Gourmet Global

To get the most authentic Thai food in New York, Manhattanites are going to have to cross the bridge into Queens to reach Sripaphai. Here you will not get the muted flavors and spices apparent in so many Manhattan restaurants that are catering to bland, American palates.Here the food is cooked for Thai’s with spices and heat that leap into your mouth with every bite. More than Pad Thai, Green Chicken Curry and Basil Chicken, you are greeted with a 27 page binder that is your menu and this does not include the 2 page Vegetarian section in the back. With such a large selection, it would take a year of weekly visits to try everything on the menu, but everything we had was delicious - authentic Thai Iced Tea with black tapioca pearls and Coconot juice with slices of fresh young coconut meat.

We started with an appetizer of Roasted Duck Salad (pictured above) with a perfect balance of flavors - the heat of the chilis were muted by the cool refreshing taste of fresh mint and coriander. The sharpness of raw red onions were muted by green papaya and cucumbers. Next was an entree of flat noodes with chili, Thai Basil and any meat of your choice, for the same price (my choice was Shrimp). For a spicy dish like this, you can request it to be made mild. Again, a perfect balance of flavors and absolutely delicious. An incomparable seafood stew finished the impeccable culinary adventure to Bangkok!!

Too full to consider the refrigerator full of unique desserts as we entered, the desserts will have to wait until next time (and there certainly will be a next time). I haven’t been here in a few years and the renovation makes it a wonderful place to enjoy dinner in the summertime with a back courtyard, complete with fountain.

OH and you can’t beat the price - $37 for 2 people - 2 entrees, 2 specialty beverages and 1 appetizer (some food was taken home in a doggie bag also)!!!

If you want to try some delicious, authentic Thai food, hop on the 7 train and 30 minutes later you will be perusing over the expansive binder menu, ready to get your taste buds in gear!!!

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Its been about 6 weeks since my last blog post - Hope everyone is enjoying Spring with all the cherry blossoms in bloom!!

Summer is just around the corner and the perfect time to take part in the many local and international culinary festivals that occur in the season.

To start off the season, I will be attending the oldest culinary arts festival in the country - so join me in the Cincinnati slogan and Let The Spirit Move You to spend your Memorial Day Weekend tasting your way through the culinary treats of this city.

Memorial Day is coming around and a wonderful way to celebrate the long holiday weekend is to take part in the oldest running culinary arts festival in the country - Taste of Cincinnati
3 days of food tastings from some of the best resturants in Cincinnati plus non stop music.

Cincinnati runs very close to the Kentucky border. It’s about an 11 hour drive or a 2 hour plane ride from NYC (direct flights from Newark only). Spend Memorial Day in the middle of the American heartland. Use your favorite travel search engine and get an airfare and hotel package for about $470 per person. The best hotel with the best rate is the Hyatt Regency which is very convenient to the festival.

Lets bring a little NYC (or wherever you are from) to the festival this year and bring some added culture to Cincinnati.

When I return I will be posting photos and a recap!!

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Bonbini!!

I haven’t blogged all week so I am posting an extra long one today - with travel information about a unique destination and a recipe to boot!!

The island of Curacao is the largest of the Netherland Antilles and is a unique Caribbean island. One of the ABC islands (Aruba, Bonaire, Curacao), The Dutch influence remains strong in its architecture, culture, language and cuisine. For a little bit of Europe in the Caribbean, Curacao is the island destination for you.

There is something for everyone on the island of Curacao for relaxation, history and culture:
Beautiful beaches don’t fail on this island, located outside of the hurricane belt
In just an hour and a half, you can go to Caracas for a shopping spree and be back in Curacao for dinner
The oldest synagogue in the Americas, a visit to Mikve Israel-Emanuel is a unique part of Curacao history
The historic port city of Willemstad is a UNESCO World Heritage site
Golf courses
Scuba diving and snorkeling

Hearing the unique language of Papiamentu (a patois language originating from the fusion of English, Spanish, Dutch, French and Portuguese) is a listening experience. If you speak Spanish, you will understand most of it but then there will be other words that will be totally foreign to you - the same if you speak Portuguese or Dutch. These three have the largest influences on the language.

Just take a look at their numbers - Spanish, Dutch, Portugues and French are all represented.

one - un
two - dos
three - tres
four - kuater
five - sinku
six - sies
seven - shete
eight - ocho
nine - nuebe
ten - dies

Here is a delicious recipe for Keshi Yena, the national dish of Curacao. Keshi (a bastardized version of the Spanish queso for cheese) and Yena (a bastardized version of relleno - the word for stuffed in Spanish). It is a stuffed Edam cheese (the Dutch influence on their cuisine).

Ingredients:
Ingredients:

5 eggs
2 sliced onions
1 small garlic clove
1 chopped bell pepper
1/4 cup raisins
1/4 cup of sliced olives
1 tablespoon of capers
1 tablespoon of parsley
1/2 Scotch Bonnet pepper, minced
3 chopped tomatoes
2 tablespoons of ketchup
2 tablespoons of piccalilli
salt and pepper to taste
1 entire Edam cheese ball, about 2 to 2 1/2 lb.
2 teaspoons of Worcestershire Sauce
2 pounds of ground beef (alternatively, you can use chicken or fish)

Directions:

On the upper part of cheese cut a small circle and scoop out the inside, leaving the shell of 1/4 inch to 1/2 inch.

