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| | insider - Rochester remixed (Site not responding. Last check: 2007-10-10) |
 | | Once considered a “throwaway” meat, oxtail is now seen as something of a delicacy and is the signature dish at Casava, says Price, where it is marinated and seasoned, then steamed and simmered for about four hours and served in a stew. |
 | | At Casava, it is cubed, marinated in a mixture of curry, of course, and other seasonings, simmered for about two hours and served with rice and peas cooked in a coconut-milk mixture. |
 | | And for something lighter, Casava's selection of soups — including pumpkin (made from a hard-shell pumpkin native to Jamaica), red pea, red kidney bean with beef and pepper pot — are sure to give you a nice, warm feeling. |
| www.rochesterinsider.com /outside/20041105out2877.shtml (731 words) |
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