If first impressions are truly everything, then Marriott Cancun Resort wants guests to expect big things at all times. Upon entering the recently renovated lobby, travelers are challenged not to gasp at the size and majesty of the new design and palatial vibes. A person could scream at the top of their lungs and people on the other end might not even hear it over the music of the modern pop videos playing on multiple large screens and the general resort hustle and bustle in the coffee shop and at the GreatRoom bar.

However, that’s not to say we encourage screaming in hotels. Some of us are trying to have the vacation of a lifetime.

And even when the overall vision for this sprawling lobby is incomplete, this resort manages to expand our expectations, boost the hype, and cultivate the idea that a name we already expect the best from can somehow be so much better. Enter this lobby today and among the aforementioned treats and amenities you’ll be greeted by a massive wall advertisement for the best that’s yet to come—Hana Polynesian Grill.

When it comes to its culinary scene, Cancun doesn’t get the credit it deserves. Like many Caribbean destinations, there are myriad influences on display, even as the authentic Mexican cuisine takes center stage. Most resorts embrace the region’s cultural blend, but none quite like Marriott Cancun Resort, where guests have their choice of a variety of popular dishes, including pizza, pasta, sushi, Thai, steak, and a quesadilla so mouth-watering it’ll make you want to never leave the SacBé Beach Shack.

With an expected opening in December, Hana will eventually offer yet another unique dining option that is highlighted by not only an exceptional menu, but also a very creative culinary team. I had the pleasure of sampling the menu with an in-depth wine pairing on my recent visit to Marriott Cancun Resort, and it was evident from the first course how much pride Executive Chef Israel Cetina and his squad put into their craft.

Exploring the Menu

Every resort should showcase variety in its on-site dining options, but Marriott Cancun Resort excels in developing options not just across the property, but in each restaurant. Anyone who prefers surf to turf, or vice versa, will be pleased with Hana’s distinct recipe selections; however, my experience was, more accurately, surf to turf.

The evening’s five-course masterpiece began with an ahi tuna salad, which featured the yellowtail marinated in soy sauce and lilikoi, a powerful flavor concoction I would have never imagined enjoying in Cancun. I was also fortunate enough to enjoy the same salad with watermelon substituted for the tuna, and I never imagined that kind of creativity with my favorite fruit.

Next came the crab cake with gohan rice, but I was almost too excited for the third course, the smoked grilled octopus with blackened fried rice. Between this surprisingly tender dish and SacBé’s chicharron-crusted version, I’m not sure I’ve ever enjoyed octopus this much in my entire life. Thinking about it again has me looking at flight costs.

The main course was Szechuan ribs with a Polynesian sweet potato puree and vegetables hand-picked from the resort’s garden. I’ve never enjoyed being as messy as I was while devouring this dish, because the sauce was so good, I twice begged Chef Israel to fill a bucket for me to take home. (He politely rejected my request, despite additional bribery offers.) By the time the pineapple upside down cake arrived for dessert, I wasn’t sure If I could take anymore, but three large bites later I’d proven myself wrong.

A Taste of What’s to Come

Writing about resort food is sort of a fool’s errand, because while I certainly enjoyed the heck out of these dishes, other people can’t taste my descriptions. At least not until I have invented a scratch-n-sniff monitor. So, to make it a little easier for people to understand just how complex and delicious the meals at Hana Polynesian Grill will be, I’m happy to share the recipe for the ahi tuna salad, as well as those for the salsa ponzu lilikoi and spicy mustard dressing.

Hopefully this will help hold you over until the newest restaurant at Marriott Cancun Resort finally opens.

The Dish: Salsa Ponzu Lilikoi

Ingredients:

• 0.25 L Light soy sauce
• 0.1 L Natural lemon juice
• 0.25 L Passionfruit puree

How to Make It:

Mix all the ingredients in a bowl and put the result in a squeeze bottle.

The Dish: Spicy Mustard Dressing

Ingredients:

• 0.6 kg Serrano pepper
• 0.2 kg Parsley
• 0.2 kg Mayonnaise
• 0.03 kg Dijon mustard
• 0.003 kg Agar-Agar

How to Make It:

Peel skins off peppers. Chop the parsley and boil rapidly in hot water, squeeze out, and let it rest. Put all ingredients in a blender and mix until obtaining a smooth consistency with no lumps (without using a strainer). Transfer the sauce into a squeeze bottle.

The Dish: Ahi Tuna Salad

Ingredients:

• 0.12 kg Yellow tuna
• 0.030 L Salsa ponzu lilikoi
• 0.03 kg Edemame
• 0.015 kg Cucumber ribbons pickled
• 0.005 kg Curly carrot
• 0.05 kg Heirloom Tomato
• 0.005 kg Pickled cambray onion
• 0.060 kg Spicy mustard dressing
• 0.015 kg Cilantro sprouts
• 1 piece Yellow pansy flower
• 0.005 kg Shredded carrot

How to Make It:

Marinate the tuna in the ponzu sauce and then seal the tuna on both sides. Cut the tuna in 1×1 cubes. Serve on a plate in a horizontal line. Add the cucumber ribbons next to the tuna. Add the pickled chambray onion on top of the tuna cubes, one on each side. Add 1 spoon of edemame next to the cucumber ribbons. Add the shredded carrot, cilantro sprout, and tomato. Finally, add 4 drops of the spicy mustard dressing.

