Free-range, pastured American bison, onions, garlic, chilies, homemade stock and a selection of herbs and spices simmered on the back burner for hours..
For the All-Important Stock
2 pounds meaty, cross-cut oxtail
2 tablespoons tomato paste
1 cup onions, chopped
2/3 cup celery, chopped
2/3 cup carrots, chopped
1 cup Madeira
8 cups cold, filtered water
3 cloves garlic, smashed
1/2 tablespoon peppercorns
1-1/2 tablespoons fresh thyme
Scatter the chopped vegetables in a cast iron skillet. Place the oxtail sections over the vegetables and top each with a spoonful of tomato paste, then place the skillet in a 350 degree oven and roast until the meat is brown, the tomato paste has caramelized and the fat has rendered, about 75 minutes.
Use a slotted spoon to transfer the meat and vegetables to a heavy-bottomed stock pot, leaving the fat behind. Pour in the wine and enough cold water to cover and bring to a boil. Reduce heat to a simmer and skim off any foam. Add the garlic, peppercorns and thyme and slowly simmer until reduced in volume by half, about 6 hours.
Strain the stock through a fine mesh strainer and store in clean glass jars for up to 5 days or freeze for up to 1 year.
For the Chili
1 pound bison stew meat
1-1/2 cups onions, chopped
2 tablespoons beef tallow
1 teaspoon cracked cumin seeds
2 teaspoons cracked coriander seeds
1 quart brown stock, divided (from recipe above)
1 14.5 ounce can fire-roasted crushed tomatoes
1/4 cup New Mexico chili powder
1/4 cup smoked paprika
1 tablespoon Mexican oregano
1 teaspoon chipotle powder
1 teaspoon cracked black pepper
1/2 tablespoon granulated piloncillo (optional; use if the chili powder tastes bitter)
1/2 teaspoon cocoa powder
1/2 teaspoon dried lemon peel, crushed (cuts through the fat and brightens the dish)
Melt the tallow in a Dutch oven over medium heat until shimmering. Add the meat without crowding (you may need to do this in batches) and brown on all sides. Add the onions, cumin and coriander and cook 3 minutes, stirring frequently.
Add 2 cups stock, tomatoes, paprika, chili powders and oregano and bring to a boil. Reduce heat and simmer until the bison is tender, about 1-1/2 hours. Add remaining stock a little at a time as the chili reduces and thickens.
Add the piloncillo, cocoa and lemon peel, stir and simmer 20 minutes.
Ladle finished chili into bowls, top with Queso Manchego and chopped cilantro and serve immediately.
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- Primal Chili by Diabetes Warrior (indiancountrytodaymedianetwork.com)
Fresh, locally-sourced duck is rubbed with cracked cumin, coriander and garlic, seasoned with sea salt and freshly-ground black pepper and roasted until golden brown. Served with a sauce of pan juices, crushed oranges, fresh hibiscus leaves, red onions, jalapeño and cilantro..
Fresh jumbo gulf shrimp are briefly boiled in a stock containing sea salt, cracked cumin and coriander and fresh lime juice, then plunged into ice water to stop the cooking process. Half of the shrimp are coarsely chopped and set aside along with the remaining whole pieces. Next, a sofrito of garlic, onions and tomatoes is sauteed in a mixture of bacon fat and butter along with a couple of sliced Anaheim peppers. Bomba rice is added and stirred to coat each grain in the flavored fat, then the cooking stock is added along with a spoonful of achiote paste. Stirred continuously until most of the stock has been absorbed, the chopped shrimp is added along with a little more stock and heated through. Seasoned to taste with freshly-ground black pepper and a handful of chopped fresh cilantro, then turned out into pre-warmed dishes and topped with the reserved whole shrimp and a little more hot stock..
The warm heat of Kashmiri chili with fresh ginger, garlic, toasted spices and cooling, fresh watermelon, served with pan-seared, wild Gulf shrimp and aged Basmati rice..
1/2 pound fresh shrimp, peeled & deveined
2-1/2 cups fresh watermelon, cut into 3/4-inch cubes, divided
1/3 cup diced onion
3 garlic cloves
1-1/2 tablespoons ghee or clarified butter
1-inch piece true cinnamon
1 tablespoon Kashmiri chili powder
1 inch fresh ginger, peeled
1 tablespoon whole coriander seeds, toasted
1 teaspoon whole cumin seeds, toasted
1 teaspoon nigella sativa (charnushka)
1/2 teaspoon turmeric
pinch of sugar
sea salt and black pepper to taste
1 fresh lemon
Combine garlic, coriander, cumin, nigella, turmeric, ginger and sugar in a large Molcajete (a mortar made of volcanic stone), using a pestle to grind into a pulp. Add half of the watermelon and grind into a thin paste. Scrape contents into a clean bowl, season to taste with salt and pepper and set aside.
Heat ghee in a heavy-bottomed saucepan over medium-low heat. Place cinnamon in hot ghee and cook until it begins to unfurl, about 5 minutes. Don’t let the butter burn.
Remove cinnamon and discard; increase heat to medium high. Once the ghee is shimmering, add the onions and shrimp and sear quickly until very lightly-browned, about 2 minutes. Add watermelon and spice mixture, and let sizzle and fry until thickened, about 3 minutes.
Add remaining chunks of watermelon, stir to combine and heat another 2 minutes. Squeeze a fresh lemon over the top and serve hot with aged basmati or naan, if you like.
Extra thick, locally pastured lamb loin chops are marinated for half a day in a mixture of olive oil, chile molido, fresh garlic and toasted cumin & coriander before being grilled over a wood fire and served with a gastrique of xoconostle (prickly pear fruit from Hidalgo), caramelized pilloncillo and raw cider vinegar. Accompanied by roasted cherry tomatoes and fresh peppers and garnished with fresh chopped Mexican mint marigold..
Fresh cauliflower, plum tomatoes, green chiles, sweet potatoes and ginger are sauteed and seasoned with toasted coriander, cumin, turmeric, brown mustard seeds, ajwain and nigella seeds. Garnished with fresh cilantro and served with warm onion and garlic naan..
Aloo gobi (Hindi: आलू गोभी is a dry Indian and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. It is yellowish in color due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.
This post is part of Meatless Monday!
Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health.