Keshi Yena

Bonbini!!

I haven't blogged all week so I am posting an extra long one today - with travel information about a unique destination and a recipe to boot!!

The island of Curacao is the largest of the Netherland Antilles and is a unique Caribbean island. One of the ABC islands (Aruba, Bonaire, Curacao), The Dutch influence remains strong in its architecture, culture, language and cuisine. For a little bit of Europe in the Caribbean, Curacao is the island destination for you.

There is something for everyone on the island of Curacao for relaxation, history and culture:
Beautiful beaches don't fail on this island, located outside of the hurricane belt
In just an hour and a half, you can go to Caracas for a shopping spree and be back in Curacao for dinner
The oldest synagogue in the Americas, a visit to Mikve Israel-Emanuel is a unique part of Curacao history
The historic port city of Willemstad is a UNESCO World Heritage site
Golf courses
Scuba diving and snorkeling

Hearing the unique language of Papiamentu (a patois language originating from the fusion of English, Spanish, Dutch, French and Portuguese) is a listening experience. If you speak Spanish, you will understand most of it but then there will be other words that will be totally foreign to you - the same if you speak Portuguese or Dutch. These three have the largest influences on the language.

Just take a look at their numbers - Spanish, Dutch, Portugues and French are all represented.

one - un
two - dos
three - tres
four - kuater
five - sinku
six - sies
seven - shete
eight - ocho
nine - nuebe
ten - dies

Here is a delicious recipe for Keshi Yena, the national dish of Curacao. Keshi (a bastardized version of the Spanish queso for cheese) and Yena (a bastardized version of relleno - the word for stuffed in Spanish). It is a stuffed Edam cheese (the Dutch influence on their cuisine).

Ingredients:
5 eggs
2 sliced onions
1 small garlic clove
1 chopped bell pepper
1/4 cup raisins
1/4 cup of sliced olives
1 tablespoon of capers
1 tablespoon of parsley
1/2 Scotch Bonnet pepper, minced
3 chopped tomatoes
2 tablespoons of ketchup
2 tablespoons of piccalilli
salt and pepper to taste
1 entire Edam cheese ball, about 2 to 2 1/2 lb.
2 teaspoons of Worcestershire Sauce
2 pounds of ground beef (alternatively, you can use chicken or fish)
Directions:
On the upper part of cheese cut a small circle and scoop out the inside, leaving the shell of 1/4 inch to 1/2 inch.
In a pan add oil and saute onions, garlic and peppers. Once onions are translucent, add the ground meat or the fish and saute until cooked thoroughly.
Add tomatoes and all other seasonings. Simmer until the tomatoes are reduced, for
about 20 minutes. Whisk 4 of the eggs together. Add to sauteed mix until the eggs scramble.
Now grease a casserole dish then fill the cheese with sauteed meat and vegetables.
Cover with cheese lid and spread the remaining beaten egg on top of cheese as a sealer.
Now set the casserole in oven at 350 F for 1 1/2 hours.
If you cannot find an entire cheese ball or simply prefer a different method, you can also use slices of Edam cheese. Slice to about 1/4″ thickness. Butter casserole dish and place slices, overlapping eachother on the bottom and sides of the entire casserole dish, leaving extra slices to cover the filling.
Put the sauteed filling inside, the cover with leftover cheese slices. Brush with beaten egg to
seal. Bake in 350 F oven for 1 1/2 hours.
Enjoy and plan a vacation to Curacao for a unique Caribbean island vacation like no other.



Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Brother Jimmy's BBQ

One of the best BBQ places in the city, with several locations. The one that we tried was the location at 258 West 31st Street.

Their Northern Style BBQ is smoked for 12 hours, resulting is flavorful, tender fall off the bone ribs! Their Southern Style ribs are firmer, but still have amazing flavor, having been smoked for 5 hours.

Standard on their tables are a choice of 5 sauces to flavor your BBQ the way you like it - Chipotle (my personal favorite, Mustard, Blazin', Carolina and Original. The sides are also delicious - Crispy Sweet Potato Fries (instead of the wimpy ones that are standard at many Southern Style Restaurants) and Black Eyed Peas simmered slowly with smoked pork are just a few that will leave you speechless. Their appetizers are just as delicious with some great Southern classics like Fried Green Tomatoes and Corn Fritters - of course, if you prefer more traditional NY appetizers, you can still get your chicken fingers and popcorn shrimp here!

