Food And Drink | Ocean Home Oceanfront Properties Coastal Lifestyle

Eco-friendly Entertaining

Entertaining just got cooler with these eco-friendly products, recipes, and party tips. by Karina Timmel

What better way to get into the Fourth of July spirit than with entertaining tips straight from our nation’s capital? Mekdim Yemane, director of sales and marketing at The Melrose Hotel in Washington, D.C. (melrosehoteldc.com), shows her patriotic stripes with colorful décor ideas and playful American pastimes, while Executive Chef Nate Lindsay of the hotel’s Jardenea restaurant dishes on a mouth-watering salad and a frosty cocktail to refresh your guests’ palates this summer. Pair these with an eco-friendly tablescape and you’ve got yourself a party. Now, for the fireworks.

Play some games - For outdoor soirées, encourage guests to mingle by scattering large floor cushions on the lawn. Keep with the patriotic theme and buy ones with festive prints, such as bold nautical stripes and playful red polka dots. Another idea: Celebrate America’s favorite leisure activities by filling large containers with decorative green grass and laying sports equipment on top that guests can actually play with, like baseballs and bats, footballs, and red and blue croquet balls.

Set the scene - Start with a colorful runner and build a charming centerpiece by alternating between bowls filled with red peonies floating in water and ice bowls filled with upright red, white, and blue ice pops and pinwheels. Then, create easy place settings by writing each guest’s name on paper cones and filling them with Cracker Jacks. To make your own paper holders, cut a decorative piece of card stock or other sturdy paper to measure 7.5-by-11 inches. Simply twist each into a cone shape and use double-stick tape to hold the shape together.

The Blue Harvest cocktail

Punch up your drinks - For an elegant touch, fill the punch bowl with fruit-filled ice and ice rings. Try using blueberries, cranberries, raspberries, rose petals, and edible white flowers to stay with the red, white, and blue theme. Use a bundt pan to make thicker ice rings that won’t melt as quickly in the hot sun.

Recipes

Blue Harvest Cocktail

2 oz. American Harvest vodka
½ oz. Organic Blue Curacao
½ oz. white cranberry juice
1 lime
Hint of agave nectar
1 raspberry
1 American flag toothpick
Red sugar sprinkles

Squeeze half of the lime into a shaker and add vodka, Blue Curacao, and white cranberry juice. Fill the shaker halfway with ice and shake for 10 to15 seconds. Rim a chilled highball glass with red sugar. Cut a wedge out of the other half of the lime and dip it in agave nectar. Garnish the glass with the American flag toothpick, lime wedge, and raspberry.

Avocado and Blue Lump Crab Tian

Avocado and Blue Lump Crab Tian – yields 4 servings

2 Hass avocados
½ lb. lump crabmeat, picked through
2 tbsp. mayonnaise
1 lemon, juiced
1 tbsp. fresh cilantro, chopped
½ lb. field greens
½ red pepper, diced small
½ yellow pepper, diced small
16 grape tomatoes
4 oz. A L’Olivier truffle vinaigrette
Kosher salt and black pepper

In a small mixing bowl, combine the peppers, mayo, lemon juice, cilantro, 1 oz. of truffle vinaigrette, and crab meat. Lightly toss to combine, then season with salt and pepper. Split both avocados in half and remove the pits. Carefully peel off the skin and slice into thin, lengthwise pieces and fan out. Place a spoonful of crab mix into the center of each avocado half. Add salad greens, tomatoes, peppers, and dressing.

Gear

1. Rwanda Basket 12-inch New Spirit Fruit Bowl
Handcrafted by Rwandan women artisans, this basket is naturally dyed sisal coil sewn over bundled sweet grass ($50).

2. Sailboat Bottle Caddy

Made from recycled steel and copper, this whimsical piece holds a wine bottle horizontally on deck ($82).

3. Paradise Linen Table Runner in Spice/Cherry

This hand-printed and -sewn, preshrunk Italian linen is made with eco-friendly, water-based inks ($70).

