Thursday, August 17, 2017

Gobi Matar: Indian Cauliflower, Peas & Kari Leaves





A staple in most Indian restaurants, Aloo Gobi is an aromatic combination of spiced potato (aloo) and cauliflower (gobi), made even more popular with Gurinder Chadha's 2002 film Bend It Like Beckham, a wonderful heart-warming comedy about bending the rules to reach your goal. The film follows two 18 year old girls who have their heart set on a future in professional soccer, as opposed to finding a nice Indian boyfriend, settling down and cooking the perfect chapatti. There is a quirky cooking segment at the end of the film where the director of the film, Gurinder Chadha, makes her personal recipe for Aloo Gobi with the help of her outrageously interfering mother and auntie. Ever since I saw that segment, I can never make this dish without smiling. With its rich texture, complex flavours and intoxicating aroma, Gurinder's recipe for Aloo Gobi has been adjusted without potatoes for a sensational Gobi Matar, an equally delicious yet low-fat carb-free version of the original.



Gobi Matar - Indian Cauliflower & Peas
Serves 2-4 

1/2 cauliflower 
1/4 cup vegetable oil 
1/8 tsp asafoetida 
1 tbsp black mustard seeds 
1 tbsp kari leaves 
1 cup peas, fresh or frozen 
1/2 tsp turmeric 
1/4 tsp salt, or to taste 
1 tbsp chopped herbs for garnish, optional


Separate the cauliflower into small florets, about 1 to 2-inches. Warm the vegetable oil in a large sauté pan over medium heat. When hot, add the asafoetida, then a second later, add the mustard seeds. When the mustard seeds begin to pop, add the kari leaves and stir to combine. Then add the cauliflower, turmeric and some salt to taste. Cook for 5 or 6 minutes, stirring occasionally to ensure the cauliflower is well coated with the spices and begins to brown slightly. Add 1/2 cup of water, and as soon as it starts to bubble, add the peas, cover the pan and turn down the heat to med-low. Cook 10-15 minutes more until the cauliflower is soft and cooked through. Sprinkle with some chives or cilantro leaves and serve. 


















Wednesday, August 16, 2017

Grilled Maple Salmon with Tamari & Sesame Oil





Succulent, moist and enormously flavourful, Salmon is also one of the most nutrient rich and versatile fish around. It's also one of the healthiest. Low in saturated fat and calories, but high in protein and heart healthy omega-3 fatty acids, Salmon is a near perfect food — in my mind anyway. One of my favourite marinades features pure Canadian maple syrup, a natural sweetener that is more nutritious and healthier than sugar, plus Tamari, which has a richer, smoother, more complex flavour than ordinary soy sauce, and fragrant nutty sesame oil. Grilled outdoors until the fish is just cooked through, this is a dish we devour each and every week during the summer.



Grilled Salmon with Maple Syrup, Soy and Sesame Oil 
Serves 2

2 6-oz organic salmon fillets, with skin on
2 tbsp Canadian maple syrup
1 tbsp Tamari soy sauce 
1 tsp sesame oil


Combine the maple syrup, soy sauce and sesame oil in a small baking dish, then add the salmon, turning it well in the marinade, then set skin side down. Cover the dish with plastic wrap and allow to marinate for at least 1 hour. 

Preheat the barbecue to medium-high and cook the salmon, skin side down for  8 to 10 minutes, or until just cooked. To serve, transfer to warmed dinner plates and garnish with fresh herbs.










Tuesday, August 15, 2017

Grilled Butterflied Leg of Lamb with Herb Marinade





Butterflied leg of lamb which cooks quickly and evenly on the grill, is split down the centre, then unfolded and spread open to resemble a butterfly. Gently massaged with a simple marinade of fruity olive oil, garlic, fresh rosemary, lemon juice, balsamic vinegar and Dijon mustard, the lamb should be allowed to slowly marinate for a few hours for the robust flavours to work their magic. Perfectly designed for the grill, this butterflied leg is best barbecued for about 10 to 15 minutes per side for medium rare, for a perfectly pink centre enveloped with a flavourful herbed crust. Succulent, juicy and bursting with flavour, this is one of our favourite summer recipes, and absolutely delicious served with a heaping bowl of tzatziki and tangy Greek Salad.



