Tuesday, February 15, 2011

Appetizers & Snacks

 

We have carefully selected to bring you the best appetizers and snack recipes.  All these recipes are also used as snacks in Haiti.  Appetizers are if there is a long period of time between when your guests arrive and when the main meal is served.  An example would be during a cocktail hour.  Appetizers might also serve the purpose of keeping guests happy during the long wait.  It can be served as part of the meal or they may be served before sitting at the table.
There are several choices when it comes to Haitian appetizers.  You can choose from dishes such as patties, corn fritters, Accra, tidbits of tasso or griot or the unescapable chicktaille.  Haitian appetizers are lighter variations of main dishes.  Haitian snacks all the day long and they have a variety of items to choose from, ranging from fruits, chips, the famous "Royal" to fresco, roasted peanut and the list goes on but there is nothing better for a snack than a plump, sweet and juicy fruit.


Papita (Green Plantain chips)

Ingredients


2 cups of vegetable oil for frying
2 large plantains
salt
Instructions

Peel plantain skin as shown. With your fingers pull the skin away from the white banana-like fruit inside and pull or cut off the fibrous strings, rub them with the lemon to prevent them from turning brown.  Slice the plantain crosswise into paper-thin rounds similar to the thinness of potato chips.
Fill a deep fryer or large, heavy saucepan with vegetable oil or shortening to a depth of 2 or 3 inches and heat to a temperature of 375 degrees on a deep-frying thermometer.  You will know that oil is hot enough when the oil literally begins to 'dance' or move in the skillet. If the oil begins to smoke, it has become too hot. Place small batches of the chips into the frying pan or skillet carefully separating them out with a fork. Some clumping is inevitable.

Deep-fry the plantain slices, a dozen or so at a time, for 3 or 4 minutes, turning them with a slotted spoon until they are golden brown on both sides. Tap the chips with the fork when they begin to turn a medium golden yellow. They are ready to be quickly scooped out when you hear a 'hollow' sound as you tap them.  As they brown, quickly remove the chips and place over paper towels to allow the excess oil to be soaked and use the shaker to salt them while still hot or at room temperature.

Serve the chips as soon after cooking as possible. They are undoubtedly best when eaten just after being fried

Tip:

You can serve the chips as a side dish, as a snack, or while having cocktails before serving dinner at a party.


Breadfruit Chips

Ingredients 

1 Breadfruit
Salt water
oil 
Instruction

Peel and cut the breadfruit and cut into very thin slices. Soak a few minutes in salted water, drain, fry in hot oil until chips are golden brown, season with salt.



Fried sweet potatoes

Ingredients

2 sweet potatoes
Salt water
oil

Instructions
Peel and cut the breadfruit and cut into very thin slices. Soak a few minutes in salted water, drain, fry in hot oil until chips are golden brown, season with salt.

Notes
This recipe can be made with either the pink skin potato or the orange skin. However, the taste change a bit as the pink skin potato is more firm but both delicious!  Try these scromptious potatoes 'sauce ti malice and picklese"

Bannann Peze (Fried Plantains)


Ingredients

2 plantains (green or yellow)

Salt water
oil
Instructions
Peel and cut the plantain crosswise into 1/2 inch slices and place them in the salted water
Place on the stove a heavy 12-inch skillet, add the oil over moderate heat.  When the oil is hot add as many plantain slices as you can without crowding the pan and brown for about 2 minutes on each side.

As the plantain browns, remove them from the oil and add them in a bowl.

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 each pressed plantain in salted water and shake off the excess and add them into the hot oil and fry them again, about 1 minute on each side. Drain on paper towels and serve at once. 
As they brown, transfer them to paper towels to drain.
serve immediately.
Serves 4.

Yuca frita


(Deep fried cassava)
Ingredients:
2 lbs of cassava (yucca root) peeled and cut into pieces
1 teaspoon of mashed garlic (optional)
1 teaspoon of parsley chopped finely (optional)
1 medium red pepper cut into small cubes
4 cups of oil
Salt
Tasty and easy to prepare, this dish goes very well as a side dish to meat or as an appetizer.
Instructions
Soak the cassava in 3 cups of water and 4 tablespoons of salt for 15 mins prior to cooking. 
Heat the oil in a frying pan. Take the cassava out of the water and put on a clean towel to drain excess water. Being careful with hot oil-splattering put the cassava in the hot oil. Deep fry until it is light golden. Put on a paper towel to drain excess oil.
In a separate pan heat 1 tablespoon of oil and sauté garlic, red pepper and parsley. Use to garnish the cassava. Serve hot.
Serve: 4 people

