HAITIAN VOODOO STICKS
This isn't for the heat shy. My husband won't get within 3 feet of them but I find them addicting! You can always cut back on the cayenne of course but don't cut too much because they just wouldn't be the same. Marinating time not included.
Provided by Annacia
Categories Meat
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
- Preheat a grill for high heat.
- Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
- Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.
Nutrition Facts : Calories 277.9, Fat 19.2, SaturatedFat 6.5, Cholesterol 85.2, Sodium 593.2, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 23.6
HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY
Here's what you need: pork shoulder, salt, freshly cracked pepper, onion, shallots, scallions, bell pepper, garlic, chicken bouillon, garlic, oranges, limes, white wine vinegar, fresh thyme, fresh parsley, scotch bonnet pepper, water, oil, brown rice, red bean, fried plantains, cabbage, carrot, bell pepper, onion, scallions, shallot, salt, pepper, scotch bonnet pepper, white wine vinegar
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 31
Steps:
- 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
- Enjoy!
BAKED HAITIAN FISH
Baked Haitian fish fillets. Delicious and very healthy with a bit of a kick! Best served with steamed white rice.
Provided by Yvonne Aguilar Blackburn
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place flounder fillets in a 9x13-inch baking dish.
- Mix lime juice, parsley, and salt together in a small bowl. Pour over fillets.
- Melt butter in a large skillet over medium heat. Add olive oil, onion, red bell pepper, orange bell pepper, jalapeno pepper, and garlic; cook and stir until tender, about 8 minutes. Stir in tomatoes, orange juice, jerk seasoning, salt, and pepper; bring to a boil. Remove from heat.
- Spread 3/4 of the onion mixture over the fillets in the baking dish.
- Bake in the preheated oven until fillets flake easily with a fork, 10 to 13 minutes. Let stand for 5 minutes before serving. Serve remaining onion mixture alongside fillets.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 12.7 g, Cholesterol 101 mg, Fat 26.5 g, Fiber 2.9 g, Protein 23.5 g, SaturatedFat 11.4 g, Sodium 943.3 mg, Sugar 7.1 g
AWESOME SPICY BEEF KABOBS OR HAITIAN VOODOO STICKS
This fiery dinner goes great with fresh pitas, chopped onion, and sour cream to temper the black magic heat! Trust me, you'll crave them!
Provided by Eating Indy
Categories Everyday Cooking
Time 2h32m
Yield 4
Number Of Ingredients 9
Steps:
- Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
- Preheat a grill for high heat.
- Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
- Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 2.5 g, Cholesterol 91.1 mg, Fat 21.6 g, Fiber 0.4 g, Protein 29.3 g, SaturatedFat 6.9 g, Sodium 1017.6 mg, Sugar 0.8 g
CARIBBEAN SMUGGLER'S HAITIAN BUNGLE RUM CAKE
Make and share this Caribbean Smuggler's Haitian Bungle Rum Cake recipe from Food.com.
Provided by Ck2plz
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat overn to 325.
- Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes.
- Add eggs, one at a time, beating just until yellow disappears.
- Combine milk, rum and vanilla extract.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Fold in pecans. Next, pour batter into a greased and floured 13 cup Bundt pan and bake for one hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan and let cool completely on wire rack. May drizzle with over lightly with a confectioner's sugar icing, if desired.
Nutrition Facts : Calories 1281.5, Fat 64.8, SaturatedFat 32.4, Cholesterol 281.3, Sodium 659.7, Carbohydrate 159.8, Fiber 3.4, Sugar 107.9, Protein 14.9
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