Passport for Your Palate-Red Sparkler

No comments

Summer time, fun time!  Summer weather is always great for family and friend gatherings whether in the backyard, pool side, or at the beach.  It’s been a ritual of mine for years with my close friends to take turns hosting parties at each other’s homes.  The host house for the event typically provides the main dishes, while everyone else brings the sides, desserts, and beverages.  That’s exactly how this Saturday went.

A fellow travel colleague, wonderful cook, and entertainer,  organized a get-together at her home. My contribution to the even was the all important cocktail.  After hearing all the lovely healthy salads, desserts, and appetizers that were making center stage, I opted to bring a light and summer feeling thirst quencher.  The drink I made was inspired by something I’d come across in an old “Cooking Light” cookbook from 2006.

Anyway, I felt like we needed something light and refreshing to go with our healthy fare and ninety degree temperatures.  This fun red drink, was the delight of the party.  Simple and easy to make, plus easily adaptable to different tastes it will make a great addition to your next summer gathering.

Red Sparkler
Ingredients:
12 cups Cran-Raspberry Juice  ( I used Walmart’s Great Value Brand)
8 Tbsp fresh squeezed lime juice with pulp
2 bottles pink brut champagne
6 or so fresh limes for slicing
In a gallon size pitcher together juices. Stir well. Set aside and refrigerate until ready to serve.
Slice limes and put a notch in one side to be able to set on rim of glass.

When ready to drink.  Place a few cubes of ice in your glass. Fill about half-way or so with the juice mix.  Top off with the pink champagne.  Adjust portions to your taste. Garnish with lime.

Makes about 24 servings, depending on portion and glass size

Options:
For non-alcoholic, substitute club soda
For more of a spritzer, use white wine and a bit of club soda
For more of a kick, add a shot or two of vodka. My preference is Tito’s

For fun, make ice cubes with blueberries or raspberries frozen in them. Or use the berries on a skewer for garnish.

The simple juice mix that can be made ahead is so versatile. Play with it and see what type of sparkler you come up with.

Be sure to share with me in the comments below, so I can give it a drink.

Cheers!


Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Red Sparkler
read more

Passport for Your Palate-Stuffed Peppers

No comments

Hi! Due to popular demand for the recipe as a result of posting a picture of my dinner, I have decided to share my recent creation.  You see, it really wasn’t a recipe per say as I was inspired by two other recipes I have tried. I have a tendency to look something up, look in my pantry, and then create. Often this happens when the cupboards and refrigerator are starting to look bare and its time to shop again.  My daughter, Veronica, is always amazed at what I manage to put on the table out of what appears to be relatively nothing to choose from.

I love cooking and have been cooking since I was 10 years old. I’m of the decade where every little girl was a Girl Scout, and it was great fun filling your sash with badges.  I received my cooking badge after making a beef stew that included parsnips.  At the time, I had no idea what parsnips were.  As time went by my parents and great-grandmother were be huge influences.  I also took the standard home economics class in high school. I remember what a treat it was for me to make my dad a coconut cake for his birthday, since he loves coconut.  With so many cooks in the family who were adventurous and always introducing us to new flavors and ethnic dishes either at home or out, it is no wonder to this day why I love food. It’s one of the best things about being in the travel industry too, because nothing quite defines a destination as well as it’s food.

I am quite partial to spices and Mexican flavors, and the peppers take on a bit of that with their seasoning. I grew up eating the traditional green stuffed peppers with a burger and rice mix.  In addition, because my daughter has Celiac Disease, over the course of the past several years I have learned to adapt recipes to be gluten-free.

For this particular dish, the two influencing recipes were “Chicken Stuffed Bell Peppers” from Autumn Calabrese’s Fixate and The Cookie Rookie’s “Cheesy Enchilada Stuffed Peppers”.  The modification for gluten-free was in my homemade enchilada sauce where I used gluten-free flour. Most of the other ingredients can easily be found in a GF form.  Below I have estimated the amounts of ingredients, since I don’t normally use a strict measuring system while cooking.

