Friday, 15 April 2011

A SAMPLE OF THE DINNER CONVERSATION

Dinner Party Conversation

The dinner party went well.  Here is a sample of the conversation around the dining table.

           “I hope everyone is enjoying the meal,” Wayne stated.

          Everyone replied, “Yes, the meal is delicious.”

          “The fish is scrumptious!  We never cooked it like this in my day,” Christopher declared happily.
         
          “Hey Wayne, got any ketchup for this fish?” asked Dally.

          “Mr. Dally, you should use the tropical salsa.  Ketchup is so common,” Stephen groaned disgustedly.

          Dally roared, “Well I want my ketchup!” 

          “Calm down, Dally.  No need to flare up,” Raph whispered.
         
          “This reminds me of a good joke,” Two-Bit giggled.

          “Let’s hear it,” Wayne said in an uncertain voice.

            A family of three tomatoes were walking downtown one day when the little baby tomato started lagging behind.”  Two-Bit declared.  Everyone smiled.  “The big father tomato walks back to the baby tomato, stomps on her, squashing her into a red paste, and says,” Two-Bit paused for effect, "Ketchup!" shouted Two-Bit.  The guests all laughed except Stephen Harper.

            “Now I will tell you my joke,” Harper announced.

            “I’d love to hear it, Prime Minister Harper,” Susan sarcastically said.

            A bus filled with Ottawa politicians was driving through the York Region countryside one day, on the campaign trail in 2011.  The bus driver, caught up in the beautiful scenery, lost control and crashed into the ditch.   A farmer living nearby heard the horrible crash and rushed out to discover the wreckage.  Finding the Ottawa politicians, he buried them. That day, the Mounties came to the farm to question the man.
            ‘So you buried all those politicians?’ asked an Officer. ‘Were they all dead?’

            The Aurora farmer answered, ‘Some said they weren't, but you know how politicians lie.’ Smart old farmer....”  Stephen concluded, laughing uncontrollably.   Everyone else did not laugh.

            “That was so not funny,” Dally barked at Stephen.

            “Still want that ketchup, Dally?” stuttered Two-Bit.

            “Shut your pie hole, Two-Bit!” Dally screamed.

            “Christopher, why don’t you tell us a story about your adventures?” Wayne asked trying to change the subject.

            “Well, I will tell you about some natives in Hispanola that didn’t do what they were supposed to do and were rude.  Dally, you need to listen closely.  The natives, called the Taino, were told to bring back gold, a certain amount of it and not be rude.  Whoever was rude and didn’t bring back enough gold would be punished severely by having their hands cut off,” smiled Christopher looking at Dally. 

            “I still want my ketchup.  Please,”  Dally said calmly but with some irritation in his voice.

            “Well, Dally.  There is no ketchup at the table.  Just forget about the ketchup and stop be such a sissy,” Raph shouted. 

            “Well I’m leaving now,”  Dally shouted
 
            “Good to cool down, Dally,” Jason stated   

            “He should be okay,” Two-Bit whispered to everyone but Dally.

            Just then the roar of a small engine was heard.  “What’s that noise?” Jason asked.

            “Sounds like the jet-ski,” Wayne said.

            Everyone jumped up and ran to the railing and saw Dally heading toward the mainland.  “I’m going on a ketchup run,” Dally yelled, laughing psychotically.

            “Why don’t going you go for a swim with the sharks!” shouted Stephen Harper.  “I am not getting his vote anyway,” Harper grumbled.

      “Desert anyone?” Wayne enquired.

      They all returned to the table as if nothing had happened.

           

Thursday, 14 April 2011

The Party Location

Check out my yacht!  What a great place for a party!
62' of luxury.  I can entertain 12 guests with six rooms for accomodations.  The yacht sails at a speed of 14 knots.



See the deck plans below!  You can find me by the pool or in the kitchen getting ready for my guests.




We will be sailing near the Exumas.  There are great views of small islands and wonderful sunsets. 



Check out the facilities!  


We will dine outdoors!


Note the kitchen.  Two ovens!  A grill is on board, too.


My bedroom. 


A little spa!


Some indoor luxury and fun.

Some yacht toys I purchased for this party.  I think Raph will try the skiis, Christopher Columbus the tube and Harper the wake board.  Dally will probably take off on the jet-ski.


A SWEET ENDING!

A nice light desert to end the meal.

Grilled Angel Food Cake Kabobs with Tropical Fruit and Mango Dipping Sauce

Prepare fruit and cake ahead and store seperately. 
Skewer just before grilling.


What You Need
angel food cake, cut into 1 inch squares
bamboo skewers, soaked in water
fresh tropical fruit (pineapple, banana, kiwi, papaya
mangoes
vanilla yogurt

 


 
Instructions
Cut up angel food cake into 1-2  inch squares .
Cut up fruit into 1-2 inch squares.
Thread cake and fruit onto skewers.
Blend yogurt and mangoes to a dip consistency.
Grill briefly until cake is lightly toasted.
Serve with a mint or lime garnish.

Tip:  For a richer desert, drizzle with melted chocolate.


A SIDE DISH THAT WILL PLEASE ALL...

The guests will get to try the exotic avocado and papaya in one dish!

Hawaiian Papaya & Avocado Salad

makes 4 servings
What You Need
4 cups tightly packed fresh spinach
1 papaya, peeled, sliced
1 avocado, sliced
2 navel oranges, sectioned
1/2 small red onion, sliced, separated into rings
1/4 cup Kraft Signature Creamy Poppyseed Dressing

Instructions
COVER platter with spinach.
TOP with remaining ingredients.


Source:  www.kraftcanada.com

Plantains? You will have a chance to try them! An appetizer for the guests.

