Baked Griot!!

Thanks to Royalty84 who suggested making griot in the oven to ensure the griot meat stays moist and tender. It took less time and I got rave reviews. This was the tastiest and juciest griot I've ever made. I basically did everything the same but instead of frying the meat I baked it for 15 minutes.

Click on the link for How to make Griot.

After boiling the meat and it's tender, place on a foil lined cookie sheet, drizzle on 1 teaspoon of oil (any will do) onto the sheet and place meat on foil then bake for 15 minutes at 450 degrees. No need to turn the meat.

Let me know how it turns out!!!

THANK YOU ROYALTY84!!

Red Beans & Rice/Diri Kole ak pois rouge

INGREDIENTS

1.5 cups dried red beans

2 cups of white long grain rice

salt

1 teaspoon of pepper

1/2 bouillon cube

1/4 cup of rough chopped onions or less

 2 garlic cloves, crushed

5 cloves

2.5 tablespoon canola oil (any oil with due)

Rinse and soak beans overnight in bowl in filled with water. Be sure to discard any broken, bruised or discolored beans. In the morning, drain beans and set aside to cook.

Put beans to boil in a meduim sized saucepan, 1 teaspoon of salt and allow to cook/boil for 45 minutes to an hour. Be sure to watch the water, if the water reduces and the beans are not yet edible add in more water. Once the beans are soft and edible they are ready. Strain, but do not discard the water (you will need that for later).

On meduim high heat add 2 tablespoons oil and fry the onions, garlic and chicken bouillon cube for 4 minutes.  Make sure the bouillon cube is completely crushed. Then add in 3/4 cup of drain beans and fry for 3 to 4 minutes. Once the beans start to get darker but not burned add in remaining beans, pepper, cloves and the water you boiled the beans in. If you need more water add in 1 cup of water. Cover the pan and allow water to come to a boil.

Taste to see if any salt is needed (This is what your rice will taste like). At this point, I like to add a pinch of salt. If it's too salty just add in more water. Add in your rinsed rice. Once the water has reduced to the point where you can see the rice, stir in 1 teaspoon of oil and 1 tablespoon of butter. A quick stir then cover your pot and reduce temperature to meduim low. After 15 mins, reduce temperature to low and rice should be ready in 10 to 15 minutes.

End result should be soft, tasty rice and beans.

SMELLS YUMMY RIGHT!!!

Pumpkin Rice

Pumpkin Rice with Sweet and Spicy Chicken

Ingredients

1 lbs of Butternut Squash (you can use Acorn Squash or Carnival Squash)

2 cups of rice

5 1/2 cups of water

salt

1 tablespoon of butter

1/4 cup of oil

1/4 cup of cilantro (optional)

Instructions:

• Using a veggie peeler remove the skin off the pumpkin, the pit (remove the seeds) using a spoon.
• Discard the pit and seeds and cut into cubes. This makes cooking quicker.
• Add cut cubes to 3 1/2 cups boiling water and 1 teaspoon of salt.
• Allow to cook for 30-40 minutes.
• Using a fork, prick the pumpkin to make sure it's soft and tender (Like a potato).

Once tender...

• Strain and remove water. Reserve half and set aside. With the half mesh with potato masher or puree squash in blender/ magic bullet.
• Add, Squash puree, 3 cups of water, 2 1/2 teaspoon of salt, and 3 tablespoons of oil on medium heat into a sauce pan and stir. This will give the rice it's yellow/mustard color.
• Once water comes to a boils add in rice, then stir.
• When the water evaporates add in 1 tablespoon of butter and 1 tablespoon of oil. Stir and stir.
• Reduce heat and cover for 15-20 mins. After 20 minutes reduce heat to low.

Lastly,

• Once the the rice is cooked, fluff in reserved squash and chopped cilantro leaves with a fork.

Enjoy!

Haiti Cheri.

Diri ak vegetab/Vegetables and Rice

 RICE, RICE AND MORE RICE.

 We Haitians love to eat rice. Rightfully so, rice is versatile and can be easily paired fish, meat and poultry. You can have it alone, as a desert or in a soup. It's a great source for carbohydrate for fast energy and provides benefits for high blood pressure and heart disease; not to mention, it's inexpensive, contains fiber and it's low in fat. However, a good cook will tell you that making rice is not an easy task and takes a lot of practice, if you are not using a rice cooker.  When you are done making your rice it should be nice and fluffy. Let's get started.

Ingredients

2 cups of white long grain rice

1/4 cup olive oil

1 cup of mix vegetables (thawed and drained)

1/8 cup of onions

1 teaspoon of salt

1 teaspoon of pepper

3 cups of chicken broth/water

1 small saucer pan

1 tablespoon of butter

On medium heat, heat saucepan and add oil. Once oil is hot, add 1/2 cup of vegetables and onions fry for 2 minutes. Add remaining veggies, chicken broth, salt, pepper and allow water to come to a boil. Once the water begins to boil wash the rice and add to pan. Stir and allow the water to evaporate. Once evaporated stir rice completely and add in butter, then cover the pan. Reduce temperature to medium low and rice should be ready in 20-25 minutes or once rice is fluffy and not grainy.



Benefits of Rice: www.oohoi.com