Tuesday, February 15, 2011

Meat

GRIOT


Ingredients


3 lbs shoulder of pork, cut into 1 to 2 inch cubes
½ cup of chopped shallots
2 scallions
4 garlic clove
1 chicken bouillion
parsley
scotch bonnet pepper
fresh thyme
1 cup of bitter orange juice
½ cup of vegetable oil
salt, pepper and hot pepper to taste 1 teaspoon thyme
1 chopped large onion

Directions


in a pestle prepare the traditional marinade by grinding all the spices and herbs plus one chicken bouillon except the onions.

Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator.

Place the marinated pork on the stove, add water to cover all ingredients and boil on medium heat for 45 minutes.

Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside but tender on the inside. As another option, bake in the oven in large baking pan until tender.

Serve with fried plantain and picklese

TASSOT


Ingredients


2 pounds of goat cut into small cubes
½ cup of chopped shallots
2 scallions
4 garlic clove
1 chicken bouillion
parsley
scotch bonnet pepper
fresh thyme
½ cup of bitter orange juice
¼ cup lime or lemon juice
½ cup of vegetable oil
salt, pepper to taste

Instructions


in a pestle prepare the traditional marinade by grinding all the spices and herbs plus one chicken bouillion. 

Put all ingredients except the oil in a large pot and marinate at least 4 hours


Transfer meat mixture to medium saucepan or pressure cooker and add water to cover.

Heat to boiling and reduce heat . Simmer covered until meat is very tender.

Fry meat in a large pan until crisp and golden brown.



Haitian Meatballs


Ingredients


4 bread slices
milk or water
½ cup flour
1 egg
2 scallions
4 garlic clove
2 chicken bouillion
parsley
scotch bonnet pepper
fresh thyme
1 pound freshly ground lean beef
2 slices smoked ham or bacon, minced
2 garlic minced clove
1 tbsp tomato paste
Salt, black pepper, and hot pepper to taste
oil to fry
1 tablespoon of tomato paste
1 onion
1 small green or red bell pepper
1 lime
1 tsp of vinegar
2 tablespoon  of olive oil for the gravy

Instructions


Start by removing the rims of the bread slices if using bread slices and retain just the white part and soak them in the water or milk.

in a pestle prepare the traditional marinade by grinding all the spices and herbs plus one chicken bouillion except the onions.

Remove the marinade from the pestle and add it to a large bowl.   Squeeze the milk or water from the bread and mix it with the meat.

This next move is the one that is going to tenderize the meatballs.  with a large spoon take a scoop of the meat and bread mixture and place it in the pestle and pound it until it is finely mix with the bread and place it in a bowl and continue to pound the rest of the meat and bread mixture as such until all the meat has been pounded.

Add the marinade, egg, lime vinegar, mix well and set aside for an hour or two.

In a large pan, add enough oil to fry.   meanwhile add the flour in a plate and start rolling the meat in your hand to form small to medium size meatballs which you will pass in the flour before frying in the oil until golden brown.  When all the meatballs have been made...

In a sauce pan, heat two tablespoon of olive oil, add the tomato paste and let it fry for 1 minute and add 1 cup and a half of water, a bouquet garni, scotch bonnet pepper, minced garlic (1 clove) the last chicken bouillon and let boil.

When the sauce is reduce to a 3/4 of its original size add the meatballs and the sliced bell pepper and let it boil over medium heat.  After 10 minutes the sauce should be about ready add the sliced onions and cook for 2 minutes and remove from heat and serve with "Riz Nationale" (rice and beans).

Grilled Goat Meat

Ingredients

legs of goat, cut into 1" pieces, cleaned well
2 qt of boiling water
6 limes
2 scallions
4 garlic clove
6 twigs of parsley
1 Tablespoon of butter
3 sprigs of fresh thyme
2 tablespoon of oil
1 tablespoon of rum
1 tablespoon vinegar
1 Scotch bonnet pepper
1 onion
1 chicken bouillon
salt and pepper to taste


Instructions 

In a big pot, add the water, cut three limes into two and add it to the water and four twigs of parsley and let boil.

In a small cut the remaining limes and strain the juices into a small bowl.

Place the meet into a bowl and rub it with the meat with the juice-less limes and rinse twice with cold water.

When water starts to boil from the pot, remove the pot from the fire and add the goat meat to the boil liquid for a last hot wash by making sure that you squeeze the hot lemon on the meat and drain by removing all residues and pass the meat under cold water one last time.  This process should be able to remove all the strong smell from the meat.

Prepare a marinade (Haitian style) by crushing garlic, salt, pepper, parsley, chicken cube, thyme together.  Add this marinade, vinegar, rhum and lime juice to the meat and let it marinate for three hours minimum.   

