tag:www.culinaryseductions.com,2011://1 2010-10-25T08:38:46Z Don't waste time, not having a good time! Culinary tips, recipes and fun practical advice for the budding romantic. Movable Type 3.34 tag:www.culinaryseductions.com,2010://1.508 2010-06-07T20:18:58Z 2010-10-25T08:38:46Z

Chipotle, South St. Burger Co. and Mendocino Farms are carving a path with real food.

Sue Chipotle, South St. Burger Co. and Mendocino Farms are carving a path with real food. We don’t usually think of quality when we think of fast food, but that is changing. Fast food is moving away from frozen, low-grade, mass processed, and cheap “product” to fresh, local, organic, naturally raised, and hormone & antibiotic-free food. “People are pickier about what they eat these days” says Jay Gould, President of South St. Burger Co., a Toronto based burger bar chain that grills up fresh, naturally raised, hormone & antibiotic-free burgers. Books, television shows and films such as Fast Food Nation, Super Size Me, Jamie Oliver’s Food Revolution and Food, Inc. have exposed the dark realities behind mega-corporate manufactured food products and the ill effects their production has on livestock, agriculture, employees and the public. As a result, there is a transformation to real food from local sources. Brands such as Chipotle, South St. Burger Co., and Mendocino Farms are delivering real food that is fast. Great food starts with the best ingredients you can get your hands on. When I cook to impress, I look for the best ingredients I can get. It’s not cheap, but it tastes better. So when I go out to eat, I look for a restaurant that wants to impress me…whether I want a four-hour fine dining experience or a ten-minute fast food indulgence. “Food With Integrity” Chipotle Mexican Grill is a leader in this fast food paradigm shift. It has been around since 1994 when founder and classically trained chef Steve Ells started serving up big, tasty and fresh burritos and tacos out of a converted ice cream parlor in Denver, Colorado. Chipotle is the benchmark brand having over 900+ restaurants in the United States, Toronto, London and soon Paris and Fankfurt. They use the finest, freshest, all natural and local ingredients. I can confirm this because I used to work at Chipotle’s first international restaurant in Toronto. The food we cooked was outstanding for the extremely high volume of output. Chicken and beef come in fresh several times a week from Berretta farms, a local farm in Ontario, Canada that is known for high quality, naturally raised, hormone & antibiotic free meats. The pork comes pre-cooked from a farm in Quebec and it’s delicious too. Fresh produce and fruit are also delivered several times a week. Guacamole, salsas and dressings are made fresh several times a day and lettuce is cut for salads, burritos and tacos while cheese is shredded daily. You never get any leftover cooked food at Chipotle. Chipotle has one location that serves up breakfast burritos at Washington Dulles International airport. They are also experimenting with introducing chorizo (Mexican sausage) and soup on the menu. In Paris, they will serve wine and have additional meats such as goat. However, you won’t see them deviate too much from the core menu because people crave the chipotle flavor. Although these ingredients come at a cost, Chipotle has proven that people want quality food even if they have to pay more for it. They have paved the way for other brands in the fast food sandwich segment (yes, a burrito is considered a sandwich) to take the leap away from serving cheap, low quality product to real food. “Be the Right Choice” What is Jay’s favorite burger from his South St. Burger Co.? It’s a large beef patty with curry mayo, Dijon horseradish, tomatoes, ketchup and Swiss cheese. Those are just some of the more than 25 gourmet toppings you can choose to put on a fresh, naturally raised, hormone & antibiotic-free burger patty. Jay Gould, the entrepreneur behind New York Fries, started South St. Burger Co., with one location in Toronto in 2005. Although Jay may already be the Lord of Fries (with over 185 New York Fries shops in Canada, Korea, Bahrain, United Arab Emirates and Hong Kong) he may soon become The Fresh Prince of Real Burgers because of his quest to make the best burger possible. Burgers and fries are a classic combination. Since New York Fries (is known for having delicious fries, not just any burger would do. Instead of adding a burger to the New York Fries brand, Jay created a new restaurant and took time to create the food. He and his team visited successful Mom & Pop burger bars in New York, Chicago and Los Angeles before experimenting with ground beefs, buns and toppings. South St. also has taken cues from Chipotle. The style in which one orders, the hip atmosphere, using naturally raised and local ingredients, making food in front of the customer, and eco friendly initiatives to