Take a Culinary Vacation
| 06/03/20
Travel with Your Tastebuds
Flavor and smell have a way of transporting us through time and space. That makes culinary travel particularly wonderful right now. The right food can make you forget your troubles and let your mind wander a far away beach even when you are stuck at home.
Out Traveler has gathered some of the best receipes from top destinations to help you visit via your tastebuds while you wait for the opportunity to follow in their flavor footprints.Â
Piña Colada French Toast from Caribe Hilton
Caribe Hilton in San Jaun, Puerto Rico features a secluded beach and plenty of (delicious) history. In 1954 while a bartendering at the hotel, Ramón "Monchito" Marrero created the Piña Colada. This modern twist infuses that same island flavor into french toast.
Ingredients:
Sliced Sobao bread 1" each, 3 slices
1 teaspoon granulated sugar
1 teaspoon ground cinnamon
2 large eggs
¼ cup of Milk
Dash of vanilla
Caramelized pineapple chunks
Warm maple syrup
2 tablespoon clarified butter
Cream of coconut
Toasted coconut
Instructions:
Mix sugar, cinnamon and set aside in a small bowl
Whisk together eggs, milk, vanilla, and pour into a shallow container
Cut bread lengthwise and dip into egg mixture. Fry slices in butter until golden brown, then flip to the other side.
Top with cinnamon & sugar mix.
Add caramelized pineapple and toasted coconut, then finish with a drizzle of cream of coconut
Serve with maple syrup on the side.
Keshi Yena from Avila Beach Hotel
The Keshi Yena has been Avila Beach Hotel’s most famous dish since the Curaçao luxury resort's Belle Terrace restaurant (now Restaurant The Pen) opened in the 1950s.
A Curaçaoan and Aruban dish whose name in Papiamento means "stuffed cheese," hails from African slaves filling shells of scooped-out pieces of Dutch Edam or Gouda cheese (remnants from wealthy slaveowners' larders) with table scraps like chicken, olives, or raisins.
Ingredients:
200 grams of chicken breasts
200 grams of chicken thighs
poultry seasoning
minced onion
1-quart water
1 teaspoon salt
6 peppercorns
1 medium sized onion
1 celery stalk with leaves
1 bay leaf, bruised
2 tablespoons of butter
2 tomatoes, peeled and chopped
1 green pepper, sliced
1 tablespoon parsley, minced
Tabasco sauce
salt and pepper
1 tablespoon ketchup
¼ cup pimento olives, sliced
½ tablespoon capers
¼ tablespoon piccalilli
1. Rub chicken with the juice of several limes and salt & pepper, poultry seasoning, minced onion
2. Let chicken marinade for several hours.
3. Brown the chicken in three tablespoons of butter, then place it in a pot with:
- 1-quart water
- 1 tsb. Salt
- 6 peppercorns
- 1 medium sized onion
- 1 celery stalk with leaves
- 1 bay leaf, bruised
4. Bring to a boil, reduce heat and simmer for 20 minutes, or just until chicken is tender
5. Strain and reserve the broth, discarding the vegetables
6. Debone chicken and set aside
7. Sauté in 2 tablespoons of butter:
- 2 tomatoes, peeled and chopped
- 1 onion, sliced
- 1 green pepper, sliced
- 1 tablespoon parsley, minced, or a few drops of Tabasco sauce
- salt and pepper
8. Add and stir in well:
- 1 tablespoon ketchup
- ¼ cup pimento olives, sliced
- ½ tablespoon capers
- ¼ tablespoon piccalilli
- and the chicken
9. Simmer until the tomatoes are reduced, about 20 minutes.
10. Remove from heat and permit the mixture to cool.
11. Generously butter 4 soup bowls with butter.
12. Cover the sides and bottom with sliced cheese.
13. Fill in the mixture and close off with a slice of cheese.
14. Put the soups bowls in a pot, where the bottom is covered with water
15. Put a lid on the pot and let steam for about 15 minutes.
Serve the Keshi Yena with rice, a few slices of plantain, and steamed veggies.
Lionfish Ceviche with Mango and Lime from Jade Mountain
The architecture of Jade Mountain Resort on St. Lucia is almost as stunning as the views from the resort's infinity pools of St. Lucia’s Pitons World Heritage Site that rise from the azure Caribean sea. Add the delicious food like this ceviche, and all your senses are fully engaged.
Ingredients:
1 pound lionfish
1 tablespoon Kosher salt
1.2 cup freshly squeezed lime juice
1 cup white vinegar
2 medium jalapenos (minced)
1 large sweet red pepper (julienned)
1 large firm mango (finely julienned)
1 medium red onion (shaved)
1 teaspoon minced garlic
½ tablespoon Freshly ground black pepper
¼ teaspoon Crushed red chili flakes
¼ cup extra virgin olive oil
½ cup freshly picked cilantro leaves
Instructions:
Cut lionfish into short, thin, julienned pieces.
Place in a stainless steel bowl and season with 2 teaspoons of salt.
Pour lemon and lime juice over fish, cover, and refrigerate for half an hour
Drain citrus juices using a colander. Pour the vinegar over the fish while tossing lightly
Using a large bowl, add jalapenos, peppers, mango, onion, garlic, salt, pepper, and chili flakes.
Toss lightly and cover with olive oil. Cover and refrigerate to let set for at least half hour.
Add cilantro and mix well before serving
Sweet Corn Bisque from Marriott Cancun
The Marriott Cancun Resort in Mexico's beachfront spa will relax your mind, body, and soul and this sweet corn bisque will delight your senses.
Ingredients:
10 onces sweet corn kernels
8 onces heavy cream
8 onces milk
4 onces white wine
1 onces turmeric
1 onces cumin seed
1 onces coriander seed, ground
3 onces carrot, diced
3 onces celery, diced
3 onces yellow onion, diced
2 onces garlic, chopped
10 onces chicken stock
1 onces red chili oil
2 onces honey
1 onces brown sugar
1.5 onces apple cider vinegar
2 onces cilantro
3 onces sour Cream
salt and pepper to taste
Instructions:
Sauté the vegetables until the onion is translucent.
Deglaze with white wine and reduce by half
Add heavy cream, chicken stock, coriander and cumin seeds, and turmeric.
Blend until smooth and season with salt and pepper, strain through cheesecloth.
Garnish with sour cream, red chili oil, sautéed corn kernels and cilantro leaves.
Pastechi from Aruba Marriott Resort & Stellaris Casino
Aruba Marriott Resort & Stellaris Casino overlooks the white sands and turquoise waters of Aruba's Palm Beach. Like this pastechi (an Aruban empenada) the island is a mix of cultures, blending South American, Caribbean, Southeast Asian, and Dutch influences.
Ingredients:
4 cups flour
4 tablespoons soft butter
4 tablespoons Crisco
2 tablespoons sugar
1 teaspoon salt
1 medium egg
1.25 cups cold water
Young Gouda cheese for filling
Vegetable oil for frying
Instructions:
Add flour, butter, Crisco, sugar, salt, egg and 1 cup water to a stand mixer with the paddle attachment.
Knead the dough until it’s totally smooth and not sticky (mixed for about 10-15 minutes) let the dough rest for about 30 minutes .
Make balls of 3 ounces each out of the dough. Roll the balls to create a flat, thin circle out of every ball.
Flat each circle with shredded Gouda cheese. About 1.5 ounce of cheese for each pastechi
Fry the pastechis in hot vegetable oil heated to 350 to 375 degrees F, until is golden brown. Enjoy while they’re hot.
Explore different fillings like chicken, beef, ham and cheese, vegetables, or berries.
