Chef Juliana
Moquequinha de Banana-da-terra
You think a clay-pot moqueca belongs to someone else's kitchen. Wrong. Ripe plantain, tomato, onion, coentro, and urucum make the side that turns rice and fish into dinner.
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Chef Juliana
Torta Capixaba
You think this is too much for you because it has seafood, eggs, and a feast-day name. It isn't. Build one honest refogado, fold gently, bake until set.
Chef Juliana
Peixe na Telha Capixaba
You don't need restaurant courage for this. You need fresh fish, a real refogado, urucum-stained oil, and the discipline to leave the fish alone while the clay does its work.
Chef Juliana
Moqueca Capixaba de Ovos
You thought moqueca needed fish and ceremony. Wrong. Eggs, tomato, onion, coentro, limao, and urucum make a meatless pot that still resolves dinner.
Chef Juliana
Moqueca Capixaba de Siri
You think seafood in a clay pot belongs to someone braver. It doesn't. Sweet siri, urucum oil, lime and coentro solve a Brazilian dinner without coconut, dendê, or drama.
Chef Juliana
Moqueca Capixaba de Camarão
You don't need courage for shrimp moqueca, you need ripe tomatoes, a heavy pot, and the sense to stop the heat when the camarão curls pink. Urucum does the color here, not dendê.
Chef Juliana
Moqueca Capixaba de Peixe
You think fish in a clay pot is for someone else. It isn't. Layer it, color the oil with urucum, keep your spoon out, and dinner almost solves itself.
Chef Juliana
Pirão Capixaba de Caldo de Peixe
You thought the good part was already gone. Wrong. Save the moqueca broth, whisk in farinha slowly, and you've got the spoonful that makes the plate make sense.
Chef Juliana
Caranguejada Capixaba
You don't need restaurant courage for whole crabs. You need a legal, fresh crab, a real refogado, urucum-stained oil, and the good manners to save the broth for pirão.
Chef Juliana
Casquinha de Siri Capixaba
You think crab shells are restaurant food. They're not. Siri, a real refogado, urucum oil, and farinha turn into the little starter everyone fights over.
Chef Juliana
Muma de Siri Capixaba
You think crab stew is restaurant food. It's not. Siri, a real refogado, urucum, and farinha turn into a creamy Capixaba pot that deserves its way back to the table.
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