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180 days ago
Hey I agree...Do not take my word for it go try it !!! You might want to try a peace of their "blanc mange" or the boniato pudding (pan patat) it goes quite well with the mojito.
248 days ago
South Beach's Taptap "the" Famous Haitian restaurant. The best food, the best Authentic deserts out many you might want to sample the pen patat ( a delight made with the boniato) or the Haitian cake. yes gateau Ayitien. 819 5th street Miami Beach, Fl. 33139 305-672-2898
347 days ago
Nothing for you...Anyway did you know that we sometimes wash our meat with papaya leaves because it tenderizes the meat. I have had the best stew (legume) in Haiti made with green papaya. What about Rosemary the fresh herb... rosemary grows wild in Haiti yet some women in the country side use it to wash their hair.
359 days ago
"I have now decided what I will prepare for my family and friends for Christmas Eve dinner. Of course it's over the top, but that is just me..... be prepared to want to get on a plane and join me, of course you are most welcome... First Course A Pan Fried Duck Breast on Juicy Plum and Red Cabbage, served with tender Asparagus Ribbons You need 2 small red cabbages shredded about 4 plums cut into wedges half a cup of pomegranate molasses 1 T olive oil about 4 duck breasts 200g asparagus, blanched sea salt and ground pepper Add the red cabbage and plum wedges to a saucepan set over a medium heat. Drizzle over the pomegranate molasses and cook until tender but crunchy. Place a large nonstick pan over a high heat. heat the olive oil. Use a sharp knife to thinky slice the duck breasts and stir fry in the hot oil for a few minutes till just cooked through, but still pink. Slice ribbons of the blanched asparagus. Serve the duck breast with the warm red cabbage and plum, topped with ...362 days ago
Turkey Purse Stuffed with Basil and Tomato Compote 30ml vegetable oil 5 chopped garlic cloves 1 tin Cut Chilli Tomatoes 115g tin tomato paste 10g fresh basil, sliced salt and pepper 15ml sugar 4 medium turkey breasts 100ml peri peri sauce 8 slices Parma or Black Forest Ham Preheat oven to 180C Heat the oil in a saucepan Add the garlic and saute for 2 minutes Add Fresh Cut Chilli Tomatoes and Tomato Paste and stir well Bring up to a simmer and cook for 7-8 minutes till reduced Add the basil and season well with salt and pepper and sugar Remove from the heat and cool slightly Make a lengthways slice into the turkey breasts to form a pocket (do not cut all the way) Brush the inside of the pocket with peri peri sauce, then stuff the pocket with tomato mixture. Season the breast and then wrap it in parma ham. Bake at 180C for 20 minutes or till cooked through but still juicy. Serve with gnocchi or mashed potatoes and some fresh greens Sweet Glazed Line Fish with Festive Sauce Vierge ...
