Hey guys welcome to another island territory, but for once it is not sitting in the warm waters of the Caribbean or South Pacific; instead it is just south of Newfoundland, Canada in the Atlantic Ocean. St. Pierre and Miquelon is a sovereign state of France which is situated in the Gulf of St. Lawrence and is an archipelago consisting of eight islands, only two of which are inhabited. It has an interesting history of being the location where alcohol was smuggled into the US during the 1920s. The islands even have its own time zone which is 30 minutes ahead of Newfoundland.
This quaint territory has some local seafood flare, however French food is the most common cuisine found here. I found a more traditional recipe native to the island versus France itself to use for tonight’s dinner. Although the salad didn’t sound appealing to me I told myself I needed to branch out and stomp judging things before I tried it. The recipes can be found here.
So that is what I did, I jumped into these recipes with an open mind. It was simple cooking that didn’t take much time, the cream taking the most of my time. I did sample the salad dressing, it was delish!
So we weren’t fans of this one.. the cod and cream was decent but nothing spectacular and the crab/fruit salad did not do a thing for me. Cold crab meat with fruit and veggies just didn’t make sense for me and I had a difficult time with the texture. Ian did better than me, but he also didn’t care for it. That being said we rated it 5/10. I don’t know if there is another recipe I can do for this territory, but maybe another French dish will do? 😉
We are back in the Caribbean visiting the islands of Grenada. Grenada is made up of one larger, main island and surrounding smaller islands. It is also known as the “spice isle” due to the abundance of spice plantations on the main island. Some of these spices include allspice, nutmeg, turmeric, bay leaves, cinnamon, cloves, and ginger. Nutmeg is the most abundant here and is even featured on the country’s flag. Rum is another famous export of this mighty Caribbean country, that being said it is safe to say they know how to make a mean fruity rum drink (my drink of choice). This country is additionally known for its stunning beaches, beautiful botanical gardens, and refreshing waterfalls.
The cuisine of Grenada as one might expect is full of spice and local produce. Seafood and various farmed meats are often included in meals as well. The national dish of Grenada is oil down, a very ambitious and traditional dish that includes several ingredients I couldn’t get my hands on such as breadfruit, pig tails, and taro leaves. I opted out to make a chicken stew inspired by a traveler’s visit where they ate this in a Grenadian’s home. The recipe can be found here.
The meal was pretty straight forward and allowed for me to multitask while it simmered away. It’s great to have those meals where you just throw all the ingredients together in a pot and voila you’ve got a meal! I had a difficulty time removing the skins fully from the thighs, but I feel it gives the broth a little more flavor.
YAY another amazing dish! This meal was insanely savory, delicious, and well-seasoned. There was a nice sweetness coming through with the ketchup and caramel. Although my dish came out a little more stew-like than the recipe it allowed us to appreciate a spicy and comforting broth that is by far the best broth I have ever had! Of course the chicken was fall off the bone tender and melted in your mouth.
We highly recommend this dish and rate it 9/10. We hope you try this one and let us know how it goes!
Welcome to another day traveling the globe by taste bud, today we land in the Caribbean on an island called Curaçao. You can find this Dutch island off the shores of Venezuela. It has a unique landscape that makes it stand out from the other Caribbean islands- it is a true desert island that receives little rain. Because of its dry climate growing crops is a challenge. When the Spanish came to the island and wanted to grow oranges they instead got small and tart fruit. Eventually it was discovered that the leaves from these plants were great to make liquor known today as blue curacao! This island of course has beautiful sandy beaches, incredible coral reefs, and a vibrant capital city know for its array of colors.
This gem of an island has strong European influence that can be found in its buildings, culture, and of course food. Dutch treats are enjoyed around the island along with Caribbean specialties. Keshi yena is considered to be the national dish of Curaçao which can be made vegetarian or with meat. It consists of cheese lined molds (such as a muffin tin or ramekins) filled with a savory filling that is baked until the cheese melts to completely enclose the center. You end up with several “cheese-castles” which is best served with a sliced up French baguette. The recipe I used can be found here.
When I was starting to make this dish I was surprised by the ingredients I was using. I would have never thought that raisins, capers, and soy sauce would be together as a part of this dishes filling! I found it tricky to cut the cheese thin enough to mold into my muffin tray, but I made it work. I used two different gouda cheeses (one older and one younger) which I felt elevated the meal.
