I know I haven't made a post in a long while on here but was just watching Paula Deen's Home Cooking and today's theme was Southern Style. She made Country Ox-Tails and Okra laced Hoe Cakes.
I simply had to run to FN's website to snag the recipes. I adore oxtails and the hoe cakes look positively scrummy so why not share the wealth? As Paula says, the oxtails are "just as tender as your Mother-In-Law's love"- haha- she says this is a Southern saying. Must be a Georgia thang!
Sprinkle the oxtails liberally with House Seasoning on both sides.
Coat the bottom of a heavy oven-proof Dutch oven with the olive
oil. Once heated, add the oxtails and sear on all sides. Remove and set
aside. Scrape up the brown bits from the bottom of the pan. Add the
beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir.
Add basil, oregano, bay leaves, hot sauce and tomato sauce, stir to
combine all ingredients together.
Cover tightly, place in oven, and bake for 2 to 3 hours.
Remove from oven and bring to a simmer on stove top. Add the
sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover
and simmer until potatoes are almost tender, roughly 15 minutes.
Serve oxtails with the vegetables over hot buttered rice. Mix ingredients together and store in an airtight container for up to 6 months.
3 pounds oxtails
House Seasoning, recipe follows
1 teaspoon olive oil
1 can beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
6 cloves garlic, large ones cut in 1/2
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 (8-ounce) can tomato sauce
1/2 Vidalia onion, cut into 6 wedges
6 small new red potatoes, cut in 1/2
4 medium carrots, cut into 2-inch lengths
1 pot hot buttered rice
Preheat oven to 300 to 350 degrees F.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Okra Laced Hoecakes
Mix together the cornmeal, water, and salt, and allow mixture to sit
for a few minutes. The batter should be very thin. Add sliced okra and
stir together.
Reduce heat to no higher than medium. Add 3 tablespoons
vegetable oil and pour batter into center of griddle, allowing it to
spread to sides. The "lace" will form a crispy edge.
*Cook's Note: Use the "inverted plate on top" technique to flip hoecake.
* When the edges are slightly brown, place a wet glass plate
over the hoecake. With a dishcloth, grab the handle of the pan, flip
the pan and hoecake onto the plate. Slide the hoecake off the plate
back in the pan to cook the other side, until golden brown. Stir the batter and add oil to the pan before making your next hoecake. Serve with butter. (recipes from Food Network's website)
Nonstick butter spray
2 cups all-purpose cornmeal
2 1/2 cups water
1 1/2 teaspoon salt
1/4 cup sliced, about 1/8-inch, thin rounds okra
Vegetable oil
ButterSpray pan with a nonstick butter spray, heat griddle to medium-high, so it gets hot.
That was one delicious meal.
Posted by: torrent download | January 06, 2011 at 02:34 AM
I'd actually love to review these boxes on my shopping/lifestyle blog. i wonder if they'd send me a sample box to talk about?
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