by Chef Stephan

Us Chefs we have to admit, are always at the research of ideas for our next incredible menu. Every Friday at the Le Plaza Hotel where I currently work, I was researching dishes for our usual Seafood Buffet we have every Friday at noon. In doing such research, I came up with this variation of this Caribbean Dish. Many Caribbean Islands use Okra and Cod in its many forms, especially Salted Cod that is prepared that way for long preservation. We have an incredible product in Haiti who I fell in love with at a very young age. Growing up it was a street food, simply boiled and served. We would take out the outer shell and eat it. It looks like a chestnut or Chateigne, probably of the same variety or family. In any case, it is still today one of my favorite things to eat and in many locations in Haiti it is prepared with meats, like the Guinea Fowl. I certainly enjoy using the local products of Haiti and playing with various flavors. Simple but plentiful and certainly an exciting dish once you start eating, you will not stop. Enjoy!!!!!!!!!!!!!!

View this recipe: http://haitian-recipes.com/recipes/374_salt-cod-gumbo-with-chestnuts-arbre-a-pin-and-calalou-okra.html

WWW.CHEFSTEPHAN.NET
Twitter: @HaitianChef

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10 large grapefruits

1/2 tsp of anise extract

1/2 tsp of vanilla extract

1/2 tsp of almond extract

8 cinnamon sticks

1/2 ginger root, grated

6 cups of sugar

1/2 tsp of salt

water as needed

Step 1: Peel the grapefruit
Using a knife, peel thinly the outer layer of the grapefruit. Be careful to not cut into the meat; leaving the white membrane in tact. When done, it should look something like this:

Step 2: Squeeze Juice and Extract the Pulp
After peeling, cut the grapefruits in half. Over a bowl and strainer, squeeze the grapefruit and remove all the pulp. Using your fingers, pick the edges of the skin and remove the core of the grapefruit, leaving it with an empty shell. Repeat this step for each grapefruit.

Step 3: Combine the grapefruit shells in a pot filled with water. Let boil over high heat for about 20-30 minutes. Keep uncovered.

Step 4: Remove from heat. Drain and rinse under cold water. Squeeze the excess water. Repeat this step 4 to 5 times, to remove the bitterness.

Step 5: Add the cooked shells back into a fresh pot of water. Add cinnamon sticks, sugar, ginger, and a dash of salt. Let it cook, uncovered, over high for approximately an hour. Bring to a rolling boil. Stir constantly.

Step 6: Reduce  heat.  Remove the softened, cooked, shells and place into a mixing bowl. Put aside the pot of water. Mash the shells into clumps.

Step 7: Add the clumps back into the pot of water. Let cook for 30-45 minutes. Add anise, vanilla, and almond extracts. Stir constantly.

Step 8: Turn off heat. Let cool. Serve with bread.

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