Tag Archives: Haiti

Chef Jouvens’ Poisson Gros Sel Recipe

POISSONGrosSEL.jpg

Poisson Gros Sel, also known as Coarse Salt Fish, is a tasty seafood dish from Haiti. It is typically prepared with sea salt and fresh ingredients. Chef Jouvens’ recipe is not only easy to make, but it includes plantains and a spicy purple cabbage slaw to go with it! Find his recipe below:

Fish Ingredients

  • 8 oz Yellowtail Snapper filet
  • 1 cup white wine
  • 1 tsp piment piqué minced (scotch bonnet pepper)
  • 2 tbsp red onion julienne
  • 2 tbsp lemon juice (fresh squeezed)
  • 4 oz semi-ripped plantain diced
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp unsalted butter
  • ¼ oz red bell pepper julienne
  • ¼ oz yellow bell pepper julienne
  • ¼ oz green bell pepper julienne

Hot Slaw Ingredients

  • 1 oz purple cabbage
  • ½ oz green cabbage
  • ½ oz red bell pepper julienne
  • ½ oz yellow bell pepper julienne
  • ½ oz green bell pepper julienne
  • ½ oz carrot julienne
  • 1 tsp rice wine vinegar
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp piment piqué (scotch bonnet pepper)
  • The juice of one lemon

Garnish Ingredients

  • 1 Banana Leaf (4’’X4’’)
  • 4 oz salt rock
  • 1 oz pickling spice

Hot Slaw Directions

  1. In a bowl, mix cabbages, bell peppers vinegar, piment piqué, carrot, lemon juice, salt and olive oil together.
  2. Set aside and allow slaw mix to rest in order for flavors to incorporate.

Fish Directions

  1. In a sauté pan over medium heat,  add white wine, butter, bell peppers, red onion, lemon juice, piment piqué, diced plantains, salt, pepper and bring to a simmer. Then add fish.
  2. Cook fish and plantains in the sauce for about 12 to 15 minutes.
  3. Place banana leaf in the center of a plate, add the diced plantains from the fish sauce and place fish on top of plantains.
  4. Spoon a generous amount of sauce on top of fish.

Garnish Directions

  1. Add hot slaw on top of fish; mix salt rock and pickling spice and add to the realm of the plate.

 

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

Chef Jouvens’ Grilled Octopus with Crispy Capers Recipe

Octopus.jpg

Our August Chef of the Month has whipped up yet another delicious recipe for us to try. His Grilled Octopus with Crispy Capers recipe is guaranteed to be a hit! Chef Jouvens also shares his homemade marinade that goes great with the tender octopus. Get the recipe below:

Ingredients

  • 4-6lb fresh octopus
  • 4 cups water
  • ½ cup salt
  • ½ cup sugar
  • ¼ cup Pickling Spice
  • 4 fresh lemons, juiced
  • 1 cup extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 cup green pea tendrils
  • 1 tbsp fried capers (recipe below)
  • Octopus marinade (recipe below)
  • Salt & pepper to taste

Marinade Ingredients

  • 1 cup extra virgin olive oil
  • 1 cup soy sauce
  • 2 tbsp all spice
  • 2 tbsp ground garlic
  • 2 tbsp onion powder
  • 2 tbsp Aji Amarillo Powder
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 2 tbsp Chinese Five Spice

Mix all ingredients in a bowl.

Fried Capers Ingredients

  • 10 capers
  • 1 cup olive oil

Directions 

  1.  Make a court bouillon by putting water, salt, sugar, pickling spice and lemon juice in a pot and setting it to boil.
  2.  Dip octopus tentacles and body in the boiling court bouillon 3 times, waiting 5 seconds between before submerging the entire thing.
  3.  Allow the octopus to cook for 45 minutes.
  4.  Meanwhile, prepare the marinade and the fried capers.
  5.  Once octopus has cooked, remove from the liquid and cool at room temperature.
  6.  Once cooled, slice tentacles in long thing strips and submerge them in the marinade.
  7.  Set aside in the refrigerator for 4 hours. Note: the rest of the octopus is edible and can be used in other cooking applications such as for a soup or even a fresh salad.
  8. Remove tentacles from the marinade and place them on a hot grill just long enough to get a nice char on each side. Note: be careful not to put too many tentacles on the grill at one time, as too much oil from the marinade could cause an oil fire on your grill.

