16308: LMB Haitian recipes #6 (fwd)

[Bob Corbett <corbetre@webster.edu>]

From: LMB <lauretteb@yahoo.com>

Haitian recipes

April 16, 2002

SALADE RUSSE
RUSSIAN SALAD

1 can (15 ounces) corn
1 pound cooked green peas
1 pound cooked green beans, or 1 can French-style cut
1 pound carrots, peeled, cooked, diced
1 pound cooked beets, diced

VINAIGRETTE

1/4 cup chopped onions
1/4 cup chopped parsley
Ground pepper to taste
1/3 cup white vinegar
1/2 cup olive oil
Salt to taste

In a large bowl, combine all the salad ingredients.

In a small bowl, whisk together the vinaigrette
ingredients.

Pour the vinaigrette over the salad ingredients.
Refrigerate 2 hours to allow the flavors to meld before
serving.

Makes 12 side-dish servings. From Marie Jose Alce Tested by
Susan Selasky for the Free Press Test Kitchen 159 calories
(41% from fat),7 grams fat (1 gram sat. fat), 21 grams
carbohydrate, 4 grams protein, 137 mg sodium, 0 mg
cholesterol, 48 mg calcium, 6 grams fiber.
______________________________________________
BANANE PESE (TWICE-FRIED PLANTAIN SLICES)

1/2 cup vegetable oil
2 medium-size green plantains, peeled, cut crosswise into
1/2-inch slices
2 cups salted water

In a large, heavy skillet, heat the oil over medium until a
light haze forms above it. Add as many plantain slices as
you can without crowding the pan, and brown about 2 minutes
on each side.

As they brown, transfer them to paper towels to drain.

On a cutting board, use a spatula to press each slice into
a flat round about 1/4-inch thick and 2 inches in diameter.
Dip the rounds in salted water and shake off the excess.
Heat the oil and fry the rounds again, about 1 minute on
each side. Drain on paper towels and serve at once.

Makes 4 servings.

Adapted from "Mountain Maid Best Made Cookbook" (Mountain
Maid Self-Help Project, $10.) Tested by Susan Selasky for
the Free Press Test Kitchen 202 calories (48% from fat),11
grams fat (1 gram sat. fat), 29 grams carbohydrate, 1 grams
protein, 4 mg sodium, 0 mg cholesterol, 3 mg calcium, 2
grams fiber.
____________________________________
GRIOTS (GLAZED AND BRAISED PORK)

1/4 cup vegetable oil
2 pounds boneless pork loin, cut into 2-inch cubes
1 cup finely chopped onions
1/4 cup finely chopped shallots, or substitute green onions
(white part only)
1 cup strained fresh orange juice
1/4 cup strained fresh lime juice
1/4 cup water
1/4 teaspoon crumbled dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 small hot pepper, minced

In a large, heavy skillet, heat the vegetable oil over
medium until a light haze forms above it. Add the pork
cubes. Turn frequently with a spoon and adjust the heat as
necessary so the cubes brown richly and evenly without
burning.

Stir in the onions, shallots, orange juice, lime juice,
water, thyme, salt, pepper and hot pepper.

Bring to a boil over high heat, then cover the skillet,
lower the heat and simmer 30 minutes.

Uncover the skillet, increase the heat to high and,
stirring frequently to prevent the meat from sticking, cook
briskly 10 minutes or until the sauce thickens to a syrupy
glaze.

Makes 4 servings. From "Mountain Maid Best Made Cookbook"
(Mountain Maid Self-Help Project, $10) Tested by Susan
Selasky for the Free Press Test Kitchen 414 calories (52%
from fat),24 grams fat (5 grams sat. fat), 13 grams
carbohydrate, 36 grams protein, 367 mg sodium, 100 mg
cholesterol, 46 mg calcium, 1 gram fiber.
_____________________________
RIZ ET POIS (RICE AND BEANS)

1 cup dried red kidney beans
1 1/2 teaspoons salt, divided
Freshly ground black pepper to taste
6 to 8 cups water
2 tablespoons vegetable oil
2 to 3 cloves garlic, peeled, minced
1 green pepper, cored, chopped
2 green onions, chopped
1 to 2 tablespoons fresh chopped parsley
1/2 teaspoon black pepper
Salt to taste
1/2 teaspoon ground cloves
1 tablespoon butter
2 cups uncooked long-grain white rice

In a large sieve or colander, wash the beans under running
water until the draining water runs clear. Transfer them to
a heavy 3- or 4-quart saucepan.