name a few. The end result of Jay’s research was a patty made from naturally raised, hormone & antibiotic-free beef from Rowe farms in Ontario, Canada. There are some frozen inputs imported from New Zealand; however, the patties are formed fresh in Toronto. Why New Zealand? According to Jay, New Zealand has more sophisticated processing technology than Canada and the United States. This makes for a better tasting burger. It’s one of the most delicious burgers I have ever tasted from a fast food restaurant. The burger comes with your choice of a whole wheat or white fresh baked bun that is delivered fresh daily. Cheese (goat, Swiss, cheddar, pepper jack and soon blue cheese) and bacon cost extra. French fries from New York Fries, poutine, fresh onion rings (which are delicious too) and real milk shakes can accompany your burger. What I really respect about Jay Gould and his South St. Burger Co. and New York Fries brands is that they’re “not trying to be total health food, they’re trying to be real food!” South St. Burger Co. has 12 locations, with a new location coming to the Shops at Don Mills in Toronto in the summer of 2010. They expect to expand to over 100 locations in Canada. The future of fresh and tasty burgers in Canada looks bright! “Seasonal and Local” Mendocino Farms, a gourmet sandwich restaurant with 3 locations in Los Angeles, is priming itself to be a national brand. The brand boasts that “sophisticated wine country-inspired ingredients composed with a fine dining approach to flavor pairing make Mendocino Farms the premier eco-artisan sandwich concept.” The idea is to reconstruct a fine dining experience within a sandwich. It’s a good idea. There is a need for a better sandwich than Subway and Quiznos on a national level. Although a great concept, the execution is problematic. I wasn’t impressed after actually tasting a few of their sandwiches. The menu is rather large and confusing, making it difficult to choose the “right sandwich.” Also the way you order is a bit silly. Girls greet/hold you at the front door and make you line up creating the illusion that the store is busier than it is. They take your order and then hand it to you before you walk in the store. Then you hand it off to a guy behind the counter and wait until your name is called. Once your name is called you go to the cashier who gives you your food after you pay for it. They need to streamline this process if they want to be more than just a regional chain. In my mind, if a sandwich isn’t fantastic then why bother putting it on the menu? I sampled the Blue Buffalo Chicken sandwich and the Caprese sandwich. Both were pretty boring. In fact, the most exciting thing about the Mendocino Farms experience was the Boylan’s soda fountain that dispenses several different flavors of sugar cane gourmet soda. It was exciting to see a gourmet soda fountain; however, I think I went into hyperglycemic shock after tasting their root beer. My review won’t matter. Mendocino Farms has great marketing and their food is real! They will be successful because there isn’t anything challenging them in the gourmet sandwich segment. When Quiznos first came out, it was a better option than Subway for a sandwich, but have you tasted a sandwich from Quiznos lately? It’s sub-par at best. “That’s What a Hamburger is All About” Fresh, made to order, fast food is not a novel concept. In N’ Out has been serving fresh, made to order burgers and hand-cut French fries in California, Nevada and Arizona since 1948 (that’s longer than McDonalds). Their menu is simple and their food tastes delicious. Chipotle is based on In N’ Out’s model. In N’ Out has a very simple menu with fresh ingredients. Crew members must become masters at every station before being considered for a management position. In N’ Out and Chipotle keep their operations simple, clean, consistent and they use fresh food. “Eat Well!” The Chipotles of the world didn’t exist when I was growing up. McDonalds, Burger King, Wendy’s, Taco Bell, and KFC dominated fast food. And although Chipotle, South St. Burger Co. and Mendocino Farms are innovators, Jay Gould believes it’s the “big burger companies that we should look to for future trends.” McDonalds may not serve real food, but they serve value and have deep pockets to market “healthier” food items on their menus. While Jay might be right, I still hope people make informed choices and don't get fooled by marketing alone. Although a real meal will likely always cost a bit more than ultra-processed crap, at least you can now get fresh fast (so the savings on time is diminishing). Plus, a few dollars more in the short term may lead to greater savings in the long run. After all, you get what you pay for... and you are what you eat. ]]> tag:www.culinaryseductions.com,2010://1.507 2010-04-27T14:03:17Z 2010-10-25T08:38:46Z

Give her only the best if you can afford it and can get a reservation!

