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 

Whole Roasted Cauliflower

 https://www.wholesomeyum.com/whole-roasted-cauliflower-recipe/

Ingredients

1 head Cauliflower

1/3 cup Olive oil

3 cloves Garlic (crushed)

1/4 cup Grated Parmesan cheese (divided)

1 tsp Dried basil

1 tsp Dried parsley

1 tsp Dried thyme

1/2 tsp Sea salt (or more to taste)

1/4 tsp Black pepper

Whole Roasted Cauliflower

With a golden garlic parmesan topping, this roasted cauliflower head looks impressive, but it's easy to make with simple ingredients.

Did you know you can roast a cauliflower head without cutting it apart? I love roasted cauliflower florets, but they compare to my whole roasted cauliflower recipe when I want an impressive main or side dish. And while it makes a stunning addition to a special dinner (like Christmas or Thanksgiving — one of my go-to holiday sides), it’s so easy to enjoy any night of the week.

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it and most of the woody stem are removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Add olive oil, minced garlic, 2 tablespoons (28.3 grams), grated Parmesan (half the total), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) in a 6-quart (5.6 liters) Dutch oven. Drizzle half of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any dripping down to the pan.

Cover the Dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife, or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons of grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes until the cheese is browned.

Game Night Theme Taco Bar

Game Night Theme Taco Bar

Host: Chiquita Lewis is the owner of Yail's Garden

Here at the Phantom Gallery Chicago Loft, we must go all in to make it feel like "Family Game Night" while catering to a new audience of folks having a first-time experience at the gallery.  

The House DJ was the vintage radio cabinet that artist Roger Carter's converted into a sound system, speaker, and blue tooth adapter. Cool and made the perfect sound of a house DJ.

Games played were DOS, Phase 10, Name 5, Can You Name 5? It was a sound mixer, and Chiquita, who never gives herself a birthday party, was treated to Sugar Girl Infused Cookie Bits, which she said is very trendy and in with her guests.

Menu: Jerk Taco Bar & Toppings with a twist of the islands.

Appetizers Street style mini Jerk Tacos, Tortilla Chips & Salsa

Jerk Tacos Bar Topping:

Ground beef in jerk sauce, add seasoning to taste while cooking the ground beef, pour off excess grease.  Warm-up Refried Beans, thin with 1/4 cup of salsa, grill the flour or corn tortilla shells, and melt the cheese before adding the meat and or refried beans.

Condiments:

Grated cheese, Pickled jalapenos, Mild Salsa, Guacamole, Lemon Chile

Lemon and Lime wedges

PUNCH with a Punch 

Fruit Rum Punch: red oranges, pineapple, lemon wedges, lime wedges, red grapes, white grapes

Fruit Tequila Punch: oranges, pineapple, lemon wedges, lime wedges.

Sugar Girl Infused Cookie Bits

This is what you serve when you have young adults with a frugal budget and want the affair to seem like it has endless food. That's why we decided to do a taco bar, serve a refreshing drink that seemed to have unlimited pours without a bartender, or budtender, or catering service doing all the work. 

Supper Club- How to Start Your Own

I'm proud to announce that my daughter, Jazmin Davis, has found her niche. She loves entertaining, cooking, and fellow-sipping with her friends. So she thought, "Why not open my own business?". If you are in the Baltimore area and need an event planner or want to join her for supper, give her a call, (410) 834-1534 or by email, JDEvents7@gmail.com. 

JD Events presents A Supper Club. Explore the delicacy that is Baltimore's food scene.

The first in a series of stops at local restaurants. Try local gems and hidden treasures. 

The Olive Room opens its doors for the first Supper Club gathering. Enjoy an exquisite culinary experience for $35 per person. Stay tuned for menu details

An underground restaurant, sometimes known as a supper club or closed-door restaurant, is a social dining establishment operated out of someone's home, generally (though not invariably) bypassing local zoning and health-code regulations. They are, in effect, paying for dinner parties. They are usually advertised by word of mouth or guerrilla advertising, often on Facebook, and may require references to make a reservation. An underground restaurant is also known as a GUEST restaurant, which is a hybrid between being a guest at a dinner party and a restaurant.

