Carne de Porco à Alentejana (Portuguese Pork and Clams)

The Domestic Man

Carne de Porco à Alentejana is a traditional recipe from Portugal, made from a combination of pork, wine, paprika, clams, and black olives, and typically served with roasted or fried potatoes. When a reader first suggested I tackle this dish, I was floored by the seemingly odd ingredients list; but much like Chicken Marbella, the offbeat ingredients mixed together perfectly to create a unique taste that’s more than the sum of its parts.

While the name might lead you to believe that this dish originated in the Alentejo region of Portugal, it’s actually from Algarve (the Southernmost point of the country). Legend has it that chefs in Algarve gave the dish this name to let diners know that the pork was from Alentejo-raised pigs, who were fed acorns and had a flavorful meat. At the time, pigs in Algarve were fed fish scraps from the burgeoning canning industry, and…

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World Food Day 2013: How to help end hunger

Lasagna Soup

Mikey's In My Kitchen

Burrrrrrrrrr.

Fall has come to Chicago.

It is cold, rainy and super blustery.

It smells like wet leaves and soggy grass and I am SO in love.

I busted out my scarves, jackets, hats and boots and have already made a few different pots of soup. This hearty lasagna soup is perfect for these cold, overcast days – AND, Mikey was obsessed with it (because lets be honest, Mikey is obsessed with anything in a red sauce/Italian seasonings).

Hope you are enjoying your fall so far…go make some soup!

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Lebanese Freekeh and Fig Salad – Freekehing Fabulous

Great recipe

food to glow

Move over quinoa, there’s a ‘new’ ‘grain’ in town.

Well, actually it’s not new, and quinoa is not a grain. But you know what I mean. Of course I’m talking about freekeh. And just to confuse us further freekeh is not  a grain, but a process. Actually it sounds to me more like a dance from the 70s, but never mind. 

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