Grilled Butterflied Leg of Lamb
Serves 2

2 tbsp olive oil
2 tbsp Dijon mustard
2 tsp fresh lemon juice
1/2 tbsp balsamic vinegar
2 tbsp minced fresh rosemary
2 garlic cloves, minced
Coarse salt and ground pepper
1 butterflied leg of lamb, about 1 lb, trimmed of excess fat
1/2 lemon, fresh parsley, oregano and sage for garnish, optional


In a medium bowl, whisk together the oil, mustard, lemon juice, vinegar, rosemary, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Place the lamb in a large shallow dish with the marinade, and turn to coat. Cover with cling film and let marinate 1 hour at room temperature, turning a few times.

Heat an outdoor grill to medium-high, then grill the lamb about 10 to 15 minutes per side for medium rare. Allow the lamb to rest covered, about 10 minutes to allow the juices to retract before slicing against the grain where possible. 

















Monday, August 14, 2017

Grilled Asian-Style Chicken Breasts





A sensational marinade for poultry, this fragrant Asian-inspired recipe is perfect for satays, cornish hen, chicken breasts or plump juicy thighs. With a sweet delicate flavour, the marinated chicken caramelizes beautifully on the grill, allowing the intoxicating character of the marinade to shine through. Basting the chicken while on the grill ensures that the chicken stays moist and flavourful, as well as producing attractive grill marks for lovely presentations, such as this healthy summer salad with grilled zucchini, campari tomatoes, fresh mint, sliced lemon and peppery baby arugula with the fresh off the grill chicken breasts nestled on top. Fabulous served with a bowl of cold creamy tzatziki, this versatile salad could be adapted to include a rainbow of your favourite seasonal vegetables from grilled asparagus, sweet peppers or vitamin rich sliced avocado.



Grilled Asian-Style Chicken Breasts
Serves 2

2 chicken breasts, bone-in and skinless
1 tsp black pepper
1 tsp cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp garlic, minced
1 tbsp white sugar
1 tbsp vegetable oil
1 tbsp soy 
1 tbsp lemon juice
1 tsp fish sauce


Slice the chicken breasts in half and place into a bowl with all the marinade ingredients, then cover and refrigerate at least 2 hours. Preheat an outdoor BBQ to medium high and grill the chicken breasts for about 6-8 minutes per side, or until golden brown and they have nice grill marks. Delicious served with some grilled vegetables or a light green salad.

























Friday, August 11, 2017

Backhouse: Integrated Cool Climate Cuisine





Backhouse is a culinary journey that celebrates the imagination and diversity of Niagara through Chef Crawford's continuously evolving tasting menus. Voted as Best New Restaurant by Air Canada enRoute magazine, Backhouse offers an 18-seat chef’s bar where guests can engage with and watch the chefs in action, with an open-fire brick oven and wood-fired grill that provides the setting for the restaurant's continuously evolving tasting menus and what they call integrated "cool climate cuisine", a nod to the regional focus of the menu. They also describe it as integrated sustainable cuisine because the staff farmer grows vegetables and herbs for each dish. The kitchen uses everything, from carrot tops and imperfect seconds that less creative types might toss in a green bin, to create syrups, preserves, mains and sides. An exquisite restaurant built on love by locavores Bev Hotchkiss and her husband chef Ryan Crawford, the couple are totally committed to integrated cool climate cuisine and own a 2-acre farm where they source seasonal and locally sourced ingredients where staff tend to and deliver vegetables still warm from the sun, and preserve the rest for the winter months. 