Underground restaurants are popular in Latin America, where they're known as either a paladar or a restaurante de puertas cerradas (closed-door restaurant). Depending on local licensing laws, they may or may not be illegal; either way, they've been built into the culture for decades, and often have higher standards than many licensed establishments.^[1] They are becoming increasingly popular in the U.S.^[2]

The attraction of the underground restaurant for the customer is the opportunity to sample new food, often at low cost outside the traditional restaurant experience,^[3] which can be expensive and disappointing—underground restaurants have been described as "anti-restaurants." They also generally provide a more intimate, dinner party-style experience. For the host, the benefit is to make some money and experiment with cooking without being required to invest in a restaurant proper. "It's literally like playing restaurant," one host told the San Francisco Chronicle, "You can create the event, and then it's over."^[4]

101 How to Organize Your Own Supper Club- Cooking Light.

Organize. Take a little time at that first meeting to agree on your club's basic structure. Will you rotate houses and have potlucks? Or will you cook all or some of each meal together? Remember to exchange contact information.

One idea is to have your first meeting on neutral ground: a restaurant or coffeehouse where you can relax together as you get to know one another. Early topics for discussion: How often to meet? Where to meet? Where will recipes come from? Talk about whether it makes sense for your group to cook together at meetings or to divvy up the work and each bring a course.

Plan to meet when you have more time to relax, such as a Friday or Saturday night. That way, you can relax and visit some. And keep in mind that anyone, regardless of skill level,l can join in the prep work.

Be flexible. All members may not make it to every gathering, so some meetings could be small, intimate affairs, while others will be bigger events. And although it's called a "supper club," consider other types of meetings, such as a Sunday brunch, a casual weekday lunch, or a weekend cocktail-and-appetizers fete. Less formal affairs may be easier to fit into some members' busy schedules.

Remember why you're there. What makes supper clubs most enjoyable is how supportive the members are of one another's cooking.

Tips from the Pros.
We checked in with long-running groups to find out their tips for starting a club.

Allow time for the group to click. It may take supper club members up to three meetings to feel really comfortable.

Keep talking. "I think communication is key, and the nature of a supper club makes it imperative that everyone has a functional e-mail," says Diana Wilder, a member of a club near Hartford, Connecticut.

Set standards. "It's important to have some nearly set-in-stone things to work around," says Wilder. "In the Hartford supper club's case, the second Tuesday of the month is meeting day, and as it approaches, people can start considering what to do."

Remember that dividends pay off. "We now all bring empty Tupperware dishes to each dinner so we can take home all the yummy leftovers," says Becky Molloy of her Cincinnati supper club.

The menu selection is a democratic process for Nicole Van Doren and her group in Annapolis, Maryland. "The host suggests three menus by e-mail, and we vote on our favorite."

Keep the overhead low, like Peggy Cawley's club in Rocky River, Ohio. "We share costs by keeping track of expenses and dividing evenly at each meeting," Peggy says. "This is less complicated than you might think and prevents any one person from absorbing too much of the cost."

Have fun with themes. Andrea Myers and her San Diego group allow the host to determine the theme. They've had French and Italian. "However, we're not limited to cultural choices. Other ideas include finger foods -where every course can be eaten with your hands -and things your mother used to make -but only if you can find a lighter version from the CL Web site, magazine, or cookbooks!"

Want to learn more about wine? Theresa Bober of Franklin, Massachusetts, and her group use their gathering to learn more about pairing wine and food. "We have all brought new wines, and I have found several new wines that I like," Theresa says. "Keeping track allows us to buy a new wine for other occasions."

Take a night off. "Our rule is that the host does not cook (unless she wants to)," says Elizabeth Fortune of Charlottesville, Virginia. "Typically, the host will provide beverages. It is enough work getting your house ready for guests without having to cook."

