Monday, September 6, 2010
Prepare to fall under the magical spell of Brazilian cuisine with guest and Kansas City musician Doug Auwarter on the next episode of “Jayni’s Kitchen,” which debuts Tuesday.
Moqueca De Peixe (Bahian-style Fish Stew)
2 to 4 pounds fish fillets (basa, cod, scrod, haddock, or any white, firm-fleshed fish)
1 medium green bell pepper
1 medium red bell pepper
1 medium onion, roughly chopped
3 whole garlic cloves, peeled
1 15-ounce can diced tomatoes
3 tablespoons fresh-squeezed lime juice
1 tablespoon fresh cilantro leaves, chopped
1 teaspoon ground coriander seed
1 teaspoon salt
1 cup peanut or extra-virgin olive oil
1 tablespoon annatto seeds
1 tablespoon, plus 1/2 cup olive oil
5 garlic cloves, smashed
1 or 2 malagueta or cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)
1/2 cup fresh squeezed lemon juice
1/2 teaspoon salt
2 tablespoons olive oil
1 medium onion, julienned
1 tablespoon minced garlic
2 to 3 tablespoons annatto oil
1 14-ounce can unsweetened coconut milk
1 8-ounce bottle clam juice or fish stock
1 teaspoon salt, or to taste
2 fresh tomatoes, sliced into 1/4-inch rounds
Cooked white rice
1/4 cup chopped fresh cilantro leaves
Place the fish in a large plastic storage bag (the marinade will also go into this bag).
Marinade: Cut the top and bottom off each of the peppers; remove stems and trim and chop the pieces. Remove the seeds and cut the peppers into 1/4-inch rings and set aside. Place the pepper tops and bottoms, the chopped onion, garlic cloves, diced tomatoes, lime juice, cilantro, coriander and 1 teaspoon of salt in a blender. Blend the mixture until smooth and pour into the bag with the fish, making sure the fish is fully covered with marinade. Seal the bag and marinate for 1 to 2 hours in the refrigerator. Meanwhile, prepare the Annatto Oil and Piri Piri.
Annatto Oil: Heat the olive oil in a small saucepan just until over medium heat just until shimmering, but not sizzling. Add the annatto seeds, remove the pan from heat and steep for 15 minutes. The oil will be bright red. Pour the oil through a wire-mesh strainer to remove the seeds. (This is an excellent substitute for dendê, which is Brazilian palm oil).
Piri Piri: Heat a small skillet or sauté pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers and sauté, stirring often, for 2 to 3 minutes. Add the lemon juice and remove the pan from the heat. Place the mixture in a blender and add 1/2 teaspoon of salt. Purée until mostly smooth. With the blender running, drizzle the remaining 1/2 cup of olive oil through the feed tube in the lid of the blender. Store leftover piri piri in the refrigerator in an airtight container.
To make the moqueca, heat 2 tablespoons of olive oil in a large heavy skillet or braising pan over medium-high heat. Add the julienned onion and sauté until translucent. Add the minced garlic and cook sauté for a few seconds more. Add 2 to 3 tablespoons of the annatto oil. Transfer the fish from the marinade to a platter, then pour the marinade into the skillet. Sauté briefly. Stir in the coconut milk and clam juice or fish stock and bring to a boil. Cook the sauce until it is slightly reduced. Add 1 teaspoon of salt, or to taste. Add the fish fillets and cover with the sauce. Top with the pepper rings and tomato rounds. Cover the skillet, reduce heat to low and cook for 10 to 12 minutes, until the fish flakes when pierced with a knife.
Serve the moqueca hot over cooked rice and sprinkle with chopped cilantro. Spoon piri-piri over top, or pass at the table. Makes 4 to 8 servings (depending on amount of fish used).
Tip: If preparing more than about 2 1/2 pounds of fish, it will be easier to finish this dish in the oven. Add some of the sauce to a large casserole, add the fish and cover with rest of sauce. Place the pepper rings and tomato rounds on top and bake in 350-degree oven for 25 minutes.
Tip: There will usually be sauce left over, so more fish may be poached in the sauce later.
Chu Chu (Chayote)
4 chayotes, peeled, seeded, and diced into 3/4-inch pieces
Water or stock, to cover
1 to 11/2 tablespoons salt (only if using water — omit if using stock)
1/4 cup olive oil or butter (or 2 tablespoons of each)
2 to 3 tablespoons fresh cilantro leaves, finely minced
Black pepper, to taste
Place the diced chayote in a 3-quart saucepan. Add the water or stock to cover and bring to a boil over high heat. When boiling, add the salt and reduce the heat to low. Cover and simmer just until the chayote pieces are tender.
Heat a sauté pan or skillet over medium heat. Add the olive oil and/or butter. Drain the cooked chayote and add to the pan. Sauté just until the chayote begins to show a slight amount of color. Add the minced cilantro and season with pepper. Serves 6.
2 tablespoons extra-virgin olive oil
1 or 2 garlic cloves, peeled
2 cups white rice
2 1/2 cups water
1 teaspoon salt
In a 2-quart saucepan, heat the olive oil over medium-low heat. Add the garlic cloves and sauté until browned. Discard the garlic. Add the rice and sauté briefly, but do not allow it to brown. Add the water and bring to a boil over medium-high heat. When boiling, add the salt. Boil, uncovered, just until steam vents appear on top of the rice. Reduce the heat to low, cover and cook for 10 minutes. Without removing lid, remove the pan from heat and let stand for 8 minutes. Uncover, fluff with a fork and serve. Serves 6.
— Recipes by Doug Auwarter.