There are quick meals and quasi-fast food options available in Haiti, but its more of a task than going out real quick in the US to get Chinese or Mexican food, or taking a drive to the diner. That put me in the position this week to cook more on my own than I normally would have.
For breakfast one morning I had decided upon making some oatmeal, but I wanted to add some extra toppings so it wouldn't be the same old bland oats. On the back of the oatmeal container, it actually recommends to add a dash of salt while cooking. I never noticed that before and never tried it, so this time around I followed the directions and sprinkled in some salt (as well as milk) while it was heating up. This turned out to be a good idea as the salt increases the taste of the oat grains, somehow. After it was done, I poured the oatmeal into a large bowl and started to add my extras. First, instead of regular sugar, I sprinkled raw brown sugar across the top of the surface, and then after that dropped in some granola flakes as well. It looked very presentfull to the point where I didn't want to ruin it by eating, but at the end of the day it was a breakfast.
Hotdogs are usually a good option for lunch as they cook fast and don't require alot of different ingrediants, but of course I wanted to make those more interesting as well. I happened to be out of olive oil to grease the bottom of the frying pan with, so instead I slicked the bottom of the pan with a chunk of butter. I lit the fire and dropped in two hotdogs, so they began to cook. When the butter fully melts it will leave a slight sauce at the bottom, when that happens add in sprinkles of black pepper. Then once the butter-pepper sauce complete at the bottom of the pan, simply roll around the hotdogs while they're in the frying pan so the entire surface of the hotdogs gets covered by it. Once the butter burns on the hotdogs and there's alot of smoke coming from them, which happens in 7-9 minutes, then they're done. Its optional to also place the hotdog buns on top of the frying pan for a minute to toast the bun, but I would recommend it. The end result is two very tasty hotdogs with only one pan to clean afterwards.
Last but not least are the buffalo tacos, which require the most ingrediants and most steps. First, take a slab of groundmeat and place it in a cooking pot. Then add about a cup of water, put a lid on the pot, and let it start cooking. About ten minutes later the meat should be soft, here is where a simple folk can break up the meat into little tiny pieces of chopped meat. Once the meat it all broken up, other ingrediants such as black pepper, salt, and only half a can of tomato sauce, can all be added into the pot and stirred up. The tomato sauce should be soaked up by the meat to flavor it, but don't use too much otherwise the taco shell will become soggy very quickly. While that cooks, take a block of sharp yellow cheese and grate about a half-a-bowl worth of shredded cheese. By the time the cheese grating is done, the flavored meat should be done as well. Use a spoon to scoop up some of the meat and fill it in a basic hard taco shell. After that, pour a few spoonfuls of hot buffalo wing sauce onto the meat in the taco shell, and lastly garnish it with a few pinches of the shredded cheese. The cheese should help neutralize the spices from the wing sauce and groundmeat and make for a great taco experience.
Just don't eat all these in one day...
For breakfast one morning I had decided upon making some oatmeal, but I wanted to add some extra toppings so it wouldn't be the same old bland oats. On the back of the oatmeal container, it actually recommends to add a dash of salt while cooking. I never noticed that before and never tried it, so this time around I followed the directions and sprinkled in some salt (as well as milk) while it was heating up. This turned out to be a good idea as the salt increases the taste of the oat grains, somehow. After it was done, I poured the oatmeal into a large bowl and started to add my extras. First, instead of regular sugar, I sprinkled raw brown sugar across the top of the surface, and then after that dropped in some granola flakes as well. It looked very presentfull to the point where I didn't want to ruin it by eating, but at the end of the day it was a breakfast.
Hotdogs are usually a good option for lunch as they cook fast and don't require alot of different ingrediants, but of course I wanted to make those more interesting as well. I happened to be out of olive oil to grease the bottom of the frying pan with, so instead I slicked the bottom of the pan with a chunk of butter. I lit the fire and dropped in two hotdogs, so they began to cook. When the butter fully melts it will leave a slight sauce at the bottom, when that happens add in sprinkles of black pepper. Then once the butter-pepper sauce complete at the bottom of the pan, simply roll around the hotdogs while they're in the frying pan so the entire surface of the hotdogs gets covered by it. Once the butter burns on the hotdogs and there's alot of smoke coming from them, which happens in 7-9 minutes, then they're done. Its optional to also place the hotdog buns on top of the frying pan for a minute to toast the bun, but I would recommend it. The end result is two very tasty hotdogs with only one pan to clean afterwards.
Last but not least are the buffalo tacos, which require the most ingrediants and most steps. First, take a slab of groundmeat and place it in a cooking pot. Then add about a cup of water, put a lid on the pot, and let it start cooking. About ten minutes later the meat should be soft, here is where a simple folk can break up the meat into little tiny pieces of chopped meat. Once the meat it all broken up, other ingrediants such as black pepper, salt, and only half a can of tomato sauce, can all be added into the pot and stirred up. The tomato sauce should be soaked up by the meat to flavor it, but don't use too much otherwise the taco shell will become soggy very quickly. While that cooks, take a block of sharp yellow cheese and grate about a half-a-bowl worth of shredded cheese. By the time the cheese grating is done, the flavored meat should be done as well. Use a spoon to scoop up some of the meat and fill it in a basic hard taco shell. After that, pour a few spoonfuls of hot buffalo wing sauce onto the meat in the taco shell, and lastly garnish it with a few pinches of the shredded cheese. The cheese should help neutralize the spices from the wing sauce and groundmeat and make for a great taco experience.
Just don't eat all these in one day...
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