Directions

Rub Caribbean Food Delights Oxtail Seasoning on oxtails. Stir tomato paste, soy sauce, thyme and onion. Marinate overnight.

Heat oil on medium heat in pressure cooker or dutch pot. Separate onions from marinated oxtails. Brown each side of the oxtails in oil. Add onions and cook for 7 minutes until translucent. Place scotch bonnet pepper on top of oxtails and cover. Reduced heat and pressure cook for 30 minutes or slow cook for 3 hours until meat is tender. Gently stir in butter beans the last ten minutes of cooking.

Salt to taste

½ tsp garam masala powder

1 tbsp malai (heavy cream)

¼ tsp dried fenugreek leaves (optional)

Directions

1. Blanch spinach in hot water for 2 minutes, puree and keep aside.

2. Melt ghee in heavy bottomed vessel. Add cumin seeds and let them splutter. Add onions and green chili. Sauté until light brown. Do not burn them.

3. Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder. Combine well.

4. Add tomato paste. Cook for 5 minutes on medium heat.

5. Add the spinach puree. Cook further for 5 minutes.

6. Combine paneer cubes (may also lightly fry before adding). Cook covered on low heat for 3 minutes.

7. Add the spinach water, salt to taste and cook on medium heat for 10-12 minutes.

8. Add malai, garam masala powder and kasuri methi. Mix well.

9. Reduce flame, simmer for 2 minutes.

Serve hot with naan, roti or steamed basmati rice.

Directions

1. In a large pot, saute the garlic and onion.

2. Add the pork and chicken then let cook for 2 minutes.

3. Add the chicken cube and water then simmer for 15 minutes.

4. Put in the carrots, peapods, cabbage, and celery leaves and simmer for a few minutes.

5. Remove all the ingredients in the pot except for the liquid and set them aside.

6. In the pot with the liquid, add the soy sauce and mix well.

7. Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely.

8. Put in the vegetables and meat that were previously cooked and simmer for a minute or two.

9. Serve hot. Share and enjoy!

Number of servings: 8

2 tbsp fresh thyme

Dough:

2 cups yellow cornmeal, fine

1/2 cup butter

1-1/4 salt

3 cups water, warm

Directions

Combine beef with chicken. Add salt and black pepper. Add 1/4 cup chopped scallions and one tbsp thyme.  In a large saute pan heat olive oil. Add onion and garlic. Saute until fragrant. Add pimento peppers, scallions, pepper and thyme. Add meat and cook until brown. Add tomato sauce, cover and simmer for 15 minutes. Add raisins, capers and olives and stir to combine. Cook for about five minutes more. Add two tbsp fresh thyme and stir to combine. Remove from heat and cool.

Mix cornmeal, salt, butter and water in a pan. Cook over medium heat until thickens and forms a dough.  Rest dough for 30 minutes in refrigerator. Divide dough into 12 balls and drop in oil. Brush oil on banana leaf. Place dough ball on leaf and flatten. Enclose 2 tbsp of filling in dough. Wrap banana leaf around pastelle. Tie with string. Steam or boil for 45 minutes.

Directions

Cut up leg quarters and ham hocks into large pieces. Marinate in green seasoning, garlic, soy sauce, ketchup, salt and pepper for at least one hour.

Heat oil in large pot. Melt sugar until slightly burns. Add marinated chicken and coat with melted sugar. Cook for 10 minutes. Stir in rice and onion and cook for 3 minutes.  Add peas, coconut milk and scotch bonnet pepper. Cover, bring to a boil and simmer for 25-30 minutes until liquid has evaporated. Fold in scallions.

Salt and freshly ground black pepper to taste

Egg wash:

1 egg + 1 tbsp milk

Directions

1. Whisk eggs, water, sour cream together.

2. Mound flour on flat surface. Create a well or crater in mound. Fill crater with egg mixture. Gently mix flour with the egg mixture within the crater.

3. Repeat steps 2 until well combined. If dough is too dry add milk or water to moisten.  If it is too wet add small amounts of flour until you get the right consistency.

4. Knead dough for 400 strokes or until smooth.

5. Wrap in plastic and rest for 30 minutes.

6. Boil pototoes until tender for about 15 minutes, drain.

7. Saute onions with 2 tbsp butter in a pan.

8. Mash pototoes and mix with onions, 3 tbsp butter, half-and-half, salt and pepper to taste.

9. Divide dough into thirds. Roll dough to 1/16th of an inch thick. Cut into 3 inch circles.

10. Place mashed potato in center of circle. Fold dough to make half moons. Seal with an egg wash (one egg whisked with tbsp milk) and press edges with a fork.

11. Boil pierogies for 2-3 minutes. Serve with fried onions and sour cream.