Love juice

Dear readers,

Many of my friends and “I can Gourmet” Blog enthusiasts asked me to write about this theme, that is very cherish for me.

So here it is, today I am going to discuss about “Piri-piri”. English tourists or Portugal enthusiasts have renamed it “Peri-peri” but that is just slang, and a simple English transformation of the original name (similar to what happened with Lavrador/Labrador).

Piri-piri is a hot and spicy sauce, often used in many good Portuguese table's (households or restaurants). Home-made Piri-piri sauce recipes are passed from generation to generation, but one can easily found its industrial format in any Supermarket (in Portugal or abroad in the International section). Piri-piri sauce is made out of crushed “bird’s eye” chilly alias “African Devil” chilly.

This chilly is known, in Portugal, as “Malagueta”, it is grown in small gardens or pots, then sun dried and used in many Portuguese dishes.

The generalized use of Piri-piri or Malagueta in the Portuguese cooking habits is a result of 500 years of cultural exchanges with Africa.

In the so-called “Portuguese-Africa” the “convivencia” of Europeans, Africans, Indians and Asians made it possible the creation of the Piri-piri sauce.

We Portuguese often joke that the reason for our good humour or for our fame as good “latin lovers” derives from the fact that we use Piri-piri in abundance in our cuisine.

In fact, Spicy food is considered “Aphrodisiac” and also if you start wondering, almost all food with “falic” or “feminine genitalia" shape are considered as “Aphrodisiacs”. Example: Clams, Oysters, Chilly’s, etc.

Personally, I use Piri-piri almost every day, in almost all dishes that I prepare at home. My family is already customised to the taste. I do not abuse of the spiciness, I use it only as a flavour enhancement.

Not only Piri-piri is a natural antiseptic, but also when you eat spicy food or a chilly, your taste terminals send a signal to your brain, that responding to the “hot” feeling releases endorphins. Endorphin is released by your brain during exercise, pain, love and orgasm. So, now you know the main reason for the enormous success of Piri-piri. It generates the so-called “endorphin rush” responsible for feelings of exhilaration.

Contrary to other known spicy sauces (example: Tabasco or current "Chinese Spicy”), Piri-piri do not mask the original taste, it is wonderful with meat (specially grilled Chicken) but it can also be used in Sea food recipes, Soups, Pizza’s, Pasta, etc.

In Brazil, Piri-piri it is known as “Molho de Pimenta” or Pepper Sauce but it is exactly the same thing.

So, here you go, if you are looking for an easy way of improving your happiness and also getting you and your partner in the mood use Piri-piri sauce in your recipes.

Bon Apetit,

Chef Gourmet Du Art

Curiosities: 1)Piri-piri word arrives from Swahili language in the area of Mozambique 2)Pepper were brought from America to Europe by Columbus in 1493; 3) Portuguese were the main responsible’s for its proliferation through the rest of the world (Africa/Asia), 4)Now-a-days Chillies are used in more than a fourth of the world cuisines.

Places I have been, where you can enjoy good Spicy Food: Indonesian Restaurant Tempo Doeloe – Amsterdam, Holland; Thai Restaurant Koh Phagan – Stockholm, Sweden; Churrascaria Ramires Frango da Guia - Guia/Algarve, Portugal

I can Smoked Salmon "Cocktail Delicatessen"

With Christmas Season already in full gear, here’s a small recipe that can be easily and quickly prepared in order to surprise your guest and friends over a nice glass of Champagne or White Wine.

In the following days you will probably have many “quick” visits, both from friends and family (namely for presents exchange or season greetings). This elegant “cocktail” recipe will impress and delight your guests.

Do not forget, quality of the ingredients equals quality of the dish.

Hope that you will enjoy it.

Here's the shopping list:

200g Smoked Salmon

200g Russian Salad

10 slices of White Sandwich bread

10g Butter

Q:B. Fresh Dill

Step 1) With the help of a simple glass cut bread circles

Step 2) Melt the butter in a frying pan

Step 3) Fry the bread circles, till they gain a golden colour (both sides)

Step 4) With the help of a spoon place the Russian salad in the middle of the bread circles

Step 5) Cut the smoked salmon in long strips (more or less 5 cm high)

Step 6) Round the Russian salad with the smoked salmon slices (full circle)

Step 7) Chop the fresh dill in small pieces and powder over the top (you can also use a dill leaf for decoration).

Bon Apetit,

Chef Gourmet Du Art

I can "Consommé" Tarator Cocktail soup

As you already know, I am a preacher of the so-called “Fusion Cuisine”, which is play with different traditional recipes of a given country and mix it with key elements of another country.

It is a fun process with its failures but also with its glories.

Today’s advice is a traditional “Yogurt Soup” from Bulgaria but transformed into a fashion statement of the true “Fusion Cuisine” admirer.

I am sure that you will impress your guests with such “Cool” novelty.

You can serve this “consommé” soup has an Appetizer for your guests prior to a meal.
Do not tell them that it is a soup, wait for their comments and then, at the end surprise them.

Hope that you will enjoy it.

Here's the shopping list:

2 Cucumbers

2 tablespoons of olive oil

1 Garlic Clove

4 Natural Yogurts (without sugar)

1lt. Mineral Water

Q.B. Walnuts

Q.B. Salt

Q:B. Dry Dill

Step 1) With a grater pass all two cucumbers into a bowl

Step 2) Also grate the garlic clove

Step 3) Add the olive oil

Step 4) Than Natural Mineral Water (+ - 1 litre)

Step 5) Add the 4 Natural Yogurts and mix thoroughly

Step 6) Add the salt and the dill, continue mixing

Step 7) Crush the Walnuts and also mix it with the prepare

Step 8) Add ice cubes to the prepare and live it to rest in the fridge (half an hour before you serve it)

Step 9) Pour the content in separated cocktail glasses

Step 10) Decorate each glass with a Cucumber slice and a leaf of dill on the top

Bon Apetit,

Chef Gourmet Du Art