Tail on Fire Oxtail Stew (Rabo Encendido — Cuba)

4 pounds oxtails, trimmed of fat and cut into 2-inch pieces
3/4 cup unbleached all-purpose flour
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly-ground black pepper, or to taste
1/4 cup olive oil
3 cups homemade or canned beef broth
1 cup dry red wine
1 large green bell pepper, seeded, de-ribbed and chopped
1 medium yellow onion, peeled and minced
3 large cloves garlic, peeled and minced
3 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Few sprigs of parsley (for garnish)

Rinse oxtail pieces under cold running water and pat dry with paper towels. Mix together the flour and salt and pepper in a shallow dish. Dredge the oxtails in the seasoned flour. Heat the olive oil in a large pot over medium-high heat. Brown the oxtails in 3 batches in the oil, turning once, about 3 minutes per side. When they have browned, remove them to a large plate.

Return all the oxtails to the pot with the beef broth, wine, bell pepper, minced onions, garlic, tomato paste, thyme and cayenne pepper. Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, until the oxtails are very tender, about 3 hours. Skim off the fat with a ladle. Taste and correct seasonings.

Transfer oxtails with a slotted spoon to a large serving bowl and keep warm. Bring the sauce to a boil over medium-high heat and reduce it until it is thick, about 10 to 15 minutes. Pour the sauce over the oxtails, then garnish with parsley.

Serve at once with steamed white rice.

Adobo

Adobo is used extensively in Puerto Rico to season meats and poultry before cooking. It will keep for several days in the refrigerator, and can be frozen indefinitely. This recipe makes enough to season about 10 pounds of meat.

12 whole black peppercorns
6 cloves garlic, peeled
6 tablespoons olive oil
3 tablespoons salt
2 tablespoons dried oregano
1 tablespoon red wine vinegar or lime juice

Combine all ingredients in an electric blender or food processor and process until well combined. Rub into meat thoroughly and refrigerate for several hours before cooking.

Makes about 1 cup.

Black Bean and Bacon Dip (Frijoles Molidos — Puerto Rico)

10 ounces dried black beans
3 tablespoons olive oil
1/2 cup finely minced yellow onion
3 large cloves garlic, peeled and minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon salt, or to taste
3 tablespoons finely minced fresh cilantro
1/3 cup sour cream
5 bacon strips, fried and crumbled

Remove any pebbles and debris from beans; rinse under cold running water, and soak overnight.

Pour soaked black beans into a colander and rinse under cold running water. Put beans in a medium pot with enough water to cover, then bring to a boil over medium heat. Reduce heat and simmer the black beans for 1 1/2 hours, or until they are tender, adding more water, if necessary, to keep them covered. Drain beans, then purée them with 1 cup fresh water in a food processor fitted with the metal blade or an electric blender until smooth.

Heat olive oil in a large skillet over medium heat and sauté the minced onions and garlic until the onions are limp, about 4 minutes. Reduce heat to medium-low and add puréed black beans, lemon juice, Tabasco sauce and salt. Cook for 10 minutes, stirring occasionally so that the beans do not stick to the skillet. If the beans bubble too vigorously, reduce heat to low. Remove beans from the heat and let them rest for 15 minutes so that they set. At this point you can also cool the beans and store them in the refrigerator for up to 2 days.

Stir in 2 tablespoons of the cilantro, then spoon the black beans into a medium serving bowl. Top with dollops of sour cream, and then the crumbled bacon and the remaining tablespoon of cilantro.

Serves 6 to 8 as an hors d’oeuvre or side dish.

Vaca Frita (Cuba)

1 (2 1/2 pound) flank steak, cut in half
    (or chuck steak or roast)
1 bay leaf
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 cloves garlic, finely chopped
Salt and pepper, to taste
1/2 cup olive oil
1 large onion, cut in half and each half thinly sliced
2 tablespoons finely chopped fresh parsley

Place the beef and bay leaf in a large saucepan, cover with salted water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours (chuck roast may take a little longer). Remove the meat from the stock and allow to cool at room temperature (save the stock for another use).

When the meat is cool, cut into 2-inch chunks, shred it using your fingers, and place in a nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight.

Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes. Add the onions and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve over white rice.

