- 3 pounds oxtails, cut into segments by a butcher
- 1 cup butter beans, or a 10.5-ounce can butter beans, rinsed and drained
- 2 Spanish onions, peeled and chopped
- 4 cloves garlic, peeled and minced
- 3 tablespoons fresh ginger, peeled and chopped
- 1 Scotch bonnet pepper, whole
- 3 sprigs fresh thyme
- 12 allspice berries
- 1 bunch scallions, trimmed and chopped
- 3 tablespoons light brown sugar
- 2 tablespoons white sugar
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons flour
- 3 tablespoons tomato ketchup
- Kosher salt and freshly ground black pepper, to taste
- Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke — about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
- Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
- Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
- Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.
From NY Times Recipe, adapted from Golden Krust Caribbean Bakery and Grill. Photo by Kirk K via Flickr used with CC Attribution, Non Commercial, No Derivatives license
Yield: 4 appetizer servings
- ½ pound cleaned squid, in thin rings, with tentacles
- 12 ounces zucchini (about 2 medium), sliced thin
- 4 ounces watercress (about ½ bunch), heavy stems removed
- 1 tablespoon Asian fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil
- ½ teaspoon sugar
- 1 teaspoon salt
- Toss the squid in a bowl with ½ teaspoon salt. Toss the zucchini in another bowl with remaining salt. Set both aside 30 minutes, then rinse and pat dry.
- Pour oil in a wok or skillet over high heat. Add the zucchini and stir-fry about one minute, until just starting to look wilted and translucent. Remove, draining any liquid back into the pan. Add the squid and stir-fry until just starting to firm up. Add the fish sauce. Return the zucchini to the skillet. Add the sugar. Stir-fry a few seconds to combine. Add the soy sauce and watercress, and stir-fry until the watercress just starts to wilt.
- Transfer to a serving dish with a slotted spoon, draining well. Cook liquid in pan until it reduces a little and pour over vegetables and squid. Serve hot or just warm.
Adapted from NY Times; May 3, 2010. Photo by The MacKay Way via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 2 tablespoons pure olive oil
- 1 yellow onion, quartered
- 2 carrots, halved
- 1 celery rib, halved crosswise, plus 4 small celery ribs, finely diced
- 1 pound dried chickpeas, soaked overnight and drained
- 4 rosemary sprigs and 4 thyme sprigs, tied together with string
- Kosher salt and freshly ground pepper
- 1 medium red onion, finely chopped
- ½ cup red wine vinegar
- Finely shredded zest and juice of 1 lemon
- 2 garlic cloves, very finely chopped
- 1 teaspoon finely chopped rosemary
- ½ teaspoon dried oregano
- 1½ teaspoons finely chopped peperoncini
- 1 cup extra-virgin olive oil
- ¾ cup finely chopped flat-leaf parsley
- In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1½ hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.
- Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
Adapted from Tom Colicchio via Food & Wine
- 6 tablespoons olive oil
- 1½ cup chopped onion
- 5 large garlic cloves, chopped
- ⅔ cup chopped fresh parsley
- 2 cups crushed or diced tomatoes
- 1⅓ cups cold water
- 1 cup dry white wine
- 1¼ pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces
- Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes.
- Add parsley and stir 2 minutes.
- Add tomato and cook 2 minutes longer.
- Add 1⅓ cups cold water, dry white wine, and fish and simmer until fish is cooked through, about 10 minutes.
- Season stew to taste with salt and pepper. Ladle into bowls and serve.
Adapted from Bon Appetit via Epicurious. Photo by Jules via Flickr used with CC Attribution license