Conference turris::cooks

                 Linguica
    
    Linguica is a portuguese sausage. My favorite way to eat linguica is to 
    fry it with eggs and make a sandwich out of it. It is also very good
    barbecued. Lastly we make a crock pot dish out of it. 
    
                           Linguica in a Crock pot
    
    1 lb linguica skinned and cut in junks
    2 green peppers
    2 onions
    1 16 oz can tomatoes
    
    Mix all together and cook in a crock pot for 6-8 hours on low.
    

    How about Kale soup - 
    
    I cannot give you measurements, but can tell you how I do it.
    
    Saute onions (I put them in a blender cause I don't like big chunks
    of onions floating in anything) with linguica pieces  about 1 lb.(cut
    up)  add water and cooked kale (you can get it frozen) potatoes
    and I add one bag of mixed vegetables, salt and pepper to taste.
    
    Serve with vienna bread or rolls - delish.
    
    

    			Kale Soup
    
    	1 shin bone (with some meat on it)  
    	1 chorico (or 2 if you like)
    	6 large potatoes
    	1 pound box dry red kidney beans
    	1 large bunch kale
    
    Soak the kidney beans in enough water to cover, in a large stock pot
    over night.  Next day, put the shin bone and chorico in to cook with
    the beans.  Let simmer for a couple of hours til tender.  Peel and cube
    the potatoes and add to the soup.  Wash the kale, chop fine, discarding
    the tough stems and add to the soup.  You can use 2 pkgs. frozen kale
    if it is more convenient.  Add salt and pepper to taste.  Let cook til
    the potatoes are cooked and then serve with Portugese bread, simply
    delicious.
    
    
    Hugs,
    Fran

        Chourico e Pimientos (Chourico and peppers)
        
        There are two ways to make this, with chourico sausage or with
        chopped chourico which you can buy by the bag if you have access
        to Little Portugal - Fall River, Mass.* 
        
        1 lb chourico sausage (slit casing and crumble into small pieces
          with your fingers - DO NOT SLICE!)

        2 onions  (2" diameter) chopped into large pieces

        2 Tbl parsley

        2 or 3 green peppers chopped into 1"x2" (or so) pieces (your taste)

        1/2 tsp celery seed 

        1 small can Hunt's tomato sauce (4 oz? 6 oz? - the smallest) 

        4 Tbl olive oil
        
                                --++++--
                                
        In a medium-to-large skillet, saute the onions in the olive oil
        until just translucent. Add crumbled chourico and mix well while
        continuing cooking. When the chourico is evenly hot add the
        parsley, green peppers, and tomato sauce. You may want to swish a
        bit of water in the tomato sauce can and add this to the pan.
        When all this is well mixed, cover the pan and simmer for about
        30 minutes, stirring occasionally. 
        
        This should be served on sliced floury portuguese rolls, but is
        almost as good on hamburg rolls or Italian rolls. Delicious with
        a cold beer or cola on the side.
        
        *Fall River, Massachusetts has multitudinous neighborhood chourico
        "factories" with a different recipe used by each maker. If the
        maker came from the Azores you get one flavor; from mainland
        Portugal, a distinctly different flavor; the various islands
        similarly favor different recipes. So, to say "I like chourico"
        is  rather open-ended. I happen to prefer the chourico and
        linguica that is made by Amaral's on Brownell Street in Fall
        River. Telling you this is dangerous, because "Amaral" is sort of
        a Jones- or Johnson-like name. There are at least three Amaral's
        Chourico stores in Fall River. They all carry chourico, chopped
        chourico, ground chourico, chourico meat...
        
        Art

                              CALDO ACOREANO 
                         Azorean Vegetable Soup
                         
        2 lb beef (shanks, short ribs or ox tail)
        1/2 to 1 lb chourico
        1 med. potato, peeled, cut in 1" cubes
        2 lg. potatoes, peeled, whole
        1 c. split peas or shelled beans
        1 lb couve (kale, pronounced "curvzh")
        1 medium cabbage
        salt to taste
        
        Place the meat, chourico, and split peas and salt in 6 quarts
        water. Boil until meat is fully cooked. Remove from pan and add 1
        the potatos, cabbage, and kale. Allow to boil until vegetables
        are cooked. You may have to add water to preserve the right
        consistency. Serve this as soup, minus the whole potatoes. Then,
        for the main course, serve the meat and potatoes.


