Today before we go to our menu, let's take a look at a very important principle of cooking called La mise en place translates simply as having everything in place before starting.
A mise en place is just doing your prep work, having everything you need for the dish; equipments, utensils and ingredients all cleaned, prepared, cut, and measured ready to cook.
There are recipes that allow you to prepare things as you go along, but for most recipes there is no time for preparation once you start.
However whether the recipe allows you time or not, it's important to practice the mise en place. It's the habit of all great cooks, it helps you save time.
When you have everything ready ahead of time, you cannot missed anything , so you're sure that you have all the ingredients on the list, nor would you have to stop to look for something that you could be out of. The mise en place allows you to move freely and have control of your work as well.
It's a great state of mind that relieves you of all stress so you can enjoy your cooking and make the most exquisite dish possible.
Sunday Dinner Menu
Tornadoes with pepper sauce
Frites
Stuffed Mirlitons
Paella
Cherimoya juice
Coffee
Creme brulee
Saturday, October 8, 2011
Saturday, October 1, 2011
Haitian Traditional Sunday Dinners
Coq au vin is one of the most famous French chicken dishes, and it's popular in Haiti as well. Over the years it has lost its popularity for many reasons. But it's still a very delicious dish to be on the Sunday dinner table
Sunday dinner menu
Coq au vin
Potato Duchess
Green salad
Rice with sweet peas
Acerola juice ( Caribbean cherries )
Cafe
Mango mouse
Haitian Coq au vin
Traditionally a rooster was used for this dish, but today it's made with any type of chicken
1 5-7 lbs cleaned chicken
1/2 lbs salted pork fat
Juice of 1 sour orange or 2 limes ( reserve pulps)
2 scallions
3 garlic cloves
2 springs of parsley
1 sprig of thyme
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
1/4 of a scotch bonnet pepper or to taste
Dash of ground cloves
2 cubes of bouillon cubes
2 tabs of water
2 tabs of tomato paste
1 bouquet garni* ( made of 3 sprigs of parsley, 2 thyme ,1 bay leaf)
1 tab beurre manie*( 1 tab of butter ,1 tab of flour)
2 tabs of butter
6 shallots diced
2 sticks of celery diced
1 leek diced
1 red bell pepper diced
2 medium carrots diced
12 whole baby onions cleaned and trimmed bulbs only
1/4 cup of rum or cognac
2 cups of dry red wine
Cut the salt pork into 1 inch piece squares rinse well and soak in water for 1 hour, drain
and put aside. Cut the chicken into 12 pieces, rub with the citrus pulps and rinse, pat dry.
Make a marinade by reducing to paste the 9 top ingredients and one bouillon cube . Place the chicken in a bowl with the lardons (the squares of salted pork fat) and cover with the marinade . Let marinade at least 2 hours or overnight in the refrigerator.
Remove lardons from the marinade. In a heavy bottom pan over medium heat add the lardons with the 2 tabs of water and let cook until the evaporation of all the water then the lardons will start rendering their fat. When they are brown and crispy, remove and save.
Remove the pieces of chicken from the marinade and pat dry, brown them well on all sides in the remaining fat. When all the pieces are browned , drain all the fat off.
Pour the rum or cognac over the chicken and ignite to flambee, when flames have died cover and reserve .
In another smaller pan melt the butter add the diced vegetables, the small onions the other bouillon cubes and cook until vegetables are soft about 15 minutes.
Add cooked vegetables to chicken, tomato paste, lardons, wine and bouquet garni*,
bring to full boil, cover, reduce heat and cook for about 30 minutes, add beurre manie, cook another fifteen minutes. Serve in about 30 minutes later.
Coq au vin can be prepared ahead of time, it improves with time.
