Gourmet Global

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.

Global Tastes & Travels Inc.
http://www.globaltastesinc.com
mireille@globaltastesinc.com
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Hot Cocoa - one of those comfort drinks that automatically remind you of your childhood - while sometimes my mother served the packaged stuff that comes in the envelopes for speed and convenience, when she served Caribbean Hot Cocoa, that was our special treat!!

This is still something you can’t find in the US , so she used it sparingly because it was only when we went to the Caribbean or when someone we knew went, were we able to get fresh cocoa from the Caribbean. Boiled with evaporated milk and spices - it is Heaven on Earth!!

So the next time you go to the Caribbean, instead of coming back with another T-shirt or keychain you don’t need, go to any grocery store and buy some cocoa. It is sold either in cones or sticks and sometimes comes in a little bag with the cinnamon and bay leaf.

I still had some cocoa and fresh cinnamon bark left from my last trip to Dominica, and so here is my recipes for Caribbean Hot Cocoa. If you can’t get any fresh cocoa from the Caribbean, use a dark chocolate bar - as pure cocoa as you can get.

1/2 cone cocoa, grated, about 2 cups
3 cups evaporated milk
1 cup water
2 pieces cinnamon bark (or cinnamon sticks)
1 bay leaf (if it is fresh, use 2 if it is dried especially the ones sold in the US which tend to be a lot smaller)
2 star anise (optional)
sugar, to taste

Combine all ingredients in a saucepan and bring to a boil. Stir thoroughly to make sure all cocoa is melted. Reduce to a simmer and cook for 10 minutes so that the flavors can infuse. Add sugar, to taste. Serve immediately.
As it cools, a skin will form on the surface. Just stir it back in or remove, if desired.

Enjoy!!

Breadfruit - when people here this name, they are confused - Is it some kind of bread? Is it some kind of fruit?

Technically, it is a fruit originating from the South Pacific. It has a core, like a pineapple, that must be removed prior to eating. However, it is more like a vegetable in that it must be cooked prior to eaten. It is versatile and can be cooked in a variety of ways. Very similar to potatoes, it can be boiled, roasted, fried, whipped. If you go to Caribbean neighborhoods in New York (like Flatbush in New York or Richmond Hill/Jamaica in Queens), you can purchase fresh breadfruit at the fruit and vegetable stands.

Breadfruit Puffs is a delicious appetizer that you can impress your guests with, by using a unique ingredient most of them probably have never heard of. It is very simple to make and they are addictive - You can’t just have one!! I learned this recipe when I was in Dominica last year.

Breadfruit Puffs:
1/2 breadfruit (boiled or roasted)
1 tablespoon grated onion
1 tablespoon butter
1/4 cup milk
1 egg
Flour, for coating
salt and pepper, to taste
1 pinch nutmeg

Cook Breadfruit. Once it is fork tender, peel and remove the skin and core the breadfruit. Mash it. Combine breadfruit with seasonings. Whisk egg and milk. Add to breadfruit mix and stir to combine. Form tablespoon size portions into balls. Roll in flour and fry in hot oil until golden brown.

Hope you enjoy your attempt at breadfruit puffs!!

Hello Everyone:
Now that we have started Daylight Savings Time, I hope everyone is ready for Spring!

I have been a negligent blogger - I have been so busy since my return, now coordinating all of the logistics to make the tour a fabulous one for all of you attending, but here is my update on my visit to Trinidad. Trinidad was fabulous. Located in the southern Caribbean, it is not one of the most popular travel destinations when people are planning their Caribbean vacations. People do not know what they are missing.

Due to the oil refineries, Trinidad is one of the most industrialized Caribbean nations. Because of this, the capital city of Port of Spain is not a place you want to spend much time in. It is a not so clean city with shopping and the like. But once you leave Port of Spain, Trinidad is a beautiful island. The northern coast is dotted with beaches. Maracas Beach is one of the destination spots for foodies. Richard’s Bake and Shark is famous island wide - Shark perfectly battered and fried in between fried bread and you can condiment to the max with everything from ketchup to shado-beni sauce to kuchela (green mango pickle) and hot sauce. It was delicious. After Bake & Shark, catch the waves on the wonderful coastal beach, located just across the road.

Pitch Lake was another spot I did not know existed before traveling to the island. One of the natural wonders of the world, Trinidad’s pitch lake is one of only three in the world and the only country allowed to export the pitch (asphalt) which is used to make everything from batteries and radios to roads and cars. It is amazing! - You are walking on this tar, which is interspersed with mineral sulphur pools and clearwater pools with fish swimming in them.

The South is dominated by the Indian population and this is apparent by the 85-foot Hanuman built by the ashram in Waterloo and the Temple in the Sea, which is exactly as the name states. Here is where you will find the best curry and dalpourie, along with palourie and aloo pies.

