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Phrasty
03-19-2012, 04:08 PM
So I've been feeling for a nice stew for a while so I figured I'd make some stew peas over the weekend. Stew peas is a traditional Jamaican dish that everyone does with their own little twist. I though I'd share with you guys how I do mine... Here goes.

Start out with some salt cured pig tails:
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/d9f5a0ed.jpg

I bring them to a boil twice changing the water to get rid of some of the salt. I don't boil them long at all.
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/83d5588a.jpg

Ready for the grill with the beef shank:
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/1ac01a2b.jpg

I sear the beef shank and pig tails over a wood fire to give them a bit of color before I start the stew.
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/547d6d36.jpg

http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/6e4ae918.jpg

With the meat off to the side I start the stew in my dutch pot over the wood fire adding onion, sweet pepper, tomato & garlic to the pot to sauté in some First press Extra virgin coconut oil:
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/c2cfc04e.jpg

http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/01fcb5ce.jpg

I add the meat to the pot along with the peas (kidney beans... 2 tins whole peas & 1 tin blended), some water, coconut milk, the herb bundle & a scotch bonnet pepper and left to simmer a bit:
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/588a2803.jpg

http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/9a50b92f.jpg

http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/7f2a6fd1.jpg

http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/1caf51ac.jpg

After about 1.5 hours I got the dumplins ready by mixing AP Flour with a little salt and kneaded it and formed the dumplings and dropped them in the pot.
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/460aaab0.jpg

http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/50fb8ccc.jpg

I let it simmer for close to another hour until the texture was where I wanted it and the meat got tender. I removed the bones from the beef shank... can you say chef's treat! Marrow was awesome!!! :thumb::thumb::becky:
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/2e8e7b42.jpg

http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/736d7d20.jpg

Ready to come off the fire now... :thumb:
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/3a291245.jpg

Plated it up with some Japanese med grained rice a friend gave me... and a tomato salad on the side.
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/1067b83f.jpg

Man... This was so farking good! Best pot of stew peas I've made in a LONG time!! Thanks for looking guys!

Cheers

buccaneer
03-19-2012, 07:04 PM
Holy osso bucco, I just know how good that would be!
I'd just love to get a bowl of that Phrasty, sen-sational stuff!
I bet that is a comfort food dish around there, has to be! :clap:

ps any chance of a pic of the peas used?

TBASS
03-19-2012, 07:27 PM
That is incredible. Thank you for sharing.

Grabnabber
03-19-2012, 07:58 PM
Looks great- I would dive right in! :thumb:

El Ropo
03-19-2012, 08:12 PM
OMG! I envy you folks that really know how to whip up some awesome vittles. That is truly special. :clap:

cowgirl
03-19-2012, 08:21 PM
Looks delicious Phrasty!

jestridge
03-19-2012, 08:36 PM
Nice looking hog tails ,

bluetang
03-19-2012, 08:38 PM
Savory ridiculousness!:clap2::clap2::clap2::clap2:

RevZiLLa
03-19-2012, 09:17 PM
Woooooooooooooooo-OOOOOOO!

dealm9
03-19-2012, 10:13 PM
Phrasty you cook the most interesting things. I would eat a plate of that any day.

Phrasty
03-19-2012, 10:58 PM
Thanks guys! :thumb:

Holy osso bucco, I just know how good that would be!
I'd just love to get a bowl of that Phrasty, sen-sational stuff!
I bet that is a comfort food dish around there, has to be! :clap:

ps any chance of a pic of the peas used?

Thank Bucc. I knew this would be right up your ally. It is very much comfort food. It's the stuff that's served on a Saturday family dinner kinda thing! :becky:

As for the peas, we just call them red peas, but in truth they are kidney beans. I usually use the dried ones and soak them over night to rehydrate them but this was a bit short notice and I had some tin ones in the pantry.

You can see them here in the background:
http://i9.photobucket.com/albums/a84/phrasty/1New%20Cooks/9a50b92f.jpg

Phrasty you cook the most interesting things. I would eat a plate of that any day.

Thanks a lot dealm... I appreciate that. Pretty easy to make if you have the salt cured pig tails... :wink::wink::heh:

Cheers

fingerlickin'
03-20-2012, 12:07 AM
Wow Phrasty, you've outdone yourself once again! Bravo!

Phubar
03-20-2012, 04:29 AM
:tsk:

deguerre
03-20-2012, 09:37 AM
Never thought pig tails would be comfort food...but I can definitely see why in the completed dish.

Phrasty
03-20-2012, 03:45 PM
Thanks so much guys!

Never thought pig tails would be comfort food...but I can definitely see why in the completed dish.

Comfort food with a capital "C" brother!!! :wink: