>> TODAY, WE ARE IN NORTHERN CALIFORNIA TALKING TO CHEFS IN THE BAY AREA AND THEY HAPPEN TO BE PORTUGUESE, AND WE GET A BEHIND THE SCENES TOUR OF A VIA STADIUM ALL IN TODAY'S EPISODE OF "MARIA'S PORTUGUESE TABLE."

♪ >> WE ARE IN NORTHERN CALIFORNIA AND THE BEAUTIFUL BAY AREA, HOME TO EVERYTHING FROM THE GOLDEN GATE BRIDGE, ALCATRAZ, AND TECH GIANTS LIKE APPLE, GOOGLE, AND FACEBOOK.

SAN JOSE IS AT THE EPICENTER OF THE SILICON VALLEY, AND IT IS ALSO THE HOME TO THOUSANDS OF FAMILIES OF PORTUGUESE IMMIGRANTS WHO EMIGRATED HERE AND BECAME INTERWOVEN IN THE VERY FABRIC OF THE COMMUNITY.

TAKE A STROLL ALONG LITTLE PORTUGAL, AND YOU WILL BEGIN TO SEE THE PORTUGUESE-OWNED BUSINESSES AND INFLUENCES ON BOTH SIDES OF THE STREET.

ONE OF THESE PLACES OF BUSINESS IS CALLED -- ONE OF THESE PLACES OF BUSINESS IS A GRILL.

WELCOME TO LITTLE PORTUGAL.

I HAVE HEARD A LOT ABOUT YOUR BOOK AND ABOUT YOUR PROJECT, AND THIS IS DEFINITELY A PLACE WHERE YOU NEED TO COME TO LEARN ABOUT THE CUISINE AND THE PORTUGUESE IMMIGRANT EXPERIENCE.

THANK YOU FOR HAVING ME.

>> OH BOY.

OF COURSE.

IT -- WE ALWAYS HAVE TO HAVE FOOD WHEN WE ARE TALKING.

>> I WAS AWARE OF THE PORTUGUESE COMMUNITY THAT EXISTED IN THIS AREA OF CALIFORNIA, BUT WAS NOT AWARE OF HER ROOTED THE SUMMER GRANT FAMILIES -- ROOTED THE IMMIGRANT FAMILIES BECAME.

>> SANTA FE STARTED IN THE LATE 1800S AND THERE WERE PORTUGUESE IMMIGRANTS WHO CAME HERE AND THEY WERE KNOWN FOR AGRICULTURE AND FARMING.

HE CAME AND DECIDED THIS PLACE NEEDED A CHURCH.

THE PORTUGUESE CHURCH IS THE THING THAT ROOTED LITTLE PORTUGAL TO THIS AREA, SO ALL OF THOSE FOLKS CAME IN THE 1960'S, 1970'S, AND HERE THEY RECEIVED THEM TO HELP THEM WITH JOBS.

>> SHE ROPED TOGETHER WONDERFUL RICHES OF THE PORTUGUESE HERE AN HANSEN IS A -- PORTUGUESE HERE IN SAN JOSE, AND GAVE US THE TOP THREE SPOTS HERE.

>> THIS USED TO BE THE MARKET, WHICH IS DIFFERENT FROM TODAY.

NUMBER TWO WAS THE PORTUGUESE RADIO STATION.

BEFORE THE INTERNET, RADIO AND TV WERE THE MAIN THINGS, SO WATCHING THE GUYS PLAY THE RECORDS AND LINE UP THE COMMERCIALS, AND HEAR THE PORTUGUESE LANGUAGE WAS AMAZING.

IT WAS LIKE A FIELD TRIP TO GO THERE.

>> MY NUMBER ONE DESTINATION WAS THE JEWELERS THAT NO LONGER EXIST.

THE OWNER PASSED AWAY A WHILE AGO.

I DID GET MY EARS PIERCED THERE WITH MY FIRST PORTUGUESE EARRINGS, BUT THEY HAD ALL THE RECORDS, THE PORTUGUESE ARTIST RECORDS, BOOKS, AND REALLY INTERESTING CULTURAL ROOTS.

BUT NOW, WE ARE EXPERIENCING A LITTLE BIT OF A RENAISSANCE WITH ADEGA.