Turn on the stove and place the meat in a saucepan, cover and let it cook until tender. (amount of time depends on piece of meat)

Then put the goat on a grill and baste with sauce from the saucepan to which you would have added the butter and oil.

Serve this hot! it is great with fried plantain and a side of picklese

Beef Tassot


2 Lb boneless beef round steak cut into 1" cubes
1/4 c of bitter orange juice
1/4 c lime juice
1 tablespoon vinegar
1 Scotch bonnet pepper
Onion
2 scallions
5 Garlic cloves
1 chicken bouillon
salt and pepper to taste
Parsley
Thyme

Sauce Ti Malice

Instructions

in a pestle prepare the traditional marinade by grinding all the spices and herbs plus one chicken bouillon except the onions.

Combine meat, bitter orange juice and lime juice in large bowl. Let stand covered at room temperature, stirring occasionally, 4 hours.

Transfer meat mixture to medium saucepan; add water to cover. Heat to boiling; reduce heat. Simmer covered until meat is very tender , about 1 hour.

Drain beef; pat dry. Heat 11/2 inches oil in large skillet to 375 degrees. Fry beef, half at a time, in oil until crisp and golden brown, about 3 minutes. Remove with slotted spoon; drain on paper toweling; sprinkle with coarse salt.

Serve Tassot with Sauce Ti Malice.


Rognons Sautee/ Sauteed Kidneys

2 kidneys, trimmed off fat
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced
2 lime
1 chicken bouillion cube
2 tablespoons tomato paste
1/2 cup of vinegar
parsley
Thyme
Freshly ground black pepper
2 scallion
 2 garlic
1 scotch bonnet pepper
onion
bay leaf

Set each kidney flat side down on a work surface. Using a thin, sharp knife, cut each kidney by cutting out the tough core at the center of each kidney, and cut out each round section. You should remove all white traces. Next it is very important to soak the kidney in a bath of 1/3 vinegar (I use white vinegar)
egar) and 2/3 parts water for 10 minutes.  Soaking is important to ensure that there is no smell or taste of urine. If the kidney is not cleaned properly there is a chance that your dish might be ruined.

While soaking place a pot of water on the stove by adding two lime halves, 1 twig of parsley.  When water boils, drain the vinegar water from the kidneys and add the boiled water by squeezing the hot lime on the kidneys (be very careful it is hot do it with the aid of a spoon) let the kidney soak in the hot bath for less than than 30 second and drain and rince well with cold water.   The kidneys are ready to be marinated. 

 Prepare the marinade with the herbs and spices without bay leaf and add it to the kidneys and set aside for a couple of hours or more.  

In a large skillet, heat 3 tablespoons of the olive oil. Add the kidney and cook  the kidneys over high heat until browned and cooked, about 5 minutes. Transfer the kidneys to another  plate.

In the pan add the tomato paste until it is brown

 and add 1 cup of water  with a bouquet garni, bay leaf, salt and pepper to taste and let simmer and reduce to half.  When sauce is ready add the sliced onions for 1 minutes than add the kidneys. Mix well, allow to cook for 1 minute and remove from fire. 

Transfer the kidneys to plates and serve with boiled plantain and other roots.

Sauteed Liver

2 kidneys, trimmed off fat
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced
2 lime
1 chicken bouillion cube
2 tablespoons tomato paste
1/2 cup dry red wine
parsley
Thyme
 black pepper
1 scallion
garlic
1 scotch bonnet pepper
bay leaf

Boil one cup of water with one lime.  When boil add the liver in a bowl and the boiled water and let soak for 30 second and try to remove the grey veil off the liver if it is not already removed and cut the meat into chunks.  

 Wash twice thoroughly under cold  water. 

 Prepare the marinade with the herbs and spices and add it to the liver and set aside for a couple of hours or more.  

In a large skillet, heat 3 tablespoons of the olive oil. Add the liver and cook  the liver over high heat until browned and cooked, about 5 minutes. Transfer the liver to another  plate.

In the pan add the tomato paste until it is brown 

 and add 1 cup of water  with a bouquet garni, bay leaf, salt and pepper to taste and let simmer and reduce to half.  When sauce is ready add the sliced onions for 1 minutes than add the liver and mix  well, allow to cook for 1 minute and remove from fire. 

Transfer the liver to plates and serve with boiled plantain and other roots.

Beef with Okra

Yield: 6 to 8 servings

Ingredients:

5 pounds beef neck bones or 4 pounds stewing beef
1 lime, cut in half
6 tablespoons pikliz vinegar, or to taste
1 green bell pepper, sliced thin
½ red bell pepper, sliced thin
1 shallot, sliced thin
2 scallion sprigs
3 garlic cloves
½ teaspoon black pepper, or to taste
2 teaspoons seasoned salt
2 teaspoons salt
4 to 6 cloves
2 tablespoons tomato paste
4 small carrots, cut in ½-inch rounds
2 pounds okra, fresh or frozen, snip ends and cut in 3 to 4 pieces, depending on the size
1 thyme sprig
2 teaspoons butter

Method:

in a pestle prepare the traditional marinade by grinding all the spices and herbs plus one chicken bouillon except the onions. 

