Haitian Griot Served with Cuban Black Beans & Rice and Marinated Cucumber Salad

If I haven’t blogged much in the way of new recipes lately, it’s because not much of what we’ve been trying lately has been blog worthy. Oh, of course, it’s been edible. Maybe even tasty. But not worth sharing with the world. But this dinner? It’s worth shouting about. In fact, I’ll go on record and say it’s one of the best meals we’ve ever made.  And worth every minute of preparation, which is not a lot of time at the stove, but does include an overnight marinade and a couple of hours braising. So save it for a weekend dinner when you can give it the time it deserves to savor with good friends and a nice tall glass of beer. This is not a fancy dinner, but it does make a beautifully colorful presentation, and is perfect for a dinner party for four. The main course is Melissa Clarks’ version of the traditional Haitian braised pork dish called Haitian Griot.  Marinated overnight in a spicy citrus marinade,  braised and then broiled, the meat literally melts in your mouth, while at the same time being crispy on the outside. The flavor is to die for. We served the Griot with Cuban-style black beans and rice made using a simple but delicious recipe modified from Whole Foods. It’s not authentic, but it’s fast and not heavy the way some bean recipes can be. The traditional accompaniment for Griot is Haitian Pikliz, or marinated cabbage. We instead served an old family stand by, marinated cucumber salad. The th...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Meat & Poultry Salads Vegetarian Cuban black beans & rice Cucumber Salad Haitian Griot Melissa Clarke Source Type: blogs