Take a Culinary Vacation

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. 

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. 

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.
 

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 

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.

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.