{"id":3604,"date":"2020-07-04T09:00:43","date_gmt":"2020-07-04T13:00:43","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=3604"},"modified":"2022-10-12T21:19:18","modified_gmt":"2022-10-13T01:19:18","slug":"summer-grilling-adventures-savory-mango-sauce","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/summer-grilling-adventures-savory-mango-sauce\/","title":{"rendered":"Summer grilling adventures & a savory mango sauce"},"content":{"rendered":"

Summer officially began a few weeks ago. For the rest of the world, this marks the opening of the summer grilling season. In Haiti, it simply opens a fruity season, one that doesn\u2019t seem to influence our cooking at all.<\/p>\n

We don\u2019t really practice seasonal cooking in Haiti.<\/h2>\n

We don\u2019t have specific culinary traditions for the summer months, or any season for that matter. In contrast, specific events do influence our cuisine. On January 5th, we enjoy our Galette des Rois<\/a>. We fry up banana beignets<\/a> during Mardi-Gras season. Easter sees us enjoying a poisson gros sel<\/a> alongside fried beans<\/a> and salade russe<\/a> while Christmas\u2019 must-haves<\/a> include roasted Turkey and ham, and the inevitable Buche de Noel. Yet, I could not list specific summer dishes. Besides mayi boukannen, mayi bouyi<\/a> or a fruit salad<\/a>, our cooking habits don\u2019t change much during that time of the year.<\/p>\n

I could, however, leave you with a fruity list of summer bounties to feast on.<\/h2>\n

This season brings us an abundance of produce. Mangoes, pineapples, melons, quen\u00eapes,<\/a> Caribbean apricots<\/a> and avocados<\/a> take over every street corner through the summer months. They fill most, if not all, street merchant\u2019s baskets.<\/p>\n

Yet, these fruits don\u2019t seem to find their way in our cooking.<\/h3>\n

We tend to either eat them raw or juice them. This encouraged me to try and incorporate more fruits into my cooking. And with many places calling this the grilling season, I had to jump on the bandwagon and fire up a grill, a non-existent practice in Haiti.<\/p>\n

While many around the world impatiently await for the hot summer days to throw grilling parties, in Haiti, traditionally we do no such thing. Early summer, you will spot street merchants with their makeshift grills garnished with mayi boukannen. But our traditional hot weather grilling ends there. Our culinary repertoire doesn\u2019t seem to include summer foods.<\/p>\n

That said, you won\u2019t find the dishes below in traditional Haitian cuisines. In creating them, I was attempting to bring some fruity and savory dishes to our family table, and give this summer grilling thing a shot.<\/p>\n

    \n
  1. \n

    Grilled vegetables\"Grilled<\/h4>\n

    Eggplants, squash and potatoes are not a summer bounty, but I could not resist skewering them. I seasoned them with cumin, turmeric, chili, paprika and pepper. Paired with my go-to lime and garlic mayo sauce, they complement couscous perfectly.<\/li>\n

  2. \n

    Pi\u00f1a Colada Bites\"Griled<\/h4>\n

    These pi\u00f1a colada bites are non other than grilled pineapple chunks with a buttery lime rum sauce and served them with a whipped coconut cream because I had to also jump on the grilled fruit bandwagon. I must, however, confess that it left me unimpressed. The Haitian in me would still rather enjoy the raw fruits.<\/li>\n

  3. \n

    Spicy Ginger Lobster Mango Salsa<\/a>\"This<\/h4>\n

    The title speaks for itself. I grilled some fresh lobster and served them with my homemade cold mango salsa, which recipe you will find here on the blog<\/a>.<\/li>\n

  4. \n

    Pineapple Chicken Kabobs with ginger and piment bouc<\/a>\"These<\/h4>\n

    While grilled pineapples on their own don\u2019t really make my palate sing, they do pair well with savory meats. Try these chicken kabobs\u2019 recipe<\/a>, and let me know below how your taste buds feel about them.<\/li>\n

  5. \n

    Piment bouc spiced blackened grilled fish filet<\/a>\"This<\/h4>\n

    My pineapple avocado salsa<\/a>, which I shared here last year, brings a sweet and bright touch to an otherwise spicy grilled fish filet.<\/li>\n

  6. \n

    Rum flamb\u00e9 beef filet with a mango sauce\"Grilled<\/h4>\n

    These skewers just became one of my favorites. I seasoned beef filet chunks with salt, pepper and olive oil, skewered them with mango and purple onion. A simple dish elevated with my homemade spicy mango sauce below.<\/li>\n<\/ol>\n

    And there you have it. My summer grilling adventures thus far. I encourage you to take those dishes and make them your own. Use the sauces and fruity salads as an inspiration for your own creations. Swap meat for seafood and vice versa. Go wild. Let your creativity speak. See how far it takes you. Who knows? Your greatest adventure this Covid-19 Summer 2020 may just happen right in your kitchen, or on your outdoor patio\u2026<\/p>\n

