We sat down with Chris Parks at bar 41 to discuss his new venture into the oakland  Bar scene


308 41st St, Oakland, CA 94609


I sat down with Jo this week to talk about Filipino food, culture, and the future it has in our culinary landscape

I took inspiration from the years of working in kitchens alongside many Mexicans with backgrounds from all the country.  Mexican food is inherently healthy with high protein and lots of vegetables so its been easy to take something like”taco meat” and make it a bit healthier


Taco Spiced Beef Bowls        

Total counts for entire recipe

Calorie – 1885 Fat – 95 grams Protein – 130 grams  Carbs – 16.4 grams Serving – 4 – 6


2 Tablespoons extra virgin olive oil

2 lbs 90/10 ground beef

1 large yellow onion dice

4 cloves garlic minced

1 cup low sodium beef broth

1 jalapeno de-seeded and diced

3 tablespoons dark chile powder

1 tablespoon cornstarch

1 ½ tablespoons cumin

2 teaspoons ground coriander

1 teaspoons cayenne chile

1 tablespoon hot smoked paprika

4 cups shredded napa cabbage


Green onions

  1. Heat oil over medium heat, Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, salt, and garlic.
  2. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add spices and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes
  3. Season to taste with salt and pepper
  4. Serve over cabbage and garnish with as much or as little green onions and cilantro as you like.


Posted: May 17, 2016 in Uncategorized

Once a review was written about Authenticity of a dish.   When I read that a dish “wasn’t Portuguese enough and could have been from anywhere”   I started to question my own abilities to translate what i knew of my own culture, what i knew about food,  what I was representing as me.   I began to question what is authentic in food and culture.   Am I not “Authentic” because I was born in San Leandro and not Sao Miguel?

I think we have come to a point where our access to the world has become so readily available that some think they know an entire culture just because they spent a month traveling on Daddies credit card.  I’m a born and raised Azorean, I grew up with the culture, I grew up with the food, I’ve spent countless hours researching my history and my family and I can honestly say there will always be something new for me to learn.

So when you go into a restaurant a pop up even a tea shop and claim you know what you’re talking about when it comes to someone elses “authenticity” its better just to keep it to your self because in the end we don’t need you to justify how authentic we are to our own culture that we were raised in.

Piri Piri is the swahilli word for “pepper pepper”  although this is the Portuguese pronunciation of the word in the Portuguese speaking Mozambique ommunity.  Piri Piri chicken translates directly to pepper pepper chicken.  Plants are usually very bushy and grow in height to 45–120 centimeters, with leaves 4–7 cm long and 1.3–1.5 cm wide. The fruits are generally tapered to a blunt point and measure up to 8 or 10 centimeters long. Immature pod color is green, mature color is bright red or purple. Some varieties of birdseye measure up to 175,000 Scoville units.

This dish has roots both in Africa and Portugal.  The dish was created in Angola and Mozambique when the Portuguese settlers brought chilies back from the Americas.  This is one of those dishes you will be able to find across both countries with slightly different variations.



  • 3 tablespoons olive oil
  • 3 tablespoons fresh chopped cilantro
  • 3 tablespoons fresh parsley
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons piri piri hot sauce(or sriracha)

Chicken marinade

  • 1/4 cup cilantro chopped fine
  • 1 2 inch piece of ginger peeled and sliced thin
  • 1 white onion peeled and chopped small
  • 4 cloves of garlic smashed and rough chopped
  • 1/2 cup piri piri hot sauce(or sriracha)
  • 1/4 cup EVOO
  • 1/4 cup lemon juice (roughly 3 lemons)
  • 1 tablespoon kosher salt


  • 1 yellow bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 yellow onion sliced thin
  • 1 chicken broken down into its pieces


  • 1 large glass bowl large enough to hold the chicken with room for marinade
  • 2 quart pot
  • 1 pyrex 8×11 bakeware(metal works as well, I just prefer the pyrex for even cooking)

For Glaze

  • in small pot warm the olive on medium low heat(you do not want the olive oil to get to warm as it will become bitter)
  • add cilantro, parsley, and garlic and cook gently until garlic begins to brown then removed from heat and allow to cool.
  • once the oil is room temp, about 10-15 min mix in hot sauce and lemon juice

