Oaxacan Black Bean and Oxtail Soup

(From Cook’s.com)

• 1 TBSP Salad Oil (I used Olive Oil)
• 2 lbs. Manchester-Farms Beef Oxtails
• 2 lg. Onions, chopped
• 4 Cloves Garlic, minced
• 5 qts. Beef Broth or Chicken if you want a lighter soup
• 1 ½ Cups Dry Sherry
• 2 tsp. Ground Cumin
• ½ tsp. Cayenne Pepper
• ½ tsp. Ground Allspice
• 4 Cups Dry Black Beans (I used 3 cans drained Black Beans)
• Salt and Pepper to taste
• Tortilla Chips Crumbled
• 1 Lg. Ripe Tomato, diced
• 6 oz. Jack Cheese, shredded

Pour oil into a Dutch oven or heavy pan on med. high heat. Add oxtails and brown on all sides. About 8 to 10 minutes. Remove meat and add the chopped onion and garlic. Stir often until soften. Return meat to pan and add broth, sherry, cumin, cayenne and allspice. If adding canned beans, add now. Cover and simmer for 1 hour.

Sort beans; remove and discard debris. Rinse beans and drain. Add to broth. Bring to boil, then cover and simmer until meat is very tender when pierced and beans are soft to bite. 1 ½ to 2 hours. Lift out oxtails and let cool.

Take ½ of the beans and soup and put into a blender and puree. Add the puree back to the soup. Take meat off the bones and shred. Add meat to the soup and discard bones. Heat, add salt and pepper to taste and serve.

Serve with tortilla chips whole or crumbled, diced tomatoes and shredded cheese.


Margie’s Caesar Salad

Serves 8

Ingredients for dressing

• 1 Tbsp. Anchovy Paste
• 2 Cloves of Garlic
• 1 Tbsp. Dijon Mustard
• 2 tsp. Worcestershire Sauce
• 3 Tbsp. Red Wine Vinegar
• 1 Cup Extra Virgin Olive Oil
• ¼ Cup plus 2 Tbsp. Lemon Juice
• 1 Cup Parmesan Cheese Grated

Ingredients for Salad
• 2 Heads Romaine Lettuce
• Croutons (Store bought or Homemade)
• Chunk of Parmesan for Shavings

Ingredients to Make your own Croutons
• 5 Slices Day Old Italian Bread
• 2 Tbsp. Olive Oil
• 1 tsp. Garlic Powder
• Salt & Pepper

Mix first 5 ingredients together, put into blender. Add lemon juice and blend. Slowly drizzle extra virgin olive oil into blender while blending. Add parmesan and mix.
Wash and tear romaine lettuce. . Toss with dressing, croutons & shaved Parmesan.

(To shave Parmesan, use a vegetable peeler. Take the peeler and go down the side of the chunk of Parmesan cheese. Add as many shavings as you would like.)

For Croutons
Cut up the Italian bread into bite size chunks. Heat olive oil in a 10” saute’ pan over medium heat. Add bread, garlic powder, salt and pepper to taste. Saute’ until crispy, be careful not to burn. Add to salad.