YOU WILL BE STUNNED, AND THE WHOLE COMMUNITY WAS HEAD OVER HEELS, SO HAPPY WITH THE FACT THAT PORTUGAL GOT A MICHELIN STAR.

TALKING ABOUT ANY ASPECT OF OUR HERITAGE WOULD NOT BE COMPLETE WITHOUT A LITTLE TASTE FROM HOME, AND THAT IS WHAT WE HAD PUT IN FRONT OF US.

>> I AM DOING THIS ONE FIRST.

>> THIS ONE IS MY FAVORITE.

>> ME, TOO.

>> CRISPY TEXTURE OUTSIDE.

>> SO YUMMY.

>> JUST A LITTLE SPICE TO MAKE IT INTERESTING.

>> I WAS GRATEFUL THAT SHE GAVE SO MUCH OF HER TIME TO TALK EVERYTHING PORTUGUESE IN THE BAY AREA, AND NOW IT WAS TIME FOR ME TO WALK THE STREETS A LITTLE PORTUGAL MYSELF, AND I EMPLOYED MY GOOD FRIEND AND FAVORITE PODCASTER ANGELA COSTA TO COME ALONG WITH ME.

>> THE VERY FIRST COMEDY SHOW THE PORTUGUESE EVER DID IN CALIFORNIA WAS HERE.

>> THIS KEEPS US GOING.

♪ >> OUR TOUR A LITTLE PORTUGAL WAS A DELIGHT AND WE SIPPED AND SAMPLED OUR WAY INTO THE BEST BAKERIES, NOT ONLY IN LITTLE PORTUGAL, BUT MAYBE IN ALL OF SAN JOSE.

A POPULAR BAKERY.

WE STOPPED IN TO SEE WAS SWEET GOODNESS THE OWNER WAS BAKING THAT DAY.

AND WHAT AMAZING THINGS WE FOUND.

>> HOW ARE YOU?

>> SO, WHAT ARE WE MAKING HERE TODAY?

THIS MAKES BEAUTIFUL, ALL OF THIS STUFF HERE.

>> THIS IS SWEET BREAD.

IT IS A SIMPLE DESSERT, MADE WITH SWEET BREAD AND WE MAKE A CREAM WITH CINNAMON, EGGS, SUGAR.

>> HOW LONG HAVE YOU BEEN HERE?

>> 31 YEARS.

>> WOW!

>> SAME LOCATION.

>> AND WHERE DID YOU COME FROM?

>> I GREW UP IN FIYAL.

>> I'M GOING TO TASTE SOME OF THIS.

OH YEAH.

OH MY GOODNESS.

THIS IS SO GOOD!

WOW!

IT IS CREAMY.

THERE IS SOME LITTLE CRUNCH BECAUSE IT HAS BEEN BAKED, SO THE OUTSIDE SHALL IS JUST A LITTLE COUNTRY -- SO THE OUTSIDE SHELL IS JUST A LITTLE COUNTRY AND I CAN TASTE THE SENTIMENT.

IT IS INCREDIBLE.

>> AND WE DON'T GO LIGHT ON THE SUGAR.

>> OH MY GOD!

THAT IS SO GOOD, AND THEN -- THAT IS SO GOOD.

WHICH ONE SHOULD WE TRY FIRST?

I'M GOING TO TRY THIS.

OH MY GOD!

I HAVE NEVER HAD THIS BEFORE AND IT IS TO DIE FOR.

I GOING TO TRY THE DOUGHNUT.

WOW.

MMMM.

IT IS SO MOIST.

OH MY GOD.

I AM GOING TO ROLL OUT OF HERE.

[LAUGHTER] >> YOU'RE GOING TO SAY, MARIA, LET'S GO, AND WE ARE GOING TO ROLL ALL THE WAY OUT.

>> IT IS SO LIGHT AND MOIST.

[LAUGHTER] >> I THINK ANGELA AND I WOULD'VE BEEN HAPPY TO HAVE STAYED ALL DAY WITH MANUELA AND HER WONDERFUL TEAM.

GOT IT?

♪ >> ADEGA RESTAURANT, OPENED IN LATE 2015, NOT ONLY IS IT THE VERY FIRST?

