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Dishing it with the Guys

Later when I entered the dating world, I was blessed to meet gentlemen who wanted to impress me with their culinary prowess. And as I sit here and think about food, I realize I am continually surrounded by cooks. I am surrounded by a plethora of great male cooks in my friendship circle: Moses who’s baked whole snapper I am still thinking about almost a year later, Ronald G who invents and creates the most delightful dishes out of traditional favorites and my friend Andry in Boston who probably could give me a run for my money if he ever decided to put his Haitian patties on the market. At first I thought being single had something to do with the males who are great cooks. I thought it was an art they learn to impress the ladies. But some are married, some are single and some are attached in other ways. At last, I don’t think there are that many guyswho know how to cook, I think it’s my greed that leads me to find those who can cook to befriend. The explanation is simple: I love food, so I guess I have radar for picking out the cooks in the lot.
They say sharing is caring. So I thought I would ask two of my favorite cooks to share one of their recipes with the readers of HT.
Ronald provides us with a protein rich breakfast while Moses takes Jerk Chicken to a whole other level.

Ron G’s Power Breakfast.
It’s Eggs Sunny Side up with Spicy Tuna Fish, Garlic Flavored Reduced Fat Cheese, and Mint/Raspberry Flavored Tea.
Ingredients:
Eggs (two per person),
a can of light tuna in water (in oil is ok but drain properly),
a slice each of green and red pepper,
1/3 of an onion diced,
one tablespoon of creamy garlic dressing,
two tablespoons of vegetable oil,
and a bit of cayenne pepper (if you can tolerate it).
Directions
Dice the green and red pepper and mix them with the diced onion
Add that mix to the drained tuna and add the creamy garlic dressing and mix
Add the cayenne pepper to taste
Add one table spoon of vegetable oil to a pre-heated frying pan
Add the tuna mix to the pre-heated oil and cover with aluminum foil until the bottom is crisp then flip
Add a table spoon of vegetable oil to a different pre-heated frying pan, crack and add both eggs. Make sure that the pan is not too hot (low-medium heat) so your eggs can fully cook without burning.
Toast two slice of whole grain bread, boil your water, and add the mint and raspberry tea bag(s).
Serve the tuna on a large plate with the eggs next to it; opposite the toasted whole grain bread, and a garlic flavored light cheese from the Laughing Cow brand. The tea is sweetened with honey or maybe a bit of brown sugar.
Recipe courtesy of Ronald Glemaud

Moses’S s Jerk Coq au Vin
Ingredients:
4 1/2 – 5 lb. chicken
3 stalks scallion
2 stalks of parsley
1 whole onion. 3-4 cloves,
2 tblspn of garlic,
2 cubes of maggi,
6 ounces of white wine,
2 tspn. black pepper,
6 tbl spn of f jerk seasoning
4 tbl spn of butter
6 tbl spn. Vegetable/olive oil

1 green bell pepper
1 ounce of soy sauce

Directions:
Clean and cut chicken into pieces.
Clean with vinegar and lemon then soak chicken into boiling water for 1 minute.
Mix the garlic, cloves, maggi, scallions, parsley, black pepper , jerk seasonings into the blender (or add any other spice to your taste’s desire)
Add soy sauce. Marinate chicken in bowl for about an hour. (the longer it’s seasoned, the better the taste. I suggest overnight). Mix the chicken with the seasoning in a bowl.
Place sauté pot on stove on medium high heat. Add the oil. Once hot, add chicken pieces. Let brown. Then turn and let other side brown. Once completely brown, Add the white wine, green pepper and onion.
Cover and cook over medium-low heat until tender to fork.
Recipe Courtesy of Moses St. Louis.
Nadege Fleurimond is the owner & business manager of Fleurimond Catering, Inc., an off-premise catering firm serving the NY/NJ/CT/MA areas. She is also the author of a Taste of Life: A Culinary Memoir, a humorous and heart warming compilation of recipes and funny anecdotes. (http://www.nadegefleurimond.com)
Please submit thoughts and questions pertaining to the column via email at [email protected]

Haitian Times

Haitian Times

The Haitian Times was founded in 1999 as a weekly English language newspaper based in Brooklyn, NY.The newspaper is widely regarded as the most authoritative voice for Haitian Diaspora.
Haitian Times
May. 05, 2012

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