Enjoy
* Beurre manie is an equal part of butter and flour mixed together to thicken sauces
* Bouquet garni is a small bundle of herbs tied together used to flavor soups stews, sauces and removed after cooking
* Lardons are small pieces of salted pork fat or Bacon used to flavor or decorate foods
Sunday dinner menu
Coq au vin
Potato Duchess
Green salad
Rice with sweet peas
Acerola juice ( Caribbean cherries )
Cafe
Mango mouse
Haitian Coq au vin
Traditionally a rooster was used for this dish, but today it's made with any type of chicken
1 5-7 lbs cleaned chicken
1/2 lbs salted pork fat
Juice of 1 sour orange or 2 limes ( reserve pulps)
2 scallions
3 garlic cloves
2 springs of parsley
1 sprig of thyme
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
1/4 of a scotch bonnet pepper or to taste
Dash of ground cloves
2 cubes of bouillon cubes
2 tabs of water
2 tabs of tomato paste
1 bouquet garni* ( made of 3 sprigs of parsley, 2 thyme ,1 bay leaf)
1 tab beurre manie*( 1 tab of butter ,1 tab of flour)
2 tabs of butter
6 shallots diced
2 sticks of celery diced
1 leek diced
1 red bell pepper diced
2 medium carrots diced
12 whole baby onions cleaned and trimmed bulbs only
1/4 cup of rum or cognac
2 cups of dry red wine
Cut the salt pork into 1 inch piece squares rinse well and soak in water for 1 hour, drain
and put aside. Cut the chicken into 12 pieces, rub with the citrus pulps and rinse, pat dry.
Make a marinade by reducing to paste the 9 top ingredients and one bouillon cube . Place the chicken in a bowl with the lardons (the squares of salted pork fat) and cover with the marinade . Let marinade at least 2 hours or overnight in the refrigerator.
Remove lardons from the marinade. In a heavy bottom pan over medium heat add the lardons with the 2 tabs of water and let cook until the evaporation of all the water then the lardons will start rendering their fat. When they are brown and crispy, remove and save.
Remove the pieces of chicken from the marinade and pat dry, brown them well on all sides in the remaining fat. When all the pieces are browned , drain all the fat off.
Pour the rum or cognac over the chicken and ignite to flambee, when flames have died cover and reserve .
In another smaller pan melt the butter add the diced vegetables, the small onions the other bouillon cubes and cook until vegetables are soft about 15 minutes.
Add cooked vegetables to chicken, tomato paste, lardons, wine and bouquet garni*,
bring to full boil, cover, reduce heat and cook for about 30 minutes, add beurre manie, cook another fifteen minutes. Serve in about 30 minutes later.
Coq au vin can be prepared ahead of time, it improves with time.
Enjoy
* Beurre manie is an equal part of butter and flour mixed together to thicken sauces
* Bouquet garni is a small bundle of herbs tied together used to flavor soups stews, sauces and removed after cooking
* Lardons are small pieces of salted pork fat or Bacon used to flavor or decorate foods
Sunday, September 25, 2011
Haitian Traditional Sunday Dinners
A Haitian dinner can easily run into five to seven courses, but a traditional Haitian dinner always has a minimum of three courses.
The normal fare is a meat or sea food served with one or more boiled or fried starches like green or yellow plantains, white potatoes or sweet potatoes, breadfruits, yams or some other roots followed by a dish of grains like rice, corn, millet etc... cooked with or without peas or beans.
Appetizers or amuse-gueules, before and after dinner drinks, salads, desserts and side dishes of vegetables are encouraged and appreciated when time and economy permit, but are optional.
The Haitian dinner doesn't end with dessert like some culture but rather with a nice cup of espresso coffee served in the living room.
Dessert is never brought to the dinner table as part of the dinner, but placed on a side table as an after dinner treat
Traditional Haitian Sunday Dinner
Seared fillet of beef
Braised carrots
Fritay ( fried plantains,sweet potatoes, acras)
Haitian black mushroom rice with sweet peas
Papaya juice
Coffee
Beignets
Braised carrots Serve 6
2 lbs of carrots
1/2 stick of butter
1 tab of brown sugar
1 large beef bouillon cube
1/4 tsp of salt
1/8 tsp of ground black pepper
1 tsp of Worcestershire sauce
4 cups of water or enough water to cover all the carrots completely
2 tabs of chopped parsley
Peel the carrots and cut them into 2 inch slices. In a heavy bottom pot over high heat, pour the water, place the carrots and the other ingredients except the parsley. Bring to a full boil, then cover and reduced heat to medium, cook until carrots are fork tender about 35 to 45 minutes. Drain if there are more than 2-3 tablespoon of liquid left.
Sprinkle chopped parsley over carrots, mix well, transfer to a serving dish and serve.
Enjoy
The normal fare is a meat or sea food served with one or more boiled or fried starches like green or yellow plantains, white potatoes or sweet potatoes, breadfruits, yams or some other roots followed by a dish of grains like rice, corn, millet etc... cooked with or without peas or beans.
Appetizers or amuse-gueules, before and after dinner drinks, salads, desserts and side dishes of vegetables are encouraged and appreciated when time and economy permit, but are optional.
