Week end cook out menu

Appetizers

Smoked herring pate/ Papita
Onion tartlets
Croustade de courgettes


Meats

Stuffed fillet of beef
Grilled chicken


Grilled crayfish
Meat stuffed papaya


 Red bell pepper and Mirliton salad
Grilled asparagus/ hollandaise sauce

Drinks
Soursop juice
Passion fruit juice

Dessert
Blanc mange/mango sauce
Snow cone (fresco) Syrup Tamarind

Tasso Tasso de boeuf

Tasso is an old method of preserving meat that is almost no longer used today; except in the country. It's one of our Taino Indians cooking heritage.
Tasso can be made of any kind of lean strip of meat heavily seasoned, dried and either fried or grilled, but never smoked. Although it can be used as a seasoning for vegetables and soups,its not like the famous Cajun tasso , but it's more of beef jerky type only not as chewy, tasso can also be used for sandwiches,salads and,pastas.
In Haiti Tasso is mostly made with beef or goat occasionally with turkey. The very distinctive and delicious flavor of the meat is carried on today in a modern version.

3 lbs of fresh brisket, flank steak, pot roast
cut into 1/4 to 1/2 inches slices
juice of 2 sour oranges
juice of 2 limes
4 cloves of garlic finely chopped
2 scallions finely chopped
1 tabs of salt
2 scotch bonnet pepper chopped
4 sprigs of thyme
1tsp of ground cloves (yes this is correct, one teaspoon)
1 tsp of ground black pepper
1/4 of a cup oil

Place meat and the rest of the ingredients in a large plastic bowl, cover, let marinate at least 4 hours or overnight in the refrigerator.
When the meat is well marinated it can be put to dry in the sun for 2-3 days or until the meat is totally dried without any moisture and it will be ready for frying or grilling.
The other way to proceed is to place the meat in a pan , add enough water to cover it ( about 3 cups) boil until meat is cooked but not tender, because it's going to be cooked again. Drain meat , reserve the cooking broth to make sauce ti Malice. At this point it's ready for frying or grilling  Fry meat in hot oil quickly to obtain a nice golden color, but not too long so the meat doesn't dry up too much, or grill 3 inches from the fire to obtain a  golden color.
Tasso is usually serve with fried plantain, , avocado salad, acrats, red beans and rice, sauce ti malice, pickliz




Enjoy

Grilled crayfish

In the countryside of Haiti many streams and rivers are abound of  fish and crayfish, specially the Artibonite river. Around that river there is an abundance of crayfish ,  and the vendors are often on the road  offering their catch for sale.
Crayfish is delicious, but grilled crayfish is divine.
This recipe can be used as an appetizer or a main course serve with white rice, avocado salad and  sweet fried plantains.
If crayfish is not available you can substitute for shrimp

2 lbs of crayfish
1/4 cup oil to brush crayfish


For the sauce

3 tabs of butter
1/4 cup peeled, sliced shallots
4 cloves of garlic smashed
1 tabs of tomato paste
1 small green scotch bonnet pepper seeded and chopped finely
juice of 1 lime
1/2 tsp salt
2 tsp of Worcestershire sauce
2 tabs of finely chopped parsley
1 tsp of finely chopped fresh thyme ( leaves only)
1/4 tsp of freshly ground black pepper
2 tabs dark rum
1/2 cup of stock

Brush crayfish with oil all over, place on hot grill for  one minute per side or until they turn into an orange color and the peel is charred.
Remove from grill , peel crayfish reserve shells. Place crayfish in a bowl, cover and put aside.
Place crayfish  peels in a small pot add one cup of water boil to reduce to half. Strain the broth and discard the peels.
In a medium size saucepan on medium heat melt the butter, add the shallots cook for a few minutes then add garlic, hot pepper and tomato paste, stir constantly for one minute add broth and the rest of the ingredients. Simmer for 5 minutes, add crayfish. Remove from heat , cover , let stand 10 minutes before serving.

Avocado salad

Salads are the best accompaniments for barbecues because of their freshness, crispiness and lightness. Some of the most delicious salads of  just a  few  ingredients are sometimes the best.

Dressing:

1/4 cup of olive oil
2 cloves of garlic finely smashed
juice of one lime or lemon or
2 tabs of vinegar
1 tsp of salt
1/4 tsp of black pepper
3 drops of Tabasco sauce

In a small bowl mix all the ingredients and put aside

Salad
3 ripe  avocados peeled and cut into  1 inch cubes
4 cups of cleaned watercress
1 medium red onion finely sliced
2 tabs of  chopped parsley

In a large plate place watercress , onion and lay avocado on top. Pour dressing  over salad, sprinkle with chopped parsley and serve.




Enjoy

Oysters on the half shell with herb butter

2 dozen of oysters
Mittens, towels, brush, and oyster knife



Herb butter
  
1 cup of salted butter
1 cup of cracker crumbs
2 garlic cloves smashed finely
2 tabs of lime or lemon juice
2 tsp of Tabasco sauce
2 tabs of finely chopped parsley
2 tbs of finely chopped scallions white parts  only
1 tsp of finely chopped thyme leaves only
Dash of nutmeg

Melt butter on a low heat in a small sauce pan. Add the rest of the ingredients  to the melted butter, stir for about 2 minutes.
 Remove pan from heat, cover  and put aside.

Under cold running water scrub and wash oysters. Discard any open ones
Place oysters bottom sides down on grill about 3-4 inches from the heat. Grill for 5 to 10 minuted depending on sizes. Remove as soon as they open , detached meat from shell with an oyster knife, cover with a 1/2 teaspoon of the herb butter and serve immediately with lime slices.




Enjoy

Happy 4th of july

Today's menu  is barbecue, grilling, grilling, grilling from meat to sea food , vegetables, fruits,and marshmallow there is no end to it.

Appetizers

Brochettes of goat
Grilled oysters on the half shell with herb butter
Chiquetaille de Morue


Grillades

Chops and Steaks
Grilled salmon or Pimentad
Burgers and Sausages


Tomato salad
Avocado salad

Grilled sweet potato
Grilled corn

Sea food gratin
Spinach souffle

Drinks

Water melon juice
Lemonade

Desserts

Grilled brochettes of Pineapple
Coconut Ice cream



Bon appetit

Grilled fish - Pimentad

This is a simple and delicious preparation for fresh small fish or fish fillets.
Made with sardines or other small fish, it can also be used as an appetizer.

12--15 cleaned sardines
3 cloves of garlic minced
1/4 cup of olive oil
2 tabs of lime or lemon juice
2 tsp salt
1/2 tsp of ground pepper
1 Scotch bonnet peppers minced
1 tsp of finely chopped fresh thyme

In  a bowl mix all the ingredients, make a few diagonal slits on the fish and place them in the marinade for about one hour. Discard marinade, pat dry the fish, place on hot grill and cook 3-4 minutes on each side until skin is crispy and charred.

Sauce
1/4 cup lime juice
2 tsp salt
 1/2 cup sliced shallots
2 Scotch bonnet peppers chopped finely
2 tabs finely chopped parsley
1 tsp of finely chopped fresh thyme

Mix all the ingredients and let marinade for one hour. Serve with fish.