bacalhau

Bacalhau à Gomes de Sá
Who was Gomes de Sá?  Gomes de Sá was the son of a rich 19th century merchant (apparently he dealt in cod) in Porto. The family fortune dwindled and the son had to find a job at Restaurante Lisbonense, a restaurant in downtown Porto where he created this recipe.
Bare with me since I don’t like to follow or write down recipes, but I will try my best to describe what I have done last night.
Need: salted cod, potatoes, onions, parsley, evoo (extra virgin olive oil), black olives, salt and hard boiled eggs (I forgot lol).
To do: soak the cod, peel the potatoes and boil them for 15min whole, cut them in thick slices, sauteed the onions with a little butter and oil (want them soft but not caramelized), chop the parsley.  
To Assemble: grab a pyrex, drizzle some evoo, add some onions, place the potatoes, add the cod, add the parsley & olives, repeat, evoo, onions, potatoes, cod, parsley, olives and  evoo.
Oven: 400F for 20 min uncovered. Then 15min at 300F to crisp up the potatoes.
This is inspired by the original recipe, but like I said I don’t like to follow anything 100% by the book.
So here is my take on a dish that sends me back to my childhood in Brazil.
Stay Hungry,
Manoela

 

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Senses 12.21.14

Near Future

Code + Cooking = Gratitude

PS: Listen to Ella Fitzgerald – How Long, How Long Blues Goes (1963) it will make you understand how I feel right now.

This is what I want to do.

Study culinary arts, improve my coding ability to share and spread my knowledge with the world.

Specially the kids that don’t have now 1% of what I was able to have in this life.

The idea is to enable your senses = THEIR senses. To give them the ability to see beyond their reality and dream with a better future ahead.

Honestly, if I can impact one child’s life, and this child understands what I am teaching, sharing and deep inside believes that there is a way to go beyond, above and improve their own life and the ones around them. Great!

The point is not me. The point is to be able to positively affect every single human being I have not even met or meet YET! That’s the point. To always be searching for the new, what’s next? Whom am I going to make a positive impression tomorrow?

In a sense I want people that come across this to want to find more about my ideas, that loves the project, even if they don’t do anything about it. It will be great to just put a smile in someone’s face. Thoughts are powerful things.

Just wishing someone good makes your heart feels good. That I know for a FACT.

So this is the plan.

Go to the poorest countries in the world. Have a HQ in each one and build a school. That will teach them how to manipulate the two most valuable things in “my humble opinion” = code + food.

You are probably wondering why she wants to teach code. Cooking we all get it; we all need to cook and eat.

But Coding?

Yes, coding. That’s the future, my friends. That’s how things will work in a few years and us who are living here in the year of 2014 will look back and laugh out loud of the moment where we had to hire people to get stuff done on the internet. 

Might sound absurd but coding, is the future.

We are already attached 24/7 to an electronic device, odds are we will be soon being able to manipulate them the way we want. 

I am not an expert in coding but I sniff my nose around things I don’t know. I am very curious human being; for that matter I believe that from my own experience in the past 29 years…the tiny people aka babies ( I just like to call them that) that are being made and born in this earth are years and years if not eras ahead of us. 

The vibe in the earth right now is changing, is moving in a speed that we cannot even understand.

It’s up to us to take action when we see it crystal clear = that’s how I see.

I feel that there’s not much more time to waste and be making the wrong decisions, over and over again. The purpose of our lives must be higher than simply making money and having material things.

The kids I never met that will bring more joy than any material thing I ever had. They will never have what we had growing up. To have the time or interest to read this text, understand where we are coming from. BUT. They will be forever thankful for our action towards kindness and enclosure.

And that my friends is Priceless.

Stay Hungry!

XO

Manoela

 

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pizza

Last night we left work and grabbed a bite at the sushi place we like by our home: Blue Fish. We had two rolls, the Lava and Rock Manhattan.

Forgot to take a picture, so here is what’s in it:

  • Lava – Spicy Albacore tuna, jalapeño mix, Shrimp,  avocado, and cilantro. Served tempura fried over creamy wasabi, eel sauce, spicy mayo, and siracha.

  • Rock Manhattan – Shrimp tempura, snow crab mix, fresh jalapeños, topped with spicy tuna and crab meat, three types of caviar with creamy wasabi, eel sauce, spicy mayo, and siracha.

We were still hungry and wanted to use what we had in the fridge. So, this is what we made.

Voile! Sweet Potato Pizza my way! #create #eat #foodlover #foodartist #healthyfood #smokedsalmon #yum #goodbye2016 #welcome2017

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I am calling this a pizza, but it’s actually a thin sweet potato cake, goat cheese mousse, smoked salmon and sardines. I have a thing for sweet potatoes and goat cheese and the husband has a thing for sardines and smoked salmon. So I combined them and it turned out pretty delicious.

For the recipe click here!

Stay Hungry <3

 

 

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family time

This past week was so much fun, family, friends and my favorite places in New England.

The week started in the best note ever: Pickity Place.