For Chicken

  • in large bowl mix all ingredients listed in the marinade until incorporated well.
  • add chicken, cover with plastic and allow to marinate for at least 1 hour best if marinated over night.
  • once the chicken has marinated, removed chicken from marinade and pat dry.
  • in a large pan saute onions and bell peppers until the onions are caramelized, deglaze with a bit of water to removed all the nice brown bits on the both of the pan then cool
  • in baking pan or pyrex place your chicken and cover with sauteed onions and garlic. pour enough water in pan so that it comes about half way up the side of the chicken.  Cover with foil and place in oven at 325 degrees for 15 mins, then removed the foil and cook for 10 more min.
  • pull the chicken, onions and pepper from the juice then spoon the glaze over the chicken while it is still hot.

This dish goes perfect with rice, potatoes or just some bread.  For you vegetarians out there you can perform the same meal with extra firm tofu also works well with beans.


I created this recipe for a pop up a couple years ago.  A close friend has been asking me to make it for her just about every week since then.  So I figured after 3 years I should post the recipe so she knows how to make it for herself.  This is a take on a Jook or congee or canja.

It has a very old history, essentially is is gruel.  Most people know it to be an Asian dish, I use the term Asian because almost all Asian cultures have one form or another of this dish.  It is a poor mans dish along with being the dish of royalty.  Typically served with sides like meat, fish, tofu and herbs.  The version I do is Portuguese where the rice is very soft but not completely disintegrated like in china.

“In Portugal, a traditional soup made of rice and chicken meat is named canja. The rice is not cooked for as long as in Asian congee, so it is very soft, but not disintegrated. Traditionally, a boiling fowl containing small, immature eggs is used; the eggs are carefully boiled and served in the canja. This soup is sometimes served with a fresh mint leaf on top. Strongly valued as comfort food, it is traditionally given to people recovering from disease, as in Asia, and in some regions of Portugal, there is even an ancient custom of feeding the mother a strict diet of canja in the first weeks after childbirth. It is also eaten traditionally in Brazil and Cape Verde, former Portuguese colonies”


  • 6 cups water
  • 1 can coconut milk
  • 3.5 cups rice
  • 1 cup shredded unsweetened coconut flake
  • salt to taste


  • 1 bunch cilantro
  • 1 bunch scallions
  • fried garlic
  • caramelized onions
  • cubed extra firm tofu
  • black vinegar
  1. Place all ingredients into a large heavy bottom pot
  2. on a medium low heat simmer stiring occasionally
  3. this process will take about 1 hour
  4. the mixture will begin to thicken and get creamy, at this point season with salt to taste
  5. you want to serve right away while its still steaming hot.
  6. The fun comes with all the garnish, you can add as much or as little as you want tosecondjook

I am a huge can of curries. The depth of flavor and styles are truly limitless in this world. This is one of my favorite coconut curry soups in a thai style.

Soup Base

2 cups of vegetable stock
1 pack of extra firm tofu cut into 1/4 inch cubes
1/4 cup sliced shitake mushrooms
1 can of unsweetened coconut milk
1 small white onion diced
1 green bell pepper diced
1 yellow bell pepper diced
1 red bell pepper diced
1/4 teaspoon turmeric powder
1/4 tablespoon cayenne
1 tablespoon soy
1/4 cup torn cilantro leaves
2 tablespoons cornstarch

  • in a small sauce pot on medium heat add 1 tablespoon of canola oil, just enough to cover the bottom of the pan. Add all your vegetable into the pan and saute until the onions begin to caramelize.
  • deglaze pan with soy, vegetable stock and coconut milk and simmer for 5 mins
  • add all your spices and continue to simmer on low heat for 15 mins.
  • while the soup simmers mix 2 tablespoons of water with the corn starch to make a slurry
  • add slurry into soup mix and stir until soup thickens.
  • turn off heat, add tofu and cilantro leaves and season with salt to taste
  • serve hot over steamed rice or on its own.

This recipe is super simple and taste even better the next day.