What better way to celebrate a night of friendship, food, and wine than to make a pan of Moqueca, a Brazilian fish stew of coconut peppery goodness! This dish hails from the Bahia region of Brazil and is guaranteed to make your guests happy.It is all about finding the freshest of seafood and seasoning your sauce with flavor and love!
2 pounds of Cod fish
1 pound of shrimp
2 tablespoons of fresh lime juice
4 minced garlic cloves
salt and ground pepper
2 tablespoons of olive oil
1 red pepper cut into large strips
1 yellow pepper cut into large strips
1 orange pepper cut into large strips
2-3 jalapeno, seeded and stemmed, cut into large strips
2 medium onions, cut into wedges
1 bunch of scallions, thinly sliced
3 diced tomatoes
3 cups of seafood stock
2 cans of coconut milk
1 cup cilantro chopped
Season seafood in a glass baking dish with garlic and lime juice, marinate for 30-60 mins.
Heat olive oil (2 tablespoons) in a large pan.
Add peppers and onion saute for 6-8 minutes, do not brown.
Add diced tomatoes and simmer for 2 mins. Stir in the seafood stock and coconut milk. Let mixture simmer for 20 minutes so that flavors can blend.
Add more lime juice and chopped cilantro.
Gently add the fish and shrimp on the diced vegetables and spoon the broth around it so that seafood is cooked,3-5 minutes.
Serve over a bed of white rice. Tostones and garlic mojo make for a nice accompaniment finished with a salad of palmitos and avocados! Viva Brazil!
600 Oldham St.
Baltimore, MD 21224
Monday – Saturday 11 am-9 pm
No Reservations/No Credit Cards
I had the extreme pleasure of experiencing Samos Greek Restaurant this week and I am so excited to share this divine dining experience with you! Samos has been a staple of Greek Town restaurants off of Eastern Avenue for over 35 years. In 1977, Nicholas Georgalas opened up Samos as a sandwich shop. It has since taken off to become a place that people line up just to get the chance to sample some of the wonderful delicacies. The wait staff is knowledgeable and friendly. The menu is typical Greek food, however, there is nothing typical about it. We ordered the appetizer of grilled octopus that made my tongue sing! It had capers, garlic, lemon, and herbs that made the octopus extraordinary! My dinner was shrimp skewers with grilled Haloumi cheese , salad and Greek rice, to die for! The menu pricing was very affordable and the BYOB option made this place a wonderful steal! Run, don’t walk!
Blood Orange season is here! One of my favorite times of the year, it is hard to find truly delicious fruits to enjoy, but this variety of orange enhances everything. It can be used in marmalade, zest for baking, gelato, Italian soda, vinaigrettes, or enjoyed peeled.
Blood oranges are smaller than the average orange with a rubied skin and deeply pigmented citrus flesh. They originated in China and Southern Mediterranean regions. They are grown in the US in Texas and California. The three types of Blood Orange are: Taroco, Sanguinella, and Moro. The high levels of Vitamin C and antioxidants make it a fruit to be enjoyed this winter. Now go get some!