Sunday, July 26, 2009

Twice Fried Green Plaintains


Twice Fried Green Plantains

A snack that is very easy on the wallet, so it is recession-proof. It's one of the many reasons I like it so much. And it's delicious...



This is one tasty appetizer that is very common and is an essential snack and side dish shared by all the Caribbean islands and the Latin countries.

Difficulty: Easy

Equipment:

Heavy-based frying pan


Ingredients:


1 green plantain
Canola Oil (1liter)
2 tbs apple cider vinegar
Sea salt to taste

Method:

Approach this recipe the same you would for good crispy French fries; using the French method for blanching.

Peel green plantain first, then slice into ½ inch thick round or angular (do not rinse).

Use 1 liter Canola or vegetable oil in a cast iron or skillet for 3 minutes on medium heat.

Gently slip one by one into the hot oil. Fry until golden or fork tender 2-3 minutes.

Remove and drain excess of oil on paper towel.

Immediately after, using a meat pounder or any flat surface item, press down gently on each plantain (do not smash).

For tender and crispy plantains pour warm water onto a bowl with salt to taste, add 2tbs of white apple cider vinegar.

Soak all plantains in water for just 1 minute.

Turn the stove back to medium high, this time slip plantains into hot oil and fry until golden brown about 2-3 minutes.

To enjoy crispy savory green plantain; it is best when served hot, or immediately after frying.

For the Presentation:

Note: 1 green plantain makes approximately 6-7 fried plantains.

Slice at an angle or just cut straight.


For decorative plantains:

Repeat the same technique only this time use a cookie cutter to create different shapes, then fry.


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Monday, July 13, 2009

Russian Salad (Salade Russe)


Hi everyone,
I have not been very vocal since I've started this food blog. I promise to give you something to talk about very soon.

Meanwhile, I promise you this recipe will be your next favorite salad. It is called Salad Russe which is very popular in Haiti, but also in Europe in such countries like Russia, Spain, Bulgaria and Belgium. Its history is traced back to the Russians, the authentic version of this salad "The Russian Salad" typically includes diced potatoes, peas, onions, fresh cucumbers, carrots and various other vegetables mixed with mayo.

Each of these countries call for their own recipes. Haiti's recipe is similar to Belgium's version no doubt , because of a French influence in the island. It is widely consumed there by the middle class as a side dish usually served on Sunday meals or on special occasions. It is considered as "Gourmet", as you can imagine not everyone there can afford an elaborate 3-4 meal course each Sunday of the week. I have enjoyed this salad for as long as I can remember. It is a great side dish, but can also be lunch, dinner or as I have it here a spoonful of amuse-bouche. For the health-conscious you can simply use the vinaigrette in lieu of mayo. Try this recipe and let me know what you think. I know you will enjoy it.

A tres bientot...


Russian Salad (Salad Russe)

Difficulty
: Easy

Equipment:

China spoons

Ingredients:

2 medium size beets (golden or red)
1 large potato
2 medium carrots
1 tbs red wine vinegar
1 tbs extra virgin olive oil
3 tbs mayonnaise
2tbs grated parmesan cheese
Salt – Pepper to taste
I am using here frisee lettuce for garnish

Method:

Boil or preferably bake beets to retain its rich vitamins for more less 35 min.

Wrap vegetables in individual aluminum sheet. Bake potato for 25 minutes, carrots for 10 minutes.

Remove from stove and let cool.

Peel skins off all vegetables.

Julienne or dice into a large bowl.

For the Vinaigrette
:

In a medium bowl, add red wine vinegar, olive oil, salt and pepper to taste; pour vinaigrette onto the vegetables, add mayo and parmesan cheese; mix well.

For the Presentation:

Place an equal portion on each spoon, garnish with sprigs of frisee lettuce.


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Thursday, July 9, 2009

Grilled Conch Cocktail Salad



Grilled Conch Cocktail Salad
(Petite Verrine de Conque Grille)


These “breezy little bites” flavors and aromas should transport you to a reverie –Imagine strolling along the shore, surrounded by the turquoise water, blue skies, and bright sun of the Caribbean Sea. Here in Haiti, succulent, fresh caught from the ocean and grilled sur place (on sight) and sold by beachside vendors in plastic cups or bowls. Pair with a bottle of Prestige - the island’s unique domestic beer. It is one of my favorite dégustation.



Difficulty: Easy

Equipment:

Indoor/outdoor grill or a cast iron grill

Ingredients:

4 lbs fresh Conch meat grilled, chopped
1 tbs extra virgin olive oil (to marinate)
½ tsp paprika
1 tbs fresh parsley, chopped finely
Juice of 1 lime, lemon or sour oranges
1 tsp salt
½ tsp fresh ground pepper
2 scotch bonnet peppers, deveined, seeded and minced (assorted colors)
1 large size red onion, chopped finely
1 medium size red bell pepper, chopped finely
1 medium size yellow bell pepper, chopped finely

Method:

For the Vinaigrette:

In a small bowl combine red bell pepper, red onion, lime juice, hot pepper, and parsley.

Mix well and set aside.