Char Sui Pork, which I had, demonstrated the Chinese influence on the island. Soong’s Great Wall located on San Fernando Hill is the oldest Chinese restaurant on the island is the best Chinese food you will ever have!

Here is just a little introduction to Trinidad and once I get my tour logistics set - you will be hearing more!

So come join me in Trinidad in May, 2009!!!

Hello all:
Trinidad as all Caribbean islands are epitomizes fusion cuisine. With heavy influences from Africa, India, China and Spain, as well as the Middle East the food of one of the largest islands in the Caribbean is one of the most diverse cuisines in the world.

Having lived with a Trini the last year and a half, I have an excellent taste tester to brand the authenticity of my own Trini recipes. Although he can give me very little cooking advice (he does not make anything unless it is from a box - his favorite thing to make is Rice a Roni), he can tell me how close it comes to his island cooking. My breadfruit oil down recipe (included below and pictured above during the cooking) he has branded as one of the best (although I did not include the Trini staple herb - chandon beni or shadoe beni (as it is sold in NYC). Thank God I live in the multi cultural neighborhood of Ditmas Park within walking distance of Flatbush (Caribbean Central Station of NY) so finding breadfruit for me is not a problem. I hope you all live near some Caribbean neighborhoods so you can try this recipe. I guarantee you won’t be disappointed if you can find the ingredients.

Anyway, I found this great Trini blog ( http://simplytrinicooking.blogspot.com/)full of amazing recipes and since I am in the process of planning a culinary tour to Trinidad next year, during the annual Taste T&T Festival in May, you can get an idea of what you will be tasting and learning to cook for those who are able to attend by taking a look at some of the recipes on this blog. (If you are interested in this tour, please send me an email)

Let me know what you think of the recipe!!

Mireille’s Breadfruit Oil Down:

Ingredients
1 each, ham hock and pig foot
1 T vegetable oil
1 large onion, minced
2 seasoning peppers , chopped fine
1 clove garlic, minced
1/2 Habanero pepper, seeds removed and chopped fine
1 bunch green onions, chopped fine
2 t fresh thyme, minced
4 c coconut milk
1 large breadfruit, peeled and cut into 8 sections
salt and pepper., to taste

Directions
Place the ham hocks and pig foot in a saucepan. Cover with water, and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until the meat is tender, skimming off any foam that rises. Drain the meat and set it aside.
Heat the oil and sauté the onions, peppers, garlic, Habanero pepper, green onions, and thyme for about 5 minutes, stirring constantly. Add the coconut milk, heat, and then add the breadfruit sections, the boiled meat, and salt and pepper.
Simmer, covered, for about 30 minutes, or until the breadfruit has absorbed most of the coconut milk and is soft. Serve hot.

Come with me to Taste T & T, an amazing 2 days of culinary exploration that will have your taste buds bursting with excitement.
This takes place in the capital city of Port of Spain on the island of Trinidad the last weekend in May every year. The island of Trinidad is very diverse due to Asian immigration and colonization. Their cuisine is heavily influenced by Indian, Chinese, African and Spanish. This culinary festival lets you experiment with all of these, in addition to getting the opportunity to taste the foods created by some of the top chefs on the island.

I am organizing a culinary tour to Trinidad for next year - You will be able to partake in Taste T & T as well as 2 days of cooking classes in native cuisine, a few days of sightseeing and a few free days for you to explore the beauties of the island on your own or take a ferry and visit Tobago for the day. I am still in the process of organizing the logistics, however the estimated cost of the tour will be approximately $2500. This will include airfare, lodging, 80% of meals, entry into demo kitchens as well as gourmet sample tastings at the festival, ground transportation, cooking classes, sightseeing tours for 10 days.

It is going to be a small group of about 20 people, so if you are interested and would like to be given first opportunity once all the logistics and final price is available, please send me an email with your contact information so you can be given first choice.

Thanks!!

I have not been blogging because internet access in Dominica is intermittent, at best.

Dominica is a beautiful Caribbean island, virtually untouched by American developers, therefore, it has maintained its natural resources and beauty. It is often said that if Christopher Columbus came back to the Caribbean today, this is the only island he would recognize. Full or waterfalls, rivers, mineral deposits, sulphur springs and fruit and vegetable trees everywhere.

The first place I was staying at, a guest house near the Trafalgar Waterfalls, had a breadfruit tree and a coconut tree in the yard. I visited a relative yesterday who lived way up in the mountains and on her land, she had dasheen bush, avocado tree, christophene tree (chayote to Spanish and Americans, cho-cho to Jamaicans), Scotch Bonnet pepper plants, huge thyme bushes, fresh parsley, lettuce, cabbage, and pineapple tree. Wouldn’t it be amazing to wake up in the morning and have nothing in the refrigerator to eat. No need to go to the store, just go in your backyard and have your pick!! What a life!!

