"For each mouth, a different soup." Portuguese Proverb
It seems that the Portuguese use garlic, onion and a lovely Chorizo sausage to flavor their cooking as much as other cultures use salt and water, with the outcome as aromatic and enticing taste delights.
Carol, a Portuguese American friend and cook extraordinary recommended most of the following menu. Tied for first place were the Portuguese Clams Stew and the Chorizo Stuffing in the chicken. (Yes, ‘clams’ is plural on purpose and there is Chorizo in it.) Second place tie was the St. John’s Club Kale Soup (more Chorizo) and the Salad (No Chorizo!). St. John’s Club is located in River Falls, Massachusetts where 47% of its current citizens claim Portuguese heritage and is the hometown of Carol and Emeril Lagasse. The soup recipe may come from Massachusetts but YELLS Portuguese authenticity.
The Salt Cod Count of Guarda link below is not the exact recipe we used; it is very close.
Celebrating Portugal Main Course Menu included:
^St. a Sopa de Couve de Clube de John
(St. John’s Club Kale Soup)
*Salada de Arroz, Atum e Tomate
(Rice, Tuna and Tomato Salad)
Carne Cozida de Amêijoas de Portugeese (Portuguese Clams Stew)
(St. John’s Club Kale Soup)
*Salada de Arroz, Atum e Tomate
(Rice, Tuna and Tomato Salad)
Carne Cozida de Amêijoas de Portugeese (Portuguese Clams Stew)
^Chorizo Encheu Galinha Assada
(Chorizo Stuffed Roasted Chicken)
(Chorizo Stuffed Roasted Chicken)
^Emeril’s TV Dinners by Emeril Lagasse
1986 William Morrow and Company, Inc.
1986 William Morrow and Company, Inc.
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