Ten-Minute Salt Cod with Corn and Littleneck Clams
Instead of using salt cod, a classic Portuguese ingredient that takes days to soak, New York City chef George Mendes of Aldea quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor. Best New Chef 2011: George Mendes Sustainable Seafood Recipes
Luis Pato, who works in Portugal's Bairrada region, is slightly controversial because of his modern techniques, but his white wines are unquestionably fantastic with seafood. Look for his juicy Maria Gomes (named for the Maria Gomes grape) or the minerally Vinhas Velhas, a white blend.