Spy Valley Sauvignon Blanc one of caribbeanlifestyles pick for 2012 This light yellow colored Sauvignon Blanc is a classic New Zealand styled wine. It opens with a very ripe grapefruit bouquet with a hint a lime. This wine is medium bodied, slightly acidic. The flavor profile is a tasty ripe ruby grapefruit with a touch a touch of lychee. Great for sipping alone or with poultry, pork, fish this one of caribbeanlifestyles pick for 2012 Enjoy!
2 cups chopped ripe mango 1 banana ½ cup of freshly squeezed lime juice (4 limes) ¼ cup of simple syrup 1 cup of rum (optional) 2 cups of ice Directions
Place the mango, banana, lime juice, sugar syrup rum, and ice in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with mango slices.
1 tablespoon pasteurized egg white 1 tablespoons sugar or more to taste 1/4 cup crushed ice 2 ounces Peruvian pisco (1/4 cup) Angostura bitters Directions In a blender, combine the Pisco, sugar, lemon juice, ice, and egg white. Blend for 30-45 seconds until mixture turns into the form of a frappe. Serve straight up in a martini glass or a champagne flute and top with a few drops of Angostura bitters and a wedge of lime.
Cherry Clafoutis This is one of my favorite dessert.
Unsalted butter for greasing
3 large eggs, at room temperature
tablespoon of rum dark rum,I used light coconut rum
1/2 cup sugar
¼ cup of all-purpose flour
2 tsp. vanilla extract
1 cup heavy cream
1/2 tsp. salt
1 cup of fresh cherries, pitted, or 1 1/4 lb. Directions:
Preheat an oven to 375ºF. Butter a large rectangular baking dish.
In a small bowl, toss together the cherries and rum and set aside
In another bowl whisk together the flour, sugar and salt. Add the eggs and whisk until the batter is smooth. Slowly poor in the cream,and vanilla extract whisking constantly.
Preheat the prepared baking dish in the oven for 4 to 5 minutes.
Remove the pan from the oven, Pour the cherries and their juices and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm with pistachio or vanilla ice cream.
2 thick loin pork chops 1/2 teaspoon of freshly grated ginger (ginger paste preferably) 1/8 teaspoon of freshly grated garlic (ginger paste preferably) 1/2 cup of all-purpose flour ¼ cup of chopped fresh flat-leaf parsley, cilantro and thyme ½ cup of chicken broth ½ tablespoon freshly ground black pepper ½ teaspoon of kosher salt 2 tablespoons of white vinegar 1 tablespoon of butter 1 teaspoon of tomato paste 3 tablespoons of oil 1 big shallot or small onion chopped
1) Preheat oven to 350 degrees.
2) Season the pork chops on both sides with salt, ginger and garlic paste. Let it marinate for an hour if possible.
3) Dust the pork chops in the flour.
4) Heat the oil in a large oven-proof pan over high heat. Add the pork chops and sear on both sides until brown (about 3-4 minutes).
5) Transfer the pork chops to an oven baked dish. Bake the chops for 25 to 30 minutes, depending on the thinness of the pork chops.
6) In the same pan that was used to sauté the pork chop, sauté the shallot until brown, then add the tomato paste and the mixture of chopped parsley, cilantro and thyme.
7) Add the broth and white wine vinegar. Deglaze the pan, scraping to incorporate any brown bits. Reduce the liquid by half. Cook for about 4 minutes, add the tablespoon of butter.
8) Transfer the pork chops into the sauce, add the ground paper. Serve warm.
NOTE: This recipe is perfect with spicy macaroni and cheese for any radicchio mango salad.
1 -3/4- to 7-lb. boneless pork shoulder roast
1 large yellow onion, cut into 1/2-inch-thick rings
3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
10 cloves garlic, peeled
1 cup dry white wine
Combine 2 Tbs. salt and 2 tsp. pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up, in a large roasting pan (about 12x16x3 inches). Cover and refrigerate overnight or for up to 3 days.
Remove the pork from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.
Position a rack in the center of the oven and heat the oven to 300°F. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4 to 4-1/2 hours. Add the onion, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.
Remove the roast from the oven and raise the oven temperature to 375°F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more water to the pan to create a little more juice. (It shouldn’t be soupy.) Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes. Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.
I wish all Haitians a happy Independence Day and New Year!
Serves 8 Haitian households celebrate their country's Independence Day with bowls of this comforting soup. The national holiday falls on New Year's Day, when Haitians walk from house to house to pay friends and family the first visits of the New Year. Although this is a vegetarian version, add small cubes of browned beef stew meat along with the pumpkin, if you like. Simply remove and then return them to the pot just as you do the hot peppers. Ingredients:
2 pounds (1-inch) chunks seeded, peeled butternut squash or pumpkin (about 7 cups)
10 cups water, plus more if needed
Salt and pepper to taste
2 jalapeño or serrano peppers
10 whole cloves
4 carrots, peeled and sliced
2 turnips, peeled and cut into small chunks
1/2 small head green cabbage, cored and roughly chopped
1/2 teaspoon ground nutmeg
3 tablespoons lemon juice
1/4 pound vermicelli or capellini
1/4 cup chopped parsley Method
Put squash, water, salt and pepper into a large pot. Stud peppers with cloves by pushing them halfway into the flesh, then add peppers to pot, cover and bring to a boil. Reduce heat to medium low, cover and simmer until squash is very tender, 15 to 20 minutes. Transfer peppers to a small bowl and set aside.
Working in batches, purée remaining contents of pot in a blender or food processor until smooth, taking care as it will be very hot. Return pureed squash mixture to the pot along with peppers. Add carrots, turnips, cabbage, nutmeg, lemon juice, salt and pepper, cover and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in vermicelli and parsley, cover again and simmer gently until pasta is tender and soup is thickened, about 10 minutes more. Because the texture of squash and pumpkins can vary, thin the finished soup with a bit more water, if desired.