Recipe

Passport for Your Palate-Salmon Scrambled Eggs

October 29, 2017 Lisa Rossmeissl Culinary, Recipe 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.

Passport for Your Palate-The Chef’s Table

October 15, 2017 Lisa Rossmeissl Cruise, Culinary, Recipe 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.

Passport for Your Palate-Braised Oxtail with Lima Beans

July 30, 2017 Lisa Rossmeissl Caribbean, Culinary, Recipe 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.

Passport for Your Palate-Jamaican Ackee and Saltfish

July 9, 2017 Lisa Rossmeissl Caribbean, Culinary, Recipe 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

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.

Passport for Your Palate-Black Pearl

June 11, 2017 Lisa Rossmeissl Culinary, Recipe, South Pacific 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.

Passport for Your Palate-Tahitian Vanilla Vodka

April 9, 2017 Lisa Rossmeissl Culinary, Recipe, South Pacific No comments

When you think of vanilla, do you think of French Polynesia?

I do. My memories are filled with the aromas and flavors of the South Pacific. These islands are truly full-on sensory experience and must be visited at least once during your lifetime.

One aroma and flavor that was infused throughout my experience was vanilla. I spent a glorious two weeks among the islands of Tahiti, Moorea, Bora Bora, and Le Taha’ a, which are part of the Societal Islands of French Polynesia. These are the most well-known and tourists, but the country is actually made up of 118 islands and atolls. While visiting, I found vanilla in my lotions, oils, meals, and cocktails.

While Tahiti is no longer a major exporter of their vanilla, it is considered a “luxury” vanilla due to its properties and rarity. Unlike other countries that grow vanilla, the vanilla in Tahiti has the distinction of being hand pollinated. It has become a very distinct part of the culture. The best-known location for its cultivation is Le Taha ‘a, otherwise known as the “vanilla island.” The bean is highly sought out by Parisian chefs and visitors as well.

I brought home my own beans from Le Taha’ to replicate the infused vodka I fell in love with at the resort bars. They had a variety of flavored infusions, but truly the vanilla was my favorite. Infusion of the bean into the alcohol is easy. The only hard part is waiting for it to be ready to drink!

How to Make Tahitian Vanilla Vodka

Ingredients:

750ml of your favorite vodka (go for good quality, not the cheap stuff)
1 Tahitian Vanilla Bean (can be ordered online, but I think a visit to the islands is the best way to obtain)

Directions:
You’ll need a lidded jar or bottle. You can use the bottle as is. Place the bean in the vodka and seal. Let stand for 1 to 2 weeks, shaking gently every other day. Let sit until your desired flavor strength.

The longer the bean sits in the vodka, the stronger the flavor will be. If you accidentally let it sit too long, add more vodka. Easy peasy, right?
When you are ready to pour, enjoy on the rocks with your favorite cola or with your favorite fruit juice. My preferred choice is pineapple. Be creative and see what you can come up with. 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.

Passport for Your Palate-Pot de crème

February 20, 2017 Lisa Rossmeissl Culinary, Europe, Recipe No comments

In the spirit of February, a month know for romance, flowers, and chocolate, I thought I would share one of my all-time childhood favorite desserts that my mom would make. After all, Chocolate Day is celebrated the third day of Valentine’s week which we just celebrated last week. And, what says “I Love You” better than a box of chocolates.

Chocolate, at least in my world, makes everything better. Chocolate is my “go to” when I need an instant mood pick me up. It is like an instant shot of happiness. Best yet, there are facts that this delicacy really does have that ability to improve one’s mood if not provide much more. Chocolate actually has many health benefits that include regulating heart circulation, reducing cholesterol, and even aiding in weight loss. It’s celebration in use in February is tied to its reputation for being an aphrodisiac.

Pot de crème is a French dessert custard dating to the 17th century.

The name means ‘pot of cream’ or ‘pot of custard’ which refers to the little ceramic dishes the dessert is served in. One only needs a small amount of this lavishly rich flavored treat that is made with eggs and/or egg yolks, cream, milk, and chocolate. It is fairly simple, yet your family and guests will think you slaved over it. I had the pleasure of enjoying my favorite treat over the holidays, when my mother made it for me on my last visit to Vermont. Here is her version that I have grown up with and continue to devour and make for my family.

Pot de crème au chocolat

Ingredients:
1 bar (4oz) Germans sweet chocolate
1 tbsp sugar
1/2 cup cream
2 egg yolks, slightly beaten
1/2 tsp vanilla
Whipped cream

Mix chocolate, sugar, and cream in saucepan and heat over medium heat, stirring constantly, until chocolate melts and mixture becomes smooth and blended. Remove from heat. Slowly pour into egg yolks, stirring constantly. Blend in vanilla. Pour into small individual dessert dishes or demi-tasse cups. Chill. Garnish with whipped cream.

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.

