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    Take a Culinary Vacation

    Jacob Anderson-Minshall
    | 06/03/20

    Take a Culinary Vacation

    Travel with Your Tastebuds

    Healthy salads pictured above a cliffside beach

    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. 

    • Travel with Your Tastebuds
    • Piña Colada French Toast from Caribe Hilton
    • Keshi Yena from Avila Beach Hotel
    • Lionfish Ceviche with Mango and Lime from Jade Mountain
    • Sweet Corn Bisque from Marriott Cancun
    • Pastechi from Aruba Marriott Resort & Stellaris Casino

    Piña Colada French Toast from Caribe Hilton

    Caribe Hilton: Pina French Toast

    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

    Caribe Hilton

    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

    Avila Beach Hotel: Keshi Yena

    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

    Avila Beach Hotel

    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

    Jade Mountain Lionfish Ceviche

    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

    Jade Mountain

    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

    Sweet Corn Bisque Marriott Cancun Collection

    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

    MARRIOTT CANCUN COLLECTION

    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 Pastechi

    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

    Aruba Marriott Resort from above featuring palm trees, white sands and turquoise ocean

    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.

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