They also source ethically raised meat, have their own in-house butchery and cook over an open fire. They hand-craft and bake fresh daily our sourdough bread; produce their own cheese and culture their own butter, and source local fruits and nuts for their house-made desserts — all in the hopes of bringing guests the best possible culinary journey. Chef Crawford makes his own prosciutto, and vegetables are roasted in front of the fire and poultry is often smoked or roasted at the back of the massive wood-fired grill.  The chefs even haunt old Niagara orchards, chain-saws in hand, for firewood. The bar and wine program employs a bar chef and lead sommelier, ensuring inspiring craft cocktails and a detailed and heavily-curated international wine list that sources small producers from around the globe. An exquisite restaurant built on love by locavores Bev Hotchkiss and her husband chef Ryan Crawford, their busy celebrated restaurant is named using Bev’s grandmother’s surname, a lady who wanted to be a nurse and wasn’t able to. She inspired them to always follow their dreams and the dynamic husband and wife team haven’t looked back. 



Voted as Best New Restaurant by Air Canada enRoute magazine, Backhouse offers an 18-seat chef’s bar where guests can engage with and watch the chefs in action

Chef Crawford

Pasta Carbonara with Meggs duck egg, duck confit, english peas and pecorino

Saugeen Ojibway First Nation White Fish Crudo with edible nasturtiums

Pearl Morissette Cuvée Cabernet Franc, of which only 192 cases were produced

Rich dark purple in colour, this is a wine of deeply-rooted structure and classical dimension

Bird on a Wire - Wood Fired Heritage Chicken with grilled oyster mushrooms and shishito peppers

St. John Beausoleil Rosé, the private label of Fergus Henderson's restaurant St John in England

Grilled Beverly Creek Lamb with green beans, garlic mousse and basil and feta salsa verde

The Backhouse cheese menu boasts the largest selection in Canada of locally sourced Ontario cheeses

Flight of 5 cheeses:

Stratus Winery Botrytis Semillon, the perfect dessert wine with a luscious honeyed combination of ripe pineapple and guava

Locavores Bev Hotchkiss and her husband chef Ryan Crawford











Pan-Fried Featherstone Duck Breast with Dillon's Vodka Laced Niagara Sour Cherries
Serves 4
Recipe courtesy of Chef Ryan Crawford, Backhouse, Niagara-on-the-Lake

2 cups Niagara sour cherries, pitted

1 tbsp Featherstone Verjus
3 tbsp Dillon's Method 95 Vodka
2 to 3 tbsp sugar
1 tbsp farm fresh butter
4 small duck breasts, individual portion size
1/2 cup Featherstone Cabernet Franc or another dry red wine
2 tbsp farm fresh butter
salt and freshly cracked black pepper


Preheat the oven to 450ºF. Toss the cherries in a saucepan with verjus, vodka and sugar. Let them soak for at least 30 minutes. 


Using a sharp knife score the skin and fat of the duck breasts in a diamond pattern being careful not to cut into the breast meat. Season with salt on both sides. Place all four breasts, skin-side down in a cold, non-stick skillet and turn the heat to medium-high. Cook the duck breasts for approximately five minutes, basting with the duck fat that accumulates in the pan, then turn them over and continue to cook for four minutes. 


As the duck fat accumulates in the pan, tilt the pan towards you and spoon out excess liquid not needed for basting. Using tongs, turn the breast on its sides to evenly sear the meat on the side surfaces then remove the breasts from the pan and transfer to a baking sheet. Finish the cooking in the pre-heated oven, about eight minutes. When done, place duck breasts on individual dinner plates and set aside to rest for 10 minutes. 


Meanwhile, pour off all the duck fat from the hot skillet and add the red wine. Increase the heat to medium high and reduce the wine to half, scrapping the bottom of the skillet to release the brown bits stuck to the bottom. Add the cherry/vodka mixture and heat just to the barely simmering point for five minutes to poach the cherries. If necessary, add a few teaspoons of the reserved cherry juice. 