Passport for Your Palate-Backhendl-(Austrian Style Fried Chicken)

February 5, 2017 Lisa Rossmeissl Culinary, Europe, Recipe No comments

One thing I know and have discovered through years of research into my family line on Ancestry.com is that I have Austrian influence in my genes. My mother’s maiden name was Pivarnik, which means “son of the beer maker” and is of Bavarian descent. I even married a man with Austrian heritage. My ex-husband’s last name, Rossmeissl, means “horse chisel.” With Austrian influence on both sides, it was no surprise we had grown up with similar meals passed down along our family lines. However, it wasn’t until a family trip in 2003 exploring the Austrian and German countryside, cuisine, and drink, that we began cooking backhendl (pronounced BAK-ehn-del).

Backhendl is simply an Austrian version of fried chicken using a whole chicken.

I adapted a recipe from Epicurious.com from the Gourmet September 1990 issue after having an Austrian au pair help me out with the children the summer of 2006 at our home in Bartlett, TN. She introduced us to several Austrian customs and flavors. She even sent me a cookbook for my birthday after her return to her Graz, Austria to finish university. The adapted recipe I am about to share became a fan favorite at our neighborhood’s association International Food Fair with requests coming prior to the event asking if I could bring that amazing chicken dish. Southerners love their fried chicken. The event and having young children at the time were some of the reasons I created adaptations to the recipe. And since, I have adapted it again to accommodate my youngest daughter’s Celiac Disease restrictions.

Here is my twist and adaptation on this classic favorite. I’ve added notes as to my changes while leaving the original recipe from Epicurious intact, so you can adjust as you see fit for your taste and dining desire.

BACKHENDL

INGREDIENTS:
Two 3-pound chickens – I first started doing this just with chicken legs (skin removed) for the DPHA International Food Fair and then changed over to the boneless skinless chicken strips to make eating even easier and more kid friendly.
All-purpose flour seasoned with salt and pepper for dredging the chicken.- To make this gluten-free for my youngest daughter, I now substitute gluten-free flour easily found at your local grocery store often in the organic or natural foods aisle.
3 large eggs, beaten lightly
2 cups stale fine bread crumbs- To make gluten-free I like to toast my daughter’s favorite brand of gluten-free bread and then put into the food processor to turn into crumbs. The grocery store now has gluten free bread crumbs as well as croutons that can be processed to make crumbs as well.
Vegetable oil for deep frying

Fresh thyme branches for garnish (optional)
Tomato chutney as an accompaniment (optional) My kids still like to grab the Heinz ketchup.

DIRECTIONS:
If using whole chicken, quarter each chicken, discarding the first 2 joints of the wings. Remove the breastbones and ribs and remove the skin and any fat. Have ready in 3 wide shallow bowls ( I use my glass pie plates) the flour, the eggs, and the bread crumbs. Dredge the chicken in the flour, shaking off excess, dip it in the egg, letting the excess drip off, and coat it well with the bread crumbs, shaking off the excess. Arrange the chicken on a baking sheet lined with wax paper and chill it, uncovered for 30 minutes. The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled. ( I believe this is the secret step…shhh)

In a large deep skillet heat 1 inch of the oil to 350F and in it fry the chicken in batches without crowding, turning it, for 5 minutes, or until it is golden brown, transferring it as it is fried to paper towels to drain. Arrange chicken on a rack in a shallow pan and bake it in the middle of a preheated 350F oven for 15 minutes for the breast pieces and 20 minutes for the leg pieces. (If using boneless chicken strips you can cut times about 1/2. Depends on the thickness of your strips.) Arrange the chicken on heated platters, garnish with thyme, and serve it with the chutney.

Note: Some recipes garnish with lemon wedges and/ or add it in during the dredging process.

2 whole chickens makes 8 servings.

Want to add some fun to this meal? Get the kids involved. I have 3, so each kid was in charge of one of the coating stations for the chicken. Ever since they could walk, I have made meal prep time fun and adventurous for the family with one child always getting to be cook’s helper with their own aprons. Aprons that we actually created and designed our self with paints and food shaped stamps from your local craft store. What better way to introduce yourself and your family to other parts of the world than through your palate? And trust me, you can’t go wrong with this one. I mean who doesn’t love fried chicken???

Photo courtesy of https://www.graztourismus.at

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.

Passport for Your Palate-Chili for a Chilly Day

November 2, 2015 Lisa Rossmeissl Culinary, Recipe No comments

I don’t know about you, but fall is one of my favorite times of the year. I love the cooler temperatures, the changing colors, and the leaves’ musty smell as they sink into the earth. On these cooler days, and always a tradition for Halloween, I make chili.

Who doesn’t love a good bowl of chili on a chili day?

Chili is so versatile, quick, and easy to make. A bowl of it on a rainy day curled up on the corner of the couch with your favorite game make for a perfect day. One of my favorites go-to recipes is found in The South Beach Diet Quick & Easy Cookbook. It is their Beef and Been Chili. Of course, I am one of those cooks who may try a recipe exactly as is the first time, but it gets creative after that. Sometimes for the fun of it and sometimes because you are missing an ingredient, you begin to make substitutions. In our house, we refer to that as “makeshift.”

