Tag Archives: Caribbean

Chimi-dido

ChimiWhat?
OK, how about Fundido made with Chimichurri sauce.
Night before last, I grilled chicken marinaded in  Caribbean style Chimichurri (w/Parsley, Cilantro, Garlic & Mint). There were left-overs.
Last night, Janet chopped the cooked chicken into small pieces along with a sweet red pepper, some scallions and black olives.
She mixed this and the unused Chimichurri with Queso Blanco and heated it until melted and well mixed.
She served it with toasted flat-bread after we had two excellent artichokes for starters. And there is left-over Chimidido for enchiladas.

There are other varieties of Chimi for those who have specific ingredient issues.

Maison Martinique (Caribbean Court Boutique Hotel)

hibiscus-booths-diningWe started the evening in the Havana Night Piano Bar where the comfortable seating was taken, but we still enjoyed it. It was nice to decompress from the 5.4 mile drive from our house in no traffic. (Turn in the second parking lot entrance.)

This was an early Valentines Dinner and we’ll return. Maison Martinique has had some issues lately, but it has them well in the past now. Between us, we had the shaved Brussels sprout salad with bacon vinaigrette, Black lentil soup with chorizo. Duck breast, and a giant (8 oz) lump crab cake with almost zero filler.

We added a nice Cadaretta Sauvignon Blanc. We finished with chunky mango sorbet and a dark chocolate mini-muffin with a small scoop of vanilla ice cream. What should have been hot was. All items were freshly flavorful and well spiced. (Our server was surprised when he asked me if I wanted ground pepper for my soup, and I asked him to wait while I tasted it. He said it was something rarely seen!) Now to be a tiny bit picky. I prefer my duck sliced as medallions, this came out as two spears(?). Also, I couldn’t transfer my bar bill to the restaurant. That’s it. I said a tiny bit.

Our friendly, attentive, well-paced server, Daniel was excellent We had a circular high backed banquette, complete with throw pillows, in the Hibiscus room (left above). Essentially it was private dining. What patron and staff traffic there was was discreet. We didn’t feel on display nor annoyed. Altogether a very nice experience.

Give them a try. Maison Martinique opens at 5:00 pm Thursday through Saturday

Bahamas Is Caribbean’s Top Tourist Market Share Loser

klaxonBahamasSome additional context for cruising in the Bahamas. Read at: Tribune242

Chikungunya Cases Rising in Caribbean

klaxonstronghttp://www.medpagetoday.com/InfectiousDisease/GeneralInfectiousDisease/45972

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Caribbean Mac & Cheese

Recently, we posted:

Seasoning for beans and rice. Nutmeg, Paprika, Thyme, Worcestershire, Goslings Black Seal, Olive Oil, sea salt, pepper. Proportions to taste.

mCEver the experimenter, Janet made her world-class Mac & Multi-Cheese with Ham differently this time. She added Worcestershire to the (lactose free) milk, then she added Nutmeg, Paprika, Thyme, sea salt, and white pepper to the resulting white sauce. Later, once the baking pan was packed, she drizzled Goslings Black Seal over the contents and added her parsley-crumb crust.

The first bite took us back to the islands…

Jamaican Jumpin’ Beans

Start with good canned beans.
Drain the canning liquid and rinse.

Just cover the beans with Caribbean Jerk 30 Minute Marinade by Lawry’s. Let sit for four hours to two days in reefer. Heat enough to reduce the liquid a bit. Serve with grilled meats or fish. Await compliments.
[Spicy]

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