Haitian Rice with Mushrooms-Diri Ak Djon-djon (Arroz Haitiano con hongos)

Diri Ak Djon-djon is a Haitian specialty that is served on special occasions in contrast to an everyday staple such as rice and beans. I was introduced to diri (rice)  ak (with) djon-djon (mushrooms) in Creole 21 years ago by my daughter's Haitian godmother, Rose-Marie, and since then I always look forward to the day she cooks it. Rose-Marie made this dish for the blog and now we will add a recipe category for international dishes.


Djon-djon is a mushroom found in the West Indies and former French colonies. It is said  that the French wanted to bring slaves with foods from their land in the belief that they would work harder and be more content with foods with which they were familiar. For this reason you don't find a recipe like this one in the Dominican Republic, Puerto Rico,Cuba or other islands that didn't have a French influence. You can find djon-djon in a Haitian or Jamaican store. 


The most interesting thing when making this recipe is that the dried mushrooms are the most important part but you don't cook them with the rice. You boil the dried mushrooms and then, after straining to get rid of dirt, you just use the liquid.

Ingredients:


2 tablespoons olive oil
1 pound shrimp
2 cups dried djon-djon, 6 cups water to boil
1/2 medium onion, finely chopped
3 garlic cloves, finely chopped
2 cups long grain rice to 4 cups water from boiling the mushrooms
2 cups green peas
1 teaspoon oregano (optional)
1 teaspoon thyme (optional)
1 teaspoon black pepper
salt to taste


In a pot put the 2 cups djon-djon and 6 cups water and bring  to boil on a medium heat burner. Simmer and let it reduce for about 15 minutes. Let it rest and strain in a colander covered with paper towel a couple of times. Discard the mushrooms but reserve the water. After boiling with the mushrooms the water will be brown.


In another pot heat the olive oil, onion and garlic. When the onion is translucent, add the shrimp with its shell on to give flavor, and then add the rice, water and green peas. Bring to a boil,then reduce the heat to low and let it cook covered until the rice is done.


http://www.sams247.com/foods/DJON-DJON-MUSHROOMS-Dried-10-OZ.aspx

Barbecued Baby Back Ribs with Jesuralem Artichoke Slaw and Five Beans

It is said that barbecue has to be done low and slow and that you can use a rub or a sauce. I cook ribs slowly in the oven at a very low temperature and then after 3 hours I move the ribs to the pit where my husband uses wood chips to smoke the meat with a sauce. Also, when I make the rub I use Spanish smoked paprika. To keep the ribs from drying you can do two things. You can cover the ribs with aluminum foil or put a pan of water in the oven.

Ingredients:

2 racks baby back ribs

To make the rub:

6 tablespoons brown sugar

2 1/2 tablespoons smoked paprika

1/2 tablespoon smoked hot paprika

1 teaspoon black pepper

1 teaspoon allspice

1 teaspoon nutmeg

Mix all the ingredients together. Put the ribs on an oven tray, rub the ribs on both sides and let rest for 30 minutes to 1 hour. In a preheated oven at 250˚F, put the tray covered for three hours with aluminum foil or if uncovered add a tray with water.

In the meantime you can make the barbecue sauce:

2 cup ketchup

1/2 cup water

1/3 cup apple cider vinegar

1/3 cup brown sugar

1 tablespoon sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon worcestershire sauce

cayenne pepper to taste (I don't add any because I add hot smoked paprika and black pepper to the rub.)

Put all the ingredients in a pot, simmer and let it reduce. Keep it in the refrigerator.

For the Jerusalem Artichoke Slaw:


5 medium Jerusalem artichokes, scrubbed well but not peeled
1 medium onion
1 carrot
1 rib celery
1/2 cup mayonnaise
salt and pepper


Cut the vegetables and then blend well in a food processor. Add the mayonnaise, salt and pepper to taste, and blend again.  Serve chilled.


For the Beans:


1 can baked beans (use the sauce)
1 can butter beans, drained
1 can kidney beans, drained
1 can navy beans, drained
1 can pinto beans, drained


4 cloves garlic, chopped
1 medium onion, diced
olive oil
6 slices bacon, cooked and crumbled
1/4 cup cider vinegar
1/2 tsp dry mustard
1/2 cup catsup
2/3 cup brown sugar
water
salt to taste


In a stew pot simmer the garlic and onion in olive oil until tender.  Add the bacon, vinegar, dry mustard, catsup, brown sugar and stir well.  Then add the beans and a bit of water and cook covered  for one hour on low heat.  Add salt to taste and water as necessary to keep the beans moist.