Brazilian Seafood Stew

P1010164

Moqueca’

This is a traditional Brazilian dish, known in Brazil as “Moqueca“*. It is very popular along the coastal States specially the States of Bahia and Espírito Santo. This dish was heavily influenced by the African culture through the Africans who were brought to Brazil as slaves to work on the Plantations during Colonial times. There are several ways to prepare this dish depending on what State. It is best cooked in an iron skillet or dutch oven. Originally, it is very spicy but that is totally optional, the recipe I present here is definitely more mild. I showed this recipe on national television on the “Home Show” in 1992, since then I have made a few changes but the essence is the same.

  • Moqueca is also very popular with just fish, “Moqueca de Peixe” or “Fish Moqueca” , in this case remove the shrimp and scallops and double the amount of fish

Ingredients:

  • 1lb raw shrimp, peeled and deveined.
  •  1lb sea bass or halibut cut into approximately 1 1/2 inches pieces
  •  1lb scallops .
  •  4 shallots finely chopped
  •  4 cloves garlic, chopped.
  • 1 red bell pepper finely chopped
  •  4 Roma tomatoes, chopped.
  •  1 can 16 oz, organic tomato sauce.
  •   1 can light coconut milk
  •  2 limes.
  •  1/4 cup extra virgin olive oil.
  •   salt and pepper to taste.
  •  pinch crushed red pepper
  •  1/2 cup fresh chopped cilantro.

Directions:

  1. Marinate sea food in lime juice, salt and pepper for two hours in refrigerated.
  2. Heat olive oil over medium heat, cook onions and tomatoes until they are soft, stir in garlic and red peppers.
  3. Add tomato sauce, cover and let it cook until sauce is bubbly.
  4. Add coconut milk, salt and pepper to taste and crushed red pepper, let it cook until bubbly again.
  5. Add shrimp, fish and scallops to sauce, let it cook in sauce until sauce is bubbly again and sea food is cooked about 10 to 15 minutes.
  6. Garnish with cilantro. Stew can be served over white rice.

Bom Apetite!

 

Chicken Stroganoff “Brazilian Way”.

Image

I Know, Stroganoff is not Brazilian food. We all know it is Russian  but Brazilians love Stroganoff  and they developed  many different ways to prepare  and serve this favorite dish. When researching for the original Russian recipe I found that Russians also have different ways to prepare, some use sour cream , others milk cream. In the United States the recipes use sour cream and they like to serve over pasta.  Brazilians don’t use sour cream or serve over pasta. They like to use milk cream and serve Stroganoff over sauted potatoes or over white rice with finely shredded fried potatoes. I adapted the Brazilian recipe that uses” Nestle” media crema for fresh heavy cream or whipping cream it makes for a fresher and better taste.

Ingredients:

4 Chicken breasts skinless and boneless cut into thin stripes

1 Lime

2 Tbsp Butter

2 Tbsp Vegetable Oil

1 Yellow onion finely chopped

2 Garlic cloves minced

3/4 Cup Cognac

2 Tbsp Worcestershire sauce

2 Tbsp Catsup

1 Tbsp Dijon Mustard

1 Tbsp Tomato paste

1 8 OZ. Jar button mushrooms

Salt/Pepper

1 Pint of Heavy cream or whipping cream

Fresh chopped parsley.

Directions:

1) Melt butter with oil in a large saute pan, add onions, garlic and chicken. Let chicken cook until golden brown .

2)Add juice of 1 lime, salt and pepper to taste and cover for 5 min.

3)Add Cognac, tomato paste, Worcestershire sauce, mustard and Catsup and let it cook for another 5 minutes.

4) Add mushrooms , cover and let it cook another  5 minutes.

5) Add cream , folding it gently, reduce the heat to low and let it bubble, stirring occasionally.

6) Garnish with fresh parsley.

I like to serve this dish over white rice and sprinkle shredded fried potatoes* on top.

*Shredded Fried Potatoes:

2 large potatoes

vegetable oil to fry.

Directions:

1) Peel potatoes and shred them in a food processor.

2) Heat oil in a large frying pan, add potatoes make sure both sides are golden brown. Let them dry on paper towel and sprinkle some salt.

 

 

Pasta and Roasted Tomatoes with Herbs

Pasta with roasted tomatoes and herbs with pancetta

A variation with added ricotta

This recipe is fantastic! It is easy, prepares in 45 min or less, a very simple and yet so flavorful. The aroma of the roasted fresh tomatoes and herbs will make your mouth water, It is a very light dish and perfect for anytime of the year. A mainly vegetarian dish but you can kick up this recipe with some prosciutto, pancetta or bacon for the meat lovers or add dollops of ricotta cheese for a cremier bite or just add them all ❤

Cooking in Brazil, I would roast Roma style tomatoes cut into quarters but I substituted to heirloom grape and cherry tomatoes. They are sweeter and it saves a step!

