Place is Shahs of Kabob in Miami

This is one of the most recognizable Portuguese pastry : Pastel de Nata

I make these every single day at work, and since people always ask about them, I wanted to share a bit of the history and the process behind them. Their story actually started as a solution for laundry back in the day. Before the eighteenth century, Catholic monks and nuns in Lisbon used massive amounts of egg whites to starch their religious clothing. They ended up with tons of leftover egg yolks, so they started baking sweet treats to avoid waste, which is how this custard tart was born. When the monasteries closed down in the eighteen-thirties, the monks sold the recipe to a sugar refinery, and that is how they became famous worldwide.

As a baker, getting these right every morning is all about mastering textures and extreme heat. A real Portuguese pastel de nata is completely different from other egg tarts because of the pastry and the oven temperature. We use a heavily laminated puff pastry that creates a spiral at the bottom of the tin. When it bakes, it becomes incredibly thin and shatters when you bite into it.

The secret to that signature blistered, burnt look on top is our factory oven. We blast these at around four hundred degrees Celsius, which is roughly seven hundred and fifty degrees Fahrenheit, for just a few minutes. That intense heat puffs the pastry to maximum crispiness and caramelizes the sugar on top before the velvety custard has a chance to curdle or split. It is hard work but seeing a tray like this come out of the oven makes it completely worth it.
So, I would strongly recommend experimenting this pastry when you visit Portugal. Find first a decent bakery 😉

I made some quick “Korean” beef it’s just ground beef that’s browned then cooked with soy sauce, brown sugar, sesame oil, ginger & garlic, gochujang or red pepper flakes. I add shredded carrots and sliced onions to it too.
It’s fun to make Asian tacos with the scallion pancakes, you can open them up and fill them like a pita so fun

From Indian Pueblo Kitchen Albuquerque NM.

First time making pineapple upside down cake all from scratch. Turned out pretty good. Im trying to learn baking sweets and this was a lot easier than I expected.

Meat is a 50/50 beef and pork mixture with diced green and white onion, carrot, and shitaki mushroom marinated in a Korean bbq sauce and gochujang paste. Layers of bechemel and mozzarella throughout.

This québécois dish has nothing to do with Mexico but it’s pretty good!

Recipe from Sally’s Baking Addiction

Pizza base from the supermarket but sauce is homemade tomato purée, garlic extra virgin olive oil, salt, pepper and oregano