_edited.png)
Hey Guys welcome to Part II of Haitian Cremas & Patés from our mini-series, "Making Spirits Bright." In this blog post, my mom and I, will show you how to make a very popular Haitian delicacy known as paté.
Photo Credit: Purroy Productions
I guess the best way for me to describe this would be the equivalent to Americans reference to mincemeat pie?? At least, that is how I would best describe it. I don't even know what minemeat is, so maybe I should've looked that up. But if you know what it is...please comment it below. But just think of it like this...Jamaicans have Jamaican beef patties, Latinos have their empanadas, and Haitians have paté. Now, for obvious reasons, my favorite happens to be Haitian paté, but objectively speaking, I do have a special preference for the fluffy-pastry-like texture of the dough and I think that's is what sets our patés apart and what ultimately wins me over every.single.time.
Oh (!!!) and guys for the dough, we’re gonna take a shortcut & use Pepperidge Farm Pre-Made Dough instead of scratch-made to save us the time, energy, & hassle; This shortcut definitely gives us that flakey pastry-type texture that I was telling you about earlier.
Now you’ve already heard me say that my mom is the best cook that I know. Of course, I’m biased, however not only is a lot of her cooking was self-taught, but she actually did acquire a little bit of culinary training in her late teens. As she had expressed a keen interest in a cooking class & my grandma aka (her mom) who was living & WORKING TIRELESSLY in the US (cuts the picture of my grandma) working hard to take care of her family sent monies for my mom to enroll herself into this class which I later come to find out famous Haitian singer Emeline Michel was enrolled in as well. For those of you who don't know Emeline Michel... she is one of the most popular beloved Haitian singers of and, not to compare her, but she would be the equivalent of what we would consider to be like a Whitney Houston, here in the states, sort-to-speak. Just so that you can understand the magnitude she's had and continues to have on the Haitian music scene. And I often play her songs in my stories if you've followed me for a while. My mom hates when I mention that they attended the same cooking class because she swears Emeline won’t remember her but it doesn't matter to me! BECAUSE I definitely think it's worth mentioning.
"Haitian Paté"
Ingredients
-Shallots
-Fresh Parsley
-Garlic Cloves
-Chile Powder
-Ground Chicken or Beef
-Red & Green Pepper
-Onion
-Chicken or Beef Broth
-Egg
Directions
Step 1 - Pound shallots, parsley, garlic, and chile powder into paste with a mortar and pestle. Season the ground beef with this. Let this marinate overnight).
Step 2 - Preheat a large skillet over medium heat; cook and stir beef until browned, about 5 minutes. Stir in shallot paste, onion, and beef broth. Cover and cook, stirring constantly, until juices are absorbed, about 10 minutes. Let cool, about 5 minutes.
Step 3 - Roll chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on 1 side of each circle. Fold and lightly press edges to seal.
Step 4 - Transfer filled patties to a baking sheet. Brush tops and edges with egg yolk.
Step 5 - Bake in the preheated oven until puffy, about 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and continue baking until golden brown, about 20 minutes.
So the moment of truth....The piece de resistance....Drumroll pleaseeee...Hmmmhmmm VERRRY GOODDD AS PER USUAL! Thanks Mom!! Here’s to hoping you guys try this delicious delicacy yourself!
"Hmm...hmmm!! So so GOOD!!!
Until next time....
Comentários