    <\/div>
    \n
    \"Grilled<\/div>\n<\/div>\n

    Grilled & flamb\u00e9 beef filet skewered with mango & a side of spicy mango sauce<\/h2>\n
    <\/div>\n\n
    <\/div>\n
    I kept the seasoning of those beef mango skewers simple. The secret to highlighting this dish resides in the flambeing the mix with dark rum and the mildly spicy mango sauce that you will prepare from scratch. <\/span><\/div>\n
    <\/div>\n\n
    <\/div>\n
    \n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
    <\/div>\n
    <\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
    <\/div><\/div>\n
    Prep Time <\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
    Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
    <\/div>\n
    \n\t
    \n \t
    <\/div><\/path><\/g><\/g><\/svg><\/span>
    <\/div><\/div>\n\t\t\n <\/div>\n
    \n
    <\/div><\/path><\/g><\/g><\/svg><\/span>
    <\/div><\/div>\n\t\t
    Servings <\/span>4<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

    Ingredients
    <\/div>  <\/h3>

    For the meat<\/h4>
    • 1<\/span> lb<\/span> beef filet<\/span> cut in chunks<\/span><\/li>
    • Salt & Pepper<\/span> to taste<\/span><\/li>
    • Olive Oil ( to coat<\/span><\/li><\/ul><\/div>

      For the mango sauce<\/h4>
      • 1<\/span> firm mango<\/span> cut into chunks<\/span><\/li>
      • 1<\/span> tbsp<\/span> olive oil<\/span><\/li>
      • \u00bd<\/span> onion<\/span> finely chopped<\/span><\/li>
      • \u00bd<\/span> bell pepper<\/span> finely chopped<\/span><\/li>
      • 3-4<\/span> garlic heads<\/span> chopped<\/span><\/li>
      • 1<\/span> tbsp<\/span> brown sugar<\/span><\/li>
      • \u00bd<\/span> chopped piment bouc<\/span><\/li>
      • 1 to<\/span> mato<\/span> chopped<\/span><\/li>
      • \u00bc<\/span> cup<\/span> rice wine vinegar<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> powdered ginger<\/span> or fresh ginger to taste<\/span><\/li>
      • \u215b<\/span> tsp<\/span> salt<\/span><\/li>
      • \u00bc<\/span> tsp<\/span> pepper<\/span><\/li>
      • 1<\/span> juice of lime<\/span><\/li><\/ul><\/div>

        For the skewers<\/h4>
        • 1<\/span> firm mango<\/span> I used mango baptiste but use your favorite<\/span><\/li>
        • 1<\/span> purple onion<\/span><\/li>
        • Seasoned beef chunks<\/span><\/li>
        • \u00bc<\/span> cup<\/span> of dark rum<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions
          <\/div> <\/h3>

          For the meat<\/h4>
          • Season the meat with salt, pepper and olive oil<\/div><\/li>
          • Set aside to marinate for at least 45 minutes<\/div><\/li><\/ul><\/div>

            For the mango sauce<\/h4>
            • Heat the oil in a pan<\/div><\/li>
            • Add the chopped onion, bell pepper and garlic<\/div><\/li>
            • Cook until the onions turn translucent<\/div><\/li>
            • Incorporate the mango, powdered ginger and pepper<\/div><\/li>
            • Cook until the mango start to turn soggy<\/div><\/li>
            • Add the tomato, piment bouc and let simmer on low for about 5 minutes<\/div><\/li>
            • Drizzle the rice wine vinegar and lime jucie over the fruit and veggies and cook on low about 20-25 minutes more or less stirring occasionally. Careful not to let the liquid dry out<\/div><\/li>
            • Your mango mixture is ready when all the ingredients break down easily under your spoon<\/div><\/li>
            • Taste and adjust the seasoning if needed<\/div><\/li>
            • Turn of the heat and let cool<\/div><\/li>
            • Once cool, transfer to a chopper and reduce to a puree<\/div><\/li>
            • Set aside<\/div><\/li><\/ul><\/div>

              For the skewers<\/h4>
              • Cut the onion and mango in big chunks<\/div><\/li>
              • On the skewers, alternate beef, onion, and mango until you run out<\/div><\/li>
              • Grill to your desired doneness<\/div><\/li>
              • Once your meat is cooked to your preference drizzle them with the rum<\/div><\/li>
              • Immediately and carefully light it up using a torch and flambe until the flames run out<\/div><\/li>
              • Serve with your mango sauce on the side<\/div><\/li><\/ul><\/div><\/div>\n\n

