Cocoa Short Ribs

Braised short ribs are a classic French preparation and I've seen many a continental and Asian twist on the form. Working on my new book--a culinary mystery with recipes--I came up with this version as part of a five course meal served at a posh fictional dinner party in Port of Spain. Precious Trinidad cocoa, among the finest and most sought after in the world, make up the rich flavor that is the backbone of the dish. I suggest serving it with "stiff polenta" or Coo Coo as we call it: cornmeal with okra.  Enjoy.

Trinidad Cocoa Short Ribs

 Makes 6 to 8 servings

2 tablespoons canola oil

6 pounds bone-in short ribs

1 1/2 cups finely chopped onions

1/4 cup finely chopped shallots

1/4 cup finely chopped celery

1/4 cup finely chopped peeled carrots

3 garlic cloves, minced

1 cups dry red wine

1 cup good quality dark rum, such as Trinidad Royal oak

1 tablespoon Angostura Bitters

3 cups low-salt chicken broth

2 cups chopped drained canned diced tomatoes

2 tablespoons chopped fresh parsley

1 very large fresh thyme sprig

2 leaves Mexican culantro (shado beni) chopped roughly

1 bay leaf

1 cinnamon stick

3 tablespoons shaved or grated bittersweet Triniatario chocolate such as AMadei Trinidad Dark bar

2 tablespoons unsweetened cocoa powder (preferably Dutch-process)

1 teaspoon finely chopped fresh rosemary

1.     1. Heat heavy large pot over medium heat. Add canola oil. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate.

2.   2.   Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine, rum and Angostura Bitters. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes.

3.     3. Add broth, tomatoes, parsley, thyme, culantro (shado beni), bay leaf, and cinnamon. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.

4.    4.  Transfer ribs to plate; discard bay leaf and cinnamon stick. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium.

5.   5.   Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.

Coo Coo (Stiff Polenta with Okra)

4 servings

This thick cornmeal cake is a delicious if heavy side dish that is ideal for sopping up the juices of stewed meats.

1 cup coconut milk

12 okras, stemmed and sliced into 1/2-inch pieces, or 1 cup frozen, sliced okra

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup cornmeal

1.  Lightly grease a 2-quart bowl and set aside.

 2. Mix 1 cup of water and the coconut milk in a saucepan. Add the okra and bring to a boil. Lower the heat to a simmer and cook until soft, about 5 minutes.

3. Add the salt and black pepper, and mix well Add the cornmeal slowly, mixing constantly. Continue stirring vigorously while cooking over medium-low heat. Cook until the mixture holds a stiff peak, about 15 to 20 minutes.

4. Pour into the greased bowl and smooth the top. Allow to set for 1 to 2 minutes, then invert onto a plate. Slice and serve.