Simple Accra

Ingredients

1lb malanga (taro)
1 tsp salt
1 tsp black pepper
1 stalk scallion, chopped
½ onion, chopped
1 parsley chopped
1 packet of goya vegetable bouillon 
1 Scotch Bonnet pepper, chopped
1 egg beaten
Oil for deep frying
Instruction
In a bowl grate the malanga add the seasoning, herb, scotch bonnet pepper and egg and whisk the mixture until it becomes fluffy and doubled in volume.
Heat the oil until very hot. Drop the mixture by tablespoons into the hot oil. Turn when dark golden brown.
Remove from pan and drain on paper towels.  Serve with lots of "Picklese"
Variation
This recipe can be bone also with the addition of a couple of pieces of grated pumpkin.

Accra 1


Ingredients
1lb malanga (taro)
1 cup fresh black eyed peas (not dried)
1 tsp
salt
1 tsp black pepper
1 stalk scallion, chopped
½ onion, chopped
clove garlic, minced
¼ green pepper, chopped
1 Scotch Bonnet pepper,
chopped
1 egg beaten
1 tbsp flour, approx.
½ tsp baking powder
Oil
for deep frying
Instructions
Grate the malanga. Process black eyed peas, ½ cup water and seasoning in blender until about the same consistency as the grated malanga.
In a bowl, mix the malanga with the black eye pea mixture. Add the beaten egg then the flour and baking powder to make a very thick batter.
Heat the oil until very hot. Drop the mixture by tablespoons into the hot oil. Turn when dark golden brown.
Remove from pan and drain on paper towels

 Haitian Marinade

Ingredients 
1 egg yolk
1 cup of cooked smoked herring (optional)
2 egg whites
1 tbsp salt
2 scallions
2 tbsp parsley
1 teaspoon lime juice
1 tsp hot sauce
1 cup all-purpose flour
1 tablespoon baking powder
2 ½ cups water
2 cup oil
Instructions

Combine salt, scallion, parsley, lime juice, and hot sauce and set aside.
 Place flour with baking powder into a bowl.
 Mix all the ingredients in the bowl and make a batter
Pour the batter by spoonfuls into pan of heated oil or deep fryer and cook until golden brown on both sides
Variation
This recipe can be made with chunk of chicken meat or calf brain which is absolutely delicious.

Accras 2

Yield: About 24 accras
Ingredients:
1 teaspoon active yeast
¼ cup water
½ teaspoon sugar
1 cup sifted flour
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
½ cup milk
½ pound salt cod, soaked in cold water for ½ hour, rinsed 3 times, and shredded (or substitute any cooked, flaky white fish)
1 medium onion, minced
1 chicken cube bouillon (powder form)
½  Scotch Bonnet pepper seeds and stem removed, minced
½ cup minced scallion
1 teaspoon minced fresh thyme
1 egg, beaten
vegetable oil for frying


Add the yeast to the water, add the sugar, stir, and let sit for 10 minutes.
Blend together the flour, baking powder, and black pepper. Add the yeast mixture and the milk and beat with a whisk to make a smooth batter. Add the salt cod and continue to beat briskly.
 Add the remaining ingredients except the oil and again beat briskly. Allow the mixture to sit at room temperature for at least an hour and preferably 2.
Heat the oil and drop the batter a tablespoon at a time into it. Fry until golden brown, remove, and drain on paper towels. Serve hot.