Ingredients:
1 Pkg of pasta of your choice ( Rigatoni, Penne, fusili )
1 lb Red heirloom grape tomatoes
1 lb Golden heirloom grape tomatoes

1 orange sweet pepper cut in similar size of the tomatoes

1 shallot chopped

4 garlic cloves thinly sliced
Olive Oil
2 teaspoons fresh oregano chopped
2 teaspoons fresh thyme
Salt and Pepper to taste.
A bunch of fresh basil chopped
6 slices of prosciutto, pancetta or bacon is optional and ricotta cheese is optional*

Directions:
1) Heat oven to 375 F.
2) Cook pasta according to pkg directions, drain and set aside.
3) Place tomatoes, peppers, garlic and shallots in a sheet-pan. Drizzle about 1/2 cup extra virgin olive oil, sprinkle fresh oregano, fresh thyme and salt and pepper to taste. Make sure all tomatoes are well coded with oil and herbs. Roast in oven for 30 min.
3) Meanwhile if using pancetta,prosciutto or bacon, cook them until crispy, drain on paper towel and chop them in small pieces.
4) When tomatoes are ready, place pasta in to a large elegant bowl, add the tomatoes with herbs and all the liquid that formed, add fresh basil,
5) Add bacon or prosciutto or dollops of ricotta cheese if using them Garnish with more fresh basil.

* Prosciutto is Italian bacon it is not smoked but you can use regular smoked bacon or even turkey bacon.

Enjoy!❤😋

Baked Portuguese Cod

This is a dish I grew up with that is very popular in Brazil, it is inspired by Portuguese cuisine and known as “Bacalhoada.” There are many variations of  this dish. It is originally made using salted cod but I’m using fresh cod in this recipe due to difficulty finding salted cod in Arizona, where I live. Although salted cod is a key ingredient, this recipe with fresh cod still gives you a good taste of this wonderful Portuguese dish and brings me memories of Brazil.

IMG_20191112_224725_038.jpg
Ingredients:

8 cod fillets

1 bag small Yukon gold potatoes

4 roma tomatoes thinly sliced

1 large yellow bell pepper, thinly sliced

3/4 Cup pitted Kalamata olives

1 shallot thinly sliced

1 tsp garlic powder

1 lemon

1/2 cup olive oil

1 tsp red pepper flakes

dried oregano

Salt and pepper

fresh Italian parsley chopped

Directions:

  1. Pre heat oven to 375F.
  2. Arrange cod fillets in a baking dish. Make a marinade with lemon juice, olive oil, salt, pepper, garlic powder and red pepper flakes and pour over cod. Cover and place in refrigerator.
  3. Cut potatoes in half and cook them in boiling water for 10 minutes. Drain water, sprinkle salt and pepper and arrange them in baking dish with the cod.
  4. Add sliced tomatoes, sliced shallots, sliced yellow peppers, Kalamata olives,drizzle olive oil and sprinkle dried oregano.
  5. Cover with foil and bake for 30 min. Remove cover and broil for 8 minutes. Garnish with fresh parsley.

 

Serve with a side of sautéed spinach or kale with a little butter.

IMG_20191112_225126_262.jpg

Bom Apetite!

French Casserole

French, Food, Cooking, Casserole, French Casserole

Here it is!

 

This recipe is a family favorite and very popular among Brazilians specially at family Sunday meals when extended family gathers to share a big lunch. It is easy to prepare, simple and elegant.  A wonderful dish for every occasion.

Ingredients:

  • 3 Chicken breasts
  • 1 lemon
  •  1 Cup chicken broth
  • 1 Package of Farfalle pasta
  • 3 Table spoons butter
  • 4 Cups of milk
  • 2 Table spoons of corn starch
  • 1 Pint of crème fraiche* or heavy cream
  • 1/2 Tea spoon of nutmeg
  • 2 Tea spoons of herbs de Provence
  • 3/4 Cup shredded Asiago cheese
  • 1 Cup shredded Gruyère cheese
  • Olive oil
  • Salt and pepper

Directions:

  1. Pre-heat oven to 350 F.
  2. In a frying pan, brown chicken breasts with olive oil and 1 tbsp. of butter, season with salt and pepper and squeeze lemon juice. Add chicken broth, cover and let it cook over medium heat until fully cooked. If liquid dries, add more broth or water.
  3.  Meanwhile, cook pasta according  to package directions. Scoop pasta with a skimmer into a large rectangular glass or ceramic dish. Set aside.
  4.  When chicken is cooked, pull it apart into several shredded pieces and add to pasta. Drizzle with some olive oil, salt and pepper. Set aside.
  5. Dissolve corn starch in milk, mix in nutmeg and herbs de Provence. Melt 2 tbsp. butter in a large sauce pan over medium heat. Add milk mixture, salt and pepper and bring to a boil stirring constantly until slightly thickened. Add cream and bring to a boil again stirring constantly until bubbly. Turn off heat and stir in gruyère cheese until melted.
  6. Pour cream over pasta and chicken. Cover all with Asiago cheese. Sprinkle some herbs de Provence over it and drizzle with olive oil. Cover with aluminum paper and bake for 30 minutes. Let it stand for 5 minutes before serving.

 

Serve with a Caesar salad or your favorite salad and Bon Apetite!

* Crème fraiche is easily found in the gourmet cheese area of many grocery stores.