My Recent Stuffed Peppers Recipe
Ingredients:
2 bell peppers ( I prefer red because of their sweetness)
1 large chicken breast, cubed and cooked, seasoned with Himalayan Salt and a bit of black pepper
1/2 a can of corn
1/2 cup tri-colored quinoa cooked ahead of time in 1 cup chicken broth
1/2-1 cup enchilada sauce ( see recipe below)
1/4 cup chopped mushrooms
1 cup shredded Mexican style cheese

Preheat oven to 425F.  In a mixing bowl, combine the chicken, corn, quinoa, mushrooms, and sauce. Slice the peppers in have length wise, cleaning out centers.  Place the pepper halves in a glass baking dish with skin side down.  Fill each pepper with your filling from the mixing bowl.  Bake for about  30-40 minutes.  Remove dish and add shredded cheese on top of each pepper. Bake for another 10-15 minutes.
Makes 4 servings.

My Enchilada Sauce
(Again this was a thrown together creation of what I had on hand at the time)
Ingredients:
1 T canola oil
1 small can tomato paste
1/4 cup Heinz ketchup
1/4 cup jar tomato sauce
1/2 tsp garlic powder
2 T flour (I used gluten-free)
3 T chili powder
1/2 tsp cumin
1/2 tsp onion powder
1 cup water
Salt to taste

Heat oil pot over med-high heat.  Add flour and chili powder. Stirring to prevent burning.  Slowly add the tomato paste, ketchup, tomato sauce, water and remaining seasonings. Continuing stirring and cook for about 10 minutes.  Refrigerate or freeze leftovers depending on next use.
Made about 2 Cups.


Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Stuffed Peppers
read more

Passport for Your Palate-Maine Lobster

No comments

Having had the benefit of spending a good portion of my years living in New England, I have developed a taste for the mighty crustacean the lobster. And I am not talking about the adorable and well-loved Sebastian from Disney’s “The Little Mermaid.” I am talking about fresh lobster from the coast of Maine. Now there are other places along our eastern shores, but Maine happens to be the largest producing state in the nation of lobster.

I’ve been completely spoiled as in our home, for my dad’s birthday, the standard birthday meal is a beautifully cooked piece of tenderloin partnered with a steamed or boiled whole lobster. My mouth waters thinking of the many birthday dinners over the years with this succulent delicacy. What’s even better is my father has continued to spoil me since my leaving New England by treating me to lobster, even mid-day, when I visit the homestead in Vermont.

It is a very easy thing to prepare, provided you get over the fact you are dropping a live creature into boiling water, but other than that I’d say the difficulty is not in preparation, but in eating. It takes skill to take a whole lobster apart. Whereas many have only been exposed to the broiled lobster tail, there is much more goodness to be had from the whole thing such as the tomalley, the liver and pancreas of the lobster. My dad and I love this atop a Saltine cracker.


How to Boil a Maine Lobster

  • Buy a fresh lobster, preferably from Maine ( or be like my dad and get cozy with your local seafood department so you are informed of the latest arrivals)
  • Get a large pot, your largest if you are cooking more than one and fill with water seasoned with a bit of salt. It is better to have too much water than too many lobster in the pot. Use a second pot if necessary depending on the number of eaters.
  • Bring the water to a rapid boil
  • Time to put the lobster in. Do not remove the rubber bands. Use tongs or hand to place lobster in head first to the pot. Place all the lobster in as quickly as possible.
  • Cover the pot.
  • Set your timer. 1lb approximately 8 minutes, 2lb approximately 15 min. Be careful water doesn’t boil over as it will create a mess on your stove top.

When the timer goes off your lobster is done. Signs of doneness, the lobster is a nice red, the antennae easily comes off when tugged, the meat is firm and white, and the eggs if any would be red in the belly along side the green tomalley.

