Okay, time to post some recipes. The first recipe I'm posting here in my kitchen is one that is derived from a filipino dish called Kare Kare, which is an oxtail stew with peanut sauce. With the increasing number of people allergic to nuts, I thought it would be best to separate the nuts from the dish and people can add it as they please. I've incorporated this dish with the techniques for preparing Osso buco (an Italian dish, loosely translated, 'hollow bone'). Osso buco is typically served with gremolada which is a garnish made with minced parsley, lemon zest, and garlic. I have decided to use a basil and roasted peanut pesto for the garnish of this dish to add back at least a hint of the peanut flavor. Try it out and let me know how you like it... For the oxtail stew: 3/4 cup flour 1 1/2 teaspoons kosher salt 1/2 teaspoon fresh ground pepper 4 pounds oxtails 1/4 cup olive oil 1/4 cup unsalted butter 1 teaspoon fresh thyme, chopped 2 teaspoons fresh rosemary, chopped 1/2 cup onion, diced 1 clove garlic, minced 1/2 cup carrot, diced 3/4 cup white wine 1 cup chicken broth 1 cup tomato sauce 8 ounces string beans, cut into 3" lengths 2 cups eggplant, cut into large cubes 4 ounces baby bok choy 1. Heat oven to 300-°. In a small bowl - mix flour, salt, and pepper. Pat oxtails dry on absorbent paper towels, dredge in flour mixture and shake well to remove excess. 2. Heat oil and butter in a large pot until fragrant. Brown oxtail on all sides, a few pieces at a time. 3. When all the meat is bronwed, arrange them back in the large pot for even cooking. Add the herbs, onion, garlic, carrots and a couple of pinches of Kosher salt. Cover and cook over a very high heat for 10 minutes, shaking the pan occasionally to prevent sticking. 4. Add wine, broth, and tomato sauce and place in the oven, covered for 1 hour. After 1 hour, remove from the oven and add the remaining vegetables, cover and place back in the oven for another 1/2 hour or until oxtail is tender but not falling off of the bone. Add salt and pepper to taste. For the pesto: 2 cups fresh basil leaves 1 clove garlic 1/4 cup roasted unsalted peanuts 1/4 cup fresh parmesan cheese, grated 1 tablespoon fresh lemon juice 1 tablespoon grated lemon rind 1 pinch kosher salt 1 pinch fresh ground pepper 1/4 cup Extra virgin olive oil 1. Coursely chop all ingredients and mix together with the olive oil, or place all of the pesto ingredients in a food processor and pulse about three to four times. 2. After plating the stew, top with pesto to finish the dish. Per Serving (excluding unknown items): 267 Calories; 20g Fat (68.3% calories from fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 656mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat. Serve with Parmesan Risotto. Copyright: April 2008