Word: haitians
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Dates: during 2000-2009
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Three weeks ago, Ashcroft made an even more sweeping decision in a case involving David Joseph, 18, a Haitian who arrived in the U.S. illegally last October. He and 215 other undocumented immigrants from Haiti and the Dominican Republic scrambled ashore in Biscayne Bay, Fla. On arrival, Joseph petitioned for asylum as a political refugee. An immigration judge okayed his request, and an appeals board supported the judge, ruling that Joseph was neither a danger to the community nor a flight risk. But Ashcroft, who has the final say in all immigration cases, stepped in to demand that Joseph...
Simplicity and versatility are the foundations of Haitian cuisine. With ingredients culled from the island’s soil and seas, Haitian cuisine is both simple and satisfying. Capsicum and onions form the basis of the sauces, and flavor is then enhanced with spices, other vegetables and meat. Although more exotic meats such as goat and conch are featured sparingly, Nouvelle Lune’s offerings are dominated by hearty servings of pork, beef, fish and chicken. The preparation itself is kept simple and devoid of fuss, with no precise recipe for any dish. Meats are usually fried or boiled...
...first visit to Nouvelle Lune, a plate of Poisson Gotcel ($8.50) piqued my interest in Haitian cuisine: I was greeted with an entire red snapper—head and tail intact—doused in the signature red sauce with onions and green peppers. A gracious serving of red beans, rice and two thick, crisp, fried plantains accompanied the meal. The fish was cooked to a tender perfection, while the sauce, mild yet zesty, complemented the meat wonderfully. The fried plantains, infinitely more textured than the thin, supermarket, potato-chip variety, boasted alternating layers of crispiness, saltiness and tender plantain...
...honey mustard dressing. The goat and beef arrived, accompanied by the usual red beans and rice and fried plantains. The goat meat was tender yet chewy, soaked in the signature onion and green pepper sauce. The rice acted as a powerful absorbent of sauce. “This is Haitian home-cooking,” Deraville says. “What we eat at home is no different from what we serve at the restaurant...
Nothing ends a Creole meal better than a praline ($1.50). Haitian pralines differ from American ones in that the island variety mixes cashews or peanuts with sugar and hardens them into asymmetrical disks. Wrapped in standard Saran wrap, these sweets are unassuming treasures. I purchased a praline for the road, and munched on it while walking to the T-stop. In seconds, the sugar melted in my mouth, perfectly complementing the flavor of the cashews...