We keep it simple and serve lobster on plate with Saltines and drawn butter. Occasionally, we add a simple cabbage coleslaw as a side and on special occasions we add the steak. Grab your apron, your crackers, and your seafood pick and get ready to eat!


Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Maine Lobster
read more

Passport for Your Palate-Ladurée French Macarons

No comments

Have you heard of Ladurée? It is a French luxury bakery and sweets maker house in Paris. Established in 1862, it is one of the world’s best-known premier sellers of the double decker macaron. Over 150 years in business, this French delight has expanded. The bakery now has locations world wide in Europe and in the United States. One of those locations happens to be in New York City on Madison Avenue.

Personally, I was not familiar with this French bakery until my daughter and her friend decided we needed to put together a city tour of Gossip Girl Hotspots. One of the places on the stop was on Madison Ave. The girls of course wanted pictures for their Instagram and Snapchat stories, but we were not going to resist the temptation to go inside and order a treat or two.


The store had such a variety of colors and flavors of macarons to choose from. It was so hard to decide between the variety of macaron flavors and all of the other amazing sweets in the glass casings. But seeing we were following the likes of ‘Blair Waldorf’ we had to go with the macarons. I ended up going with two flavors I knew would not fail to give a tasting — vanilla and chocolate.

Retreating to the sidewalk, we dug into our afternoon snack. Pure delight! And as luck would have it, this winter as I was making my travels back and forth to Vermont, I so happened to come across recipes for making your own French macaroons in my mother’s cooking magazine, “Cuisine At Home”. Seeing the magazine prompted me to seek out an easy recipe.

So give it a whirl with this Macaron (French Macaroon) recipe by Elle. Be sure to share your finished creations with us over at Boomerang Escapes.


Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Ladurée French Macarons
read more

Passport for Your Palate-Half Moon Punch

No comments

Recently, I attended this year’s Cruise World in Fort Lauderdale, as an invitee of their STAR (Select Travel Advisor Recognition) program. The event is comprised of a 3 day learning conference with speakers at general sessions, breakout class sessions from tourism boards, suppliers, and agents top in their field, and trade day with one on one time with the hundred or so suppliers in attendance. There are options to extend with pre and post conference activities to do site inspections of various cruise ships. We learned the latest to come on the high seas and rivers which is all very exciting for you, but one of the best things for us as travel advisors is the trade day.

Trade day let’s us ask those individual questions, pick up materials, and build our relationships with our business development and sales managers for each of the companies in attendance. It is a fun day because travel is fun! It is part of the reason everyone takes a vacation, right? We look each year for places to escape and enjoy life. This year’s conference did not disappoint with appetizers, champagne, cocktails, contests, and more bringing a lively vibe to our one on one interactions.

The cruise lines in general really went over the top with the fun aspect. A favorite booth was Holland America where they were showcasing Master Mixologist Dale DeGroff’s Signature Cocktail the Half Moon Punch. This Punch and Half Moon Cay, the cruise line’s private island stop, is celebrating it’s 20th Anniversary and we were there to celebrate with Holland America glass in hand. Holland America was gracious enough to share with us the recipe of this celebratory cocktail. For those that drink, you know rum punch is always a favorite go to as you enjoy the sun, sand, and waters of the Caribbean. For your mixing pleasure, I share below both the alcoholic version and non-alcoholic versions of this delectable cocktail for your next Caribbean themed party or afternoon pool side gathering. As Holland America Line says, “Savor the Journey.”