Fish Cakes 

Ingredients
4 oz. Boneless salted cod
1 tsp. Onion powder
1/2 tsp. Granulated garlic
Salt to taste
1 tbsp. Baking powder
Water
Oil for frying
3 medium potatoes boiled and mashed
10 oz. Flour
Hot & Spicy Dip
1 tbsp. Tropical Inferno
1/2 Cup Tomato Ketchup
Seasoning Blend
1/4 tsp. Tropical Inferno
1 Pinch ground clove
2 tbsp. Vinegar
1/2 tsp of each -Thyme, Marjoram, Basil 1 Small onion minced
1 tsp. salt
4 Cloves minced garlic
2 tbsp. Worcestershire Sauce
Instruction
Boil the salted cod in water for five minutes then drain and cool under running water. Doing this tenderizes the fish and reduces the salt content. Shred the fish with your fingers. Mix together the fish, potatoes, 2 tbsp. 
Seasoning Blend, onion, garlic, baking powder and flour. Add water to the mix a little at a time until you get the consistency of a thick batter.  This is important, because you want your mixture to stay together when you add it to the hot oil. 
Adjust the seasonings to taste, and remember you started with salted cod, so you may not have to add much salt if any at all. 
Heat the oil in a wok or deep pan and drop the batter by the teaspoon full into the hot oil. Fry until golden brown.
 Place the fishcakes on paper towels to remove excess oil. serve hot. 
Mix together the Tropical Inferno Sauce and the Tomato Ketchup. Use as a dip for the hot fishcakes. 

Cod fritters

Ingredients
250 g fillet of cod salted
parsley
garlic
2 or 3 spring onions
1 onion, chopped
2 sprigs of parsley
1 c . Oil 
150 g of sifted flour
100 ml of boiled and cooled milk or evaporated milk 50 ml + 50 ml of water
2 eggs
salt
pepper
scotch bonnet pepper
Preparation of cod : cod desalting ; thread and remove the bones if necessary ; cook with spices in broth ; drip ; mash with a fork or food mill ; add the oil and work with a wooden spoon to soften ; add the chopped onion , the chopped chives and pepper .
Preparation of the dough: make a well with the flour , salt, and pepper; incorporate the eggs one by one , then the milk , beating constantly to obtain a homogeneous substance , a little wheel ; cover with a cloth and let stand 1 hour at room temperature until dough is puffed and lightly. 
And finish cooking : gently fold the dough cod ; take the dough and spoon into boiling oil; return as soon as the fritters are golden ; withdraw as soon as the fritters are golden brown on each side drain on absorbent paper; continue the process until all the batter .

Cod balls

Ingredients
2 lbs . cod
3 eggs
spices
oil
1 tsp. buttery
1 lb . potatoes or real
1/2 lb . flour
Instruction
Desalinate and cook cod ( remove skin and bones ) . Pass mill and potatoes or boiled true . Add eggs , 1 tsp. butter , spices finely chopped . Make small balls , dip into flour and fry in hot fat . Let them brown , crisp

Lobster Fritters

2 eggs, lightly beaten
3/4 cup milk
1 1/4 cups all purpose flour
2 1/2 tablespoons baking powder
3/4 teaspoon salt
1 1/4 teaspoons minced red onion
1 jalapeno pepper, seeded & stemmed
2 1/2 tablespoons diced, mixed bell peppers
6 tablespoons beer
1 1/4 lb minced lobster meat

Beat the eggs together with the milk in a large bowl. Add the flour, baking powder, salt, vegetables, beer and mix thoroughly.
Fold in the lobster and set aside in the refrigerator to rest for one hour.
Heat the oil in a deep frying pan to 350° F and drop tablespoons full of the fritter batter into the hot oil. 
Cook for about 3-4 minutes until golden brown, turning the fritters from time to time to ensure even cooking.
Drain onto paper towels and serve with tartar sauce and wedges of fresh Cayman Lime.

Conch Fritters

1 medium green bell pepper, cleaned and seeded
1 medium red bell pepper, cleaned and seeded
1 medium onion, peeled and cut coarsely
1/2 scotch bonnet pepper
1/4 cup of water
2 ribs celery
1 LB fresh conch
1 tablespoon baking powder
1 tablespoon lime juice
salt and pepper to taste

Preheat fryer to 325° F. Cut peppers, onion, scotch bonnet, celery and conch. Using a meat grinder with a 1/8 inch blade, grind everything into a large bowl.
Add remaining ingredients, season with salt and pepper and mix well. Allow to rest for 1/2 hour in the refrigerator.
Using a 2 oz ice-cream scoop or just a regular tablespoon, scoop out the mixture and form into balls, then fry until golden brown.
After frying, drain on a paper towel and arrange on plates. Serve with tartar sauce. Makes 6 to 8 servers.

