More eating

My friend is now winging her way home, after two weeks of being stuffed to the gills with extremely good food — some of which, I’m proud to say, we produced right here in our home. Having a local butcher who can give us fresh, quality cuts is a huge advantage. It’s also an advantage to have a guest who adores lamb and doesn’t get it often at home, so we were able to fully indulge our lamb tastes with lamburgers, lamb meatballs, and oven roasted leg of lamb.

We also fully indulged our seafood tastes, in particular during a trip to Cabo de São Vicente, the southwest corner of the Iberian Peninsula.

dourado

At a restaurant right on the Enseada da Baleeira (Whale Bay), we had a “light” lunch of grilled dourada (seabream), boiled potatoes and salad. The dourada was absolutely perfect — tender and delicate, served with no seasoning other than salt and lemon juice.

This was preceded by an appetizer of grilled sardines, and followed by a dessert of profiteroles, which is one of my guilty pleasures: ice-cream filled pastries, served with more ice cream and topped with warm chocolate sauce.

profiteroles

After wandering around the cape and lighthouse, we worked up enough of an appetite to attack dinner. For this we retired to a favorite restaurant in Vila do Bispo, where both my friend and I tried gooseneck barnacles for the first time.

barnacles

They’re surprisingly easy to open — much easier than peeling shrimp — and taste quite yummy. I’d have been all over the barnacles if the steamed clams hadn’t arrived shortly afterwards.

barnacles and steamed clams

My friend pronounced these the best clams she had ever eaten in her life, and I would second that. They’re the reason we keep going back to this restaurant. Steamed in a light broth with local seasonings (including coentros, or cilantro) and tons of garlic, these clams are so good that all conversation at the table devolved to various incoherent exclamations of enjoyment.

Last night, for the final hurrah, we went to a seaside restaurant on the other end of the Algarve for one of the most spectacular of our regional dishes: the cataplana, a specialty of the Algarve coast.

cataplana

Cataplana is a pile of seafood (in this case, prawns and clams) tossed together with chunks of pork, tomatoes, onions and green bell peppers, and seasoned with garlic, salt, smoked ham and chouriço. Everything is placed into a clamshell-shaped copper pan (which is also called a cataplana) and steamed in its own juices, along with a bit of white wine. The closed pan is brought to the table, where it is opened to release a fragrant cloud that could raise the dead.

After our best efforts at stuffing our guest with the kinds of food I’ve related in the last two posts — not to mention a dozen bottles of regional red wines and no shortage of desserts — she announced this morning that she’d lost a little weight. So I’m thinking there might be a market niche here. Folks would probably pay a small fortune to go on a gourmet food tour in which they not only don’t gain weight, but can actually lose it.

Of course, the continual walks, hikes and Pilates might be a harder sell than the food part. But we sure enjoyed it!

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About Fletcher DeLancey

Socialist heathen and Mac-using author of the Chronicles of Alsea, who enjoys pondering science, politics, well-honed satire (though sarcastic humor can work, too) and all things geeky.
This entry was posted in Portugal, travel. Bookmark the permalink.

4 Responses to More eating

  1. K-K says:

    Glad your friend, you and your wife had a good visit. Sounds like there was also a food orgy going on also. Good for you all. I was especially impressed about lamb being a part of said orgy. It is one of my favorite things to process and cook. Hunter brought in some leg of lamb for Easter. He knows how much I miss processing cuts that require finesse and a certain degree of talent. We didn’t sell any but I did a BRT(boned, rolled and tied) leg of lamb, seasoned it with herbs from my home herb garden and I have to say it was delicious. Most people couldn’t appreciate it but I don’t give a rat’s ass. These people are used to eating boiled turkey necks, pork neck bones and pig feet like we normally have crawfish, shrimp and crab boils. I know that sounds gross but it’s a cultural thang among the African-American population down here.

    If my comment sounds like I’ve had a cocktail or three that’s because I have.

  2. Ana_ñ says:

    Dear friend of OEx,

    We suspect OEx was kidnapped two weeks ago. Torturers keep the victim food-deprived and watching pictures of Pantagruelian feasts. The two messages received are unclear (non-stop eating, losing weight…) so, unfortunately, we cannot rule out the use of hallucinogenic substances.
    Please, contact with us as soon as possible to help in the rescue. Any information could be critical.

    Interpol Office

    PS. Just kidding and green with envy. The posts were great!!!

    • oregon expat says:

      LOL! Thanks for the snort, Ana_ñ — and you sent me scurrying to the dictionary to look up “Pantagruelian.” I assure you I am sitting quietly at home, safe and unkidnapped, and am now wondering what to eat for dinner…

  3. xenatuba says:

    (contented sigh) Lovely food pics and descriptions. No fancy words to send OR Xpat in the direction of a dictionary. Just gustatory envy.

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