Sue Give her only the best if you can afford it and can get a reservation! See the new best restaurants in the world list! A Danish restaurant which serves dishes such as radishes in edible soil has emerged as the best in the world, knocking Spain’s exclusive El Bulli off the top for the first time in five years and demoting the coveted British eatery The Fat Duck to number three. Read the rest of the article and see the new list! ]]> tag:www.culinaryseductions.com,2010://1.505 2010-01-19T15:41:50Z 2010-10-25T08:38:46Z

It’s not your ordinary cookbook.

Sue Merrymaking Mushroom-Çrusted Sole to Naughty Turned Nice Carrot Cake with Cream Cheese Icing. I want some! In a crowded space of mundane cookbooks, Bite me by two relatively unknown foodistas/chef sisters Julie Albert & Lisa Gnat stands out. It’s a self-published work of passion that is fun and playful, containing simple and delicious (mostly comfort food) recipes with sexy and hip graphic design. Bite me reminds us how fun cooking is supposed to be. It starts with entertaining and descriptive recipe titles and indexes. Salad recipes are under UNDRESS ME and soup recipes under SPOON ME. Also interesting quotes/trivia from varying sources called BITE ME BITS and eye-catching photos (not of just food) fill the pages. It’s very visually pleasing! Originally, I purchased this book as a gift. However, as I write this review it makes sense that I add Bite Me to my collection. It’s a very sassy cookbook that I highly recommend. It’s available in Canada at Indigo/Chapters and at select Border’s bookstores in the United States. For more information visit Bitemecookbook.com ]]> It’s not your ordinary cookbook. tag:www.culinaryseductions.com,2010://1.504 2010-01-19T15:28:53Z 2010-10-25T08:38:46Z

King Crab Will Sweep Her Off Her Feet!

Sue King Crab Will Sweep Her Off Her Feet! Incredibly delicious and easy to prepare, the King Crab is one of the most delicious bites I have ever eaten. It’s my opinion that it’s tastier than lobster. It has a sweet, subtle flavor. However, when dipped in the combination of butter, garlic, chives and lemon you will sense a taste that will make your body uncontrollably twitch with joy. Your mouth will open in amazement! Eventually, you will relax with glee before you crave to do it again. Delicious Sipping a Reisling or Voignier is suggested but Sparkling wines such as Prosecco and Champagne will work as well to compliment the crab. Easy The crab (in most cases) is already cooked and flash frozen. All you have to do is thaw it out and warm it up. Check out the recipe for King Crab with Lemon Chive Garlic Butter. Types of King Crab There are three types of King Crab, Red King Crab is the most prized. Blue King Crab tastes close to Red King Crab Golden King Crab are the smallest of the three and are comparably in flavor to Blue King Crab. Where To Get Costco has amazing Red King Crab Legs. Try to find out when they will be at a store near you or you can get them online at Costco.com Also you can get them from FishEx (Alaska seafoods). ]]> tag:www.culinaryseductions.com,2009://1.503 2009-10-05T16:16:36Z 2010-10-25T08:38:47Z

Simple Fiesta Feast For Two

Sue Simple Feast For Two Fall is coming or is here for some parts of North America. I tend not to go with the grain on making heavy meals to seduce your date all the time when the weather gets cooler. Mexican food is one of my favorite cuisines that works well in any climate. It’s festive, flavorful soul food. The below meal are some of my classics that I truly love! I hope she will too! 1) The Margarita Let’s start with the liquid libation that is needed to help lubricate the evening. The Perfect Margarita is the easiest recipe to master. Get recipe. 2) Chips and Guacamole You’re going to need something salty and delicious to accompany your pitcher of margaritas. Chips and fresh guacamole are the answer. Get recipe. 3) Wild Mushroom Quesadilla Now let’s move on to something that is warm, cheesy and delicious. The wild mushroom quesadilla is a perfect concoction to satisfy that hunger. Get recipe. 4) Mexican Hot Chocolate (optional) This is not only delicious it is simple. Churros (Hispanic donuts) would go great with this drink or just buy a good plan donut to dip in your hot chocolate. Get hot chocolate recipe. You can spice up your dishes with your favorite hot sauces or try these delicious sauces from All Spice Cafe! ]]> tag:www.culinaryseductions.com,2009://1.502 2009-10-02T15:59:19Z 2010-10-25T08:38:47Z

Dead Sexy Gourmet Hot Sauce

Sue Check out their website for locations. These sauces will be a staple in my pantry from now on. ]]> Dead Sexy Gourmet Hot Sauce tag:www.culinaryseductions.com,2009://1.501 2009-08-02T15:47:08Z 2010-10-25T08:38:47Z

Cherish cherries!

