dinner

Stuffed Pepper Melody

Servings 3 people, 2 peppers each

Ingredients

-          1, 8oz Bottle of Sauce Zansèt

-          6 large peppers (yellow, red, or green, your choice)

-          1 lb ground beef (seasoned how you like it)

-          1⁄2 cup onion, Chopped

-          2 Tomatoes, diced – about 1 cup

-          ½ cup okgra chopped with beef (optional)

-          1 cup shredded cheese (about ½ a bag), separated. I used the Mexican mix

-          1 tbls olive oil

-          ¾ cup of water (¼ cup any household water, and ½ cup potable/drinking water)

** Note, if you want to make this dish vegetarian, just triple up on all the veggies and brew with veggie stock to really get a good kick. Throw some carrots in there for a good crunch

 

1.    Cut tops from green peppers; discard seeds and membranes. Also cut as much as the bottom as needed to make it stand without falling over, and also allow it to drain. Keep the tops to chop up and add to our stuffing mix (if you have more than ¼ cup, you can discard, we don’t want to overpower the recipe with pepper taste).

 

2.    Heat up the skillet, then add olive oil. Generally, you want to use low-medium heat during this cook time. This entire meal is about slow cooked flavor infused food.

3.    When olive oil is hot, add onion, okra and chopped pepper, add about ¼ cup of water and cover to get the okra a little tender. About 1.5 minutes.

4.    Then add meat and cook until browned.

5.    Drain off excess fat. Add tomatoes + 1, 8 oz bottle of sauce Zansèt + ½ cup of drinking water.

6.    Cover on low heat, and let cook for about 6 minutes.  

7.    Add most of your cheese mix, but leave some to add as toppers.

8.    Stuff peppers with mixture. Sprinkle top with as much cheese as you desire.

9.    Place peppers on a deep-ish baking dish. Something like what you’d make a lasagna in.

10.  Bake, covered in a 350 F (176 C) degree oven for 30 minutes.

Enjoy with whatever sides you’d like.  We did ours with white rice topped with left over Passion Delight & Date Compote!!! If you have left over stuffing mix, pop it in the fridge, it is going to taste amazing tomorrow as a sandwich at lunch. 

Passion Delight Onion & Date Compote

Servings Created: 8 servings

Sauces used, Nan Tout Sòs

-          1 8 oz bottle Nan Tout Sòs

-          2 tablespoons olive oil or 2 tablespoons vegetable oil

-          4 cups of onion, halved and sliced thin

-          salt

-          fresh ground pepper

-          ¼ cup Apple cider vinegar

-          ½ Cup Almonds (optional)

-          ½ a cup dried dates pressed to fit (optional)

-          1/3 cup dry red wine

-          1 cup potable water split into two, ¼ cup and ¾ cup.

Ingredients

 

DIRECTIONS

1.    Heat oil in a large sauté pan.

2.    Add onions.

3.    Sauté over medium heat.

4.    Sprinkle with salt and pepper, 3-4 dashes is good.

5.    Cover and cook over medium-low heat, stirring often, in about 5 minutes onions are golden brown; reduce heat if they are browning too fast.

6.    Add ½ of the Nan Tout Sòs to onions, ¼ cup water, stir and cook 1 minute.

7.    Add dates (optional) and stir briskly until they start melt into the onions (about 1 minute).

8.    Add almonds (optional).

9.    Add remaining Nan Tout Sòs.

10.  Add vinegar.

11.  Add wine and bring to a boil.

12.  Add remainder of water.

13.  Cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender and dates have virtually boiled into the paste and disappeared.

14.  Taste and adjust seasoning. If too sour, add a teaspoon of brown sugar until satisfied.

15.  Serve hot or cold as a topper to meats or veggies.

Enjoy!