[Show as slideshow]

[View with PicLens]

Evelyn Paul Shares Memorial Day Entertaining Tips

Grilled lamb kabobs

Flavor-master Evelyn Paul shares the vitals for a colorful Memorial Day gathering. by Karina Timmel Private chef Evelyn Paul’s passion for bright décor and colorful food stems from her childhood in St. Lucia and watching her mother cook beautiful, healthful vegetarian fare. Evelyn, who now cooks for a distinguished clientele of Atlanta’s A-list celebs and families, invents creative and fresh dishes that are packed with flavor. The ultimate entertainer, she is always throwing a chic party, creating both menu and atmosphere with everything from floral arrangements to tabletop décor. Here, she’s whipped up the recipe to an uncomplicated yet sophisticated Memorial Day barbecue bash that you can pull off with ease. evelynpaul.com

Add some color Memorial Day always feels like the kickoff for summer—a great time to incorporate colorful food themes and show your American spirit. For starters, Paul recommends choosing a menu that includes vibrant ingredients, such as bell peppers and mixed berries. “They are not only beautiful and delicious, they are also loaded with nutrients and packed with antioxidants,” she says. “Playing off of red, white, and blue, like we did with our lemonade recipe, is fun and a great way to show your patriotic side, too.” Next, instead of using clear vases, paint a few flowerpots red, white, and blue and fill them with blue hydrangeas, which are in full bloom in late spring and summer. Make it interactive Invite your guests to play with their food. Prep and marinate your protein up to 24 hours ahead of time, and set out the ingredients for them to assemble. You can even purchase individual mini grills in bright pops of color from retailers like Crate and Barrel or Bodum. “Mini grills aren’t designed to cook a lot of food, but they are great for entertaining—some work right on a tabletop as a functional centerpiece (a place to keep things warm) or a station for guests to grill their own shish-kabobs,” Paul says. Be creative Amp up your culinary style quotient with something other than basic burgers. “These elegant orange-and-rosemary lamb kabobs posh up your BBQ,” Paul says. Plus, using rosemary skewers—branches can be purchased in most farmers’ markets—instead of bamboo ones is not only practical, but they also add extra flavor and refinement.

Grilled Lamb Kabobs with Rosemary and Oranges - Serves 4

2 lbs. lean, boneless lamb, cut into 1-inch cubes
4 oranges, cut into chunks
4 small red onions,
cut into chunks
2 tbsp. dried rosemary
10-12 fresh rosemary branches (approx. 8 inches)
1/2 c. olive oil
Salt and pepper, to taste

Red, White and Blue Lemonade

Drizzle olive oil and dried rosemary on the lamb. Make kabobs using rosemary branches as sticks, alternately placing lamb, onion, and orange. Grill over medium-high heat. Brush lightly with olive oil and sprinkle salt and pepper; rotate to char on all sides. Grill about 7-8 minutes for medium rare.

Red, White, and Blue Lemonade - Serves 12

1 gal. water
5 whole lemons, thinly sliced
1 pt. blueberries
1 pt. raspberries
1 c. raw sugar
1 watermelon, sliced

Combine water, lemons, and sugar, then let mixture rest at room temperature for two hours. Add the berries and chill. Use a star-shaped cookie cutter to create watermelon garnishes.

Grilled Vegetable and Herb Salad

Grilled Vegetable and Herb Salad - Serves 4

2 large bell peppers, halved
1/2 lb. asparagus
1 c. whole cherry tomatoes
3 tbsp. fresh basil, chopped
2 tbsp. fresh parsley, chopped
1 tbsp. fresh marjoram, chopped
½ c. extra-virgin olive oil
2 tbsp. balsamic vinegar
Kosher salt and pepper

Prepare grill to medium-high heat. Brush all vegetables with ¼ cup of olive oil. Grill tomatoes for two to four minutes per side. Grill bell peppers skin side down until skins have blackened and blistered. Put peppers in a sealable plastic bag until cool, and then slip off their skins with your fingers. Grill asparagus for five to 10 minutes. Gently toss grilled veggies with herbs, balsamic vinegar, and remaining olive oil. Season with salt and pepper to taste.

