It was 500 years ago when the Portuguese came to the New World like the Spanish, but their big modern wave of immigration to the northeastern United States took place mostly at the end of the 19 century.

Most of these people were fishermen, and many still ply that trade today. I recall a boatload of such men giving my family a basket of just-caught mackerel once in Cape Cod Bay, a real treat for landlubbers.

Johnson & Wales University in Rhode Island offers cooking lessons to Elderhostel members who visit one of their two campuses in Providence, and I was fortunate enough to attend one last fall when the subject was Portuguese cuisine.

Two experienced chef/instructors were in charge of our small group, first outlining rules for cooking and food safety, and then rehearsing us in supply areas and kitchen techniques. We had just three hours to prepare a complete meal as it might be served in Lisbon, and our teams went eagerly to work.

Portugal is known for fish dishes, spicy foods, a famous wine and wonderful pastries in their coffee shops. Garlic plays an important part in the cuisine, and there is even a garlic soup on the menu of most restaurants.

Here are some of the recipes given to us during the lesson.

Codfish Cakes — Bolinhos de Bacalhau

Cod is one of the mainstays of the Portuguese diet, and salt cod is the way they preserve it for future use.

1 pound salt cod

4 large Russet potatoes, peeled and quartered

3 eggs

1/3 cup minced parsley

1 Tablespoon finely chopped onion

½ teaspoon black pepper

Oil for frying

Soak fish in water overnight, drain and add fresh water to cover. Bring to the boil and taste fish — if still too salty, repeat boiling with fresh water and then drain. Meanwhile boil potatoes until tender. Mash potatoes and cod together, then combine with other ingredients. Shape into patties and fry in oil until golden brown. This makes a lot but they can be frozen.

Green Soup with Sausage — Caldo Verde

Soup almost always begins the meal, and this one is often seen in restaurants or homes.

1 Tablespoon olive oil

1 medium chopped onion

2 cloves minced garlic

1 quart chicken stock or water

4 medium potatoes, peeled and halved

3 cups kale or collard greens

Sliced chouriço sausage as needed

Black pepper to taste

Heat oil in soup pot and sweat onions until translucent, stirring often, about 5-10 minutes. Add garlic and cook for 2 minutes. Add stock or water and potatoes, then bring to the boil. Lower heat and simmer about 30 minutes, until potatoes are tender. Meanwhile clean and trim kale, removing thick stems; set aside. When potatoes are soft, blend soup until smooth. A hand-held blender is a big help here. Add greens and simmer about 5 minutes. Taste and adjust seasonings. Brown sliced sausage on both sides and serve hot soup with a slice in each bowl. Makes 4 servings.

Chick Pea Salad — Emilhas de Puntainho

1 head garlic

Olive oil

2 16-ounce can chick peas, drained

1 Tablespoon chopped fresh basil

2 Tablespoons balsamic vinegar

3 tomatoes peeled, seeded, chopped

1 teaspoon cumin

1 teaspoon salt

Fresh ground black pepper to taste

Slice ¼ inches off the top of the garlic bulb and season with a little olive oil. Wrap garlic in foil and roast in a 350 degrees oven for 45-60 minutes, then let cool. Mix drained chick peas with vinegar and basil. Squeeze roasted garlic out of each clove and mash to a pulp. Stir into salad and mix well, then add tomatoes and seasonings and mix again. Serve at room temperature or chilled on Romaine leaves or in a large serving bowl. Serves 6.

Spicy Portuguese Chicken — Chicken Peri Peri

This fiery sauce is often served in Portugal with a variety of dishes. Here it is with chicken, universally popular. Start with a whole 3-4 pound chicken.

MARINADE :

2 Tablespoons lemon zest

4 Tablespoons lemon juice

8 cloves minced garlic

4 Tablespoons olive oil

2 teaspoons red pepper flakes

½ teaspoon salt

Combine these ingredients and rub well into chicken, inside and out. Place in a covered bowl in the refrigerator for 2 hours, or overnight if you wish. Turn chicken occasionally. When ready to cook, place chicken (breast side down) in a roasting pan and cover it. Bake in a 350 degrees oven 60-90 minutes, until bird reaches 165 degrees. You may instead cook it on a grill over medium coals. In either case, baste with leftover marinade from time to time.

PERI PERI SAUCE:

1 green Thai chili pepper, seeded and diced*

2 cloves garlic

1 medium onion, coarsely chopped

2 Tablespoons tomato paste

2 ounces white wine vinegar

Salt and pepper to taste

Purée all ingredients in a blender or processor and cook over medium heat briefly. Taste for seasoning and adjust as desired.

*If you cannot find Thai peppers, use another very hot variety (ask your grocer).

Serve chicken with saffron rice and pass the sauce at the table. This will serve 4-5 people, depending on size of chicken.

Portuguese Green Beans — Frijoles Verdes

2 ounces bacon, chopped small

1 pound fresh green beans

1 large or 2 small tomatoes, peeled, seeded, chopped

1 cup beef stock

¼ teaspoon each salt and sugar

Dash of black pepper to taste

Wash and tip beans, and break each one into 2 or 3 pieces. Cook bacon pieces in heavy pot, stirring occasionally, until done but not crisp. Place beans on top of bacon and tomatoes on top of beans. Add stock and seasonings and turn heat to high, stirring constantly. Lower heat and cover pan, then summer for an hour or more, adding water if necessary. Drain and serve. 4 servings.

Portuguese Rice Pudding — Arroz Doce

Prepare arborio rice according to package directions, but use milk instead of water for cooking. Flavor with cinnamon and lemon zest and sweeten with brown sugar to taste. Finish with a generous amount of butter and serve warm. Delicioso!

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Marion Nicolay is a regular contributor to the Marco Eagle. Contact her via e-mail at marion387@earthlink.net.