Never tried a plantain? 
This is a great way to sample this tropical fruit.  It can be used ripe or green.  The more yellow, the sweeter the plantain.

Stuffed Plantains

makes 6 servings
Ingredients
3 yellow plantains, unpeeled
1/2 cup chopped onions
3 cloves garlic, minced
2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing
1 lb. (450 g) extra-lean ground beef
2 tsp. dried oregano leaves
1 can (19 fl oz/540 mL) diced tomatoes, undrained
1 cup Kraft Old Cheddar Shredded Cheese, divided
4 slices bacon, cooked, crumbled

Instructions
HEAT oven to 375°F.
PLACE plantains in 13x9-inch baking dish. Bake 20 min. Cool. Cut plantains lengthwise in half. Starting at one end of each, slide thumb between peel and plantain, then gently lift plantain to loosen from peel. (Do not remove plantains from peels.) Return plantain halves, cut-sides up, to baking dish.
COOK onions and garlic in dressing in large saucepan on medium-high heat 3 min. Add meat and oregano; cook 10 min. or until meat is done, stirring frequently. Add tomatoes and 1/2 cup cheese; simmer on medium-low heat 5 min. or until mixture is heated through and cheese is melted, stirring occasionally. Spoon over plantains.
TOP with bacon and remaining cheese. Bake 5 min. or until cheese is melted.

Source:  kraftcanada.com



A MAIN COURSE WITH SOME HEAT!!

For those who like it  hot, this chicken dish will satisfy!


JERK CHICKEN


Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.
Yield: Makes 8 servings



What You Need


For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

For chicken:
4 chicken breast halves with skin and bones (3 pounds), halved crosswise
2 1/2 to 3 pounds chicken thighs and drumsticks
Instructions:
Make marinade:
Blend all marinade ingredients in a blender until smooth.

Wear gloves when handling the peppers  since the seeds can sting your hands and definetely do not touch your eyes!  I used Scotch Bonnett peppers. 












Marinate and grill chicken:


Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.





To cook chicken using a gas grill:



Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
Serve chicken with tropical salsa.

Note:
· If you can't grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400°F oven, switching position of pans halfway through roasting, 40 to 45 minutes total.






A CATCH FROM THE SEA MAIN COURSE

The guests will enjoy some fresh fish caught off the coast of Grand Bahama earlier in the day.

Grilled Mahi-Mahi with Tropical Salsa with Cocunut Rice

 

What You Need

  • 1/2 cup sliced yellow onions
  • 1/4 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro
  • 5 cloves garlic, smashed
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • Pinch cayenne
  • 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on
  • Coconut Rice, recipe follows
  • Tropical Salsa, recipe follows
  • Toasted coconut flakes, garnish
  • Chopped cilantro, garnish

Instructions

In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Coconut Rice:

  • 1 cup coconut milk
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 3/4 teaspoon sugar
  • 1 cup long grain white rice
  • 3 tablespoons chopped fresh cilantro
In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
Yield: 4 servings

Tropical Salsa :

  • 1 ripe mango, peeled, seeded, and diced
  • 1 ripe avocado, peeled, seeded, and diced
  • 1/2 cup diced fresh pineapple
  • 1/4 cup minced red onions
  • 1/4 cup minced red bell peppers
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced jalapeno
  • 1 teaspoon minced garlic
  • Pinch salt
Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let salsa sit for 30 minutes before serving for the flavours to blend.


Source:

An Appetizer for My Guests

This delicious appetizer will be made with shrimp caught in the morning!


Crispy Coconut Shrimp
What You Need
2eggs
3 tbsp (45 mL) (45 mL) all-purpose flour
1/2 tsp (2 mL)  salt
1/4 tsp (1 mL) pepper
1lb (454 g) jumbo shrimp
1-1/4 cups (300 mL) unsweetened desiccated coconut
batch vegetable oil, for deep frying

Instructions
In large bowl, whisk together eggs, flour, salt and pepper until smooth; let batter stand for 30 minutes.
Meanwhile, peel and devein shrimp, leaving tails on. If desired, butterfly shrimp by cutting lengthwise along outside curve almost but not completely through. Pat shrimp dry.
Place half of the coconut on plate. Holding shrimp by tail, dip into batter, letting excess drip off. Dip into coconut, turning to coat all over and adding remaining coconut as needed. Set on rack on rimmed baking sheet.
Pour enough oil into deep-fryer or deep heavy-bottomed pot to come at least 2 inches (5 cm) up side. Heat to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden brown in 30 seconds.
In batches, deep-fry shrimp, turning once, until golden, about 1 minute. Using slotted spoon, transfer shrimp to paper towel-lined rimmed baking sheet to drain. (Make-ahead: Let cool; place on parchment paper-lined rimmed tray. Cover loosely with plastic wrap and refrigerate for up to 4 hours; reheat in 350F/180C oven until crisp and hot, about 6 minutes.)
Serve shrimp with Citrus Mango Dip.

Citrus Mango Dip

While the shrimp are fabulous on their own, this sweet yet tangy dip accentuates their lusciousness.
This recipe makes 1 serving(s)

What You Need

1 cup (250 mL) peeled diced mango
1 tbsp (15 mL) granulated sugar
1 1tbsp (15 mL) lime juice
1 pinch pepper flakes
1  pinch salt
1 tbsp (15 mL) fresh coriander, finely chopped

Instructions:

In blender or small food processor, puree together mango, sugar, lime juice, hot pepper flakes and salt until smooth. Stir in coriander. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)


Source:  http://www.canadianliving.com/food/crispy_coconut_shrimp_with_citrus_mango_dip.php