17th October 2007

    Moqueca de piexe (Brazilian Seafood Stew)

    This is the second version of Moqueca we’ve attempted, and it couldn’t be more different than the first. In this version, as featured in Healthy Latin Cooking, you puree the stock, onions, peppers, and tomatoes, which creates a thick broth to which you add the fish (in our case, mahi mahi) and shrimp. It worked really well over rice.

    Thad says:

    It’s as if every culture has their bouillabaisse…

    Lisa says:

    This is WAY different than the other one we made. Before you put the fish in, it looked like a butternut squash soup! I don’t know which one is more traditional, but they’re both really good.

    Chris says:

    I like this recipe — there’s only a cup of coconut milk in this but it’s so rich and creamy. More please.

    Moqueca de piexe (Brazilian Seafood Stew)
    —————————————–
    2 pounds mahi mahi, cut into 2″ pieces
    1 lb large shrimp, peeled and deveined
    2 tbsp lime juice
    8 cloves garlic, minced
    salt and ground pepper
    1 tbsp olive oil
    2 cups finely chopped onions
    5 scallions, trimmed and finely chopped
    1 green bell pepper, finely chopped
    1 red bell pepper, finely chopped
    3 tomatoes, peeled, seeded, and chopped
    3 cups fish stock
    1/2 cup chopped fresh cilantro
    1 cup light coconut milk
    ground red pepper

    In a shallow 13″x9″ glass baking dish, combine the fish and shrimp. Add the lime juice and one-quarter of the garlic. Season with the salt and pepper, toss to coat. Cover and marinate in the refrigerator for 30 to 60 minutes.
    Meanwhile, heat the oil in a large, nonstick skillet over medium heat. Add the onions, scallions, bell peppers, and the remaining garlic. Cook, stirring often, for 6 to 8 minutes, or until the vegetables are soft and translucent but not brown.
    Increase the heat to high. Add the tomatoes and cook for two minutes or until most of the juice from the tomatoes has evaporated. Stir in the stock and 1/4 cup of the cilantro. Cook for 10 to 15 minutes, or until slightly reduced and richly flavored. Remove from the heat.
    Transfer the vegetable mixture to a blender. Puree until smooth. Return to the skillet. Add the coconut milk and reduce the heat to medium. Simmer for 3 minutes. Add the fish and simmer for 3 minutes. Add the shrimp and simmer for 2 minutes more, or until the fish and shrimp are opaque. Sprinkle with a pinch of ground pepper. Season with more red pepper, salt, and black pepper, if desired. Sprinkle the remaining cilantro on top.

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    posted in Healthy Latin Cooking, Main Dishes | 3 Comments

    4th October 2007

    Catfish Creole Stew

    Thad and Abbie came over tonight to be a part of Lisa’s first experience with catfish. This recipe comes from Great Bowls of Fire, which we’ve (sadly) been neglecting for a while, but now that we’re into the cooler weather I’m sure that spicy stews and hotpots are going to make a more regular appearance. Abbie and Thad brought over some cornbread to serve with the stew.

    Abbie says:

    Yuuum! Hey, why didn’t you take a picture of my cornbread?

    Thad says:

    It was good; I wasn’t paying much attention and then I looked at my bowl and realized I had eaten all my fish.

    Chris says:

    I haven’t had much catfish since moving from Dallas… I used to love me some fried catfish and hushpuppies… Lisa, what did you think about your first taste of catfish??

    Lisa says:

    It’s good… catfish tastes…. fishy. I mean, fishier than some other fish. I think I’d have it again.

    Catfish Creole Stew
    ——————-
    2 tbsp canola oil
    1 medium yellow onion, diced
    1 green bell pepper, seeded and diced
    2 stalks celery, chopped
    4 cloves garlic, minced
    1 can (14 oz) stewed tomatoes
    1 can (14 oz) crushed tomatoes
    2 tsp dried oregano
    1/2 tsp dried basil
    1/2 tsp dried thyme
    1/2 tsp cayenne pepper
    1/2 tsp black pepper
    1/2 tsp salt
    2 tsp bottled red hot sauce
    1 1/2 lbs boneless catfish fillets, coarsely chopped
    4 cups cooked long-grain white rice

    In a large saucepan, heat 1 tbsp of the oil. Add the onion, bell pepper, celery, and garlic and cook, stirring, for 6 minutes over medium-high heat. Add the stewed tomatoes, crushed tomatoes, oregano, basil, thyme, black pepper, cayenne pepper, salt, and hot sauce and bring to a simmer. Cook over medium-low heat for 15 minutes, stirring occasionally.
    Meanwhile, in a large nonstick skillet, heat the remaining 1 tbsp oil. Stir in the catfish and cook, stirring, over medium-high heat until the catfish is cooked in the center and opaque, about 7 minutes. Fold the fish into the sauce and return to a simmer.
    Spoon the rice into shallow bowls and ladle the stew over the rice. Serve with corn bread.

