JAMAICAN OXTAIL STEW RECIPE - NYT COOKING
Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter’s heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo — or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.
Provided by Sam Sifton
Total Time 2 hours 40 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : @context http//schema.org, Calories 1029, UnsaturatedFatContent 30 grams, CarbohydrateContent 46 grams, FatContent 63 grams, FiberContent 6 grams, ProteinContent 70 grams, SaturatedFatContent 25 grams, SodiumContent 1248 milligrams, SugarContent 20 grams
CAJUN SHRIMP BOIL RECIPE - NYT COOKING
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ‘‘Nothing about any of this is subtle — people standing around the pot should sneeze and cough.’’ The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it’s a simple — and extraordinarily fun — way to feed a crowd. Just remember to heed Austin’s advice: ‘‘Don’t be afraid of cayenne. Don’t be afraid to let your nose run.’’
Provided by Samin Nosrat
Total Time 1 hours 15 minutes
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
- Lay corn on a baking sheet in a single layer, then place in freezer.
- Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it’s spicy enough).
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
Nutrition Facts : @context http//schema.org, Calories 379, UnsaturatedFatContent 3 grams, CarbohydrateContent 50 grams, FatContent 5 grams, FiberContent 7 grams, ProteinContent 38 grams, SaturatedFatContent 2 grams, SodiumContent 1326 milligrams, SugarContent 6 grams, TransFatContent 0 grams
More about "shiro flour recipes"
JAMAICAN OXTAIL STEW RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 40 minutes
Cuisine caribbean
Calories 1029 per serving
- 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.
CAJUN SHRIMP BOIL RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine cajun, southern
Calories 379 per serving
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
321 EASY AND TASTY OKARA RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
20 ETHIOPIAN FOOD RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
ETHIOPIAN SPICES – ETHIOPIANSPICES.COM
From ethiopianspices.com
PLUM CAKE RECIPE | ALLRECIPES
From allrecipes.com
ETHIOPIAN FOOD: 12 MUST TRY TRADITIONAL DISHES OF ETHIOPIA
From travelfoodatlas.com
40+ SIMPLE, HEALTHY CHICKEN BREAST RECIPES | COOKING LIGHT
From cookinglight.com
MELON PAN (VIDEO) メロンパン • JUST ONE COOKBOOK
From justonecookbook.com
SLOW BAKED CHICKEN WINGS - RECIPE | COOKS.COM
From cooks.com
20 ETHIOPIAN FOOD RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
ETHIOPIAN SPICES – ETHIOPIANSPICES.COM
From ethiopianspices.com
PLUM CAKE RECIPE | ALLRECIPES
From allrecipes.com
ETHIOPIAN FOOD: 12 MUST TRY TRADITIONAL DISHES OF ETHIOPIA
From travelfoodatlas.com
40+ SIMPLE, HEALTHY CHICKEN BREAST RECIPES | COOKING LIGHT
From cookinglight.com
MELON PAN (VIDEO) メロンパン • JUST ONE COOKBOOK
From justonecookbook.com
SLOW BAKED CHICKEN WINGS - RECIPE | COOKS.COM
From cooks.com
ONLINE GROCERY SHOPPING - EFOODDEPOT.COM
From efooddepot.com
SAIMIN, HAWAII'S NOODLE SOUP - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
WHAT IS SOY SAUCE AND HOW IS IT MADE? - THE SPRUCE EATS
From thespruceeats.com
TRADITIONAL GUJARATI FOOD & CUISINE - CULTURAL INDIA
From culturalindia.net
HUMMUS - WIKIPEDIA
From en.m.wikipedia.org
SLOW BAKED CHICKEN WINGS - RECIPE | COOKS.COM
From cooks.com
ONLINE GROCERY SHOPPING - EFOODDEPOT.COM
From efooddepot.com
SAIMIN, HAWAII'S NOODLE SOUP - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
WHAT IS SOY SAUCE AND HOW IS IT MADE? - THE SPRUCE EATS
From thespruceeats.com
TRADITIONAL GUJARATI FOOD & CUISINE - CULTURAL INDIA
From culturalindia.net
HUMMUS - WIKIPEDIA
From en.m.wikipedia.org
FOODDATA CENTRAL
From fdc.nal.usda.gov
TWITPIC
From twitpic.com
ROYAL CARIBBEAN FOOD MENUS | CRUISEMAPPER
From cruisemapper.com
LIVEINTERNET @ СТАТИСТИКА И ДНЕВНИКИ, ПОЧТА И ПОИСК
From liveinternet.ru
TRAPER KATALOG 2022 BY STUDIO ANANAS - ISSUU
From issuu.com
VERY SLOW LOADING OF JAVASCRIPT FILE WITH RECENT JDK
From bugs.openjdk.java.net