July 6th, 2009 | Culinary, Culinary Tips
Every household in Spain has at least one or two of the hundreds of varieties of delicious chorizo sausages.  Spanish chorizo-type products, often referred to as Embutidos come in many varieties, thick and thin, plain or smoked; some containing lean meat to be served for tapas, or with more fat to flavor stews and grilled [...]
June 29th, 2009 | Culinary, Culinary Tips, Wellness
OLIVE OIL AND HEALTH
Extra virgin olive oil is a natural juice full of flavor and aroma, with high vitamin A, D, K and E content. It has an anti-oxidant effect on the human body cells and 80% of extra virgin olive stimulates bone growth, and calcium absorption. Fats and oils are an essential part [...]
June 8th, 2009 | Culinary, Culinary Tips, Wellness
Green beans, broccoli, spinach… Cooking green vegetables!
Never steam your green vegetables! They’ll taste better, cook faster, retain their attractive color and keep their healthful properties.
Very few chefs teach the theory of cooking. They might explain a recipe but they don’t get to the bottom of things: they don’t tell why a thing is done [...]
June 5th, 2009 | Culinary, Culinary Tips
Medieval European records document salt-making and on the European Continent, Venice rose to economic greatness through its salt monopoly. Saltmaking was important in the Adriatic/Balkans region as well (the present border between Slovenia and Croatia) where Tuzla in Bosnia-Herzegovina is actually named “tuz,” the Turkish word for salt. So is Salzburg, Austria, which has made [...]
June 1st, 2009 | Culinary, Culinary Tips, Events
Spicy Guinness Mustard
MAKES 3 1â„2 CUPS
1 12-oz. bottle Guinness Extra Stout
1 1â„2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1â„4 tsp. ground cinnamon
1â„4 tsp. ground cloves op
1â„4 tsp. ground nutmeg op
1â„4 tsp. ground allspice
1. Combine ingredients in a bowl. Cover with plastic wrap [...]
April 29th, 2009 | Culinary, Culinary Tips
Bread And Butter Pickled Vegetables
Ingredients:
3lbs Mixed Vegetables: Carrots, Celery, Onions, Garlic, Cauliflower
3ea Yellow Onions, Julienne
1/8th Cup Celery Salt
5 Cup Cider Vinegar
5 Cup Sugar
≤ t Turmeric
2T Yellow Mustard Seed
3ea Bay Leaf
8ea Whole Black Peppercorn
Procedure:
The vegetables listed are the standard ones one finds in almost every recipe, but [...]
April 28th, 2009 | Culinary, Culinary Tips
Here are the menu notes for a 9 course tasting dinner done this week for a member group:
First Course: Yellow Tail Crudo on Salt Brick with Lime, Pickled Onions, and Cilantro.
Second Course: Shaved Radish Salad with Baby Celery and Dressed with Aged Sherry Vinegar and Extra Virgin Olive Oil, Sea Salt and Cracked Black [...]
April 6th, 2009 | Culinary, Culinary Tips, News, Press
Tadd Frye, Executive Chef at the Turks & Caicos Sporting Club at Ambergris Cay, is featured in the April 3 – 10, 2009 edition of the Turks & Caicos Weekly newspaper. Check out the article!
Island Conch Salad
April 1st, 2009 | Culinary Tips
The best way to taste rum is not only enjoying it on a Perfect Private Paradise, but also by following Patrick Costigan’s (TCSC’s Rum Guru) Eyes, Nose, Mouth Approach.
Tasting fine rum is very similar to tasting fine wine… and varieties can be as numerous as well.
Eyes: First, grab a clean snifter glass; pour in the [...]
April 1st, 2009 | Culinary Tips
Cuban Pumpkin (Calabaza) Puree, with Pyrat Rum
1 1/2 lb Calabaza Pumpkin, peeled seeded and cut into 1inch pieces
1 can Coconut Milk
1ea Diced peeled Potato
1ea Diced Yellow Onion
1ea Diced Carrot
4ea Minced Cloves Garlic
4 ribs Diced Celery
2T Curry powder
1T Ground Cumin
3oz Butter
1oz Olive oil
1ea Bay Leaf
4ea Black Peppercorns
1oz Fresh Thyme
1Qt Vegetable Stock
1cup Rum, I use Pyrat Pistol [...]
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