During Halloween, when the kids were young, I got creative. First, I decided to make a double batch and then spice it up a bit. I also cut back on the tomatoes since they aren’t the kid’s favorite and diced the onions to make them less noticeable. Another, not so favorite, of the kids. If you click on the hyperlink above, you can see the original recipe. Below here, I’ve shared my most recent diversion. Note: I use many organic products and check all ingredients and seasonings because we have a daughter with Celiac Disease. You can substitute as you see fit. My recipe is Gluten-Free.

Chili Recipe

Ingredients:
2 tablespoon extra-virgin olive oil
2 pounds ground venison (the men in our house are hunters)….ground beef or ground turkey work as well.
5 teaspoons chili powder, divided
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground red pepper
1 tablespoon Hershey’s Cocoa Natural Unsweetened
1 large white onion, chopped
4 large garlic cloves, chopped
2-15oz cans Organic Pinto Beans rinsed and drained
2-15oz cans Organic Diced Tomatoes in Tomato Juice No Salt Added

Directions:
Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add venison, 2 teaspoons of the chili powder, cumin, cinnamon, cocoa, and red pepper; saute until browned, about 5 minutes. Using a slotted spoon, transfer venison to a plate.

Add onion, garlic, and remaining chili powder to the same pan; cook over medium heat, occasionally stirring, until softened, about 3 minutes. Add tomatoes with juice and beans; cover and simmer 10 minutes, stirring occasionally.

Uncover, add cooked venison, and cook an additional 5 minutes or so, until liquid thickens slightly—season to taste with salt and pepper and serve hot.

Makes 8 servings

I like to throw it in the crockpot from the saucepan and let it simmer a bit longer for more flavor. We serve with light sour cream and shredded cheese along with some tortilla chips. Of course, I always think it tastes best on the second day. That is why I like a double batch for leftovers! Let me know if you like this, and I would love for you to share your favorite chili recipe with me. 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.

Salsa & Salsa-Great Excursion in Costa Maya

April 11, 2015 Lisa Rossmeissl Cruise, Culinary, Mexico, Recipe No comments

In May 2014, I took my eldest Greta on the Carnival Liberty. It was a 7-day Western Caribbean cruise that I had won during a travel agent promotion Carnival ran. We had decided on this particular itinerary due to its Spanish speaking destinations. Greta was already in her 4th year of Spanish, and mom wanted to put what she learned to practice. We had a delightful time on the cruise and enjoyed both onboard and off-board activities.

A great excursion in Costa Maya and our favorite, the Salsa & Salsa.

The Salsa & Salsa was a combination of learning how to make salsa and dance the salsa.

This, of course, was right up our alley as Mexican cuisine is one of our favorites, and Greta had been dancing since the age of 2. We ended up with a beautiful day as we disembarked the ship and headed for our meet up point on the dock. We lucked out, discovering there were only 8 of us that signed up for this particular tour. The small group size made it even more fun!

We took a short van ride into the main town area. I’m not sure by size it really qualified as a town but was very colorful and friendly. We entered a covered patio area where a table was set for us. Once seated and introductions were made, our adorable guide, Frederico, explained what we would be doing. The first thing on the agenda, order a cocktail. Something with Tequila, of course. The best part, the first activity was to learn how to make your very own blue margarita. Mind you; we would be drinking these throughout the activity. Just sayin’, things can get a bit jovial when the tequila starts flowing. Once our drinks were set, we moved on to learning how to make 2 different types of salsa and guacamole. One was smoky and spicy and one mild. We even used traditional methods that the locals would use in their own homes. I had to buy a few implements to bring home with the recipes to make it the traditional way upon our return.

Once we had successfully mastered and taste-tested our salsas and margaritas, we moved away from the table to the open floor to learn the salsa. Let me say there is a reason they give you the margaritas beforehand. All shyness was gone, and for some, the ability to move without wobbling! Greta and I were partners to begin. She laughed so hard to see her now tipsy mom attempted to learn these steps without tripping over herself. Of course, being the awesome dance creature she is, she had no problems and immediately caught on. Frederico was very anxious to make her his partner after our lesson. They did a beautiful dance for us.

The remainder of our time concluded with exploring the small town. We opted for some local massages on the beach and then some browsing of souvenirs. We returned to the ship happy, satisfied, and relaxed. We returned home with recipes and memories of a lifetime!

Bonus Recipe-Guacamole

Ingredients:

2 medium-sized ripe avocados

1 small ripe tomato roasted/ grilled until blistered, black, and soft

1 jalapeno chile, diced with seeds

1 tablespoon minced white onion that has been roasted/grilled

2 teaspoons minced fresh cilantro

1/4 teaspoon salt

In a bowl, mash or coconut shell mash together avocado, tomato, and chile with back pistol or back of a fork until chunky smooth. Stir in remaining ingredients.

Makes about 1 1/2 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.

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