Floyd Cardoz: Flavorwalla by Floyd Cardoz

Author:Floyd Cardoz
Language: eng
Format: epub
Publisher: Artisan
Published: 2016-04-03T04:00:00+00:00

Season the ribs with salt. Set aside at room temperature for at least 20 minutes.

In a large stew pot, heat the oil over medium heat until it shimmers. Add the peppercorns, chipotle, and bay leaves and cook, stirring, until they are fragrant and little bubbles form around the spices, about 1 minute. Add the onions, garlic, and ginger and cook until translucent, 3 to 4 minutes.

Add the seasoned ribs, 6 cups of the water, and a pinch of salt (don’t add too much here). Bring to a boil, then reduce the heat, cover, and simmer until the meat is tender when pierced with a fork, 2½ to 3 hours.

Meanwhile, separate the cabbage leaves and cut the ribs out of each one. Stack the leaves a few at a time and cut into 2-inch pieces. Set aside 4 cups for this dish and reserve the remainder for another use.

Place the peanuts in a blender with the remaining 1½ cups water and puree until smooth.

Add the anchovies to the stew pot, along with the reserved cabbage and the peanut puree. Bring to a simmer, stirring to prevent sticking, and simmer, uncovered, stirring occasionally, until the cabbage is tender, about 10 minutes. Taste for seasoning.

Remove the pot from the heat and remove and discard the bay leaves. Serve in shallow bowls, with rice if desired.

Cooking Time: 3 to 3½ hours, or about 1 hour in the pressure cooker / Inactive Time: About 20 minutes for temping

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