[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]
29371: Hermantin(News)Linda Bladholm's A Fork on the Road: Online-Only Recipes (fwd)
From: leonie hermantin <lhermantin@hotmail.com>
Posted on Tue, Oct. 24, 2006 , Miami Herald
Linda Bladholm's A Fork on the Road: Online-Only Recipes
SAUCE
SAUCE TI-MALICE (Haitian Hot Sauce)
This sauce is served with everything from fritters to fried meat and plantains.
• 1 cup finely chopped onions
• ½ cup finely chopped shallots
• ½ cup lime juice
• 2 large garlic cloves, finely chopped
• 2 teaspoons finely chopped fresh hot peppers, preferably red
• ¼ cup olive oil
• Salt and freshly ground pepper
Mix the onions and shallots with the lime juice and set aside at room
temperature for about an hour. Pour into a small saucepan, and add the garlic,
hot peppers, oil and salt and pepper to taste. Bring to a boil, stir, and
remove from the heat. Allow to cool before serving. Makes about 2 ½ cups. Good
with glazed pork chunks; see following recipe.
Source: Adapted from The Complete Book of Caribbean Cooking by Elizabeth
Lambert Ortiz (Ballantine, 1973).
Per serving: 16 calories (72 percent from fat), 1.4 g fat (0.2 g saturated, 1 g
monounsaturated), 0 cholesterol, 0.1 g protein, 1.1 g carbohydrates, 0.1 g
fiber, 0.5 mg sodium.
SIDE DISH
HAITIAN FRITTERS
These fritters are called marinades and can be sweet or savory. If making sweet
fritters, reduce the salt slightly and add a tablespoon of sugar and ¼ pound
mashed banana or diced pineapple, mango or other fruit to the batter. To make
savory fritters add 4 ounces soaked, drained and shredded salt cod or diced
cooked chicken, shrimp or veggies and chopped shallots, parsley and hot pepper
to taste to the batter.
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 4 eggs
• 2 teaspoons unsalted butter, melted and cooled
• 2 teaspoons vegetable oil
• 2 teaspoons rum
• Oil for deep-frying
Sift the flour with the baking powder and salt into a bowl. Make a well in the
center and add the eggs, butter, oil and rum. Beat thoroughly until the better
is smooth. Let the batter stand 1 or 2 hours before using. Stir in the fruit
and sugar for sweet fritters, or add the salt cod, chicken, shrimp or veggies
and seasonings if making savory fritters (see note above).
Heat at least 2 inches of vegetable oil in a deep kettle to 370 degrees on a
frying thermometer. Drop fritter batter by the tablespoon into the hot oil,
frying 3 to 4 at a time until golden brown on both sides, turning at least
once. Drain on paper towels and serve hot. Makes about 24.
Source: Adapted from The Complete Book of Caribbean Cooking by Elizabeth
Lambert Ortiz (Ballantine, 1973).
Note: Recipe is too variable for meaningful nutritional analysis.
_________________________________________________________________
Stay in touch with old friends and meet new ones with Windows Live Spaces
http://clk.atdmt.com/MSN/go/msnnkwsp0070000001msn/direct/01/?href=http://spaces.live.com/spacesapi.aspx?wx_action=create&wx_url=/friends.aspx&mkt=en-us