16306: From LMB Recipe - Haitian Legume (fwd)

[Bob Corbett <corbetre@webster.edu>]

From: LMB <lauretteb@yahoo.com>

Haitian Legume

Sun-Sentinel
Posted May 23 2001

Serve with Black Mushroom Haitian Rice (recipe given). If
you prefer, you can use shrimp instead of blue crabs, but
this is not traditional.

Marinated Beef: 2 cloves garlic 1/4 cup chopped fresh
parsley (save the stems and bits of leaves for completing
this dish) 21/2 pounds beef cubes for stew 1 tablespoon
lime juice 1 tablespoon sour orange juice*, optional Salt,
to taste 1 rib celery, sliced 2 tablespoons oil 1/2 cup
water 2 plum tomatoes, chopped 1 small onion, chopped (save
the end slices for completing this dish) 1/2 red bell
pepper, seeded and chopped 1/2 green bell pepper, seeded
and chopped 2 carrots, sliced into coins 1 cup 1-inch
pieces string beans (about 24 beans; 5 ounces) 3 sprigs
fresh thyme, leaves removed „fTony Chachere¡¦s Original
Seasoning, to taste Blue Crabs: 4 live or frozen and thawed
blue crabs, trimmed, cleaned and cut in half** Water 1
lime, halved 3 cloves garlic 3 tablespoons chopped fresh
parsley 1 teaspoon crab boil spices 1 teaspoon complete
seasoning (sold under such brands as Sazon Complexa or Goya
Adobo All-Purpose Seasoning) 3 tablespoons oil Scotch
bonnet pepper, to taste Mixed Vegetables: 1 chayote, pared
and chopped 1 eggplant, peeled and cut into 1-inch chunks
1/2 head green cabbage, inner tight leaves of head
shredded, loose leaves saved for another purpose 1 cup
water ƒ{ To make meat: With a mortar and pestle, pound
garlic and parsley into a paste. Place meat in a
nonreactive container. Rub meat with garlic paste. Add lime
juice, sour orange juice if using, salt and celery. Toss to
combine and coat. Let marinate 30 minutes. Heat the oil in
a nonreactive, heavy Dutch oven over high heat. Add the
meat and marinade and cook until meat is brown (it will
lose its raw color but not turn golden) and exudes juices.
Cover tightly and cook over medium heat, checking regularly
to see if pan cooks almost dry (you will hear meat sizzling
or frying when pan is dry). Stir meat, loosening browned
bits from bottom of the pan with a wooden spoon, and add
1/2 cup boiling water, cover, and continue to cook,
checking for liquid in pan and adding water. Cook until the
meat is tender enough to cut with a wooden spoon; the
entire process will take about 45 minutes. (When we cooked
the meat it became tender, but the pan never cooked dry, so
after 45 minutes we removed the lid and cooked the meat
over high heat until the liquid evaporated and the meat
browned in the pan.) When the meat is tender, add tomatoes,
onions, bell peppers, carrots, string beans and thyme.
Cover and continue cooking 15 minutes until vegetables are
soft. Season with Tony Chachere¡¦s Original Seasoning. To
make crabs: Meanwhile, place unwashed live crabs in freezer
at least 20 minutes to make them easier to handle. When
ready to cook, rinse the crabs under warm water. Then
remove tips of legs and sex organ that is a large Y-shaped
piece on the bottom of the crab. Remove mouth from front of
crab and cut crab in half lengthwise. Also remove spike on
each side of back shell; chop them off. Using fresh or
frozen crabs, clean crabs with fresh water and rub with
lime halves to coat with juice. With a mortar and pestle,
pound garlic and parsley together. Use to coat crabs. Let
sit about 15 minutes. Season crabs with crab boil seasoning
and complete seasoning. In a skillet over medium heat, heat
oil. Add scotch bonnet pepper and saute 1 minute to flavor
oil. Add crabs, cover and cook about 15 minutes until crab
shells turn red. To make vegetables: Place all vegetables
in a large pot with water. Bring to a boil over high, cover
reduce heat to medium to medium low and cook about 60
minutes until very tender and most of the water has
evaporated. When tender, use a mortar or potato masher to
mash the vegetables together well. To complete: Add the
mashed vegetables and crab with pan juices to the beef. Cut
the usable onion from any end slices of onion you may have
accumulated and add some cut-up parsley stems and leaves
you may have sitting around (remember, in Haitian cooking,
nothing goes to waste). Stir well to combine and let simmer
about 10 minutes to meld flavors. If pan seems dry, add
water about 1/4 cup at a time. There should be a little
sauce but dish shouldn¡¦t be soupy. Adjust seasoning (any
of the commercial seasoning mixtures, oil, lime juice,
scotch bonnet, onion). Makes 8 servings. Per serving: 460
calories, 54 percent calories from fat, 37 grams protein,
16 grams carbohydrates, 5 grams total fiber, 27 grams total
fat, 126 milligrams cholesterol, 351 milligrams sodium.
Shrimp variation: Peel and devein about 1 pound medium
shrimp. Marinate them as you would the crab, reserving them
until the very end. When the beef and mashed vegetables are
combined, add the shrimp, turn heat to high, stir the
shrimp into the mixture and cook 7 to 8 minutes or until
opaque. Per serving: 476 calories, 52 percent calories from
fat, 41 grams protein, 16 grams carbohydrates, 5 grams
total fiber, 27 grams total fat, 183 milligrams
cholesterol, 377 milligrams sodium. *You can substitute a
second tablespoon of lime juice. **Live and frozen blue
crabs are available at Broward Meat and Fish Co., 4300 N.
State Road 7, Lauderdale Lakes, 954-484-1952. Live ones are
available at Captain Mike¡¦s Fresh Fish & Seafood, 4963 S.
State Road 7, Fort Lauderdale, 954-791-2955 and at Two
Bills Seafood, 4501 SW 44th Ave., Fort Lauderdale,
954-583-1280. Call to enquire about availability.

source:http://www.sun-sentinel.com/features/food/sfl-523legume,1,6167322.story

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