Moqueca de Camarao (Brazillian Shrimp Stew)

A couple of years ago, we found this fabulous Brazilian cafe on Inglewood Avenue, and fell in love with their shrimp stew. The next month when we went to enjoy it again it had closed down. ) : This is an adaptation of the amazing meal they served us, with that characteristic flavor of the dende oil – it just doesn’t taste the same without it. Warm and cozy comfort food for sure!

3 Tablespoons dende oil (Red Palm oil – you can find this on Amazon or at Whole Foods Market)
1 large onion, finely chopped
4 cloves garlic, crushed
2 pounds of fresh medium shrimp, shelled and deveined
salt and pepper to taste
2 Tablespoons fresh lemon juice
zest of 2 limes, minced
4 large tomatoes, seeded and chopped (or 1 large can Hunts Diced Tomatoes)
2 Tablespoons cilantro, chopped
1 canyenne pepper, seeded and chopped (may want to wear gloves – watch fingers near your eyes!)
1 (14 ounce) can coconut milk
shaved unsweetened coconut
dried shrimp flakes
lime juice
Cooked white rice

Heat the dende oil, and saute onions in it until softened. Add the garlic, and salt and pepper the mixture to taste. Add the shrimp and cook for about 3 minutes. Add lemon Juice, lime zest, tomatoes, cilantro, cayenne pepper, and coconut milk. Simmer for 15 minutes. Serve over rice. If you wish you can add bite-sized pieces of sea bass or sea scallops with the shrimp – just add with coconut milk and simmer. Serve with toasted coconut and shrimp flakes that have been tossed with lime juice, salt and pepper.

Monkfish Stew

I am freezing as I sit here typing away- it always seems to be colder in the house then outside for some reason, and that is why I am going to share one of our all time favorite winter weather entrees. In our house it is referred to as Monkfish Stew, and everyone loves it – even the kids! An adaptation of a popular dish from the Provence region of France, it is a deeply flavorful, garlicky fish stew that will make you warm, happy and satisfied!

olive oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped well washed leeks
2 Tablespoons chopped garlic
large pinch of saffron
1 teaspoon dried thyme
1 cup dry white wine
6 cups fish broth (if you don’t have homemade broth, then a nice broth is made by using half bottled clam juice and half Better Than Bouillon Lobster Base, found in some grocery stores, but definitely on Amazon, and of course on their own website)
1 pound potatoes, peeled and cubed
salt, black pepper and a pinch of red pepper flakes
1 1/2 pounds of monkfish, cut into small cubes
Homemade Croutons and Aioli (recipes to follow)

Place onions in a large soup pot with enough olive oil to cover the bottom. Cook until softened. Add celery, leeks, garlic, saffron, bay leaf, and thyme. After cooking that down a bit, add wine, broth, potatoes, and seasonings. Bring to a boil, then turn down heat to low and let simmer for 30 minutes.

Carefully ladle contents of pot into a food processor, and in batches mix into a fine puree.

In another pan add the fish and pour pureed soup over the top. Bring to a boil, then reduce temperature to low and let simmer for a few minutes. While that is cooking, you can place your pre-made croutons with a dollop of Aioli on top, into the base of a bowl. Ladle the soup over the top, and you’re ready to serve.

Croutons

1 baguette
1 clove of garlic
olive oil

Rub crust of baguette with peeled garlic clove, then slice widthwise into 1/2 inch pieces. With a pastry brush, paint a thin layer of olive oil, and dress with freshly ground black pepper. Place bread oil side up on a sheet pan, and put under a broiler until golden. Turn over and repeat on the other side.

Aioli

I love this as a dip for vegetables as well, but it really adds depth to the stew when spread over the crouton.

1-2 crushed garlic cloves
1 egg yolk
1 Tablespoon Dijon
1 cup extra virgin olive oil
salt and black pepper

Place garlic, egg yolk, Dijon, and seasonings in to a bowl, and assertively but gradually whisk in oil until mixture is thick and lovely. Season with salt and pepper to taste

Enjoy your stew!