Chayote/ Mirliton Fritters

4-5 medium mirlitons
boiling water
1 1/2 cu all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 egg, beaten
2 tbsp milk
oil for deep frying
Cook mirlitons until tender. Peel, remove seed and puree pulp. Measure 3 cups pulp. Combine flour, baking powder and salt. Combine milk and egg; add to flour mixture along with mirliton pulp, stirring until just blended. Add a little teaspoon of vinegar to the batter. It prevents them from soaking a lot of oil when frying.
Heat oil to 365 degrees in a pan. Drop batter by tablespoonfuls into hot oil; fry until golden brown on both sides, about 2 minutes per side. Drain on paper towels. Makes 6-8 servings.


Codfish Fritters 2

Ingredients

150g (5.5 oz) chopped salt fish (Remember to soak the fish overnight to remove the excess salt.
250g (1/2 lb) plain flour
1 tablespoon chopped tomato
1 dessert spoon chopped scotch bonnet
1 tablespoon chopped spring onion
1 egg
1 teas thyme leaves
Approx 500ml (1pt) water
Oil
Large deep frying pan
Instructions
Heat oven to 220 degrees centigrade (428 fahrenheit)
Put the fish, flour, tomato, pepper, onion, and thyme leaves in a bowl and mix together.
Add the water bit by bit until you have a thick watery dough – you may not have to use all the water.
Roughly beat the egg and add to the mixture
Now vigorously beat everything together with a hand whisk to incorporate as much air as possible.
Put oil in pan and heat – you want it to be about 4cm (2inches) deep , you will know it is hot enough if you sprinkle a tiny bit of flour in and it sizzles.
Using a dessert spoon, drop in spoonfuls of the mix, and fry on both sides until golden brown.
Take them out and place in an ovenproof dish.
Once all are fried, put in hot oven for aprox 8-10 mins.

Codfish Croquettes

Ingredients
2 lbs. codfish
3 eggs
spices
oil
1 tsp. butter
1 lb. potatoes or true
1 / 2 lbs. flour

Desalt the cod and cook (remove skin and bones). The move to the mill and potatoes boiled or true. Add eggs, 1 tsp. butter, spices, finely chopped. Make small balls, dip in flour and fry in hot fat. Allow to brown, crisp

Breadfruit Croquettes


Chayote/ Mirliton Fritters 1

3 Chayotes
3 eggs
1 c bread crumbs
salt and pepper

Put the militon through a food mill, press in cheese-cloth or nylon hose to extract more liquid. Mix pulp with 2 eggs and shape into croquettes, adding flour if necessary. Beat third egg with small quantity of water. Dip croquettes in bread crumbs, then in beaten egg, then again in bread crumbs. Deep-fry or pan-fry.Cook militon in their skins. Peel the cooked militon and let them dry to eliminate a maximum of liquid.


Chayote/ Mirliton Fritters 2

Ingredients
4-5 medium mirlitons
boiling water
1 1/2 cu all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 eggs, beaten
2 tbsp milk
oil for deep frying

breadcrumbs

Cook mirlitons until tender. Peel, remove seed and puree pulp. Measure 3 cups pulp. Combine flour, baking powder and salt. Combine milk and  egg; add to flour mixture along with mirliton pulp, stirring until just blended. Add a little teaspoon of vinegar to the batter. It prevents them from soaking a lot of oil when frying.

Heat oil to 365 degrees in a pan. Drop batter by tablespoonfuls into hot oil; fry until golden brown on both sides, about 2 minutes per side. Drain on paper towels. Makes 6-8 servings.


Beignets de crevettes

Ingredients
 24 shrimp tails (size 16/20)
For the filling :
80 g of bean sprouts
2 cloves of garlic
150 g of pork
80 g spring onions
1 tablespoon of oil
1 teaspoon. finely grated ginger
salt
pepper
2 tablespoon chopped mint
8 round rice cakes ( 20 cm diameter)
1 egg white , lightly beaten
Vegetable oil for cooking

1 - Peel the shrimp, leaving the tail fin. Remove the black casings. Open 16 butterfly shrimp . To do this , split back into two stopping just before the caudal fin.

2 - Prepare stuffing: finely chop the remaining shrimp. Blanch the bean sprouts , drain and cut into 2 cm pieces . Peel and finely chop garlic. Cut pork into small cubes. Clean and slice the onions into thin slices .

3 - Heat gently oil in a skillet or wok and sweat ginger and garlic. Add the meat and onions and fry everything. Add the chopped shrimp and sauté until they turn pink . Salt and pepper then allow the mixture is cooled before adding the bean sprouts and chopped mint. Garnish shrimp and wrap them in cakes like this:

Cut biscuits in half and brush the edges with egg white . Place the shrimp on the left (tail being nearly in the center) and spread the stuffing. Roll sheet starting from the left so as to form a horn . Fold edges of dough to close the open side. Place the cones cool under a damp cloth until ready to cook .

