Holiday Fare – Really?

Yes, really!   We no longer celebrate holidays in a traditional way.  We eat different fare like Cuban and Caribbean food!  After all, this is Garden Spices.

– Victorine

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CUBAN OXTAILS

Ingredients 3 tbsp olive oil (enough to coat bottom of pot)

6 lbs Beef Ox tails – cut in package

2 tbsp of Cuban seasoning (I use Goya Adobo)

1 large green bell pepper – diced

1 large onion – diced

4 medium garlic cloves – mashed

2½ cups red wine

1½ cups of water

salt to taste (if needed)

32 oz tomato sauce

2 packs Sazon Goya with Coriander and Annatto (this can be replaced with any seasoning with coriander and annatto)

Process

This recipe makes approximately 6 servings

1. Add olive oil and meat to pot. Set on medium heat until the meat browns.

2. Add complete seasoning, bell pepper and onion.

3. Cook until onions and peppers wilt. Add garlic.

4.  Add wine and water to almost cover the meat

5. Cover until the mixture comes to a slow boil.

6. Stir and lower to. simmer.

7. Cover for about one hour, stirring approximately every 20 minutes until the meat can be pierced with a fork but not so tender it falls off the bone.

NOTE: If more liquid is needed, add a mixture comprised of a higher wine to water ratio.

Once the meat can be pierced with a fork raise the temperature to medium high, taste for salt (add to taste if needed) and cover.

1. Begin to check the meat often, continue boiling until the meat is fork-tender and the liquid has reduced to about half.

2. Add tomato sauce and Sazón.

3. Continue cooking on Medium for about half an hour until the liquid has thickened into sauce.

4. Serve over rice.

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RICE AND PEAS

Of course you can cook dry Kidney beans or crowder peas, but this is an easy breezy recipe for this Caribbean favorite.

 Foolproof Tip: All the liquid for this recipe – water, coconut milk, liquid from beans – should add up to 4 cups

Ingredients 1 can (19oz) Kidney beans, including liquid

1 can (14 oz) Coconut milk

Water (approx 1-2/3 cups)

2 cloves Garlic, chopped

1 Small onion or 2 stalks scallion, chopped

1 tsp Dried thyme

1½ to 2 tsp  Salt, to taste

1 tsp Red pepper flakes

2  cups Basamati rice (rinsed and drained)

Process 1. Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid 2. Add liquid, beans, garlic, chopped onion and thyme to large pot 3. Add salt and red pepper.  Bring to a boil. 4. Add rice and boil on High for 2 minutes. 5. Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min). 6. Fluff with fork before serving.

Makes 4 to 6 Servings

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CURRIED CABBAGE

Ingredients

One large head of green cabbage sliced into strips or cut up

1/4 cup water

1/2 Teaspoon coconut oil

1 Tablespoons butter

1/2 Teaspoon Red pepper flakes

2 Teaspoons Curry Powder

1 small diced onion

1 green pepper chopped

salt to taste

1 teaspoon sugar or sugar substitute (optional)

Process

1. Heat slowly coconut oil and butter

2. add onions and green pepper, saute’ 2 mins.

3. add cabbage and seasonings

4. stir frequently until tender-crisp (about 10+ min.)

5. Serve as side dish

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FRIED PLAINTAINS

Ingredients

3-4 Ripe Plaintains

Oil for frying. 1 cup or more

Process

1. Preheat oil in a large, deep skillet over medium high heat.

2. Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.

3. Fry the pieces until browned and tender. Drain excess oil on paper towels.

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