HALF MOON PUNCH (Alcoholic Version)

Ingredients
1 oz. Dark Rum
1 oz. Light Rum
1/2 oz. Ferrand Dry Curacao
2 oz. Fresh Orange Juice
2 oz. Pineapple Juice
1/4 oz. Sweetened Passion Fruit Puree
(Sweeten with Agave Nectar, 2 parts Puree to 1 part Agave Nectar)
1/2 oz Simple Syrup
1/4 oz. Fresh Lime Juice
Splash (1/8 oz.) Grenadine
Dash of Dale DeGroff’s Pimento Bitters
Garnishes: Pineapple Leaf, half Orange Slice and a Purple Sonia Orchid

Individual Serving Preparation
Combine the two rums and the Dry Curacao in a cocktail shaker glass with five ounces of the juice mix, a dahs of the bitters and a splash (1/8 oz.) of the grenadine. Shake all ingredients well with ice and strain into a tall serving glass. Garnish and serve with long straws.

HALF MOON PUNCH (Non-alcoholic Version)

Ingredients
3 oz. Fresh Orange Juice
3 oz. Pineapple Juice
1/2 oz. Sweetened Passion Fruit Puree
(Sweetened with Agave Nectar, 2 parts Puree to 1 part Agave Nectar)
1 oz. Simple Syrup
1/2 oz. Fresh Lime Juice
2 splashes (1/4 oz.) Grenadine
Dash of Dale DeGroff’s Pimento Bitters
Garnishes: Pineapple Leaf, half Orange Slice and Purple Sonia Orchid

Individual Serving Preparation
Combine seven ounces of the juice mix, a dash of the bitters and two splashes (1/4 oz. ) of the grenadine in a cocktail shaker glass with ice. Shake all ingredients well and strain into a tall serving glass. Garnish and serve with long straws.

ENJOY!


Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Half Moon Punch
read more

Passport for Your Palate-Salmon Scrambled Eggs

No comments

One of my favorite breakfast items is smoked salmon or otherwise known as lox. Almost always when I travel, I will select salmon or some other fish to incorporate into my breakfast. Typically I do choose the standard bagel and lox option, but sometimes I find something new or different to try and my taste buds begin to water anticipating the new treat.

Earlier this year, on a “Gossip Girl” tour of New York City, where I was taking my daughter and her girlfriend to the top spots the characters of the show visit, we went to Sarahbeth’s for brunch. They have and absolutely wonderful selection of brunch and lunch items for their mid-morning selection. Reservations are highly recommended at any of their New York City locations. The service and food are outstanding, so your sure to enjoy your dining experience.

That morning, my daughter’s friend selected the Blueberry Pancake Special, my daughter went with the Salmon Eggs Benedict which she had served on a bed of spinach rather than the muffin due to her celiac disease, and I spotted “Goldie Lox” on the menu which is scrambled eggs, smoked salmon, and creamed cheese.

I was delighted to see the scrambled egg option on the menu, as I make a similar version of this for my family that I adapted from the “South Beach Diet”. I was curious to see how Sarahbeth’s version of the egg dish would compare to my own. The biggest difference I noticed was in their cream cheese consistency. Theirs was light like it had been whipped. Other than that the flavors were extremely similar.

Here is my adaptation over the years to suite my tastes and accommodate our healthy eating that has been influenced by my daughter’s diagnosis with Celiac Disease her tween years.

Salmon Scrambled Eggs

2 teaspoon Smart Balance oil ( can substitute spray oil)
6 large organic cage free brown eggs, lightly beaten
2 ounces smoked salmon, cut into thin strips
2 ounces Neufchatel Cheese
1 tablespoon chopped green onion or chive
Freshly ground black pepper to taste

Heat oil in a non-stick skillet over medium-high heat. Add eggs and wait until they begin to set. Sprinkle salmon, cream cheese, and onion over the eggs. Scramble until cooked. Be careful not to overcook. Season with pepper to taste and serve warm along side with toast and jam.

Makes 4 servings.



Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Salmon Scrambled Eggs
read more

Passport for Your Palate-The Chef’s Table

No comments

Do you consider yourself a food connoisseur? Do you like the idea of cruising the Caribbean seas or any seas? Did you know that today’s cruises have some of the most fantastic food experiences with chef backed restaurants, specialty restaurants, themed dining, and special limited experiences such as The Chef’s Table. You best loosen your belt and eat light before this event.