4 - To cook , heat the oil to 180 ° C in a wok or deep fryer. Dip the shrimp packaged in small quantities and fry them for 3 minutes. Remove with a slotted spoon and drain on several layers of paper towels.

5 - Serve these crispy fritters without delay, as they should be enjoyed hot.

Corn Fritters

Ingredients

1 can corn (10z)
pinch of salt
½ cup flour
1 cup water
¼ cup butter
3 eggs

Directions


Mix flour, butter, salt, water, and 3 eggs.
2. Pour corn into batter and mix well. Drop by tablespoons into very hot oil.
3. Brown, drain on paper toweling. Serve with tomato sauce.

Conch Fritters version 2

Conch Fritters

1 lb conch meat
1/2 lg onion
2 stalks celery
1/2 red pepper
1/2 green pepper
Salt to taste
1 egg
1/3 cup self rising cornmeal
1/3 cup flour
1 tsp. baking powder
1/4 cup buttermilk
1/4 tsp hot sauce




Directions: 
 Put conch through food grinder or food processor. Process with onion, celery, red and green pepper and mix with conch, adding salt and egg. 

Mix well. In separate bowl, mix cornmeal, flour, and baking powder. Add conch mixture. Mixture should be thick. Add buttermilk and hot sauce.

 Drop by heaping tablespoon into hot oil until light brown. Drain. Serve with mayonnaise and lime juice.

Papaya Fritters



Yield:  8 fritters


Ingredients:
  • 1 cup self-rising flour
  • ½ cup milk
  • 1 egg, beaten
  • 1½ tablespoons sugar
  • 1 cup papaya, peeled and cut into cubes
  • Oil, for deep fat frying
Method:
Combine flour, milk, egg and sugar. Then, stir in papaya. Do not use an electric mixer and do not over mix. Drop by teaspoonfuls into hot oil.
Cook 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Fritters can also be cooked on a grill, similar to a pancake. Serve hot as a snack or side dish for a meal.

Yuca Balls Stuffed with Cheese


I’ve got a great recipe that combines some of my favorite ingredients, yuca and cheese, into one perfect bite.  These crispy little Yuca Balls Stuffed with Cheese are a fabulous party snack or side dish. To make them, the yuca is cooked over medium heat until very tender, then mashed into dough, stuffed with cheese, formed into round balls, and then fried again until crispy.
And the best part? You can make them ahead and freeze them. Just fry them over when guests show up (or you get a craving that won’t quit!). I make the balls ahead of time, during those afternoons when I have a few extra minutes, then fry them straight from the freezer. Whenever you need them, you can whip them up for a quick and delicious appetizer. Buen provecho!

Ingredients

(12 bolitas)
  • 1 pound frozen or fresh yuca, peeled
  • 2 beaten eggs
  • 1/2 cup bread crumbs
  • 1/2 pound mozzarella cheese, cubed
  • Vegetable oil for frying
  • Guacamole for serving
  • Directions

    1. Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender.
    2. rain the yuca and remove any fibers from the center. Transfer to a large bowl and mash.
    3. Place the eggs in a bowl. Place the breadcrumbs in another bowl.
    4. orm 12 balls with the mash. Flatten them with your hands and place 1 piece of cheese in the center and form the ball again to cover the cheese.
    5. Dip the balls into the beaten egg covering all sides, and then cover them with breadcrumbs.
    6. Fill a large skillet with oil and heat over medium-high heat to 350F. Place the balls into heated oil and fry for 4 minutes or until brown on all sides, turning over once about halfway through. Remove from the oil and place on a plate lined with paper towels.

Pate Kode

Ingredients


2 cups flour
1 cups of canola oil
1 tomato (chopped)
1 onion (chopped)
a few pieces of dried herring(aransô)
a cup of warm water
preferred seasonings

Directions


Take the pieces of herring and boil in water for a few minutes to take out some of the salt.
2. Combine fish, onion, tomatoes, and seasonings in a saucepan and mix very well.
3. Combine flour and water and from a dough.
4. Roll dough out with a rolling pin.
5. Seperate the dough into sections.
6. In the center of the sectioned dough, add a spoonful of the fish mixture.  Close the dough with a fork.  Fry the patty in the oil until golden brown.