Rinse meat with cold water. Clean meat with lime and rinse with water again. Marinate meat with traditional
marinade in a pestle prepare the traditional marinade by grinding all the spices and herbs after add vinegar, green and red bell pepper, shallot, ½ onion, black pepper, salt, and cloves. (Marinate overnight or at least 2 hours for flavor enhancement).

On medium-high heat, steam meat, covered, in the marinated juices for 30 minutes. When meat juices start evaporating add tomato paste with ½ cup of water and continue browning for 20 minutes, stirring occasionally on medium heat. 


Add ½ sliced onion, carrots, okra, and thyme with ¼ cup water and cover for 20 minutes. Add 4 cups water, bring to a boil, and cook for 20 minutes, stirring every 10 minutes. Add butter and serve with white rice.

Haitian Legumes Recipe

2lbs beaf with bones still attached  trimmed of  all fat cut into chunks (this recipe can be made with either beef or pork or a combination of the two meat)
1/4-1/2 cup olive oil
2 eggplant, chopped into 2-inch cubes
chayote(militon)
2  green bell peppers, chopped into 2-inch pieces, divided
3  scallions, chopped fine
garlic cloves, minced

fresh parsley, chopped
large head of cabbage, remove outer leaves, core and chop into 2-inch pieces

20 ounces frozen lima beans
12 ounces string beans
2-3 peeled and sliced carrots, into 2-inch pieces
1 (10 ounce)box frozen chopped spinach
1bunch watercress, chopped

2 chicken cubes(chicken bouillon soup cubes)
3 tablespoon of tomato paste


2 lemons, juice 
salt, to taste
fresh ground black pepper, to taste
4 garlic cloves
thym

parsley
scotch bonnet pepper
1 bay leaf
4 garlic clove
scallion
Instruction

Wash beef with lime and cold water and set aside

With scallion, 3 garlic, 1 chicken bouillon, half of the parsley and marinate the meat for a couple of hours with this mixture, add the lemon juice as well.

In a dutch oven, add the meat with 1 cup of water and a small amount of oil and cover with medium heat. 

When meat starts to tenderize, continually adding tomato paste mixture as needed, so beef does not burn or dry out. (Browning the meat).  When cooked and tender, remove the meat and set aside. add the vegetables. First, add the cabbage and eggplant, next add the lima beans and green beans. Add the carrots, and chayotes – allow to steam until somewhat tender, then add spinach and watercress.Pour some oil over the vegetables, add the butter and continue to let steam until tender.

Once tender, remove the eggplant and chayote and mash them in a bowl and place them back in the dutch oven along with the meat.  Stir everything together, add a chicken bouillon, scotch bonnet pepper, salt and pepper to taste, bouquet garni and let it simmer for the next 10 to 20 minutes.  five minutes before the end of the cooking add sliced onion, green bell pepper, 1 minced garlic, and a slice of butter.  Adjust seasoning to taste.

This also goes very well with white rice and any bean sauce or a riz national.


Enjoy! This dish is great for vegan without the meat.

Blood Sausage

Ingredients:

 For 10 persons 
1 liter of blood Juice of (beef or pork, goat)
 2 limes 
15 chives 
10 sprigs parsley
5 sprigs thyme
 4 peppers
1 liter of oil
 
milk or water salt 

bread
1 bundle of hoses string
malaguette (bois d'inde)

For the broth:
5 liters of water 
1 scotch bonnet pepper
5 sprigs parsley
 salt and pepper

Instructions

2 hours + 30 minutes


Cut into small pieces the bread and soak it in the milk or water.

Wash casings in lemon water, return them, rinse and drain them.  Check if they are not pierced by blowing air through the hoses.

Wash and finely chopped the herbs and spices.  Place a large pan on the stove and add oil.  When heated add the chopped spices over low heat for 10 to 15 minutes.

Squeeze the bread with your hands pressing well to remove any water or milk Crumble the bread or pass through a food mill over the vessel containing the blood Mix and add salt.

Gradually add oil and the heated spices in the blood and bread mixture and set aside.

Boil salted water in a large pot with the chives, parsley, malaguette, scotch bonnet pepper slightly split.

Using a funnel fill the casing with the blood mixture.  Tie each ends with the strings.  When water starts to boil, lower the heat and add the casing carefully.  

Cook over low heat about 30 minutes Prick the casings using a pin to see if cooked.

Remove from fire when oil comes out instead of blood from intestines.
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Variation
A delicious variation of this recipe, instead of boiling the blood sausages, one can fry them.  It is absolutely delicious