Sue Cherish cherries! How to Select Cherries can be either sweet or sour. Their season runs from May - August. Choose brightly colored cherries that are not soft to the touch. Sweet cherries are larger than sour cherries and are great to eat raw or cooked. The most popular varieties range in color from dark red to purplish black to golden red. Sour cherries are too tart to eat raw. The are great in tarts, cobbles, pies and preserves. The most popular sour cherries are bright red. How to Store Keep cherries in a bag in the refrigerator and wash them before using. Cherries go very well with many flavors and foods. These are some of the more popular matches. * ALMONDS * Apricots * Armagnac * Brandy * Cheese - Brie, goat, ricotta * CHOCOLATE - Dark and white * Cinnamon * Coconut * Cognac * CREAM AND ICE CREAM * Cream Fraiche * Duck * Grand Marnier * KIRSCH * Lemon, Juice - Zest * SUGAR * VANILLA * Vinegar - ice wine - red wine * WINE - dry red Flavor Marriages Cherries +almonds + cream + kirsch + vanilla Cherries + chocolate + walnuts Cherries +coconut + custard Cherries +coffee + cream Cherries +goat cheese + ice wine vinegar + black pepper + thyme Cherries + mint + vanilla Cherries + orange + sugar + dry red wine ]]> tag:www.culinaryseductions.com,2009://1.495 2009-06-30T13:36:19Z 2010-10-25T08:38:47Z

Flip meat and open beer bottle at the same time!

Sue You can get it here. ]]> Flip meat and open beer bottle at the same time! tag:www.culinaryseductions.com,2009://1.491 2009-06-26T12:43:19Z 2010-10-25T08:38:47Z

Tips for creating the ultimate burger.

Sue Tips for creating the ultimate burger. 1. Select Your Meat. (If you’re a vegetarian then check out this recipe). The best burgers, according to my research come from ground chuck, which is about 20% fat. Meat labeled "ground beef" or "hamburger" can be up to 30 percent fat and you really don’t know what part of the animal the beef is coming from. Also those burgers tend to be too fatty. Higher-end meat, such as sirloin, is often leaner and trimmed of excess fat, which makes for a dry burger. Freshly ground chuck is best. Take a piece of chuck and let your butcher at the market grind it up for you. A coarse setting is best for juicy burgers. • Ground chuck has about 20 percent fat. • Ground sirloin has about 15 percent fat. • Ground round has about 11 percent fat, making it a favorite of dieters, but producing less-juicy burgers. 2. Season Your Meat. Many people just want great beef, straight up with salt and pepper. If you have bought already ground meat then I suggest you do season it with something delicious. It's a good idea to add flavors and fat if you are using leaner cuts of beef. You can add moisture at the same time with finely minced vegetables such as onion, mushrooms, or mild chiles are especially good for this. Adding a pad of butter to leaner meats works really well. Liquids - Worcestershire sauce and soy sauce are perhaps the two most common liquids to add to burgers. Most recipes call for about a Tablespoon of liquid per pound of meat, but I have seen anywhere from a teaspoon to 2 Tablespoons. Wine is another option. Just plain water is also great. I would use that if using top quality meat. Spices - Other than salt and pepper, almost any spice in the cabinet is a good addition. Garlic or onion powder are probably the most common. TIP #1: When adding other ingredients to ground meat, use a spoon or spatula to avoid heating the meat with your hands. See below. TIP #2: Prior to cooking your burger, taste the meat for desired seasoning. Eat it raw if you're a stud, or fry up a piece of meat about the size of a quarter and eat it. Adjust seasoning to your liking. Remember you can add, but you can't take away! 3. Shape your Meat. Don’t play with your meat too much. If you handle it a lot, the warmth of your hand will melt the fat. The meat should be chilled and you should either wet your hands under cold water or use a spatula. When making the patties, do not compress the meat. Instead, the perfect hamburger patty should have multiple tiny holes to hold the juices released during the grilling process. I like to use a large ring mold and gently add the meat to form the patty. The burger should not be more than 3/4 inch thick. If you have time, it's a good idea to cover and keep your patties in the refrigerator for at least an hour. This will help keep the shape of the burger when cooking and it aids in heightening the seasoning of the meat if any has been added. 4. Cook Your Meat. On a medium high heat, grill your meat turning over once, for about 4-5 minutes total for rare or about 5-6 minutes for medium-rare. (Burgers will continue to cook slightly off the grill.). DO NOT PRESS DOWN on the meat. It will release the juices and dry out your burger. To test to see if the burger is done, touch your meat. Medium-rare is softly yielding, medium is semi-firm, well-done is firm. Also look at the juices. When they start to come out of the top of the burger, it's medium. When the juices that have oozed out of the top get cooked (stop looking red and become a bit more clear), it's medium-well. A combination of the two techniques should work well. Types of Burgers: The basic burger (1/4-3/4 pound burger) Sliders (mini hamburgers) Juicy Lucy (American cheese stuffed burger) Resources: Trial and Error (years of testing) http://lowcarbdiets.about.com/od/cooking/a/easybestburgers.htm America's Test Kitchen Gourmet.com Epicurious.con ]]> tag:www.culinaryseductions.com,2009://1.490 2009-06-23T01:48:51Z 2010-10-25T08:38:47Z