IN SAN JOSE TO LEARN A MICHELIN STAR AND AGAIN IN 2017, IT IS ONE OF THE ONLY TWO PORTUGUESE RESTAURANTS IN THE UNITED STATES TO HAVE FIRM THAT HONOR, RUN BY A YOUNG, ENERGETIC DUO OF CHEFS IN A BUILDING STEEPED IN HISTORICAL SIGNIFICANCE, AND WITH THE FAMILY WITH THE PASSION FOR SIMPLE IDEA THAT IS TURN THIS PLACE INTO THE PRIDE AND JOY OF SAN JOSE'S LITTLE PORTUGAL.

HELLO.

>> HI.

>> WELCOME, WELCOME.

>> HI.

>> THANK YOU FOR INVITING ME HERE.

WELCOME TO ADEGA.

>> WHAT A BEAUTIFUL PLACE.

I AM EXCITED BECAUSE IT IS NOT EVERY DAY THAT I GET TO COOK WITH MICHELIN -- I WILL BE YOUR ASSISTANT.

AND YOU ARE GOING TO BE?

>> DOING DESSERTS.

>> I AM DOING TWO THINGS TODAY AND HERE I THOUGHT I WAS GOING TO DO ONE AND HERE I AM DOING TWO.

OH WOW.

WHAT A BEAUTIFUL KITCHEN.

THAT'S PUT ON APRONS SO WE DON'T GET ALL DIRTY.

>> I HAVE TO PLAY THE PART HERE.

>> DAVID WILL SHOW YOU HOW TO DO OUR CODFISH DISH.

>> TODAY, I AM MAKING THIS.

>> OH, OH MY GOD.

[LAUGHTER] >> THIS IS THE BREAD, THE WHOLE BREAD.

WE ARE MAKING THE SAUCE AND MIX A LITTLE BIT WITH TWO SAUCES IN THE MAKING OF THE BREAD.

>> YOU EVEN TAKE THE BONES OFF THE COD TO MAKE THE SAUCE BECAUSE IT GIVES IT INTENSE FLAVOR.

>> AND THIS IS GARLIC, CILANTRO, EGG, AND HERBS WITH OLIVE OIL.

>> WE ARE LOOKING FOR A NICE EA SEAR.

>> AND LOOK HOW IT LOOKS.

THAT IS BEAUTIFUL.

>> AND THEN TURN IT OVER TO FINISH COOKING IT >> AND IT GOES IN THE OVEN NOW FOR FIVE MINUTES?

>> FIVE MINUTES.

BEAUTIFUL.

>> AND NOW, USE THIS PAN TO PUT THE GARLIC AND THE BREAD.

WE ALSO ROAST THE GARLIC.

>> NICE.

>> A LITTLE BIT THE SAUCE.

>> AND YOU ARE MIXING IT ALTOGETHER.

INCORPORATING THE GARLIC WITH THE BREAD AND THE FISH SAUCE.

>> YEAH.

>> THAT LOOKS SO CREAMY NOW.

>> WILL YOU MIX?

>> OH YES.

I WILL MIX.

OH MY GOD.

IT IS SO GOOD!

>> NOW THE CILANTRO.

THIS IS MY IDEA.

WE MAKE IT WITH THE TRADITIONAL RECIPES.

THIS IS IDEAL.

>> AND YOU HAVE BEEN DESTROYED THIS THE FLAVORS ARE ALL THERE, AND IT IS BEAUTIFUL.

>> THIS IS THE SAUCE WITH THE CILANTRO.

>> SO THIS IS THE CILANTRO SAUCE?

YOU HAVE THE MICRO CILANTRO AND YOU WILL GLAZE THE SAID LAUNCHER.

IN PREPARING THE CODFISH, A TRADITIONAL STAPLE OF THE PORTUGUESE CUISINE, THE CHEF TAKES TRADITION AND TURNS IT ON ITS HEAD.

THE RESULT?

A DELICATE SEAFOOD DISH, DONE IN A REFINED YET SIMPLE MANNER.

I START TO UNDERSTAND THE INGENUITY THAT IS HAPPENING HERE AT ADEGA, AND NOW, I GET TO SAMPLE THIS INGENIOUS DISH.

>> CAN NOW I'M GOING TO MIX THE EGG.

>> OK.

IT LOOKS SO DECADENT.

YOU ARE A BAD MAN, YOU KNOW THAT?

[LAUGHTER] A VERY BAD MAN.

[LAUGHTER] I'M GOING TO TASTE THIS FIRST.

OH WOW!

