Page 24 - Florida Sentinel 2-2-18

Every year, February marks Black History Month, a time to celebrate the achievements and contributions of African Americans.
Last year Black food bloggers created a potluck site publishing recipes with a twist..on Food 52.com.
You’ll see several fun new takes on traditional soul food recipes from West African to Creole, Caribbean to Southern, there is something for everybody.
Trinidad Oxtails Pelau
Trinidad Pelau is a one-pot dish which consists of meat, chicken or seafood. The meat is marinated in herbaceous and vegetable filled green seasoning then it’s caramelized in an almost burnt brown sugar then cooked with rice, pigeon peas and veg- etables such as, peppers, carrots, tomatoes, etc.
Author: blogger Whisk It Real GUD
Recipe type: Entree Cuisine: Caribbean
Ingredients:
1 bunch parsley about 1 and 1/2cup parsley
7 green onions
4 shallots
13 garlic cloves
bunch of culantro or cilantro about 1 and 1/2 cup 1 half green pepper
1 half red pepper
2 tbs ketchup
1 tomato
1 scotch bonnet pepper or habanero peppers
For the browning sauce 2 tbs. vegetable oil
2 tbs. brown sugar
For the Rice
2 lbs. oxtails seasoned with salt and pepper
2 tbs vegetable oil
2 cups shredded carrots
1 15 oz can pigeon peas
2 cups of rice
4-5 cups of water or beef broth
1 tbs Better Than Bouillon beef base (omit if you are using beef broth)
salt for taste
pepper for taste
Pickled Mango
1 large not too ripe mango, peeled and chopped into cubes.
1/8 cup white vinegar
1/8 tsp salt
1/8 tsp diced habanero pepper (add more or less).
Directions:Place oxtail in a bowl and season with salt. Add all the ingredients, except for the oxtails to a food processor and mix until blended well but not watery. Add a bit 0f water if you need help get- ting it going. Add 1-2 cups of the processed herbs and vegetables to the oxtail and coat well. I prefer to add two cups. Cover the bowl with saran wrap and marinate in the fridge for a couple hours or 24 hours.
Add all the mango ingredients into a bowl and mix well. Add to air tight jars and refrigerate for a couple hours or overnight. Once the pelau is cooking, I like to dice the mangoes into smaller cubes (or sometimes I Julienne them as shown in the photo way below) just to make it easier to eat with the rice. As you can see in the photos, the pickled mangoes cubes are just about the same size of the pigeon peas.
Add 2 tablespoons of oil to a dutch oven or pot large enough for the oxtails and rice over high heat. Add the brown sugar. Stirring fre- quently until the sugar is melted and frothing and bubbling turning a dark amber color. Immediately add your meat at that point and sear all sides for about 5 minutes.
Cover the oxtail halfway with water and boil then cover and simmer for about 4-5 hours or until the meat is falling off the bone. Remove the meat from the pot and set it to the side to cool off. Once warm enough to handle, remove all the meat from the bones leaving it in big pieces. Remove as much fatty oil as you can from the pot. Add to the pot, the rice and cook on high until all the water is evaporated. Once the water is evaporated add two cups of your choice of rice, brown or white (I used white parboiled rice).
Add the water and 1 tablespoon of Better Than Bouillon Beef base or or beef broth. If you don’t have either beef broth or the beef base feel free to use only water. Let the water come to a boil then cover and simmer. Add the beef and pigeon peas and carrots and cover to finish simmering about 25-30 minutes. Season with salt and pepper for taste.
After 25 minutes, check the rice to see if it’s done. If not continue simmering until all the water/beef broth has evaporated. Top with a bit or a lot of pickled mangoes.
Aunt Georgia's Peach Cobbler
Aunt Georgia's Peach Cobbler is an ooey-gooey South- ern classic dessert passed down through generations.
Author: blogger Dash Of Jazz Recipe type: Dessert
Cuisine: Southern
3 pounds peaches peeled and sliced
Juice of 1 lemon
1/2 cup cold butter cut into cubes
1 1/4 cup plus 3 teaspoons flour 1/4 teaspoon sea salt
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon Nutmeg
1 teaspoon white sugar
1 tablespoon cold water
1/4 cup butter
1 beaten egg
Directions: Crust: Mix 1 1/4 cup flour with sea salt in a large bowl. Add cold butter and work together with hands until a coarse meal forms. Add cold water and continue working until the dough melds together. Shape into a square, wrap in plastic wrap, and place in the fridge for at least 30 minutes.
Filling
While dough chills, mix peaches, brown sugar, cinnamon, nut- meg, and remaining flour in a large bowl. Add lemon juice and mix well.
Melt butter in a large skillet over medium heat and add in fill- ing mixture. Cook until bubbly and thickened, stirring as neces- sary.
Preheat oven to 350 degrees. Pour filling into a square (I used 8in X 8in) baking pan. Set aside.
Roll out dough and cut into 8 one-inch strips. Lay over top of filling in a lattice or criss-cross pattern. Brush with beaten egg then sprinkle with white sugar.
Bake for about 45 minutes or until crust is golden. Allow to cool and set for at least another 45 minutes then serve.
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, FEBRUARY 2, 2018