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Archive for the ‘Recipes & Menus’ Category

Food Allergies, Sensitivities & general dislikes – No problem!

Hello there! It’s first mate Kristi here today, reporting from the Galley =)

I thought I’d share with you some goodies that I’ve been cooking up here the past couple days. But first, let me get personal here for a minuet before i continue.

As many of you may know already I have some food sensitivities. I do not eat Dairy at all… My sinuses rebel at the first taste. Not good. So I steer clear. I also recently gave up Wheat & Gluten. I’m already feeling the positive effects of that decision! I am also getting rid of sugar in my diet, I’m only having fruit, coconut sugar, honey or stevia.

*Laughs* Now I know there are some of you at home reading this wondering: “OMG, what’s left!?!?” Yeah, Captain Jeff wondered that too, ha ha! But not to worry, oh do I eat!!! Sweet, glorious, wonderful, delicious food!!!

You may also wonder how that works when I’m cooking for guests? It’s no problem, I make what ever is on the charters menu and then make a separate dish for myself. Example: If it’s pasta/Italian night then I just make a separate bowl of brown rice pasta for myself, and serve up dinner as usual.

So what I am getting at is that I totally understand & can cater to any dietary needs that you may have.

Such as:

• Dairy/Casin free
• Wheat/gluten free
• Nut free
• vegan
• vegetarian
• soy free
• sugar free
• Etc…

It’s up to you tho to tell me ahead of time so I’m ready for you! I’ve had multiple charters not tell me that someone didn’t eat wheat & guess what: I had a boat full of bread, flour & pasta based dishes. Even something that may seem small to you, like “pickles don’t agree with you”, tell me ahead of time! Or if you don’t like spicy (I use a lot of hot stuff).

But I can’t stress that enough: tell me everything ahead of time!!!

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So not to worry, I have all your dietary needs covered! I am pleased to keep you happy, healthy, satisfied & full while you throughly enjoy your vacation here in the sunny Caribbean. No problem mon!

The Grand Finale of RUM

The Legendary “skull & bones” flag was designed to be scary. Some pirates, like black beard, had their own personally designed flag.

Hurricane

2 oz Rum

3 oz Passion Fruit Juice

3 oz Mango Juice

2 oz Sweet & Sour Mix

Pour over ice & garnish with a lime wheel.

Now here you are making all these Caribbean Rum drinks, now you need to make some Caribbean food to go with it!!! May I suggest my recipe for Jerk Chicken!!!

The other day I was visiting a plantation on St. John (i’ll talk about this soon), and a local woman was set up in an old kitchen with local food & drink. She was kind enough to give me the recipe for a true classic: Johnny Cakes! Their a bit like fried dough… very tasty! Here’s the recipe she gave me:

Local Island Johnny Cakes

2 Cups Flour

2 tsp baking powder

1 tsp Sugar

1 tsp salt

2 Tbsp butter

1/3 Cup warm water

Oil – for deep frying

Combine flour, baking powder, sugar and salt in a mixing bowl. Add the butter and mix until the ingredients resemble coarse crumbs. Add water and mix until a stiff dough forms. Knead thoroughly but lightly until all lumps have disappeared. Place dough on a floured board and cover with a damp towel for 30 mins. Add 3-4 inches of oil to a sauce pan and heat. Roll dough into 1 inch balls and flatten before frying on both sides. Serve hot.

and now for the last but certainly not least Rum Recipe, the most requested recipe, the one everyone has been waiting for….

A DRUM ROLL PLEASE!!!!!

PAINKILLER!!!!

2, 3 or 4 oz RUM (preferably pussers rum)

1 oz Cream of Coconut

4 oz Pineapple Juice

1 oz Orange Juice

Pour over ice and sprinkle with fresh grated nutmeg.

The beauty of this recipe is that you can make it up in bulk ahead of time for a party! So instead of “ounces” subsitute the word “parts”… 2 parts rum, 1 part cream of coconut, etc… easy breezy and always a crowd pleaser!!!

Check out all the weeks of Rum for all the Fun:

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 6 of RUM!!!

 

Contrary to popular beliefs, pirates rarely confiscated gold & silver. Mundane items like cloth or iron were more typically booty.

