Jim Harrisons Caribbean Stew Food

JIM HARRISON'S CARIBBEAN STEW

Jim Harrison's Caribbean Stew image

Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.

Provided by Sam Sifton

Categories soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds pork spareribs, cut into single ribs
2 tablespoons neutral oil, like canola or grapeseed
4 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper, to taste
4 Italian sausages, hot or sweet
1 large yellow onion, peeled and sliced
4 cloves of garlic, peeled and minced
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon red-wine vinegar
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons hot-pepper sauce, ideally one made with Scotch bonnet peppers, or to taste
1 cup chicken stock, homemade or low-sodium
1/2 teaspoon white sugar
4 dashes Worcestershire sauce
1 1/2 teaspoons chile powder
1 1/2 teaspoons paprika

Steps:

Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.
While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 43 grams, Carbohydrate 9 grams, Fat 72 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 22 grams, Sodium 894 milligrams, Sugar 4 grams, TransFat 0 grams

JIM HARRISON'S CARIBBEAN STEW

Jim Harrison's Caribbean Stew image

Categories Chicken Pork Soup/Stew Dinner

Number Of Ingredients 15

Ingredients

1 pound pork
2 tablespoons neutral oil
1 pound chicken
4 italian sausages
1 large yellow onion, sliced
4 cloves garlic, minced
1/4 cup tomato paste
4 teaspoons red wine vinegar
4 teaspoons lemon juice
2 tablespoons hot pepper sauce
1 cup chicken stock
1/2 teaspoon sugar
4 dashes worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika

Steps:

Pour the oil into a Dutch oven set over high heat, and swirl it around. Season the pork and chicken with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan. Brown the pork and chicken aggressively, about 5 to 7 minutes per side, then add the pork and chicken to a bowl. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the pork. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

CARIBBEAN SEAFOOD STEW

Caribbean Seafood Stew image

From Better Homes & Gardens' Jan 2000 issue. This was a $400 winner for the Prize Tested Recipes. A wonderful stew that is served over cooked rice.

Provided by Bren in LR

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 lb skinless orange roughy (or red snapper fillets, cut into 1-inch cubes)
1 cup chopped onion
1 cup chopped green sweet pepper
6 garlic cloves, minced (1 Tbs)
1 jalapeno pepper, seeded and finely chopped
1 (14 1/2 ounce) can diced tomatoes
1/2 cup unsweetened coconut milk
8 ounces peeled and deveined uncooked medium shrimp
1/2 cup snipped cilantro
2 cups hot cooked rice
2 tablespoons snipped fresh cilantro
bottled hot pepper sauce (optional)

Steps:

In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside.
In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic and jalapeno. Cook and stir 4 minutes until onion is tender but not brown.
Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
Stir in shrimp, fish mixture and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.

Nutrition Facts : Calories 414.6, Fat 14.7, SaturatedFat 6.5, Cholesterol 140.2, Sodium 564.4, Carbohydrate 39.5, Fiber 3.1, Sugar 5.6, Protein 31.3

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