(I have not tried this recipe - Art)

                          SOPA PORTUGESA DO FAIAL
                     (Portuguese Soup - Faial Style)
                     
        1 Can red kidney beans
        2-1/2 qt water
        1 lb chopped couve (kale)
        6 med. potatoes, cubed
        2 fresh tomatoes, quartered
        1 med. onion, whole
        1/2 lb linguica, cut into 1/2" slices
        2 heaping Tbsp vegetable shortening (Crisco)
        salt to taste (maybe 1 Tbsp)
        1 tsp crushed red pepper
        1 Tbsp chopped funche (fennel)
        
        Strain beans through food mill and add to water in a 4 to 6 quart
        pan. Bring to boil. Chop kale into small pieces and add to water.
        Add cubed potatoes, onion, shortening, tomato and linguica. Allow
        to boil 25 minutes. During last minute, add chopped fennel.


(I have not tried this recipe - Art)

                            CARNE A JARDINEIRA
                           (Meat - Garden Style)
                           
        2 lb stew meat
        1/2 lb linguica
        1 lg. onion, chopped
        1 clove garlic, chopped
        1/4 c. cooking oil
        1/2 c. dry white wine
        4 c. water
        5 med. potatoes
        3 lg. carrots, diced
        10 oz pkg frozen peas (or fresh peas)
        9 oz pkg frozen string beans (or fresh)
        1 tsp paprika
        1 tsp crushed red pepper
        1 Tbsp salt
        
        Into a medium to large stew pan add oil, onions, linguica, salt,
        garlic, crushed pepper and paprika. Saute lightly. Add beef and
        wine, and simmer until the meat is almost ready to fry. Add 4
        cups water and bring to boil. Add vegetables and cook until
        potatoes and carrots are tender.


(I have not tried this recipe, although I've eaten it at a friend's house
- yum! Art)

                           GALINHA A VILA FRANCA
                           
        6 chicken legs
        1/2 c. flour
        1 tsp salt
        1/2 tsp black pepper
        1/2 tsp paprika
        1/2 c. corn oil
        3 cloves garlic, chopped fine
        3 Tbsp parsley, chopped fine
        1 c. dry white wine
        1/4 lb fresh mushrooms or 1 8-oz can, sauteed
        1/4 lb butter, melted
        4 c. cooked white rice
        
        Mix together salt, flour, pepper and paprika in paper bag. Wash
        and dry chicken, and dredge with seasoned flour. Heat oil in
        large skillet; fry chicken until golden brown on all sides.
        Arrange chicken legs in baking dish, and sprinkle with garlic,
        parsley, wine, and melted butter. Cover and bake at 350 degrees
        for 45 minutes. Remove from oven, add sauteed mushrooms. Return
        to oven UNCOVERED for 15 minutes. Arrange on a platter, over
        cooked white rice.


(I've eaten this in a Portuguese restaurant, but have never cooked this
recipe - Art)

Well, I tried to get you a hard, fast answer. There's no such thing.

Linguica and Chourico are Portuguese sausages. Both are made with pork,
but with different cuts. I found the previous recipes in a Portugese cook
book (but you guessed that, right?) that was put together by the
Portugese-American Federation in eastern Rhode Island. Would you believe
that after having that cook book for years, I had it on my desk so I
could type in authentic recipes, and now it has disappeared?

I know there is at least one recipe in there for each of linguica and
chourico; I read them when you first asked your question. Too bad I can't
find the book.

In general, Chourico is fattier than linguica; the difference comes from
the different cuts of pork. The spices are nearly the same, but I think
linguica might be smoked more. Also, chourico is usually more spicy -make
that hotter- than linguica. Linguica is generally darker in color, and a
bit firmer to the touch than chourico.

Linguica is one of the few sausages I like to do this with: I fry a chunk
that's about 9" or so long in a little olive oil, and stick it -unadorned
with anything else- in a sliced roll. I also like it sliced and fried in
the same iron skillet that I'm going to cook fried eggs in. It shows up
in home made soup with great regularity.

Chourico is generally cooked with something; crumbled and stirred into
scrambled eggs; slow cooked with onions and/or peppers; cut up and thrown
into soups; chunked and added to clam boils; added to meatloaf; added to
spaghetti sauce; baked into small bread rolls; crumbled on pizza... go
down to Fall River and you'll see that it's hard to order takeout food
without some use of chourico.

My wife's grandmother, who lived in Fall River, was half Ukrainian, half
Polish. She was a terrifically nice lady who looked like Kruschev's wife.
Wore a kerchief daily. During the year she made golumki (cabbage rolls)
by the hundreds, and pierogi by the thousands. Some of them were
occasionally given a little "zing" by adding finely crumbled chourico.
Eclectic ethnicity, I guess.