>> THIS IS MY MOM, THIS IS MY DAD, THIS IS MY GRANDMA, THIS IS MY COUNTRY.

>> AND NOW THIS BEAUTIFUL FISH.

IT IS THE BREAD, I CAN DEAFLY TASTE THE FISH, THE -- I CAN DEFINITELY TASTE THE FISH AND THE CILANTRO IS JUST RIGHT.

NO WONDER NO WONDER, NO WONDER.

THIS IS NOT A SURPRISE.

THIS IS FANTASTIC.

>> THANK YOU SO MUCH.

>> JUST FANTASTIC.

I COULD NOT STAY IN MY SAVORY BLISS FOR TOO LONG BECAUSE NOW IT WAS TIME TO SAMPLE SOME DESSERT WITH CHEF JESSICA.

SO NOW, WHAT IS THIS?

>> WE ARE GOING TO DO OUR DESSERT.

>> IT IS MY ALL-TIME FAVORITE.

>> WE DO IT DIFFERENTLY.

THE PROCESS OF COOKING THE RICE IS THE SAME, BUT I USE COCONUT MILK, PASSIONFRUIT SAUCE, AND A MOJITO SORBET.

AND WE WILL FRY THE RICE BALLS.

I WILL DO TWO AND LET YOU DO ONE.

I COAT IT ALL AROUND AND SHAKE OFF THE EXCESS.

THEN SHAKE IT DOWN.

I WILL LET YOU DO THIS ONE.

IT GETS KIND OF MESSY.

>> I'M GOING TO GO FOR IT.

>> AND LET THEM GET NICE AND GOLDEN.

MEANWHILE, WE ARE GOING TO DO THE REST OF THE PLATING.

I DO RICE BOWLS WITH WHIPPED CREAM, AND USE COCONUT WHIPPED CREAM.

YOU WANT TO TRY THE LAST ONE?

IT IS JUST A LITTLE SQUEEZE.

>> OK. >> PERFECT.

IN CONTINUING WITH THE TROPICAL THEME, SOME PASSIONFRUIT, AND IT WILL GO RIGHT ON TOP OF THAT COCONUT CREAM.

LET'S GO CHECK ON OUR BALLS.

THAT IS GOOD ENOUGH.

PLACE ON A PAPER TOWEL.

A LOOK LITTLE BUMPY, SO WE WILL MAKE THEM PRETTY AND PUT A LITTLE POWDERED SUGAR ON THEM.

>> THAT IS THE WAY TO HIDE THAT.

IT IS THAT POWDERED SUGAR.

>> WE WILL PUT THEM RIGHT BETWEEN THE COCONUT WHIPPED CREAM, SO YOU HAVE COLD SORBET, HOT RICE BOWLS AND SOME CREAMYNESS.

THAT IS MY VARIATION OF THE RICE PUDDING.

GETTING ALL THOSE FLAVORS TOGETHER.

>> WOW!

[LAUGHTER] I JUST GOT A TASTE OF THE MINT.

THAT IS SO REFRESHING.

I THINK PORTUGUESE CUISINE COULD BE LIKE SNAPCHAT, WITH THE WAY YOU CAN APPLY FILTERS, SO YOU CAN LOOK AT IT IN DIFFERENT WAYS.

>> I LIKE THAT FILTER.

>> IT IS REALLY GOOD.

[LAUGHTER] >> IT TAKES AWAY THE LITTLE WRINKLES YOU HAVE.

AND JUST BUMPED IT UP A LITTLE BIT.

>> TO BE ABLE TO SEE DAVID AND JESSICA IN THE KITCHEN DOING THEIR CRAFT, I CANNOT HELP BUT BE SO PROUD TO SEE YOUNG, PASSIONATE, INNOVATIVE CHEFS DOING WHAT THEY LOVE, AS WELL AS CONNECTING TO THEIR HERITAGE, SHOWING RESPECT TO THOSE THAT CAME BEFORE.

>> THE PORTUGUESE WORK ETHIC IS EXTREME THEY NOTABLE, AND IT IS SOMETHING I NOTICED WHEN I WORKED ABROAD IN PORTUGAL, WAS THE WORK ETHIC, AND EVERYBODY TAKES PRIDE IN EVERYTHING THEY DO.

>> HOW LONG DID YOU WORK IN PORTUGAL?

>> I WORKED THERE FOR THREE YEARS.

