Global Cuisine

jamaica“Foodie” vacations are usually to countries like France, Italy or China. But Jamaica? Sun, surf, music and, dare we forget, ganja, of course, but food? So how fabulous to find it is also a haven for some mighty fine dining.

On a recent trip with my two adult daughters, both huge food fans, it was no surprise to find the food at Chris Blackwell’s Golden Eye Resort to be very good, considering it’s a world-class luxury hotel. By all accounts Mr. Blackwell’s chefs have been serving “farm to table” fare before Brooklyn became hip and those 3 words became an overly-used tagline.

The three of us were on a mother/daughter bonding trip. One coming in from the cold back East, one from a damp fall college semester in London, and I was coming from sunny Southern California to celebrate one of those big number birthdays!

We were all on the same page as to what we wanted to do. Nothing. Lay in the sun, swim in the green/blue bath temperature sea, read beach books, and sit by the pool sipping fruit infused drinks decorated with paper umbrellas. (Made with Mr. Blackwell’s private label rum.) Naps were nice, as well. Again, because we were staying at Golden Eye we figured we would eat well, but none of us counted on the OMG moments we had. Several times!

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ImageWhile I was staring aimlessly into the cupboard the other night, looking for my daily dinner inspiration, I came across four jars of peanut butter. I had crunchy, creamy, smooth and natural. The point was I needed to do something with them. Peanut butter and jelly wasn’t going to cut it, unless I wanted a mutiny on my hands. Since I love a good peanut sauce, I figured that was the direction I was heading. Before I knew it, Fragrant Peanut-Lime Noodles graced my dinner table. I decided not to make them spicy since it was a family meal but a few red pepper flakes could definitely give you the heat, if so desired.

The sauce is creamy and clings nicely to the linguini. With added broccoli, you have your vegetables covered and the peanuts add a nice crunchy texture. Mealtime was a smashing success and everyone walked away from the table content. The best part, this dinner comes together easily for a quick, weeknight meal while packing a weekend punch.

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shrimppinxtosOn a trip to Northern Spain in the spring, I discovered pintxos.

In Spanish bars, the appetizers served with beverages are tapas (about which everyone knows), pintxos and bocadilas. There's an easy way to distinguish one from the other. No bread on the plate, it's tapas. One slice of grilled bread, pintxos. Two pieces of bread (or a roll), bocadillas.

Bar food can be as simple as a bowl of beer nuts, but in Spain having a bite to eat in a bar means something very different.

On the trip, we ate elaborately designed pintxos with shrimps riding bareback on saddles of caramelized onions and smoked salmon that topped freshly grilled slices of sourdough bread.

Others featured anchovies with hardboiled eggs, whole roasted piquillo (small red peppers) stuffed with tuna fish, prosciutto wrapped around wild arugula leaves, delicately thin omelets rolled around finely chopped seasoned tomatoes and flat strips of roasted red bell peppers topped with slabs of brie and an anchovy fillet.

The invention and flavors of pintxos are unlimited. Think of wonderfully supportive flavors and textures to place on top the solid foundation of a thin slice of grilled bread and you have a beautiful and tasty appetizer to go with an ice cold beer, glass of crisp white wine or a refreshing summer cocktail like fresh fruit Sangria.

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springrollsRice paper salad rolls are basically salads wrapped in rice paper. You probably already have plenty of salad ingredients in your fridge, but what about Vietnamese rice paper? It's one of those pantry ingredients I've sometimes bought and used once, and then forgot about. And that's kind of a shame because it has a lot going for it. It's cheap, keeps forever and is easy to use.

Rice paper is traditionally used to make Vietnamese "Summer rolls" but like tortillas, it's extremely versatile and shouldn't be limited to only Vietnamese cuisine. Use it as a wrapper for pretty much whatever you like and you've got a great appetizer, snack or meal. While tortillas are served warm, rice paper rolls are served at room temperature.

I believe eating outdoors is more fun than eating inside, and that eating with your fingers makes everything taste better. So that makes rice paper salad rolls perfect for picnics (or take from home lunches). I have used all kinds of different fillings and this is a combination I really like, but experiment! Try sprouts, shredded chicken, smoked salmon, enoki mushrooms--the possibilities are endless.

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porkcarnitasIf I had to pick my favorite type of food, when it comes right down to it, it would have to be Mexican. I do enjoy so many types of food but the fresh flavors of the salsas, onions and avocado, homemade refried beans and I could just go on and on. I just love it.

Living in Southern California for over thirty years gave me countless opportunities to enjoy Mexican cuisine. Celebrating Cinco de Mayo every year on May 5th was always a tradition. We would usually go out for dinner on this festive night, but this year, with the outbreak of the Swine Flu or excuse me the H1N1 Influenza A virus (which is what they want us to call it now and that really rolls off the tongue right, sheesh), I am not too keen on having other people prepare my meals. I'll make my own dinner right here at home thank you.

Anyway, this meant finding a carnitas recipe I knew would taste good and be easy to prepare. I was lucky enough to come across these Pork Carnitas, from Martha Stewart of course, and man it was as good as it was easy.

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