The Culinary Institute of America

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 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/

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/

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/

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/

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/
 

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/

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/