Easter Sunday Soul Food Sunday Dinner Ideas

Menu Southern Smothered Oxtails

This Southern classic dish pairs well with collard greens, cornbread, and dirty rice.

Baked Granny Apples

Classic Sunrise Mimosa

Photo Credits @Krysten and Marrekus Wilkes  

What's the difference between Southern oxtails and Jamaican oxtails?

Southern oxtails are smothered in gravy with bell peppers and onions, and seasoned with seasoned salt, black pepper, etc. They're usually served with rice, mashed potatoes, or cornbread. Jamaican oxtails are cooked with Caribbean flavors like allspice and scotch bonnet peppers, which make them a bit spicier. They're served gravy, carrots, rice, and peas or butter beans (lima beans).

 Cook Time: 3 – 4 hours low and slow for fall-off-the-bone tenderness

Serves: 4 (perfect for a Sunday dinner)

Difficulty: Easy to Moderate

End Result: Rich, soulful gravy with melt-in-your-mouth oxtails

It's Southern comfort food: This oxtail recipe is cooked low and slow in the oven until tender, then smothered in rich, savory gravy for that true down-home flavor.

It's fall-off-the-bone tender: The meat is so succulent, with a melt-in-your-mouth texture.

The flavor is rich and soulful: These oxtails have a delicious beefy flavor that soaks up all the seasoning from peppers, onions, and soul-food spices.

Oxtails: Look for well-trimmed oxtails with more meat and less fat. They braise down beautifully, creating a rich, flavorful dish without being overly greasy.

Beef broth: We've tested a few, and our favorite is Bonafide Provisions organic beef bone broth (found in the freezer section). You can also use regular beef broth or stock.

Bell pepper and onion: These are must-haves in our kitchen. They add savory flavor and a hint of sweetness that complements the oxtails without overpowering them.

How to Make This Southern Oxtail Recipe (Step-by-Step)

Raw Oxtails washed and dried.

Step 1: Season with oxtail seasoning. Sprinkle flour over the oxtails, making sure each piece is well coated. Shake off any excess flour.

Step 2: Sear oxtail pieces in hot oil (vegetable oil or olive oil) over medium-high heat until they're browned on all sides. Then remove from the pot and set aside.

Step 3: Reduce to medium heat, then whisk in flour

Step 4: Then add beef stock or beef broth. Stir in more seasonings and whisk until a smooth, rich, caramel-brown gravy forms.

Step 5: Add sliced onion, bell pepper, and garlic. Then, place the seared oxtails back in the pot and stir.

Step 6: Slow-cook oxtails in the oven for several hours, until fork-tender. The cooking time may vary, but it takes about hours.

Tip: When oxtails are done cooking, the meat will be tender and pull away from the bone easily. To check, poke the meat with a fork or knife. If it goes in and out easily, then you've got tender meat, and oxtails are ready! You can also check the internal temperature with a meat thermometer to make sure they are at least 190°F to 200 F

Optional: Slow Cooker Oxtail Recipe

You can also make this oxtail recipe in a crockpot! After searing the oxtails (see Step 5 in the recipe card), transfer them to your slow cooker. Add the beef stock and oxtail seasoning, then stir to combine. Mix in the onion, bell pepper, and garlic. Cover and cook on low for 6–8 hours, or until the oxtails are fork-tender. To thicken the gravy, turn the heat to high, then mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Slowly stir in a little of the slurry at a time, letting it cook for a few minutes in between, until the gravy reaches your desired thickness.

Recipe:

Equipment

Large heavy-duty roaster or Dutch oven

Balloon whisk or sauce whisk for mixing the gravy.

Chef's knife for chopping vegetables and trimming the oxtails if needed.

Ingredients

▢4 pounds of beef oxtails

▢¾ cup all-purpose flour divided

▢4 tablespoons neutral oil, e.g., vegetable oil, olive oil

▢3 cups beef stock or beef broth

▢½ sweet onion sliced (or 1 small yellow onion)

▢1 green bell pepper sliced

▢6 cloves garlic, minced

▢Cooked rice for serving

Oxtail Seasoning

▢2 tablespoons Diamond Crystal kosher salt, start with less and adjust to taste if using any other type of salt

▢1 ½ tablespoons ground black pepper

▢1 tablespoon seasoned salt

▢1 ½ teaspoons granulated garlic

▢1 ½ teaspoons granulated onion

▢1 teaspoon lemon pepper

▢1 teaspoon white pepper

▢1 teaspoon Italian seasoning

▢1 teaspoon of Sazón

Instructions

Make Oxtail Seasoning

In a small bowl, combine kosher salt, pepper, seasoned salt, granulated garlic, granulated onion, lemon pepper, ground white pepper, Italian seasoning, and Sazón. Stir all the ingredients together until well combined. 