                Notes
                <\/div><\/h3>
                I used a cast iron skillet to grill my meat which is why I had to use a torch. If using a charcoal grill, you won\u2019t need to light anything up as the minute you add the rum the flames will form. In that case, be extra cautious as rum is alcohol and, thus, highly flammable.<\/span><\/div><\/div>\n\n
                <\/div>\n
                <\/div><\/path><\/g><\/g><\/svg><\/span>
                <\/div><\/div>\n\n
                <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

                Summer officially began a few weeks ago. For the rest of the world, this marks the opening of the summer grilling season. In Haiti, it simply opens a fruity season, one that doesn\u2019t seem to influence our cooking at all. We don\u2019t really practice seasonal cooking in Haiti. We don\u2019t have specific culinary traditions for the summer months, or any season for that matter. In contrast, specific events do influence our cuisine. On January 5th, we enjoy our Galette des Rois. We fry up banana beignets during Mardi-Gras season. Easter sees us enjoying a poisson gros sel alongside fried beans and salade russe while Christmas\u2019 must-haves include roasted Turkey and ham, and the inevitable Buche de Noel. Yet, I could not list specific summer dishes. Besides mayi boukannen, mayi bouyi or a fruit salad, our cooking habits don\u2019t change much during that time of the year. I could, however, leave you with a fruity list of summer bounties to feast on. This season brings us an abundance of produce. Mangoes, pineapples, melons, quen\u00eapes, Caribbean apricots and avocados take over every street corner through the summer months. They fill most, if not all, street merchant\u2019s baskets. Yet, these fruits don\u2019t seem to find their way in our cooking. We tend to either eat them raw or juice them. This encouraged me to try and incorporate more fruits into my cooking. And with many places calling this the grilling season, I had to jump on the bandwagon and fire up a grill, a non-existent practice in Haiti. While many around the world impatiently await for the hot summer days to throw grilling parties, in Haiti, traditionally we do no such thing. Early summer, you will spot street merchants with their makeshift grills garnished with mayi boukannen. But our traditional hot weather grilling ends there. Our culinary repertoire doesn\u2019t seem to include summer foods. That said, you won\u2019t find the dishes below in traditional Haitian cuisines. In creating them, I was attempting to bring some fruity and savory dishes to our family table, and give this summer grilling thing a shot. Grilled vegetables Eggplants, squash and potatoes are not a summer bounty, but I could not resist skewering them. I seasoned them with cumin, turmeric, chili, paprika and pepper. Paired with my go-to lime and garlic mayo sauce, they complement couscous perfectly. Pi\u00f1a Colada Bites These pi\u00f1a colada bites are non other than grilled pineapple chunks with a buttery lime rum sauce and served them with a whipped coconut cream because I had to also jump on the grilled fruit bandwagon. I must, however, confess that it left me unimpressed. The Haitian in me would still rather enjoy the raw fruits. Spicy Ginger Lobster Mango Salsa The title speaks for itself. I grilled some fresh lobster and served them with my homemade cold mango salsa, which recipe you will find here on the blog. Pineapple Chicken Kabobs with ginger and piment bouc While grilled pineapples on their own don\u2019t really make my palate sing, they do pair well with savory meats. Try these chicken kabobs\u2019 recipe, and let me know below how your taste buds feel about them. Piment bouc spiced blackened grilled fish filet My pineapple avocado salsa, which I shared here last year, brings a sweet and bright touch to an otherwise spicy grilled fish filet. Rum flamb\u00e9 beef filet with a mango sauce These skewers just became one of my favorites. I seasoned beef filet chunks with salt, pepper and olive oil, skewered them with mango and purple onion. A simple dish elevated with my homemade spicy mango sauce below. And there you have it. My summer grilling adventures thus far. I encourage you to take those dishes and make them your own. Use the sauces and fruity salads as an inspiration for your own creations. Swap meat for seafood and vice versa. Go wild. Let your creativity speak. See how far it takes you. Who knows? Your greatest adventure this Covid-19 Summer 2020 may just happen right in your kitchen, or on your outdoor patio\u2026 I kept the seasoning of those beef mango skewers simple. The secret to highlighting this dish resides in the flambeing the mix with dark rum and the mildly spicy mango sauce that you will prepare from scratch.<\/p>\n","protected":false},"author":1,"featured_media":3619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[7,56,21,4],"tags":[],"class_list":["post-3604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruits","category-idea-casserole","category-meat","category-recipes"],"yoast_head":"\nSummer Grilling Adventures in my Haitian kitchen | Tchakayiti<\/title>\n<meta name=\"description\" content=\"Summer grilling just got better with these flamb\u00e9 beef mango skewers and their spicy mango salsa, and a few other fruity mango pineapple creations.\" \/>\n<meta name=\"robots\" content=\"index, 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