By the way, the second "c" in chourico, as well as the "c" in linguica,
are supposed to be written with the cedilla to show that they are soft or
"s" sounds.

Eating is better than typing,

Art

    
    At last!  In such a huge notes file I've seen recipes from many
    countries, but none so far asking for Portuguese recipes!
    Here's a contribution, directly from Lisbon, Portugal:
    
    How about a Portuguese dessert?  A simple one, to start with.  This
    one is quite appropriate for children... busy Digital employees...
    and lazy adults who don't like to chew...  So here it goes:
    
    
                         LEITE-CREME
    
    1 liter milk
    180 g sugar �
    2/3 tablespoons corn meal
    4 egg yolks
    Cinnamon (in stick, not powder)
    Lemon peel
    More sugar or cinnamon (in powder)
    
    Boil milk with cinnammon (stick) and lemon peel.  Dissolve corn meal 
    into a little bit of cold milk, then add to boiling milk.  Let it boil
    again and grow thicker.  The amount of corn meal may vary, depending
    on how thick you want the cream to be.
    
    Remove from stove, add sugar and mix.  Let the cream cool a bit,
    then add the egg yolks (previously mixed and dissolved in a little
    bit of cream).  Take out the cinnamon stick and lemon peel.
    
    Put cream in a bowl (or several) and let it cool completely.
    
    If you have the appropriate iron (maybe you can get it in a Portuguese
    shop, ask for a "ferro de queimar leite creme"), sprinkle the cream
    with more sugar and burn it with the iron.
    
    If you don't manage to get it, just sprinkle the cream with cinnamon
    (in powder).  It's delicious as well.
    
    Enjoy!  And let me know if you liked it!  I do!  :-9
    
    Eduarda
    
    PS: If you're interested, I can post some more recipes in this note.
    
    
    

    
    RE: 14
    
    Hi Fran
    
    Sorry for not replying sooner, but this notes file is kind of difficult
    to access sometimes (for me).  I'm glad to know you're interested in
    the cooking of your ancestors :-).  I'll be happy to help.
    
    For those interested in Traditional Portuguese cooking I can recommend
    a great book on this subject.  The Portuguese edition is called
    "Cozinha Tradicional Portuguesa", by Maria de Lurdes Modesto, Edi�es
    Verbo, 1982.  There is also an English edition, called "Portuguese
    Traditional Cooking".  The book has excellent quality, both in the
    recipes and the graphic aspect (photos by Augusto Cabrita, one of the 
    best Portuguese photographers) and I would thoroughly recommend
    it for anyone interested in our cooking.  Maybe you can find some
    of your grandmother's recipes there, Fran!
    
    Meanwhile, here's another recipe I often cook at home, just in time
    if you want to try it at the weekend :-).
    
    Let me know how did it go, if you do try it.
    
    Curious,
    Eduarda 
    
                              LAMB STEW
    
    
    Ingredients
    
    1 lamb leg
    2 medium size onions
    5 cloves garlic
    1 leaf laurel
    3 teaspoons red pepper powder
    1 glass white wine
    6 table spoons vinegar
    1/3 to 1/2 glass oil
    2 table spoons margarine
    1 can boiled peas (big or small one depending on the number of people)
    1 small can mushrooms
    Potatoes (proporcional to the number of people)
    Salt
    
    Boil lamb leg with salt.  (I usually use a pressure cooker - about
    1/2 hour "whistling").  Once boiled, remove the water in which it
    cooked.
    
    Chop the onions and garlic cloves and add to the meat.   Add all 
    ingredients, except the vegetables and stir.  Cook on the pressure 
    cooker for 15 minutes more or less.  After cooked, add peas, 
    sliced mushrooms and potatoes.  I usually use small new potatoes, 
    just peeled and not cut.  Cook for 6 minutes more on the pressure 
    cooker... and that's it!  Serve piping hot.
    
    Obviously you can cook it in a normal pan, but it will take longer,
    since the meat should be quite tender.
    
    Let me know if you enjoyed it.  
    
                                                           
    
    
    
    
    

    		    TRIPE WITH BEANS*  (Northern Portuguese Style)
    
                           * NOTE: This is not a quick dish to prepare.
    