The Haitian dinner doesn't end with dessert like some culture but rather with a nice cup of espresso coffee served in the living room.
Dessert is never brought to the dinner table as part of the dinner, but placed on a side table as an after dinner treat
Traditional Haitian Sunday Dinner
Seared fillet of beef
Braised carrots
Fritay ( fried plantains,sweet potatoes, acras)
Haitian black mushroom rice with sweet peas
Papaya juice
Coffee
Beignets
Braised carrots Serve 6
2 lbs of carrots
1/2 stick of butter
1 tab of brown sugar
1 large beef bouillon cube
1/4 tsp of salt
1/8 tsp of ground black pepper
1 tsp of Worcestershire sauce
4 cups of water or enough water to cover all the carrots completely
2 tabs of chopped parsley
Peel the carrots and cut them into 2 inch slices. In a heavy bottom pot over high heat, pour the water, place the carrots and the other ingredients except the parsley. Bring to a full boil, then cover and reduced heat to medium, cook until carrots are fork tender about 35 to 45 minutes. Drain if there are more than 2-3 tablespoon of liquid left.
Sprinkle chopped parsley over carrots, mix well, transfer to a serving dish and serve.
Enjoy
Sunday, September 18, 2011
Traditional Haitians Sunday Dinners
Everybody's Sunday dinner is special, there is no doubt about it, I know that some people go to great length to accomplish this expected masterpiece by stretching their time , purses, patience and love to experience one more time the smell, look and the taste of a particular dish that is relished by the whole family.
Unfortunately many people are giving up or losing these traditions with great pain , because of modern life, or uncontrollable changes.
However, what matters is not how much you do it's knowing that you are trying to carry on this legacy that our parents and grand-parents left us. Therefore, by practicing a little something , may be just one thing that can fulfill the soul and defines the identity, can bring great satisfaction.
This a suggested menu of our traditional Sunday dinners
Baked or stewed chicken
Sweet peas puree
White rice
Boiled sweet plantain
Lettuce and tomato salad/ vinaigrette dressing
Baked macaroni and cheese
Passion fruit juice
Coconut ice cubes
Every Haitian knows that chicken and sweet peas are The dish par excellence in Haiti on Sundays be it a Sweet peas puree, Sweet peas with rice or Creamed Sweet peas cooked with chicken or other meats, the Sweet peas is a constant in most Haitian Sunday's dinner table.
The preferred meat on Sundays is chicken and other fowls like guinea hens, pigeons, ducks etc, it's also the day for all type of rotis, fillets , et the gratinees
And on that note I am going to give you the Gratinee of all times, The Haitian baked macaroni and cheese.
Haitian baked macaroni and cheese
Bechamel sauce
4 tabs of butter
1 medium onion very finely chopped
1/2 of a red bell pepper finely chopped
2 tbs of flour
1- 14 oz can of Carnation evaporated milk, add enough water to make 2 cups
1/2 tsp of salt
1/4 tsp of pepper
1 pinch of nutmeg
In a heavy bottom sauce pan over low heat , melt the butter cook the onion and the pepper whitout browning stir in the flour mix well add salt and pepper, keep mixing add milk stirring constantly until flour is cooked an sauce thickens .Add nutmeg, remove from fire and set aside
4 cups of uncooked large ziti ( 1 pound)
1 tsp salt
2 cups of shredded cheese ( Edam, Gouda, sharp Cheddar, Emmental or Gruyere)
1cup of mayonaise ( yes I did say mayonaise)
1/4 cup of Dijon moutarde ( yes , yes that's what I said mustarde)
2 eggs beaten
In a large pot boil ziti with salt for 7 minutes , drain and pour in a 9"x13" baking dish, add grated cheese, mayo, mustarde, eggs and bechamel sauce, mix well .
Top with this mixture
Topping
1/4 cup of grated cheese
2 tbs of bread crumbs
2 tabs chopped parsley
4 tabs of butter
Mix cheese , bread crumbs and parsley togother and sprinkle over the macaroni and dot with the butter
Bake at 350o in a pre-heated oven for about 45 minutes or until golden brown
Let rest at least 20 minutes before serving.
Enjoy
Unfortunately many people are giving up or losing these traditions with great pain , because of modern life, or uncontrollable changes.
However, what matters is not how much you do it's knowing that you are trying to carry on this legacy that our parents and grand-parents left us. Therefore, by practicing a little something , may be just one thing that can fulfill the soul and defines the identity, can bring great satisfaction.