Fried Capers Directions

  1.  Drain and pay dry with paper towels. Heat olive oil in a small, heavy-duty skillet over medium-high heat.
  2.  Add capers to oil and fry until they are crisp and appear to no longer be frying.
  3.  Remove the capers from oil using a slotted spoon and drain on a paper towel.
  4.  Leave capers out at room temperature until ready to use in final plating.

Plating Instructions

Serve the charred octopus over a bed of green pea tendrils. Finish with a sprinkle of smoked paprika, crispy capers, a drizzle of extra virgin olive oil and a pinch of salt.

 

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

 

 

Chef Jouvens’ Conch Fritters Recipe

Conch Fritters are a seafood must-have! Luckily, our August Chef of the Month, Chef Jouvens has shared his delicious Conch Fritter recipe, and as an added bonus, his recipe for Epis seasoning! Get the recipe below!

conch fritters.JPG

Dry Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp dry active yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp complete seasoning
  • 1 tsp salt & pepper

Wet Ingredients

  • 1 cup Mojo Criollo
  • 2 tbsp Epis
  • 1 tbsp lemon juice
  • 2 cups of diced conch (small diced)
  • 1 tbsp diced red onions
  • 1 tbsp diced mixed bell peppers
  • 1 tbsp chopped scallion

Epis Ingredients

Epis is a seasoning blend used in the majority of Haitian food for marinating and flavoring

  • 1 oz parsley (roughly chopped)
  • 1 oz scallion (roughly chopped)
  • 1 tbsp garlic (peeled & roughly chopped)
  • 1 tsp Scotch bonnet pepper (roughly chopped with seeds)

Directions for Epis

1. Place all ingredients in a blender and blend until smooth

Directions for Conch Fritters

1. Mix all ingredients together in a mixing bowl, and allow to rest in the refrigerator for about an hour before serving.

2. In a 350 degree deep fryer, use an ice cream scoop or spoon and place conch fritter batter mix in the fryer and fry until it’s a golden brown.

3. Remove from fryer and season with complete seasoning and serve hot!

 

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

 

 

August 2019 Chef of the Month-Jouvens Jean

We are excited to introduce our August 2019 Chef of the Month- Jouvens Jean! Chef Jouvens was born in the Bahamas and now works and resides in Miami, Florida. This passionate chef has been on Food Network shows such as Cut Throat Kitchen and Chef Wanted! He also created the The Chef Jouvens Foundationwhich provides access to food and nutritional information for children and gives young adults culinary training. Currently, Chef Jouvens has 3 restaurants in the Miami area, with a 4th one coming soon! Read his inspiring story below!

 

1. Where were you born?

I was born in Nassau, Bahamas.

2. Where do you work and where are you based?

I work and based in Miami.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tool to use is my team as cliché as that may sound, but they’re the ones who assist in me creating a masterpiece.

4. What is your sharpest sense out of all the 5 senses?

I will say that my sharpest sense is sight but not sight as in the ability to see but the ability to see beyond the eye’s perception. Part of my success is attributed to my ability of seeing further than what is there… I think most great chefs share the same notion.

5. What advice would you offer for aspiring chefs?

Stay focus and pay attention to details. Cooking is the easy part, not paying attention to the most minuscule detail is what will make you or break you at the end of the day.

6. What is one culinary tip every chef should know and perfect?

Every chef should know and perfect the art of leadership.

7. What does good food mean to you?

Good food to me is like music. When it’s good it makes your entire body move.
Good food means bliss…

8. What features are important to you when selecting your chef outfit?

Features that are important to me in my chef outfits are comfort and practicality. When you look good you feel good but the outfit should also serve a stylish purpose.

9. Favorite ingredient to work with?

Like my favorite tool to use, my favorite ingredient is my team. I live in Miami, so I have a melting pot of a kitchen team. That means that everyone on my team is an ingredient that brings a different flavor to my creations.

10. Favorite City to dine out in?

I have a few of those… my top five cities are Miami (not biased at all…), New York, Port au Prince and Montreal.

11. Best Dish you have ever made?

I think one of the best dishes I’ve ever made is the one I almost beat Bobby Flay with which is a breadfruit croquette with a chipotle aioli.

