Myrbell-Cuisine

03/29/2024

03/15/2024

Whatever the occasion such as: wedding, engagement, birth, birthday, communion, graduation and others.

Please contact us if you are in Orlando / Miami / Fort Lauderdal / Delaware etc...

☎️ 305 918 2921.

For booking online 👉 https://myrbell-cuisine.us/

02/05/2024

Do you want?

01/09/2024

Whatever the occasion such as: wedding, engagement, birth, birthday, communion, graduation and others.

Please contact us if you are in Orlando / Miami / Fort Lauderdal / Delaware etc...

☎️ 305 918 2921.

For booking online 👉 https://myrbell-cuisine.us/

01/06/2024

Do you need a private chef?

09/12/2023

LIKE
COMMENT
SHARE
SUBCRIBE
FOLLOW
GIVE STARS

08/22/2023

WE OFFER 🫴 CARIBBEAN SERVICE CATERING

Weddings
birthday
events decor
Special occasion
private dinner
funerals
showers business events
lunch and gala
DJ

+1 305-918-2921

08/20/2023

KI MANJE SA?

08/15/2023

Chicken In Sauce

07/02/2023

HAITIAN Creole BBQ CHICKEN
A delicious chicken to be paired with just about anything!



¼ cup lime juice

3 scallions, chopped

6 cloves garlic, peeled and chopped

1 to 2 Habanero or Scotch Bonnet chile

½ cup chopped white onion

½ red bell pepper, chopped

½ cup chopped flat leaf parsley

6 sprigs fresh thyme, leaves only

1 chicken bouillon cube

1½ teaspoons kosher salt

½ teaspoon ground black pepper

3 tablespoon extra virgin olive oil

For the Chicken

5 pounds cut-up chicken, trimmed of excess fat and skin

Salt and pepper, for seasoning

2 tablespoons rendered pork fat, lard, or bacon grease

3 tablespoons double-concentrated tomato paste (in the tube, not canned)

¼ teaspoon ground allspice


Place all of the marinade ingredients in a blender along with 1 cup of water and puree.

Place chicken in a resealable plastic bag or in a shallow dish just large enough to hold the chicken.

Pour in marinade making sure all the pieces are coated. Cover and marinate in the refrigerator for 4 hours or as long as overnight.

Remove chicken from marinade scraping off the excess with your fingers back into the bowl; reserve the marinade. Place chicken on a sheet pan and blot dry with paper towels. Loosely cover and let sit at room temperature while you prepare the sauce.

For Creole Sauce: melt pork fat or bacon grease in a medium saucepan over medium high heat. Carefully whisk in the reserved marinade (it will splatter), tomato paste, and ground allspice. Bring to a boil and lower heat to simmer for 5 minutes. Remove from heat and set aside until needed.

Set up grill for indirect grilling over medium heat (This means no direct heat source under the chicken). Brush and oil grate when ready to start cooking.

Place the chicken skin-side up on the indirect side of the grill, close the cover and cook for 15 to 20 minutes. Raise the lid and rearrange the chicken for even cooking. Baste with Creole Sauce, close the cover and cook for another 15 minutes. Flip the chicken, baste and cook for another 10 minutes.

During the last couple minutes of cooking, move the chicken over to the direct heat side of the grill and baste with Creole Sauce and flip a couple times to crisp up and get a little char on the skin.

Be very careful of flare-ups and prepare to move the chicken around or back to the indirect side. The chicken will be done when the internal temperature reaches 165˚F and is no longer pink at the bone.

06/30/2023

SOS TI MALICE
The Ti-Malice sauce or sos Ti-Malice (or sòs Ti-Malis ) in Creole, is a traditional Haitian sauce raised and tasty, served hot or warm to accompany different dishes.

Composed of onion, garlic, shallot, bell pepper, lime, tomato paste, Scotch Bonnet pepper, olive oil and pikliz vinegar . Everything came back first, then after adding water, the sauce cooked for about fifteen minutes.

However, there are many variations of this recipe. Each family creates its own version.

The above ingredients are typical, but other variations include adding herbs such as thyme or parsley, cloves, fresh or cubed chicken or meat broth, fresh tomatoes and other peppers, such as habaneros in addition to Scotch Bonnets.