Tonight, we are hosting a Portuguese Dinner for eight guests. Each guest paid to attend and the proceeds go to Lake Country School. Here is the menu: Aperitivos – AppetizersChouriço com Pão – Chorizo with BreadAmeijoas à Bulhão Pato – Clams with Garlic and Cilantro
Azeitonas – OlivesVinho Verde – Green Wine Sopa - Soup
Caldo Verde – Green Soup Entradas – EntréesSardinhas Grelhadas com Pimentos – Grilled Sardines with PeppersFrango na Púcara – Jugged Chicken
Vinhos Tinto e Branco – Portuguese Red and White Wines Sobremesas – Desserts
Café e Digestivo – Coffee and Port Win Tarte de Nata – Custard TartSuspiros com Ovos Moles – Meringues with Sweet Soft Eggs Café e Digestivo – Coffee and Port Wine
I started the morning thinly slicing 3 pounds of collard greens for the Caldo Verde. My wrist is still aching from the task.
The soup is now finished and will be reheated right before serving. The clams are soaking in water to release their salt and grit. The sardines are covered in salt and ready to be grilled this evening. The sweet eggs are made. The custard is in the oven. Luisa is hacking the whole chickens to bits so that the chicken dish can be assembled. We are right on schedule. The wine will be uncorked around 4 p.m. and that is when the fun really begins.