>> YOU DID?

>> AND I LEARNED SO MUCH AND DAVID WORKED THERE FOR 10 YEARS.

>> AND HERE IS WHERE YOU MET?

>> YES.

HE WAS MY CHEF.

[LAUGHTER] >> THERE WAS A LOT COOKING IN THAT KITCHEN.

IT WAS REALLY HOT.

I LOVE IT.

I THINK I MADE HER BLUSH.

[LAUGHTER] >> A LITTLE BIT.

[LAUGHTER] >> SAN JOSE AND THE BAY AREA IS HOME TO MANY GREAT SPORTS FRANCHISES AND WORLD CHAMPIONSHIP TEAMS.

THE NOSE GLEAMING LIGHT IN THE SPORTS WORLD OF SAN JOSE IS THE RECENTLY-BUILT AVAYA STADIUM, HOME TO MAJOR LEAGUE SOCCER'S SAN JOSE EARTHQUAKES.

I MADE THAT I MET UP WITH TAYLOR -- I MET UP WITH TYLOR TO GIVE ME A BEHIND-THE-SCENES LOOK AT THIS WONDERFUL STADIUM.

>> WELCOME TO AVAYA STADIUM IN SAN JOSE, CALIFORNIA.

WHAT DO YOU THINK?

>> IT IS BEAUTIFUL.

TELL ME EVERYTHING ABOUT IT.

>> THE STADIUM WAS OPENED IN 2015 AND IS AN 18,000 STATE-OF-THE-ART SEATED STADIUM AND THE PRIDE OF THE BAY AREA SOCCER COMMUNITY.

WE WAITED A LONG TIME TO HAVE OUR OWN SOCCER-SPECIFIC VENUE, AND WE HAVE NOW IN AVAYA STADIUM.

AND FANS CONGREGATE WHERE WE ARE WITH A BEER, AND THEY CAN WATCH THE FIELD FROM 15 EUROS AWAY FROM THE PLAY.

>> THAT IS AWESOME.

>> TAYLOR, TALENTED COMEDIAN IN HIS OWN RIGHT IS 100% PORTUGUESE-AMERICAN, BUT HIS LOVE OF SOCCER IS NO LAUGHING MATTER.

HE KNOWS THE SPORT, THE FANS, AND HE LOVES NOTHING MORE THAN THE STADIUM ON GAME DAY.

>> THE FANS ARE HERE, THE KIDS, AND THE TEAM JUST WALKED RIGHT THROUGH THE CONCOURSE AND THE MUSIC COMES ON AND THEY WALK ONTO THE FIELD.

YOU WANT TO DO THE WALK?

>> LET'S DO THE WALK.

>> THEY ARE LOOKING AT EACH OTHER AND THE REFEREES WILL GRAB.

THE REFEREES WILL GRAB THE BALL AND THEY BRING THE BALL OUT, LIKE ENTERING THE ARENA, THE GLADIATOR ARENA, AND THEN YOU WALK OUT HERE.

HERE IS THAT MOMENT.

I STILL GET CHILLS WHEN I WALK OUT HERE.

>> I AM TAKING THE BALL.

[LAUGHTER] >> THIS IS THE MOMENT WHERE YOU COULD BE HERE.

[LAUGHTER] THE REFEREES WOULD BE HERE WITH YOUR NUMBER.

>> EVERY GAME HOME -- EVERY HOME GAME IS AN EXPERIENCE IN ITSELF, BUT ONE NIGHT A YEAR, THEY HOLD A NIGHT THAT TAYLOR LOOKS FORWARD TO EVERY YEAR.

>> ONE OF THE BIG CHALLENGES PEOPLE TALK ABOUT FACING IS THE FEAR BETWEEN THE NEW GENERATION OF PORTUGUESE-AMERICANS, AND OUR FOLKS AND THE IMMIGRANTS, SO WE THOUGHT BOTH GENERATIONS WILL ENJOY -- GENERATIONS WOULD ENJOY GOING TO A LIVE EVENT WITH DANCERS, MUSIC, PORTUGUESE FOOD IN THE CONCESSIONS.

WE TRY TO ADD A LITTLE PORTUGUESE ELEMENT TO EVERYTHING WE ARE DOING.