I just returned from the Carnival Dream where my friend and I were accepted at The Chef’s Table the Wednesday night of our cruise. They do a chef’s seating all but the first night of the cruise and it can be requested or ordered prior to your travel, which I highly recommend as it only seats 12-14 guests per night. The cost is about $95 per adult plus taxes and will be billed to your sail & sign account on board. If you can’t keep your appointment you want to be sure to cancel prior to 24hours in order not to be charged a missed seating fee. But, I guarantee you, if you are a foodie, you are not going to want to miss this opportunity to see behind the scenes and eat as the chef’s special guests. On this sailing we actually had a special table and section right in the working galley. (Note: seating areas and menu can vary by ship and sailing. )

What can your taste buds and gastronomy expect? The event begins with an assortment of amuse-bouches. Amuse-bouches are different from appetizers as they are not ordered from the menu and are served gratis according to the chef’s selection. We stood as the four single bite hors d’oeuvre were served along with our glass of bubbles. They were almost to pretty to eat and melted on the tongue with each bite. After tantalizing our tongues with these quick burst of flavors, we were seated at our table. Once seated we were presented and informed of the wine pairings and choices for our menu selection. I was excited to see one of my favorite New Zealand white wines, Oyster Bay as a selection. Wine poured, we began with appetizers not even listed on our course menu for the evening. The breads with the tapenade were delightful served with fresh handmade butter. Really is there anything better than butter?

The main event began with five courses including pork, lamb, seabass, quail and veal. I truly loved every bite, but particularly loved the lamb, quail, and veal courses. I warn you, that you may want to pace yourself you and not clean each plate clear as you go. I managed to sneak a picture of the veal plate. We were able to see the food being prepped behind us and several times during the evening they introduced us to different techniques they use on board such as smoking. The sous chef in charge of smoking the meats certainly loved his job. After a few courses, we took a break to have a short tour of the galley operations. Then we proceeded into the dessert kitchen where we saw how to prepare the recipe of Carnival’s famed chocolate melting cake. This cake will become a regular request at your dining time, trust me. One lucky person is selected to be the guest chef and do the mixing for this chocolate delight. Then it was back to our seats to continue the tasting experience. The mains were topped off with two delightful desserts, but before we were serve dessert, we had a little magic entertainment from the magician onboard. He was quite good and had us stumped at his tricks. Finally dessert arrived, this time the Chef let us take a picture of the beautiful Citrus Cream which included lime snow and elderflower caviar. And no dinner would be complete without the last serving being a chocolate lovers fantasy.

I’ve included a copy of my particular menu from the evening’s event above and below is the recipe for the Chocolate Melting Cake that we got took part in preparing. You can substitute different chocolates such as dark vs. semi-sweet but, not white. Another option is to consider adding a liqueur to liven it up.

Enjoy!


Warm Chocolate Melting Cake
(Yield 4 servings)

Ingredients:
Chocolate semi-sweet 3 oz
Sweet Chocolate 3 oz
Unsalted Butter 6 oz
Fresh Eggs 4 ea
Flour 2 oz
Sugar 1.5 oz

Method:
-Melt chocolate and butter.
-Mix the eggs and sugar and whisk for few minutes, add flour.
-Add the egg mix to the melted chocolate mix.
-Pour the mix in a greased mould.
-Bake directly in the oven at 320F for 14 minutes.

Note:
Make sure that the eggs are at room temperature and chocolate is warm enough while making he mixture.

Serve with ice cream and fruit garnish.

Are your taste buds watering? Would you like to know more about The Chef’s Table or how to add culinary pleasures to your escape? Than contact us!


Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-The Chef’s Table
read more

Passport for Your Palate-Braised Oxtail with Lima Beans

No comments

I bring to you this week another recipe from my stay at the Hyatt Zilara Rose Hall in Montego Bay, Jamaica. One of the unique features this adult only all-inclusive has is a Jamaican Cuisine restaurant fittingly called Jamaican RootZ by HoriZons. My daughter and I ate their our very first evening, because I am all about going local when I travel and eating the foods the locals would eat.

The restaurant is beach front and adorned with the colors of the Jamaican flag. The dinner meal is served family style. You pick three of the main course options from the menu and they come with the traditional sides such as grilled corn, red beans and rice and some friend plantains. I let my daughter choose two of the three and I selected the third. She selected a spicy shrimp and a chicken dish and I added the oxtail. Most people will balk as the name suggests the meat comes from the tail of cattle, originally it used to be only oxen. It is a bony gelatin meat great for stews and braising. I must say it is some of the most flavorful, moist, melt in your mouth meat I have come across. The flavor is so beautifully rich.

During my site inspection of the resort, I asked if I might be able to get the chef to share his preparation of this dish. And as luck would have it Chef Rickki was more than happy to oblige.

Below you will find his preparation for  Braised Oxtail with Lima Beans

Braised Oxtail with Lima Bean

2 kg Oxtail cut up 2 tbsp. Caramel color 2 tbsp. Olive Oil 2 tbsp. all Purpose powdered seasoning I tin lima bean 1 Clove fresh Garlic chopped 4 tbsp. Escallion chopped 2 tbsp. Fresh Thyme Chopped 0.5 kg Onion chopped 1 tbsp. Scotch Bonnet Pepper chopped 1 pec Celery small dice 1 kg Irish Potatoes small dice 0.5 kg Carrot small dice 2 cups Ketchup

Method: Season oxtail with all purposed seasoning, add caramel in a big pressure cooker, add oil and sautéed for 10 minutes, add about 5 cups of water pressure cook for 30 minutes until tender, add scallion, thyme, onions, garlic, scotch bonnet pepper, celery, potato, carrot, boiled until cook check for tasted if needed add some more all-purpose seasoning, add ketchup lima bean reduce to low flame for 10 minutes.

A month later, I found myself in Mexico at the El Dorado Seaside Suites and was pleased to see a similar rendition at the Gourmet Pub. They served an oxtail stew (pictured.) My mouth waters just writing about it.

About the chef…

Rickardo “Rickki” Foster
Executive Sous Chef

Born into a family three, Rickardo is the second of three kids born in the rural community of Kingston but grew up in Montego Bay. Set out at the age of three to Barracks Road primary, Rickardo was a very quiet and reserved kid who barely spoke but was very inquisitive in cooking and asking his mother a lot of question about food preparation.

In 1989 he moved onto the Moldon Comprehensive School where his passion for food was being conceived as he ventures into studying Home Economics as major subject. Being still very reserved, culinary was now his way of speaking out loud and expressing himself however outside of this realm, football was his center of attraction where he represented his school in DaCosta Cup School football league.

Rickardo’s passion for cooking was driven from the fulfilment he got from persons who dined from his table and spoke satisfyingly of his cooking at the end of a meal. After working at the Dolphin Grill as part of work experience, this platform in high school propelled his working career that commenced at Holiday Inn Sun spree Resort as a cook in 1993 and after that, the rest was history at other luxurious resorts such as Jamaica Pegasus and the present Hyatt Ziva & Zilara Resorts. His accumulated fine management skills places him in the current capacity of an Executive Sous Chef who leads a team of culinarian following in his footsteps to master all aspects of the art of cooking.

Along the way, Rickardo copped accolades such runner up Manager of the Year, Manager of the quarter on numerous occasions and various certification that makes him a well-rounded individual. With every glorious path comes ups and downs and he dealt with challenges by maintaining focus, looking at the bigger picture and never ending consistent commitment.

