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Marinade Au Poulet

(Chicken Fritters)

Submitted by Marike Louis


1 pound chicken legs and thighs

3 green onions, chopped fine

2 garlic clove, minced

fresh parsley, chopped (save about 1 tbsp of parsley for the batter)

1 onion, chopped

2 tbsp of vinegar

1 lime reserve the juice for later

2 cups of all purpose flour

1 1/2 cup of salt water

1 tbsp of crushed hot pepper

2 tsp baking powder

2 cup vegetable oil


Wash chicken with lime and rinse under running hot water. Make a paste from green pepper, green onions, parsley, garlic and vinegar; rub it on chicken and let marinate for about 30 minutes.


In nonstick 12-inch skillet, heat 2 tsp of oil over medium-high heat until hot. Add chicken and cook 6 to 7 minutes and chicken loses its pink color throughout, turning over once. Transfer chicken to platter; let it cool. Shred the chicken into medium pieces leave the bones.

In a bowl mix the flour with water. Add baking powder, hot pepper, lime juice, and parsley. Let batter rest for a while. Add chicken. Heat oil and drop batter into it with a tablespoon. Fry until golden brown on both sides. Serve hot.












Beet and Potato Salad


2 beets

3 carrots peeled and cubes

3 large potatoes, peeled and cut into 1/2-inch cubes

Salt and freshly ground black pepper

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1 small red onion, finely diced

½ cup sweet peas

2 hard boil eggs

1 tablespoon lemon juice



Put the potatoes and carrots in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.

Boil the beets separately in water with 1/4 teaspoon salt cook until tender. Peel and cube.

In a small bowl combine lime juice, mayonnaise, mustard, onion, and salt and pepper. Transfer potatoes, carrots, sweet peas, eggs and beets to a mixing bowl. Then fold mayonnaise mixture into the potatoes and serve at room temperature.