    4 Servings

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    posted in Cajun, Great Bowls of Fire, Main Dishes | 2 Comments

    4th September 2007

    Chicken Yassa

    This week’s meals were all prepared by Lisa while I was going batty fighting viruses on the computer (hence the lack of recent posts). Tuesday night was Chicken Yassa, a lemon-flavored stew with lots of onions and herbs. Lisa prepared this dish over couscous, which soaked up all the juices — it made for great leftovers. The recipe comes from Great Bowls of Fire.

    Chicken Yassa
    ————-
    1 lb boneless chicken thighs or breasts
    Juice of 2 large lemons
    1 tbsp canola oil
    2 medium yellow onions, slivered
    4 cloves garlic, minced
    2 serrano peppers, seeded and minced
    2 cups chicken broth
    2 cups diced potatoes
    2 carrots, diced
    1/4 cup dry white wine
    1 tbsp dried parsley
    1 tsp salt
    1/2 tsp dried thyme
    1/2 tsp black pepper
    1 1/2 cups boiling water
    1 cup couscous

    Combine the chicken and lemon juice in a mixing bowl. Cover and refrigerate for 30 minutes to one hour.
    In a large saucepan, heat the oil. Add the onions, garlic, and serranos and cook, stirring, for 5 minutes over medium-high heat. Stir in the chicken and cook, stirring, for 4 minutes. Add the broth, potatoes, carrots, wine, parsley, salt, thyme, and black pepper and bring to a simmer. Cook for 20 minutes over medium heat, stirring occasionally, until the potatoes are tender and the chicken is fully cooked.
    Meantwhile, combine the boiling water and couscous in a bowl, and cover. Let stand for 10 minutes. Fluff the grains, cover the pot, and let stand until the stew is ready. Spoon the couscous into bowls and ladle the chicken stew over the top.

    4 Servings.

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    posted in Great Bowls of Fire, Main Dishes | 0 Comments

    29th June 2007

    Pozole!

    Yes, yet another pozole recipe… I swear, we should just rename the site to “We [heart] Pozole”. This one, unlike the others we’ve made, is closer to “traditional” pozole in that it doesn’t have a thick, tomato base, but rather a clear, flavorful broth. The red color comes from guajillo peppers that have been pureed and stirred in; they added a nice subtle pepper flavor without a lot of spice. This recipe is from Healthy Latin Cooking.

    Pozole (Pork and Hominy Stew)
    —————————–
    2 dried guajillo peppers, stems removed and seeded
    1 tbsp canola oil
    8 ounces lean pork, cut into 1″ cubes
    1 onion, finely chopped
    4 cloves garlic, minced
    1 tsp cumin
    1 tsp oregano
    1 bay leaf
    6 cups water
    2 14.5-oz cans hominy, drained and rinsed
    salt, pepper
    1/4 cup chopped green onions
    1/4 cup chopped cilantro

    Soak the peppers in hot water for 20 to 30 minutes until soften, then transfer to a blender with 1/4 cup of the soaking water and puree until smooth.

    Heat the oil in a large saucepan over medium-high heat. Add the pork and cook for 3 minutes. Add the onion and cook for another 2 minutes. Add the garlic, cumin, oregano, and bay leaf and cook an additional minute or two, until the pork and vegetables begin to brown. Add the water and hominy and bring to a boil. Lower the heat to medium-low and simmer for 30 minutes. Add salt and pepper to taste, and remove the bay leaf. Stir in the pureed peppers and simmer for 5 more minutes. Taste and season again with salt and pepper.

    Top with chopped green onions and cilantro.

    4 servings

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    posted in Healthy Latin Cooking, Main Dishes | 0 Comments

    2nd May 2007

    Poblano Chicken Posole

    Tonight’s posole is pretty similar to this one from a few weeks ago, but instead of pork and tomatillos, this one uses chicken and roasted poblano peppers, which add a really nice smoky flavor. Great Bowls of Fire contains one more posole recipe that we haven’t tried yet, but I’m sure we’ll get to it at some point!

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    posted in Great Bowls of Fire, Main Dishes | 0 Comments


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