Prepare Oxtails

• Season oxtails with 2 tablespoons of the seasoning mixture.
• Sprinkle ¼ cup flour over oxtails; shake off any excess flour. 
• Heat 4 tablespoons of oil in a large heavy-duty roaster or Dutch oven over medium heat. Once oil is hot and shimmering, add seasoned oxtails.
• Sear the oxtails until browned on all sides. Then remove them from the pan and set aside.
• Leave the oil in the pan and whisk in ½ cup of flour.
• Pour in beef stock and add 1 tablespoon of oxtail seasoning. Keep whisking until the gravy is smooth and golden brown.
• Lower the heat to medium and add onion, bell pepper, and garlic.
• Return seared oxtails to the pot and give them a gentle stir.
• Cover the pot and place it in the preheated oven set at 325°F.
• Cook oxtail, letting them simmer and stew in the oven for 2 hours and 45 minutes up to 3 hours. Oxtails are typically done when they reach an internal temperature of 180-200°F (82-93°C).
• Remove the oxtails from the oven and spoon the gravy generously over them.
• Allow them to cool for 10 minutes, then serve over white rice. 

Notes

• Substitutions/Variations: If you don't have beef broth, use Better Than Bouillon beef base or any quality stock; any bell pepper color works, and yellow onions can be swapped with white or Spanish onions.
• Equipment: If you don't have a large, heavy-duty roaster or Dutch oven, sear the oxtails and make the gravy in a large skillet, then transfer everything to a baking dish, cover tightly with foil, and finish in the oven.
• Use quality ingredients: You want your oxtails to be a good size (think larger pieces) and to have a good amount of meat.
• Sear thoroughly: Make sure to get a good sear on all sides of the oxtails. This browning develops rich flavor through the Maillard reaction and helps retain juices, making your dish even more delicious.
• Stir the gravy: Add the flour gradually to prevent lumps. Continue whisking until the mixture is smooth and golden brown.
• Low-and-slow cooking: Cook oxtails in the oven at 325°F to tenderize the meat. This allows the collagen in the oxtails to break down, making it more flavorful.
• Storing and Reheating Leftovers
• Let your cooked oxtails cool to room temperature before storing. Transfer them, along with the gravy, to an airtight container. Refrigerate for up to 3–4 days.
• For longer storage, freeze the oxtails in a freezer-safe container or heavy-duty freezer bag for up to 3 months. When reheating, thaw overnight in the fridge, then wrap in foil and warm in the oven until heated through.

Common Oxtail Recipe Mistakes (and Fixes)

Here are a couple of problems you might encounter when making Southern oxtails:

• Gravy is too thick: Gradually add more beef stock, stirring constantly until you reach your desired consistency.
• Oxtails are too salty: Taste and adjust before adding more seasoning or salt during cooking, and taste the gravy and adjust as needed. You can always add more salt later if needed, but it's really hard to fix a dish that's already salty.

Wash Your Hands First welcomes Krysten and Marrekus Wilkes, a husband-and-wife duo sharing our favorite comfort food recipes. Copyright © 2024 Cooks with Soul. Here you'll find our best soul food, Southern barbecue, and Creole and Cajun dishes. Browse our recipe index to get started!

What Is Cola de Res or Rabo de Toro (Oxtail) and Different Ways to Cook It for Sunday Dinner

What Is Oxtail and Different Ways to Cook It, by Chrysa Hendrickson Modified: August 1, 2024

https://visitsouthernspain.com/estofado-de-rabo-de-toro/

Ingredients

1.5 kg oxtail

1 cup (240ml) red wine

4 cups (1l) beef broth

2 large onions

4 garlic cloves

2 carrots

2 celery stalks

1 red bell pepper

3 tablespoons olive oil

2 tablespoons all-purpose flour 

2 tablespoons tomato paste

2 bay leaves

1 teaspoon dry thyme

1 teaspoon dry rosemary

1. Salt and pepper to taste
2. For the first step in this rabo de toro recipe, peel and dice the carrots, celery stalks, and red bell pepper. Peel and chop the onion into small squares. Peel and mince the garlic cloves.
3. After that, pat the oxtail dry with paper towels, cut it into bite-sized pieces, and season with salt and pepper on both sides.
4. Now grab a large, heavy-bottomed pot or Dutch oven and heat olive oil over medium-high heat. Sear the oxtail pieces on all sides until they form a golden-brown crust. Remove the Spanish oxtail pieces and set them aside.
5. Using the same pot, add a bit more olive oil if needed. Sauté onions, garlic, carrots, celery, and red bell pepper until softened. Stir in tomato paste and cook for 3 minutes.
6. For the next step in this Spanish oxtails recipe, pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Also, add beef broth, bay leaves, thyme, and rosemary, and return the browned oxtail pieces to the pot.
7. Then, bring the Spanish bull tail stew to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours or until the oxtail is tender. Stir occasionally.

After that, do a taste test on the stewed oxtail and adjust the seasoning if needed. Lastly, remove bay leaves. For the final step in this Spanish oxtail stew recipe, pour the estofado de rabo de toro into serving bowls and enjoy it warm.

