Portugal

Grilled Piri Piri Shrimp

Grilled Piri Piri Shrimp Skewers

As springtime inches closer and closer, we’re getting ready for outdoor grilling. These spicy shrimp skewers, featuring the piri piri hot sauce, sea salt, and olive oil from the Portugal Box, come together in as little as 30 minutes.

Briosa Gourmet

The Portuguese Azulejo

To the Try the World subscribers who’ve hesitated to open Briosa Gourmet’s canned seafood for fear of ruining the beautiful wrapping: please, go ahead and eat. Here is a history of the hydraulic tiles that inspire Briosa Gourmet’s packaging.

Ameijoas à Bulhão

Steamed Clams

Similar to the French Moules Marinière, this Portuguese version of the dish uses steamed clams, a lot of cilantro, and a popular Portuguese wine called Vinho Verde.

Duck Toast with Onion Jam

Duck Toast with Caramelized Onions

Sweet and rich in flavor, the caramelized onions from the Portugal Box are a delicious pairing with savory foods. One of the most popular ways to eat in Portugal is with charcuterie or pâté. This simple recipe elevates a basic pâté toast with the simple addition of the onions from the box.

Frango Piri Piri

Grilled Chicken with Piri Piri

That spicy piri piri sauce from the Portugal Box makes an excellent marinade for all types of meat. This version, called “Frango Piri Piri,” is a popular, fast-casual grilled dish, and it’ll leave your mouth burning—in a good way.

Broiled and Crusted Codfish

Broiled and Crusted Codfish

This dish, made with fresh cod and the codfish seasoning from the Portugal Box, is not only an impressive centerpiece to your dinner table, but packed with flavor and easy to make.

Codfish Toasts

Codfish Toasts

In this simple, but delicious showcase of the canned codfish from the Portugal Box, George Mendes creates appetizer toasts using just a few ingredients.

Bolinos de Bacalhau

Bolinhos de Bacalhau

In this preparation, George Mendes mashes canned codfish and sea salt from the Portugal Box with potato, shapes the mixture into balls, and fries them. They’re just as good eaten piping hot or warm.

Behind the Box: Chef George Mendes, Portugal

A first-generation American born to Portuguese parents, Chef George Mendes grew up eating his mother’s salted cod and stews. Today, he’s known for his refined take on rustic Portuguese dishes that earned him a Michelin star in 2012. Chef Mendes is the chef-owner of Aldea and Lupolo, both in New York City, and the author of the cookbook My Portugal. Here, he opens the Portugal Box and show you the items inside!