Iron Chef VJ (sorta)

[Nessa 23]

3 bananas-da-terra

1 cup water

3 tbsp brown sugar

1 tbsp butter

Lemme try to explain in english how to cook. It's pretty much add all the ingredients in a non-stick or frying pan, then let it cook not stiring but like moving the pan, you know what I mean? like when you lift the pan? start lowheat and then high heat to make the bananas like, we call in brazil caramelada, it'll be brownish. You can eat that plain or make sandwich. So good.

Edited April 5, 2008 by Nessa

[Nessa 23]

Ignore my bad english cooking instructions. I never took advanced english classes so things like kitchen utensils I learned here

Shrimp and fish Moqueca

6 servings

- 1 onion (rings)

- 2 lbs fish – cod, scrod, pompano, grouper or haddock.

- 1 lbs shrimp

- olive oil

- ½ red bell pepper

- ½ green bell pepper

- ½ yellow bell pepper

- 3 garlic cloves

- 6 tomatoes

- 1 can coconut milk

- 2 shrimp or fish bouillon cubes (i couldn't find it here, I think I used the vegetable bouillon cube instead)

- 3 tbsp dende oil

- salt

- black pepper

- cilantro

- lime juice

Season the shrimp and fish with salt, juice of 1/2 lime, cilantro and coconut milk. Let it sit for half an hour.

In a sauce pan, add olive oil, all the bellpepper (medium rings), onion and garlic. Don't let it cook too much, just so they're not raw.

Add the tomatoes (without skin, chopped). Add bouillon cubes. When it becomes a thick sauce that you cannot see tomatoes pieces anymore, add the shrimp and fish (with all the seasoning you add to them before) and the dende oil. (after you put the tomatoes if it gets too thick too fast, before the tomatoes become a sauce, add little by little some water).

Add pepper and salt if necessary, according to your taste.

Let it cook for no longer than 9 minutes.

Turn off the heat. Put a lid and let it sit for another 5 minutes at most. Serve with white rice.

[Cecile and Bryan 0]

Hello! I'm joining the Iron Chef VJ thread! (well, I won't play every week since I usually don't eat meat...)

Here is my scallop recipe (it was for one serving, since I live alone):

Ingredients:

- 1 carrot

- 1/2 leek

- 1/2 orange

- ginger

- sugar

- rice

- butter

- oil

- scallops

- breadcrumbs

Slice up the carrots and leek, so they look like long pasta. leave them 5 minutes in boiling water.

put oil (olive oil for example) in a pan and add the carrots and leeks. add some ginger.

Add some orange peel, the juice of the orange and some sugar (<- that's what I did because I wanted it to taste kind of "exotic", but it might be better if you skip that part)

Cook some rice and put some butter in it.

Cook the scallops in a pan with oil, and add some breadcrumbs on it when it is cooked.

(and like Nessa said, sorry for the poor English cooking vocabulary)

That was good, but as I wrote in the recipe, I don't think it needed the orange juice and sugar.

[Toshtishtash 1]

Yay In 3 or 4 weeks time I will have my own kitchen again, so I can join in too

[Ms. Squirrel 11]

Thanks for the recipes, Nessa! I look foward to trying them.

Nice dish, Cecile

[Sister Fracas 5]

I'll be making my fish on Thursday when hubster is out for the evening. I'll probably make some salmon & rice. ANd since he doesn't like zucchini either, expect that to make an appearance on the plate. I guarantee the salmon won't be any fancy recipe. I might try it in my new steamer, with some herbs, lemon, a tad of butter....not sure.

[sereia 0]

Ignore my bad english cooking instructions. I never took advanced english classes so things like kitchen utensils I learned here

Shrimp and fish Moqueca

6 servings

- 1 onion (rings)

- 2 lbs fish – cod, scrod, pompano, grouper or haddock.

- 1 lbs shrimp

- olive oil

- ½ red bell pepper

- ½ green bell pepper

- ½ yellow bell pepper

- 3 garlic cloves

- 6 tomatoes

- 1 can coconut milk

- 2 shrimp or fish bouillon cubes (i couldn't find it here, I think I used the vegetable bouillon cube instead)

- 3 tbsp dende oil

- salt

- black pepper

- cilantro

- lime juice

Season the shrimp and fish with salt, juice of 1/2 lime, cilantro and coconut milk. Let it sit for half an hour.

In a sauce pan, add olive oil, all the bellpepper (medium rings), onion and garlic. Don't let it cook too much, just so they're not raw.

Add the tomatoes (without skin, chopped). Add bouillon cubes. When it becomes a thick sauce that you cannot see tomatoes pieces anymore, add the shrimp and fish (with all the seasoning you add to them before) and the dende oil. (after you put the tomatoes if it gets too thick too fast, before the tomatoes become a sauce, add little by little some water).

Add pepper and salt if necessary, according to your taste.

Let it cook for no longer than 9 minutes.

Turn off the heat. Put a lid and let it sit for another 5 minutes at most. Serve with white rice.

mmmm i LOVE moqueca! i have a big bottle of dende oil i haven't used~ maybe i should try your version of this! pretty much exactly how i made it except i didn't put bouillon and i added that brazilian malagueta chili oil

[Nessa 23]

malagueta is amazing u can use that instead of ground pepper

[Bootylicious!! 2]

Well my chicken is just going to have to get fixed some other time. I got home really late on Friday, when I was going to fix it, so I called Javi and told him to put it back in the refrigerator for me. He put it in the freezer. So my 3 days of thawing the stupid thing were down the friggin drain. I took it back out of the freezer and put in the refrigerator again. I'm just giving up on getting it made for the IC thing. I'll just move on to my seafood this week. I seriously could have killed him for putting that thing back in the freezer.

[Nessa 23]

booty. men and kitchen don't always go together.

[Bootylicious!! 2]

booty. men and kitchen don't always go together.

No, they don't. I think it was actually lost in translation somewhere though. He honestly thought I said freezer. I think because I said fridge, instead of refrigerator. Sometimes it's very obvious that his first language is not english. At any rate, the chicken is back in the refrigerator so it can thaw yet again. It'll probably kill us after all this freezing and thawing nonsense.

[Nessa 23]

yeah, I can understand. I can see me confusing it too. Same as oven and stove, I used to call both oven

[Bootylicious!! 2]

yeah, I can understand. I can see me confusing it too. Same as oven and stove, I used to call both oven

I think Javi did that also. He might still do that. I don't normally ask him to do much in the kitchen for the exact reason you stated above, it's just not a good idea. I wasn't going to be home until 7:15 and I was just picking him up to go out to eat since it was so late. I didn't want the chicken to sit in the sink that whole time. Next time I'll just make it a point to run in the house myself and do it. This isn't the first time he's confused the two so I should have known better.

[Nessa 23]

although it only takes common sense to figure out that if something was thawing it would be stoopid to freeze again

Edited April 7, 2008 by Nessa

[Sister Fracas 5]

booty. men and kitchen don't always go together.

No, they don't. I think it was actually lost in translation somewhere though. He honestly thought I said freezer. I think because I said fridge, instead of refrigerator. Sometimes it's very obvious that his first language is not english. At any rate, the chicken is back in the refrigerator so it can thaw yet again. It'll probably kill us after all this freezing and thawing nonsense.

Booty, I wouldn't eat that chicken. Meat isn't suppose to be frozen and thawed twice before cooking. If it's cooked after the first thaw, then you can refreeze it. Most likely you'd be okay, but I wouldn't take my chances.

Edited April 7, 2008 by Sister Fracas