 

I find that now a days no-one knows how to make a Daiquiri unless it comes out of a mixer bottle. A lot of those pre-made mixes A. don’t have hardly any liquor in them and B. have all kinds of unnecessary ingredients in them that you just don’t need. Nothing beats homemade anything! Here are two simple recipes for you to try and you can be the judge of what tastes better: homemade or bottled:

Original Daiquiri

2 oz RUM

1 tbls Triple Sec

1 1/2 oz Lime Juice

1 tsp Sugar

1 cup ice

Blend until smooth.

Banana Daiquiri

2 oz RUM

1 tbls Triple Sec

1 Banana

1 1/2 oz Lime Juice

1 cup Ice

Blend until smooth.

Make sure to check back in with us here and let us know what you think!!! What do you prefer? Bottled? or Freshly Made? Tell us in our Comments!

Check out all the weeks of Rum for all the Fun:

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 5 of RUM!

When disobeying Pirate ‘codes’, pirates would be marooned on a deserted island with nothing but a jug of water and a loaded pistol, rarely to be seen again.

On that note, may I present a Caribbean favorite:

Bushwacker

4 oz Cream of Coconut 

2 oz Coffee Liquor

1 oz RUM

1 oz Creme de cacao

4 oz Milk

Pour over ice. (in the Caribbean you’ll see these blended as a frozen drink!)

Pina Colada

2 oz RUM

2 oz Cream of Coconut 

2 oz Pineapple Juice

1 cup of ice

Blend till Smooth, garnish with fruit slices.

*Note: please drink in moderation. The following photo is one example of what could happen if you partake in too much rum:

Check out all the weeks of Rum for all the Fun:

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 4 of RUM

Your pirate love for the week:

Pirates provisioned their ships with cheep and readily available alcohol sold by local sugar cane plantations called “Kil Devil” a foul tasting liquid which later became known as RUM.

Rum Runner

1 oz Rum

1/4 oz blackberry liquor

1/4 oz Creme of Banana

2 oz Orange Juice

1 Cup of Ice

Blend till smooth.

 

Mai Tai

2 oz RUM

1/2 oz Cream de’ Almond

1/2 oz Triple sec

Fill glass with ice & equal parts of sweet & sour mix & pineapple juice & add ingredients listed above.

Check out all the weeks of Rum for all the Fun:

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 3 of RUM!

The Caribbean is what it is today because of pirates. Everywhere you go there is some piece of highlighted history or story to color the day. Here’s todays pirate tale…

Pirate mutiny was a constant threat on the high seas. Captains made certain that plenty of rum was aboard ship to prevent boredom & plotting.

See now we keep rum aboard our ship to keep the captain happy!!! Oh how times have changed!

Ok, I’m only giving you one rum recipe this week because it is a strong one… Enjoy:

RUM PUNCH!!!

3 oz Pineapple Juice
3 oz Orange Juice
3 oz Lime Juice
6 oz RUM

Serve over ice and enjoy.

Now Cappy and I have several versions of this ourselves, and it’s an easy recipe to have fun with. We like the V8 Splash mixes for simplicity sake, and we usually do 50/50 over ice =) haven’t had a complaint yet!

And of course it’s always a nice idea to add fresh orange juice & slices to the drink:

Check out all the weeks of Rum for all the Fun:

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 2 of RUM

Arrgggg fact of the week mateys:

Scurvy (lack of vitamin c) was a common malady amongst pirates. It often causes blindness in one eye, thus the “eye-patch”.

So being the good friend that I am, I’m providing you with two of my all time favorite rum drinks to hopefully ward off scurvy! Limes have vitamin c don’t they!?…

Limin De Coconut

2 oz Rum
1 oz Fresh squeezed Lime Juice
2 oz Cream of Coconut
1 Cup of Ice

Blend till smooth… put de lime in de coconut and drink it all up!

So I was looking through some Caribbean cookbooks this week and I found an old Caribbean calypso that I thought you’d enjoy!

Coconut woman is calling out
every day you can hear her shout
get your coconut water
its good for your daughter
it will make you feel tipsy
make you feel like a gypsy
it will make you feel fine
make you strong like a lion.