Once I stuffed the cheese molded tray with the filling I used the remaining sliced cheese to encase the concoctions. Warning, there was a lot of grease that formed on the top of my tray and I had to keep dabbing it throughout the cooking time to avoid it dripping into the bottom of my oven. The author of this recipe used separate cooking dishes which may have eliminated this issue.
The end result once again surprised as with its complex and rich flavor. Most of my little cheese castles fell apart, but I was able to get a couple to stick together (shown above). We served them with the recommended baguette which we discovered tasted great with the keshi yena on top. Ian thought it reminded him of a lasagna in a way. If you don’t like your meals really cheesy this would probably be too much for you (or if dairy makes your tummy upset). We rated the dish 7.5/10.
Ia ora na (Tahitian for hello) and welcome to French Polynesia! This French territory is made up of over 100 islands, only 67 being inhabited. These islands are sorted into five archipelagos/island groupings: Tuamotu, Austral, Marquesas, Gambier, and Society. Tahiti, a Society island, is the capital and the most populated island making up nearly 70% of the entire country’s population. Most inhabitants are Polynesian, but a quarter of them are European and Chinese. French Polynesia is known for its hundreds of sandy beaches, exploring wild life in the jungle and dives into the ocean. I’m ready to pack my bags!!
Cuisine of French Polynesia consists of a large variety of seafood, locally grown produce such as uru (breadfruit) and umara (sweet potato), and for special occasions suckling pigs. A well known dish, poisson cru, is made up of raw tuna, lime juice, and coconut milk.
Today I made a recipe with cooked fish (sorry sushi lovers) with a decadent vanilla bean sauce and a side of sautéed veggies.
It was pretty easy and quick to prepare, the vanilla sauce being the most technical part of the recipe. Make sure to scrape out every little bit of those vanilla beans to get your moneys worth!
The end result should look something like this, a beautiful sheen on the fish with specks of vanilla bean throughout. I did feel my sauce was slightly on the runny side, but it was still delicious. I ended up using three times as much sauce then pictured when eating the fish to get as much flavor as possible (I didn’t want my plate to look soupy). We loved the uniqueness of the vanilla bean sauce and thought it worked well not only with the fish but the rice as well. There was a hint of sourness I felt came from the rum, but the rum flavor in general was not strong.
This would be a great healthy alternative to try for your work week! We rated it 7.25/10
Hey guys welcome to the American Samoa, the southern-most territory of the United States. It can be found hallway between New Zealand and Hawaii and is made up of 5 inhabited, volcanic islands and 2 coral atolls. One of the coral atolls, Rose Atoll, has sunk back into the ocean from the weight of coral and old lava, but was believed to have been covered in rainforests like the other surrounding islands. This country produces the most American football players than anywhere else in the world and makes the tuna canneries employ 80% of the islands natives. It also is home to one of the most remote national parks of the US and is spread over 3 of its islands- Tutuila, Ofu, and Ta‘ū. Pictured above is one of these islands beaches.
American Samoa cuisine is mostly filled with easily excessable foods found on or surrounding the islands. Such foods include coconut, fruit, seafood, rice, various livestock, and canned corn beef. A staple dish found here known as sapa sui or Samoan chop suey is unlike its American cousin with Asian influence. With that said it did not originate here and brought over from Chinese settlers in the 1840s. At the time there were laws prohibiting interaction with the Chinese settlers, but as time pasted many married native Samoans ultimately bringing us intertwined culture and cuisine.
I used this recipe which at first glance said to use mung beans and of course in western Maine I couldn’t find that so I looked the substitute which is green pigeon peas. I later read that glass noodles could be used and sadly did not have enough on hand for the desired amount. When it comes to mid week cooking I don’t always read my recipes over enough prior to execution day and I later find out things like this.. oh well. It was fairly simple to make and definitely did not need to be seasoned with salt (the amount of soy sauce used was salty enough in my opinion)
It was a nice mix up and was clearly reminiscent of its ancestry with the dominating soy sauce flavor. The fresh ginger also brought a mild warmth to the dish, but it did not wow us like others have. We rated it 6/10 and with more noodles and chicken vs ground meat probably could have scored a higher rating.
Next we head back to Europe and substitute beef for yet another lamb recipe (sorry not sorry)! Let us know if you tried this dish and had a different experience than we did!
We are back the Caribbean baby! St Lucia is an island situated in the Caribbean Sea south of Martinique and north of St Vincent and the Grenadines. Although a small country it is full of various unique landscapes such as rainforests, coral reefs, mountains, a dormant volcano, and sandy beaches. St Lucia has also been known as Iyonola and Hewanorra which were names given by natives meaning island of the iguanas, but was renamed in the 16th century by the European settlers.
