Haitian Chef Lovely

An Alumni of the International Culinary Center (“ICC”) (formerly French Culinary Institute), Lovely Guillomaitre, affectionately known as “Chef Lovely,”  is a New York and Massachusetts based professional chef who has been cultivating her culinary skills for over a decade. In 2015, she, with her husband, opened Lovely’s Cater With Care LLC in Long Island, NY, which specializes in Asian-Caribbean fusion, seafood, and creole cuisine. As her unique style of cooking and innovative cuisine gained increasing popularity within the community, she re-branded as is now Chef Lovely Tasty Corner. Over the years, she has participated  in and hosted many culinary events such as “Taste and Mingle” and “The Taste of the Caribbean, Boston. In addition, Chef Lovely is a proud volunteer for the James Beard Foundation.

Exploring the culinary world of sauce and spice, in 2020 Chef Lovely’s signature LTC Sauce (Lovely Tasty Corner Sauce) was launched. It is available on her website at www.cheflovelytastycorner.com.

Chef Lovely’s Haitian Spaghetti

INGREDIENTS

1 lb  barilla spaghetti

1/2 lb of turkey sausage

1/2 of smoked herring

Small red and yellow onion, sliced

1 yellow and red bell pepper, sliced

8 oz tomato sauce

1/2 scotch bonnet, minced

1 tbs of epis

1 tbs of chopped garlic

2 sprigs of thyme

4 tbs of olive oil

2 tbs of butter

Parmesan cheese (optional )

4 cups of water

3 tbs of salt

1 tbs of pepper

 

PREPARATION

In a large pot add 4 cups of water, 1 tbs of olive oil and 2 tbs of salt to a boil

Add 1 lb of barilla spaghetti to the water and cook for 8 minutes

Drain the spaghetti and set aside

In a pot, add 3 tbs of olive oil, sauté  the sausage and smoked herring for about 2 -3 minutes

Add tomato sauce, epis, garlic, scotch bonnet, peppers, thyme and couple of spoons of water from the boiling spaghetti

Add cooked spaghetti. Mix well

Reduce the heat, add 2 tbs of butter, black pepper and onions. Let simmer for 4 minutes then serve (with Parmesan cheese, optional)

Serving : 4 | Prep time : 10 mins   Cook : 20 mins  |  Ready : 30 min