Notes

To spice things up on this Spanish-style oxtail recipe, you can add paprika, chili flakes, or crushed jalapeño peppers. Besides that, feel free to top this oxtail stew with fresh chopped herbs -such as parsley or cilantro- or with grated parmesan cheese.

Bowl of Jamaican oxtail stew with butter beans

 What is oxtail, you ask? It’s a flavorful cut of beef from the cow’s tail. It’s perfect for dishes along the lines of comforting soups and stews. So, for your next braised dish, there’s no need to scour the web for the best cut of steak to use if you have this in your arsenal! 

Interested? Then continue reading below to discover everything about oxtails and more. Learn more about its source, how to cook it, recipes to try, and other essential information about this meat cut. 

Nowadays, oxtail or cow tail pertains to a specific cut of beef taken from the tail part of both male and female cattle. Back in the past, however, this cut of meat only used to refer to the tail part of oxen or castrated male cows, hence the name. It’s also known as cola de res or rabo de toro in Spanish, meaning beef and ox tail, respectively. 

Officially classified as offal, oxtail was once considered throwaway meat that had very little to no value. Like the famed sweetbreads, this particular ox meat was only eaten as a way to use up all the parts of the animal. In today’s time, however, cow tail is among the most prized cuts of beef cattle out there. 

Apart from the fact that oxtail can now come from any gender of cattle, it comes from both young and mature cows as well. Consequently, you can find either veal or beef oxtails in butcher shops. The beef tail is often cut into sections of different sizes, with bone marrow in the middle surrounded by bone cartilage, connective tissue, and a small amount of meat. 

What Does Oxtail Taste Like?

Southern Oxtail Stew

Most people compare the taste of oxtails to that of a short rib, but intensified. In other words, it has an incredibly rich and hearty beef flavor that you can’t miss. This is the reason why it’s a popular choice for making stocks or bone broths.

Compared to common steaks, a simple pan-frying or searing technique over medium heat simply won’t do if you want to make the most out of a beef oxtail. It has a unique composition of bones, connective tissues, and meat after all. So if you’re wondering how to cook an oxtail, the best methods to try are the ones listed below.

Slow Cooker ( I tossed my slow cooker away years ago, since I'm an empty nester, and not cooking family-size meals anymore).

Cooking oxtail in a slow cooker is a foolproof way of tenderizing this cut of meat. Through this method, the meat and connective tissues are properly broken down to have a melt-in-your-mouth texture. This is the reason why oxtails are mainly braised or used in soups and stews. It’s very rare to see fried or baked renditions. 

So, how long does it take to cook oxtails by slow cooking? The average cooking time is at least three hours. But if you have the time and you want to experience the richest flavor and the best texture, we recommend cooking the cuts overnight.

Instant Pot

If you have a multi-cooker, you’re in luck because you can do either slow cooking or pressure cooking using one appliance. Yes, it’s possible to whip up an Instant Pot oxtail recipe using either of the two methods. It’s up to you to decide which one to use. 

As an ingredient that’s present in different cuisines around the world, oxtail is a great substitute for your go-to steak dinner ideas. Feel free to pick the best oxtail recipe below.

• Beef Stock – Slow-cooked oxtail turns into beef stock or bone broth for making comfort food items like soup. The end product is a flavorful liquid that is thicker compared to regular beef broth. 
• Braised Oxtail Soup – Another broth-based concoction that showcases beef tail as the main ingredient, this braised oxtail soup recipe makes for a hearty meal. The meat pieces are browned in olive oil before simmering. Some renditions may call for apple cider vinegar to balance the flavors.
• Jamaican Oxtail Stew – Another popular way to use this cut is by making this famed Jamaican oxtail recipe. Braised with spicy scotch bonnet peppers and butter beans, this offers a satisfying bite. With seasonings like Worcestershire sauce, garlic powder, and allspice, these Jamaican oxtails promise a burst of flavors in your mouth. 
• Red Wine Braised Short Ribs – Add oxtail to a pot of beef short ribs for braising to intensify the meaty flavor of the dish. The pieces are drowned in a thick and flavorful tomato paste sauce.

It isn’t too heavy thanks to the bay leaf infused into the concoction. 

• Southern-Style Oxtail – The Southern oxtail recipe showcases smothered oxtails slowly cooked and tenderized in a savory onion and garlic-flavored gravy. 

• Hawaiian Oxtail Soup – The oxtail fat is trimmed in this Hawaiian soup, producing a broth that isn’t as thick as those previously mentioned. Simmered in water with dried orange peel, star anise, ginger, and salt, this special cut lends a meaty flavor to the dish. Bay leaves, cinnamon, and peppercorns are common add-ons.

Tray of raw beef and veal oxtail, with a small bowl of salt, rosemary, and thyme sprigs 

What is oxtail, you ask? It’s a flavorful cut of beef from the cow’s tail. It’s perfect for dishes along the lines of comforting soups and stews. So, for your next braised dish, there’s no need to scour the web for the best cut of steak to use if you have this in your arsenal! 

