[CH] Recipes to follow / Ti-Malice recipe
ChileBuzz (chilebuzz@earthlink.net)
Sun, 11 Sep 2005 16:54:38 -0400
There's CH server problems, there's ISP and email client problems --
and then there's CH user problems. Sending posts to the right
address always helps. I jokingly asked Mary-Anne if she was sure she
was using the right address (and asked her not to lob tomatoes at
me). As punishment for my warped humor, the message I sent to the
list four hours ago has not come through because I screwed up the
address. LOL. The good stuff in this post, the actual meat, from
Steve Duddy, is clear at the end! (sorry, Steve, I sure messed this
up.) Let me try again and see if ol' bumble-fingers can get it right.
CB
Begin forwarded message:
> From: ChileBuzz <chilebuzz@earthlink.net>
> Date: September 11, 2005 12:21:06 PM EDT
> To: chile-heads@globalgardenc.om
> Cc: Steve Duddy <oldsmokeys@icon.co.za>
> Subject: Re: [CH] Recipes to follow / Ti-Malice recipe
>
> I am forwarding the post below from long-time chile-head Steve
> Duddy, Wilderness, South Africa, who says he sent it to the list
> on Thursday and still no sign of it. Says he hasn't changed
> anything on his 'putor since his last post.
>
> No wonder the list isn't as active anymore. There are chile-heads
> trying -- they just cannot get through!
>
> Steve shares a recipe and story from another of Jessica Harris's
> cookbooks. She included the in the "On The Side" cookbook, too,
> and I almost posted it, but feared I might be overdoing the recipe
> posting from that cookbook! LOL. Thanks, Steve!
>
> ChileBuzz
>
>
>> ----- Original Message ----- From: "Steve Duddy"
>> <oldsmokeys@icon.co.za>
>> To: <chile-heads@globalgarden.com>
>> Sent: Thursday, September 08, 2005 7:20 AM
>> Subject: Re: [CH] Recipes to follow
>>>
>>> ----- Portions of Original Message ----- From: "ChileBuzz"
>>> <chilebuzz@earthlink.net>
>>> To: <Chile-heads@globalgarden.com>
>>> Sent: Wednesday, September 07, 2005 12:39 AM
>>> Subject: [CH] Recipes to follow
>>>
>>>> Hi all, on a fast run through the library, I grabbed a cookbook
>>>> called
>>>> "On The Side" by Jessica B. Harris.
>>>> Had I read the list of other cookbooks by the author, I would
>>>> not have
>>>> been surprised at all the chiles in this one. Her earlier
>>>> works focused
>>>> on cuisines from Africa and Caribbean, on Creole fusion, and
>>>> even one
>>>> titled "Hot Stuff."
>>>>
>
>
>
>> As the first recipe you quoted happened to be South African, I
>> thought I
>> would respond in kind. With a nice story too!
>>
>> SAUCE TI-MALICE
>> (HAITI)
>>
>> From "Hot Stuff", copyright 1985, by Jessica B. Harris, page 137 :-)
>>
>> In Haitian folktales, Bouki and Ti-Malice are two of the main
>> characters.
>> Bouki is the gullible one who takes everything at face value. Ti-
>> Malice, his
>> friend, is crafty and a tease. Bouki and Ti-Malice both love
>> grilled meat.
>> Ti-Malice eats grilled meat everyday for lunch; Bouki, enjoying
>> his friends
>> company and also loving meat, appears every day at lunch time.
>> Although
>> Ti-Malice is fond of Bouki, he tires of his daily visits. He
>> decides to fix
>> a sauce that will break him of this habit. He prepares a sauce of
>> fiery hot
>> peppers and pours it all over the meat. Imagine his surprise when
>> Bouki,
>> tasting the sauce, takes an additional piece and runs through the
>> town
>> yelling, "Me zammi, vini goute sauce Ti-Malice." (My friends, come
>> and taste
>> Ti-Malice sauce.) Sauce Ti-Malice is served with grilled meats,
>> but it also
>> accompanies Griots de Porc and many other Haitian dishes.
>>
>> 2 large onions, minced
>> 2 shallots, minced
>> 6 tablespoons freshly squeezed lime juice
>> 2 cloves garlic
>> 4 teaspoons hot chile (red and green), minced
>> Salt and freshly ground black pepper to taste
>> 3 tablespoons olive oil
>>
>> Mix the onions and shallots with the lime juice and allow to
>> marinate for 1
>> hour at room temperature. Pour the mixture into a small saucepan
>> and add the
>> remaining ingredients. Bring to a boil over medium heat, stirring
>> occasionally. Remove from the heat and let cool. Serve cold with
>> grilled
>> meats and with Griots de Porc, and your friends will also spread
>> the word,
>> "Me zammi, vini goute sauce Ti-Malice!"
>>
>>
>>
>>
>
>