Fish Tacos with Mango-Jalapeno Slaw
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- Written by Cynthia Presser
There is no other food in this whole world that reminds me more of the great years I spent in San Diego then fish tacos. I used to go fish taco “hopping” with my husband (boyfriend at the time), going from restaurant to restaurant, or bar to bar, in search for the best fish taco in San Diego. I sure tried many, one more delicious then the other. Well, I live in Indiana now and I really miss my fish tacos from San Diego! So in honor of this upcoming Cinco de Mayo I have decided to share my “Fish Tacos with Mango-Jalapeno Slaw” recipe. Delicious and healthy, this recipe is the perfect way to celebrate the festivities, or just to celebrate any day of the year. Serve with margaritas!
Add a commentShrimp in a Pumpkin (Camarão na Moranga)
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- Written by Cynthia Presser
I am not an advocate for the use of microwave oven in cooking, so when one of my mom’s best friends, Leila, told me she had a delicious, EASY and much QUICKER version of Shrimp in a Pumpkin (Camarão na Moranga) that was mostly prepared in the microwave I was not convinced at first. But she was firm: “You have to try”. Since Leila is a great cook, I decided to give it a shot. Well, I am glad to say that she was right! The pulp of the pumpkin was moist and soft; and the cream cheese incorporated into the shrimp sauce perfectly. This classic Brazilian recipe is normally prepared in the conventional oven so take a look at my other version of Shrimp in a Pumpkin. The version made in the conventional oven has that delicious slightly roasted flavor; and the version made in the microwave is more moist and, of course, easier to make. Well, both recipes are slightly sweet, creamy and delicious. If you like spicier, use more jalapenos in the sauce, or remove them completely if you prefer it mild; or use a different kind of hot pepper to your preference. Enjoy!
Add a commentSalmon with Mango Sauce and Coconut Rice
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- Written by Cynthia Presser
Mango, limes and coconut are some of the most traditional ingredients used in Brazilian cuisine. In this recipe, they were split among main course and side dish in a very harmonic combination of flavors with the salmon and rice. Greek yogurt adds a creamy texture to this fresh, healthy and flavorful meal. I hope you enjoy!
Add a commentShrimp Bobó (Bobó de Camarão)
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- Written by Cynthia Presser
Shrimp Bobó is a Brazilian traditional recipe from the state of Bahia. Yuca, coconut milk and red palm oil give this delicious stew its rich color and flavor. Everything about this dish might sound exotic for most people, but Bobó is one of the most beloved dishes from Bahia, along with Moqueca, Acarajé and Vatapá (sorry about the crazy names). Everytime I throw a dinner party where I want to show off some of the best authentic flavors from my country, I include this recipe in the menu. Fairly simple to make, it is perfect over a bed of jasmine rice (some like it with Farofa on the side). This dish will awaken your palate and transpor you to Bahia, Brazil. Be ready for a party of flavors in your month!
Add a commentShrimp and Heart-of-Palm Pie (Empadão de Camarão e Palmito)
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- Written by Cynthia Presser
This Shrimp and Heart-of-Palm Pie is a traditional Brazilian dish. It is super creamy in the inside, and the dough is so crumbly it melts in your month! In fact this dough recipe has a curious name: “rotten dough” (massa podre). Definitely a weird name for something that tastes so good. I think this pie is comparable to an American pot pie, but the dough is flakier and the filling is thicker. Also, it is a great recipe for large parties since it can be made up to 3 days in advance and kept in the fridge until it is time to bake. This pie will feature on the buffet table at my house this Christmas, and I am excited to present a Brazilian traditional dish to our family! I hope they enjoy as much as I do.
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Lobster Mac and Cheese
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- Written by Cynthia Presser
Lobster Macaroni & Cheese is one of my top 3 favorite American dishes, and for a while I had been thinking about creating my own version. But despite of what most people think of a mac’ n cheese recipe, I consider it one of those that either turns out fantastic or it is a complete disaster. So when I came across my friend Alejandra Ramos’ tutorial of an extra creamy Stovetop Mac & Cheese, I finally found the perfect basic recipe to dress up. My version also got a touch of luxury from black truffle oil and a Brazilian twist with the farofa topping. Enjoy this rich and delightful dish in a cold night, with good company and a glass of wine. Cheers!
