5 Soul Searching Meals To Serve During Black History Month
- shawn Bell
- Feb 15, 2021
- 8 min read
Updated: Feb 28
Black Eyed Peas and Oxtails with Rice
Ingredients
PEAS
1 1/2 pounds oxtails
1 1/2 tablespoons kosher salt, divided
2 teaspoons black pepper, divided
6 cups chicken stock
2 cups dried black-eyed peas, soaked overnight
2 cups diced yellow onions (from 2 medium onions)
2 cups diced carrots (from 5 medium carrots)
2 cups diced celery (from 4 stalks)
1/4 cup chopped jalapeño chiles (from 2 chiles)
4 garlic cloves, thinly sliced
5 thyme sprigs
3 fresh bay leaves
RICE
4 cups water
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup uncooked jasmine rice
1/4 cup unsalted butter, cubed
ADDITIONAL
1/4 cup apple cider vinegar
1/2 cup chopped scallions
Directions
Instructions Checklist
Step 1 Prepare the peas: Heat a Dutch oven over high, and add canola oil. Sprinkle oxtails evenly with ½ tablespoon of the salt and 1 teaspoon of the black pepper, and place in Dutch oven. Cook until browned on all sides, about 4 minutes per side. Remove oxtails from Dutch oven. Pour off drippings, leaving browned bits in Dutch oven, and add stock. Bring stock to a boil over high, using a wooden spoon to scrape browned bits from bottom of Dutch oven. Return oxtails to Dutch oven; reduce heat to medium-low, cover, and simmer until tender, 1½ to 2 hours. Using a slotted spoon, transfer oxtails to a plate, and let cool slightly.
Step 2 Add peas, onions, carrots, celery, jalapeño, garlic, thyme sprigs, and bay leaves to stock mixture; reduce heat to low, and cook, partially covered, until peas are soft, about 1 hour. Stir in remaining 1 tablespoon salt and 1 teaspoon black pepper. While peas cook, pick oxtail meat from bones, and set aside.
Step 3 Prepare the rice: While the peas finish cooking, preheat oven to 300°F. Bring water, salt, and cayenne pepper to a boil in a medium saucepan over medium-high. Reduce heat to medium; add rice, and stir. Simmer gently, uncovered, stirring occasionally, until rice is al dente, about 15 minutes.
Step 4 Drain rice in a fine wire-mesh strainer, and rinse under cold water. Spread rice out on a rimmed baking sheet. Dry rice in preheated oven 10 minutes, stirring occasionally. Scatter butter evenly over rice, and continue to dry, stirring every few minutes, until all excess moisture has evaporated and grains are dry and separate, about 5 more minutes.
Step 5 Add oxtail meat and cider vinegar to peas. Using a slotted spoon, transfer peas to a large serving bowl. Add rice, and carefully toss together. (Pour enough oxtail gravy over the top to moisten the peas without making the dish too soupy, about 1 cup.) Garnish with scallions.
Ingredients
-2lb oxtail
-1 tablespoon adobo
-1 teaspoon Sazon
-1 teaspoon garlic powder
-1 red pepper, chopped
-1 small yellow onion, chopped
-4-6 garlic cloves, minced
-1-2 tablespoons Worcestershire sauce
-1-2 tablespoon browning sauce
-1/4 cup ketchup
-1 teaspoon or so red wine vinegar
-1/2 teaspoon or so brown sugar
-1 habanero pepper (whole)
-1 beef bouillon cube
-2-4 cups of water
-1 can butter beans
-salt & pepper to taste
-rice & peas for serving
-sliced avocado for garnish (so good)
Directions
-season your oxtail, preferably 8 hours or overnight with salt, pepper, adobo, garlic powder & Sazon
-in a deep stock pot on medium heat add about 1-2 tablespoons of extra virgin olive oil, saute the red pepper & onions until soft about 3-4 minutes. Add the garlic last so it doesn’t burn. Stir to combine
-add the oxtail in the pot, stir to combine and add the Worcestershire, browning, beef bouillon cube, ketchup, red wine vinegar & brown sugar…stir to combine.
-at first, add 2-3 cups of water & habanero pepper and bring to a gentle simmer and cover. After 1 hour check to see if water has evaporated some and add more water if needed. Keep checking to make sure there is enough water to make a good gravy!