Interested? Then continue reading below to discover everything about oxtails and more. Learn more about its source, how to cook it, recipes to try, and other essential information about this meat cut. 

What Is Oxtail Meat?

Nowadays, oxtail or cow tail pertains to a specific cut of beef taken from the tail part of both male and female cattle. Back in the past, however, this cut of meat only used to refer to the tail part of oxen or castrated male cows, hence the name. It’s also known as cola de res or rabo de toro in Spanish, meaning beef and ox tail, respectively. 

Officially classified as offal, oxtail was once considered throwaway meat that had very little to no value. Like the famed sweetbreads, this particular ox meat was only eaten as a way to use up all the parts of the animal. In today’s time, however, cow tail is among the most prized cuts of beef cattle out there. 

Apart from the fact that oxtail can now come from any gender of cattle, it comes from both young and mature cows as well. Consequently, you can find either veal or beef oxtails in butcher shops. The beef tail is often cut into sections of different sizes, with bone marrow in the middle surrounded by bone cartilage, connective tissue, and a small amount of meat. 

What Does Oxtail Taste Like?

Most people compare the taste of oxtails to that of a short rib, but intensified. In other words, it has an incredibly rich and hearty beef flavor that you can’t miss. This is the reason why it’s a popular choice for making stocks or bone broths.

In terms of texture, oxtail is more tender compared to a short rib. The bone marrow, coupled with the connective tissues and cartilage, imparts a thick, jelly-like consistency to the stock.

How to Cook Oxtails

Oxtail stew, how to cook oxtail

Compared to common steaks, a simple pan-frying or searing technique over medium heat simply won’t do if you want to make the most out of a beef oxtail. It has a unique composition of bones, connective tissues, and meat after all. So if you’re wondering how to cook an oxtail, the best methods to try are the ones listed below.

Slow Cooker

Cooking oxtail in a slow cooker is a foolproof way of tenderizing this cut of meat. Through this method, the meat and connective tissues are properly broken down to have a melt-in-your-mouth texture. This is the reason why oxtails are mainly braised or used in soups and stews. It’s very rare to see fried or baked renditions.

So, how long does it take to cook oxtails by slow cooking? The average cooking time is at least three hours. But if you have the time and you want to experience the richest flavor and the best texture, we recommend cooking the cuts overnight.

Pressure Cooker

If you don’t have the time or the patience to slow cook the meat, this method may be more ideal. By using a pressure cooker to tenderize the beef oxtail, you don’t have to wait overnight to get the best results. Instead, the cooking time is cut down to at least an hour. Just make sure to follow the appliance’s instruction manual, and you’ll be good to go!

Instant Pot

If you have a multi-cooker, you’re in luck because you can do either slow cooking or pressure cooking using one appliance. Yes, it’s possible to whip up an Instant Pot oxtail recipe using either of the two methods. It’s up to you to decide which one to use. 

Popular Oxtail Recipes

Bowl of Jamaican oxtail stew with butter beans

As an ingredient that’s present in different cuisines around the world, oxtail is a great substitute for your go-to steak dinner ideas. Feel free to pick the best oxtail recipe below.

Beef Stock – Slow-cooked oxtail turns into beef stock or bone broth for making comfort food items like soup. The end product is a flavorful liquid that is thicker compared to regular beef broth. 

Braised Oxtail Soup – Another broth-based concoction that showcases beef tail as the main ingredient, this braised oxtail soup recipe makes for a hearty meal. The meat pieces are browned in olive oil before simmering. Some renditions may call for apple cider vinegar to balance the flavors.

Jamaican Oxtail Stew – Another popular way to use this cut is by making this famed Jamaican oxtail recipe. Braised with spicy scotch bonnet peppers and butter beans, this offers a satisfying bite. With seasonings like Worcestershire sauce, garlic powder, and allspice, these Jamaican oxtails promise a burst of flavors in your mouth. 

Red Wine Braised Short Ribs – Add oxtail to a pot of beef short ribs for braising to intensify the meaty flavor of the dish. The pieces are drowned in a thick and flavorful tomato paste sauce. It isn’t too heavy thanks to the bay leaf infused into the concoction. 

Southern-Style Oxtail – The Southern oxtail recipe showcases smothered oxtails slowly cooked and tenderized in a savory onion and garlic-flavored gravy. 

Hawaiian Oxtail Soup – The oxtail fat is trimmed in this Hawaiian soup, producing a broth that isn’t as thick as those previously mentioned. Simmered in water with dried orange peel, star anise, ginger, and salt, this special cut lends a meaty flavor to the dish. Bay leaves, cinnamon, and peppercorns are common add-ons.

Is Oxtail Healthy?

