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try putting it into google, portugese recipes

http://www.recipezaar.com/recipes/portuguese

http://www.thegutsygourmet.net/spain.html

http://www.portuguese-recipes.com/

I was born in Azores

Cataplana

Recipe from the Food Network.

35 MINUTES

20 minutes to make

15minutes to cook

4 pounds littleneck or other small clams

1 red bell pepper

1 green bell pepper

1 onion

1 small zucchini, with skin

1 small yellow crookneck squash, with skin

1 hard, smoked linguica sausage (about 6 ounces, See Note), or prosciutto

1 large ripe tomato, seeded and diced

2 or 3 cups fish stock or clam juice

3/4 cup white Port wine

Freshly ground pepper

Juice of 1 lemon

2 tablespoons chopped fresh parsley, for garnish

Wash clams under cold running water and scrub with a stiff brush. Place in a large bowl, cover with a wet towel and reserve in the refrigerator.

Core and seed peppers.

Cut into fine julienne, about 2-inches long. Cut onion, zucchini and yellow squash into similar julienne.

Cut sausage or prosciutto into thin 2-inch lengths and finely julienne.

Grease both halves of the interior of a cataplana, or a large, heavy Dutch-oven kettle, with butter. Put the clams in first, then the julienned vegetables, sausage, tomato, fish stock, Port and pepper.

Tightly close the two halves of the cataplana, using the pin and clips on the outside to get a snug fit. Then place the closed dish over high heat for 10 minutes, or until the shells open. Just before the 10 minutes are up, open the cataplana, add the lemon juice and close it again for a minute or two.

Remove the cataplana from the stove and open it at the table.

Sprinkle with chopped parsley, ladle into soup bowls and serve immediately.

Makes 4 servings.

Note: A linguica is a thin, garlicky Portuguese sausage. You can substitute any small, smoked hard sausage.

For Shrimp Cataplana go to my source it willtake u there

Hawaiian-Portuguese Smoked Turkey:

1 turkey (18 to 20 lbs.), thawed if frozen

1 tablespoon coarsely chopped ginger

1 tablespoon coarsely chopped garlic

4 tablespoons minced garlic

4 tablespoons minced ginger

4 cups soy sauce

1 cup apple cider vinegar

2 tablespoons light brown or turbinado sugar

6 cups hickory chips

2 cups chicken broth

2 large onions, peeled and quartered lengthwise

1. On day 1 (2 days before Thanksgiving), remove giblets from turkey and rinse turkey inside and out. Set turkey, breast side down, in a large disposable roasting pan set on a rimless baking sheet. Add giblets to pan (discard neck). Into cavity of turkey, sprinkle coarsely chopped ginger and garlic. In a bowl, whisk together minced garlic, minced ginger, soy sauce, vinegar, and brown sugar; pour over turkey. Cover turkey with plastic wrap and marinate 2 days, basting 3 to 5 times a day.

2. On day 3 (Thanksgiving Day), remove giblets and 1 cup marinade from pan and set aside for Portuguese Sausage Dressing. About 4 hours before serving, remove turkey from refrigerator. Let stand for 30 minutes in pan; meanwhile, soak hickory chips in water 30 minutes.

3. Remove turkey from pan and pour marinade into a bowl; add chicken broth and set aside. Return turkey to pan, breast side up, and add onions (put 2 or 3 quarters inside turkey). Truss turkey, tying drumsticks together tightly with kitchen twine; truss wingtips together the same way. Cover wingtips and drumsticks with heavy-duty foil "caps," molding them snugly to prevent scorching. Cover entire pan loosely with a double layer of foil, extending foil beyond turkey like an umbrella.

4. Prepare a charcoal or gas grill, large enough to hold turkey, for indirect cooking: On charcoal grill, ignite about 60 charcoal briquets. When coals are spotted with ash (about 20 minutes), mound equally on opposite sides of firegrate. To each mound, add 5 unlit briquets and 1/2 cup drained soaked wood chips now and every 30 minutes during smoking. If using gas grill (with at least 11 in. between indirect-heat burners), put 1/2 cup drained soaked wood chips in a drip pan directly on heat in a front corner and add 1/2 cup chips through grate every 30 minutes during smoking. Turn heat to high and adjust gas for indirect cooking. Close lid and preheat grill 10 minutes.

5. Carefully slide pan with turkey from baking sheet onto center of grill. Pour in marinade and broth. Close grill lid. (If your grill has a lip on it, rest pan at an angle on grill, then carefully slide pan onto grill.) Smoke turkey, basting every 1/2 hour, until an instant-read thermometer inserted straight down through thickest part of breast to bone registers 150°, about 2 1/2 hours (begin checking after 2 hours). Ladle marinade from pan into a heatproof bowl and reserve for Hawaiian-Portuguese Turkey Gravy and Portuguese Sausage Dressing.

6. Slide baking sheet under turkey pan, ease baking pan onto sheet, and lift pan with turkey off grill. Let turkey rest, covered with foil, at least 20 minutes (internal temperature will rise to 160°) before carving.

Yield: Makes 1 turkey (18 to 20 lbs.)