Category: Entrées

Bahia Style Moqueca – Brazilian Seafood Stew

(6 servings)

Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

This mild Bahian style stew is usually made with just fish, but I decided to add in shrimp and clams. The light flavor of the paprika and annatto seeds and the medley of vegetables reminds me of the festive spirit of Brazil and makes me yearn for the beach! This is our final recipe for Brazilian cuisine month! Served the stew with cheesy polenta, but it can just as well be had with rice or even fluffy couscous.

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Brazilian Picanha Steak with Mushroom Sauce & Garlic Mashed Potatoes

(3 servings)

Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

If you have never tried Brazilian Picanha steak this is your chance! I love this steak because of the side of fat that adds flavor to the steak. I recommend starting your steak on the cast iron skillet fat side down with very little oil to start. This lets the fatty oil seep out and the rest of the steak can be done with its own oil. 

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Xiao Long Bao – Chinese Soup Dumplings

(~30 dumplings)

Preparation Time: 60 minutes
Cook Time: 90 minutes
Total Time: 2 hours 30 minutes

I ate these dumplings for the first time in Shanghai. This is hands down my favorite Chinese dish. After moving to NYC I’ve made innumerable treks to Cina town come rain, shine or snow to get Xiao long bao at Shanghai Café or Joe’s Shanghai. Another little restaurant that serves really good soup dumplings and not a lot know about is 21 Shanghai House. It’s quieter with not a lot of people and good value for money! Since I have my own steamer, decided to finally give it a try myself. These dumplings burst with broth and if you have the patience well worth the effort. The key to the soupy burst is to make fresh broth in advance and add gelatin to it to have it in semi solid form. This lets you add the jelly broth along with the filling and seal the dumplings. When you steam the dumplings the jelly melts to make the juiciest dumplings ever!

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5 Spice Swordfish

(2 servings)

Preparation Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

If anyone of you have had a perfectly marinated and cooked swordfish, you know exactly why I consider this fish one of the best out there. However, cooking a steak of swordfish is not the easiest. Cook slightly over and it will get dry. And of course you don’t want to end up with raw fish on your plate unless you are going for Sushi! Most swordfish you get in the market are boneless and about 1 inch in thickness which equates to about 3 minutes on the frying pan on either side. Swordfish is high in omega-3 fatty acids and good for cholesterol. It has a delicate taste and a texture you can say closer to chicken. This 5 spice recipe is quick and easy to make and more importantly tasty and healthy!

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Spicy Cumin Goat

(4 servings)

Preparation time: 60 minutes
Cook time: 20 minutes
Total time: 1 hour 20 minutes

This dish comes from the Xinjiang region in China & is a staple in the Chinese Muslim community. Traditionally it is made with lamb, but I decided to use goat instead here. Growing up we ate a lot of goat in my family and I just feel goat has a deeper flavor. You can also use thinly sliced pork as a substitute if you like. I gave pork a try when I was visiting my sister’s and it came out just as good! If any of you have visited Xian famous foods in NYC, you know exactly what I am talking about. If you do try this recipe, leave us a comment!

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