Salads

Curry Chicken Lettuce Wraps

This is my own recipe that I have made many times over the years.
Whenever I make up recipes, I don’t usually find myself measuring.
I just kind of wing it. All of the ingredients below are pretty close estimations though.

2 whole chicken breasts with skin and bones in tact
2 Knorr Chicken or Vegetable Bouillon Cubes (optional)
5 hard boiled eggs chopped
1/2 cup minced red onion
1/2 cup minced celery
1 can chickpeas, rinsed and drained
1/2 cup chopped seedless grapes
1 small can of crushed pineapple, drained
1/2 cup dried currants,raisins, or a combination of the two
1/2 cup of chopped walnuts
Best Foods or Hellman’s Mayonnaise – start with a cup and add as needed to meet desired consistency
2 to 3 Tablespoons of chutney (optional)
2 to 3 Tablespoons of curry powder or more to your taste
2 to 3 Tablespoons of turmeric or more if needed (I like to get it a deep golden yellow)
salt and black pepper to taste
Butter lettuce leaves

Rinse chicken thoroughly and place in a large soup pot or sauce pan.
Cover chicken with water and add bouillon cubes.
Bring to a boil and then turn heat down to medium.
Cook until chicken is tender, not pink, and comes off of the bone when pulled with a fork.
Rinse with cold water, drain and cool.
Remove skin and pull chicken away from the bones. Rip into bite-size chunks.
Place in bowl with all other ingredients (except salt pepper and lettuce leaves), and mix thoroughly.
Adjust mayonnaise (add more if necessary), and add salt and pepper to taste.
Spoon into center of lettuce leaves and roll up the ends for easier eating. It is actually nice if you have time to let it sit in the fridge for at least an hour, so all of the ingredients can meld together nicely. You can substitute plain yogurt for the mayonnaise and it should come out just as well.

My Mom’s Greek Tortellini Salad

Everyone goes crazy over this salad no matter what time of year.

20 ounce package of fresh cheese tortellini
1 cup of extra virgin olive oil
1/2 cup of lemon juice
1/2 cup red wine vinegar
4 Tablespoons chopped fresh Italian parsley
2 teaspoons dried oregano
1 teaspoon salt
1 pound package of fresh baby spinach leaves, rinsed, dried and refrigerated
1 cup crumbled feta cheese
1/2 cup sliced red onion
6 hard boiled eggs, peeled and sliced

Follow instructions on tortellini package and cook until al dente. (Don’t over cook.) Drain.

Combine olive oil, lemon juice, vinegar, herbs and seasonings.

Add the tortellini, mix, cover and chill at least 2 hours and up to 1 day.

Combine spinach, cheese and onion with tortellini and dressing,

and arrange on a platter with sliced eggs on top.

Perfect as a side dish or a main meal.

Sides

Beet Greens and Seaweed with Olive Oil and Garlic

I would assume that this dish would taste great no matter the green and no matter the seaweed, it is a wonderfully tasty accompaniment for fish!

extra virgin olive oil
2-3 cloves chopped garlic
greens from one bunch of beets
handful of Dulse
freshly ground black pepper

Thoroughly wash beet greens to remove any sand, dirt and pebbles. Pat dry. Thoroughly rinse Dulse in a bowl of cold water to refresh. Chop both up into bite sized pieces. Saute garlic in enough olive oil to cover the bottom of a medium sized saute pan. When garlic is soft but not yet browned add the greens and the seaweed. Add freshly ground black pepper to taste. Toss well and cook over medium heat until greens are softened but not mush. Works well as a base for seared sesame-crusted ahi steaks. Add some wasabi cream and all will be delicious!

Creamy Coconut Rice with Arugula

4 cups hot cooked medium grain rice
1 large onion, chopped
1/2 stick butter or 4 Tablespoons oil
2 handfuls arugula, chopped
1 can coconut milk
salt and pepper to taste

In large saute pan melt butter or oil, add onions and cook until tender. Add chopped arugula and toss to heat through. Add coconut milk and heat thoroughly. Season with salt and pepper. Mix with rice. Pure comfort food, and a great side for spicy grilled fish dishes!