Tag: George Mendes

Cinnamon-Sugar Doughnuts

George Mendes’s Cinnamon-Sugar Doughnuts

Sonhos translates to “dreams” in Portuguese. That’s how ethereal these pastries are: straight out of the frier, they’re as light as air! Chef George Mendes serves them at his New York restaurant Aldea with a selection of dipping sauces. We think they’re perfect with the honey or jam from the Portugal Box.

Grilled Fish with Charred Peppers

Chef George Mendes’s Mackerel with Charred Peppers

All it takes to dress up a simple bell pepper is a gas stove, olive oil, vinegar, and salt. Here, Chef George Mendes chars the peppers until they become soft, marinates them in a simple dressing, and serves them with the canned fish from the Portugal Box.

Fish and Spring Greens Salad

Spring Salad with Canned Fish, a Portuguese Favorite

In this recipe, Chef George Mendes, curator of the Portugal Box, adds seafood to a light, spring greens salad. It’s the perfect showcase of the canned mackerel in your box—and an inventive way to use the fish.

Tomato Salad with Black Olives and Herbs

Chef George Mendes’s Heirloom Tomato Salad

Now that the warm weather is back, we’re heading to farmers’ markets to pick up colorful heirloom tomatoes. What’s our favorite way to eat them? This simple tomato salad by Chef George Mendes.

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.

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!

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.