In a pan add oil and saute onions, garlic and peppers. Once onions are translucent, add the ground meat or the fish and saute until cooked thoroughly.

Add tomatoes and all other seasonings. Simmer until the tomatoes are reduced, for
about 20 minutes. Whisk 4 of the eggs together. Add to sauteed mix until the eggs scramble.

Now grease a casserole dish then fill the cheese with sauteed meat and vegetables.

Cover with cheese lid and spread the remaining beaten eggon top of cheese as a sealer.

Now set the casserole in oven at 350 F for 1 1/2 hours.

If you cannot find an entire cheese ball or simply prefer a different method, you can also use slices of Edam cheese. Slice to about 1/4″ thickness. Butter casserole dish and place slices, overlapping eachother on the bottom and sides of the entire casserole dish, leaving extra slices to cover the filling.

Put the sauteed filling inside, the cover with leftover cheese slices. Brush with beaten egg to
seal. Bake in 350 F oven for 1 1/2 hours.

Enjoy and plan a vacation to Curacao for a unique Caribbean island vacation like no other.

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Brother Jimmy’s BBQ is one of the best BBQ places in the city, with several locations. The one that we tried was the location at 258 West 31st Street.

Their Northern Style BBQ is smoked for 12 hours, resulting is flavorful, tender fall off the bone ribs! Their Southern Style ribs are firmer, but still have amazing flavor, having been smoked for 5 hours.

Standard on their tables are a choice of 5 sauces to flavor your BBQ the way you like it - Chipotle (my personal favorite, Mustard, Blazin’, Carolina and Original. The sides are also delicious - Crispy Sweet Potato Fries (instead of the wimpy ones that are standard at many Southern Style Restaurants) and Black Eyed Peas simmered slowly with smoked pork are just a few that will leave you speechless. Their appetizers are just as delicious with some great Southern classics like Fried Green Tomatoes and Corn Fritters - of course, if you prefer more traditional NY appetizers, you can still get your chicken fingers and popcorn shrimp here!

In addition to their BBQ ribs, there are also great sandwiches and Southern Style entrees like Chicken Fried Steak and Catfish.

Also, if you are planning a great, casual night out with friends - Sharing the fishbowl (pictured above) or their 2 1/2 gallon size of the alcoholic cocktail of your choice is a fun time. We even received a complementary fishbowl since we were celebrating a 40th Birthday!!

Next time you are up for a fun night out with friends - Don’t miss Brother Jimmy’s for a night of fun!!

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Here is a Korean dessert beverage that is very addictive - It is so delicious - Don’t be alarmed by the amount of ginger in this recipe - It blends wonderful with the other ingredients and does not overpower the drink.
Ingredients

6 dried persimmon
6 cinnamon stick
1/2 cup ginger, sliced
8 cups water
1 1/2 cups ugar
10 pine nuts, garnish

Directions

Place the sliced ginger into a large pot with the cinnamon sticks and the water.  Bring to a boil  over high heat.  Reduce the flame and simmer for 40 minutes.
Strain ginger and cinnamon sticks.
Add sugar to liquid and stir to combine.
Remove center stem from persimmons and place in a large container.  Add sweetened liquid and place in refrigerator for at least 12 hours.
To serve, pour liquid in a glass with ice.  Place one dried persimmon in each glass and garnish with a few pine nuts.

VARIATION - Add some rum for a great cocktail and with St. Patrick’s Day coming around the corner - I don’t see how whiskey would do it any harm.

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Our unique Malaysia Culinary & Culture Tour Itinerary is a 14 day in-depth excursion into the fusion cuisine and myriad of cultures represented in Malaysia.

Just a few highlights:

3 days with the Iban people of Borneo

Cocoa and rice plantations
Kuala Lampur’s night markets
Cameron Highlands
Penang’s Hawker Cuisine
Two Hands on Cooking Classes

Our All-Inclusive Tours include:
Roundtrip Airfare from NYC
Inland Flights
Lodging
Meals
Hands On Cooking Classes
Ground Transportation
All Tours
24/7 Available Guide

Our escorted tours are a combination of cuisine, culture, adventure, relaxation and variety. $4000 all inclusive gives you a lot of bang for your buck!!
Please email culinarytours@globaltastesinc.com today to receive the detailed itinerary and feel free to call with any questions at 347-419-3206.
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Since we are in the throws of planning our Malaysian Culinary Tour ( the itinerary will be posted tomorrow), Malaysian food is on the mind of Global Tastes & Travels.

