Since I was in Seattle this week, I didn’t get to do much cooking. But I did watch a lot of late-night cooking shows. I admit, this recipe for Oxtail Stew from a bowling alley in Hawaii sounded pretty good and comes with a dipping sauce! For the stew: Put oxtail in cold water and bring to a boil. Cook for about 45-60 minutes and then strain the broth and remove the oxtail. Put the oxtail in a pot with dried red dates, dried orange peel, star anise, and pieces of whole peeled ginger. Add clear oxtail broth back in the pot and supplement with chicken or other broth if needed. Cook for another 30-45 minutes or until the oxtail is completely tender and the broth is flavorful. Add salt and pepper as needed. Serve with baby bok choy and scallions on top. For the dipping sauce, mix together soy sauce, orange juice, pureed daikon, chili flakes, sesame oil and toasted sesame seeds. I’ll tell you how it goes when I get to my stove!