>> TAYLOR COULD NOT BEEN A MORE GRACIOUS HOST, AND TO SEE A STADIUM MINUS THE ROARING CROWD, GIVES YOU A DIFFERENT APPRECIATION FOR THIS MASSIVE MODERN-DAY COLISEUM.

IT WAS A SPECIAL TOUR, AND I COULD NOT OF BEEN MORE THANKFUL.

>> THIS IS WIDELY REGARDED AS ONE OF THE COOLEST BOBBLEHEAD GIVEAWAYS WE HAVE EVER DONE.

SO, WE THOUGHT, HOW CAN WE INCORPORATE THE PORTUGUESE CULTURE WITH THE SPORTS BOBBLEHEAD CULTURE?

>> I LOVE THE ROOSTER.

I CAN SEE IT.

OH MY GOD!

>> THAT IS A HANDCARVED ROOSTER, A BOBBLEHEAD, AND IT IS JUST FOR YOU.

PRETTY COOL, YEAH?

>> THAT IS AWESOME.

[LAUGHTER] ♪ >> SAN FRANCISCO, CITY STEEPED IN DIVERSITY, CULTURE, AND A TRADITION OF CULINARY EXCELLENCE.

I HEADED TO A SPECIAL NEIGHBORHOOD RESTAURANT TO MEET UP WITH A CHEF.

>> COME ON IN AND WELCOME TO THE WEST COAST.

>> THANK YOU.

TODAY, I AM THRILLED THAT I WILL BE IN THE KITCHEN WITH YOU.

>> YES, I HAVE BEEN WAITING FOR US TO COOK, WE ARE COOKING AND EASY DISH, SOMETHING SIMPLE TO SHOW OFF THE SIMPLICITY OF PORTUGUESE FOOD, AND HOW IT IS ABOUT THE FRESHNESS, AND BALANCING OF FLAVORS.

IT WILL BE NICE AND QUICK, BUT A NICE AND DELICIOUS DISH.

>> THOSE ARE MY TWO FAVORITE WORDS, DELICIOUS AND QUICK.

>> COME ON BACK.

>> TO STEP HERE DID -- TO STEP IN HERE IS TO STEP BACK IN THE TIME TO OLD PORTUGAL WHERE YOU ARE SURROUNDED BY IT.

IT IS IN THE COLORS, PLACE SETTINGS, ARTWORK, AND IN THE FOOD.

TODAY ON THE MENU, WE DO IS TWIST ON A SEAFOOD DISH.

>> WE ARE GOING TO PREPARE A FISH DISH INSPIRED REALLY BY MY GRANDFATHER.

HE USED TO MAKE THIS CUISINE ON CHRISTMAS EVE, AND ON CHRISTMAS DAY WHEN WE WILL GO OVER IN THE MORNING, HE WOULD TAKE ALL THE LEFT OVERS AND SAUTE IT ALL WITH ONIONS, GARLIC, AND OLIVE OIL.

THE SECOND PART OF THE DISH IS GROWING UP, I LOVED IN THE SUMMER FRESH FISH.

ON OUR MENU, WE HAVE THE HALIBUT WITH THE COLLARDS AND THE GARBANZOS, AND THAT IS WHAT WE ARE GOING TO MAKE TODAY.

>> OK. >> WE ARE GOING TO START OFF WITH RED ONION HERE.

WHEN I DO THIS, I LIKE THE ONION MINCED FINELY SO YOU DON'T GET BIG PIECES.

THE ONION HAS A NATURAL ARCH TO IT, SO I LIKE TO FOLLOW THE ANGLE.

>> THAT WAY.

>> IF YOU DO IT RIGHT, ONCE YOU SLICE IT, YOU GET A NICE AND EVEN DICED ONION.

WE ARE GOING TO MAKE THE TRADITIONAL DISH.

>> IT SMELLS WONDERFUL, FOLKS.

IT REALLY DOES.

>> IT IS ALL OF OIL, VINEGAR, ONION, GARLIC, PARSLEY, EVERYTHING YOU WANT ON A FISH.

VERY SIMPLE.

THIS ISN'T TOO SPICY.

IT IS NOT LIKE THE ASIAN ONE.

IT HAS A LITTLE HEAT TO IT WITHOUT BEING OVER-THE-TOP.

