Tropical and romantic flair and flavors

Passionate Bubbles

Lots of lovers make their foray into married life with a trip to paradise, so I created a few celebratory cocktails to help put them in the mood. This is one of our most popular cork poppers.

Makes 1 glass of goodness

1 lemon slice

1 oz. passion fruit nectar

1 oz. passion fruit rum

3 oz. chilled champagne

                 

Muddle the lemon, nectar, and rum with ice and strain into a chilled champagne flute. Slowly top with champagne.

 

Pucker and Kiss

Another lover’s cocktail popular on an island full of lovers. The name says it all, so get ready.

Makes 1 glass of goodness

1 oz. sour apple liqueur

1/2 oz. chilled cranberry juice

splash of fresh lime

4 oz. chilled champagne

1 green apple slice

Chill the apple liqueur, cranberry juice, and lime in a shaker. Pour into a chilled champagne flute and top with champagne. Garnish with apple slice.

 

Spice-Crusted Rack of Lamb

Rack of lamb is a festive dish that I think is very romantic. Just think of all the nibbling and bone-sucking goodness that you get when you have it on your plate. A full rack is definitely meant to be shared and is a perfect splurge whether you are cooking for a longtime love or a prospective new one. I suggest serving this dish with a lighter vegetable dishe. You won’t want to feel heavy on a romantic night.

For 2 special friends

1 18 oz. rack of lamb (Frenched by your butcher)

1 garlic clove, cut into 8 pieces

1 sprig fresh thyme

1 sprig fresh rosemary

1 sprig fresh sage

1 T Paradise Kitchen Jerk

Spice Blend (see recipe) or your favorite dry rub

1 T crushed black pepper

2 T olive oil       

 

“Pick” the rack of lamb with garlic, 1 piece of garlic next to each bone. This is done by puncturing the meat with the tip of a knife and inserting the garlic. Chop half the herbs and mix with the other seasonings. Rub lamb with 1 tablespoon of the olive oil and follow with the herb and spice mix. Refrigerate until ready to cook. This can be done up to 24 hours in advance.

 

Pre-heat oven to 450°.

 

Heat a large, oven-proof, metal-handled sauté pan over high heat. Add the other tablespoon of olive oil to the pan and sear the lamb until golden brown on both sides. Place in oven, fat side down, and roast 5 minutes. Turn over, put remaining herb sprigs under lamb, and roast an additional 5 minutes, spooning some of the cooking fat over the

lamb. Roast a final 4–5 minutes. Cooking time will depend on the size of the rack, so if it is smaller it may take less time.

 

Take the lamb out of the pan (if you leave it in it will continue to cook). Cover and allow to rest for 7–10 minutes before carving.

 

 

 

 

 

 

Fish in Chili and Ginger Broth with Island Vegetables

(a.k.a. Island Fish Water)

I love this simple fisherman’s soup that shows the blending of cultures in T&T (Trinidad and Tobago) with Asian and Western ingredients. I learned it from a bartender who worked in a small stall next to the central food market in Port of Spain. Use whatever fish looks freshest in the market, and you can add many other mollusks and crustaceans as well.

For 4–6 friends

2 T olive oil

2 onions, roughly

chopped

2 carrots, peeled and cut on a bias or into little flowers

3 garlic cloves, minced

2 bay leaves

1 piece orange peel

1 bouquet garni

3 cloves

1 allspice berry, lightly crushed

2 tsp Kitchen D’Orr Aux

Poivres Spice Blend

11/2 qt. fish stock

8 vine-ripe tomatoes, roughly chopped

1/2 lb. okra, roughly chopped

1/2 lb. bok choy, well cleaned

and roughly chopped

2 lbs. fish fillet, cut into bite size chunks (big-eyed

snapper, pompano, or other mild whitefish)

3 T salted butter

1/4 c. lime juice (plus 1 tsp of the zest)

1 red pepper, cut in fine julienne

1 yellow pepper, cut in fine julienne

1 fresh chili, minced fine (I like using a chili such as a fresh cayenne or serrano)

1/2 c. parsley, basil, tarragon, culantro or cilantro, purple basil, roughly chopped

 

                                                                

Heat the olive oil in a large sauce pot and add the onions, garlic, bay leaves, orange peel, bouquet garni, and spices. Add fish stock, bring to a boil, and simmer 15 minutes. Season to taste with salt and pepper. Add the tomatoes, okra, and bok choy and bring to a boil, reduce to a simmer and add fish, then cook 1–2 minutes more.

Remove from heat and gently stir in the butter, lime juice, julienne peppers, and chilies. Adjust the seasoning, add the fresh herbs, and serve.

Green Papaya Slaw

For 4–6 friends

 

1 green papaya,

shredded (if you don’t have papaya try jicama, crisp pear, Chinese cabbage, or raw pumpkin)

1 large carrot, shredded

1 red pepper, fine julienne

1/2 c. mint, roughly chopped

1/4 c. pineapple juice

1 T sugar

juice of 2 limes

1 T fish sauce

1 pinch crushed red pepper

flakes or fresh chilies to taste

1 tsp garlic, minced

1/2 tsp ginger, minced

2 T olive oil

1/4 c. roasted peanuts, roughly chopped

Tabasco and salt to taste

 

Toss papaya, carrots, peppers, and mint. Combine remaining ingredients and season to taste. Toss