Add 1/2 teaspoon of the salt and the ground black
pepper.Pour in 6 cups of the water.

Bring to a boil over high heat. Reduce the heat to low and
simmer, partially covered, 1 1/2 hours or until the beans
are tender but intact. Drain the beans and reserve the
cooking liquid.

In a large, heavy skillet, heat the vegetable oil. Add the
garlic, green pepper, green onion, parsley, pepper, salt
and cloves. Saute about 5 minutes. Add the beans and stir
until heated through. Watch carefully for any sign of
burning. Set aside.

Measure out the bean cooking liquid and add enough water to
make 4 cups.

In a large saucepan, melt the butter over medium heat. When
it is very hot, but not smoking, add the rice and stir 1-2
minutes, or until the grains turn somewhat milky and
opaque.

Stir in the 4 cups of reserved liquid and water, the
remaining 1 teaspoon of salt and more ground black pepper
to taste. Bring to a hard boil. Reduce the heat, add the
cooked bean mixture, cover tightly and reduce the heat to
the lowest possible setting. Simmer 20 minutes, or until
the rice is tender and has absorbed all the liquid.

Taste for seasoning and adjust if necessary with salt and
pepper. Fluff the rice and beans with a fork and serve hot.


Makes 6 servings. Adapted from "Mountain Maid Best Made
Cookbook" (Mountain Maid Self-Help Project, $10.) Tested by
Susan Selasky for the Free Press Test Kitchen 395 calories
(14% from fat),6 grams fat (1 gram sat. fat), 72 grams
carbohydrate, 12 grams protein, 654 mg sodium, 0 mg
cholesterol, 76 mg calcium, 8 grams fiber.
_________________________________
CONCH IN CREOLE SAUCE

1 1/2 pounds shelled conch, cleaned, skinned
2 limes, halved
1/4 cup unsalted butter
1 medium onion, peeled, halved, sliced
3 cloves garlic, peeled, minced
1 1/2 teaspoons minced shallots
1 tomato, peeled, seeded, chopped
3/4 cup water
3 tablespoons tomato paste
1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
thyme
1/2 Scotch bonnet chile, minced
Salt and black pepper to taste
Hot cooked rice

Pound the conch to 1/8-inch thick with a mallet; cut it
into 1 1/2-inch squares. Place the conch in a medium bowl;
squeeze the limes over the top. Add the lime rinds and
water to cover. Cover and refrigerate 1-1 1/2 hours. Drain
and discard the rinds.

In a Dutch oven or large pot, melt the butter. Add the
onion, garlic and shallots and saute until soft but not
brown, about 5 minutes.

Stir in the tomato, water, tomato paste, thyme, minced
chile and conch. Heat over medium to boiling; reduce the
heat to low. Simmer, partially covered, until the conch is
fork tender, 45-50 minutes, stirring occasionally. Season
to taste with salt and pepper.

Serve over hot cooked rice.

Makes 4 servings. Adapted from "Mountain Maid Best Made
Cookbook" (Mountain Maid Self-Help Project, $10.) Tested by
Susan Selasky for the Free Press Test Kitchen 341 calories
(38% from fat),14 grams fat (7 grams sat. fat), 16 grams
carbohydrate, 36 grams protein, 167 mg sodium, 122 mg
cholesterol, 147 mg calcium, 2 grams fiber.

Source:
http://www.freep.com/features/food/hairec16_20020416.htm








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