Site hosted by Angelfire.com: Build your free website today!

HOT AND SPICY FOOD - CHOURICO HOME PAGE

My Shopping List

My Favorite Links

Angelfire - Easiest Free Home Pages
best outdoor magazine
access to all outdoors of Maine
great cigars for after dinner
hot and spicy foods from Sao Miguel, Azores
deer hunting and conservation pages

The love of the outdoors is an integral facet of my life. The need for freedom and open space rests close to my mind and soul. The need to show young suburbanites the way of the outdoors is imperative to my being. To share the wilderness experience with anyone who cares is an exceptional experience. Flyfishing, snorkeling, hiking, canoeing, hunting, and team sports, dominate my recreational time. Of course, my family is involved and my job fulfills many of my needs. This page will be full of recipes that came from my families archives. Fish and vegetables in many spicy sauces are my staples. A sweet water and wine base are necessary to cook many dishes. Also some home made drinks are of importance to enjoyment of food, friends, and family. The first recipe will be the most important, because it will put you in the proper frame of mind to cook and serve your friends. You may also use it to marinate steaks, burgers and chops/roasts. Follow it precisely for a true, sweet taste. SANGRIA 1 Liter of red wine 1 glass of brandy 1 glass of port wine 1 pint of lemonade 1 pint of soda water Plenty of fresh fruit, esp. oranges, strawberries, and my favorite, pineapple. MIX all the ingrediants in a large bowl and chill. In some area of the world this is known as COO COO Juice. Soon to come, hot portuguese corn bread, kale soup (CALDO VERDE), fish meal (VINHA D'ALHOS), and dessert (malassadas). Stay tuned for more great meals from the home of Maria de Coreiro Ponte. If you are interested in spicy, old world recipes, write to CHOURICO, 10 Maloney Ln. Middletown, RI, 02842 Please send $5.00 for each cookbook that you order. _--------- ----------- -------------- ------------- ----------------- ---------------- Flyfishing the sport of relief. Currently I have had the experience of flyfishing for large striped bass. I have had many thrills in my lifetime, but catching and releasing a 20+ lb. bass in salt water on a flyrod was sensational. Last spring was the best striper fishing in years here on Aquidneck Island, in RI. I had not seen or caught so many bass in over 20 years. The last great run of bass occurred in the late 70's. I can remember my friends and I riding our bikes home with our dungarees draped over our necks with the leg sections stuffed with large bass. Tourists would watch the huge tails blowing in the breeze as we drove our bicycles down Bellevue Ave. near the mansions of the Gilded Age. Last spring, (1997)a tremendous rush of large bass descended on Narragansett Bay and it's tributaries. I once saw over a one mile section of bass feeding on menhaden. This made flyfishing wonderful. I used my own tied flies, that resembled baitfish, eels, and leeches. I caught 6 bass over 20 lbs., each battling for 20 minutes or so. Cooking bass is a tasty treat. I often stuff the bass with my grandmother's clam and chourico stuffing. Two filets are baked with the stuffing in the middle. Each filet is dusted with a hot and spicy powder, that includes the spices, garlic, onions, lemon pepper, crushed hot peppers, then baked in a olive oil and lemon sauce. This is baked for 25 minutes or until flaky. What a treat. This tablefare is the reason I fish. Anyone interested in tying salt water flies may contact me, or send $5.00 to the above address for a few samples. ______________________________________________________________________________________________________________________________________________________________________________

Email: sponte@wsii.com