29371: Hermantin(News)Linda Bladholm's A Fork on the Road: Online-Only Recipes (fwd)

[Bob Corbett <corbetre@webster.edu>]

From: leonie hermantin <lhermantin@hotmail.com>


Posted on Tue, Oct. 24, 2006 , Miami Herald



Linda Bladholm's A Fork on the Road: Online-Only Recipes




SAUCE

SAUCE TI-MALICE (Haitian Hot Sauce)

This sauce is served with everything from fritters to fried meat and plantains.

• 1 cup finely chopped onions

•  ½ cup finely chopped shallots

•  ½ cup lime juice

• 2 large garlic cloves, finely chopped

• 2 teaspoons finely chopped fresh hot peppers, preferably red

•  ¼ cup olive oil

• Salt and freshly ground pepper

Mix the onions and shallots with the lime juice and set aside at room 
temperature for about an hour. Pour into a small saucepan, and add the garlic, 
hot peppers, oil and salt and pepper to taste. Bring to a boil, stir, and 
remove from the heat. Allow to cool before serving. Makes about 2 ½ cups. Good 
with glazed pork chunks; see following recipe.

Source: Adapted from The Complete Book of Caribbean Cooking by Elizabeth 
Lambert Ortiz (Ballantine, 1973).

Per serving: 16 calories (72 percent from fat), 1.4 g fat (0.2 g saturated, 1 g 
monounsaturated), 0 cholesterol, 0.1 g protein, 1.1 g carbohydrates, 0.1 g 
fiber, 0.5 mg sodium.

SIDE DISH

HAITIAN FRITTERS

These fritters are called marinades and can be sweet or savory. If making sweet 
fritters, reduce the salt slightly and add a tablespoon of sugar and ¼ pound 
mashed banana or diced pineapple, mango or other fruit to the batter. To make 
savory fritters add 4 ounces soaked, drained and shredded salt cod or diced 
cooked chicken, shrimp or veggies and chopped shallots, parsley and hot pepper 
to taste to the batter.

• 1 cup all-purpose flour

• 1 ½ teaspoons baking powder

• 1 teaspoon salt

• 4 eggs

• 2 teaspoons unsalted butter, melted and cooled

• 2 teaspoons vegetable oil

• 2 teaspoons rum

• Oil for deep-frying

Sift the flour with the baking powder and salt into a bowl. Make a well in the 
center and add the eggs, butter, oil and rum. Beat thoroughly until the better 
is smooth. Let the batter stand 1 or 2 hours before using. Stir in the fruit 
and sugar for sweet fritters, or add the salt cod, chicken, shrimp or veggies 
and seasonings if making savory fritters (see note above).

Heat at least 2 inches of vegetable oil in a deep kettle to 370 degrees on a 
frying thermometer. Drop fritter batter by the tablespoon into the hot oil, 
frying 3 to 4 at a time until golden brown on both sides, turning at least 
once. Drain on paper towels and serve hot. Makes about 24.

Source: Adapted from The Complete Book of Caribbean Cooking by Elizabeth 
Lambert Ortiz (Ballantine, 1973).

Note: Recipe is too variable for meaningful nutritional analysis.

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