Haitian Pate


Ingredients


1 cup cold water
1 teaspoon salt
3 cups all-purpose flour
1 cup vegetable shortening and ¼ cup butter mixed together
1 egg yolk, beaten
2 teaspoons of parsley
2 chopped shallots
1 chopped garlic clove
1 lbs pound ground beef
thym
1 tablespoon chopped shallots
1 tablespoon of lime/lemon or vinegar
1/2 chopped onion
1/2 of a green and red bell pepper
1 tablespoon of tomato paste
salt and pepper
2 garlic clove minced
1 tablespoon of beef  or broth
Hot pepper to taste

Directions

  1. Pound to paste the parsley, pepper, shallot, and garlic.
    2. Add seasoning paste and broth to cooked beef and mix well.
    3. Cook covered on medium heat for 10 minutes. Stir constantly.
    4. Uncover until liquids are absorbed. Now filling is ready.
    5. Place flour in a large mixing bowl and make a whole in the center. Pour in water and salt. Mix lightly with a spoon without kneading. Place dough in refrigerator 30 minutes.
    6. Roll the dough into a rectangle ¼ inch thick. Spread half the shortening mix on the dough. Fold one side over the middle and spread this section with the remaining shortening. Fold over the remaining section and again roll out to ¼ inch thickness. Fold again into thirds and roll out. Repeat this rolling process a third time. Refrigerate dough overnight.
    7. Roll the dough to about ½ inch thickness. Cut the dough into 2 ½ inch rounds.
    8. Place a tablespoonful of beef on one side of the dough rounds. Fold and lightly press ends together.  Place the patties on a baking sheet. Brush the . Cover with remaining rounds, pressing the edges down. Brush the tops and edges of the patties with egg yolk before placing in the oven. Place a pan of water on the bottom rack of the oven.
    9. Bake at 400 F 30 minutes, then turn the oven control to 300 F and bake 20 minutes, or until golden brown.
Variation
This recipe can be made with various type of filling, here are some of the most popular one in Haiti.

Chicken Filling

1 pound cooked boneless chicken
oil
1 tablespoon chooped shallots
1 onion chopped
2 smalkl cloves garlic minced
1 tablespoon toamto paste
1 tablespoon lemon juice, lime juice or vinegar
pinch of thyme
1/2 teaspoon cayenne pepper
salt and pepper to taste

Saute the shallots, onion, and garlic in a little oil.  Add the tomato paste and lemon juice and cook until the vegetables are done.  Add the thyme, cayenne pepper, chicken, salt and pepper and heat thoroughly.

Codfish Filling

1 pound salt cood, shredded
oil
1 tablespoon chopped shallots
1 onion, chopped
2 small cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon hot sauce or 1 tablespoon of chopped schotch bonnet peppers, seeded

Soak the fish in several changes of water to remove the salt.  Drain and break the fish into pieces.

Saute the shallots, onion, and garlic in  a little oil.  Add the parsley, hot sauce and salt cod; adjust seasoning and simmer a few minutes until fish is tender.

Smoked herring Filling

1 pound smoked herring, shredded
oil
1 tablespoon chopped shallots
1 onion, chopped
2 small cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon hot sauce or 1 tablespoon of chopped schotch bonnet peppers, seeded

Soak the fish in several changes of water to remove the salt.  Drain and break the fish into pieces.

Saute the shallots, onion, and garlic in  a little oil.  Add the parsley, hot sauce and herring; adjust seasoning and simmer a few minutes until fish is tender.

Empanada Barcelona

Salmon Mousse: 
1/2 pound salmon fillet 
1 cup whipping cream 
Salt and pepper to taste 
Lemon juice 
2 egg whites
Blend all ingredients together.
Spinach Filling: 
3 pounds spinach 
2 peeled shallots, chopped 
1/4 cup toasted pine nuts 
1/2 cup craisins 
Olive oil


Saute spinach, shallots, pine nuts and craisins in olive oil at high temperature for a short period of time. Take off heat, set aside to cool.

Cranberry Port Sauce: 
1 quart port wine 
1/2 pound craisins 
1/2 pound butter


Combine wine craisins and butter. Reduce to a syrupy sauce.

