Pork & Potatoes over amaranth in Sauce Ti Malice

Ingredients:

Meat & Veggies:

3 Pork Chops
4 pre-boiled potatoes
2 onions
3 tomatoes
3 cloves of garlic
2 Tbsp. Olive Oil
1 C. Mushroom
2 Habeñero Peppers

Amaranth:

2 Cups of Amaranth
2 1/2 Cups of Milk

Steps:

1. Heat oil in big sauce pan.
2. put chopped onions, peppers, and garlic in oil.
3. Add pork and tomatoes
4. Add potatoes
5. Add the Sauce Ti Malice
6. Cook on low heat for 20 minutes

1. Boil milk
2. Add amaranth and low simmer for 20-25 minutes

Pour Pork & Potatoes over Amaranth

Haitian Hot Sauce (Sauce Ti Malice)

Ok, this was my first attempt at a Haitian sauce and I made it a bit thicker than I wanted. But, there is an easy fix to that. (The Picture will come next with the dish I made with it).

Ingredients:

5 Tbsp. Olive Oil
1 Big Red Onion
2 Shallots
1/4 C. Parsley
8 Cloves Garlic
1 1/2 C. Boiled Water
2 Tbsp. Cider Vinegar
2 Tbsp. Lemon Juice
2 Pinches of Fleur de Sal
2 Tbsp. Dry Mustard
1 Tbsp. Habeñero Sauce (Jamaican Pepper Sauce will do)
2 Habeñero Peppers (cut and seeded)
1/4 C. of flour (use 1/8 for a thinner sauce)

Steps:

1. Heat oil
2. Put Onion, Shallots, Garlic and Habeñero in oil and simmer til brown
3. Add Boiling water, Vinegar, Lemon Juice, Mustard, Habeñero Sauce
4. Reduce for 15 minutes, add flour to thicken (or not)

Spicy Veracruz Fish

1 piece of white fish (I use grouper)
4 roma tomatoes (chopped)
2 cloves garlic
1 tablespoon olive oil
1 tablespoon oregano
2 tablespoons garlic powder
1/2 onion
6 hot chili peppers
2 tablespoon black olives
cilantro to taste

1. cover the fish in oregano and garlic powder. put in a preheated oven at 350 degrees for 8 minutes.
2. cook the rest of the ingredients in a frying pan on low heat.
3. Add the fish to the frying pan after 8 minutes and turn the heat up.
4. Cook until its done
5. Squeeze lime on the fish and serve

Simple Provençal Tapenade

2 Cups of pitted and chopped olives (the best would be a mixture of niçoise & picholine, with about 10 Kalamata. However, I only have access to kalamata olives, so this one is made exclusively with those)
10-15 pitted dates
1/4 cup raisins
2 tablespoons olive oil
2 tablespoons capers
1 tablespoon balsamic vinegar
3 cloves of garlic
1 pinch of black pepper (optional)

Mix it all up in a blender until it comes out like a thick paste. Enjoy over crackers or bread. I actually think it goes great on a cold chicken breast sandwich as well.

Capered Fish & Polenta Cake

1 Warholian Polenta cake
Fish
2 tbsp capers
1 small red onion (sliced)
1/2 tomato (sliced)
4 cloves garlic
3 tsp olive oil
6 peperoncinis
1 tbsp white wine
Red Pepper Flakes
Garlic Powder
Salt
Basil
1/4 c. shredded parmesan cheese

Cook the capers, onion, and garlic in a frying pan with olive oil and white wine.

Cover the fish in the red pepper flakes, garlic powder and salt.

Put Polenta cakes on cookie sheet. Place basil on top of polenta cakes. Place tomato slices on top of polenta cakes. Put the fish on top of the tomatoes. Top with the capers, cover with cheese. Cook in the oven at 350 for 10-12 minutes.

Calories 350(ish) per (makes 2).

Jibarito Italiano Melt

Ok, the Jarabacoan Jibarito was so damn good yesterday, I thought I'd twist it around again today.

4 cloves garlic
1/3 onion
8 ounces of chicken
2 tbsp black olives
2 tbsp capers
2 tbsp shredded mozzarella
6 pepperoncinis
2 tsp olive oil
2 slices tomato
2 slices serrano ham
basil to taste
marjoram to taste
One ripe plantain

1. Cut the plantain in half. Repeat, but this time longways. Smash down to be flat. Bake on a Pam sprayed pan to warm (300 degrees).
2. mix all the other ingredients (except the tomato, cheese, and ham) and cook in a frying pan
3. put the cooked chicken mix on a plate, pull out the plantain and pop it up into the frying pan, browning both sides.
4. put 2 of the plantains on the tray to serve as the bread. Place a little of the cheese. Then, place some of the chicken mixture. Pop on the tomato, ham, a little bit of the cheese and then put the other two plantains on. Put the remainder of the cheese on Jibarito and put the tray back in the oven. Cook until the cheese is melted.

Eat this with a fork.

A key to these Jibaritos is to get good, ripe (almost black) plantains. That makes them sweeter and more malleable. Buen provecho.

Calories 630(ish).

Jarabacoan Jibarito

Sandwiches. Everyone loves sandwiches. I love them at least.

4 Cloves Garlic
2 teaspoons dry mustard
1 teaspoon mustard seeds
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/3 onion
1 Plantain
8 ounces chicken
lettuce
tomato
pickles

1. Cut the plantain in half, then cut it in half long ways. Bake on a cookie sheet until blackened. Flip them. repeat.
2. Meanwhile, cook the chicken with the onion and garlic and spices and worcestershire sauce.
3. Pull the plantains out of the oven and put them in the frying pan that you cooked the chicken in.
4. Put the pickles, tomato and lettuce on two of the plantains halves. Then put the meat and onions. Then put the other two plantain halves on top.

Prepare to eat the Jibarito with a fork.

Calories - 530