Considering its unique composition, what is oxtail good for? Despite containing a small amount of meat, this cut is still a good source of protein and essential minerals. It also contains collagen. This is a substance that helps keep skin bouncy and joints healthy. However, oxtail is fatty, so it may not be the best option for a low-cholesterol diet. 

Oxtail is generally available in local butcher shops. Once considered scrap meat that barely cost anything, its price has skyrocketed over the years due to limited supply and increasing demand. Hence, you can expect to shell out $5 to $10 or more per pound for this specific cut. 

If oxtail isn’t available, possible substitutes are bony cuts like veal or beef neck, short rib, and shank. After all, what is oxtail if not a bony beef cut surrounded by a small amount of meat and connective tissues?

How to Store Oxtail

As with other kinds of raw meat, it’s always best to cook oxtail right away. But if that is not possible, here are two options to consider: 

The first and probably the best method is to keep the meat in the freezer. Before you set aside oxtails, make sure to wrap them in plastic or aluminum foil to keep them intact for up to a year. And once you decide to use the frozen cuts, give them enough time to thaw out before cooking.

Home Cooking Tips & Guides Ingredient Guides 

Paella is a Spanish Rice Dish Originated in Valencia Spain

 What is Paella?https://www.chilipeppermadness.com/recipes/paella/

Paella is a traditional Spanish rice dish that is cooked in a wide, shallow pan and typically features a combination of meats, seafood, and vegetables. Although paella originated in Valencia, it has become popular throughout Spain and around the world, leading to various regional and personal adaptations. Different versions may include a variety of meats and seafood, vegetables, and distinct seasonings, while still sharing many common elements.

A key feature of paella is the socarrat, the crispy layer of rice that forms at the bottom of the pan during cooking. Many people cherish this part of the dish and often compete for the crispy bits.

My version is known as Paella Mixta, which combines both meats and seafood. You can easily modify this recipe by omitting the meats and focusing solely on seafood, or customizing it in any way you prefer.

One prized element of paella is called the socarrat, which is the crispy layer of rice that develops on the bottom of the pan during cooking. Many people enjoy it and even fight over the crispy bits.

Paella Ingredients

Saffron. Soaked in water to let the flavor bloom. Saffron is the most important spice in paella, really defining the dish.

Chicken Broth. Or use chicken stock or vegetable broth.

Olive Oil.

Vegetables. Onion, bell peppers (or use hotter peppers to your preference, though Spanish paella is not meant to be a hot and spicy dish), garlic, and tomatoes.

Chicken. I use chicken thigh, though chicken breast is good, too.

Spanish Chorizo. This is controversial to some Spanish cooks, but I prefer it.

Seasonings. Spanish paprika (I prefer smoked paprika, though hot or sweet are great, too), red chili flakes (optional, for spicy), salt, bay leaf, and parsley. See my post on What is Paprika to learn more about your paprika options.

Spanish Rice. See recipe notes.

Seafood. Shrimp and mussels. You can use other seafood as well. See the recipe notes.

Garnish. Extra red pepper flakes, fresh chopped parsley, and lemon.

Paella in a pan, ready to serve 

How to Make Paella - the Recipe Method

Bloom the Saffron. Add the pinch of saffron to a small bowl and cover with 1/4 cup of water to let the saffron bloom.

Heat the Chicken Broth. Add the chicken broth to a pot and bring to a boil. Reduce the heat and simmer until needed.

Cook Meats and Vegetables. While the broth is heating, heat the oil in a large skillet or pan (I use a large paella pan) over medium heat.

Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.

Add the garlic and cook for 1 minute.

Cooking vegetables, chicken, and chorizo to make paella 

Tomatoes and Seasonings. Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.

Add the Rice. Add the rice and cook for 1 minute to lightly brown the rice.

Adding Spanish rice to the paella pan 

Add Hot Broth. Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.

Sprinkle in the parsley and add the bay leaves.

Simmer the Paella. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. You may need a bit longer, depending on the heat.

Simmering paella in a large pan 

If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.

Cook the Seafood. Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.

Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.

For Serving. Remove from heat, garnish with red pepper flakes, fresh parsley, lemon juice, and serve.

Paella in a pan with lots of seafood 

Boom! Done! Your paella is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.

Recipe Tips & Notes

Best Rice for Paella

Short-grain rice is essential for good paella, as it absorbs liquid more easily and cooks evenly. Look for Bomba Rice, which is a short-grain Spanish rice, often referred to as Valencia rice.

If you are unable to find it in the grocery store, look for a good-quality short-grain rice. You can use medium-grain rice if you must, but definitely do not use long-grain rice.

Arborio rice is often mentioned as a substitute, but arborio rice is a creamier rice ideal for risotto, so I personally would not use it.

Best Seafood for Paella

Shrimp and mussels are ideal for a good seafood paella, though you have many options. Consider scallops, crab, flaky fish, squid or calamari, clams, or others. I've made it with crawfish and loved it.