This a suggested menu of our traditional Sunday dinners
Baked or stewed chicken
Sweet peas puree
White rice
Boiled sweet plantain
Lettuce and tomato salad/ vinaigrette dressing
Baked macaroni and cheese
Passion fruit juice
Coconut ice cubes
Every Haitian knows that chicken and sweet peas are The dish par excellence in Haiti on Sundays be it a Sweet peas puree, Sweet peas with rice or Creamed Sweet peas cooked with chicken or other meats, the Sweet peas is a constant in most Haitian Sunday's dinner table.
The preferred meat on Sundays is chicken and other fowls like guinea hens, pigeons, ducks etc, it's also the day for all type of rotis, fillets , et the gratinees
And on that note I am going to give you the Gratinee of all times, The Haitian baked macaroni and cheese.
Haitian baked macaroni and cheese
Bechamel sauce
4 tabs of butter
1 medium onion very finely chopped
1/2 of a red bell pepper finely chopped
2 tbs of flour
1- 14 oz can of Carnation evaporated milk, add enough water to make 2 cups
1/2 tsp of salt
1/4 tsp of pepper
1 pinch of nutmeg
In a heavy bottom sauce pan over low heat , melt the butter cook the onion and the pepper whitout browning stir in the flour mix well add salt and pepper, keep mixing add milk stirring constantly until flour is cooked an sauce thickens .Add nutmeg, remove from fire and set aside
4 cups of uncooked large ziti ( 1 pound)
1 tsp salt
2 cups of shredded cheese ( Edam, Gouda, sharp Cheddar, Emmental or Gruyere)
1cup of mayonaise ( yes I did say mayonaise)
1/4 cup of Dijon moutarde ( yes , yes that's what I said mustarde)
2 eggs beaten
In a large pot boil ziti with salt for 7 minutes , drain and pour in a 9"x13" baking dish, add grated cheese, mayo, mustarde, eggs and bechamel sauce, mix well .
Top with this mixture
Topping
1/4 cup of grated cheese
2 tbs of bread crumbs
2 tabs chopped parsley
4 tabs of butter
Mix cheese , bread crumbs and parsley togother and sprinkle over the macaroni and dot with the butter
Bake at 350o in a pre-heated oven for about 45 minutes or until golden brown
Let rest at least 20 minutes before serving.
Enjoy
Sunday, September 11, 2011
End of summer
The end of summer is also the end of cookouts, garden parties and many other outdoor activities.
While we can put away patio furniture, barbecue grill and garden tools at the end of the summer, we can also prepare the house for the new season , specially the dining table for a softer and warmer ambiance.
This can be done by dressing the table in a warmer color, some fresh flowers and candles will surely create a welcoming air in the dinning area.
This time of the year pumpkin, eggplant, okra are at their best and at reasonable prices, we can take advantage of this abundance and make a lot of pumpkin soup, tiaka, joumounade, pigeon pea soup, pumpkin polanta and pumpkin risotto among other things.
In Haiti we eat eggplants year around in a variety of ways, but our legumes are the best , with beef or pork or dried cod fish, it's always delicious, as well as our exquisite eggplant with crabs.
Okra is Calalou or Gumbo as it's called in some part of the country is eaten in soups, stews, cooked in rice, with ground corn meal, etc.. but the soul of the southeastern part of Haiti
is Tom-Tom ; it's a smashed okra stew made with meat, chicken or seafood, while the northern part of the country relishes another dish of okra with chicken and Haitian black mushrooms
Pumpkin soup
For the stock
2-3 lb meat with bones (beef short ribs, chunks, neck)
1 Tab of sour orange juice*
1 tsp of salt
1/4 tsp of ground black pepper
2 cloves of garlic
1 scallion
1 tab oil
1 medium onion stuck with 5-7 whole cloves
8 cups of water
In a large bowl, season the meat with the spices and let marinate for 1 to 2 hours or overnight in the refrigerator.
In a soup pot, add the oil and let the meat suet until all the water evaporates. Add the 8 cups of water, onion and bring to a full boil , lower the heat to medium , let cook for about 30 minutes then add the followings.