    
    INDGREDIENTS:
    
    TRIPE:          3 pounds honeycomb - washed, stripped of all fat, 
    	            and cut into 1" pieces.
    LINGUICA*:      1/4 lb. - cut into small bite-sized pieces.
                    *Portuguese sausage. 
    ONION:          1 large or 2 small.
    GARLIC:         1 large clove or 2 small cloves.
    CARROTS:        1 cup - cut into 1/2" pieces.
    CELERY:         1 cup - cut into 1/2" pieces.
    CHICK PEAS:     1 can
    WHITE KIDNEY
    BEANS:          1 can
    ELBOW MACARONI: 1/4 cup
    
    
    SWEET BASIL:   2 teaspoons crushed.
    BAY LEAVES:    2 large or 3 small.
    BLACK PEPPER:  1/2 teaspoon.
    SUGAR:         2 level teaspoons.
    
    TOMATO SAUCE:  1 small can.
    CHICKEN BROTH: 1 can (13.75 oz.)
    OLIVE OIL:     3 tablespoons.
    WATER:         4 oz.
    
    PREPARATION OF TRIPE:
    Place tripe in pot and cover with water.  Include enough water to
    cover tripe by 2".  Boil gently until tripe is almost tender
    (2 - 2.5 hrs.).  Discard water, cover tripe and set aside.
    
    In a large pot over moderate heat, saute onion, garlic, carrots,
    and celery in oil for 10 - 12 min. until onions are golden.  At
    this time, blend in sweet basil, bay leaves, black pepper, sugar
    and linguica over moderate heat for another 10 min.  Add tomato
    sauce, water, chicken broth and the tripe.  Boil gently until
    tripe is tender (about 30 min.).  Add macaroni and let cook for
    5 min.  Now add chick peas and kidney beans.  (NOTE: drain and 
    rinse the chick peas, but only drain the kidney beans.) 
    Continue cooking just long enough to heat the beans (5 min.).
    Shut off heat and let stand for about 15 min. to blend flavors.
    Usually, no salt is needed because the chicken broth has enough 
    salt.
    Enjoy!
    

   
    
    RE: .26/.26
        
    Salt cod is readily available here in Mass.  We have a rather sizeable
    population of Portugese here as well as a long histroy if fishing, in
    fact for the most part the fishermen of Mass. are primarily of Portugese
    or Italian ancestoryde.  My own ancestory can be traced bak to Portugese
    fishermen on my mother's side of the family.  Her greatgrand father was
    the winner of the last Lipton Cup Fishing Schooner Race held prior to
    WWI.  The cup now resides in the Provicetown Ma. townhall.  The boat's
    name was the ROSE DOROTHEA captained by Capt. Perry.  Sadly all of his
    boats were federalized for coastal patrol during the war and he retired
    from fishing.
   
    
    RE: .26 
    
    You should be able to get salt cod in any fish market as it is the most
    common way to preserve cod caught on extended fishing trips.
    
    Bob

    As promised, here go a few traditional recipes.  This one is for
    chicken.
    
    Ideally you'd need an appropriate "p�cara", which is nothing but a clay
    recipient very much resembling a pot, wider in the base and becoming
    "slimmer" to the top.  Can't see why you can't do it in a normal pot
    though.  So here goes.
    
    
                         FRANGO NA P�CARA
    
    1 small chicken
    75 g of ham ("prosciutto" type)
    4 tomatoes
    10 small onions
    2 TS butter
    2 cloves garlic
    1 TS mustard
    1 small glass Port wine
    1 small glass "aguardente" (sort of brandy)
    Salt and pepper
    1dl of white wine
    6 raisins
    
    Cut ham in small pieces.  Peel tomato and cut it also in small pieces.
    Mince garlic cloves finely.
    
    Cut chicken in several pieces and place it in the "p�cara" together
    with all ingredients.  Cover the "p�cara" and place it in hot oven.
    When the chicken is done, uncover the "p�cara" and let the chicken
    become a bit brown on the surface.  Cover again and serve with French
    fries.
    
    Serves 4.
    
    
    
    
    
    

    Another one for chicken.
    
    
                      GALINHA ASSADA COM MOLHO DE LEIT�O
    
    
    1 chicken
    1 kg of potatoes
    1/2 cup of minced cloves of garlic
    150 g of pork fat ("toucinho gordo")
    1 bunch parsley
    2 ts pepper
    2 TS lard
    Salt
    1 glass white wine (approx.)
    
    Boil chicken in water with salt.  Drain and place in a recipient/tray
    that may go into oven.  Peel the potatoes; cut them in cubes and
    place them also in the recipient.
    
    In a mortar crush the garlic with the pork fat.  Add minced parsley,
    pepper, salt and the lard and mix very well until blended.
    
    Spread this mixture over the chicken and the potatoes.  Place in
    the hot oven and sprinkle with wine once in a while, until done.
    

    This one is for cod.
    