In addition to their BBQ ribs, there are also great sandwiches and Southern Style entrees like Chicken Fried Steak and Catfish.

Also, if you are planning a great, casual night out with friends - Sharing the fishbowl (pictured above) or their 2 1/2 gallon size of the alcoholic cocktail of your choice is a fun time. We even received a complementary fishbowl since we were celebrating a 40th Birthday!!

Next time you are up for a fun night out with friends - Don't miss Brother Jimmy's for a night of fun!!



Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Sujung Gwa

Here is a Korean dessert beverage that is very addictive - It is so delicious - Don't be alarmed by the amount of ginger in this recipe - It blends wonderful with the other ingredients and does not overpower the drink.
Ingredients

6 dried persimmon
6 cinnamon stick
1/2 cup ginger, sliced
8 cups water
1 1/2 cups ugar
10 pine nuts, garnish

Directions

Place the sliced ginger into a large pot with the cinnamon sticks and the water. Bring to a boil over high heat. Reduce the flame and simmer for 40 minutes.
Strain ginger and cinnamon sticks.
Add sugar to liquid and stir to combine.
Remove center stem from persimmons and place in a large container. Add sweetened liquid and place in refrigerator for at least 12 hours.
To serve, pour liquid in a glass with ice. Place one dried persimmon in each glass and garnish with a few pine nuts.

VARIATION - Add some rum for a great cocktail and with St. Patrick's Day coming around the corner - I don't see how whiskey would do it any harm.

Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Malaysia Culinary & Culture Tour Itinerary - August 27, 2009!!!

Our unique Malaysia Culinary & Culture Tour Itinerary is a 14 day in-depth excursion into the fusion cuisine and myriad of cultures represented in Malaysia.

Just a few highlights:

3 days with the Iban people of Borneo

Cocoa and rice plantations
Kuala Lampur's night markets
Cameron Highlands
Penang's Hawker Cuisine
Two Hands on Cooking Classes

Our All-Inclusive Tours include:
Roundtrip Airfare from NYC
Inland Flights
Lodging
Meals
Hands On Cooking Classes
Ground Transportation
All Tours
24/7 Available Guide

Our escorted tours are a combination of cuisine, culture, adventure, relaxation and variety. $4000 all inclusive gives you a lot of bang for your buck!!

Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!

Malaysian Fish Curry

Here is a delicious Malaysian Fish Curry - with lots of coconut in it, this is a deliciously sweet curry.
1 1/2 lb monkfish
salt, to taste
3 tablespoons freshly grated coconut
2 tablespoons vegetable oil
1 in galangal, thinly sliced (galangal can be purchased at Bangkok Center Grocery on Mosco Street in NYC Chinatown, but you can substitute ginger if you can't find it)
2 small red chillies, finely chopped
2 cloves garlic, crushed
1 teaspoon lemongrass powder
1 tablespoon fish sauce
14 oz coconut milk
2 1/2 cups fish or chicken stock
1/2 tsp ground turmeric
1 tablespoon sugar
juice of 1 lime

1. Cut the fish into large chunks, season with salt and set aside.

2. Dry fry the coconut in a large wok until evenly brown. Add the vegetable oil, galangal, chillies, garlic and fry briefly. Stir in the fish sauce. Add the coconut milk and chicken stock.

3. Add the turmeric, lemongrass powder, sugar, a little salt and the lime juice. Bring to a boil, then reduce to a simmer for 10 minutes. Add the fish and simmer for 6 - 8 minutes. Garnish with coriander and lime slices and serve with rice, if liked.
Serve with coconut sambal (recipe below) and steamed rice. This is a curry with a lot of sauce - roti will also go great with it.

Mix together 2 skinned and chopped tomatoes, 1 finely chopped onion, 1 finely chopped green chilli and 2 tablespoonslime juice. Season to taste with salt and pepper and add 2 tablespoons grated coconut.

Enjoy!!



Chef Mireille
http://www.globaltasteinc.com
Like me on FACEBOOK!
Follow me on TWITTER!