2,246 Discussions and CommentsMember since Aug. 2, 2001
Of all the IWC lines, my favorite has always been the Portuguese. By my unofficial count, I have owned more than 16 different Portuguesers over the years, though currently I have only my two long time favorites, the Jubilee and the Pisa, which is on my wrist as I travel to New York for the Boutique opening.
Travel schedule dictated I come the night before, so I decided to stop and meet my sister and her family for dinner. Since they live in New Jersey, I flew into Newark and we met at a local restaurant.
Newark is always a treat. The planes are always late (and mine was), and the people are always surly (they were). And Newark itself? How do I say this politely? Well, you won't find it listed in tourist guidebooks as a top place to visit. But if you know where to go, Newark has a confluence of a large number of outstanding Portuguese restaurants, and we headed to a favorite.
Shellfish isn't easy to come by in my home of Ohio, so I thought I'd start with a little crab.
That's a LITTLE crab?
Uh oh. Tag team!
The super garlicky shrimp appetizer was so good it was gone before I could get my phone out of my pocket to get a picture.
Mariscada! A fantastic melange of clams, mussels, shrimp, scallops, and lobster in a garlick broth.
Paella! Same, but with yellow rice instead of the broth.
Now, THAT is Portuguese good enough to eat!
Well, on to New York to feast on the Boutique and to finally see the new pilots!
926 Discussions and CommentsMember since Jan. 2, 2012London,
United Kingdom
Dick, I'm a big fan of these posts mixing up our love of IWCs and a fine appreciation of food. Enjoy your travels and the visit to the boutique. Wow... 16 portuguesers over the years...!
2,996 Discussions and CommentsMember since April 2, 2011Hong Kong,
Hong Kong
Great pics guys -- Dick thks for posting your Pisa again, I can't ever tire seeing it.
Regards, Shing | email iwcforme1976 (at) gmail (dot) com time does not change us. it just unfolds us. max frisch. all that really belongs to us is time; even he who has nothing else has that. baltasar gracian.
1,909 Discussions and CommentsMember since Aug. 4, 2001
Portuguese food in Newark is as close to Portuguese food you can get in the USA, or anywhere in the world. The crab (sapateira) is very tempting. For the real McCoy come to Portugal. If you like seafood, I'll ensure you will have a sensorial experience, sight/smells/flavors, you will not soon forget. And we can even show & tell our IWCs. :-) Love your Pisa.
5,421 Discussions and CommentsMember since Dec. 22, 2006
Great post Dick and splendid that you are en route to a gtg at the boutique. I am several times per year in Newark and my hosts have always found some top class places to dine - outside Newark ;-).
2,905 Discussions and CommentsMember since Nov. 14, 2008Taylor, TX,
United States
You are wearing my two favorite Portuguese as you travel to the collectors' meeting! It is mid-morning in the center of Texas and I have a craving for mariscos!...tão longe do mar.
Best regards, Jim
"We are the other people, we are the other people...you're the other people too!" Frank Zappa
1,589 Discussions and CommentsMember since May 16, 2002
Oh heck, we have just accepted a dinner at my sisters and the food is a hotchpotch of a veg & prawn risotto, my sister is negative Michelin star cook in that she is the only person I know who whilst heating a saucepan of milk managed to have flames comeing from it. Think I need to visit Portugal or a second honeymoon in Porto Santo with its 11km golden sandy beach and Madeira with no beach bigger than a postage stamp!
Travel schedule dictated I come the night before, so I decided to stop and meet my sister and her family for dinner. Since they live in New Jersey, I flew into Newark and we met at a local restaurant.
Newark is always a treat. The planes are always late (and mine was), and the people are always surly (they were). And Newark itself? How do I say this politely? Well, you won't find it listed in tourist guidebooks as a top place to visit. But if you know where to go, Newark has a confluence of a large number of outstanding Portuguese restaurants, and we headed to a favorite.
Shellfish isn't easy to come by in my home of Ohio, so I thought I'd start with a little crab.
That's a LITTLE crab?
Uh oh. Tag team!
The super garlicky shrimp appetizer was so good it was gone before I could get my phone out of my pocket to get a picture.
Mariscada! A fantastic melange of clams, mussels, shrimp, scallops, and lobster in a garlick broth.
Paella! Same, but with yellow rice instead of the broth.
Now, THAT is Portuguese good enough to eat!
Well, on to New York to feast on the Boutique and to finally see the new pilots!
Dick L.
whichwatch at roadrunner dot com
Regards,
Thang
iwcforummer@outlook.com
Last edited: 21 April, 2013 - 08:55
I also love Portugal and Portuguese.
Here's what I had for today's lunch.
First of all, you need a "cataplana" pan
Then, you add the base element of the dish:
Some other fresh "pescado" could turn useful to enrich the taste:
All you have to do now, is just add vegetables, vinegar, spices and some other ingredients maybe Antonio could better suggest.
Buon appetito!
:)
Regards,
Roberto
Last edited: 11 January, 2013 - 11:07
Regards,
Ardoise
Bill
Last edited: 23 June, 2012 - 20:15
Regards, Shing | email iwcforme1976 (at) gmail (dot) com
time does not change us. it just unfolds us. max frisch.
all that really belongs to us is time; even he who has nothing else has that. baltasar gracian.
Last edited: 8 December, 2012 - 16:07
For the real McCoy come to Portugal. If you like seafood, I'll ensure you will have a sensorial experience, sight/smells/flavors, you will not soon forget.
And we can even show & tell our IWCs. :-)
Love your Pisa.
clepsydra
ad fontes...
Last edited: 28 April, 2012 - 17:09
I am several times per year in Newark and my hosts have always found some top class places to dine - outside Newark ;-).
Have a great time tonight.
Andrew
andrew.thomas1@mac.com
Best regards,
Jim
"We are the other people, we are the other people...you're the other people too!"
Frank Zappa
Cheers Greg Chalk
Cvanwhite at aol dot com
Last edited: 21 February, 2013 - 13:47