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Chef Mitchell Kaldrovich’s Lobster Roll

On a roll

Chef Mitchell Kaldrovich of the Inn by the Sea in Cape Elizabeth, Maine, creates a modern-day lobster roll that’s still true to its roots. By Lisa Rogak

There are several variations on the theme—more mayo, less celery—but sometimes you just want your surroundings to be a bit more posh and the lobster roll to be just a tad different. That’s exactly what you’ll find in the lobster roll created by chef Mitchell Kaldrovich of the Inn by the Sea in Cape Elizabeth, Maine.

When conjuring up this version of the age-old dish, his aim was to take the best Maine lobster and prepare it as simply as possible. “I like to keep it light and healthy by using fresh herbs from the garden, so that the Maine flavors speak for themselves,” he says. His secret? “A dollop of lemon mayo.” Plus, he serves it up on a soft brioche-style roll—baked fresh at the Inn every day—instead of the bulky hot dog buns that are the dish’s trademark.

Though Kaldrovich was raised in Argentina, he feels completely at home in Maine, where he lives on the edge of a cornfield and has his own vegetable garden. “I love the abundance of fresh seafood that’s available on a daily basis and being surrounded by farmers’ fields,” he says. “This allows me to create seasonal menus that draw on the fresh produce and seafood that are locally available.”

Maine Lobster Rolls serves 4–6

Lobster Salad
4 c. cooked lobster meat, cut into bite-size pieces from five half-pound lobsters
⅓ c. low-fat mayonnaise
2 tbsp. fresh lemon juice
2 tbsp. fresh chopped herbs: chives, tarragon, and/or parsley
Salt & pepper to taste
4 Sea Glass Lobster Buns
Maine potato chips

To cook lobsters: Fill a large stockpot three-quarters full of salted water—one tablespoon per quart of water—and bring to a boil. Submerge lobsters completely and cover. Cook approximately 9-10 minutes, until shell is red. Drain from water. Remove the claws and put them back in the pot for another three minutes. Drain, cool, remove meat from shell, and cut into chunks. To make the salad: Gently combine the lobster meat with the lemon juice, mayo, and herbs in a large bowl. Season with salt and pepper to taste. Cut each bun in half, lightly grill them on the inside, and spoon in lobster salad. Serve immediately with handmade Maine potato chips.

Sea Glass Lobster Buns
25 g. fresh yeast
2 tsp. sugar
¼ c. water, lukewarm
500 g. bread flour
12½ g. salt
50 g. sugar
1 small egg
50 ml. canola oil
150 ml. water

Combine yeast, sugar, and water in measuring cup and let foam for 20 minutes. In large bowl, mix flour, salt, and sugar. In separate bowl, stir egg, oil, and water together. Add the yeast mixture and egg mixture to the flour and combine to form a smooth dough. Add more flour as needed. Cover with plastic wrap and let double in size at room temperature, about 45 minutes. Cut the dough into three-ounce portions. Roll each one into a “football” and place on an oiled cookie sheet. With a very sharp knife, slash each bun about ½-inch deep at a 45-degree angle. Bake in a preheated 350-degree oven for 15-20 minutes, or until nicely brown.

Nick’s Cove Paella

Just north of San Francisco, innovative chef Austin Perkins creates a classic paella that draws on the abundance of the area’s local seafood. By Lisa Rogak

In unskilled hands, paella can become a mundane rice dish with bits of meat and veggies thrown in. That’s far from the case with Austin Perkins, who oversees the restaurant and oyster bar at Nick’s Cove and Cottages in Marshall, California. Perkins’s version remains true to Spanish tradition but draws on local ingredients and takes a few creative liberties to create a memorable meal.

“The chorizo, the smoke from the paprika, the tender shellfish, and the taste of the grill from the chicken pull together many different flavors in one dish,” he says. “It’s an amazing balance of flavors, all bold in their own right, but tied together in equal perfection.”

Aside from the saffron, most of the ingredients come from within 50 miles of Marshall, but the location itself can be considered an ingredient of the paella. “There is little not to love about Nick’s Cove,” Perkins says. “The setting is amazing, as our restaurant is perched over the most pristine bay in California. We’re blessed to live in a culinary epicenter, and fortunate to draw on everything it has to offer on a daily basis.”

