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Haitian polenta + red snapper [Mais moulin avec PWASON]

Haitian cornmeal, aka polenta, aka mais moulin (my-E, moo-lenh), is a creamy, delicious and filling dish that I grew up on and love. There are great varieties of mais moulin recipes, but today we're keeping it simple. While the simple, plain, yet beautiful yellow meal isn't out-of-this-world tasty on it's own, it is a knock-out once paired with delicious sautéed red snapper and pikliz… Please observe photo above…also observe that you're drooling…get napkin, clean up, and proceed to cooking...

You'll need:

Mais moulin (serves 2):
½ cup cornmeal/polenta/mais
2 1/2 cup water
1 tsp salt
1 tsp coconut oil
Black Pepper to taste

Red Snapper:
1 lb red snapper filet
2 tbsp Organic Haitian Dry Spice Blend or your favorite seasoning combo (if using just salt + pepper, reduce salt by half)
2 tablespoon coconut oil
1 tbsp butter
1/2 small white onion sliced
1 small tomato diced

Topping:
Pikliz to taste

Instructions:

Add water to a small pot and bring to a boil. Stir in cornmeal salt, pepper, and oil. Reduce to low heat, stirring occasionally to keep smooth. Cook for about 10 min or until thick. If too thick add small amount of water (in tbsp increments) and cook for an additional 1-2 minutes.

While your mais moulin is cooking, Heat small sauce pan over medium heat, add coconut oil and butter. Sprinkle even layer of seasoning over snapper filet and place into pan. Cook about 4 min per side. Remove cooked filet from pan. Add tomato and onions to pan, allowing juice from tomato to deglaze pan and soften onions. Cook 2 minutes.  

Plate up, layering fish over mais moulin, topping with pikliz and tomato & onion sauce.

Serve. Smile. Eat. Smile. Bon appetite!

 

 

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AVOCADO YOGURT SAUCE

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While making dinner one day I simultaneously grabbed an avocado and some yogurt and thought, surely these would make an exceptional sauce. Indeed they did!  Adding the ingredients below, I ended up with this tangy, fresh, spicy, and so so soOo good sauce/spread/dip! I've made it several times since initial conception and it's great on burgers, rice (yes!), various hot sandwiches, grilled chicken, and veggies. Definite crowd pleaser. 

You'll need:

2/3 cup plain Greek yogurt
½ medium avocado mashed
½ tbsp brine from pikliz
zest from 1 lime
juice from ½ lime
½ tsp salt

Serve with Salted Plantain Chips

Prep:

Mix ingredients together until smooth for a refreshing spread or dip.

Enjoy in as many ways as your big heart desires! Bon appetit!

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Making the burger all it’s craic-ed up to be!

It’s hard to recall a time I had a burger from a proper restaurant and was deeply disappointed. Burgers are generally fantastic! Carbs + meat + cheese + delicious condiments. How can you go wrong? Well… try having a nicely suited-up burger that wasn’t seasoned.  Sure, it’ll taste good provided you used great quality meat and carefully selected toppings. But seasoning the meat before hand makes a world of difference. You want a down-right slamming burger, right?! Season it! Be generous. Show it some flavor of love. No, not the Flavor Flav kind; have some decorum and self respect!  Better yet, have a burger!

You’ll need:

Burger patties (makes 8-10 patties):
1 1/3 pound lean beef
1 pound pork
2 tbsp Organic Haitian Dry Spice Blend or seasoning combination of your choice (if you’re using just salt + pepper, reduce the amount to ½  tbsp each)
2 tbsp pikliz brine

Toppings:
you guessed it… Pikliz!
2 medium avocados sliced
8-10 slices of extra sharp cheddar cheese

And of course, burger buns. Go all out – get a pack of buttery soft buns from your bakery. Treat yourself this weekend. You worked hard!

Serve with Salted Plantain Chips

Prep your patties:

Gently mix all ingredients together in large bowl. Be easy on this mix – you want tender, happy burgers, not tough, sad ones. Place in fridge for an hour. Remove from fridge and form 8-10 patties. Cook each side of patties on a grill (ideally) or stovetop pan. Cook to your desired inner temperature.

Toast your buns:

Foods’ texture is as important as flavor. So I’d suggest caramelizing the sugars in your burger buns – place on medium-heated skillet that was lightly coated with vegetable oil or butter.  Remove after you’ve crisped up the edges and have a nice golden toasted bun.

Assemble with glee:

Place a few slices of avocado on burger bun, top with burger patty, cheese and pikliz.

Simple, flavorful, and delicious!

Sink your teeth in + bon appetit!

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A hottt dog, indeed!

You’ll need:

Hot dog links (preferably natural or organic)
Buttery soft buns
Pikliz
Avocado thinly sliced
Ketchup
Chopped tomatoes

Serve with Salted Plantain Chips

Prep:

Obviously, cook your dogs! Also, toast your buns: lightly brush sides and top of buns with vegetable oil or melted butter and toast each side.

Assemble:

Place horizontal layers of avocado slices inside buns, top with hot dog, ketchup, tomatoes, + pikliz.

Invite some friends. Pop open some craft beer. Bon appetit! 

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