So I already had a hunch I would like this dish since we had made a coconut curry tuna dish for Tuvalu not too long ago. Although this is not the national dish, it is still a good representation of the country with common ingredients. Their cuisine is influenced by British, East Indian, and French cooking styles and flavors which can be seen in this dish.
There is a large variety of spices St Lucians use such as allspice, cinnamon, curry, and cloves and an even large variety of fruits that are native to the island. This dish has the wonderful pineapple which can easily elevate any dish in my opinion, especially when grilled! I used this recipe when preparing dinner.
As expected the dish was a hit and easy to prepare! I had marinated the chicken overnight to get the best flavor possible. The pineapple coconut rice was amazing (honestly what doesn’t coconut milk and pineapple make better)? The chicken was very flavorful and well seasoned. I would have liked to try the marinade on bone-in chicken that I would cook up in the Air Fryer. We rated this dish 8/10.
Welcome back to a warm place in the middle of the Pacific Ocean.. The Northern Mariana Islands. This archipelago has 15 volcanoes that are mostly dormant . The Northern 10 volcanic islands are uninhabited leaving 5- Rota, Guam, Aguijan, Tinian and Saipan. Guam is a US territory that is the southernmost island of the chain. The Mariana Trench (West of the Mariana Islands) is actually the lowest part of the Earth’s crust and it is so deep that Mount Everest would completely fit with room to spare between the peak and the surface of the water!
These islands neighbor Japan and the Philippines and are traveled to for their beauty, coral reefs, and golf courses. Today I made a dish that is popular in Guam, however it will represent the chain of islands in their entirety. Kelaguen Mannok is a chicken salad which can be eaten as is or wrapped in a tortilla. This salad is made up of cooked chicken that traditionally is marinated in soy sauce and cane sugar. Other ingredients include items that might make you feel like you are some place tropical- unsweetened coconut, lemons, and hot peppers. I used this recipe to create this dish and took advantage of the tip to use a rotisserie chicken!
I decided to make the common red rice pairing as well. The rice gets its color from annatto powder (I had to make my own blend using tumeric, paprika, and nutmeg). Annatto powder is more commonly used in cooking solely for the color it gives food vs flavor. It comes from the seeds of spiny fruit of an achiote tree, the fruit remind me of burdock that are found stuck to your clothes when coming out to hike in Maine!
I will admit I wish I had done more research prior to making this dish to know to marinate the chicken. Instead I just drizzled some soy sauce on the salad and mixed it well prior to wrapping it up. The rice had nice flavor from my spice blend, however no matter how much I tried it did not look nearly as colorful as the real deal.
We thought this was a pretty yummy dish and the addition of a tortilla obviously was a superior way to eat it! It was surprising that the chicken with the combination of flavors and the fact that it was cold tricked my mind several times to think it was fish! The citrus and mild heat components was a nice contrast that paired well with the sweetness of the coconut. We rated this dish an average of 7/10.
Tālofa (hello)! Today we land in a little known country that is the definition of a tropical paradise. This gem of an island sits in the South Pacific Ocean and is no bigger than the LA airport! It has a population of roughly 11,000 over three main islands and six coral atolls (island with lagoon in center). It’s unique shape can sometimes allows you to view both shore lines at the same time, one looking into the lagoon and the other along the Pacific Ocean.
It looks so dreamy doesn’t it? Well, it’s actually the least visited country in the world! It is hard to believe with the beautiful beaches, tropical weather, and nonexistent crime. Life on the island is very much a communal style of living and often families will merge into one living in one large living space.
The meal I made for Tuvalu without a doubt screams island flavor. Most dishes here involve seafood and/or coconut due to the abundance. I thought it would be appropriate to make something that has both of these items along with a wonderful heat of ginger and curry powder. The recipe I used can be found here.
I am loving these simple meals! This is another great week night 30 minute meal that makes you feel like you are someplace in the Pacific Ocean (maybe Tuvalu?). If you do not like tuna I’m sure most fish would do well in the coconut curry sauce.
Our thoughts? Absolutely delicious! We loved the pairing of the coconut, curry, ginger, and garlic. The tuna went well with these flavors and I loved how easy it was to make. It was not a heavy meal which I appreciated and it was different from anything we have made to date on the blog.
We rated this dish 8/10. It ranks on our favorites list (which will be shared once we hit 50 countries!)