Rickardo continuous drive and passion is kept at a high by his clients’ satisfaction, acknowledgement of his work and this is channeled into creating some of his favorite food which combines art, culture and a wow factor experience which includes using a Jamaican dish and intertwining a European flare.

With over 25 years of experience, Rickardo still have a lot to attain and also contribute to the culinary industry by being a renowned consultant, giving back to the future generations by imparting his knowledge and to be sitting in the chair with his title being an Executive Chef.

His motto to stand by is, “Without passion, heart and commitment involved in a dream, its best you don’t do it”.



Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Braised Oxtail with Lima Beans
read more

Passport for Your Palate-Jamaican Ackee and Saltfish

No comments

Recently while in Jamaica, at the Hyatt Zilara Rose Hall resort in Montego Bay, I had the opportunity to discover Ackee and Saltfish.

My daughter and I were having our first breakfast at the resort. Our restaurant selection that morning was Urban Heat by Flavorz Breakfast. I noticed the dish listed under specialties and quickly inquired of our waiter to tell me what the dish was. I always look for the items on a menu marked specials, signature, chef’s choice, etc. These are usually the dishes the chef and restaurant are best known for. I am also a believer in trying and eating native cuisine as much as possible when visiting a destination. It is one of the true ways to truly immerse yourself in the culture and get a feel or flavor in this case for the people.

Our waiter described the dish for me. Ackee is a traditional Jamaican fruit. Looks sort of like a misshaped apple when you see it hanging in the tree and has much larger seeds. Saltfish, as the name would indicate, is a fish, typically cod, that has been preserved in salt. The combination of these two ingredients along with onions, tomato, peppers, and spices is traditionally served at breakfast, on special occasions, or Sundays, but can be eaten anytime of day.

During my resort tour with Tamina Williams from Hyatt’s marketing team, I was able to inquire about obtaining a recipe for this dish. Below I share with you Chef Jorge Hildago’s exceptional Jamaican breakfast recipe with you.

Ackee and Salt fish

1 tin Ackee
1 kg Salt fish (Codfish)
0.25 kg Onion julienne
0.25 kg Tomato julienne
0.12 kg Green Pepper julienne
2 tbsp. Escallion chopped small
1 tbsp. Scotch bonnet Pepper chopped
1 tbsp. Ground Black Pepper
1.5 cup Olive Oil

Method: Boiled salt fish in water for about 15 minute, change water and boiled again for 15 more minutes, cool salt fish in running water remove bones and scale and break in small pieces. In a small frying pan add Olive oil and all vegetable sautéed for 2 minutes then add salt fish cook for a next 2 minutes drain ackee and add in pan add ground black pepper, scotch bonnet then stir for 1 minute and turn off flame.

I so fell in love with the flavors and texture of this dish, I proceeded to eat it for breakfast everyday during our stay at the resort as it could also be found in the main buffet restaurant. The full meal I enjoyed that first morning, included fried plantains and coconut soaked bammies, a traditional Jamaican cassava flat bread. All washed down with mango juice.

Mi deh yah, Everyting criss-Everything is good!

Chef Credits:

Rickardo “Rickki” Foster
Executive Sous Chef

Born into a family three, Rickardo is the second of three kids born in the rural community of Kingston but grew up in Montego Bay. Set out at the age of three to Barracks Road primary, Rickardo was a very quiet and reserved kid who barely spoke but was very inquisitive in cooking and asking his mother a lot of question about food preparation.

In 1989 he moved onto the Moldon Comprehensive School where his passion for food was being conceived as he ventures into studying Home Economics as major subject. Being still very reserved, culinary was now his way of speaking out loud and expressing himself however outside of this realm, football was his center of attraction where he represented his school in DaCosta Cup School football league.