Thanks for the memories. Janie Vincente of Princeton, New Jersey, reports, "We take a group photo at every meal to commemorate our accomplishments. We're creating a memory book so when the year is up, we can look back and laugh at our menus, mishaps, and triumphs."

The Internet is a useful tool. "We use a website to manage the menu to make sure we have some of everything (appetizers, side dishes, dessert, and drinks)," says Alycen McAuley of San Francisco.

Summer Sunday Dinner on the Balcony

It is always so lovely to have a Summer Sunday dinner with friends, on a Sunday evening, just before the sunset, so we can have shimmering candles on the table and enjoy the view of the Chicago skyline from Susan's balcony.

Susan has really been crazy busy with the Culture Coach and everything else! She hosts the Night Out in the Parks, a partnership with the Chicago Park District and Elastic Arts. In addition, on Wednesdays, there is a Farmers Market event in Logan Square, so she is swamped staging these events through August.

I was working in California this Summer and had some great dinners with lots of my fellow artist, and now that I’m back in Chicago, she had us over for Sunday dinner.  Laurel is crazy busy pursuing her artistic side and has made a major investment in her love of making and designing jewelry.

Menu:
Appetizers
Salsa with  Lime Tortilla Chips
Goat Cheese, Crackers, and Olives (green/black)
Red Wine
Main Course:
Baked Sausage Apricot Glazed
Deviled Eggs
Quinoa
Dessert

Sparkling White Wine

Edy's Vanilla Ice Cream

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

 


Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.
Ingredients-1 1/2 cups uncooked quinoa                

• 3 cups organic vegetable broth (such as Swanson Certified Organic)

• 1 (14-ounce) package of reduced-fat firm tofu, cut into 1/4-inch cubes

• 3 tablespoons olive oil, divided 

• 1 1/4 teaspoons salt, divided

• 1 cup chopped fresh basil 

• 3 tablespoons fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 teaspoon sugar 

• 2 teaspoons grated lemon rind

• 1/2 teaspoon freshly ground black pepper

• 3 garlic cloves, minced

• 1 (10-ounce) package frozen baby lima beans

• 4 cups chopped tomato (about 3 medium) $

• 1/2 cup sliced green onions

• 1/2 cup chopped carrot

• 1 (15-ounce) can of black  beans, rinsed and drained

 
Preparation

1. Combine quinoa and vegetable broth in a saucepan; bring over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.

1. Place tofu on several layers of towels; cover with additional paper towels. Let stand for 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.

1. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.

1. Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in the refrigerator until ready to serve.

Maureen Callahan, Cooking Light
March 2006
DESSERT- served with EBY's Vanilla Ice Cream

---

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

12 Servings, Prep Time: 15 Minutes, Cook Time: 50 Minutes

This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited.
Ingredients

• Crust:

• 1 cup all-purpose flour

• 5 tablespoons confectioners' sugar

• 1/2 cup butter

• Filling

• 1 1/2 cups white sugar

• 1/4 cup all-purpose flour

• 3/4 teaspoon baking powder

• 1/4 teaspoon ground nutmeg

• 2 eggs, beaten

• 3 cups chopped rhubarb

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

1. Mix 1 cup flour and confectioners' sugar in a bowl; cut butter into flour mixture using a pastry cutter or two forks until the mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.

1. Bake crust in the oven until golden brown, 15 to 20 minutes.

1. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.

1. Bake in the preheated oven until the filling is bubbling, 35 minutes.

CROCKPOT Shrimp and Sausage Gumbo Recipe

reposted for Lela Burks-Nolan Jones- my first cousin on Mama Crecy's & James Burks

@image from feeding the famished 

  INGREDIENTS

3 tablespoons flour
3 tablespoons oil
... 1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5-ounce size) diced tomatoes, undrained
1 package (12-ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups of water

In a small saucepan, combine flour and oil; mix well. Cook, constantly stirring, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, constantly stirring, for about 10 minutes or until the mixture turns reddish-brown. Place flour-oil mixture in a 3 1/2 to 4-quart Crockpot.