Paella is one of those dishes that is so easy to change up to your preference, as many cooks around the world do. Feel free to add in other vegetables, such as green peas, sweet corn, spicy chilies, fresh herbs, and more.

I add chicken and Spanish chorizo, but other meats are welcome here, such as pork, duck, rabbit, or ground meats, and even tofu. You can also skip the meats and serve a seafood paella very easily.

You can also deglaze the pan with white wine before adding the rice to develop the flavors differently.

Why Boil the Chicken Broth?

Heating your chicken broth before adding it to the rice will save you cooking time, as the broth will already be to temperature when added. It also ensures a more even cook and consistency of the rice, which is important in making a good paella.

Good rice is key. If you add cold chicken broth, you'll need extra time to heat it through, and you may encounter inconsistencies throughout the pan. I prefer to heat the broth through before adding.

The Socarrat - Crispy Rice

When you leave the paella pan cooking on your stove top, especially over an open flame, the rice at the bottom of the pan will crisp up and darken. This is called the "socarrat", and it is prized by traditional paella lovers.

Socarrat means "to singe". It is very much like "pegao" at the bottom of a pan of Puerto Rican Arroz con Pollo.

Some might consider this scorched rice at the bottom of the pan a mistake, but others love it and consider paella properly made only when the socarrat is achieved.

You can skip it if desired, or turn up the heat during the last few minutes of cooking to crisp up the bottom layer of rice. Just be careful not to burn it.

Paella Pan - You can use a large pan to make paella, but a paella pan makes it so much better.

Paella in a pan with mussels, shrimp, sausage, and chicken 

My favorite paella recipe is loaded with lots of Spanish rice, chicken, chorizo, shrimp and more, huge on flavor, easy to make, and perfect for a crowd.

 Course: Main Course Cuisine: Spanish Keyword: rice, saffron, seafood, Spanish rice  Prep Time: 15minutes minutes Cook Time: 40minutes minutes  

Ingredients

1 pinch saffron

6 cups chicken broth + more as needed

3 tablespoons olive oil

1 medium onion, chopped

1 large bell pepper chopped (use jalapeno or other for spicier)

1/2 pound chicken chopped (use thigh or breast)

1/2 pound Spanish chorizo sliced

4 cloves garlic, chopped

2 medium tomatoes, chopped

1 tablespoon Spanish paprika, I use smoked

1 teaspoon red chili flakes, optional, for spicy

Salt to taste

2 cups Spanish Rice Bomba Rice

3 tablespoon parsley chopped + more for garnish

2 bay leaves

1/2 pound shrimp, peeled and deveined

1/2 pound mussels cleaned and debearded

For Serving. Fresh chopped parsley, red chili flakes, and lemon

Instructions

Add the pinch of saffron to a small bowl and cover with 1/4 cup of water to let the saffron bloom.

Add the chicken broth to a pot and bring to a boil. Reduce the heat and simmer until needed.

While the broth is heating, heat the oil in a large pan (I use a large paella pan) to medium heat.

Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.

Add the garlic and cook for 1 minute.

Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.

Add the rice and cook for 1 minute to lightly brown the rice.

Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.

Sprinkle in the parsley and add the bay leaves.

Reduce the heat to medium-low and simmer for 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.

Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.

Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.

Remove from heat, garnish, and serve.

Jollof Rice Recipe

 

Jollof rice is a West African rice dish made with hot chili peppers, tomatoes, African curry powder, and a variety of herbs and spices to achieve fluffy, spicy rice that is fit for any occasion. It's one of the most popular African recipes outside of Africa, and it is often served in African homes.

It is considered a recipe of West Africa, though you will find variations of ingredients and cooking preparations from region to region and from cook to cook.

There's even a local rivalry about which version is better, Nigerian jollof rice or Ghanaian jollof rice. This version is truer to the Nigerian style, though both are delicious. As long as they're spicy!

Jollof Rice Ingredients

• Roma tomatoes - I prefer roughly chopped fresh tomatoes, but canned tomatoes work great here, too.
• Red Bell Peppers - You can use other colors (green, orange, yellow) or other milder peppers.
• Scotch Bonnet Peppers or Habanero Peppers - Optional, for a spicy version. You can use other hot peppers, or omit them for a milder version of the recipe. Use local peppers available to you.
• Vegetable Oil - A neutral oil is best, though coconut oil is great here for extra flavor.
• Onion and Garlic
• Tomato Paste
• Chicken Stock - Bouillon cubes are commonly used as well.
• Seasonings - I use curry powder, dried thyme, salt and black pepper, and bay leaves.
• Rice - I use white rice and prefer long grain rice, though you can use others to your preference. Basmati rice is great, but you may need to use less stock for medium-grain rice. Parboiled rice can save a bit of cooking time.

How to Make Jollof Rice

Make the tomato-pepper puree. Blend the tomatoes, bell peppers, and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

Cook the onion and garlic. Heat 1/4 cup of oil in a large pot over medium-high heat and add the onion. Cook for 5 minutes to soften. Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

Simmer the puree. Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

Add stock and seasonings. Add chicken stock, curry powder, thyme, and salt and pepper to taste. Bring to a boil for 5 minutes.