Nick's Cove Paella

Nick’s Cove Paella: serves 4–6

Rice

½ c. white wine

½ c. sherry wine

1 tbsp. saffron, divided

1 q. water

1 c. minced onion

1 c. minced fennel

¼ c. minced garlic

1 lb. bomba rice

½ tbsp. smoked paprika

½ tbsp. hot paprika

In a small bowl, combine white wine and sherry wine with 1.5 tsps. saffron. In a medium bowl, combine water and remaining saffron. In large pan, sweat onions and fennel, add garlic, cook a minute or two longer. Add rice and toast for about 5 minutes. Deglaze with sherry/white wine/saffron mixture. Cook until mixture begins to boil. Add water-and-saffron mixture, a half-cup at a time over 15 to 20 minutes. When rice is almost done—all liquid is absorbed and the rice is nearly completely soft—stir in paprika.

Chicken

1 lb. skinless, boneless chicken thighs

¼ c. sherry wine

½ tbsp. salt

½ tbsp. smoked paprika

Combine all ingredients and grill over a wood-burning fire. Cool, then slice into strips about a quarter inch wide.

Paella

3 tbsp. rice bran oil

2 lbs. Spanish chorizo

30 manila clams

30 mussels

12 large gulf white shrimp

6 piquillo peppers, julienned

1½ cup peas

½ cup fish stock

Minced chives for garnish

Coarse sea salt

5 tbsp. extra-virgin olive oil

Salt and pepper to taste

In 10-inch paella pan, heat oil and saute chorizo until slightly crisped. Add chicken and all seafood, peppers, and peas, then cook for 1-2 minutes. Add rice and stir; deglaze with fish stock. Season and finish in 400-degree oven for 4-6 minutes until rice is hot and all shellfish have opened. Sprinkle with olive oil, sea salt, and chives. Serve.

Snapper by Executive Chef Claudio Hotter

In Puerto Vallarta, Executive Chef Claudio Hotter of the Grand Velas Riviera Nayarit combines global culinary flair with local flavors for his sumptuous yet airy crispy red snapper in capers sauce.

Surrounded by the breathtaking coastline of Puerto Vallarta, Grand Velas Riviera Nayarit’s restaurants cross the culinary world, fusing flavor with artful presentation. From gourmet Mexican to Italian-Mediterranean to traditional French, this all-inclusive resort boasts an eclectic mix of cuisine.

Chef Claudio Hotter presides over all four of Grand Velas’s AAA Four Diamond restaurants. Hotter started his gastronomic career in his home country of Austria but has developed his style in a global kitchen. From Austria, his culinary training continued in Switzerland, Spain, and eventually Mexico, where for six years he has delighted palates in Cancún, Merida, and now Puerto Vallarta.

Over the past few years, Hotter says he has evolved his style from very exact to more creative—cooking with local, seasonal products and blending skills acquired in Central Europe, Asia, and Central America. He emphasizes, however, that the basics, a strict approach to recipes, and discipline are all important components of the culinary arts.

Hotter says that he wanted to add something light, fresh, and crisp to the new menu he and his staff were developing for Grand Velas’s French Restaurant, Piaf. The result: crispy red snapper in capers sauce with grilled vegetables, which incorporates local ingredients and flavors into what is now a favorite dish.

Crispy Red Snapper in Capers Sauce with Grilled Vegetables: Serves 4

Crispy Red Snapper

4 red snapper fillets, 4 oz. each

8 sheets of fillo dough (2 per filet)

8 slices of sun-dried tomato (2 per filet)

4 sprigs thyme

4 sprigs fennel

Clarified butter

Capers Sauce

1 c. veal demi glace

1 oz. capers

¼ c. tomato confit

1 tbsp. lemon juice

3 diced shallots

Marinated Vegetables

3½ oz. wild mushrooms

2 sliced Italian zucchini

4 sliced tomatoes (confit in olive oil, garlic cloves, and fine herbs in oven at 160° for 35 min.)

1 sliced eggplant

Salt, pepper, and olive oil

Crispy Red Snapper in Capers Sauce: Place fennel, thyme, and tomato confit over red snapper filet. Roll lengthwise. Dress one slice of fillo dough with clarified butter. Place another slice of dough on top and dress with clarified butter. Put rolled snapper on dough, tuck ends, and roll so the red snapper is wrapped in a dough “purse.” Place snapper purses on baking sheet and bake at 350° for 11 minutes. Reduce the veal demi glace, add capers, and season with salt and pepper. Grilled Vegetables: Season sliced vegetables with salt, pepper, and olive oil. Grill on both sides and stack in ramekin. Dress with clarified butter. To serve: Dress the plate with the reduced capers sauce and fennel. Cut the baked red snapper into two pieces and serve over grilled vegetables.