For the soup
Make a bouquet garni* with 4 sprigs of parsley, 2 sprigs of thyme, 4-5 leaves of sorrel tied up in a bundle
3 celery starks cut into 1' pieces
3 larges carrots peeled cut into 1" pieces
1-2 small parsnips peeled cut into 1" pieces
3-4 lbs Cuban pumpkin peeled and into 6-8 pieces or
1- 10 oz frozen pumpkin
2 medium leeks cut into 1/2" pieces
2 small turnips peeled and quartered
2 beef or chicken bouillon cubes
1 scotch bonnet pepper
10-12 leaves of cabbage split in two
The starches
1 lb white potatoes peeled and cut into 2" pieces
2 malanga* peeled and cut into 2" pieces
1/4 cup macaroni ( ziti type)
1 cup vermicelli
Add the pumpkin to the pot with all the vegetables except the cabbage and the hot pepper. Cook for another 30 minutes or until meat is tender.
Remove pumpkin from pot and puree with 1 to 1 1/2 cup of of the cooking broth then return to the cooking pot. Add 1 to 2 cups of water if needed, add the cabbage, hot pepper, bouquet garni*, and the bouillon cubes. Bring to a full boil , add the starches, cook for another 20 minutes or until vegetables are cooked.
To finish add
1 tab of butter
1 Tab of lime, lemon or vinegar
1/4 tsp freshly ground black pepper
1 clove of garlic mashed finely
Simmer for another 10-15 minutes . Turn fire off, let rest for about 15 minutes before serving. Serve with buttered toast or hot bread.
Enjoy
While we can put away patio furniture, barbecue grill and garden tools at the end of the summer, we can also prepare the house for the new season , specially the dining table for a softer and warmer ambiance.
This can be done by dressing the table in a warmer color, some fresh flowers and candles will surely create a welcoming air in the dinning area.
This time of the year pumpkin, eggplant, okra are at their best and at reasonable prices, we can take advantage of this abundance and make a lot of pumpkin soup, tiaka, joumounade, pigeon pea soup, pumpkin polanta and pumpkin risotto among other things.
In Haiti we eat eggplants year around in a variety of ways, but our legumes are the best , with beef or pork or dried cod fish, it's always delicious, as well as our exquisite eggplant with crabs.
Okra is Calalou or Gumbo as it's called in some part of the country is eaten in soups, stews, cooked in rice, with ground corn meal, etc.. but the soul of the southeastern part of Haiti
is Tom-Tom ; it's a smashed okra stew made with meat, chicken or seafood, while the northern part of the country relishes another dish of okra with chicken and Haitian black mushrooms
Pumpkin soup
For the stock
2-3 lb meat with bones (beef short ribs, chunks, neck)
1 Tab of sour orange juice*
1 tsp of salt
1/4 tsp of ground black pepper
2 cloves of garlic
1 scallion
1 tab oil
1 medium onion stuck with 5-7 whole cloves
8 cups of water
In a large bowl, season the meat with the spices and let marinate for 1 to 2 hours or overnight in the refrigerator.
In a soup pot, add the oil and let the meat suet until all the water evaporates. Add the 8 cups of water, onion and bring to a full boil , lower the heat to medium , let cook for about 30 minutes then add the followings.
For the soup
Make a bouquet garni* with 4 sprigs of parsley, 2 sprigs of thyme, 4-5 leaves of sorrel tied up in a bundle
3 celery starks cut into 1' pieces
3 larges carrots peeled cut into 1" pieces
1-2 small parsnips peeled cut into 1" pieces
3-4 lbs Cuban pumpkin peeled and into 6-8 pieces or
1- 10 oz frozen pumpkin
2 medium leeks cut into 1/2" pieces
2 small turnips peeled and quartered
2 beef or chicken bouillon cubes
1 scotch bonnet pepper
10-12 leaves of cabbage split in two
The starches
1 lb white potatoes peeled and cut into 2" pieces
2 malanga* peeled and cut into 2" pieces
1/4 cup macaroni ( ziti type)
1 cup vermicelli
Add the pumpkin to the pot with all the vegetables except the cabbage and the hot pepper. Cook for another 30 minutes or until meat is tender.
Remove pumpkin from pot and puree with 1 to 1 1/2 cup of of the cooking broth then return to the cooking pot. Add 1 to 2 cups of water if needed, add the cabbage, hot pepper, bouquet garni*, and the bouillon cubes. Bring to a full boil , add the starches, cook for another 20 minutes or until vegetables are cooked.
To finish add
1 tab of butter
1 Tab of lime, lemon or vinegar
1/4 tsp freshly ground black pepper
1 clove of garlic mashed finely
Simmer for another 10-15 minutes . Turn fire off, let rest for about 15 minutes before serving. Serve with buttered toast or hot bread.
