Text 19092, 99 rader
Skriven 2011-12-16 05:33:00 av Dave Drum (57414.cooking)
  Kommentar till text 19074 av JIM WELLER (1:123/140)
Ärende: Short Ribs
==================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Title: Jamaican Oxtail Stew

 JW> I remember quite vividly my first taste of this dish many years ago
 JW> in Ottawa. It was the first time I ever had allspice with beef,
 JW> rather than in sweet baked goods or Scotch bonnets or cassava.

I can't recall ever having had cassava in any of it's disguises (yuca, mogo, or
manioc). Wait, this just in. I have had it as tapioca - which I abhor.
 
 DD> 1/3 c  Dried small white beans

 JW> My version had diced cassava in it.

Starchy veggie matter - same effect 
 
 DD> 2 tb Fresh ground allspice

 JW> The mandatory ingredient.

 DD> Hot pepper sauce

 JW> Mine had fresh, finely minced Scotch bonnets in it.

Many of the other recipes I looked over featured Scotch Bonnets or Habaneros. I
seldom stock those - but I always have several jugs of hot sauce on hand.
 
 JW> A very tasty dish no matter how you make it.

 JW> Allspice is good in spice rum too:

And in Cincinnati Chilli ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cincinnati Chilli (Like Empress Chilli Parlor)
 Categories: Spices, Herbs, Chilli, Stews, Beef
      Yield: 6 Servings
 
      3 lg Onions; chopped
      6 cl Garlic; minced
      4 lb Ground beef
    1/3 c  Chilli spice; your choice
      2 tb Sweet paprika
      2 ts Ground cumin
      1 ts Ground coriander
      1 ts Ground allspice
      1 ts Greek oregano; crumbled
      1 pn Cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground mace
      1    California bay leaf
      3 c  Water
     16 oz Can tomato sauce
      2 tb Red wine vinegar
      2 tb Molasses
           Spaghetti; cooked
           Cooked, drained kidney beans
           Chopped onion
           Grated Cheddar cheese
           Oyster crackers
 
  In a large heavy kettle, cook the onions and the garlic in
  a little oil over moderate heat, stirring, until the onions
  are softened, add the beef, and cook the mixture, stirring
  and breaking up the lumps, until the beef is no longer pink.
  
  Add the chilli powder, paprika, cumin, coriander, allspice,
  oregano, cinnamon, cloves and mace. Cook the mixture,
  stirring, for 1 minute.
  
  Add bay leaf, water, tomato sauce, vinegar, and molasses and
  simmer the mixture, uncovered, stirring occasionally and
  adding more water if necessary to keep the beef barely
  covered, for 2 hours. Or until it is thickened but still
  soupy enough to be ladled.
  
  Discard the bay leaf and season the chilli with salt &
  pepper.
  
  Serve the chilli as is or in the tradition Cincinnati 5-way:
  Ladle the chilli over the spaghetti and top it with beans,
  onion, Cheddar, and oyster crackers. (Also over hot dogs.)
  
  Makes about 8 cups, serving 6.
  
  Recipe By: Gourmet Magazine
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... It's a cold bowl of chilli, when love don't work out.
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