Beach-Party Perfect

Savvy New England-based party planner Desiree Spinner shares the keys for a scenic, early-spring get-together with good company, great food, and the perfect backdrop. by Jenna Birch

“We entertain a lot,” says party planner Desiree Spinner with an exhausted laugh. “We have house guests over nearly every weekend.” With Spinner’s skill at creating whimsical one-of-a-kind parties and weddings for her clients at Desiree Spinner Events, her friends and family are in for a treat when she entertains at her Nantucket home. Drawing on seaside inspiration from Nantucket, Cape Cod, and Hyannis Port, Spinner reveals simple tricks to turn your oceanfront property into the perfect entertaining space.

Serving locally sourced foods and beverages personalize y our party. For dining, there’s no better setting than the beach.

Keep it low-key Use the shoreline as your backdrop and hit the beach for dinner. Take small craft or gable boxes and fill them with quick nibbles—an individual salad for each person, a box of rolls, and a box of cheeses to pass. “We like to mix it up, so sometimes we’ll go right down to the beach,” Spinner says. “We take blankets and pillows to sit on, and a small wicker table to use as a buffet. Our guests adore this because they can see the local scenery, and the sunsets here are so gorgeous. Afterward, we’ll head back up to the house for dessert.”

Draw on nature For your table setting, minimize cleanup and maximize atmosphere by bringing your party outside. “We have an antique wooden table we’ll take out to the patio and place a rug underneath,” Spinner says. “That way, you can see and hear the ocean while you eat. Then, we use natural items—anything neutral you’d find on the beach—to decorate. Put seashells in bleach in the sink to clean them up, collect driftwood to scatter, look for dried starfish, cool rocks—we found a heart-shaped one we like to use.”

Use local touches Spinner likes to pull inspiration from the East Coast’s quaint setting. “I have a little wooden dish for sea salt. My friend from California thinks it’s just a New England thing!” she says. “People want to feel that [local vibe] while they’re here. They want seafood, they want local things, and it’s fun to do for friends.” Antique lanterns, hurricane lamps, vases of hydrangeas, and jugs of beer from local-favorite Cisco Brewers on Nantucket are some of her party staples. Make guests feel they’re getting a memorable experience they won’t have anywhere else.

The perfect party needs the perfect drink

Nantucket Lemonade
1 jar Nantucket Nectars Lemonade
3 oz. Triple Eight blueberry vodka
3 oz. soda water
Garnish with blueberries in a highball glass over ice.

Rose Kennedy

Dark and Stormy
2 lime slices (one for garnish and one to squeeze on the ice)
1 oz. black rum
4 oz. ginger beer
Pour over ice in a highball glass and garnish with lime.

Rose Kennedy
4 oz. cranberry juice
2 oz. club soda
1 oz. vodka
Pour over rocks in a scotch glass and garnish with frozen cranberries and a lime wedge.

San Diego Savor

In Carlsbad, Executive Chef Pierre Albaladejo of the Park Hyatt Aviara combines local ingredients from land and sea for a fresh and flavorful dish with a unique San Diego accent. by Julia Weiler

Perched on a sun-drenched ridge overlooking the Pacific Ocean, the Park Hyatt Aviara Resort in Carlsbad is home to several fine dining venues—including two AAA Four Diamond-awarded restaurants—which range from innovative Italian fare (Vivace) to prime cuts of organic meats served sizzling hot (The Argyle Steakhouse). What the restaurants hold in common is the philosophy that ingredients should be locally sourced, sustainably produced, and used at the peak of freshness.