Mojito

2 oz Rum
12 Mint Leaves
1 Tbls Sugar
1/2 oz Lime Juice
2 oz Soda water

Place mint in bottom of glass, add crushed ice, rum, sugar, and lime and muddle. Add soda and garnish with a lime slice and a sprig of mint.

Till next weeks drinks – my you have fair winds!

Check out all the weeks of Rum for all the Fun:

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Cream of Coconut

How did you enjoy week 1’s drinks!?…

So i’m gearing up for this coming weekend, and I thought I’d give you a heads up on some ingredients so you’d have everything in your galley for a fun weekend!

Here’s a few of the ingredients for your shopping list:

Limes,
Cream of coconut, shredded coconut or fresh,
And fresh mint,
Soda water.

Any guesses on what the two drinks will be? I don’t want to give them away but their two of my favorites!!!

Now those of you that know me already know that I like to be as healthy as possible, as often as possible. So I really like making things myself so I know what I’m consuming.

I don’t like canned cream of coconut, too much sugars or high fructose corn syrup. I found this recipe online; So here is a healthy alternative to the canned stuff for those of you like me:

Homemade Coconut Cream Recipe

Do not confuse coconut milk or water fresh from the coconut with coconut cream. It is easy to make your own coconut cream at home.

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes

Ingredients:

1 coconut, shell removed and flesh grated (or 2.5 ounces fresh grated coconut), coconut water reserved
Reserved coconut water, plus enough cream or milk to measure 1 quart

Preparation:
In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.

Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.

The remaining coconut flesh may be air-dryed and/or toasted for other uses.

Refrigerate the coconut cream and use within 5 days.

Use coconut cream in savory dishes, desserts, and drinks.

Yield: About 1 quart

Using Canned or Flaked Coconut:
You can also make coconut cream from canned or packaged flaked coconut. Substitute 12 ounces of flaked coconut for the fresh coconut and use 1 quart of milk or cream. Proceed as directed above.

Week 1 of RUM

Pirate fact of the week:

“Pirates typically stole their ships. Shipyards refused to “finance” them, assuming they would either become prisoners or soon die.”

So I’m thinking that this recipe is perfect to start out these next 7 weeks with to take away that winter chill…

Pirates Grog:

2oz Dark Rum
2oz Water
3/4oz lime juice
1 tsp brown sugar
2 cloves
1 cinnamon stick

Heat in a sauce pan and serve in a mug.

Cuba Libre:

2oz Dark Rum
Juice of 1/2 lime
Cola

Pour over ice.

And that’s this weeks rum drinks and pirate facts… But all rum aside, I need to say that I’ve had an awesome week! The Captain & I still can’t get over how much there is to do here! We’ve hiked trails we’ve never been on, seeing cactus that we didn’t know grew here, saw more sugar plantation ruins, explored new beaches, snorkeled different coves, ate at cool food shacks, we even took the tour of saint John (that we always recommend, it’s awesome)… It’s beautiful here, the raw natural beauty is outstanding! It was just another ho hum week in paradise with another fun crew! (Thanks Beth & Steve for a great week)

Check out all the weeks of Rum for all the Fun:

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Caribbean German Pancakes

 

<br>This recipe was introduced to me by my dear friend over at www.beyondmediocre.com Right before I came down here for the winter we had a girls pajama party, and she was on breakfast detail, man did she do good!!! I love this recipe! Of course being in NH, the fruit topping of choice was apple, which was lovely. But for here in the Caribbean I thought mangos would be more appropriate!

German Pancakes (Kristi’s Caribbean version):

Preheat oven to 450deg.

3 Eggs
3/4 Cup milk
3/4 Cup flour
1/4 tsp Salt

Mix batter till smooth.

Melt 1 Tbls butter & coat pan. Pour batter in pan, arrange sliced mango over top of batter, sprinkle with cinnamon, Ginger & nutmeg.

Cook for 15 mins, lower heat to 350 deg. And cook for 10 mins.

I like to serve it with maple syrup & a sausage link or two… Perfect! It’s a great way to start your day in the Caribbean…

To see more of what we offer for breakfast CLICK HERE

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