiled carrots and potatoes, and ladles flavorful broth over the top.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/

Euskalduna Studio Restaurant in Porto, Portugal

Chef Vasco Coelho Santos started his culinary career in various Basque restaurants before opening Euskalduna Studio Restaurant in Porto, Portugal. The restaurant specializes in seasonal experimental cuisine. The restaurant name, Euskalduna means someone who lives in Euskadi, or Spain’s Basque Country.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/