Here is a delicious Malaysian Fish Curry - with lots of coconut in it, this is a deliciously sweet curry.
1 1/2 lb monkfish
salt, to taste
3 tablespoons freshly grated coconut
2 tablespoons vegetable oil
1 in galangal, thinly sliced (galangal can be purchased at Bangkok Center Grocery on Mosco Street in NYC Chinatown, but you can substitute ginger if you can’t find it)
2 small red chillies, finely chopped
2 cloves garlic, crushed
1 teaspoon lemongrass powder
1 tablespoon fish sauce
14 oz coconut milk
2 1/2 cups fish or chicken stock
1/2 tsp ground turmeric
1 tablespoon sugar
juice of 1 lime

1. Cut the fish into large chunks, season with salt and set aside.

2. Dry fry the coconut in a large wok until evenly brown. Add the vegetable oil, galangal, chillies, garlic and fry briefly. Stir in the fish sauce. Add the coconut milk and chicken stock.

3. Add the turmeric, lemongrass powder, sugar, a little salt and the lime juice. Bring to a boil, then reduce to a simmer for 10 minutes. Add the fish and simmer for 6 - 8 minutes. Garnish with coriander and lime slices and serve with rice, if liked.
Serve with coconut sambal (recipe below) and steamed rice. This is a curry with a lot of sauce - roti will also go great with it.

Mix together 2 skinned and chopped tomatoes, 1 finely chopped onion, 1 finely chopped green chilli and 2 tablespoonslime juice. Season to taste with salt and pepper and add 2 tablespoons grated coconut.

Enjoy!!

For those of us who grew up in the Microwave Popcorn generation, having freshly made popcorn at home is a bit of a novelty and very rare. But in today’s economy, finding ways to save money is on everybody’s mind, and the cost of a bag of popping corn is several dollars cheaper than a box of microwave popcorn and you can season it yourself and lower salt and lower fat ways, that appeal to your unique culinary preferences.

It takes approximately 4 minutes (the microwave usually takes about 2 1/2, so not much of a difference there) and the benefits way outweigh the additional minute 1/2 - lower cost and healthier, depending on how you choose to flavor it.

In a large pot (like a Dutch oven), place 2 tablespoons oil (I use peanut oil which adds even more flavor) and 1/2 cup popping corn in the pot. Make sure the pot has a tightly closing lid and put the stove on high heat. Just let it go - just like the microwave version, as soon as the popping slows down, turn off the flame.
In order to cut the fat, instead of using melted butter, I use a seasoned salt (salt, cayenne pepper, and dried parsley).
Delicious and kids will love it - For a sweet version you can use brown sugar and cinnamon.

So travel back in time, before microwaves, and pop some fresh popcorn today!

Enjoy!!

Corn is natural sweetness. To us Americans, nothing says summer like the smell of fresh roasting corn on a barbecue. You can be creative by using different flavored butters. My favorite is to add about 1 tablespoon of chili paste to 1 stick of butter - Absolutely delicious!!

But Southeast Asia has some different ways of using corn and one of my favorites in Corn Fritters. Here is a recipe for Thai Corn Fritters. To make them Indonesian Corn Fritters, just add some chopped shrimp to the batter.

Ingredients:
3 corn cobs
1 garlic clove, finely chopped
1 red chili, finely chopped
1 scallion, finely chopped
1 small bunch cilantro (aka coriander), finely chopped
1 tablespoon soy sauce

3/4 cup rice flour

1 teaspoon red curry paste
2 eggs
4 tablespoons water
salt and pepper, to taste
oil, for frying
Sweet Chili Sauce

Directions:
Using a sharp knife, slice the kernels from the cob and place in large bowl. Add all the other ingredients, except the oil and Chili Sauce. Stir well to mix thoroughly. The batter will be fairly loose.

In a large skillet, heat oil for shallow frying, about 1/2″ deep. Add spoonfools of corn batter. As you place the batter in the oil, flatten the fritters using the back of a spoon. Cook about 2 minutes on each side until cooked thoroughly and golden brown. If the fritters begin to brown too much before they are cooked, lower the flame.

Serve with Sweet Chili Sauce. If you do not live near a Chinatown or where you have access to International products, it can be purchased online here .

Enjoy!!!

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This little eatery has a huge variety of empanadas to satiate any palate - not just your usual beef or cheese that you usually get at most Latin eateries. Everything from Empanada Reggaeton (caribbean style roast pork with sofrito seasoned yellow rice and grandules) to the Polish Empanada with sausage and sauerkraut. This place epitomizes fusion cuisine with American Empanada stuffed with hot dog and American cheese or how about a Beef and Broccoli Teriyaki Empanada?

In addition there are soups, salads arepas and unique tapas like cassave (yuca) stuffed with beef and pork. And traditional Latin meals served with rice and beans like Pollo Guisado and Chuleta Epanizada.

All natural cooking - no trans fats and the empanadas are all made with whole wheat or corn flour. $2.50 for most of the empanadas - the most expensive is the Viagra, stuffed with a seafood stew. These empanadas are truly stuffed - For $5.00 you can have a delicious lunch and be full until dinnertime. They deliver, so the next time you want to eat in for lunch, I highly recommend Empanada Mama.

• A lot of bang for your buck
• Delicious Fusion Cuisine
• Natural Cooking

Empanada Mama is a hit in my book!!

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mireille@globaltastesinc.com
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