Before Leaving for Azores

Though 900 miles offshore, the Azores Islands are still part of Portugal, and tomorrow Mrs. Yi and I are headed there via Toronto. Will clams be in the seafood stews for which the Azores are renowned? Perhaps, but more likely, if not for sure, limpets should be amongst the piscicultural offerings. Limpets are more like barnacles. Linguica, which is similar to chorizo, likewise red peppers are definite certainties. As for the Portuguese cuisine images above, the clams and chorizo from Food and Wine was prepared in our kitchen as directed at the link, while the chorizo with pimiento dish was the subject or a May, 2006, post here at Unique Culinary Adventures.

The Azores are a sizeable handful of different islands. While the basic cuisine on all of them is Portuguese, preparations can vary from island to island. We'll be on Pico, one of the relatively less populous islands. It is more famous for its mountain (Mt. Pico) than it is for its food.

Howerver, resarch suggests that Pico is a good place to enjoy Caldos de Peixe (fish broth), "Linguica con inhame,"(sausage with yams) "Torresmos de porco"(spareribs), and "Molha de carne" (?). More intriguing sounding dishes are said to be prevalent on other islands, but Pico is where they just might produce the best wine. "Vinto de cheiro" or Morangueiro is popular throughout the Azores, but Pico is home to the famous Verdelho, which was favored by the czars. As for liqueur, the "Licor de maracuja" (passion fruit liqueur) is known to have a world-class reputation. Hope I can bring some home.

Not until then, sometime in early August, will the next post go up. It will be about culinary experiences in the Azores. Stay tuned.