Celebrity chef opens half-baked food market

Sue I was expecting to be transported to the Culinary Garden of Eden upon entering McEwan’s. It was the grand opening of the highly anticipated grocery at Don Mills and Lawrence, and I was excited by the prospect of new gourmet delights brought to me by a Toronto-based celebrity chef. “Gourmet food is on the rise,” I thought to myself as I chugged my iced coffee, pumping myself up for the big day. North York will be home to another much needed alternative to corporate eateries and sterile foods. I entered the prepared food section of a bustling and modern food market and was greeted by two large LCDs listing the fresh eats of the day. I read the screens and thought to myself… wouldn’t it be cool to show a tantalizing food video or a recipe demo rather than just using them as digital chalkboards? My thoughts were interrupted by the subtle sound of sensual trance music in the background. How hip? How cool? How… is that Wonder Bread? The recipe for a half-baked gourmet market is born. “Make it the best it can be” is the McEwan motto. Is Wonder Bread really the best? What about Old El Paso? I think not. These are just some of the basic grocery brands intertwined with pretentious products such as a $36 bottle of “McEwan’s Ice Pressed Olive Oil”. What is ice-pressed olive oil? Don’t get me wrong, I love basic grocery brands and expect to see them in most grocery stores, but it ticks me off when people overcharge for them. Save your money and pick them up for less at another market down the road! So what about the higher-end items, you ask? If you can set aside the pretentious olive oil and rather underwhelming produce section, McEwan’s does have a couple things going for it. 1) It does an okay job with the prepared foods, although there isn’t a true salad bar, 2) The cheese section is better than most other options in the area, and 3) The meat counter is quite impressive. This is actually the best part about the whole market. They have gorgeous cuts of aged USDA PRIME meats and all sorts of lovely looking swine and cattle. I was also impressed by the selection of BBQ sauces to accompany the meats and was pleased to see hard-to-find favourites such as Stubbs and the Red Head Pantry. But these positives bear a hefty price tag. It would only be on a rare and special occasion that I would save up to buy a tiny morsel of steak or cheese. Even then, I’d probably be more willing to splurge at Whole Foods. I prefer its philosophy of high quality and good health to the rather confusing “high-low” concept at McEwan’s. Whole Foods also has better produce, better prepared-foods (including a salad bar), and a nice bulk food section (which you also can’t find at McEwan’s). For daily shopping, I prefer Longo’s because their products are reasonably priced and of great quality. They are home-style gourmet, satisfying everyday shopping, and have the best produce section in the city (prices and product). They also have a great seafood counter, bakery, deli, and salad bar. Overall, I have to give McEwan’s gourmet grocery a “not sexy” rating. Too expensive for Wonder Bread and ice-pressed olive oil, but the meat counter is magical and worth the price for a special occasion! ! Check out my review of McEwan’s North 44 restaurant. ]]> XX - Not Sexy X - Frigid $$$$ - Expensive $$$- Pretty Expensive $$ - Not Bad $ - Cheap ]]> tag:www.culinaryseductions.com,2009://1.489 2009-06-22T17:19:06Z 2010-10-25T08:38:47Z

Simple, sexy recipes from last week! Check em out!