Remove the cherries with a slotted spoon and divide them equally over top and around the duck breasts. Add the butter and boil the sauce rapidly to reduce and thicken slightly, about three minutes. Correct the seasoning. Spoon the sauce over each duck breast.

















Thursday, August 10, 2017

Peach, Blueberry & Arugula Salad with Feta





This healthy and colourful Summer Salad makes the most of fresh ripe Ontario peaches and wild blueberries when their at their peak during the hot humid months of July and August. Scattered over a bed of peppery baby arugula with some chopped celery and crumbled Greek feta with a drizzle of olive oil or simple vinaigrette is all that is needed to dress this gustatory ode to summer.



Peach, Blueberry & Arugula Salad with Feta
Serves 4

4 cups wild baby arugula
2 celery stalks, finely chopped
2 ripe peaches, peeled and cut into slices
1/2 cup wild Ontario blueberries
1/4 cup Greek feta, crumbled
1 tbsp olive oil 
1/2 tsp Maldon salt


Please the arugula on a large platter and top with the sliced peaches, chopped celery, wild blueberries and crumbled feta. Drizzle with a little olive oil and sprinkle with a dash of Maldon salt, if desired.

























Wednesday, August 9, 2017

Coronation Salad with Onion Sprouts & Pecans





Originally, Coronation Chicken, or Poulet Reine Elizabeth, was made for the coronation banquet of Elizabeth II in 1953, but it is said to have been partly inspired by a similar and earlier recipe known as Jubilee Chicken, made for the Silver Jubilee of George V in 1935, which mixed the chicken in mayonnaise and curry. Created by the founder of Le Cordon Bleu cookery school, Rosemary Hume – rather than her better-known business partner, celebrity florist Constance Spry, as is often claimed – Coronation Chicken was a deliberate and tactful compromise between the luxurious and the thrifty for a country still under the dreary yoke of postwar rationing. The original recipe was published in the newspapers ahead of the coronation so that the 'common' people might partake of what their new queen would be eating on her very special day.



Modern Coronation Chicken Salad
Serves 6

4 boneless skinless chicken breasts
1 tbsp mild curry powder
2 tbsp sunflower oil
salt and pepper
1 cup red seedless grapes, halved
6 stalks celery, very finely chopped
1 container of onion, pea or clover sprouts
1/2 cup pecan, toasted

Dressing:
4 tbsp mayonnaise
1 cup crème fraîche
1/2 cup mango chutney
2 tbsp curry powder


Preheat the oven to 350°F. Rub the chicken with oil, curry powder, salt and pepper. Place on a baking tray and bake in the oven for 20 minutes until cooked through. Allow to rest for 10 minutes then pull into bite size pieces. Allow to cool completely before adding to your salad.

Mix the ingredients for the dressing very well. Mix the cooled chicken, celery, grapes, and half the alfalfa shoots with the dressing. Serve the Coronation Chicken Salad over mixed salad greens and garnish with alfalfa sprouts, grapes, pecans and some diced celery.



Original 1953 Coronation Chicken
Serves 6

The original coronation chicken recipe, concieved by Rosemary Hume for Elizabeth II's Coronation lunch in 1953 

2 medium chickens
1 carrot
Thyme, bay leaf, parsley and 4 peppercorns to flavour
1 dessertspoon curry powder
1 onion, chopped
1 tsp tomato purée
1 glass red wine
Juice of 1/2 lemon
2 cups mayonnaise
1-2 tbsp apricot purée
2-3 tbsp whipped cream


Poach two chickens for 40 minutes in water with the carrot, a splash of wine, thyme, bay leaf, parsley and four peppercorns. Cool in the liquid then remove the meat from the bones. To make the sauce, heat a tablespoon of oil in a pan and add two tablespoons of chopped onion. Cook gently for three minutes then add a dessertspoon of curry powder. Cook for a further two minutes. Add one teaspoon of tomato purée, a glass of red wine, 3/4 wineglass of water, one bay leaf, and bring to the boil. Then add a pinch each of salt, sugar and pepper, the juice of 1/2 a lemon and simmer for 5-10 minutes. Strain and cool. Add slowly to the mayonnaise, then stir in 1-2 tablespoons of apricot purée. Season again – the sauce must not be too sweet. Finish by adding 2-3 tablespoons of whipped cream. Add only enough sauce to coat the chicken lightly, then eat it with a rice salad or serve in sandwiches. 



















