These recipes were contributed by RaShaan Owens and Floyd Carter, Southwest residents, and originally appeared in the SouthwestNOW June 2015 issue.
Braised Oxtails With Polenta
RaShaan’s favorite recipe.
- 1/4 cup vegetable oil
- 10 lbs. oxtails, each cut cross section into 2 pieces
- 2 Tbsp. kosher salt, or to taste
- 2 Tbsp. ground black pepper, or to taste
- 2 yellow onions, diced
- 4 carrots, diced
- 4 stalks celery, diced
- 1/4 cup tomato puree
- 4 cups dry red wine
- 4 cups beef stock
- 3-4 parsley stems
- 1 sprig thyme
- 1 bay leaf
- Preheat oven to 350 F. Heat oil in braiser or deep cast-iron pot over medium-high heat to simmering.
- Season oxtails with salt and pepper; brown oxtails on all sides in oil in batches. Set aside.
- Reduce heat to medium; add onions, carrots and celery, stirring until golden brown. Add tomato puree and cook until color deepens, about 1 minute.
- Increase heat to medium-high and add wine, stirring until drippings are reduced by half. Return oxtails to pan; add beef broth to cover the oxtails by two-thirds. Add parsley stems, thyme and bay leaf. Cover and braise in oven for 2 hours. Remove bay leaf and serve with polenta.
- 4 cups chicken stock
- 1 tsp. salt
- 1 cup Golden Pheasant Polenta
- 1/2 cup whole milk (optional)
- 2 Tbsp. butter
- 1 oz. Parmesan cheese
- Bring stock and salt to a boil; gradually add polenta. Reduce heat to low. Continue to cook, stirring occasionally, until thickened and polenta is tender, about 25 minutes.
- Blend in milk, if desired; cook for 2-3 minutes. Blend in butter and remove from heat. Blend in Parmesan and serve with braised oxtails.
Drunken Creole Chicken
Floyd’s favorite recipe!
- 6-8 boneless, skinless chicken thighs
- 2 Tbsp. extra-virgin olive oil (or enough to coat chicken)
- Uncle’s Creole Season Blend (see recipe below)
- 1 large white onion, diced
- 2 heaping Tbsp. minced garlic
- 4 poblano peppers, seeded and hand-torn into small pieces
- 1 cup chicken broth
- 1/2 can beer
- 1/2 cup cooking sherry
- 1/2 cup red wine
- 2 shots Crown Royal whiskey
- 1 capful liquid shrimp/crab broil
- 1 Tbsp. mesquite liquid smoke
- In a mixing bowl, coat chicken with oil. Generously season chicken with Uncle’s Creole Season Blend.
- Heat oil in a large pan and brown chicken. Remove chicken and set aside.
- Add onion and garlic to remaining oil and seasoning in pan, sauté for a few minutes; add pepper pieces and cook over medium-low heat until onion is translucent and peppers are tender. Add 1/2 of all liquids and lightly simmer, making sure nothing is sticking to the pan.
- Return chicken to pan, increase the heat to medium-high and allow liquid to simmer down. Add remaining liquids and simmer until chicken falls apart, about 30-40 minutes.
- Serve over white rice with garlic bread and a simple arugula salad.
Uncle’s Creole Season Blend
Makes about 1 cup.
- 1/4 cup kosher salt (reduce if limiting sodium)
- 6 Tbsp. paprika
- 1 Tbsp. each: thyme and cayenne
- 2 Tbsp. each: ground black pepper, ground white pepper, onion powder and garlic powder
- 1 tsp. yellow curry powder
- Mix all ingredients until well-blended.
Creole Tempura Shrimp
- 1 egg
- 1 cup ice water
- 1 cup all-purpose flour
- Uncle’s Creole Season Blend, to taste
- Peanut oil for frying
- Flour for dusting
- 12 large shrimp, peeled and deveined
- Beat egg in a bowl. Add ice water. Sift flour into the bowl and mix lightly. Add Uncle’s Creole Season Blend (or use to season immediately after frying).
- Heat oil to 350 F.
- Lightly flour shrimp, then dip into tempura batter. Immediately deep-fry shrimp until crisp.