Three Jars of Pikliz

Seeing the delight on the faces of Jameson and Anna when we lunched at Chez Violette Haitian Restaurant in Chicago (more on that later!), Chad and I decided we truly needed to get more serious about USING the Haitian cookbook ("A Taste of Haiti") we purchased last year.  The hubby made a special trip to a real grocery store (not Wal-mart) for the habanero peppers, and by the time I was microwaving my oatmeal breakfast, he was one jar into the process of making pikliz (or picklese) -- a spicy Kreyol salad (eaten as it's own side dish) or relish (eaten atop plain foods such as fried plantains).  With shredded cabbage and vinegar, it might be best described to northerners as a Haitian sauerkraut, or because it's eaten cold, akin to coleslaw.  It also includes shredded carrots, and the serious kick of heat comes from scotch bonnet peppers (in true Haitian form) or, as an equivalent substitute, habaneros.  Yes, a little pickliz goes a long way!  (Also included are onions, cloves, salt, & peppercorns.  Sometimes peas.)

Now to be fair to ourselves, I have made the plantain casserole and pumpkin soup, the latter of which was successful, and the former would have been had I known how to discern the readiness/ripeness of plantains.  And we have made the Haitian spaghetti numerous times, and have rice, beans, and hot sauce always on hand, and avocado at least several times a month.

I bought quite ripe plantains from "Wally World" -- yes, they do have a decent selection of exotic things (just have to watch quality sometimes) -- and today I made fried plantains, and they turned out!  I find I prefer the overly ripe plantains, as they have a bit of sweetness to them.  They must have been okay, as Anna scarfed them down and asked for more.

Chef Chad also chopped and blended Zepis (ground spices) to have on hand in the fridge for more recipes:  garlic, onions, green bell peppers, scallions, cilantro, parsley, & vinegar.  A Haitian pesto!

And THEN he shredded enough zucchini from our garden -- a Midwest thing (not so Haitian) -- and measured into freezer bags enough of the fruit for 8 recipes (16 loaves) of zucchini bread  .  .  .  put into the deep freeze to parcel out over time.  If you know any of my neighbors, please don't warn them that we'll be coming around soon to unload our extra zucchini on them; we'd prefer they not hide from the doorbell!  There is no way we will EVER use the quantity coming from our garden.  (And yes, Chad DID tell me so when I insisted on planting two mounds of the plants.) 

Chad found a recipe for Haitian Turkey/Chicken, and hopes to high Heaven that it turns out even remotely as delectable as that he savored (and I stole some bites) at Chez Violette.  Some SERIOUSLY good food stuff!  I'll report back on that when the Chez Cluver kitchen accomplishes that dish.

Orevwa.