16252: LMB: Recipes 1

[Bob Corbett <corbetre@webster.edu>]

From: LMB <lauretteb@yahoo.com>
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HAITIAN STYLE FRIED FISH
(poisson frit a l'haitienne)

serves 4-6

2 pounds of fish, cut into pieces (or 4-6 small fish)
3 tables spoons lemon juice
3 shallots, chopped or 1 chopped onion
2 cloves garlic, minced
Salt and pepper to taste
Flour
Oil for frying
2 tablespoons of tomato sauce
1 spig parsley, chopped
1 whole hot pepper
Sauce
Rub the fish pieces with some of the lemon juice
Place fish in a glass container and spinkle on all sides with remaining
lemon
juice, shallots, garlic, salt, and pepper. Let marinate for 2-3 hours in
the
refrigerator.

Remove fish, reserving marinade, and pat dry.

Dip fish into flour, dusting off excess flour, and fry in hot oil. Set
aside on
a heated plater.

Sauce: Pour off all but one tablespoon oil from the frying pan. Add the
reserved marinade, tomato sauce, hot pepper and pasley. Simmer about 10
minutes, adding a little water if necesary. Adjust seasoning and return
the
fish to pan. Heat for another 3-5 minutes.

SHRIMP CREOLE
(Crevettes a l'haitienne)

Serves 4-6
2 pounds raw shrimp, peeled and deveined
3 tablespoons white wine
Seasoned salt to taste
1 teaspoon onion powder
2 teaspoons minced garlic, or garlic powder
2 tablespoons lemon juice
2 tablespoons olive oil
1 large chopped tomato
1 onion, thinly sliced
1/2 green pepper, sliced (optional)

Combine two tablespoons wine, seasoned salt, onion powder, minced garlic
and
lemon juice. Pour this mixture over the shrimp and marinate for at least
one-half hour.

Remove the shrimp from the marinade and reserve the marinade.

In a skillet, biefly saute onion, green pepper, and garlic in olive oil.
Add
the tomato, one tablespoon of wine and the marinade; simmer until
vegetables
are tender. Add shrimp and cook 10 minutes, or until shrimp are done. Be
careful not to overcook.

Serve with white rice.
CHICKEN WITH BLACK MUSHROOMS
(Poulet au "djondjon*")

* Djondjon mushrooms (dried black Haitian mushrooms) should be available
at
Haitian Markets.

Serves 4-6

1 whole chicken, cut into pieces
3 cloves garlic, crushed
Salt and pepper to taste
1/4 teaspoon ground cloves
2 tablespoons chopped parsley
1 onion sliced
Juice of one lemon or lime
1 1/2 cups of djondjon
2 cups boiling water
2 tablespoons vegetable oil
1 tablespoon tomato sauce
3 tomatoes quartered
Hot sauce or hot pepper to taste
1 pound okra, cleaned and ends removed (optional)
Wash the chicken and season it with garlic, salt, pepper, ground cloves,
parsley, onion, and lemon juice. Marinade for at least one hour.

Steep the mushrooms in boiling water for about 5 minutes. Discard the
mushrooms
and set the juice aside.

Remove the chicken, reserving marinade. In a large heavy pan, heat the oil
and
brown the chicken pieces.

Add the mushroom juice, marinade, tomato sauce, tomatoes, hot sauce (or
peppers). SImmer covered, basting several times, until chicken is tender,
about
20 minutes. If desired, add okra during last 10 minutes of cooking. Serve
with
white rice.