I LIKE PUTTING A LITTLE TOMATO AND WE HAVE SOME HEIRLOOM TOMATO FROM THE MARKET, AND I INCORPORATE IT INTO IT AND IT AT A LITTLE COLOR AND AT A NICE TEXTURE AND FLAVOR.

>> I CAN'T WAIT.

>> GIVE IT A LITTLE TASTE AND WE WILL -- AND WE WILL ADJUST PER SEASONING.

I THINK I WILL EVEN IT UP WITH A LITTLE MORE OLIVE OIL.

>> IT HIT YOU RIGHT AWAY.

YEP.

SMOOTH IT OUT.

>> YOU STIR THERE.

AND NOW WE HAVE IT AND WE ARE GOING TO GET READY TO COOK THE DISH.

JUST SMASH CLOVE AND GARLIC IN THERE AND USE ALL OF OIL AND WE WILL TAKE THE FISH, SEASON SIDE DOWN, AND WE WANT TO PRESS IT A LITTLE BIT.

>> WOW.

>> SEES THE BACKSIDE OF THAT.

>> OK. -- SEASON THE BACKSIDE OF THAT.

>> OK. >> AND I AM GOING TO PUT THIS IN HERE.

>> I CAN SMELL THE GARLIC.

OH MY GOD.

>> AND NOW THAT WE HAVE SOME COLOR ON THAT SIDE, WE WILL GIVE IT ABOUT 10 TO 15 SECONDS ON THIS SITE.

>> AND THEN A GOES IN THE OVEN?

>> KANAAN A GOES INTO THE OVEN.

AND NOW WE ARE DOING -- AND THEN IT GOES INTO THE OVEN.

AND NOW WE ARE DOING THE COLLARD GREENS.

WE ARE GOING TO AT OUR COLLARDS TO THAT AND CREATE A LITTLE SKIING.

>> THAT LOOKS AWESOME.

>> AND THEN WE WILL ADD OUR COMPOSITE -- OUR GARBANZOS.

>> THAT IS COMFORT FOOD THERE.

>> AND NOW WE WILL PULL THE FISH OUT.

>> THE FISH LOOKS GORGEOUS.

>> THANK YOU.

IT WILL TAKE SOME POTATO AND PUT THAT DOWN THE BOTTOM.

>> THAT LOOKS AMAZING.

>> AND NOW WE WILL GRAB OUR LITTLE FISH HERE AND SET IT RIGHT ON TOP.

>> OH GREAT.

>> YOU DO THE HONORS.

AS MUCH OR AS LITTLE AS YOU LIKE.

>> OH MY GOODNESS!

>> THERE WE GO.

AND THEN WITH EVERY PORTUGUESE MEAL, A LITTLE DRIZZLE.

IT IS ALMOST FOR GOOD LUCK.

MAYBE A SUPERSTITION.

>> OH MY.

>> AND WE WILL SIT DOWN AND ENJOY THIS.

>> I AM GOING IN.

BEAUTIFUL.

OH MY GOODNESS.

WHAT A CLEAN FLAVOR, BUT THEN, THE KICK!

>> A LITTLE KICK, RIGHT?

>> I LOVE IT.

>> CHEERS.

>> CHEERS, HUN.

>> PERFECT.

>> OH YEAH.

THAT IS A PERFECT BALANCE.

>> A LITTLE NICE, CLEAN FLAVOR.

>> WITH THIS BE CONSIDERED -- >> THIS IS A 2:00 P.M.

LUNCH.

>> EVERYTHING IN HERE SPEAKS OF HOME.

YOU MADE THIS MEAL FOR ME AND YOU SHOWED US HOW TO MAKE IT, BUT YOU SHOWED IT WITH LOVE BECAUSE LET ME TELL YOU, YOU CANNOT MAKE A GOOD MEAL IF YOU ARE NOT PUTTING LOVE INTO IT.

AND IT TASTES FANTASTIC.

I CANNOT WAIT TO DO THIS MYSELF BACK EAST.

BUT THIS HAS BEEN AMAZING, AND I WISH YOU SO MUCH SUCCESS.

>> THANK YOU.

I REALLY APPRECIATE THAT.

>> SO TO THAT, CHEERS.

SALUTE.

♪ [CAPTIONING PERFORMED BY THE NATIONAL CAPTIONING INSTITUTE, WHICH IS RESPONSIBLE FOR ITS CAPTION CONTENT AND ACCURACY.

VISIT NCICAP.ORG]