Puff pastry: 
1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt 

Assembly: Put pastry on a parchment lined sheet pan. Place salmon mousse down the middle and top with spinach filling. Roll pastry jelly-roll style. Brush egg yolk over the entire surface and bake in a preheated 325 degree oven for about 40 minutes, or until golden brown. Let empanada cool down. Cut into 1-inch thick sections and serve each slice with a generous portion of cranberry port sauce.

Kibbeh


Ingredients

2 cups medium bulgur wheat
2 pounds diced lean lamb
1 medium onion
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground allspice
Ice chips (as needed)




Place the bulgur wheat in a bowl, cover with cold water and leave to soak for 10 minutes. Drain the bulgur in a colander and squeeze out as much moisture as possible. Place the drained bulgur in a dish and chill it along with the lamb for at least 1 hour.

Fit a meat grinder with its finest grate and grind the meat twice. Grind the onion twice and combine it with the lamb, bulgur, salt, pepper and allspice. Pass this mixture through the grinder twice, adding a little ice chips if mixture begins to feel warm.

Place the kibbeh in a bowl and knead it to a smooth paste, adding iced chips when necessary. Place the kibbeh on a plate, cover it with plastic wrap and chill thoroughly.

At this point the kibbeh may be consumed raw as kibbeh nayee, or used as the base to any number of cooked kibbeh recipes.

Kibbeh and smoked herring

Ingredients

1 tsp allspice
1/4 tsp of cumin
2 tbsps of olive oil
2 garlic cloves, crushed and minced
2 medium onions (1 coarsely chopped and the other one finely minced)
5 dried or smoked herring fillet, cut in small pieces or 2 lbs finely ground beef
1 tsp of salt
1 tsp of pepper
1 tsp of salt for the filling
1tsp of pepper for the filling
1/2 lb. (1 cup)  Bulgar cracked wheat
slices of lemon

Instruction

Soak the Bulgar wheat in cold water for 1/2 hour minimum

Remove your Bulgar wheat from water. Dry by removing excess water. Then add to the 1 lb of meat, coarsely chopped onions, pepper and salt.

Stuffing Instruction:

 In a medium frying pan, saute the finely chopped onion in olive oil. Add ground beef and chop well with wooden spoon. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.

Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.

Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels.

Serve with slices of lemon.

Breadfruit croquettes with smoked herring

Ingredients :

One breadfruit
6-8 fillets of herring
1 whole egg
1 small spoon baking powder
3 sprigs of parsley
1 pepper 1 bouillon cube
2 shallots
juice of one lemon
salt
pepper

Instructions:

Boil Breadfruit immediatly after cooking, while it is still hot, cut into pieces and passed through the mill. Leave out. Finely chop the spices, garlic, parsley , shallots , chilli and mix with lemon juice.

 Add salt, pepper and bouillon cube . Mix well and set aside .

 Crush the herring fillets finely with a fork. Mix mashed breadfruit, herring and crushed spices, add the whole egg and baking powerder. Form small patties. Heat oil do well , lower the heat and fry the croquettes . The mettres on a paper towel to remove excess oil . Present the croquettes in a dish surrounded by fresh lettuce or watercress.

Serving Suggestions and variation:  this recipe can be made with cod fish instead
Serve with sauce ti malice tangy .

Cabbage Rolls

Yield: 18 to 20 servings


Ingredients - Mechi Mix:
  • 1 pound very lean ground beef
  • 1 pound steak, minced, or 1 pound beef chunks
  • 3 large tomatoes, minced
  • 1 bunch parsley, stemmed and minced
  • 3 scallions, minced
  • 2 large onions, minced
  • 4 Scotch bonnet peppers, seeded and minced
  • 5 cups rice, rinsed with cold water
  • 1½ (8-ounce) cans tomato paste
  • 4 teaspoons salt, or to taste
  • 1 tablespoon black pepper, or to taste
  • ½ cup ketchup
  • 1 cup olive oil
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 small lime, cut in half
  • 3 cabbages
  • 3 to 6 garlic cloves, peeled
Method:

Mix ground beef, minced steak or beef chunks, tomatoes, parsley, scallions, onions, Scotch bonnet peppers, rice, 1 can tomato paste, 3 teaspoons salt, black pepper, ketchup, ½ cup olive oil, onion powder, and garlic powder. Squeeze lime into mix.



Core and parboil the cabbage leaves. Slice leaves in half and trim the rib. Use inner smaller leaves whole but remove rib if necessary to allow rolling. Each leaf should be about 3 inches in length. Cover bottom of large pot with cabbage leaves.