Entertaining With Cake

On the Northern California coast, chef Jeffrey Reilly calls on the local abundance of ingredients to create a versatile cake made with a surprising ingredient

Cupcakes are so last season. This year, foodies in all corners of the country are tuning into the possibilities of olive oil cake—yes, you read that right—and Jeffrey Reilly, executive chef of the Duck Club Restaurant at Bodega Bay Lodge on the Sonoma County coast, is doing his part to introduce diners to this savory yet slightly sweet treat.

Reilly couldn’t help creating this recipe—which can be served during or after a meal—given his base in Northern California. “Sonoma County has more olive oil producers than any other county in the state of California,” he says. In addition to relying on olive oil to add flavor to appetizers and entrees like grilled asparagus salad and pan-roasted local halibut, Chef Reilly decided to spread the goodness throughout the entire menu, including dessert.

He adds that the odds are good that he’ll continue to look for other innovative ways to use olive oil in the coming years, regardless of foodie trends. “A number of Sonoma Valley wineries are designating portions of their properties to growing olives for oil, which makes better use of the land, since grapevines and olive trees have opposite seasons,” he notes.

In fact, his location on the Northern California coast can’t help but inspire him every day from the moment he steps into the kitchen to focus on his particular niche—what he refers to as “full-flavor comfort foods.” Reilly works closely with organic family farmers, ranchers, and artisan cheese producers in the region, which results in a steady supply of local sustainably farmed produce, fresh seafood, and savory meats.

When it comes to olive oil, Reilly is like a kid in a candy store, despite the fact that the “candy” may show up earlier than expected in the meal.

California Olive Oil Rosemary Cake: serves 4
¾ c. all-purpose flour
1 tsp. baking powder
1 c. yellow cornmeal
½ c. California extra-virgin olive oil
2 large eggs
1 large egg yolk
⅔ c. milk
1 tbsp. finely grated lemon zest
1 tbsp. finely grated fresh rosemary
¾ c. sugar
⅓ c. honey
¾ tsp. salt
Additional rosemary sprigs for garnish

Preheat oven to 350°. Lightly oil and flour a 9-by-2-inch round cake pan. Set aside.

In a large mixing bowl, sift together the flour, baking powder, salt, and cornmeal. In a separate medium-size bowl, whisk together eggs, egg yolk, milk, olive oil, lemon zest, and rosemary until well blended. Add sugar and honey and mix well. Add the mixed dry ingredients to the egg mixture. Stir until blended, but be careful not to overwork the batter. Pour into prepared pan and bake in middle of oven for 30 minutes. Cool on a rack for five minutes before turning out of pan. Cool completely and cut into six to eight slices. To serve, garnish with rosemary sprigs.

Mango Rum Shrimp with Plaintains

Jamaican chef Bill Munn returns to his roots to create a crowdpleaser at a St. Lucia resort.

Mango Rum Shrimp

It’s probably a safe bet that some of your most indelible childhood memories revolve around food. Chef Bill Munn of the Windjammer Landing Villa Beach Resort in St. Lucia is no different. He was inspired by his own memories of growing up on a sugar cane plantation in Jamaica to create this tangy shrimp dish. “I remember climbing and sitting in tall mango trees, eating juicy, ripe mangoes throughout every mango season,” he says. “There was a sense of excitement at the beginning of the season as we watched the fruit ripen, and  I recall my mother’s sighs of pleasure as she sat down to a snack of fried plantain sprinkled with crunchy brown sugar and drizzled with fresh lime juice.”

Munn’s rich, sensual memories flooded back as he developed the recipe. “I remember the heady scent of my father’s evening glass of rum on the rocks with a splash of water, and the rich aroma of foods sauteed in oil. The crisp plantain chips were a childhood treat and the shrimp was a rarity for us, so this dish is a combination of scents, textures, tastes, and memories.”

Though Chef Munn has worked in many countries, he feels entirely at home in St. Lucia. “St. Lucia is very much like being home in Jamaica,” he says. “The availability of lots of locally grown fresh herbs and produce inspire me to combine familiar and newly discovered ingredients and techniques.”