Enjoy
Saturday, September 10, 2011
Saturday, September 3, 2011
Weekend cook out menu
Appetizers
Fresh fruit salad
Cheese flavored potato croquettes
Boudin/ pickliz
Meats
Grilled suckling pig
Grilled stuffed turkey
Macaroni au gratin
Corn souffle
Salads
roasted tomatoes and onions salad
Mirliton salad
Drinks
Fruit punch
Cherimoya juice
Dessert
Cassava pudding
Guava tartlets
Fresh fruit salad
Cheese flavored potato croquettes
Boudin/ pickliz
Meats
Grilled suckling pig
Grilled stuffed turkey
Macaroni au gratin
Corn souffle
Salads
roasted tomatoes and onions salad
Mirliton salad
Drinks
Fruit punch
Cherimoya juice
Dessert
Cassava pudding
Guava tartlets
Saturday, August 27, 2011
Week end cooked out menu
Appetizers
Mixed roasted nuts
Peanuts, almonds, cashews
Seafood barquettes
Stuffed rolls of sweet plantains
Entrees
Grilled lobsters/butter sauce
Grilled veal cutlets
Crown of rice/crabs
Salads
Tropical garden salad
Grilled corn salad
Drinks
Soursop juice
Ginger beer
Dessert
Coconut cookies
Lime tartlets
Mixed roasted nuts
Peanuts, almonds, cashews
Seafood barquettes
Stuffed rolls of sweet plantains
Entrees
Grilled lobsters/butter sauce
Grilled veal cutlets
Crown of rice/crabs
Salads
Tropical garden salad
Grilled corn salad
Drinks
Soursop juice
Ginger beer
Dessert
Coconut cookies
Lime tartlets
Saturday, August 20, 2011
Weekend cook out
Appetizers
Individual quiche Loraine
Canapes of small sandwiches
Shrimp turnovers
Meats
Grilled stuffed chicken
Grilled beef ribs
Shrimp brochettes
Pumpkin risotto
Salad of green beans with cashew nuts
Grilled potato salad
Drinks
Papaya/Pineapple punch
mint lemonade
Dessert
Baba au rum
Vanilla ice cream
Individual quiche Loraine
Canapes of small sandwiches
Shrimp turnovers
Meats
Grilled stuffed chicken
Grilled beef ribs
Shrimp brochettes
Pumpkin risotto
Salad of green beans with cashew nuts
Grilled potato salad
Drinks
Papaya/Pineapple punch
mint lemonade
Dessert
Baba au rum
Vanilla ice cream
Saturday, August 13, 2011
Week end cook out menu
Appetizers
BBQ chicken wings
Kibby
Watermelon salad in a basket
Meats
Griot (gree-yo) Haitians fried pork
Conch in creole sauce
Brochettes of fillet of beef
Fried plantains, fried sweet potatoes
Haitian black mushroom rice
Salads
Classic Haitian salad
Salad Russe
Drinks
Citronelle ice tea
Punch of fresh tomato juice and grapefruit
Dessert
Benyen
Mango sherbet
BBQ chicken wings
Kibby
Watermelon salad in a basket
Meats
Griot (gree-yo) Haitians fried pork
Conch in creole sauce
Brochettes of fillet of beef
Fried plantains, fried sweet potatoes
Haitian black mushroom rice
Salads
Classic Haitian salad
Salad Russe
Drinks
Citronelle ice tea
Punch of fresh tomato juice and grapefruit
Dessert
Benyen
Mango sherbet
Saturday, August 6, 2011
Week end cook out menu
Appetizers
Chicken fritters (Marinade poul )
Dried shrimp fritters (Marinade tritri )
Brochettes of oysters
Meats
Turkey tasso
Baked fish in banana leaves
Brochettes of beef heart
Pickliz, sauce Ti malice
Fried plantains
Fried sweet potatoes
Red beans and rice ( riz national)
Kenskoff salad
Haricot vert salad
Drinks
Tamarind juice
Cocorico soda
Dessert
Manioc starch cookies ( bonbon amidon)
Ground peanuts candies ( douce pistache)
Chicken fritters (Marinade poul )
Dried shrimp fritters (Marinade tritri )
Brochettes of oysters
Meats
Turkey tasso
Baked fish in banana leaves
Brochettes of beef heart
Pickliz, sauce Ti malice
Fried plantains
Fried sweet potatoes
Red beans and rice ( riz national)
Kenskoff salad
Haricot vert salad
Drinks
Tamarind juice
Cocorico soda
Dessert
Manioc starch cookies ( bonbon amidon)
Ground peanuts candies ( douce pistache)
Saturday, July 30, 2011
Week end cook out menu
Appetizers
Plantains croquettes
Avocado stuffed tomatoes
Cheese canapes
Meats
Grilled smalls birds Squabs, Quails, Doves
Grilled T Bone steaks - Prime rib steak
Poisson gros sel
Paella
Salads
Salade a la boulangere
Beets salad
Drinks
Gaudrin
coconut water
Dessert
Pineapple tartlets
Doucelette de coco
Plantains croquettes
Avocado stuffed tomatoes
Cheese canapes
Meats
Grilled smalls birds Squabs, Quails, Doves
Grilled T Bone steaks - Prime rib steak
Poisson gros sel
Paella
Salads
Salade a la boulangere
Beets salad
Drinks
Gaudrin
coconut water
Dessert
Pineapple tartlets
Doucelette de coco
Friday, July 29, 2011
HAITIAN STYLE STEWED CHICKEN
Haitian Style Chicken
Poulet en sauce Poul Ak Sos
1 3-5 lbs chicken clean and 1 small hot pepper chopped
Cut up in 14 pieces 1 medium onion chopped 2 tabs of lime or lemon 1 chicken bouillon cube
1 lime or lemon 4 shallots chopped
2 scallions mashed ½ of a bell pepper chopped
3 garlic cloves mashed 2 sprigs of parsley chopped
1 tsp salt 1 sprig of thyme chopped
½ tsp freshly grounded black pepper 2 Tabs of tomato paste
1/8 tsp of ground cloves 2 Tab of oil
1 quart boiling water
In a large bowl , cut the lemon and rub all the pieces of chicken very well with the lemon juice and the peel . Remove all fats, grits, blood and feathers.
Pour the hot water over the chicken, stir to make sure all the pieces are bathed in the hot water for about 3 minutes, pour off water, drain well and pat dry.
In a food processor or mortar and pestle blend all the spices into a paste (scallions, onion, garlic, hot pepper, green pepper, thyme, parsley, clove, and bouillon cube).
Pour lime or lemon juice over meat and rub all the pieces with the blended spices , cover and marinate at least 2 hours or overnight in the refrigerator. Remove chicken from the marinade and squeeze as much liquid from the meat as possible, save the marinade.
Heat the oil in a heavy bottom pan, when oil is very hot sauté the chicken pieces. When the meat stars releasing some juice, lower the flame, cover and let suet for about 10 minutes or until all water has evaporated add tomato paste, chopped onion , shallots, chopped bell pepper, cover and cook for another 10 minutes.
Uncover , let the liquid evaporate, and brown the chicken ,stir frequently to avoid scorching. Add enough water to marinade to make a cup of liquid sprinkle over chicken to moisten while browning.
Keep browning until all the pieces have obtain a reddish brown color, drain off any extra fat . The chicken is now ready to be use in a variety of ways.
To make the sauce
1 large onion sliced 1 Tab vinegar
1 chicken bouillon cube 1 bouquet garni* ¼ tsp of black pepper 1 tab beurre manie*
1 cup hot water
Add the rest of marinade water to pot , vinegar, bouillon cube sliced onion, and the bouquet garni. Bring to a full boil, lower the heat , add beurre manie simmer for about 10 minute and the bouquet garni.
Bring to a full boil, lower the heat , add beurre manie simmer for about 10 minutes and serve.
*Bouquet garni : see Glossary
*Beurre manie : see Glossary
Accra
Accra is a delicious crunchy appetizer that is served in all gatherings in Haiti. It's also sold at street corner vendors as a snack from early mornings to afternoons. Accra originated in Africa where it's made with ground black- eyed peas, but in the Caribbean, each island has its own version, according to its local products and its European influence. It’s made from malanga, name , salt fish with wheat flour. There are as many ways to prepare it as there are to spell it. Accra is found mostly in countries where slaves were brought like acaraje in Brazil. In Haiti we enjoy Accra made from malanga or black- eyed peas , and a mixture of the two.
Accra de malanga
2 cups of grated malanga
1 tsp of salt
1/4 tsp of freshly ground black pepper
2 spring of parsley
1 scallion
2 shallot or ½ of a small onion
1 clove of garlic
1 chicken bouillon cube
1 spring of fresh thyme
1 small scotch bonnet pepper seeded or any other hot pepper
2 cup of oil for frying
In a large bowl place grated malanga, season with salt and pepper put aside. In a food processor or mortar and pestle reduce the parsley , scallion, shallots, garlic, onion , bouillon cube, thyme and hot pepper to a very fine paste. Add spices to malanga mix well, beat the paste vigorously with a wooden spoon, let rest for at least 30 minutes , batter will keep well in the refrigerator for about 3 days.