Stir in all remaining ingredients except shrimp, rice, and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on the package. Meanwhile, add shrimp to the gumbo mixture in the crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

Sunday Dinner at Laurel Bobzien's

Alpha Bruton and Susan Fox at Laurel's

Laurel Bobzien Menu

Wine

Baked Brie and Small Toast

Black-eyed Pea and Collard Green Soup

Salad, Mandarin Slices, 

Walnut with Henry Dressing

Stuff Bell peppers in Tomato Sauce

Pistachio ice cream, and German Coffee Cake

Black-Eyed Pea and Collard Greens Soup

This hearty soup combines two lucky foods, black-eyed peas, and collard greens, with vegetables and smoky ham. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. Serve with thick slices of toasted crusty bread. If you prefer your soup to have a thicker consistency, mash some of the cooked peas against the side of the pot, then stir them back into the broth before adding the collard greens and carrots.

I thought you might like this recipe from Whole Foods Market, this was a wonderful soup made from leftover ham from Easter Sunday Dinner. It is always good to share leftovers,  conversation, and a glass of wine with friends.

Ingredients

2 cups dried black-eyed peas
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
1/2 pound cooked Black Forest ham or smoked turkey breast, cut into small cubes (optional)
2 stalks celery, chopped
6 cups low-sodium chicken broth
1 bunch collard greens, tough stems, and ribs removed leaves thinly sliced
4 carrots, chopped
1/4 teaspoon sea salt
Ground black pepper to taste
Cayenne pepper to taste

Directions

Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.

Heat oil over medium heat in a large pot. Add onion, garlic, ham, and celery, and cook until onion is translucent for 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any foam on the surface. Reduce heat and simmer, partially covered, until peas are tender about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. 

Season with salt, pepper, and cayenne and serve.

TEX-MEX POTLUCK FOR 12

We rarely use the backyard garden at the Switching Station Artist Lofts for apparent reasons. But this time, we felt like, hey, let's GO outside, in the Positive Vibrations Garden, for our "Sunday Dinner".

"Cathy Sorich is making a point. After a long day at work, she joined us, coming home to a cold Millers."

Sunday Menu:

Festive Midwestern Tex-Mex Potluck

CHICKEN TACOS

ALPHA'S MANGO SALSA

 JALAPENO BREAD

           SWEET TOMATO SALSA

       DAN'S GRILLED CHICKEN

 TOSSED SALAD WITH TORTILLA STRIPS

 BLACK BEANS

   JENNIFER'S HARD SHELL TACO SALSA/CHEESE

 DAN'S SANGRIA

FRUIT PUNCH

ALPHA'S SWEET TEA

   JOHN AND NICOLE's ICE CHEST OF BEER

Alpha's Mango Salsa

Mango Salsa: 1 medium, ripe mango, peeled and diced; 1 cup diced English hothouse cucumber, 2 green onions, sliced; 1 medium tomato, seeds removed, diced, 1 small jalapeno, seeded and finely minced; 1 clove garlic, finely minced, 1 tablespoon coarsely chopped mint, 2 tablespoons fresh lime juice, sea salt.

To make the mango salsa, combine everything in a medium bowl, stirring gently to combine. Add the salt to taste. Cover and set aside. If not using the salsa right away, chill in the refrigerator.

Guest: Trish, Jennifer

Jalapeno Bread- I cooked this one this summer for our August potluck in the garden.
2cups cornmeal, 1 can cream corn, 2 eggs, 1/2 cup Crisco, 2 tsp sugar, 1 cup milk, 1- 1/2 ground beef, 1 large onion chopped, jalapeno peppers (you decide), and 2-3 cups cheese. Add all together; pour in a heated, well-greased baking dish, 350 degrees, for 45-50 minutes.

Shortcut: use Jiffy and add other stuff.

Guest Deborah, Nicole, Julie, Bernard

Ashawn had so much fun at the "T-Party."