Mango Rum Shrimp with Plantain: serves 4
½ c. mango vinaigrette (blend one part mango chutney with three parts vinaigrette)
1 oz. dark rum
12 shrimp (21/25 size), peeled and deveined
4 bamboo skewers
Canola oil for frying
2 green plantains, peeled—one cut into four thin strips, one cut into chunks
1 ripe plantain, peeled and sliced
2 tbsp. olive oil
2 cloves garlic, chopped
1 tsp. Cajun seasoning
Salt and pepper to taste
4 oz. tomato salsa
Fresh herbs, cilantro if possible
4 lime wedges

In a medium glass bowl, combine mango vinaigrette and rum. Submerge the shrimp in the liquid and set aside. Fill a baking pan with water and soak the skewers.

Prepare oil for deep frying. First, deep fry the green plantain strips until they crisp up. Remove from oil, drain, and set aside. Deep fry the ripe plantain slices for two minutes until they become golden. Drain and set aside. Deep fry plantain chunks for several minutes until golden and soft inside. Place the chunks in a medium bowl.

In a small saucepan, heat the olive oil over medium heat. Add the garlic and sauté until golden. Mix the garlic with the fried plantain chunks. Mash and season with Cajun seasoning. Add salt and pepper to taste.

Remove the shrimp from the marinade and thread three shrimp onto each skewer. On a hot grill, cook the shrimp for two minutes until pink. Flip the shrimp over, brush with some of the marinade, and cook for another minute.

To serve: Use an ice cream scoop to shape the mashed plantain into a ball, and place in center of each plate. Arrange the grilled shrimp and fried plantain. Dress with salsa and mango vinaigrette and garnish with fresh herbs and lime wedges.

Entertaining ideas for your next outdoor dinner party

An intimate evening can be cozy even outside.

Having an outdoor party gives the cook(s) an opportunity to get out of the kitchen and enjoy the fresh air. It also gives the gardener a chance to show off their latest blooms. What better setting for a get together?

First consider what the reason for the dinner party is. Is it aimed at being a small intimate get together, maybe two couples who want to share some special news or just enjoy the evening away from every day stresses or is an event meant to be shared with the whole family and special friends? If it is only for couples this could be a very romantic and special event. Do you have a friend or family member who would be willing to play waitress? Set up some soft music and have it playing in the background and you may find that more than the ice will be melting…

Be sure to spray the backyard with a mosquito repellant. A few uninvited pests can certainly place a damper on the evening.

Maybe you had your mind on something on a slightly larger scale?

A children’s pool full of ice or a large (new) garbage can works nicely to hold cold bottled water or pop. Hot air balloons tied to the mail box help to let the guest know where the fun will begin. Many meat markets run specials on meat bundles and also carry an assortment of other prepared food items in their deli selection. If you purchase a large container of ready-made potato salad or macaroni (perhaps both) if you bring it home and place it in a fancy bowl, who will know you did not slave over this delectable dish? One can always have a get together where everyone brings a dish to pass also. Having one main table set up with the main dishes and finger foods is a great way to get everyone up and circulating. After all you did not have the party to stand around and talk to yourself.

Have a cleanup area

There will always be someone who is uncomfortable with food on their fingers or not having clean hands. Place a hand sanitizer and napkins in a nice little basket in an easy to see spot. You can also have sun block, mosquito repellant and lotion in the basket. Place a lined garbage can nearby. This will remove the embarrassing moment for the guest and make them feel more at home.

Place card tables outside for dominoes, board games, or card games as one option for entertainment. For those who are more energetic, horse shoes or lawn croquet are some others. Bad Minton nets are easy to put up and most people know how to play volley ball. It is a fun game to play or watch and is sure to improve everyone’s appetite and make the food taste better.

Lanterns can be hung from trees or porches.

Lights like these will make even card tables and folding chairs appear more festive and add to the gaiety. Many dollar stores carry outdoor party decorations this time of year so they can be purchased quite inexpensively. Maybe you would like to run some clear Christmas bulbs through a tree to light up the area.

Music and Entertaining

There is nothing like great music to enliven the ambiance of your outdoor get- together. And finally make sure each and every guest knows how much you appreciate their attending and they will be begging you to throw another get together soon. Enjoy your entertaining experience with your friends and family, and use the helpful tips to make memories for future events.

Marina Chernyak is freelance writer and co-owner of decorative mirrors website located at DecorativeMirrorsBoutique.com

Image sources – alkemie.blogspot.com, realsimple.com and punchbowl.com

A Twist on a Classical Dish

On Cape Cod, adventurous chef James Hackney of the Wequassett Inn gives a surprising twist to a classic lobster dish.

