I can "Fusion Cuisine"

Dear “Foodies”,

today’s post is dedicated to one of my favourite topics in “Gourmet Cuisine”, I will talk about “Fusion Cuisine”.

If you have read my previous Posts and seen my recipes, you know that I love, not only cooking fusion dishes but also discover Restaurants that have “Fusion” in their Menus.

Fusion was introduced in mainstream Western Restaurants during the 70’s and it became an immediate success.

It started in Asian Restaurants in the UK and the States and apparently it was a clever way of introducing Asian cuisine to Westerns, that is, the food that was presented was different than the traditional Asian food prepared back home.

So, the Asian Chefs cleverly have reformed their cuisine by introducing local products (vegetables) and by reducing the level of spiciness (hot) and by reducing the use of many different spices and cooking oils. Such “morphose” of the Asian dishes made them more western, more gentile to the delicate palate of Europeans and North Americans.

If one of you readers had the chance of visiting Asia know exactly what I mean, that is Asian restaurants outside Asia do not offer proper Asian food, instead they serve us dishes that are inspired in original dishes (the real deal is miles away from the food served in western Asian restaurants).

Still, such clever adaptation generated a movement of free thinkers and “experimentors” that led to present modern fusion cuisine.

That is, take regional dishes from different parts of the world and mingle it together in exacting new creations.

If you are a big fan of Fusion Cuisine, you should memorise this name, Chef Wolfgang Puck was the first to mix Chinese and French cuisine in California, he is consider by many as the father of "Fusion Cuisine".

Now-a-days fusion cuisine is a hype and present world famous Chefs use it and abuse it, many restaurants use it as a pure marketing tool and their offer sometimes is poor, never-the-less the fact is that there are many good fusion restaurant.

My advice for all you gourmet lovers is… do not be afraid to try it, it can be a wonderful experience.

Bon Apetit,

Chef Gourmet Du Art  

I can "Wonderful Portuguese Clams" Bulhao Pato

Dear Readers,

as you well know, I am natural of a Sea Town, thus since tender age I am customised with such things as wonderful colours of the fishing boats, the hassle of the port, the hard work of repairing the fish nets, the guttural and "gergo" of the fisherman but also with the amazing and tasty dishes that they, better than no one else, know how to prepare.

Today’s recipe is one of those, it was recently voted as one of the wonders of Portuguese cuisine. It is a Open Clams dish, in Portugal we call it “Ameijoas (Clams) à Bulhao Pato.

No one knows the origine of the name, my guess is that a person or a place named as "Bulhao Pato" used to prepare such dish.

Do not forget to open a chill bottle of dry white wine (Portuguese from Alentejo or a Muller Thurgau) you can also drink the most sold wine in the world “Mateus Rose” from Portugal. Why Not?

Hope you enjoy this wonderful recipe that so many times have been served in my table to friends and family.

Here’s the shopping list:

2kg of large Black Clams

2dl of Olive Oil

4 Garlic Cloves

q.b. Fresh Coriander

1 large Lemon

q.b. Salt, Pepper and/or Piri-Piri (Chilly Pepper)

Step 1) Put the Clams inside salted water for 2/3 hours;

Step 2) Wash several times the Clams prior to the cooking process;

Step 3) Chop both the garlic and the coriander;

Step 4) Inside a pan add the garlic, coriander and the olive oil;

Step 5) When you hear the sizzle add the Clams and cover;

Step 6) From time to time, move the clams around, be sure that all clams have been in the bottom;

Step 7) When all clams are open add salt, pepper and/or chilly to your taste;

Step 8) Serve them in a open tray and add the fresh lemon juice on top;

Bon Apetit,

Chef Gourmet Du Art



I can "Visit Algarve and Portugal"

Dear Readers,

this is my first Post after a well relaxed holidays in my home town.

I have been with the family in the Algarve (Portugal) and it was very nice and relaxing.

I advise all of you that have the chance to pay a visit to Portugal. It is a small country that offers so much. In a small country you will find so many difference scenarios, so much history, so much culture, and all of this mixed with good Portuguese welcome sympathy, good food and exquisite wine.

Start from the North, from Oporto, Braga, Guimaraes and drive south, passing by Coimbra, Batalha, Nazare, Peniche.

Stay some days in Lisbon, drive around that area, Cascais, Sintra, Cabo da Roca.

Then go to Alentejo, stay at Evora. Then relax in the many amazing beaches of the Algarve.

I am sure that you will be enchanted with our Castles, Palaces. You will feel in love with our Sea views, you will chill out in our beaches. You will enjoy our food, get in the good mood with our wines and start a friendship with one of the many friendly Portuguese.

Enjoy a cuisine that celebrates the discoveries and has so many rich flavours, smells, variety.

Hope that you can enjoy it as much as I can.

Bon Apetit,

Chef Gourmet Du Art