1-on-1 with DP – 93.7 The Ticket KNTK - What is Barry eating/cooking: June 16th, 10:45am

Episode Date: June 16, 2022

Some Haitian cuisineAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

You're listening to One-on-One with D.P. Presented by Beatrice Bakery on 937 The Ticket and the Ticketfm.com. Final segment. Again, I'll thank the folks from Ariel's Food for the Soul. We're going to be out there this afternoon. And then folks from Ambitioner Electric, who sponsor and bring this segment to you, bringing Barry Thompson to you from Virginia.

Barry Thompson, what we want to know is, are you cooking or are you eating? I cook and I'm eating. I'm doing fat people stuff this week. Hello. Hello. We, I think I've said there's a couple of cuisines that we don't know a lot about in the surprise that the flavor and the diversity of Haitian cuisine is one of them. I can't describe there.

I'm going to get details on one, but I'm just going to give your listening ones. First of all, there's a condiment called Pickleys, P-I-K-L-I-Z. Picklea. It is a very simple condiment. It's everyday things that you can put together. It should be on every Nebraska's table that likes a little flavor and a little heat. You can adjust it and involve scotch bonnets with picklease. I'm going to mention it later on.

Another one is called EPIS. Sometimes referred to as green sauce. Again, it's not exotic. It involves things, very common ingredient that you would probably have. your house, but they're blended together. And of those two condiments, definitely pickleash. It should be at every restaurant. Anyway, so those two things.

So the dish involved picklease, which I'll show you how to use, plantines, are toastonis, which are really easy to make go look that up. I put a picture in there as a little dipping thing. We had a moho dipping sauce, again, common stuff you can make it out of. And then there were beans and rice. They're called Congri or Moros Negros or Moros or Christianos. It's just rice and beans. But I would look up a Cuban rice and beans recipe and then they can flavorful.

But the star of the dish is this thing called Grio, GRIAT, GRIOT, G.R-I-O-T, GRIAT. GRIAT, you start with pork shul. And you cut it up in the cube, you know, maybe an inch and a half, whatever it is going to need. and then there's a kind of a three-step process that I would highly recommend that you do. The first thing is it's called cleaning your meat. I don't know that I meat really needs clean, but I'm not skipping this step. You're taking about eight lines. You cut them into thirds, and you're taking each individual piece of meat, kind of rubbing it,

squeezing at the same time, and then you put some vinegar and some salt in that, and you let it sit overnight if you can. It can be done in one day. but I recommend put it away, let it go overnight, bring it back out. You're going to, I don't know why. I just follow the directions. You pour boiling water over it, let it sit for five minutes, and then you take that, and then you're going to rinse all that stuff off,

and then into a big pot, you're going to take a half a cup with that EP. And then you take that meat that you've rent and put that in there, halfway full, kind of stood around, make sure it's all coated that EPIS, then the other half, and then another half a cup on top of that. they're going to throw in some what they call sour orange juice. There's a way to convert if you can't find it and you mix limes and oranges together, all that stuff, some vinegar, some salt. I'm sorry, I'm sorry, no, the moho marinade, then some chicken bouillon and some salt,

and then a bundle of thyme and parsley, and then if you want to, because they're crazy with these scotch bonnet peppers, you do what you want. I left them out. But then you're going to steer it all around, and then you let that sit. 24 hours. Now you're ready to move on. You can take that pot out without adding anything to it. You're going to bring that to boil. It will create its own juices from all that stuff that's been in citrus and everything's been injected to that meat. It's literally going on the pot. It's going to look like nothing, but it's going to start to, they'll start to boil.

You let it boil for, I went about an hour, 20 minutes. And here's where the real challenge comes from. When it's fork tender at an hour and 20 minutes, There's one more step. You're going to get full on testing. Yeah, there you go. The pieces just to make sure, you know, that everyone's tender enough. But after you've done these two steps, which essentially tenderized the meat, flavor the meat, right, when you're done, you literally could eat it, put it over rice

and eat in. You're going to then take those pieces and kind of quick fry them to give them another texture. You don't, you're going to just till they turn golden brown, you'll take them out. you let them dry on a rack and they are phenomenal and the bite there's two things that go with it in that big pot that you cook where it made its own juices that gravy that it formed itself can be spooned over top of the meat and then the pickleys which is on the plate if you put that with that pork bite the citrus and all that stuff goes perfect with pork and it's already got all that stuff on the inside of it it's just a Labor freaking explosion going on your mouth.

We're having a ball with it. Man, so jump on the ticket, jump on Rico's page. He's got a picture of it. Barry Thompson, you did the thing, man. Everybody's hungry now. Oh, I did it. Everybody's hungry now. All right, brother, hug the family.

Love you, bro. Talk to you next week. Thank you. Bye-bye. That is Barry Thompson. This is one-on-one. The Captain Show coming up next.