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Red Beans and Rice

Something tells me we're not the only ones who get excited over beans and rice. Do you? Rarely a week goes by that we don't have beans of some sort or another, and my mother's chili beans with rice are a staple around here. My father found a recipe in our local grocery store (Raley's) circular for a Cajun red beans and rice using smoked pork shanks. Given my dad's love affair with all things pork, he couldn't wait to make it. Traditional Louisiana red beans and rice also uses Andouille sausage which we did not add, but you could if you wanted. There was plenty of flavor, and plenty of meat, with the smoked shanks.

Happy Shrimp Stir Fry

Last week, I called my Mom asking for advice on what to cook for Chinese New Year. She rattled off dozens of dishes with commentary on what each dish means, techniques to pay special attention to and specific ingredient requirements.

I furiously scribbled six pages of notes, as this is the most important holiday of the year for many Asians. How you begin the new year is a reflection of how the rest of the year will flow.

And, honey, after the turbulent Year of the Rat last year, I didn't want to mess it up. (Well, not too badly, anyways.)

This year, Chinese New Year begins on Monday, January 26th, and according to Mom, there are several must-have dishes, with Happy Shrimp Stir Fry at the top of the list.

Oxtail Stew

Have you ever had oxtails? Most people I know haven't even heard of them, which is really quite a shame. Think braised beef short ribs, but with even more flavor, and you'll get a sense of why those of us who eat oxtail get dreamy eyed when we think about them. Yes oxtails come from a steer's tail, a well exercised muscle, marbled with fat. The segments are vertebrae so they have lots of iron-rich marrow as well. My father, who grew up during the Depression, remembers oxtails as being food for people with little money, because they could be had so cheap. You could get them for pennies a pound. These days, they're somewhat hard to come by and no longer cheap (though you can sometimes get a good deal on them at Costco and Asian markets). As with most tough cuts, oxtail are best slow cooked for several hours. They tend to be fatty, so we like to cook them a day ahead, so we can chill them overnight and scrape off the fat from the top the next day.

Spicy Chicken Nuggets (Chicharrones de Pollo)

We first encountered these spicy chicken nuggets in a special issue of restaurants recipethat focused on Latin American cuisine. "Chicharrones" (cracklings) are usually made with pork, and in Mexico with pork rind. These chicken chicharrones are a specialty of Puerto Rico and the Dominican Republic; they are made with chicken pieces that have been marinated in a lime juice mixture, dredged in flour and paprika, and deep fried. We're not that big into deep frying here, but the chicken nuggets cook up perfectly well in half an inch of oil, you just have to turn the pieces halfway through the cooking. Very tasty with a little hot sauce and fresh lime juice squirted on them.