Beef In A Spiced Red Wine Sauce-Carne De Vaca En Salsa Tinta Especiada

This is an easy and lovely take on beef bourginon… But Dinie style!! A tip for you: taste a few wines in order to know what compliments the meat you are using.

SERVES 4-6 PEOPLE

INGREDIENTS

Beef Brisket about 500-750 grams
1 Onion
Half A Can Of Tomatoes
4-5 Cloves of Garlic
2 Level Teaspoons of Black Mustard and Cumin Seeds
2 Teaspoons of Sichuan Peppercorns
1 Teaspoon Paprika
1/2 A Teaspoon of Mace and Chilli powder

Cracked Black Pepper and Salt to taste
1 Cup of Red Wine-I used Carta Roja Monastrell Syrah wine, which is a light fruity and slightly spicy red wine.  Use Californian Merlot, as an alternative! Other light and fruity tasting reds would do.
Rice/Mashed Potatoes to serve

METHOD

First, chop the onion and crush the garlic. Wash and season the meat(grinding the seeds and then massage the meat). Brown the meat,for around 10 minutes or evenly browned on a medium high heat. Be careful not to burn the meat and spices. Take out the meat pieces and soften the onion and garlic.

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Add the meat back into the pot and add the wine allowing the alcohol to cook a little, then add water to cover. Lower the heat. Cook for around 1 1/2 hours or until tender. Turn the heat up to reduce the sauce if needed. Taste for seasoning and serve with black beans and rice(moros y cristianos), mashed potatoes or polenta.

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U.S. District Court Judge Carlton W. Reeves Sentencing Speech to Convicted White Racist Murderers

Mariposaoro:

Looks like the old south hasn’t disappeared… White supremacy reigns supreme… Worst part is that some of the defendants have mixed race families!!

Originally posted on :

reeves

One of my former history professors, Dennis Mitchell, recently released a history book entitled, A New History of Mississippi. “Mississippi,” he says, “is a place and a state of mind. The name evokes strong reactions from those who live here and from those who do not, but who think they know something about its people and their past.” Because of its past, as described by Anthony Walton in his book, Mississippi: An American Journey, Mississippi “can be considered one of the most prominent scars on the map” of these United States. Walton goes on to explain that “there is something different about Mississippi; something almost unspeakably primal and vicious; something savage unleashed there that has yet to come to rest.” To prove his point, he notes that, “[o]f the 40 martyrs whose names are inscribed in the national Civil Rights Memorial in Montgomery, AL, 19 were killed in…

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Spring Vegetable Rice- Arroz Con Vegetales de Primavera

Think you can’t make vegetable rice like the supermarket? Think again!!

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2 Spring Onions
Half a White Onion,
2 Carrots diced or 1 Large Carrot diced
5-6 leaves of Savoy Cabbage, chopped
1 Red Bell Pepper, diced
3-4 cloves of Garlic crushed and minced
3 Stalks of Celery, diced

1 Teaspoon each of Dried Thyme, Mint, Black Mustard Seeds, Pimento Powder and Coriander seeds-The seeds need to be ground in a coffee/spice grinder.
1 1/2 Cups Of Basmati Rice, rinsed at least 3 times.
Vegetable Oil to sauté the vegetables
Salt and Cracked Black Pepper to taste

METHOD

Peel, chop, wash and slice the vegetables to bitesize pieces. Fry the onions, garlic and vegetables on a medium heat for them to fry and soften, but not, darken in colour. Add the seasonings after grinding the coriander and black mustard seeds. In total, fry for around 10 minutes or until softening begins.

Rinse the rice in a sieve, and add to the pot. Stir, to coat in the seasonings and then add water to cover the contents. Turn the stove on a low heat, and leave for 20-30 minutes or until the rice is tender, and doubled in volume. Add extra drops of liquid if necessary, if the rice grains haven’t cooked yet. You are essentially looking to steam cook the rice. Serve with Barbecue Ribs, Chicken, Roast/Stewed Beef, or Quorn style Chicken pieces in Korma Sauce. Disfrutalo!!

“Life as a Black Girl in Panama”

Originally posted on International Society of Black Latinos:

panamabf“Life as a Black Girl in Panama”

Written by Melissa Shepherd.

I was born in Panama and raised by my mother, Cleota, and the “Gibson/Shepherd village”. In keeping with the African proverb referring to the community’s impact on children’s upbringing, this village of sorts also included the neighborhood experience where everyone—biologically related or not—was called “tia” and “tio” (aunt or uncle). The adults in the community actively participated in children’s guidance. Translation: All these tias and tios would get us “flying right” and tell our parents about any mischief. And yes, we followed their directions as if they were our parents…Times have changed, but I digress.

Our family is a rich blend of flavors including: Irish via Barbados; British via Jamaica and St. Lucia; India via Grenada and French via Petite Martinique with names like Shepherd, Eastmond, Gibson, Dixon, Antoine…and the list goes on! This being an example of the…

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Dinie’s Meatballs And Green Tomato Sauce/Albóndigas Dinie y Salsa De Tomates Verdes

Meatballs, when anyone thinks of this, its two ways: On top of spaghetti in tomato sauce; Or in a gloopy flavourless gravy with funny spongy balls of ‘meat’, made from dubious origins. These meatballs use a tangy and flavoursome green tomato sauce and spiced meatballs. Happy eating!

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For the meatballs:

750 grams of Pork Mince
Half a Bell Pepper and Large Red Onion blended or chopped if preferred,
Mace, a light sprinkling,
Garlic Powder, to taste
Chilli Powder to taste,
Yellow Mustard Seeds, and Fennel Seeds(1 teaspoon each) ground to a powder.

For the sauce:

500 Grams of Green Cherry Tomatoes(you could use fully grown tomatoes)

Half a Large Red Onion
Salt and Black pepper to taste
Sugar(optional)
Fresh Thyme and Basil-
Thyme: Pick leaves using thumb and forefinger; if soft and green, finely chop the whole herb. Chop basil.
Olive Oil
Chicken/Pork stock

Roast tomatoes(Green tomatoes, will taste better roasted, and it helps to take of the skin) and onions for about 40 minutes at 180° or until wrinkly and browned. If you prefer a lighter coloured sauce add the onions halfway through the roasting of the tomatoes, if you don’t want a deeply caramelised and darker sauce.

Separate the caramelised onions into a bowl first and then grab and squeeze the tomatoes-It’s messy work, but fun too! The flesh in the tomatoes should come away easily. Repeat until you have a bowl full of pulp and onions. For an easier way, place everything in a blender, then blend and sieve for a smoother sauce. Set aside.

Place the meat, the blended pepper and onion and spices together. Season with salt and pepper. Mix the meat mixture with hands. Fry a small patty first to test for seasoning. If it has enough, shape into the size of golf ball or thereabouts. Place balls in a baking tray,baking for around 20 minutes on 200°, or until browned and still juicy in the middle, with clear juices.

Pour the sieved tomato pulp, in a pot, with some stock as well. Add sugar if desired. Simmer on a slight boil, with the chopped herbs. After 10 minutes, add the meatballs to warm through and take the flavours of the sauce. Make the sauce thick enough for a pasta like spaghetti etc. Serve with pasta, rice or machuca, and grated smoked german or cheddar cheese. Disfrutalo!!

Turkey Gizzards With Greens/ Mollejas De Pavo Con Verduras

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Hi WordPress fans!! I promised you a recipe last week or so, and finally after all that wait, here it is! Its a typical fusion food mix, using offal and dried greens!

The meat in question, may be adventurous for some, but is a cheap,tasty and nutritious meat that can be prepared numerous ways. Dominicans and Puerto Ricans, serve Gizzards(innards of poultry like chicken and turkey! Don’t be put off by what cut of meat it is- they are delicious!), as part of a dish called Guineos con Mollejas en Escabeche(Green Bananas with Gizzards in Escabeche)! (http://sazonboricua.com/guineitos-en-escabeche/)

In Nigeria, they call them small chops(Snacks like Suya Barbecue) or it is stewed with other meats.. In The Deep South, and maybe parts of the Midwest, they are coated in fried chicken flour mix and deep fried!

This recipe uses this underused meat, and an unheard of ingredient.. DRIED PAK CHOI! In Chinese supermarkets, it may also be known as Dehydrated Coles, and they make a great addition to soups and stews like this one.

SERVES 4-6 PEOPLE

INGREDIENTS

**1kg of Turkey Gizzards, scraped of all fat and sinew. Cut into bitesize pieces.**
1 Onion, chopped
2 Stalks of Celery, chopped finely
2 Cloves of Garlic, crushed
2 Teaspoons of Dried Basil, and Oregano
Chicken Stock(Optional)
3 Teaspoons of Coriander powder
1 Can of Chopped Tomatoes

2 Handfuls of Dehydrated Coles/Dried Pak Choi, rehydrated with hot water for 30 minutes or until pliable. Drain, rinse, and chop into bite size pieces.
Salt and Black pepper to taste
1 Teaspoon of Amchoor(Dried Mango Powder, used to tenderize meats.)
1 Tablespoon of Oil

METHOD

Firstly, clean and wash the gizzards, in lemon juice and water. Set aside to drain. Chop the onion, celery and crush garlic. Then fry them in a heated pan, on a moderate heat, adding the spices and then the cleaned gizzards.

Try to coat the meat in the spices and brown the pieces lightly. Add water or chicken stock, covering the meat. Also add the pak choi and tomatoes. Lower the heat, and leave it to cook for around one and a half hours, or until the meat and pak choi are not chewy. Check seasoning and reduce the sauce. Serve with rice, noodles, or whatever starch and vegetables you wish to enjoy with this meal. Disfruta!!

**HOW TO CLEAN GIZZARDS**:

Use a small knife and on the plump part of the gizzard, hold the meat and use the knife to scrape and pull the fat away. Use your thumb and forefinger to make a scraping and light tugging action.

To remove the thick skin(it may look yellow to light brown in colour.) on the flat side of the gizzard, make a steady pulling action to gently peel the skin away. When done cut(Especially turkey gizzards, as they’re quite big) and wash the meat.

Avocado salad for fish or sea food.

Originally posted on missmevius:

Miss Mevi recomends this avocado salad for fish or sea foodHello again!

Spring is almost here and many of us start eating fish and sea food more often. Sometimes we are trying to look for a very fancy recipe, but most of the times the most simple is the most delightful.

Today’s recipe is a side dish special for any fish or sea food dish. No matter what is the main dish, this salad goes well with almost every sea food plate.

INGREDIENTS

  • 1 sliced avocado
  • 3-4 fresh large tomatoes, sliced
  • 1/2 red onion, sliced
  • 2 avocados, sliced
  • 1/4 cup chopped fresh parsley
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano
  • Red wine vinegar (a good, strong red wine vinegar)
  • Extra virgin olive oil (the best quality)
  • Salt
  • Freshly ground black pepper

DIRECTIONS
Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the avocado slices over the tomatoes. Sprinkle with parsley…

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