In coastal New England, lobster is a point of pride for many chefs; they either prepare it simply or else go overboard to showcase their culinary talents. Chef James Hackney of the Wequassett Inn in Chatham, on Masachusetts’s Cape Cod, considers his lobsters to be somewhere in between and offers up a brilliant and inspired rendition of this Yankee classic.

Hackney, who presides over the resort’s premier restaurant, twenty-eight Atlantic, says that he was inspired to create this dish to reach out to a broader audience. “Lobster is a huge part of the Cape, and I thought that infusing a twist on the classic dish would satisfy and excite all levels of diners,” he says.

Previously the executive chef at L’Espalier in Boston, Hackney believes that working on the Cape has helped his cooking style to become more relaxed and free flowing. “The ocean plays a big part when it comes to the sheer variety of seafood I can play with, which I feel helps to keep the cuisine light and refreshing,” he says. —Lisa Rogak

Cape Cod Lobster with Cashew Coconut Curry serves 4

4 1½-lb. lobsters, steamed and cooled
Carrot and Lentil Purée
3 lbs. organic carrots, peeled and diced
4 oz. red lentils
2 c. freshly squeezed orange juice
2 oz. fresh ginger, peeled and minced
6 oz. unsalted butter
1 tbsp. salt

Place carrots, lentils, juice, ginger, butter, and salt in a large stockpot, with enough water to cover. Cook until carrots are tender. Drain. Pour into a food processor and pulse until blended into a purée.

Cashew Coconut Curry

1 tbsp. curry powder
1 c. raw cashews
2 15-oz. cans coconut milk
2 kaffir lime leaves
½ bunch cilantro, chopped

Heat curry powder in a large skillet over medium-high heat. When the powder starts to brown, add the cashews. Stir constantly until cashews brown. Remove from heat and place in a large glass bowl, reserving one tablespoon. Pour in coconut milk, add kaffir lime leaves, and soak overnight. The next day, place in a saucepan and bring to a boil. Remove from heat, and stir in cilantro. Pour into a food processor and pulse until blended into a purée.

Carrot Thai Slaw

1 large carrot, peeled and cut into matchstick-size pieces
½ small daikon radish, peeled and cut into matchstick-size pieces
2 scallions, thinly sliced
Handful of Thai basil leaves
Handful of mint leaves
Handful of cilantro leaves
½ tsp. black sesame seeds
½ tbsp. sesame oil
Juice of two limes
1 tbsp. crushed, toasted cashews

Place carrot, radish, scallion, basil, mint, cilantro, cashews, and black sesame seeds in a large bowl. In a small bowl, stir the oil and lime juice together to blend. Add to the vegetables and toss to coat thoroughly. To serve: Place a spoonful of carrot puree in the center of each of four plates. Arrange the lobster over the carrot puree, top with the slaw, and spoon the cashew puree around the lobster.

By popular demand: Blackwell Rum officially launches in the United States!

Rum… it has inspired quintessential pirate activities like swashbuckling, smuggling, and plank-walking for centuries. Real life swash and buckle may no longer be a side effect of rum drinking but when music industry legend Chris Blackwell launched his eponymous Blackwell Fine Jamaican Rum in Jamaica only, smuggling suddenly made a come-back… Americans were sneaking as many bottles of the ‘Black Gold’ into their luggage as they could carry. But as Blackwell Rum launches Stateside this month, citizens need smuggle no more…

The story in a nutshell… Chris Blackwell: First it was reggae, now it’s rum.

Chris who? You may be familiar with the name Chris Blackwell… An inductee into the Rock & Roll Hall of Fame, he founded Island Records and is credited with putting the likes of Cat Stevens, U2, Grace Jones, and Bob Marley on the map – to name but a few. Next he went on to found Island Outpost, a group of eclectic yet luxurious resorts in Jamaica, each with a very individual take on the concept of “island chic.” Most notable was the recent reopening of the group’s flagship property, GoldenEye Hotel & Resort, set in sleepy Oracabessa Bay on the island’s North Coast… The estate was the Jamaica home of author Ian Fleming, and the place where he wrote all of the James Bond novels.

Music, hotels… and rum? Ever the enterprising entrepreneur, Mr. Blackwell has set his sights on something very new… Or, depending on how you look at it, you could say he is returning to his roots. Chris hails not just from one of Jamaica’s oldest families, but from one of Jamaica’s oldest rum-producing families – we’re talking 17^th century – so it is not an unnatural next step for him to create his own brand of rum.