Take 1 tablespoon of mechie mixture and place along the rib of each individual cabbage leaf. Fold the ends of cabbage leaf over the mixture and roll up. Place rolled mechies in the pot very close to one another so they don’t open up and fall apart. Make 3 tight layers. Place a small lid on a plate over the mechie to hold it in place.
In a bowl, mix ½ can tomato sauce with 3 cups water and 1 teaspoon salt. Pour into pot until water is leveled with the mechie. In a mortar and pestle crush garlic cloves with 1 teaspoon salt. Mix with 1/2 cup olive oil and pour over mechie. Cover pot and steam on medium low heat for 30 minutes or until water evaporates (not completely).


Variation:
Mechie can be wrapped with grape leaves or stuffed in peppers or eggplants. 


If using eggplants, soak in salt water for 1 hour as many small eggplants as you want to stuff. Roll the eggplants with the palm of your hand to soften them. Remove leaf from top. Cut 1½-inches off the head and save the piece. 


Take out pulp without breaking the skin of the eggplant. Cover bottom of medium-size sauce pot with cabbage leaves. Fill each eggplant with mechie mix to 1-inch from top. Trim head that was cut off so it fits as a lid on eggplant. Place in pot very close together.


 Mix ¼ cup of tomato sauce with 2 cups water and 1/2 teaspoon salt and pour over eggplant and cook for 30 minutes on low heat.


In a mortar and pestle add 1 teaspoon salt with 2 or 3 large garlic cloves and crush garlic. Add 1 tablespoon olive oil and pour over eggplant and cook another 30 minutes on low heat. Make sure water does not fully evaporate while the eggplants are cooking.

SNACKS


Cassava Sandwich



Ham & Cheese sandwich Haitian style



Griot Sandwich



Grilled Peanut


Royal



Cham Cham


DIPS


Crab Dip

Ingredients:
  • 1 8-oz. pkg. cream cheese
  • ¾ cup mayonnaise
  • ½ lb. sharp Cheddar cheese, grated
  • 1 pkg. frozen crab meat, or 2 cans
  • 1 small onion, chopped
  • 2 hard-cooked eggs, chopped
  • ¼ tsp. dry mustard
  • ½ tsp. paprika
  • parsley, for color
Method:
Drain crabmeat. Mix cheeses with mayonnaise until smooth. Add remaining ingredients. Mix well. May be served cold or kept warm in a chafing dish.

Serve with crackers.


Variation:
Add chopped red or green peppers, or chopped olives.

Lobster Fritters

2 eggs, lightly beaten
3/4 cup milk
1 1/4 cups all purpose flour
2 1/2 tablespoons baking powder
3/4 teaspoon salt
1 1/4 teaspoons minced red onion
1 jalapeno pepper, seeded & stemmed
2 1/2 tablespoons diced, mixed bell peppers
6 tablespoons beer
1 1/4 lb minced lobster meat

Beat the eggs together with the milk in a large bowl. Add the flour, baking powder, salt, vegetables, beer and mix thoroughly.
Fold in the lobster and set aside in the refrigerator to rest for one hour.

Heat the oil in a deep frying pan to 350° F and drop tablespoons full of the fritter batter into the hot oil. Cook for about 3-4 minutes until golden brown, turning the fritters from time to time to ensure even cooking.

Drain onto paper towels and serve with tartar sauce and wedges of fresh Cayman Lime.

Conch Fritters

1 medium green bell pepper, cleaned and seeded
1 medium red bell pepper, cleaned and seeded
1 medium onion, peeled and cut coarsely
1/2 scotch bonnet pepper
1/4 cup of water
2 ribs celery
1 LB fresh conch
1 tablespoon baking powder
1 tablespoon lime juice
salt and pepper to taste

Preheat fryer to 325° F. Cut peppers, onion, scotch bonnet, celery and conch. Using a meat grinder with a 1/8 inch blade, grind everything into a large bowl.

Add remaining ingredients, season with salt and pepper and mix well. Allow to rest for 1/2 hour in the refrigerator.
Using a 2 oz ice-cream scoop or just a regular tablespoon, scoop out the mixture and form into balls, then fry until golden brown.

After frying, drain on a paper towel and arrange on plates. 

Serve with tartar sauce. Makes 6 to 8 servers
- bids5 - ww3