In a frying pan or a heavy bottom pan , make oil very hot, with a tablespoon, scoop the batter on the side of the bowl while trying to give it an elongated shape and carefully drop one at a time into the oil until the pan is full but not cluttered .
Lower the heat, let fry, do not turn until the sides are golden brown about 5-6 minutes at that time turn the accrats , again lower the heat to medium low continue cooking for another 3-4 minutes.
Drain on absorbent paper, do not cover, remove bits and pieces and start another batch Serve hot or at room temperature..
2 lbs of malanga peeled and finely grated makes about 2 cups of firm compact grated malanga
Saturday, July 23, 2011
Week end cook out menu suggestions
Appetzers
Haitian's petit pate
Accra
Cucumber salad
Crab meat stuffed tomatoes / sauce Remoulade
Eggplant ratatouille
Meats
Grilled leg of lamb
Brochette of beef
Gumbo/tonm tonm or /white rice
Boiled breadfruits, plantains, sweet potatoes , yams.
Drinks
Fruit cola or Kola champagne
Mabi
Dessert
Snow cone (fresco) syrup anisette
Rescapes
Haitian's petit pate
Accra
Cucumber salad
Crab meat stuffed tomatoes / sauce Remoulade
Eggplant ratatouille
Meats
Grilled leg of lamb
Brochette of beef
Gumbo/tonm tonm or /white rice
Boiled breadfruits, plantains, sweet potatoes , yams.
Drinks
Fruit cola or Kola champagne
Mabi
Dessert
Snow cone (fresco) syrup anisette
Rescapes
Friday, July 22, 2011
Haitian Gras Double (Tripe)
Every country has its favorite dish of tripe. We all know that organs meat are not every body's favorite, but their nutritional values are impressive. For those who appreciate offal, they love them with a passion that makes up for their lack of popularity. Haitian' Gras Double is a work of art that takes time to prepare, but is worth every minute spent, because the result is this mouth watering of soft pieces of tripe full of flavor from the hearty stew of vegetables , herbs and spices that it was cooked in.
Gras Double
Gras Double
Thursday, July 21, 2011
Breadfruit
If you don't live in a tropical region of the world, a breadfruit might be a hard thing to find, or very expensive. However if you live where it's grown or even happened to have a tree, that could be a great advantage because it grows so fast and so abundantly you could find yourself with more than you can handle.
When I was growing up there were always some activities with breadfruit in my family, because my mother is from the southern part of Haiti where Tonm-Tonm (a mashed up ball of breadfruit) is the region's speciality.Tonm-Tonm is always served with calalou (Okra stew) over the week end in every household in that region . Although I liked the stew but I couldn't never swallow the paste without chewing it as it's required. The first time I tasted fried breadfruit, it became an instant favorite, and ever since, I never missed a chance to eat some whenever I had the privilege.
Breadfruit can be used the same way as white potatoes and has a similar taste and texture when cooked.
In Haiti the dish par excellence is Tonm-Tonm which is mashed, breadfruit can be fried in chunks or thinly sliced for chips, made in stew, soups, stuffed, it makes an excellent croquette, a sweet pudding, preserve, and can also be ground into flour.
Saturday, July 16, 2011
Week end cook out menu
Appetizers
Chiquetaille de lambi/breadfruit chips
Spinach tartlets
Cheese sticks
Salads
Green salad
Grilled stuffed tomatoes
Entrees
Grilled salmon
Grilled fresh ham
Turkey shush kabob
Meat stuffed mirliton
Rice with vegetables
Drinks
Passion fruit - Tomato punch
Sugar cane juice
Desserts
Haitian sweet potatoes bread
Creme caramel peanut ice cream
Chiquetaille de lambi/breadfruit chips
Spinach tartlets
Cheese sticks
Salads
Green salad
Grilled stuffed tomatoes
Entrees
Grilled salmon
Grilled fresh ham
Turkey shush kabob
Meat stuffed mirliton
Rice with vegetables
Drinks
Passion fruit - Tomato punch
Sugar cane juice
Desserts
Haitian sweet potatoes bread
Creme caramel peanut ice cream
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