    About the cod: as I've previously stated, you must get SALTED cod.
    Ask in the shop to cut it in more or less rectangular pieces (called
    "postas").  If you go to a Portuguese shop they'll know what I mean.
    
    The "postas" are then placed in water, preferably overnight.  Change
    water once in a while until the cod is desalted.  Only then it is
    ready to cook.  I usually do this to a good amount of cod, then
    wrap each piece in foil and freeze it.  When I need it I only have
    to take it out of the freezer.
    
    All the recipes entered here assume the cod has suffered this
    "treatment".
    
                            BACALHAU � Z� DO PIPO
    (Porto recipe)
    
    4 pieces ("postas") cod
    1 l milk
    2 medium size onions
    4 TS olive oil
    1 leaf laurel
    Salt and pepper
    1 big cup (mug?) mayonnaise (made with 2 egg yolks and 4dl olive oil)
    750g potatoes (boiled and mashed)
    Black olives
    
    After well desalted boil cod in milk.
    
    Mince onions and saute them in olive oil, together with laurel,
    salt and pepper and a little bit of the milk used to boil the cod.
    The onion must become white and tender and never brown.
    
    After boiled, drain cod and place it in a clay recipient (sort of
    tray.  You can use any recipient that can go into oven).
    
    Cover the cod with the onions and then cover the onions with the
    mayonnaise.  Contour everything with the mashed potatoes and place
    in oven until slightly brown.  Decorate with black olives.
        
    Serves 4.

    Another one for cod.
    
                            BACALHAU � GOMES DE S�
    
    500g cod
    500g potatoes
    1.5dl olive oil
    1 clove garlic
    2 onions
    2 boiled eggs
    Black olives
    Parsley
    5dl milk
    Salt and pepper
    
    Desalt cod, place in a recipient and cover with boiling water. 
    Cover the recipient and let stand for 20 minutes.
    
    After this time drain cod, take off the skin and the bones and
    tear into small pieces ("lascas").  Put the pieces in another
    recipient, cover them with hot milk and let stand for 1h30m to 3
    hours.
    
    Meanwhile cut onions and garlic into round slices and saute them
    slightly with the olive oil.  Add potatoes (previously boiled with
    their peel, then peeled after boiled and cut into round slices).
    Add the drained cod.  Stir lightly, but don't let it go brown. 
    Season with salt and pepper.  Place the whole thing in a oven proof
    dish and put it into oven for 10 minutes.
    
    Serve the way it comes out of the oven, decorated with minced parsley,
    slices of boiled eggs and olives.
    
    Serves 4.
    
    Let me know about these recipes!

    Re: a few notes back
    
    What size is a "small glass"?  A shot glass, juice glass, etc?  
    Can you specify in ounces?

    Sorry, my recipe stated a "c�lice", which IS a small wine glass... A
    "c�lice" in Portuguese usually refers to the size of the glass to drink
    Port wine.  If you do happen to know the size of these glasses,
    you'll know the measure...  I would say they are about 1dl more
    or less.  Maybe some of the American-Portuguese out there can help?
    
    Sorry I can't give you a measure in liquid ounces, but there are a few
    conversion tables scattered around this notes file that you may find
    useful.
    
    Eduarda 

    The glass size is a juice glass ...
    
    Gail

    Sorry for taking so long to enter the reply, but I haven't been
    accessing this file for some time now.  Still, here goes the recipe for
    the "fish cakes" you asked (taken from the book mentioned a few replies
    back).  They are called:

    
                           Past�is de Bacalhau

    Note: In the Northern part of Portugal they are referred to as "Bolos
    de Bacalhau"

    250 g of soaked cod (prepared the way explained on a previous reply)
    200 g potatoes
    Half onion
    1 TS parsley finely minced
    1 small glass Port wine
    3 to 4 eggs
    Salt, pepper, nutmeg
    Vegetable oil to fry

    Boil the un-peeled potatoes.  Peel after boiled and mash them into a
    puree.  Boil cod, drain and remove all skin and fish-bones.  Scrub it
    with energy in a very clean cloth, until it becomes like tiny threads.

    In a bowl combine potato mash, cod, chopped onion, parsley and the Port
    wine.  Season to taste with salt, pepper and nutmeg.  Add the eggs, one
    by one, mixing them very well into the dough, until it has a
    consistency that allows it to be molded.  The amount of eggs needed
    depends a lot on its size and the quality of the potatoes being used.

    Mold the cakes with the help of two table spoons and deep fry them in
    abundant and hot vegetable oil.

    For a main course, these cakes can be served with a tomato and pepper
    rice and a lettuce and tomato salad.

    This is a very popular dish in Portugal.  Enjoy!