Rickardo’s passion for cooking was driven from the fulfilment he got from persons who dined from his table and spoke satisfyingly of his cooking at the end of a meal. After working at the Dolphin Grill as part of work experience, this platform in high school propelled his working career that commenced at Holiday Inn Sun spree Resort as a cook in 1993 and after that, the rest was history at other luxurious resorts such as Jamaica Pegasus and the present Hyatt Ziva & Zilara Resorts. His accumulated fine management skills places him in the current capacity of an Executive Sous Chef who leads a team of culinarian following in his footsteps to master all aspects of the art of cooking.

Along the way, Rickardo copped accolades such runner up Manager of the Year, Manager of the quarter on numerous occasions and various certification that makes him a well-rounded individual. With every glorious path comes ups and downs and he dealt with challenges by maintaining focus, looking at the bigger picture and never ending consistent commitment.

Rickardo continuous drive and passion is kept at a high by his clients’ satisfaction, acknowledgement of his work and this is channeled into creating some of his favorite food which combines art, culture and a wow factor experience which includes using a Jamaican dish and intertwining a European flare.

With over 25 years of experience, Rickardo still have a lot to attain and also contribute to the culinary industry by being a renowned consultant, giving back to the future generations by imparting his knowledge and to be sitting in the chair with his title being an Executive Chef.

His motto to stand by is, “Without passion, heart and commitment involved in a dream, its best you don’t do it”.



Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Jamaican Ackee and Saltfish
read more

Passport for Your Palate-Black Pearl

No comments

Black pearls for dessert?

Yes, in the islands of Tahiti. French Polynesia and her islands are known for their cultured black pearls, which of course, you will want to buy. Many shops even allow you to create your own one of a kind piece of jewelry, which I did take advantage of while on Bora Bora. However, before I reached Bora Bora, I was introduced to a very different kind of black pearl. One of the chefs at the Hilton Moorea came up with a dessert named after this pretty gem.

Like the pearls, it is indeed dark, dark because it is made of dark chocolate. If you are anything like myself, the mere mention of chocolate already has you ordering before the waitress can even explain. The best part about this dessert is it comes with a bit of a surprise. Just like when prying open an oyster shell to find that beautiful gem, the black pearl dessert has its own inner gem.

To see a peek at the surprise, check out this short video… Black Pearl at the Hilton Moorea 2014.

Now it’s been a few years since I was at the Hilton Moorea, but reaching out to my contacts with Tahiti Tourisme and the Hilton, we were able to get the hotel to send us over a rendition of what I tried and found so delectable.

Here is the recipe…..

Black Pearl Dessert

Ingredients (for 4 spheres) :
Dark chocolate 70% 500 grams for 8 silicon molds (half-spheres with 6cm diameter each)
Fresh raspberries 10 grams per sphere
Raspberry sorbet 15 grams per sphere
Popping sugar 6 grams per sphere
Raspberry coulis 200 grams for the 4 spheres

Preparation :

Tempering of the chocolate: melt the two-thirds of the chocolate in a bain-marie or the microwave when the temperature reaches 53°C/55°C
Add the one-third left to lower the temperature at 27°C/28°C, stirring regularly (it takes a few time)
Allow the temperature to 31°C – be careful; the temperature increases very quickly. If it exceeds 32°C, the chocolate won’t have a shiny aspect, and it will give a dull color with whitish marks!
With a brush, line the inside of the 8 molds with the chocolate and store them in a refrigerator to let the chocolate harden. Repeat the operation.
When the chocolate is well hardened, unmold the half spheres carefully and keep them in a cool place.
Place a half-sphere on a platter. Put the popping sugar inside the sphere, the raspberries pieces, and a finger of raspberry sorbet. Close with another half sphere.
Serve the plates and at the last moment, pour the hot raspberry coulis.

Many thanks to Tekura Kelley from Tahiti Tourisme, Erin Wigger, and Virginie Hanot, Hilton Moorea Lagoon Resort & Spa, to help me and pass the recipe on for use in this share.


Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Black Pearl
read more