-when the oxtail is almost ready (about 30 minutes left) taste for salt & pepper and then add the butter beans.
-serve over rice & peas and sliced avocado…need the avo on your plate, it’s a game changer! the fatty, creamy coolness with the rich oxtail..SO BOMB!
TRINIDADIAN-INSPIRED BEEF STEW
This Trinidadian-inspired Beef Stew is an AIP and paleo adaptation of a classic dish served in Trinidad called Stew Beef. In this version, beef is marinaded in cilantro, lime, chives and thyme, browned in coconut sugar and cooked alongside carrots and grain-free dumplings.
Ingredients
Green Seasoning
1 cup fresh cilantro (leaves and stems)
4 cloves garlic
1 large yellow onion
1/4 cup chives, chopped
2 TBSP fresh thyme
2 TBSP fresh lime juice
1/4 cup water
Beef
3/4 cup green seasoning
1 lb stewing beef
2 TBSP coconut oil
2 TBSP coconut sugar
2 cups carrots cut into 1/2 inch long pieces
3/4 cup full fat, additive free coconut milk
1/2 cup water
3/4 tsp sea salt (plus more for seasoning)
Dumplings (optional)
1/2 cup cassava flour
2 TBSP coconut flour
1/2 tsp salt
1/2 cup water
INSTRUCTIONS
Green Seasoning
Add cilantro, garlic, onion, chives, thyme, lime juice and water to a food processor and pulse until combined into a relatively smooth paste.
Stew
Place beef in a large glass bowl and sprinkle generously with salt. Add 3/4 cup green seasoning to bowl and combine with meat. Allow to marinade overnight or for at least 45 minutes.
Once meat is ready, heat a large cast iron or stock pot with coconut oil on medium-high heat.
Add coconut sugar and use a spoon with a long handle to stir and incorporate with coconut oil. Allow sugar to heat until it begins to melt, bubble and brown. It’s a good idea to keep your stove fan on because things will get smoky. Keep your seasoned meat handy.
Once the sugar has turned medium-dark brown, it’s time to add in your seasoned beef. Add the beef, reserving most of the juices/seasoning in the bowl to add to the dish later on. Stir beef continuously into the caramelized sugar so that it’s fully coated (about one minute).
Reduce heat to medium and cover pot to allow meat to release water (3-5 minutes).
Add chopped carrots, remaining reserved seasoning from meat, salt, coconut milk and water to pot. Bring to a low boil, reduce heat to low and cover pot. Allow to cook 40 minutes until beef is tender.
Meanwhile, make dumplings by combining cassava and coconut flour with salt and water and rolling into small balls or tapered dumplings.
After 35-40 minutes, add dumplings to pot and gently stir to submerge in liquid. Cook 5-10 minutes more or until beef is sufficiently tender.
Taste for salt and adjust as necessary. Serve warm.
Chicken and Waffles with Maple Bourbon Glaze
Ingredients
Chicken Marinade
2 cups Buttermilk (Dairy// or Non-Dairy)
2 lbs Chicken Wing Sections (Party Wings)
2 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Cayenne Pepper
1 tsp Chili Powder
1 tsp Italian Seasoning
Flour Mixture
1.5 cups Gluten-Free All-Purpose Flour
1/4 cup Cornstarch
1 tsp Dried Oregano
1 tsp Smoked Paprika
1 tsp Garlic Powder
1/2 tsp Salt
Vegetable Oil, for frying
Maple Bourbon Glaze
2 tbsp Butter
1/4 White Onion, finely diced
1 cup Maple Sryup
1/2 cup Bourbon
1 tbsp Fresh Rosemary
Instructions
In a large mixing bowl, add cleaned chicken pieces and season with the seasoning under 'marinade ingredients'. Mix well and make sure all the wings are coated in the seasoning. Pour the buttermilk over the chicken wings. Cover and refrigerate for at least 2 hours. (If you are using dairy-free buttermilk, follow the instructions in the notes below.)
Remove the chicken from the fridge. Set a rack over a baking sheet and place the chicken wings on a rack to drain any excess buttermilk. Allow the chicken to come to room temperature, about 30 minutes.