Trinidadian Curry Powder

4 tablespoons cumin seeds
2 tablespoons whole coriander seeds
1 tablespoon cloves
1 tablespoon poppy seeds
1 tablespoon mustard seeds
2 tablespoons ground cayenne pepper
2 tablespoons ground cinnamon
2 tablespoons star anise
1 tablespoon fenugreek seeds
1 tablespoon black peppercorns
4 tablespoons ground turmeric
4 tablespoons ground ginger

Roast the cumin and coriander in a dry saute pan until fragrant, just a few minutes. Grind all the ingredients, except turmeric and ginger, in a spice grinder (or use a mortar and pestle or a coffee grinder reserved for spices only). Combine all the ingredients. Place in an airtight container and store in a cool, dry place for up to several months.

Puerto Rican Beef Stew

1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins

Heat the vegetable oil in a large, heavy pot over moderate heat and brown the meat. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour.

Add the carrots and potatoes and simmer 1 hour, or until the meat is tender. Add the remaining ingredients and simmer an additional 15 minutes.

Serves 6 to 8.

Jamaican Jerk Sauce

1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 habañero chile peppers, seeded and minced
6 bay leaves
1/2 bunch coriander , chopped
2 1/2 tablespoons ground black pepper
1 tablespoon nutmeg
1 tablespoon ground allspice

Combine all ingredients and mix well. Use as a marinade or rub before grilling meat.

Sofrito

Sofrito is not only a common seasoning in many Puerto Rican dishes, but it is also frequently served at the table as a condiment. It will keep refrigerated for several days, and can be frozen in small batches for future use.

3 tablespoons vegetable oil
2 ounces lean cured ham, finely chopped
1 medium onion, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
1/4 cup chopped fresh coriander leaves
1/2 teaspoon dried oregano
Salt and freshly-ground pepper, to taste

Heat the vegetable oil in a skillet over low heat. Add the remaining ingredients and sauté for 10 minutes, stirring occasionally.

Makes about 1 cup to serve 6 to 8 as a condiment.

Shrimp Curry, Caribbean Style

1 medium onion, chopped
2 tablespoons butter or margarine
4 medium tomatoes, chopped, or 2 (16 ounce) cans
    tomatoes, drained and chopped
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cups cleaned cooked shrimp
Hot cooked rice
Chutney

Cook and stir onion in butter in 10-inch skillet until tender, about 3 minutes. Add tomatoes, salt, coriander, turmeric, ginger, cumin and red pepper. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in shrimp; heat until shrimp are hot, 3 to 5 minutes.

Serve with rice and chutney.

Sancocho (Dominican Republic)

2 tablespoons extra light virgin olive oil
1 medium Spanish onion, chopped
2 or 3 stalks celery with leaves, chopped
1 or 2 whole chickens, washed, skinned, and cut up
2 to 3 teaspoons oregano
2 to 3 teaspoons garlic salt
2 to 3 teaspoons herb garlic seasoning
1 1/2 quarts water
2 or 3 chicken bouillon cubes
3 or 4 ears of field or yellow corn, cut in half or thirds.
3 to 5 cilantro leaves
Couple chunks of otoe or malanga, peeled and washed
Nice size piece of zapallo or calabasa, peeled and washed
Nice size piece of ñame, peeled and washed
Couple chunks of yuca, peeled and washed

In large pot over medium heat, add oil, onion, and celery. Sauté for several minutes. Add chicken and about 1 or 2 cups of the water. Sprinkle oregano, garlic salt, and herb garlic seasoning. Cover and let flavors mix for about 10 to 15 minutes, stirring occasionally. Add 2 to 3 cups of water at a time, keeping the mixture at a slow boil until all water has been added. Add chicken bouillon cubes. Add corn. Cook on slow boil for about 30 to 45 minutes.

Peel the vegetables. Cut up in 2- to 3-inch pieces. Soak in water.

Skim gray foam from top of cooked chicken broth. Add cilantro leaves. Drain water from vegetables and add vegetables to chicken broth, except the zapallo (or calabasa). Stir gently. Allow soup to boil slowly. Add zapallo 5 minutes later. Allow zapallo to cook on top of mixture. Allow to boil slowly for an additional 10 to 15 minutes until vegetables are tender.

Add salt, pepper, and/or hot sauce to taste.

NOTE: Frozen sancocho vegetables may be purchased in many grocery stores. Substitute frozen vegetables, if desired, rather than purchasing fresh vegetables.

For a clear broth, once the vegetables are tender, carefully remove them from the soup; place in covered container.

For a thicker broth, allow the vegetables to continue cooking; vegetables become very soft and break apart. Zapallo will break apart very fast.

If additional broth is needed, add a can or two of chicken broth plus one cilantro leaf.