What was the goal? And who else is involved? In partnership with advertising industry guru, Richard Kirshenbaum – who has steered such leading beverage brands as Moet et Chandon, Dom Perignon, Guinness, Don Julio, and Ciroc Vodka, among others – the creation and launch of Blackwell Rum has been an unhurried labor of love. The goal was to create a rum that would blend effortlessly with a variety of mixers, yet could also be enjoyed neat. Working with the team at J. Wray & Nephew at Appleton Estate, the rum producers to whom Blackwell is related, the team of Kirshenbaum and Blackwell achieved their perfect blend…

What does it taste like? Capturing the essence of the island in beverage form, Blackwell Rum us a luminous dark rum with a deep amber glow, and a robust alcohol content of 40% that belies its soft, well-balanced finish. The subtle scent of tropical fruit is backed up with flavors of toasty coconut and honeyed tropical fruits, and hints of citrus – to sip it is to be transported.

How to drink it… Mr. Blackwell prefers to drink it neat, no rocks. But the collection of Blackwell Rum cocktails that were developed by the bartenders at each of the Island Outpost resorts, which includes the signature GoldenEye cocktail, offers many different ways to ‘get into the spirit.’ Named for the recently opened GoldenEye Hotel & Resort, the birthplace of James Bond, the GoldenEye should be made with 007 in mind – shaken, not stirred. (See recipe below.)

Where to get it, and for how much? Blackwell Rum is available to consumers in New York and New Jersey as of today, and will roll out in Florida and California as of September 1^st, followed by Illinois as of October 1^st. Suggested retail price is $29.99 for a 750ml bottle. A portion of the proceeds from all sales of Blackwell Rum will be donated to the Oracabessa Foundation, the GoldenEye-supported charity that drives community and environmental sustainability in the Oracabessa area.

To make the GoldenEye:

3 shots Blackwell Rum

1 shot lime juice

1 shot orange juice

1 shot pineapple juice

2 shots simple syrup And ice

Combine all the ingredients in a cocktail shaker, and shake. (For a frostier version, throw it all in the blender and blend until smooth.) Garnish with orange or pineapple slices to serve.

Chef Satchell’s Snapper and Salsa

At Dasheene Restaurant at St. Lucia’s exquisite Ladera resort, Chef Orlando Satchell works magic with native ingredients for his sumptuous Red Snapper and Rum Fruit Salsa. By, Lisa Rogak

Foodies who visit St. Lucia happily discover that the country’s rich volcanic soil yields an agricultural bounty, from organic lettuce and herbs to the tropical fruit soursop. Chefs are thrilled as well, as it means that the palette of ingredients they use to “paint” in their kitchen offers up a rich variety of fresh produce not always available on other neighboring islands.

Orlando Satchell of Dasheene is indeed thrilled. Overseeing the kitchen at the intimate Ladera resort, overlooking the Pitons, Chef Satchell takes traditional St. Lucian dishes and gives them an innovative twist, such as with his Red Snapper and Rum Fruit Salsa signature entrée. While other chefs also turn to area farmers and plantations for the mango, pineapple, and bell peppers used in the salsa, Chef Satchell goes one step further, and that’s where the twist comes in: He simply introduces a new ingredient to the mix, but certainly one that is no less native to the area—rum. Give it a try in your own kitchen, and you’ll discover why guests rave about Chef Satchell’s cuisine, and why they return to Dasheene again and again.

Red Snapper and Rum Fruit Salsa serves 4
1/2 c. extra-virgin olive oil
2 tsp. lime juice
1 tbsp. honey
1/2 c. rum
1/2 tsp. jerk seasoning
1/2 c. each diced mango, pineapple, and orange segments
1/2 c. each diced red and green peppers
1 tbsp. diced red onion
1 tbsp. chopped cilantro
1 tbsp. chopped green onion
1 clove garlic, minced
4 red snapper fillets, 4 ounces each
2 lemons, halved
4 tbsp. Orlando’s Island Seasoning

Rum Fruit Salsa: In a medium bowl, combine oil, lime juice, honey, rum, and jerk seasoning. Add fruit, vegetables, and garlic, and toss to coat. Set aside to marinate for at least 15 minutes. Red Snapper Fillets: Place snapper fillets in a baking dish and squeeze lemon juice over them. Season with Orlando’s seasoning, cover with plastic wrap, and marinate for at least 30 minutes and for up to 24 hours. When ready to serve, heat oil in a large skillet over a medium-high flame. Fry the fillets on each side for 2-3 minutes until golden brown. Serve with rum fruit salsa.

