HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY
Provided by: Matthew Johnson
Yield: 6 servings
|3 lb pork shoulder, cubed|
|salt, to taste|
|½ teaspoon freshly cracked pepper, to taste|
|1 onion, chopped|
|2 shallots, chopped|
|5 scallions, chopped|
|1 bell pepper, sliced|
|6 cloves garlic, sliced|
|1 cube chicken bouillon|
|4 cloves garlic|
|2 oranges, juiced|
|2 limes, juiced|
|1 tablespoon white wine vinegar|
|10 sprigs fresh thyme|
|½ bunch fresh parsley|
|1 scotch bonnet pepper, sliced|
|2 cups water|
|4 cups oil, for frying|
|brown rice, to serve|
|red bean, to serve|
|3 fried plantains, to serve|
|2 cups cabbage, shredded|
|1 cup carrot, grated|
|1 bell pepper, sliced|
|1 onion, sliced|
|3 scallions, dliced|
|1 shallot, sliced|
|salt, to taste|
|pepper, to taste|
|scotch bonnet pepper, divided|
|2 cups white wine vinegar|
- For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
- With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
- For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
- Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
- Preheat oven to 350°F (180°C).
- Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
- Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
- Heat a pot of oil to 350°F (180°C).
- Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
- Transfer the pork to a paper towel-lined plate to drain.
- Serve with rice, beans, fried plantains, and the pikliz.
- Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
POTATO PAVE RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Dinner Side Dishes
Yield: Serves 6
|1 cup heavy cream|
|Coarse salt and freshly ground black pepper|
|3 pounds russet potatoes (three 1-pound potatoes if possible)|
|5 tablespoons unsalted butter, 1 tablespoon softened and 4 tablespoons cut into 1/2-inch cubes|
|2 fresh thyme sprigs|
|2 cloves garlic, skin-on, lightly crushed|
|Minced fresh chives|
- Preheat oven to 350 degrees.
- Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
- Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
- Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
- Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
- To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
- Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
- Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.
MISO-GLAZED BLACK COD | RICARDO
Provided by: Ricardocuisine
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 serving(s)
|1 tablespoon (15 ml) white miso|
|1 tablespoon (15 ml) mirin|
|1 tablespoon (15 ml) rice vinegar|
|1/2 teaspoon (2.5 ml) Sriracha sauce|
|4 small black cod steaks, with the skin|
|1 tablespoon (15 ml) olive oil|
|Mustard sprouts, or Thai basil or radish sprouts|
|1 green onion, cut into fine julienne|
|4 to 6 radishes, thinly sliced|
|Fried shallots, store-bought|
- Miso-Glazed Black Cod
Calories 355 calories