Just because you are home now does not mean that you have to leave all of the unique and delicious flavors back on vacation. Bring them home with you! That way you can enjoy a little taste of paradise right in your own kitchen.
This year we went literally all over the US and the Bahamas. Every stop we made I took the opportunity to gather all the knowledge I could about the regional cuisine. It was amazing how different just a border can make in how clams are prepared or bread is baked. That is the inquisitive part of me that takes over. I crave to learn about regional cuisines. What makes Bimini bread so special? Why does mine not turn out as good in the US? How to make the perfect pina colada? How to prepare authentic linguine and clams? Chicago style pizza….cornmeal crust or not? Well, I am going to share my travels with you these next few weeks. Sharing what I have learned by the local experts and what I learned on my own. The best part is that these travel adventures end up tasting great!
Today it is all about tropical flavors. When I was in Nassau, we always stop at Twin Brothers in Fish Fry. It is literally my first stop! I love their pina coladas! They taste like frozen ice cream that is a drink. After many failed experiments I finally learned how to make the perfect pina colada. You will find mixes that just require ice and a little booze. But make your own! It is really only 4 ingredients and one of them is ice! You will never go back to that junk on the shelf.
Real Pina Colada
2 cups fresh pineapple, cubed
1/4 cup cream of coconut
1 cup whipping cream
1/4 cup white rum (optional)
2 cups ice
Combine all of the ingredients in a blender and blend till smooth. Serve with fresh slice of pineapple of the rim of your glass and a maraschino cherry on top.
My next thing I was focused on getting the recipe for was Hollywood, Fl Taco Beach Shack’s Fried Shrimp Tacos with a tropical salsa and poblano cream sauce. This little soft taco set my taste buds on fire with an abundance of flavors! This is so simple to make and after one bite you feel like you should be sitting on the beach.
Shrimp Tacos with Poblano Cream
1 pound peeled and deveined raw shrimp
1 cup flour
1 tablespoon corn starch
salt and pepper, to taste
canola oil
flour tortillas, taco size
shredded cabbage
1 fresh mango, chopped
1 cup fresh pineapple, chopped
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
Poblano Cream
1/2 cup mayonnaise
1 poblano pepper, stem removed and seeded
1/2 cup soup cream
1 bunch cilantro
salt and pepper
To prepare the shrimp: Place a medium sized sauce pan over medium high heat and add canola oil to the pan. Heat till the oil reaches 300 degrees. Place the flour, cornstarch, salt and pepper in a gallon sized ziploc bag and seal. Toss together to mix the ingredients. Now add the shrimp, seal and toss to coat the shrimp. Fry the shrimp in the hot oil till they are golden brown. Remove from the oil and allow them to drain on a paper towel lined plate.
To make the salsa: Simply combine the pineapple, mango, red onion, and cilantro in a medium sized bowl. Add salt and pepper to taste.
To make poblano cream: In a blender combine the mayonnaise, sour cream, poblano pepper and cilantro. Blend till smooth. Add water to thin out as needed. Add salt and pepper to taste.
To serve tacos: place the 3-4 pieces of shrimp on a warm flour tortilla. Add shredded cabbage, mango salsa and then drizzle with the poblano cream.