La Vista’s Jose Prendas

At La Vista restaurant at Los Sueños Marriott Ocean & Golf Resort in Costa Rica, Executive Chef Jose Prendas pulls a rabbit—or pig—out of his hat with his signature dish. By Lisa Rogak

Pork may not seem like the most Caribbean dish out there (unless it’s barbecued), but at Los Sueños Marriott Ocean & Golf Resort on the Pacific Coast of Costa Rica, Executive Chef Jose Prendas is making his Pork Illusion entrée a natural fit for the fresh flavors and ingredients of the region.

Typically, Prendas revels in using fresh seafood and local fruits and vegetables, but because the resort’s clients are from all over the world, he also aims for international appeal. “It’s a fine balance,” he says.

Pork Illusion: serves 4

1-1/2 lb. pork tenderloin, cut into 4 portions
Salt and pepper to taste
1 tbsp. olive oil
1 bottle ale
2 tbsp. butter
1 carrot, peeled and diced
1 onion, peeled and diced
2 slices uncooked bacon, coarsely chopped
3 tbsp. all-purpose flour
12 oz. beef stock, divided Bouquet garni (bundle of fresh herbs like bay leaf, thyme, and parsley)
2 tbsp.tomato paste
2 c. cooked long-grain rice
1/4 c. sweet chili sauce
1 large zucchini, very thinly sliced and lightly grilled
6 oz. fig demiglace, or substitute 3 oz. fig jam mixed with 2 oz. water
1 red bell pepper
4 sprigs cilantro
4 cherry tomatoes
1 fig, sliced into 4 wedges
2 cloves garlic, minced

Preheat oven to 325°F. Season pork with salt and pepper. Heat oil in large ovenproof skillet and sear marinated pork in pan on both sides until lightly browned. Add ale to pan and heat until liquid boils. Remove from stove and set in preheated oven for 10 minutes.

In the meantime, prepare béchamel sauce:
Melt butter in a heavy saucepan over low heat. Add carrot, onion, and bacon and cook for 10 minutes or until tender. Add flour, stirring until lightly browned. Slowly pour in 1 cup of the stock, stirring constantly until mixture thickens slightly. Add bouquet garni, cover, and simmer for 30 minutes. Add remaining stock and tomato paste and cook for 30 minutes, stirring frequently. Strain sauce through a sieve, skim off fat, and adjust seasoning.

Warm the demiglace over low heat. Stir the béchamel sauce and sweet chili sauce into the rice. Line 4 half-cup square molds with the grilled zucchini strips, and pack the rice into the molds, making sure that the zucchini covers the rice. Heat one tablespoon of butter in a small saucepan and sauté the cherry tomatoes and figs until tender. Season with salt and pepper.

To serve, slice each tenderloin into six pieces. Place two tablespoons of demiglace onto a plate and arrange pork slices on top. Unmold the rice and zucchini, and arrange bell pepper and cilantro sprig on top. Spoon one tablespoon of demiglace onto the place and set tomato and fig on top.

Vacationing in Grenada

Known for its wealth of spices, Grenada offers countless options for adventure and R&R. By Lisa Rogak

Grenada is known as the Spice Island for its wealth of nutmeg, mace, cloves, and other spices, but the resorts and attractions on this 133-square-mile island also provide spice for the soul. Grenada is part of the the Grenadines, just 100 miles north of Venezuela, and with a population of almost 110,000, it’s one of the more densely populated islands in the Caribbean. Year-round temperatures are idyllic, and there’s plenty of sun even during the rainy season in the second half of the year.

The island’s diverse landscape means there’s something for everyone, including an abundance of pink sand beaches. But head a couple of miles inland and you’ll encounter dense rainforests via hilly roads with countless twisty hairpin turns. In fact, the altitude change means that it’s not unusual for your ears to pop as you climb through the rainforest.

Watersports aficionados can enjoy sailing, snorkeling, and diving opportunities throughout the island, though a popular starting point is Grand Anse Beach. Snorkelers can explore Moliniere Point, a shallow, sheltered reef a 10-minute boat ride away, while nearby, divers can walk the decks of the Bianca C, a small cruise ship that sank off the coast in 1960. Whether you arrive by yacht or charter a windjammer for a day trip, warm waters off the coast provide plenty of sailing hours, while the island’s marinas keep you well-supplied. A popular excursion features jaunts to other Grenadine islands, including Carriacou and Petit Martinique, though it’s possible to head farther afield with stops in Mustique, St. Vincent, or St. Lucia.