Compote on Steak

Smokey Pizza

 

Use the recipe for pizza dough, or use your own store bought dough.  This recipe essentially calls for the replacement of tomato sauce with Sauce Zansèt

 

Ingredients

Dough

-Makes 3, 12 inch pizzas

-          4.5 Cups Bread Flour (chilled) (for a healthier version, I use 4 cups whole wheat flour and .5 bread flour)

-          1.75 Cups Cold Water

-          1 tsp yeast

-          1.75 tsp salt

-          2 oz Olive Oil

Pizza Topping

-          3 oz Sauce Zansèt

-          2 tablespoon very small chopped onions

-          1 tablespoon chopped peppers

-          1 Tomato Sliced thinly vertically

-          1 dash oregano

-          2 dashes salt

-          2 dashes pepper

-          1 dash basil

-          1 dash dried parsley

Directions

 

1.    Put oven on highest setting

2.    Prepare pizza dough for toppings

3.    Put 1 dash of salt and pepper directly onto the uncooked pizza dough

4.    Put Sauce onto pizza

5.    Add onions, peppers, and tomatoes

6.    Put a dash of salt, pepper, and dried basil, oregano and parsley

7.    Cook for 8-10 minutes until dough is cooked through

Smokey Pizza

 

Enjoy!  

Tropical Passion Legume

-          Sauces Used: Nan Tout Sòs

Legume is a staple dish in Haitian cuisine, a flavorful stewed veggie dish bursting with Caribbean flavor. This is the standard dish adapted with our passion-fruit ginger sauce for an extra kick. Like many Haitian dishes, the essence of the flavor comes from slow cooking your ingredients in a flavorful stock.

Makes approximately 8 servings

Tools You’ll Need:

-          Large deep pot with cover

-          Cutting board

-          Sharp knife

-          Peeler

Ingredient List

Veggies + Meat

-          4 Large Eggplants chopped with the stem removed

-          4 UNRIPE Papaya (optional, but I like them a little sweet) chopped

-          4 Chayote chopped

-          4 Water Crescent chopped

-          1.5 cup of spinach leaf separated from stalk

-          1 Large Cabbage (or two small, red or green) shredded

-          4 Large Carrots cut into Batonnet (fancy word for large chunks)

-          1.5 lbs seasoned cooked beef (optional)

Stock Ingredients

-          Olive oil

-          2 cloves of garlic diced

-          ½ Green bell pepper chopped

-          1 Small onion chopped

-          5 Cups of water

-          1/5 Tablespoon salt

-          3-4 twigs of parsley separated from stalk

-          3 branches of Thyme separated

-          ½ Tablespoon of pepper

-          ½ tablespoon of oregano (optional)

-          ½ cup of Nan – Tout - Sos

Directions

1.    You want to make a tasty stock for the veggies to cook and get flavored, you can add more salt, pepper, paprika, whatever your heart desires to taste. My preference is for the stock to taste a little too flavorful knowing that the veggies will tame the flavor.

Stock

2.    In a larger pot sauté the onions, peppers in garlic over olive oil

3.    Add water and spices (pepper, salt, thyme, parsley, oregano) into water

4.    Put the heat on high and let water come to a simmer.

Stewing Veggies

5.    Turn the heat down to the second to last level, you want to slow cook your veggies

6.    Dump all veggies, fruit, and optional meat into the water

7.    Cover and let simmer for about 1.5 hours checking in on your veggies.

8.    The key to legume is that they are soft, but not super mushy. You may need to add more water if the veggies are too hard. A good indicator is your carrot game (I like them a little soft, but not super soft), that is when you know your legume is ready for mashing.

9.    When they are loose and looking mushy, take a large spoon, pestle, or potato masher and go to town. Just churn and mash it until the texture is just about sloppy.

10.  Let stew some more to allow the excess liquid to dry up a bit until desired consistency is reached.

11.  Try get as much excess water as possible to cook out in preparation for the Sauce. Pour 4 oz. of Nan Tout Sòs sauce and allow to simmer for about 5 minutes, if you want a bit more ginger kick, you can add more sauce.

Usually legume is served on white rice by itself or with stewed bean gravy. Enjoy!