    Eduarda                                                              

    
                          Masa Souvada?
    
    Anyone out there have any recipes for Masa Souvada or Portuguese Sweet
    Bread. I was raised on the stuff in New Bedford Mass. along with all of
    the other recipes in this note. When I visit family back home I always
    return witha bag of this bread from the old portuguese bakeries. 
    
    Here's my recipe for Kale soup.
    
    
    In a large pot (15 qt+)
    place 2 lengths of chourico (Gaspar's from New Beford is the best imho)
          2 packages of Lingica (Gaspar's again)
          1 2lb 7-bone steak (usually a less expensive cut of meat)
          enough water to cover the meat 
          simmer until meat is cooked and tender (great broth and aromas)
    remove linguica, chouico and meat from broth and cut into pieces and
    return to broth with a little salt and pepper to taste. Remove bones
    and fat from the meat before putting it back in the pot.
          add about 4-5 peeled potatoes cut in pieces (simmer til tender)
          1 onion chopped well
          Add about 1 bundle of fresh kale chopped well (fresh is the best)
          Add to that about 1/2 head of cabbage choped well.
          Simmer for about 30 minutes. 
          Finish it off with about 2 cups of cooked red kidney beans and
          1 cup of chickpeas. 
    
          Simmer for another 15 minutes or so if you can stand it.
          Serve with hot Portuguese bread. 
    
       Great for anytime but especially wonderful in the cold winter months
    or a cold fall day. Makes a meal in itself and can be frozen also.
    
    
    Michael
    

Can someone please explain what flavours are to be found in the chourico 
and linguica sausages? I think I am going to have to substitute - probably 
Italian-type sausages, since I don't know if (or where) Portuguese produce 
can be found here.

Failing that, any Aussie noters know where we can get these smallgoods? I'm 
in Sydney.

Munch munch,
Sheridan
:^)

    One of the previous notes mentioned that in Fall River, MA there are
    MANY "factories," each one with their own version of the sausages. 
    So far, I haven't found anything in the local markets which get
    deliveries from the Fall River area to compete with what I got used
    to as a child.  That was Almeda and Cabrall (sp) from Cambridge.  Some
    day I am going to try and find out just where they are and travel into
    Cambridge to stock up!!
    
    But as for your question, with all the different flavors I have tried,
    I cannot imagine ANY Italian sausages with even a similar taste.   They
    are completely different.  Sorry. 
    
    It appears you are writting from Australia so Fall River or Cambridge
    are definitely out.  Hope someone in the notes file can help you locate
    some Portuguese sausages in your part of the world. 

    Oh, and what started me towards this file to begin with...Kale. 
    Actually you can use it wherever you would use cabbage.  Same
    vegetable, just a different strain...sweeter, more crinkled...and I
    think tastier.
    
    I have my own recipe for Portuguese soup but I haven't made it in so
    long because I cannot get the sausages I REALLY like.  But, as I can
    remember it, here it goes...
    
    
    Chunk of shin bone with much meat (I frequently use small chuck roast
    or chuck steak - it would have the bone and add flavor)
    
    Put meat and chourico and linguinca in large pot, cover with water and
    simmer until nearly tender (approximately 2 hours - as I said, it has
    been a while).  Add peeled potatoes about 1/2 hour before meat is done. 
    Simmer till nearly done, add about 1 1/2 cups elbow macaronni, and good
    sized head of kale (chopped).  Simmer till everything is tender.  Salt
    to taste.
    
    Take  meats and potatoes out of soup and set aside for main course. 
    Serve soup cosisting of liquid, maccaronni and kale.  Delicious but it
    is the sausages that really give it the flavor...And since I haven't
    been able to get the sausages that I prefer, I haven't made this in
    quite some time.
    
    

                            GALINHA VILA FRANCA
                            
       6 Chicken thighs (room temp)      1 Tbsp chopped parsley  
       3 cloves garlic, chopped fine     1/4 lb butter, melted            
       1/2 tsp salt                      1/2 cup dry white wine   
       1/2 tsp paprika                   1 small can mushrooms (drained)   
       1/2 tsp black pepper              1/2 cup olive oil        
       1/2 cup flour
       
       Mix the flour, salt, paprika, and pepper. Wash *and dry* the
       chicken, then shake thoroughly in a bag containing the seasoned
       flour mixture. Using a large heavy skillet, fry the chicken until
       all sides are just golden, then remove to an absorbent paper
       towel.
       
       Arrange the chicken parts in a covered casserole. Pour the wine
       over the chicken, then do the same with the butter. Sprinkle first
       the garlic, then the parsley, then the mushrooms over the chicken. 
       
       Cook, covered, at 350 degrees (F) for 45 minutes. Uncover and cook
       for 15 more minutes. (I basted occasionally with the liquid in the
       casserole during the uncovered cooking.)
       
       Serve on a bed of fluffy white rice.


       Notes: 
       
       I made this yesterday, and it was declared EXCELLENT. You could
       use fresh mushrooms, but you should saut� them, and add them when
       you uncover the casserole. I *did* use 1/4 lb butter, but I might
       have used a good _cup_ of wine (I measured it like Julia Child
       does). There was a lot of very nice liquid with this. The chicken
       was perfectly juicy inside, maybe because it was room temp when I
       started. My wife suggested that I could try it with boneless
       breasts next time. I might, but white meat tends to be dry inside.
       
       
       
       
       
       
       

    Thought I would revive this note a little more.  Here are a couple of
    recipes I've translated for a Swedish friend.  Thought I'd share them
    with the readers of this file.  Enjoy!
    
    Eduarda
    
                    Ervilhas com Ovos (Peas with Eggs)
    
    Chop a medium size onion finely.  Add 2 to 3 tomatoes (depends on 
    the size - if you're using canned ones you can have 3) and a bunch 
    of parsley finely minced.  Add some oil and stir fry this mixture.  
    
    When the onion starts turning translucent add (and now you'll have 
    to see what you can find out in Sweden): "chouri�o" (sort of a 
    Portuguese sausage, but very different from the German ones) - or 
    smoked ham - or bacon - whatever you put in, it has to be in 
    slices.  You can also put in a mixture of all these.  The meats 
    have to be smoked, though.  Beware: if you use smoked ham, you'd 
    better desalt it first by putting it in some water first.
    
    Stir fry this mixture.  Add the peas.  Ideally, this should be 
    done using fresh peas, but let's be realistic and assume we will 
    be using canned ones.  For the two of us I usually use 2 cans of 
    � 270g each (after drained) or a big one (this is a main course, 
    not a starter).  Depending on the amount of guests you're 
    expecting, you'll have to add more of course.  Add some salt 
    (little) and half a teaspoon of sugar.  Add a little bit water, if 
    necessary, cover and let simmer until the peas are done and soft 
    (and with some sauce).  When the peas are done, open one egg per 
    each person (into a bowl) and carefully pour it over the peas.  
    Cover again and let cook just enough to boil the eggs.  Serve with 
    fresh bread.  
    
    Voil�!  Very tasty and simple to make.  It must be easy for you to 
    do it in Sweden and it is a very popular dish here.
    
    Another recipe I thought you could try was "prawn or shrimp rice".  
    
    Rice is very popular in our cuisine (from soups to  desserts).  So here
    goes.
    
                      Arroz de Camar�o (Shrimp Rice)
    
    Chop a medium size onion finely.  Add 1 to 2 tomatoes and a bunch 
    of parsley finely minced.  Add some oil and stir fry until onion 
    just starts to turn yellowish/brown.  Add uncooked and unpeeled 
    (but washed, of course :-)) shrimps.  Amount depends on what you 
    want, but a generous portion will make the rice the tastier.  Stir 
    them for a while and cover.  Let simmer for a while.
    
    Meanwhile measure the rice.  I usually use a coffee cup as a 
    measure: one per each person plus an extra one (for the pan ;-)).  
    For coffee cups I mean the small ones, sort of expresso size, that 
    we use.  Guess it has no more than 1 deciliter capacity, I think, 
    but I can measure it back home, in case you're interested in doing 
    this recipe.  
    
    Wash the rice and drain it.  Meanwhile add water to the 
    vegetables/shrimp mixture.  Portion of water is usually double the 
    size of the rice, plus a little more.  Let it go to boiling 
    temperature and then add the rice and salt to taste.  Let cook 
    until rice is done (I should say 15 to 20 minutes, depending on 
    the quality of the rice).  If you like somewhat hot food, you can 
    add a hot pepper when you put in the shrimps. 
    
    If you like the shrimp idea, but do not particularly like this 
    recipe, you can also boil the amount of shrimp you wish and serve 
    them with hot toasted bread and butter and bier as a starter.  
    Don't throw away the water in which you boiled the shrimps: it 
    makes a wonderful soup (of which I can give you the recipe as 
    well, if you like).
    