Roseau is the capital and you walk the whole thing in a few hours. Most of the variety stores are owned by the Chinese and there are 3 Chinese restaurants. The rest are rum shops with fast food and some snackettes and restaurants. Most restaurants close around 6 or 7pm, if you are lucky. Better eat early here, otherwise your only alternatives are fast food – KFC, Chinese and pizza or the expensive hotel restaurants. But when you are able to get food at the restaurants it is delicious. I tried a wonderful wildlife animal called agouti. It was stewed in creole sauce with tomatoes, onions, peppers, garlic. It was delicious and it has its own taste. I also had Crab Calaloo which I think is the best thing I have had here so far – It is calaloo soup completely pureed with crab and dumplings that were so light and airy.

But the most common foods here are saltfish and ground provision. You pretty much get this everywhere you go. Saltfish (aka codfish) usually sautéed with onions, peppers and tomatoes after the salt has been boiled out of the fish. Ground provisions are boiled root vegetables that will include fig (green bananas), white yam, sweet potatoes, plantain, eddoe and dasheen.

I am learning some great recipes here that I will be able to pass on to my clients in the US, so get ready for some food with a Dominican (not Dominican Republic) influence.

Many of you are aware that I will be going to Dominica on Wednesday for both business and personal reasons.

Although my family is from the Caribbean, it has been 10 years since I have visited and I cannot wait to smell the air, taste the fresh fruits and vegetables (which tastes totally different than the ones purchased here). It must be the soil.

In the small islands, you don’t exit the planes through a vacuum that connects directly into the airport. Instead a stairwell is placed against the airplane and you descend right onto the landing strip and walk to the airport. It is wonderful as you smell the Caribbean air and feel the breeze and heat of the sun. It is a feeling I can’t explain and welcome you all to come and visit so you can experience what I cannot put into words.

I will be blogging from there giving you ideas to create some delicious Caribbean meals here at home in NY while I am there in Dominica.

All client inquiries should reach me via email, as I will not be in phone contact.

Thank you.

We in America are huge beef eaters, although our consumption has decreased in recent years for health reasons.

The Caribbean however, is different. Chicken, Goat, local fish and seafood are the main protein sources for this region. Any of you who have visited the Caribbean will know that the food is flavored with many spices like allspice, thyme, parsley, cinnamon, coconut. These are very common in Caribbean cuisine, as well as the fiery Scotch Bonnet pepper, if you can can handle it. Most Americans love Caribbean food - Here in NY any place that serves Jerk Chicken is bound to have a diverse clientele.

However, the same cannot be said for Caribbeans. They usually find American food very bland. This is especially true to the island of Barbados, home of flying fish and pepperpot. McDonalds had opened a location in Barbados but the Bajan people were not impressed and they sent McDonald’s packing. I think this is probably one of the only places in the world that McDonald’s had to jump ship!

If you haven’t been to the Caribbean yet, I suggest taking a trip if even only for the food.

Have fun!!

I was never a big beer drinker. Once in a while, I would drink a Corona
or Grolsch (whenever I am in Holland, where my Mom’s family is from).
When I was in college I used to drink Amstel Light, but I outgrew that
affinity years ago. I am more a mixed drink kind of person - the
typical , fruity drinks that women like - Green Apple Martinis and
Malibu with Pineapple are two of my faves.

It was only when I started living with someone who was a big beer
drinker that I started drinking beer on a regular basis. He got me to
try a lot of different beers so I can find ones that I really liked.
Some I hated - they were either too bitter or just had no taste at all
(especially light beers). Years ago, a friend of mine had gotten me to
try Guinness and I practically threw up right there in the bar. so I
have pretty much stayed far, far away from stout. So it took a long
time, but I finally bit the bullet and agreed to try Dragon Stout and
the beginning I said it was good. But the more I drink it, the more I
love it. It is now my favorite beer. Most beers I usually nurse and it
will take me at least an hour to finish one. This is the only beer that
I can drink like soda or juice. It is sweet, smooth and pleasant, with
the spicy flavors of the Caribbean. Usually, I just drink it when I am
hanging out.

However, the other night I ate it with dinner. I had made some Indian
food - Dahl and Basmati rice with a lamb curry and okra (bhindi) - a
medium spicy curry - not the blazing heat of Vindaloo, but more heat
than is found in Korma and oh Lord, it was Heaven on Earth.

The sweetness of the Dragon Stout was a perfect marriage with the heat
of the curry. Maybe that is why it is brewed in Jamaica, where people
can enjoy their Dragon Stout with their chicken and goat curry.

In NY, you can find it it any Caribbean neighborhood and some specialty
liquor stores. If you like curry, I suggest you getting some ice cold
Dragon Stout to go with it!