For the Conch Meat:
Rinse conch with water and remove films.
Place conch in a large bowl, season conch with olive oil, paprika, salt, pepper.
Heat grill, drizzle with some olive oil.
Place conch meat to grill for 3 minutes each side.

Remove conch meat from grill and let cool. Cut with precision the pink area of each conch meat; set aside for garnishing then chop the rest to small pieces.

Pour vinaigrette mixture to conch.
Sprinkle with parsley.
Allow to marinate for about 30 minutes or 1 day before serving.
Serve cold or at room temperature.

For the Presentation:

Spoon mixture of conch and vinaigrette into shot glasses.
Garnish each verrine (glass) with frisée lettuce and/or (what I call conch flower which is a thin part of the conch that looks curly and pink).

Other Suggested Drinks: I have found that Belgium beers like “Binchoise” to be a perfect accompaniment to these breezy little bites. They will also go elegantly with a California sparkling wine, a German Riesley or Champagne. In the island, it is likely to be drunk with a beer or a cocktail such as Barbancourt Classique


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Monday, July 6, 2009

Tropical Bouillabaise Paysanne





Tropical Bouillabaise Paysanne

This is my Caribbean style of Bouillabaise that I enjoy in many occasions with family and friends and a glass or many glasses of White wine or Rose.



Difficulty: Hard

Equipment:

Roasting pan

Mortar and pestle

Ingredients:


1 large red snapper
1 pound conch meat
6 blue crabs
6 crawfishes
½ pound scallops
½ pound large shrimp
3 medium size lobster tails
½ pound clams
½ pound mussels
1 pound cherry tomatoes
4 celery sprigs and 2 medium carrots (for broth)
2 cups water
1/3 cup rum
2 cloves of Garlic (to marinate fish)
2 sprigs of Thyme (1 for fish and 1 for broth)
1 tsp lemon zest
Juice of half a lemon
Extra virgin olive oil
coconut oil for drizzle
1/4 cup coconut milk
1 tbs parsley, finely chopped
1 tsp saffron
1 tbs dill, finely chopped
1 tbs butter


Method:

For the broth:
Place water, carrots, and celery in a small saucepan. Bring to a boil over medium heat. Allow to reduce to about 1/12 cup. Set celery-carrot broth aside.
Clean fish well.

Smash garlic, thyme in a mortar pestle, add salt, pepper and hot pepper sauce. Mix well and pour mixture over clean fish. Allow to marinate for less than 5 minutes.
Pat dry with paper towel, flour the fish inside and out; deep fry in a frying pan over medium high heat for about 8-10 minutes. Set aside.

Clean and wash shrimps, conch, and blue crabs well; set aside blue crabs. Cut lobster tails in half, drizzle with olive oil, add paprika, light salt and pepper. Grill shrimp, lobster and conch in a cast iron grill pan for about 3 minutes each side. Remove shrimp and lobster tails, cut the conch to small pieces and set aside.

Heat the extra virgin oil in a large saucepan, sautee the scallops; remove from saucepan and set aside.

Sautee the garlic, add mussels, clams, blue crabs and craw fishes to sauce pan, stir. Add Barbancourt Rhum, allow alcohol to evaporate, add butter, coconut milk and the celery-carrot broth. Let simmer for about 7-10 minutes or until shells are opened, remove from heat.

Preheat oven to 400 degrees.

Transfer and bring all the seafoods to a roasting pan, with the whole fried fish on top. Add cherry tomatoes, adjust seasonings, drizzle some coconut oil over the seafoods.
Place pan in oven, allowing all the seafoods to masserate in the sauce and come together for about 4 minutes. Sprinkle chopped dill lemon zest over bouillabaisse, and squeeze some lemon juice.

Suggested: Remove from oven to serve hot with Jasmine rice or dried mushroom rice.
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Saturday, July 4, 2009

Introducing L'Orangine Blog & Caribbean Frites Basket


Introducing L'Orangine Blog

My name is Mimi Bordeaux, an entrepreneur/writer/food snob. There will be more about me later, but for now here is a delicious snack:



Caribbean Frites Basket


Tarot – Yucca – Sweet Potato – Green Plantain

Serves 8-10


Living in New Jersey, when I was a teenager my mother would drive with us all the way to Brooklyn, to either Asian or Caribbean food stores to find green bananas, fish, conch and other Caribbean delights – Not anymore. You can find these root vegetables and sea foods virtually in most supermarkets near you now. It’s all economics really, supply vs demand. These roots contain all kinds of vitamins and can be cooked in a variety of ways: boiled, pureed, fried or can be put in stews or soups.


Difficulty: Easy

Equipment:

Mandolin

Ingredients:

1 med size Tarot

1 small Yucca

1 med size sweet potato

1 Green Plantain

Method:

Peel all vegetables, using a mandolin, slice length-wise put onto a bowl of salted water to season and wash away some of the starch. Remove from water to a with paper towel, blot dry.

On a cast iron skillet pour Canola oil on medium-high heat, wait to sizzle 2-3 minutes. Working in batches, add vegetable roots to oil, fry both sides until golden brown. Remove first batch, and keep warm in a 200 degree oven. Proceed with the rest.

Suggested:

Serve warm as appetizer, with crème d’avocat.

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