In a gallon-sized Ziploc bag or shallow dish, combine all of the ingredients for the gluten-free flour mixture. Make sure it is mixed thoroughly
In a large skillet, cast iron, or Dutch oven pour in 1-2 inches of vegetable oil and heat it until it reaches 350°F. Line a baking sheet with paper towels and set aside.
Working with one piece of chicken at a time, place the chicken in the flour mixture, making sure all sides are evenly coated. (gently tap off any excess flour). Place the chicken in the oil and cook for about 7-9 minutes on each side (turning once), or until an instant-read thermometer inserted into the thickest part of each chicken reads 160°F. (Fry up to 4 pieces at a time.)
Remove the chicken from the oil and transfer the chicken to the paper towel-lined baking sheet. Let the chicken rest for 5 minutes before serving.
Coat the Chicken in the Maple Bourbon Glaze and serve over waffles!
Enjoy!
Maple Bourbon Glaze Instructions
In a medium-sized saucepan, melt butter over medium low heat.
Add diced onion and cook for 3-4 minutes. Add remaining ingredients and stir.
Let the mixture simmer for 10 minutes as it reduces, stir occasionally.
Enjoy!
Buttermilk Fried Chicken
A Southern classic staple that is buttermilk fried chicken, y’all. I’m talking about extra delicious buttermilk brined fried chicken with loads of juicy flavor and that signature crunch!
INGREDIENTS
8 bone-in chicken pieces (breasts, thighs, drumsticks, and/or wings)
1 quart peanut oil, for frying
Poultry Brine
3 quarts cold water
1/3 cup kosher salt
1/4 cup granulated sugar
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons freshly ground black pepper
3 bay leaves
Buttermilk Soak
1 quart whole buttermilk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon hot sauce
Seasoned Flour Dredge
3 cups all purpose flour
1 1/2 tablespoon kosher salt
1 1/2 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
INSTRUCTIONS
Poultry Brine
In a large stockpot/dutch oven over high heat, pour 2 quarts of the water in along with the salt, sugar, onion powder, garlic powder, pepper, and bay leaves. Allow the mixture to come up to a rolling boil. Then reduce the heat to medium-low to simmer for 10 minutes.
Remove the pot from the heat and pour in remaining 1 quart of water. Transfer the brine into the refrigerator to cool down completely for at least 2 hours. Once the brine is chilled, it is ready to use. Place the chicken pieces into a large bowl or container and proceed with the next step.
Pour the brine over the chicken pieces and make sure all of the chicken pieces are fully submerged underneath the brine. Transfer the bowl/container into the refrigerator to allow the chicken to rest for at least 6 hours in the brine. Then take the vessel out of the refrigerator and remove the chicken from the brine and discard the liquid.
Buttermilk Soak
In a large bowl, combine the buttermilk, salt, pepper, garlic powder, paprika, and hot sauce together. Add in the drained chicken pieces into the buttermilk soak and turn the pieces around a few times to fully coat. Transfer the bowl into the refrigerator to soak for at least 6 hours.
After soaking in the buttermilk mixture, place the chicken pieces into a colander or other vessel to drain the chicken and then discard the buttermilk soak.
Seasoned Flour Dredge & Frying The Chicken
Heat a 10-inch or larger cast-iron skillet (or a heavy bottomed pot such as a dutch oven), over medium-high heat and pour in the oil. Allow the oil to reach a temperature of 350°F (using a deep fry thermometer will help to know when you achieve optimal frying time!).
While the oil is heating up, prepare the seasoned flour dredge in a large shallow bowl. Combine the flour, salt, onion powder, garlic powder, paprika, black pepper, and white pepper together. Whisk everything together to fully combine.
Take each piece of chicken and dredge it into the seasoned flour, making sure to fully coat the chicken on all sides. And shake off any excess flour. Then transfer the chicken to a baking sheet fitted with a wire rack in place, repeat this process until all of the chicken pieces are dredged.
Once the temperature of the oil has reached 350°F (and should be at this temperature consistently), add in a few pieces of chicken- making sure to not overcrowd the pan. Look for the oil to come up to the tops of the chicken. Fry the chicken until they get a nice deep golden brown color, about 14-15 minutes (with an internal thermometer temperature of 165°F).
Use tongs or a slotted spatula to transfer the fried chicken to a wire rack to drain and repeat the process until all of the chicken is fried. Serve warm alongside side dishes and enjoy!
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