Grenada provides a wealth of activities for visitors, whether you prefer to laze on the beach or hit the ground running. And don’t miss St. George’s, Grenada’s picturesque capital city. Plan an afternoon to wander around the waterfront neighborhood known as Carenege for the best views of the centuries-old homes topped with red tile, and watch the yachts, boats, and ships as they glide in and out of the harbor. If you happen to be in town on Saturday, head for Market Square, when farmers, spice purveyors, and craftspeople come from all over the country to display their wares. grenadagrenadines.com.

The Essentials Grenada

Where to Stay: Located on Pink Gin Beach, LaSource is an oceanfront resort that combines the best of summer camp, featuring group volleyball games, yoga classes, and archery lessons, as well as a daily all-inclusive spa treatment. 888-527-0044; lasourceresort.com.

Where to Eat: Not only is the Belmont Estate a working agri-tourism farm—with the Grenada Chocolate Factory on the premises—but it also serves up great lunches, dinners, and killer homemade coconut ice cream. 473-442-9524; belmontestate.net.

What To Do: Hike a couple miles to the Seven Sisters Waterfall deep in the rainforest, with the guide services of Telfor Bedeau, a Grenada native who will give you the lowdown on every leaf and critter you pass. 473-442-6200. Veronica’s Visions is a local boutique featuring handmade island clothing and a selection of nutmeg-based body products and foods. 473-437-8154; grenadaspicecloth.com.

First Class Fillet

At the Bristol Panama in Panama City, Cuquita Arias, the “Martha Stewart of Panama,” creates her signature dish. By, Lisa Rogak

Panama City is undergoing a building boom so robust that the biggest crop in town seems to be construction cranes. From some rooms at the Bristol Panama hotel in the financial district, no fewer than nine new buildings in various states of completion can be viewed.

Down in the hotel’s Barandas restaurant, Chef Cuquita Arias has been conducting a building boom of her own among visitors and residents who turn up for her sophisticated Panamanian fare. After 10 years at the hotel, Arias has become a bit of a celebrity in Panama: she’s starred in her own cooking show, authored several cookbooks, and even published her own food magazine. It’s all not too surprising, considering that Martha Stewart served as her mentor back in the 1980s.

Cuquita is currently in the process of incorporating more Chombo dishes into her menu. Chombo is an Afro-Caribbean culinary style similar to Creole, but it also uses Asian and Indian spices, influenced by the workers who came from all over the world to build the massive Panama Canal almost a century ago. In the meantime, Arias’s Beef Fillet with “Mojo” Verde and Fried Plantain is a guaranteed crowd pleaser.

Beef Fillet with “Mojo” Verde and Fried Plantain: serves 6

Green “Mojo”
2 tsp. Dijon mustard
1 tsp. salt
1 pinch pepper
3 tbsp. red wine vinegar
3 tbsp. cherry vinegar
1/2 c. olive oil
1/2 c. canola oil
2 tbsp. finely chopped chives
2 tbsp. finely chopped parsley
2 tbsp. finely chopped cilantro
1 tbsp. finely chopped dill

In a medium bowl, mix the mustard, salt, pepper, and both vinegars. Whisk constantly while adding the oil in a thin stream. When thoroughly incorporated, add the fresh herbs and refrigerate.

Fried Plantain
2 c. cold beer
4 garlic cloves, crushed
Ice cubes
3 c. peanut oil
1 green plantain, peeled, cut into 6 slices
Salt

In a medium bowl, pour the cold beer, the crushed garlic, and enough ice cubes to fill the bowl. Set aside. Heat the oil in a large, deep skillet. Add the plantain and fry until golden brown. Remove with slotted spoon and set on paper towels to drain. When cool, flatten each plantain with the bottom of a drinking glass until 1/2-inch thick. Soak in ice-beer mixture for 10 minutes. Fry again until crispy and pat dry with paper towel. Sprinkle with salt and keep warm in a preheated 200° oven.

Beef Fillet
3 lbs. beef fillet, sliced into 6 pieces
Salt and pepper
Olive oil

Season the fillet with salt and pepper. Heat the oil and cook fillet on both sides to temperature. To serve, sprinkle the fillet with the green “mojo” and garnish with fried plantain. Served with grilled baby vegetables, if desired.