Tuesday, August 8, 2017

Treadwell: Superb Farm-to-Table Cuisine in Niagara





Stephen Treadwell is one of Ontario’s food stars. Formerly the head chef at Queen's Landing in Niagara-on-the-Lake and Auberge du Pommier in Toronto, Treadwell brought the European concept of 'farm-to-table' dining to Southern Ontario more than a decade ago, sourcing regional suppliers such as Cumbrae Farms and Best Baa Dairy within an easy transportation distance to the restaurant. The father and son team are vocal and passionate about emphasizing the best artisan producers of Southwestern Ontario, and their restaurant is a showcase of local farmers, producers and vintners. It's simple, perfect food, and allows the ingredients to speak for themselves. 

Whether it’s locally grown and organic 'Harvest 365' Heirloom Tomatoes with 'Monforte' water buffalo fresco focaccia croutons, 'Marc's' Wild Mushrooms, 'Pingue’s' 24 month aged prosciutto or 'Cumbrae Farms' Pork Tenderloin with pork belly, crispy pancetta, creamy polenta, pink peppercorns and charred radicchio, the food has provenance, is perfectly prepared, beautifully presented, and absolutely delicious. “When you have control over the creative aspects of a restaurant, you have control over the source of your ingredients,” said Treadwell. “Even cooking in this region for as long as I have, I have been wonderfully surprised by all the incredible ingredients we have found for the menu.” Combined with Sommelier James Treadwell's spot on wine recommendations and a staff that is friendly, attentive and knowledgeable, Treadwell Farm-to-Table Cuisine is undoubtedly the finest place to dine in Niagara-on-the-Lake, but with the Shaw Festival venues a short walk away, reservations are essential.



The outdoor patio is lovely on a warm summer evening

Treadwell's dinner menu features farm-to-table cuisine

Our wine server pouring a glass of Megalomaniac Bubblehead Sparkling Rosé

it a hint of sweetness, this sparkling Niagara bubbly is made in the traditional method of Champagne, and has a cranberry, raspberry nose and palate from the Pinot Noir base

Ravine Vineyard Sparkling Brut is a blend of Pinot Noir and Chardonnay

Roasted Red Pepper Soup with Lime Fromage Sorbet and Puff Pastry Cheese Straw

Enjoying a glass of Leaning Post Rosé with dinner

Cumbrae Farms Pork Tenderloin served with Pork Belly, Crispy Pancetta, Creamy Polenta, 
Pink Peppercorns and Charred Radicchio

Indian Spice Dusted West Coast Halibut served Curry Roasted Peanuts, Summer Vegetables 
and Cilantro Lime Yogurt

















Heirloom Tomato Tarts
Serves 6
Recipe courtesy of Chef Stephen Treadwell

7 oz Monforte Belle sheep’s milk cheese or chèvre
1 1/2 lb lbs selection of heirloom tomatoes
1/3 cup extra-virgin olive oil
1 tbsp fleur de sel
Freshly ground black pepper, to taste
2 tbsp 15-year-old balsamic, or similar

Tart Dough:

3/4 cup butter
1/3 cup sugar
2 tbsp orange zest
1 cup flour
3/4 cup ground almonds
2/3 cup toasted panko crumbs 

Basil Purée:

1 cup basil leaves
1/4 tsp salt
1/4 tsp freshly cracked pepper
2 ice cubes


For the basil purée, add all the ingredients together in a mini food processor and purée until smooth, and set aside. The ice cubes will prevent the basil from turning grey in the process.