Add the rice. Add rice and bay leaves and mix well. Reduce the heat and cover the pot. Simmer on low until the liquid is absorbed and the Jollof rice is cooked to your liking, about 20 - 30 minutes. You may need a bit longer.

Add water or chicken stock if needed for more moisture. It should be light and fluffy (unless you prefer wetter rice).

Prep for serving. Remove from the heat and remove the lid. Let it sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired. Serve it up!!

Boom! Done! Jollof rice is ready to serve! It looks and smells wonderful, doesn't it? I love this recipe. It's a great side dish that I think you are going to love.

Recipe Tips & Notes

• The Peppers. Jollof is traditionally made with local peppers. You'll find bell peppers for substance and either local Scotch Bonnet peppers or habanero peppers for a nice level of heat, though hot peppers are optional if you'd prefer a milder dish. Try out this recipe with African bird's eye peppers, which have a good level of heat, or use more commonly found peppers, like the jalapeno or serrano.
• Other Ingredients. You can easily vary up your jollof rice recipe with other ingredients to your preference. Some commonly used ingredients include ginger, nutmeg, other herbs and spices, veggies like potatoes, carrots, or other steamed vegetables, plantains, and different stocks.
• Serve it for Dinner. Easily make this jollof rice recipe a full meal by adding in cooked chicken, pork, fish, and other seafood or your favorite combination of proteins. I love this dish with chopped chicken as sort of an African version of chicken fried rice.
• Crispy Rice. A special treat with jollof is the "crispy rice" on the bottom of the pot, very similar to “pegao” in Puerto Rican arroz con pollo or “socarrat” in Spanish paella. People love that stuff!

Cookbook Recommendation

• Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent, by Evi Aki

Storage & Leftovers

Once it's totally cooled to room temperature, you can store leftover jollof rice in an airtight container in the fridge for 2-3 days.

For the best results, reheat in a pan over medium-low heat and stir often until warmed through.

Jollof Rice Recipe

This jollof rice recipe is a popular African dish of rice simmered with spicy tomato sauce with Scotch bonnets and lots of wonderful seasonings, the perfect party dish!

 Course: Side Dish

 Cuisine: African

 Keywords: habanero, rice, scotch bonnet, spicy

 Prep Time: 10  minutes

 Cook Time: 45  minutes

Ingredients

• 4 Roma tomatoes chopped (canned tomatoes are good, too)
• 2 red bell peppers chopped (other peppers a great here)
• 1-2 Scotch bonnet peppers chopped (to your heat preference – other hot peppers can be used)
• 1/4 cup vegetable oil, coconut oil is great, too
• 1 medium onion chopped
• 4 cloves garlic, chopped
• 4 tablespoons tomato paste
• 2-1/2 cups chicken stock
• 2 teaspoons curry powder or more to taste - optional, for extra flavor
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 cups white rice rinsed
• 2 bay leaves

Instructions

1.                  Blend the tomatoes, bell peppers, and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

2.                  Heat the oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften.

3.                  Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

4.                  Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

5.                  Add chicken stock, curry powder, thyme, and salt and pepper to taste. Bring to a boil for 5 minutes.

6.                  Add the rice and bay leaves, and mix well. Reduce the heat and cover the pot. Allow it to simmer on low until the liquid is absorbed and the rice is cooked to your preference, which should take about 20 minutes. You may need to cook it for a bit longer. If necessary, add more water or chicken stock to achieve the desired moisture level. The rice should be light and fluffy, unless you prefer it to be moister.

7.                  Remove from the heat and remove the lid. Let it sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired.

8.                  Serve!

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Nutrition Information

Calories: 211kcal   Carbohydrates: 45g   Protein: 5g   Fat: 1g   Saturated Fat: 1g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 1g   Cholesterol: 1mg   Sodium: 112mg   Potassium: 341mg   Fiber: 2g   Sugar: 4g   Vitamin A: 1336IU   Vitamin C: 47mg   Calcium: 33mg   Iron: 1mg

Jollof Rice Recipe (Nigerian Rice)

Research original recipe from Chili Pepper Madness: https://www.chilipeppermadness.com/

Corned Beef Brisket Way Past St. Paddy's Day

 

Easy peasy! I should warn you, though—since this recipe is practically effortless, you’ll be tempted to make it more often than once a year. There’s no judgment here; I’ve had it twice this month! After all, I can just chalk that up to “recipe testing,” right?

Ingredients

1 3-pound corned beef brisket, plus pickling spice packet

8 whole cloves

8 cloves garlic, peeled

4 bay leaves

24 baby carrots, tops trimmed to 2 inches

1 pound baby Dutch potatoes

2 tablespoons chopped fresh parsley leave

Place corned beef brisket and fat side up in a slow cooker; sprinkle with pickling spice.