Chipotle Carlsbad Mussels

“The work frame we use for all of the resort’s restaurants is to be as sustainable as possible,” says Executive Chef Pierre Albaladejo. “We [try] to source our ingredients from within a 200-mile radius, and we don’t use anything that is not in season.”

These principles appear in the restaurants’ menus, which change seasonally. Fortunately, Southern California is blessed with year-round growing capabilities, so something delightful is always available.

In addition to having farm-fresh produce within easy reach, the California coastline offers access to responsibly harvested fruits of the sea. Meanwhile, inland estates offer a wealth of ranches where livestock is raised humanely, naturally, and without hormones or antibiotics. These simple, fresh, and superior ingredients compose the backbone of Chef Albaladejo’s dishes, including his Chipotle Carlsbad Mussels with beef bacon, cilantro, avocado, and cucumber garnish.

“I wanted to create a recipe that showcased our local products, so I used mussels from Carlsbad Aquafarm, Brandt Beef bacon, and beer from Stone Brewing Co.,” he says, adding, “Mexican cuisine influences us here, so I added avocado, cilantro, and chipotle. That sort of connected the dots to make it truly San Diegan.”

Chipotle Carlsbad Mussels with Beef Bacon, Cilantro, Avocado & Cucumber Garnish: Serves 4

Chipotle Sauce

2 medium roasted red bell peppers, peeled, seeded and chopped
1/2 oz. chipotle pepper in adobo sauce (available in Mexican grocery aisle)
2 large shallots, diced
1 c. heavy cream
1/2 oz. olive oil
1/2 c. Stone Pale Ale beer (or any microbrew pale ale)

In a large pan, sauté shallots in olive oil, then add red peppers and chipotle. Deglaze with beer and reduce by half. Add cream and bring to a simmer, reduce by a third. Adjust seasoning with salt then purée in a blender until smooth. Hold sauce for later.

Steamed Mussels

2 lbs. cleaned and de-bearded Carlsbad mussels (or any black mussels)
4 slices Brandt Beef bacon
1/2 c. Stone Pale Ale beer (or any microbrew pale ale)
4 large cloves of garlic, peeled and thinly sliced
2 shallots sliced
2 c. prepared chipotle sauce

Dice bacon and slowly render in a deep saucepan. When crispy, remove the bacon from the pan and set aside to be used for the garnish. Leave the fat in the pan. Sauté the shallots and garlic in the bacon fat. Drain off excess grease and add the mussels, toss to coat, then add the prepared chipotle sauce. Add the beer, bring to a low boil, cover the pan, and let the mussels open. As the mussels open, remove them from the pan and place into a serving bowl. Increase the heat and bring the sauce to boil. Adjust the seasoning with salt, then pour the sauce over the mussels.

For the garnish

Rendered Brandt Beef bacon
1/2 avocado, diced
1/2 Temecula honey onion, shaved thin (or any sweet onion, such as Maui or Vidalia)
6 sprigs cilantro
1/4 cucumber, sliced
1/2 lime

Toss together the first five ingredients in a bowl. Squeeze lime over the ingredients. Toss together gently so you don’t smash the avocado. Place on top of the cooked mussels and enjoy.

Savory Fig & Fennel

Chef Robert Hohmann uses coastal ingredients to create the contemporary Mediterranean flavors at 1500 OCEAN in San Diego.

Since it was built more than 120 years ago, the Hotel del Coronado has been a beacon of grandeur in San Diego. The hotel’s signature restaurant, 1500 OCEAN, recently unveiled a tantalizing menu by new chef de cuisine Robert Hohmann, who uses a farm-to-table approach. Hohmann artfully uses California coastal ingredients to conjure the flavors of Italy, France, and Morocco. 1500 OCEAN’S new menu offers an array of rich and enticing items, including Fig & Fennel salad—a dish inspired by the chef’s childhood memories and his Sicilian and German parents.