For the dough, mix the butter and sugar together. Add the orange zest, flour, ground almonds, and panko crumbs to form a dough. Mix, being careful not to overmix. Roll the tart dough into six 4-inch balls. Work the dough with your fingers to create shells approximately 1/8-inch thick and press into individual tart shells. Preheat the oven to 350°F. Cover the tarts with baking paper and beans and cook “blind” approximately 10 to 12 minutes. Let the shells cool.


Mix the basil purée with one tablespoon of the Belle cheese to create a spreadable mix, then lightly coat the base of each shell with a little of the basil mixture. In a large bowl, season the tomatoes with extra-virgin olive oil, salt, and black pepper. To intensify flavours and vary textures, blister some of the smaller tomatoes in a hot pan using a little extra-virgin olive oil, and then season with fleur de sel and black pepper.


Arrange the blistered and raw tomatoes inside each of the tart shells. Garnish with a “quenelle” of the Belle cheese — to form a quenelle, shape the cheese between two teaspoons to create an almond-shaped lozenge. Place in the centre of the plate, and spoon extra-virgin olive oil and balsamic around the tart. Finish with a sprinkling of fleur de sel as desired.
















Monday, August 7, 2017

Kitchen 76 at Two Sisters Vineyard in Niagara





Located in the heart of the Niagara Peninsula, Two Sisters Vineyards is one of the newest wineries in Niagara-on-the-Lake having just opened two summers ago. A labour of love from the Marotta family, whose fortune derives from real estate development, the winery is run by sisters Angela Marotta and Melissa Paolicelli who stylishly front the operations. Inspired by the flavours of the season and the bounty of Niagara produce, the menu of Kitchen76 echoes the owner's Italian heritage and was created to complement the vineyard's wines. In the kitchen is chef Justin Lesso, who has created a straightforward collection of simple Italian dishes made with a keen attention to detail including a selection of Italian antipasti from Arancini, Carpaccio and artfully presented Salumi e Formaggi board served on long wooden planks; housemade pasta such as Ravioli stuffed with ricotta and pecorino and tomato sauce, and Strozzapreti with basil pesto, grilled zucchini and pecorino; as well as delicious gas fired pizzas including Fungi with oyster mushrooms, pancetta, asiago, spinach and mozzarella, Dolce e Solato with mozzarella, gorgonzola, pear, Prosciutto di Parma, toasted walnuts, arugula and honey to the classic Margherita with fresh mozzarella, tomato, basil and olive oil. The wines, which are also available in the adjacent tasting room, are impressive. We enjoyed a glasses of Two Sisters Vineyards Rosé and Eleventh Post red to start, and were very pleased with the wine's depth and flavour. The service is friendly and professional, the food very good and the views from the outside terrace of the restaurant are glorious. Rich in history, culture and natural beauty, Niagara-on-the-Lake is a magical destination to enjoy a leisurely summer weekend and explore the local wineries. 



The lunch menu at Two Sisters Vineyards in Niagara on the Lake

Two Sisters Rosé

Two Sisters 'Eleventh Post', a blend of Cabernet Franc, Cabernet Sauvignon and Merlot

Leek and Potato Soup with swiss chard and ricotta with homemade croutons

Carpaccio with shaved Ontario beef tenderloin with arugula, pecorino and imported truffle oil

Margarita Pizza made with fresh mozzarella, tomato sauce, basil and extra virgin olive oil










Charred Asparagus & Pecorino Salad with Red Pepper Sauce & Croutons
Serves 4-6
Recipe courtesy of chef Justin Lesso

Salad:
2 bunches of Ontario asparagus, woody ends removed
4 oz Pecorino Romano cheese
2 cloves garlic finely minced
1 sprig rosemary chopped
2 tbsp extra virgin olive oil
1/2 tsp truffle oil
Salt and pepper to taste