Place whole cloves throughout the brisket. Add garlic, bay leaves, and 2 cups water, or more water as needed, to cover the brisket by at least 1 inch.

Cover and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker. Cover and cook on low heat for 2-3 hours or until tender.

Thinly slice the corned beef against the grain. Serve immediately with cabbage, carrots, and potatoes, garnished with parsley, if desired.

Taste of "Wash Your Hands First" July 1st Weekend and Sunday Morning Brunch

July 1, 2023,  starting our summer food influencer tour of Chicagoland. My granddaughter loves to eat and try different types of food, thanks to her mom introducing her to various foods and sharpening her tastebuds as an infant. There's not too much she won't try. For example, we had our Saturday late afternoon dinner hour picnic at Lake Michigan.

 She was looking forward to having KIKA Spicy Salmon, Avacado Sushi Rolls, and her KIKA Shrimp Rolls. We stopped off at the neighborhood Whole Foods Market in Hyde Park and walked to the Hype Park bridge to the shoreline, picking out a spot to enjoy the lake's view. 

Notice the rain cloud overhead. This was ten minutes before a flash flood over Chicago poured down on us and rained out our picnic. I didn't get the memo as thousands of others across the area got the emergency signal to take cover. We huddled here until a break in the rain storm and ran for the nearest bridge. 

I had promised her a picnic at the beach and purchased this fantastic picnic basket in June when I was hunting for treasures in Waldorf, Maryland. We were determined to have an outing to kick off our summer with Grandma in Chicago.

 Sunday Brunch with my granddaughter.

MENU

Fresh Fruit Mixed Berry Salad

Cheesy  Grits

Baked Lobster Tails

Butter, Garlic and Lemon Dipping sauce 

Confetti Potatoe and Egg Salad

Mixed Collard and Spinach Greens

Chocolate Cake

Cucumber, Lemon, and Mint Water

Suggested Cooking Instructions

Cut open the top of the lobster tail. Pull the meat away from the shell, leaving the meat attached at the tail end. Rinse the lobster tail and place the meat on top of the shell.

Sprinkle lobster tail mat with lemon juice, salt, pepper, and 1/2 tablespoon of butter, and keep refrigerated until ready to cook.

Melt 1/2 cup of butter, add crushed garlic, and simmer. Reserve half for basting and half for dipping.

Cook lobster tails on a grill over MEDIUM heat with the closed cover or bake in an oven at 375 degrees F. Baste frequently with garlic butter. Lobster tails are done when meat is opaque and firm to the touch for about 10-12 minutes, depending on size. Serve with lemon wedges and remaining garlic butter for dipping. 

How to Cook Artichokes | Boiling Artichokes

My granddaughter and I are having artichokes for Sunday Dinner. This is her first time learning how to prepare and eat them. We used to do this all the time in the 80s when her uncles and mother were kids.

Steamed artichokes with butter are an occasional indulgence in our home and are fun to serve when guests come over. I will share How to Cook and Eat an Artichoke in today's cooking video. Enjoy!

PREPARATION INGREDIENTS

Artichokes

Lemon

Step 1

Select a large kettle or pot to hold all the artichokes you cook. Half fill it with water and set it over high heat to boil. Meanwhile, trim the artichokes.

Step 2

Rinse the artichokes, and slice the stem off flush with the base so the artichokes will stand level. Rub the cut areas with lemon. Slice off the top inch of each artichoke and rub the cut area with lemon. Using kitchen shears, snip off the top half inch of each leaf. Place the artichokes' base side down in the boiling water, lower the heat to simmer, and weigh the tops of the artichokes with a dish or pot lid that fits into the pot to keep the artichokes submerged.

Step 3

Simmer the artichokes until the base can easily be pierced with a knife point, 20 to 40 minutes. Then, remove the artichokes from the water and turn them upside-down in a colander to drain.

If you plan to serve artichokes cold, with a vinaigrette or mayonnaise sauce, they should be removed from the refrigerator at least an hour beforehand so they are not ice hard and flavorless. For generous serving, they should be trimmed before cooking, not only of the stem so they stand upright on the plate, but the prickly tips of the leaves should also be snipped off. And by using a spoon to scoop out the fuzzy "choke" in the center of the vegetable that protects its juicy, fleshy bottom, you not only create a convenient receptacle for the sauce or stuffing, but you also eliminate the need for performing this messy bit of surgery at the table. Basic Boiled Artichokes

Dipping Sauce:

Mainly you can just use melted butter or ranch dressing.

Today I'm trying this recipe that calls for

1/4 cup Mayonnaise

1/2 tsp crushed garlic

1 1/2 Lemon juice

1 1/2 Basil

1 tsp Worcestershire Sauce. 

I boiled my artichoke with garlic, vinegar, and pure olive oil water. Drained and squeezed fresh lemon on the leaves as it sat to rest. 

She loves  devil egg and pickles