“Before and after most meals when I was growing up, we would have some combination of raw fennel, red wine, and espresso on the table, along with a plate of raw figs, cheese, and bittersweet chocolate. I put them [all] together for a luxurious, simple, and bold flavor— [the result was] Fig & Fennel.” hoteldel.com/1500-ocean. —Melissa C. Gillespie

Fig & Fennel: serves 8

Fig-Chocolate Sauce

1 c. port wine
11⁄2 c. stock (veg., chicken, or veal) 10 figs (cut in quarters)
1 double shot of espresso

11⁄4 oz. bittersweet chocolate Butter and sherry vinegar, to taste

1. Combine port, stock, and figs in ron-deau or large-bottom stockpot. Cook on medium heat until liquid is almost gone. Remove from heat. 2. Add espresso and transfer to blender. While blending, add chocolate and butter. 3. Finish with sherry vinegar, to taste. 4. Place in plastic container without lid and cool in refrigerator. Cover when cool.

Fennel Salad Shocking Oil

2 c. olive oil, good quality 4 heads fennel bulb,
cut into 6 wedges each
1⁄4 c. fennel seed

2 star anise

1. Put oil in freezer and get as cold
as possible without freezing. 2. Toast spices in pan. While still hot, drop them in the cold oil. 3. Blanch fennel bulb in salted water until tender. Seeds can be eaten in the salad or discarded.

Port Syrup

2 c. port wine 1 c. sugar

1. Combine port wine and sugar in small sauce pot and reduce over medium heat until mixture becomes syrup. 2. Transfer to small bowl and refrigerate until cool.

Preparation

1⁄2 lb. Point Reyes bleu cheese, cubed 24 fennel fronds (tops)
1⁄4 tsp. Italian black anise seeds
8 figs, quartered

Champagne vinegar to taste Salt to taste

1. Smear 1 tbsp. fig-chocolate sauce on plate. 2. On top, place 3 fennel wedges (seasoned with Champagne vinegar and salt); 1 fig (quartered and dressed with port syrup and fennel oil); and 4 or 5 cheese cubes. 3. Top with fennel fronds and sprinkle with a few anise seeds.

Lobster Popovers

Boston chef Lydia Shire combines two of New England’s most beloved foods into an airy culinary creation you won’t find anywhere else. By Lisa Rogak

For almost four decades, Lydia Shire has been involved with some of America’s finest restaurants—from Boston’s venerable Parker House to the Four Seasons Beverly Hills—but she still exhibits the wide-eyed wonder of a child in a candy store when discussing one of her favorite dishes on the menu at her current establishment, Towne Stove and Spirits in Boston’s tony Back Bay neighborhood.

“I love popovers!” Shire exclaims before launching into an enthusiastic description of exactly how to eat one. “Take a freshly baked popover and poke it open. As the steam escapes, put in maximum butter—the butter must dribble down your chin when you bite into it—then drizzle Lyle’s Golden Syrup from England on the popover.”

The idea of combining lobster with a dash of sweet syrup doesn’t come naturally to most chefs or diners, but it makes sense to Shire, who says the Maine lobsters she uses at the restaurant already have a natural sweetness. Guests obviously agree, since Shire admits that the Lobster Popovers have become so popular she wouldn’t dream of taking it off the menu…or leaving her proximity to the ocean.

“I love our seashore—[residents] are spoiled! I would not trade in New England for any other part of the country,” she says. towneboston.com.

Lobster Popovers

serves 6

popovers:

2 large eggs, beaten well

1 tbsp. melted butter, plus
an additional 6 tbsp.

1 c. whole milk

1 tsp. salt

1 c. all-purpose flour, sifted

In a large bowl, beat all ingredients very well with a whisk or blender. Refrigerate at least an hour or overnight covered with plastic wrap.