12. What you like to eat most often on your days off?

On my days off I like to eat whatever someone else is cooking.

13. Person you would most like to cook for?
I’ll tell you the people I love cooking for is my stewarding team. I think that they hold the most important job in the kitchen and besides, they always tell me their honest opinion of my food. HAHAHAHA…

14. What made you decide to become a chef?
The decision to become a chef was not by choice, I was born and this is what I am. That’s the only truth I have for that because I never aspired to be a chef, nor did I have a grandmother or mother that taught me how to cook.

Connect with our August Chef of the Month!

Instagram: @chefjouvens

Facebook: @ChefJouvensJean

Website: http://chefjouvens.com/

Foundation: https://chefjouvensfoundation.org/

 

Check out Chef Jouven’s Restaurants!

Sawa Restaurant & Lounge
Middle Eastern, Mediterranean & Japanese fare
Located in: Shops at Merrick Park
360 San Lorenzo Ave #1500, Coral Gables, FL 33146

C’est Bon Cafe
European Style coffee shop with healthy smoothies and juices
Located in: Shops at Merrick Park
330 San Lorenzo Ave, Coral Gables, FL 33146

Manjay Restaurant Miami
Modern Caribbean Cuisine at The Citadel in Miami.
Address: 8300 NE 2nd Ave, Miami, FL 33138

Eclectico Restaurant (COMING SOON!)
Mexican/Pan Latin concept restaurant
Located in: Shops at Merrick Park
320 San Lorenzo Ave, Coral Gables, FL 33146

 

 

 

The Birthplace of our Chef of the Month, Chef Ron Duprat

Chef Ron DupratIn order to learn more about our Chef of the Month, we thought it might be helpful to educate our readers about his birth place. Ron Duprat was born in Mare Rouge, Haiti. It is located in the northernmost region of the country, with a population of almost 450,000 and an area of about 2,200 square kilometers. The closest major cities to Mare Rouge are Port-au-Prince, Delmas, Carrefour and Guantanamo.

.

Here are some facts about Haiti from CNN.com:

Haitian Flag

Haiti, in the West Indies, occupies the western third of the island of Hispaniola, which it shares with the Dominican Republic. About the size of Maryland, Haiti is two-thirds mountainous, with the rest of the country marked by great valleys, extensive plateaus, and small plains.

Population: 9,893,934 (2013 estimate)

Capital: Port-au-Prince

Ethnic Groups: Black 95%, mulatto and white 5%

Official Languages: French, Creole

Money: Gourde

Haiti produces: coffee, mangoes, sugarcane, rice, corn, sorghum, and wood.Haiti

National Sport:  Soccer. Haiti first competed in the World Cup in 1974.

Other Facts:

Haiti is the most mountainous nation in the Caribbean. Hayti is the Indian name for the country and means “land of the mountains.” The mountain peaks reach over 8,000 feet (2,400 meters).

Haiti is the second oldest independent nation in the Western Hemisphere, after the United States.

One of the most popular foods in Haiti is Griot, a fried pork dish. We thought you might enjoy this great looking recipe from Haitian-Recipes.com.

Griot (Fried Pork)

Griot

Serves 6-8

Ingredients

  • 1.5 lbs of pork
  • 1 hot pepper
  • 1 tsp of parsley
  • 1 tsp of garlic powder
  • 1 tsp of thyme
  • 1/2 tsp of rosemary
  • 1 tsp of Adobo® seasoning salt
  • 1 lime
  • 1 orange

Description

  • Cut the meat into medium sized pieces.
  • Wash thoroughly with the lime and/or sour orange juice.
  • Season well with Adobo seasoning salt, rosemary, thyme, parsley, garlic powder, pepper and let marinate for 4 hours (or overnight for even better results).
  • In a saucepan, cover meat with water and boil over medium-high heat until water evaporates.
  • Stirring occasionally, continue to cook until meat is tender.
  • Remove the meat and set aside.
  • In a skillet, heat oil and fry each side to brown evenly.
  • Serve hot with banan peze and diri kole.

Are any of our readers from Haiti? Please share a fond memory from back home, or your favorite dish from the country below!

%d bloggers like this: