Stewed Pigtails With Pepita Seasoning #2/Cola De Cerdo Con Sazón De Pepita #2

Hello all!! Like the previous post, Time To Make Lemonade, which details the onward struggle to turn Mariposaoro into a known and viable business; I have come up with how to showcase using my Pepita Seasoning on foods. rather than using it as a sandwich filling and dip. In this recipe, I am using my Pepita Seasoning #2 with pigtails, stewed with a few aromatics and served over rice. Oxtail could be a good substitute, but add the seasoning  in the last hour of cooking time, unless using a pressure cooker like I have for this recipe.

INGREDIENTS

Around 1.5kgs Of Pigtails/Oxtails, washed in lemon juice and water and drained.

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Cumin, Ground Ginger, Pimenton Dulce, Tomato Paste,Pepita Seasoning, and Ground Pimento.

1/2 a Jar of Pepita Seasoning #2-This is a vegan friendly seasoning, created by me with a base of pumpkin seeds, onion, bell peppers, dried limes, rosemary and parsley.

Click here for Pepita Seasoning#2 recipe

 

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Pepita Seasoning#2

1 Teaspoon of Ground Ginger, Pimenton Dulce(Smoked Paprika), and Ground Pimento.
1 Tablespoon of Tomato Paste

Method

Firstly, put the meat into a pressure cooker, filling it until it just covers the meat. Cover, and if using oxtail pressure cook for around 45 minutes on high heat for  around 25 minutes, turning down for the remaining 20 minutes. If cooking the original meat, the pigtails, cook on high heat for 20 minutes, then on lower heat for 10 minutes.
Cooked boiled pigtails
Cooked boiled pigtails

When the meat is cooked, drain the water and set aside. In another pot, fry the seasoning in a small amount of oil, adding the spices and tomato paste. Do this for at least 5 minutes.

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Afterwards, add the meat, and leave on a bubbling simmer in the pot for around 10 minutes, adding at least two cups of water or around 500mls.

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Pigtails simmering

The end dish should have a lovely velvety sauce, which is thick and flavoursome.  Stir to prevent from sticking. Serve hot with rice, potatoes, cassava, and salad…. If you’re like me, perhaps some wine too! Disfrutalo!!

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Pigtails, Rice and Salad with Wine

 

 

 

Beef In Tomato Sauce-Carne De Vaca En Salsa De Tomates

This is simple, and non time consuming..It can be left to cook for an hour and a half..I served mine with Machuca(See recipe)..

INGREDIENTS

SERVES 4 PEOPLE

500 grams of Stewing Steak, cut into chunks.
1 Onion, peeled and chopped
6 Cloves of Garlic, crushed
500mls of Tomato Sauce Recipe

1 Teaspoon of Garam Masala(This is a South Asian Spice Mix, that you can find in Indian stores)
Half to 1 Whole Scotch Bonnet Pepper, chopped and deeseeded if desired.
2 Bay Leaves
200 mls of Beef Stock
Salt and Black Pepper to taste 
Cooking Oil

METHOD

Firstly, cut the beef into chunks..Alternatively,you can get the butcher to do this for you. Wash and drain the meat, and reserve it. Chop the onions and crush the garlic. Add the meat to a bowl, along with the seasonings and the onions and garlic. Rub everything together, and heat a pan with oil.  Fry the meat for about 5 minutes on a high heat for it to brown and to fry the onions a little. Add the stock, bay leaves and tomato sauce. Leave to cook on a simmering heat, for 1 hour and 30 minutes or until tender.  Reduce the sauce to a desired thickness, and serve with machuca, rice or fried dumplings. Enjoy!!

Tripe and Bean Stew/Guisado De Tripa(Modongo) Y Frijoles

Here is another offal recipe which uses a less than favourable cut of meat, but tasty nonetheless… Try it yourself!

 

INGREDIENTS

3-4 kgs of “Honeycomb” Beef Tripe, scraped,chopped and washed several times(Particularly if using the unbleached tripe which has gritty remnants.)
1 Medium sized Spanish Onion chopped
Salt and Black Pepper to taste
2 Teaspoons of:
Paprika
Cumin
1 Tablespoon of Garlic Powder/6 Crushed Garlic Cloves
Dried Thyme and Oregano
OR to taste depending on how much or little meat you want to be seasoned.
*2 Chopped Tomatoes skinned-Steep whole tomatoes that have been scored on the bottom with an “X”,for 10 minutes. When the skin is ready to be peeled-It should float way from the tomato flesh a little. Chop and use in the stew.
600mls-750mls of Chicken Stock
**Canned OR Dried Butter Beans/Pinto(Rosecoco/Borlotti)Beans

METHOD

Firstly, wash the tripe in lemon juice or vinegar and water, at least 3 times. Leave to drain in a colander. Chop the onions and crush the garlic cloves if using fresh garlic.  Put the meat in a pot and add around 600-750mls of chicken  stock. Ad the seasonings, and chopped tomatoes. For the fresh beans add at the same time as the meat.Cover, and pressurise for at least 30-40 minutes, or until tender.Afterwards, allow the pot to bubble for at least 20 minutes to help the gravy reduce.

Slow Cooking:Put the meat into a pot of stock and water, and add seasonings. Leave to cook for 3-4 hours, adding the canned butter beans/Pinto(Rosecoco/Borlotti Beans) beans last 20 minutes of cooking. If you wish, you can use fresh beans, but add them an hour after the meat has begun to cook. Serve with potatoes, rice or “hard food”,and cabbage or other vegetable of choice. Enjoy!

Caribbean Chicken Hotpot/Guisado De Pollo Al Estilo Caribeño

Here is a caribbean  inspired stew, which is easy to cook and prepare..

 INGREDIENTS

One 2 kg Chicken, jointed into around 8 pieces OR Chicken Thigh/Leg Pieces

1 Litre of Chicken Stock or to taste

2 Spring Onions

Half an Onion

 2 Crushed Garlic cloves

1 Tablespoon of Pimento/Jamaican Allspice Berries crushed

1 Small Bunch of Thyme

1 Small Bunch of Oregano

 1 Tablespoon of  Paprika

 2 Large Tomatoes

 Grating of Nutmeg

 2 Teaspoons of Coriander Powder

 Half a Bag of New Potatoes, halved and washed

 4 Large Carrots, peeled and sliced

 1 Birdseye Chilli chopped, or to taste

Salt and Black Pepper to taste

 METHOD

Firstly chop the whole chicken, or get your butcher to do so. Wash in lime juice/vinegar and water, drain and season.  Peel the carrots and chop, along with the onion and spring onions. Heat some oil in a pot, and fry the chicken, onions and carrots. Leave to fry for 10 minutes, and then  add the other seasonings and some stock. Add the potatoes and cook on a gentle heat for 40 minutes, or transfer to a slow cooker or casserole pot; It will take longer, probably for one and a half hours, or at least until everything is tender. Serve with Steamed Savoy Cabbage, Spinach, and if desired Mangetout. Enjoy!!!

Smoky Spicy Fish

This is a simple recipe with a few ingredients.. Adapted for fish lovers.

INGREDIENTS

1 Kg of Fresh/Frozen Fish, cleaned and scaled
1 Onion chopped
3 Cloves of Garlic crushed
A Bunch Of Thyme
1 Tablespoon of Pimenton Picante(Hot Paprika)
1 Tablespoon of Pimenton Dulce(Sweet Paprika)
Salt to taste

Cooking Oil
1 Teaspoon of Cumin
1 Can of Chopped Tomatoes
1 Bell Pepper sliced

Half A Pack of Button Mushrooms

METHOD

Fry the onions and garlic, pepper and spices. Add the fish,button mushrooms, and tomatoes,add water and leave to cook for about 20 minutes or until the fish is tender and opaque in colour. Serve hot with Pasta,white rice or potatoes and broccoli. Enjoy!

Smoky Spiced Pork

This is a simple recipe with a few ingredients..

INGREDIENTS

1 Kg of Fresh/Salted(Soak beforehand) Pork Knuckle cut into pieces
1 Onion chopped
3 Cloves of Garlic crushed
A Bunch Of Thyme
1 Tablespoon of Pimenton Picante(Hot Paprika)
1 Tablespoon of Pimenton Dulce(Sweet Paprika)
Salt to taste(If the knuckle is salted be careful not to add too much salt!)

Cooking Oil
1 Teaspoon of Cumin
1 Can of Chopped Tomatoes
1 Bell Pepper sliced

METHOD

Soak or boil(At least twice), the knuckle pieces if you are using salted meat.If you are using, fresh knuckle, fry the onions and garlic, pepper and spices. Add the knuckle pieces, and tomatoes,add water and leave to cook for about 1 hour or until tender. Serve hot with Mushroom Rice, white rice or potatoes and broccoli. Enjoy!

Caribbean Liver And Onions

You may never think of liver in the same way again after eating this! Try calves liver or lambs liver for a tasty and less stronger taste.. Enjoy!

INGREDIENTS

500 grams-1kg of Calves/Lambs/Pigs/ Ox Liver
1 Onion
2 Cloves of Garlic, or to taste
2 Teaspoons-1 Tablespoon of Pimenton Dulce
Salt and Black Pepper
2 Teaspoons to 1 Tablespoon of Dried or Fresh Thyme
2 Teaspoons or 1 Tablespoon of Dark Soy Sauce
2 Teaspoons of Crushed Pimento
1/2- 1 Bell Pepper/Sweet Pepper
Chilli-To taste and optional
Cooking Oil
Splash of Water

METHOD

Clean the liver, by carefully peeling the membrane with a knife, and unless cut already, slice in a diagonal manner, in order to minimise the gristle being in the finished product. Wash in lemon juice and water and drain in a colander. When it has been drained enough, pour the meat into a bowl, and the seasonings, mixing the meat with hands. Make sure to incorporate all the seasonings. Heat some oil in a pan, allowing it to start smoking, and put the meat in the pan. Allow it to fry, for 7 minutes, maybe more on a high heat until browned and the onions have softened a little. Turn the heat down, and add a splash of water. Leave to simmer for around 10 minutes or until tender. Serve hot with Mashed sweet potato, and green beans. Or plain white rice and green beans. For a variation, on this dish add 200-400 grams of washed and chopped okra. Add it to the pot and cook for 10 minutes, or until soft. Enjoy!!