Preheat oven to 400°. Set muffin pan in oven to heat. Melt 6 tbsp. butter. Remove chilled batter from fridge and stir. Divide melted butter into 12 muffin tins and quickly pour in batter. Put pan back in oven with a cookie sheet underneath to catch any drips. Bake for 20 minutes.

lobster:

2 1-lb. lobsters, cooked,
with meat removed

1 stick butter

½ c. Jack Daniels Honey Whiskey

Chopped chives

Juice of ½ lemon

Lyle’s Golden Syrup

Ten minutes after placing popovers in oven, melt half stick of butter in medium skillet over medium-high heat. When it foams, add lobster chunks and give pan a quick shake. Add Jack Daniels and cook for a few minutes. Remove lobster with a slotted spoon; cook the sauce for a few minutes, then add lemon juice. Remove from heat and add lobster. Sprinkle with chives or chopped curly parsley; let sit.

To serve, remove popovers from oven and set one on a plate. Poke a hole in the tops with a sharp knife and place a teaspoon of butter in the popovers followed by a couple tablespoons of lobster. Drizzle Lyle’s Golden Syrup into the holes and serve.

Modern Mayan Dish

At Las Ventanas al Paraíso in Los Cabos, Mexico, Hunucma-style suckling pig puts a modern spin on a classic Mayan dish.

Moving beyond its traditional Baja-Mediterranean cuisine, Las Ven-tanas al Paraíso, a Rosewood Resort, in Los Cabos, recently unveiled a new menu rooted in authenticity and all things local.

Under the helm of Executive Chef Fabrice Guisset and Executive Sous Chef Victor Palma, the new menu at The Restaurant reflects a sense of respect and admiration for Mexico’s culinary traditions, with ingredients and techniques that reflect the country’s history and customs. However, as Guisset and Palma point out, the entire culinary team was instrumental in the formation of the new menu, as their family recipes and culinary secrets were transported into the kitchen of Las Ventanas.

Another aspect that is evident on the menu is a list of ingredients sourced from within the region. Guisset forages from the area’s top farms, like Miraflores Farms, as well as from his own organic herb and produce garden at the resort. Based on the principle of locally sourced, nationally inspired cuisine, the menu reflects the seasonality of its produce and changes accordingly.

Signature dishes include Ensenada mussels in molcajete—cooked in dark beer, chipotle, tomatillo, and acuyo; grilled codfish fillet with cantina-style lentils in a green tomatillo and cilantro sauce; braised beef ribs in pascalito sauce, roasted pumpkin seeds, and pico de gallo; and Hunucma-style suckling pig, a modern interpretation of a Mayan classic. Making the new menu even more enjoyable, a tequilero, or tequila sommelier, is available to pair the regional dishes with a variety of Mexico’s premier tequilas and mezcals.

“We wanted the culinary experience to be a natural extension of that authentic Mexican tableau, which the new regionally inspired menu at The Restaurant will help achieve,” says Guisset. lasventanas.com. —Melissa C. Gillespie

Hunucma-Style Suckling Pig

serves 4

4½ lbs. whole suckling pig, cut in large pieces

1 red onion

2 dried bay leaves

2 limes

50 ml white vinegar

2 tbsp. Guajillo chili

1 tbsp. peeled garlic clove

1 tsp. dried oregano

1 tsp. cumin powder

½ bunch fresh thyme

6 tbsp. achiote paste

2 whole plantain leaves

Blend all ingredients together. Toss the meat with the sauce and place in a Dutch oven. Add water until it covers the meat, cover with plantain leaves, and seal with foil. Cook covered for 3 hours at 350 degrees, and then for another hour uncovered. Remove the meat from the oven, separate from the juices, and remove from the bones. Reduce sauce for another hour until thick. Serve suckling pig with sauce on top and Xnipec onion on the side.

Xnipec Onion

2⅕ lbs. red onion

2⅕ lbs. lime

3½ oz. habanero chili

1 tsp. dry oregano

salt

Squeeze limes for fresh juice. Finely slice the red onion. Remove seeds from habanero chili and finely slice. Mix red onion with habanero chili and salt and let rest 15 minutes. Add oregano and lime juice. Marinate for 1 hour and serve.

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.