Add a commentVatapá – Coconut Milk and Dried Shrimp Stew from Bahia, Brazil
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- Written by Cynthia Presser
Vatapá can be served as a main dish over rice or as a filling in the also famous and exotic acarajé. This delight is typical from the Northern region of Brazil, especially popular in the state of Bahia. The unique flavors in this stew come from coconut milk, red palm oil, dried and fresh shrimp, cashews, peanuts, herbs and ginger. It might sound really different but it is actually pretty simple to make.
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Seared Tuna with Roasted Avocado-Pepper and Wasabi Sauce
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- Written by Cynthia Presser
Searing tuna is not a difficult task. The marinade seasons the steak really well, but the biggest “secret” for achieving great flavor is purchasing super fresh tuna steaks. The real twist on this recipe comes from the sauce: grill the vegetables prior to making the sauce for a delicious smoky taste. Healthy and so good!
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Fettucini al Mare with Asparagus and Crème Fraiche
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- Written by Cynthia Presser
This pasta tastes like the ocean with a touch of freshness from lemon juice and dill; and it takes only 15 minutes from start to finish!
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Coconut and Salmon Soup
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- Written by Cynthia Presser
Lime juice and fresh herbs add freshness to this creamy and rich soup. This is a “Brazil meets Thailand” kind of recipe. It sounds exotic, but it is really easy to make!
Add a commentAsparagus and Shrimp Risotto
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- Written by Cynthia Presser
The combination of shrimp and asparagus is perfect in this velvety risotto recipe.
Add a commentPasta Salad with Shrimp and Peanut Butter-Ginger Dressing
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- Written by Cynthia Presser
The combination of peanut butter and ginger gives a rich and spicy flavor to this salad. Scallions add a touch of freshness. Roasted bell peppers and honey add a touch of sweetness.This salad is full of bold flavors and it is perfect for a warm summer day around the pool!
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Fish Roulade with Hearts-of-Palm and Mascarpone, over Olive-Apricot Tapenade
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- Written by Cynthia Presser
I used cod in this roulade, but it can be made with sole or tilapia too. The process is very simple (the only fancy thing about it is its name!) but the presentation is very pretty. My version of tapenade has dried apricots for a sweeter touch and it can also be served as a dip for crackers or bread. Enjoy with a glass of Sauvignon Blanc or Pinot Gris.
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Shrimp in Red Sauce, Cream Cheese and Roasted Rosemary Potatoes
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- Written by Cynthia Presser
The cream cheese adds richness to this shrimp dish. I used Catupiry (the Brazilian style cream cheese) and I made this recipe while spending time with my family in the beach town of Camboriú, Brazil.
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Flounder and Shrimp with Spicy Coconut-Lemon Sauce
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- Written by Cynthia Presser
There are so many nuances of flavors in this dish: spicy from the habanero chili peppers; richness from the coconut milk; citrusy from the lemon confit. The herbs bring a little bit of freshness but also a pungent touch. The buttery texture of the flounder and the sweetness of the shrimp found some great companions in this recipe.
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Sweet Red Peppers Stuffed with Lagostino Tails
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- Written by Cynthia Presser
Lagostino is a very buttery, sweet kind of seafood and its tastes resembles lobster. This low-carb appetizer can be served over a bed of greens as a first course, with a buttery glass of Chardonnay.
Add a commentCod Stew with Vegetables, Red Palm Oil and Herbs
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- Written by Cynthia Presser
Fish stew is a favorite in Brazil! This recipe has cod, coconut milk, vegetables and herbs and it is perfect over jasmine rice. The red palm oil adds a distinct, very Brazilian flavor. So I hope you enjoy!
Add a commentPumpkin with Shrimp (Camarão na Moranga)
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- Written by Cynthia Presser
This meal is perfect for fall, but we eat this dish year round in Brazil!
Add a commentSalmon with Brazilian-Thai Sauce
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- Written by Cynthia Presser
Brazilian and Thai cuisines cross path in so many ways! I am passionate about both styles (one of them for obvious reasons) and I have been trying to find ways to come up with a recipe that married those two worlds in a very harmonic way. I think I found it in this dish!
Add a commentLemon Pappardelle with Seafood
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- Written by Cynthia Presser
This dish is extremely easy to make, but by adding a touch of some great ingredients like fresh herbs, garlic, cream, sweet marinated peppers, and seafood you can please your guests almost effortless!
Add a commentMore Articles...
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- Salmon with Coconut Milk and Cashews
- Tilapia with Roasted Yellow Bell Pepper-Avocado-Strawberry Salsa
- Seafood Ravioli
- Mushrooms, Brandy, and Mascarpone Baked Salmon
- Calamari and Scallops Thai Style Noodles
