Birthday Feasting

Yesterday was my birthday, and I actually made and ate one of my favorite recipes on my blog  Sweet ‘n’ Sticky Baby Back Ribs.

I started thinking of what other things I would eat for a birthday feast, and came up with a menu for my birthday. Mind you, I didn’t actually make all of these things, just the ribs. But I am going to be ready for next year!

 

Sweet 'n' Sticky Babyback Ribs | Black Girl Chef's Whites

Sweet ‘n’ Sticky Baby Back Ribs

 

Red Cooked Oxtails

Red Cooked Oxtails

 

Slow Cooker Caribbean Oxtails
Slow Cooker Caribbean Oxtails

Caribbean Oxtails

 

 

Southern Baked Macaroni and Cheese | Black Girl Chef's Whites

Southern Style Macaroni and Cheese

 

Warm Potato Salad with Bacon and Fennel | Black Girl Chef's Whites

Warm Potato Salad with Bacon and Fennel

 

Avocado and Potato Salad with Hatch Chile Vinaigrette | Black Girl Chef's Whites

Avocado and Potato Salad with Hatch Chile Vinaigrette

Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing | Black Girl Chef's Whites

Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing

 

Lemon Glazed Pound Cake
Lemon Glazed Pound Cake

Lemon Glazed Pound Cake

 

Chocolate Ale Layer Cake
Chocolate Ale Layer Cake

 

Chocolate Ale Layer Cake

 

Yes, that does see like a lot of food, but your birthday is only once a year. It’s my party and I’ll eat if I want to!

 

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Red Cooked Oxtail Dumplings

Red Cooked Oxtail Dumplings

I had never had a dumpling of any kind with oxtails. I have eaten more than my fair share of dumplings in my day, but never with oxtail. After making these Red Cooked Oxtail Dumplings, one thing I know for sure is that I will eat oxtail dumplings again.

After making a large batch of Red Cooked Oxtails, I froze some of the oxtails.

Red Cooked Oxtails

Those oxtails were so sweet, sticky and succulent from the long slow braise in red cooking liquid. The meat fell off the bone and barely needed chewing. They were probably the richest oxtails I had ever made.

These dumplings are incredibly simple because I used store bought wonton wrappers. You will not need the entire package of wonton wrappers, so be sure to freeze them for future use.

Serve them with your favorite dumpling dipping sauce. I recommend Sweet Chile Sauce, which balances the richness of the oxtails.

 

Red Cooked Oxtail Dumplings

Red Cooked Oxtail Dumplings
 
Prep time
Cook time
Total time
 
Author:
Serves: 15-20 dumplings
Ingredients
  • 2 cups Red Cooked Oxtail meat
  • wonton wrappers
  • 1 egg, beaten with a teaspoon of water
  • vegetable oil for frying
Instructions
  1. Heat the oxtail meat slightly to make it easier to work with.
  2. On a a clean, dry surface place a few wonton wrappers.
  3. Place about 1 - 2 teaspoons of oxtail onto each wrapper.
  4. Brush a small amount of the egg onto the edges of the wrapper.
  5. Fold the wrapper in half diagonally, pressing out any air, and sealing the edges well.
  6. Repeat with the remaining wrappers and oxtail.
  7. If desired, brush the tips of the triangular dumplings with egg and fold inward to make a pentagonal dumpling.
  8. In a small pot, pour enough oil to deep fry the dumplings.
  9. Heat the oil to 350° F.
  10. Fry the dumplings in batches until golden brown and crispy, about 4 - 5 minutes.
  11. Drain well on paper towels to absorb any excess oil.

 

The Top 12 of 2012

It’s time to chill the bubbly and toast to new beginnings! 2012 is coming to an end, and at its regularly scheduled time as opposed to that Mayan apocalypse everyone was so worried about!

I decided to do what every other blogger on this earth is doing and put together a “Best of” post showcasing the most popular recipes on my site this year. I was kind of surprised to see that my list consisted of mostly meat and dessert recipes! But, I guess I am kind of a meat and dessert kind of gal! And apparently, my readers are meat and dessert people too!

Happy New Year!

#1 Slow Cooker Caribbean Oxtails

#2 Southern Style Baked Macaroni and Cheese

Macaroni and Sharp Cheddar | Black Girl Chef's Whites

#3 Braised Oxtails

#4 The Secret to a Moist and Flavorful Turkey

#5 How to Make Pork Cracklings

#6 Sweet ‘n’ Sticky Baby Back Ribs

#7 Chinese Scallion Pancakes

#8 Best Pound Cake Ever

#9 Persimmon Ice Cream

#10 Sweet Potato Gooey Bars

#11 Vanilla Meringue Cookies

#12 Brown Sugar Shortbread Cookies



Slow Cooker Caribbean Oxtails

I love oxtails. Considering I seem to always be late to everything these days, loving the tail end of a cow makes perfect sense.

One of my earliest posts (complete with really bad photography) is a basic braised oxtail recipe.  It has also become one of my most popular posts, as a lot of people apparently have no idea how to make oxtails! My favorite oxtail recipe used to be Mexican Spiced Oxtails (also with really bad photography.) But there is a new kid on the block, and she’s a bad motha. . . shut yo mouth! (sorry, started channeling Isaac Hayes for a minute)

When I lived in Brooklyn I ate food from the Caribbean all the time. Seriously, I would cook all day in the test kitchen and the last thing I wanted to do was come home and cook! I would stop by my favorite Jamaican, Trinidadian or Guyanese joints for roti, brown stew chicken, curried goat, beef patties and other tasty treats.

In an attempt to recreate the flavors of my Brooklyn neighborhood, I made these Caribbean style oxtails. I cannot say this is an authentic recipe just like they make on the islands, but it is good!

I used a dried crushed habanero, which added a good amount of spice to the oxtails. You can use fresh scotch bonnet peppers, fresh habanero peppers, or a dried variation of either. You can also use crushed red pepper flakes, but you will need to add more than 1/4 teaspoon to get the same amount of fruity heat.

Recipe: Slow Cooker Caribbean Oxtails

Summary: Slow cooked Caribbean spiced oxtails become fall off of the bone tender and succulent.

Ingredients

  • 1 bunch scallions, chopped
  • 6 large cloves garlic, chopped
  • 3 inch piece fresh ginger, peeled and chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon sea salt
  • 1/4 teaspoon crushed habanero pepper
  • 4 pounds oxtails
  • 1 large onion, thinly sliced
  • 6 sprigs fresh thyme
  • 2 cups chicken broth or water

Instructions

  1. In a small bowl, mix the scallions, garlic, ginger, allspice, salt and habanero pepper together.
  2. Rub the spice mix all over the oxtails, marinate for at least one hour to overnight.
  3. Place the sliced onion on the bottom of the slow cooker.
  4. Place the thyme sprigs on top, then the oxtails.
  5. Pour the broth over the oxtails, cover and cook on high for 6 hours.
  6. When the oxtails are cooked, remove them from the slow cooker.
  7. Remove the thyme stems from the liquid.
  8. With a blender or food processor, carefully puree the sauce, then return it to the slow cooker, or pour it into a serving dish.
  9. Return the oxtails to the sauce.

Preparation time: 10 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 6

 

 

Cheryl D Lee on Foodista