So, for those of you that have no idea what it is. This place is a little gem in south of New Hampshire – Mason is the name of the town. They only take reservation by phone and a little piece of advice, have your date and number of guests ready. Their menu changes every month.

The Menu for December was:

  • Dip – Sweet Pepper and Onion

  • Soup – Mulligatawny

  • Salad – Fruits and Roots with Ruby Red Vinaigrette

  • Bread – Herbed Ciabatta

  • Entree – Roasted Boursin Chicken Thigh

  • Entree – Sweet Onion Souffle over Julienne of Savory Vegetables

  • Dessert – Chocolate Silk Pie with Crushed Candy Canes

Simply delicious and unique.

This was my fourth time at Pickity Place. A total group of 8. The tables fit 4 people sitting down. The sitting is always 4 per table, so always multiples of 4 is the best bet.

We went last week, December 18th. A Sunday and not to my surprise, the place was fully booked, duh.

Best of all. I got to share this experience with my family and most importantly with my dear husband and my cousin Roberto, who is a chef and a food lover like me and my husband 😀

 

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lazy mondays

I don’t like to cook on Mondays. I don’t like Mondays. BUT they come every week anyway!
So, usually on Mondays I make something simple for dinner.
This past Monday was no different. I gathered all the left overs in the fridge and made a snack board for us.

 

Here is what’s in the board, which by the way is just my baking sheet lined with parchment paper 🙂
Clockwise:
  • Pork Belly – slow roasted for 2 hours (will post a recipe soon).
  • Parmesan Crostini – husband loves this, I am not really eating bread. But I had one.
  • Kalamata Olives – our favorite olive, always in my fridge.
  • Roasted Garlic – made at home, citrus olives recipe (coming soon).
  • Dill Honey Mustard – from the package with the smoked salmon.
  • Walnut Pesto – walnuts, basil, s+p, garlic and olive oil (from the citrus olives recipe)
  • Smoked Salmon – from costco.
  • Pickles – polish style, duh.
  • Parsley – I like to add to the salmon for crunch.
Beijos  +  Stay Hungry <3

 

 

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dallas

It’s been over a year now that I live in “the great country of Texas” Y’all.
Being a chef is great, but some days you don’t want to cook, lol.
So, knowing how much I love food and appreciate a good meal.
Here are my favorite places in Texas (restaurant and my favorite food):
  • CBD Provisions – pig’s head and steak tartare.
  • Ida Claire – everything on the menu, literally. Ok, the green fried tomatoes and muffuletta.
  • Whiskey Cake – whiskey cake, duh and three little pigs (pulled pork sliders).
  • 60 Vines – love this place! wood fired cauliflower and c.a.b. burger.
  • Jasper’s – hichory smoked flat iron steak.
  • Filament – red velvet cake.
  • Emporium Pies – think of pie, rethink. it’s a “whole nother level”. drunken nut and lord of the pies.
  • Jorg’s Cafe Vienna – camembert kase and joachim special schnitzel.
  • Origin Kitchen + Bar – Seasonal Hash Bowl. out of this world.
  • The Blue Fish – best sushi I had in Dallas so far. The Rainforest roll has my eternal devotion.
  • Kenny’s Burger Joint – best sweet potato fries and jalapeno poppers.
  • Gordon Biersch – grass fed beef slider and sauerkraut & bacon potato croquettes.
  • Lockhart BBQ – the best bbq joint in town. brisket and ribs. all the sides.
  • Dakota’s – oysters and steaks. be prepared to spend some bills.
  • Braindead Brewery – octopus and the bacon flight.
Beijos <3
&
Stay hungry people!

 

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coxinha

co-SHEEN-ya

A Brazilian staple. A typical bar food, or something that we eat when we go to birthday parties, etc.
once you try it, you will never forget it. In my humble opinion the secret is in the dough.
I did extensive research on the subject and turns out that majority of the recipes are fairly simple.
It’s a labor intensive process but the ingredients are simple and here is my to-go concoction.
you need: 2 chicken breasts + 1 onion + 4 cloves of garlic + evoo + butter + water + chicken bouillon (side note: I bought a whole chicken, boiled the bird down, end result: less flavor than bouillon) + parsley + salt + pepper + red pepper flakes
dough: 1 liter of water, 2 tablespoon of good bouillon, 4 cups of flour, evoo + 1/2 cup oil.
enjoy!
cold beer in the fridge PLEASE <3

 

 

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cravings

I crave simple things.
A smell, a memory, a moment that happened before and causes me to remember how much I loved a certain taste, food, place or person.
Oh Boston.
I am craving a long walk by the Charles River, a lazy afternoon stroll by the Gardens, a completely careless day.
The craving is still with me, deep down in my heart.
Before moving out over a year ago, on my last weekend in Boston, I walked alone, from North Station to the Seaport and back through the city, North End, Haymarket, Government Center and Back Bay. Here!
Man, I love that city. Like a child loves her favorite stuffed animal.
Boston lives in my heart.
It’s a part of me and I am a part of it.

The Beast & Boston ❤️ eternal love ❤️

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