There's something about these colors that make you want to go to a bar, order a "demi" bottle of Barbancourt and dance the meringue with a really old guy. Instead, I decided to make poulet creole and pikliz. Pikliz is a Haitian, very hot, pickle of cabbage, carrots, onions and scotch bonnet peppers.   It…

Read the recipe at Cookinginsens.wordpress.com