Croutons:
1 day old baguette torn into small pieces by hand
Olive oil to coat
Salt and pepper

Red Pepper Sauce:
3 red bell peppers, charred and then peeled and seeded
1/4 white onion diced
1 clove garlic chopped
2 tsp smoked paprika
1/2 cup dry white wine
1 whole bay leaf
20 oz canned San Marzano plum tomatoes
1 tbsp white wine vinegar
4 tbsp extra virgin olive oil


Sweat the onion and chopped garlic in olive oil until very soft, then add the white wine and cook for one minute to cook out the alcohol. Then add the cleaned roasted peppers and tomatoes with a whole bay leaf and smoked paprika and cook on medium heat stirring to make sure nothing sticks. Add all of the ingredients to a blender with the vinegar and blend until completely smooth. Season with salt and pepper to taste and adjust vinegar to your preference if needed.

Toss the bread and olive oil with seasoning to coat and place on a sheet pan evenly spread out. Bake at 325°F tossing frequently until golden brown and crispy. Toss the cleaned asparagus in the garlic, rosemary, olive oil, salt and pepper and place on a hot grill for about one to two minutes and flip for the same amount of time. 

Plate the asparagus which ever way your mind seems to take you and garnish with red pepper sauce, crispy croutons and Pecorino Romano shavings. 






















Friday, August 4, 2017

Churrasqueira Martins: Superb Portuguese Seafood





Owned and operated by Carlos and Samantha Martins since 1992, Churrasqueira Martins Grill House is a neighbourhood gem, tucked away in a lacklustre plaza near Rogers and Old Weston Road in Toronto. Famous for its fabulous fish and succulent Barbecue Chicken, Martins imports their fish twice a week from Portugal which arrives fresh on ice, never frozen, and serves quite possibly the city's best whole grilled fish and seafood in the city. Cooked to perfection and flavoured with love, the Grilled Octopus is the best in the city. Relaxed and informal with an outstanding menu of over 60 Portuguese classics and extensive wine list including their own wine brand of house red and white, Martins sensational cuisine is only matched by their warm, friendly and gracious staff, helpful with any menu recommendations and attentive to our every whim. 

Arriving for a weekend lunch on a hot sunny summer afternoon, we began with complimentary plates of Presunto, a traditional dry-cured ham from Portugal, as well as heaping bowls of spiced olives, as we enjoyed a bottle of Martins house white wine, followed with an assortment of appetizers including delicious Grilled Squid topped with parsley infused olive oil, an impressive platter of gorgeous Grilled Tiger Shrimp and Chouriço à Bombeiro, grilled smoked Portuguese sausage that arrives flaming in Aguardiente, nestled on a terracotta-shaped pig. Entrées are equally delicious, such as Martins generous Grilled Octopus, and their traditional Arroz de Cabidela, a Portuguese Chicken Stew made with chicken blood and served with rice. Not to be missed are Martin's Pastéis de Nata, Portugal's famous custard tarts which are served hot from the oven, as they are freshly baked per order. Open seven days a week, there is absolutely no place outside of Lisbon to find better grilled fish and seafood than Churrasqueira Martins. We have become so addicted to their sensational seafood and warm hospitality that, with our greatest restraint, we limit ourselves to only one visit per month.



Martins House White Wine

The warm and inviting interior of Churrasqueira Martins


Lula Grelhada - Grilled Squid Topped with Parsley Infused Olive Oil

Gambas Grelhada - Grilled Tiger Shrimp

Chouriço à Bombeiro - Grilled Smoked Portuguese Sausage Flaming in Aguardente

The sausage is served sliced into small bite size morsels

Polpo Grelhado

Chef Salad with Mix Greens, Pineapple, Goat Cheese, Red Onion and House Dressing

Arroz de Cabidela - Portuguese Chicken Stew with Rice

Pastéis de Nata - Portuguese Custard Tart, freshly baked per order