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Page 23

Taso Kabr it Cor st ini by Ch ef Alain Lem air e

Ingredient s f or Creme epis

Ingredient s f or goat -


1lbs boneless goat 1 scotch bonnet pepper 2/ 3 cup of epis 1 cup o lime juice Kosher salt and black pepper

1 cup of mayo 4 oz of epis 2 oz of lime juice 1 tsp oasted Habenero Kosher salt & black pepper

Ingredient s f or pl ant ain ships -

1 plantain cut into wheels Oil for frying Kocher salt

Inst ruct ions: 1. in a pressure cooker, ad all ingredients fo goat, and cook till tender. 2. In a food processor, combine all ingredients for creme epis until well incorpoated. 3. Deep fry platain wheels for a first time, and lightly flatten with a plantain presser. 4. Deep fry plantains once more, place on a line tray to remove excess oil. Sprinkle with salt immediately. 5. Remove goat from pressure coker and sea on high heat. 6. Assemble an dserve right away.

Fall 2019

- 25-


Profile for Chef's Corner Magazine

Chef's Corner Magazine's Fall 2019, V2, Issue 6