    
    Wine - white or "verde" wine for the fish/shrimp/peas dishes.  Red 
    for the chicken ones.  Some Port (Tawny or Ruby variety) or 
    Madeira (Malmsey) with dessert would be nice.  If you can get hold 
    of any Portuguese cheese up there (which I doubt), "Serra", 
    "Azeit�o" and "Serpa" are some of those I prefer.  Before dessert, 
    with some nice salted biscuits.  Yummy!  Better end up, I'm 
    starting to feel hungry!  :-)
    

    Anyone have a recipe for "Sweet Bread"?
    
    My Portuguese is pretty rusty so I can't write it as it's pronounced
    but this is the great 'bread' that you can only find in a good bakery
    or if you're Portuguese, in your mothers house!
    
    -TB

 Lucia's bakery in Nashua. I think it's on Scripture st. Excellent portuguese
bakery.

 The Doctah

Look in note 251.7

    I know this file has been dead for a while, but here goes.  There is
    a Portuguese dish called Camarao ao Mocambique (shrimp mocambique
    (sp?)), wich I have had at various dinner dances and resturaunts.  My
    mother has attempted something similar but not quite the same.  Anyone
    have any ideas??
    
    Salet
    
    

                             SHRIMP MOZAMBIQUE
                             
        2 lb uncooked shrimp
        1 stick (1/4 lb) butter
        1 bottle of good beer
        hot sauce to taste
        2 packets Sazon Goya con culantro y achiote (3 lends a more
        robust flavor)    (this is the tough part, see below)
          
        Combine butter and Sazon in medium saucepan (large enough for all
        the shrimp etc). Melt butter, stirring to blend well with Sazon
        for about 2-3 minutes. Add several drops of hot sauce, to taste.
        Add beer, stir while bringing to a rapid boil. Quickly add
        shrimp, and cover. The shrimp should cook in 3 to 5 minutes.
        
        Serve over cooked white rice. 
        
========================================================================

The recipe I have said to peel the shrimp before cooking them. I don't
like to do this, because I believe the shells add flavor. And, you won't
mind licking your fingers as you're peeling the shrimp in your plate.

Sazon Goya is available in New England stores, usually in the ethnic
foods section. Some stores in NH have sprouted a whole Goya section
recently. I *think* Sazon Goya has safflower, cilantro (coriander),
dehydrated garlic, salt, maybe a touch of cinnamon and allspice, and of
course, achiote (?) which is translated on the package as annatto(?). 

Besides adding flavor, this variety of Sazon (there are several) adds a
rich brick-red color to the food to which you add it. It's packed in foil
packets, having about 1 teaspoon of powdery seasoning per packet. There
are about 20 packets per box.

The address on the package is Goya Foods Inc., Secaucus, NJ 07094.

Art

    Both VICTORY and the BIG D in Hudson, MA have large Portugese food 
    sections.  I do know they have Goya brand items.  

    justme....jacqui

    	Thank you both for your help.  I will attempt making it this
    weekend.  I'll post the results next monday.
    
    							Salet

Could someone please post the approxmiate or exact proportions of 
the spice-mix? I'd like to try this one too!

Thanks,
~Sheridan~
:^)

�    Both VICTORY and the BIG D in Hudson, MA have large Portugese food 
�    sections.  I do know they have Goya brand items.  
    
    The Shaw's supermarkets I've been in (Hudson, Worcester) also have a
    large stock of Goya products.

    
    	I had a girlfriend who's parents came from one of the islands near
    Portugal and her mother woud thinly cut meat and marinate it overnight
    and the next day fry em up and serve them on portugese buns. Boy were
    they ever good.  Is there anybady here that can help tell me what it
    may be and the recipe?
    
    	Eric

    Eric, or in reply to .55.
    
    My inlaws are Portuguese, and I think I know exactly what you mean, and
    when you see how simple it is you probably wont believe it. There's no
    hard set recipe (peasant cooking you know) but it goes something like
    this.
    
    Basil
    Thyme 
    Paprika
    Lots of garlic
    Homeade Portuguese wine (or a light chianti will do)
    salt and pepper
    
    Sprinkle the above dry ingredients in the bottom of a bowl, mince one
    clove of garlic and spread it around the bottom of the bowl. Add a dash
    of wine and mix all of the ingredients together then place the first
    layer of meat which can be anything from sirloin to lamb to chicken,
    but most commonly steak. Repeat the above and finish off the final
    layer of meat the same way on top. Cover and let set in the fridge
    until it's ready to cook. You can pan fry this for three minutes either
    side per 1" thickness of meat or outside on the grill, I prefer over an
    open fire as it was intended. Then into a Portugueses hard roll, and
    washed down with my father in law's homeade vinho (wine). CANT BE
    BEAT!!
    
    
    Scott