Group dinners - Moqueca de peixe

So, blog readers (I'm going to pretend there are some out there. humor me), I have to let you in on a few tidbits about myself, and a secret. I swear, this'll be quick.

First off, I grew up with boys. Outside of two female cousins I saw quite frequently, the majority of my childhood was spent trying to fit in with my older brothers friends, and wondering why I didn't seem to be able to tolerate female nonsense. It took me years to accept that, treasure the select gal friends I had, and give up on the rest. :)

As a result, it's safe to say that about 75 - 80 percent of my close friends are men. No shocker there.

With that out of the way, on to the secret part. Not-so-secret part, we're busy people, between work, vacations, travel etc., it's often hard to get the same people in one room to catch up. My group of pals in Boston do this usually through some sort of orchestrated potluck or group dinner (once had a skirmish with a friend over negative connotations for the word "potluck". oy). And the secret here ... the majority of the guys out here are not only skilled engineers (I work at MIT) but incredible cooks.

I kid you not.

(photos compliments of mrwalter)




This past August called for one of these dinners, hosted at my place. I set out to make Moqueca de Peixe, a Brazilian fish stew, with saffron rice, and just for fun, some margarita cupcakes for dessert (recipe here). The moqueca couldn't be easier, as long as you have the special ingredient (dende oil, available in Latin markets) and we were good to go.

Also on the table was a barley mushroom risotto from Abe, a grapefruit and avocado salad from our french delegate Olivier :), a sweet corn + black beans + tomato salad from Matt, some guacamole from Sam and a number of desserts from Rick. In the past, they've brought whole roasts, fruit tarts made from scratch, pumpkin cobbler that was to die for, and the list goes on. We like good eats, what can I say.

All in all, one of my favorite way to catch up with people I love. Hands down.

With the story out of the way, on to the moqueca, which I highly recommend you try when you have a crowd to entertain.

Moqueca de Peixe (Brazilian fish stew)

Quantities in the recipe are relative, do what seems best for your pot. It's all about the layering in this one.

Serves 6-8 hungry men.

1.25 - 1.5 lbs of firm white fish and other seafood (I used swordfish tips, striped bass, and a few peeled jumbo shrimp at the end)
4 large tomatoes
2-3 peppers (I used red and orange)
A large onion, 2 if needed
Lime juice
Minced garlic (3 cloves or so)
2.5 cups coconut milk
3 TB dende oil
Salt and pepper
Spring onions
chilies, either diced, or use chile oil / hot sauce (I used chile oils from recent trip to Brazil)

Cut the fish into bite size pieces and place in a bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate fish 30 minutes to 2 hours (be careful it doesn't cook ceviche style).

Drizzle a bit of olive oil in heavy bottom pan. I used my pasta pot, which worked perfectly. Cut the vegetables into rings and layer half of them, peppers, tomatoes, onions, then some salt and pepper.

Add a layer of fish with the marinade (omitting the shrimp, since that cooks quickly, we can add that at the end).

Layer the vegetables again.

Meanwhile mix together the coconut milk, dende oil (it should be a nice reddish color), and chilies / chile oil. Pour over the vegetables and fish. I needed slightly more than 1 can of coconut milk, but you may not. The mixture cooks down, but you still want it to be stew-like.

Bring mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender. If you're adding shrimp, add in the last 10 minutes.



Sprinkle with chopped scallions before serving. Serve with rice (in my case saffron rice), fried plantains or whatever else you'd like as trimmings... like margarita cupcakes. Hell, why not?

Wordless Wednesdays: Margarita Cupcakes

Wordless Wednesdays: Cupcake Love

A 10 minute animated short by Kirsten Lepore. :)

Sweet Dreams from Kirsten Lepore on Vimeo.

Irish Car Bomb Cupcakes

I stumbled on this idea over at Smitten Kitchen ... and was intrigued. A friend's birthday gave me just the occasion to try this out, and also gave me a reason to sip on some of the ingredients as I was baking. Blissful, really.

The basic gist to these wonderful confections are the following: moist Guinness chocolate cupcakes, filled with a Jameson laced chocolate ganache, topped with a creamy Baileys Irish Cream frosting. The result - FAR better than I imagined. I may never make chocolate cake without Guinness and sour cream again. Bold statement, but man alive, these things made me believe. They were a huge hit with the my dinner guests, and gave us a reason (who needs one though, c'mon) to toast the birthday boy with real liquid Irish Car Bombs. M'mm.

Enough gushing, on to the goods.

Makes 20 - 24 cupcakes. For me, 22.

Ingredients:

Guinness Chocolate Cupcake Base:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Jameson Ganache
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
3-4 tsp Jameson (I liked mine a bit stronger, and I eyeballed. This is optional, and Smitten Kitchen uses 1-2 tsp ... trust me, the whiskey flavoring adds a tang that's hard to describe, and absolutely divine.)

Baileys Frosting
2-3 cups confections sugar
1 stick unsalted butter, at room temperature
4 - 6 tablespoons Baileys (I added more, originally calls for 3-4 TB. More Baileys = creamier frosting and stronger taste.)

First, make the cupcakes:

Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Whisk in cocoa powder and mix until mixture is smooth. It will have a dense, chocolate, slightly bitter taste. Cool slightly.



Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Beat eggs and sour cream in another large bowl, using an electric mixer or just a bit of dedication. I don't own an electric mixer, and frankly use this as a way to relieve stress :) But I'd imagine the mixer would make this process and frosting-making easier. Eh, it's kind of like a mini-workout ;)

Add stout-chocolate mixture to egg mixture and mix just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.



Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes completely.



On to the best ganache I've ever had ... and I love ganache:

Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined. It should have a rich tang to it and the faint smell of Jameson. M'mm Jameson. :) Happy KT.




I used a small melon baller for this. You want to scoop out almost all the way down, maybe 3/4 of the way into the cupcake. Highly recommend saving these scraps for a little treat for the chef and drizzling with remaining ganache ... It provides a delightful mental health break while these cool ;)



Spoon the ganache into a piping bag / ziploc bag. Pipe the filling into the cupcakes. There should be enough to fill to the tops. My ganache was a little runny when I tried this due to the Jameson but it was manageable. I just popped into the freezer after that so this would set.



Almost done ... making the frosting:

Again, out of all the kitchen gadgets I have, an electric mixer isn't one. This is quite laborious without one, but hey, I had some time to kill ... and a bicep to tone. ;)

Whip the butter in a bowl with the mixer / brute strength, until it's light and fluffy. Mix in the sugar tablespoon by tablespoon, to help prevent a grainy texture or lumps. Once I had mixed in about a cup of the powdered sugar, I started to add little by little the Baileys ... it makes this mixing process, especially if by hand, MUCH easier. I probably used 2 cups of powdered sugar (original recipe calls for 3-4, but I didn't use it all.) I made mine a bit creamier by adding more Baileys ... play around with it. Should be a lightish brown color, with a noticeable Baileys taste and a frosting consistency.

I chose to put this in a bag, snip the corner and decorate the cupcakes as seen above. Not much frosting was needed, IMO, since these cupcakes are sweet enough as is ... just a little added pizazz. I sprinkled some shaved chocolate over the top, and watched as these got gobbled up. You know, after properly "Cheers!"-ing them, post the *other* Irish Car Bombs ... ;)