Sue Check em out! ]]> Check em out! ]]> tag:www.culinaryseductions.com,2009://1.488 2009-06-22T16:54:15Z 2010-10-25T08:38:47Z

The sixty second screw!

Sue The sixty second screw! Check out more screws here! ]]> tag:www.culinaryseductions.com,2009://1.487 2009-06-16T15:37:12Z 2010-10-25T08:38:47Z

Imagine an all Italian Ikea and Costco in one!

Sue The Seafood Depot in Woodbrige, Ontario is like an all Italian Ikea and Costco in one. It’s a wonderful warehouse of fresh and frozen fish, seafood, live lobster and Italian groceries, furniture (not a lot) housewares and giftwares. It’s the largest Italian grocery I have ever been in. The quality is decent (for the most part) and the prices can be cheap. I was happily surprised to discover this about the Seafood Depot because I came just to purchase a few pounds of frozen Mahi Mahi. I had no idea there was anything else other than seafood at the Seafood Depot. I was so overcome with joy that I bought a terribly cheesy Van Gogh serving dish. It was on a sale for $5 and I love it! I also bought six white cereal bowls (they were three for $1). However, the frozen Mahi Mahi I purchased to make fish tacos was excellent. The two pounds of fish come in individual vacuum sealed portions. Take out a fillet or two when cooking for your sweetie and keep the rest in the refrigerator for another day. I highly recommend a visit to the Seafood Depot. I will be a frequent visitor! ]]> Check their website XXXX - Dead Sexy XXX - Sexy XX - Not Sexy X - Frigid $$$$ - Expensive (over $200 per couple) $$$- Pretty Expensive ($100-$200 per couple) $$ - Not Bad (over $50 per couple) $ - Cheap (not more than $50 per couple) ]]> tag:www.culinaryseductions.com,2009://1.486 2009-06-12T15:32:13Z 2010-10-25T08:38:47Z

Emily Post's table setting guide.

Sue Emily Post's etiquette everyday ~ entertaining. Emily Post's name has become synonymous, at least in North America, with proper etiquette and manners. "For a basic table setting (pictured), here are two great tricks to help you – remember the order of plates and utensils: 1.Picture the word “FORKS.” The order, left to right is: F for Fork, O for Plate (the shape!), K for Knives and S for Spoons. (Okay – you have to forget the r, but you get the idea!) 2. Holding your hands in front of you, touch the tips of your thumbs to the tips of your forefinergers to make a lower case ‘b’ with your left hand and a lower case ‘d’ with your right hand. This reminds you that ‘bread and butter’ go to the left of the place setting and ‘drinks’ go on the right. Emily Post could have used that trick – she was often confused about which bread and butter belonged to her—and sometimes she used her neighbor’s! In which case, when it was called to her attention, she would say to the dismayed lady or gentleman, “Oh, I am always mixing them up. Here, please take mine!” 3. Some other things to know: * Knife blades always face the plate * The napkin goes to the left of the fork, or on the plate * The bread and butter plate and knife are optional Check out the "informal" and "formal" table settings. Also check out the "Men's Top Five Mistakes" article on the left hand navigation. There are some good points." ]]> tag:www.culinaryseductions.com,2009://1.485 2009-06-12T15:04:39Z 2010-10-25T08:38:47Z

That is the actual name!

Sue SEXY ROSÉ 2008 Vinho Regional Alentejano (Fita Preta) A wine can be sexy. It's a simple wine that tastes better after the first glass. I would have to agree with the tasting note from THE LCBO. The LCBO is the "Liquor Board of Ontario." It's reasonably priced (by Canadian standards ) at $14.95 (CD). Check out where you can get your Sexy Wine. "TASTING NOTE: This flirtatious pink wine is as playfully seductive as the name implies. Strawberry and cherry aromas mingle with earthy notes and exotic floral accents. Juicy red berry flavours emerge on the palate, coupled with a delicate touch of spice. Comprised mainly of traditional Port grapes Touriga Nacional and Aragónez (aka Tempranillo), this rosé makes a delightfully satisfying sipper, or enjoy it with traditional Portuguese/Brazilian pastéis de bacalhau (cod in a light pastry) or honey-barbecue sausages."]]> That is the actual name!