The post Hana Polynesian Grill Proves Marriott Cancun Resort Never has a Bad Idea appeared first on Islands.

It’s no secret by now that Grand Velas Riviera Maya in Mexico is as creative as it is secluded and luxurious. After all, it takes a truly bold and courageous resort to make something as eyebrow-raising and yet so refreshing as a wheatgrass margarita, but it takes an even bolder and more courageous guest to try something new. After all, it’s like that old saying: “When in Rome, do as the Romans do. But when in Mexico, eat everything the best chefs tell you to.” At least I think that’s how it goes.

Two years ago, the SeSpa at Grand Velas Riviera Maya launched its Spa Atelier program—a year after the concept’s debut at Grand Velas Los Cabos—featuring workshops “inspired by local Mexican culture and based upon the principles of ancient Ayurvedic medicine that center around self-discovery.” And who among us wouldn’t agree that we could all use a little self-discovery right now?

At the very least we could all use a little pick-me-up, and so we are happy and excited to share one of the recipes for Cacao Energy Bites, the very first workshop offered at Grand Velas Riviera Maya.

Grand Velas Riviera Maya’s Cacao Energy Bites

Ingredients:

• 1/3 cup powdered cocoa
• 16 dried dates
• 7 tbsp honey
• 1 tsp coconut oil
• 1 tsp Maca root powder
• 1 tsp acai
• 1/2 cup rolled oats
• 4 cups cashews
• For toppings: amaranth, chia, hemp seeds and grated coconut

How to Make It:

1. Chop the dates in a food processor before adding the cocoa, Maca, honey, coconut oil, oats, acai and cashews.
2. Pour the mixture into a bowl and mix until well combined.
3. Roll into balls a little under an inch and finish with topping of choice.

The post How to Make the Cacao Energy Bites from Grand Velas Riviera Maya appeared first on Islands.

You shouldn’t ever need a reason to visit Puerto Rico, but if your arm needs a little extra twisting when choosing between Caribbean destinations, focus on the food. The national dish, arroz con gandules y lechon, should always be one of the first meals on your vacation wish list, but no one would blame you if you want to get right to the mofongo. And if you’re nodding along and even drooling a little while reading this, I have good news: we have a heck of a mofongo recipe for you right now.

The perfect place to stay if you’re looking for Puerto Rican flavors taken to another level, the Wyndham Grand Rio Mar Puerto Rico Golf & Beach Resort has already gifted us a recipe for an amazing Sandia Burrata Summer Salad, but now it’s time to focus on the entrée. This is the type of meal you can reward yourself with after a day spent playing golf on a world-class course or simply relaxing on the beach or by the pool (or both).

And now you can make this at home, as if you need any more inspiration for planning your next Puerto Rico getaway.

Wyndham Grand Rio Mar Puerto Rico Golf & Beach Resort Green Plantain Mofongo with Shrimp

Ingredients:

• 3 green plantains peeled
• 1 teaspoon of salt
• 3 ounces of crispy bacon cooked
• 6 ounces of unsalted butter
• 8 shrimp 16/20
• 2 ounces of diced yellow onion
• 2 ounces of diced green pepper
• 2 cloves of minced garlic
• 1 tablespoon of chopped cilantro
• 2 ounces of seafood stock
• 4 ounces of diced tomato

How to Make It:

• Peel plantains and cut into 1-inch slices.
• Heat vegetable oil at 350 degrees, add plantain slices and fry until brown about 5 minutes, set aside and drain.
• In a mortar, crush garlic and salt until paste, add plantain, bacon and butter and pound until mash together all ingredients.
• In a sauté pan, add onion, peppers, shrimp, garlic, tomatoes, cilantro and seafood stock and cook for 4 minutes until shrimp is done. Season to taste with salt and pepper.
• Serve Mofongo in a pasta bowl and top with the shrimp stew.

The post How to Make the Green Plantain Mofongo with Shrimp from Wyndham Grand Rio Mar Puerto Rico Golf & Beach Resort appeared first on Islands.

It’s hard to imagine visiting any restaurant on Maui and not wanting to sit outside so you can enjoy, well, everything. That’s certainly the case for a Hawaiian institution as beloved as Merriman’s at the Ritz-Carlton Kapalua, where guests can sip Mai Tais and eat incredible meals while adoring the amazing panoramic views of Kapalua Bay. Oh, what we wouldn’t give to make that sentence a reality right now.

Of course, given everything that’s been happening, you won’t find any inside seating here right now. In order to adapt to the new norms of social distancing and health protocols, all Merriman’s Hawaii locations have embraced the Outdoor Grill concept, offering guests mouth-watering specials and incredible seasonal delicacies. Open daily from 4-8 p.m., Merriman’s Outdoor Grill is still big on views and some of the best food and drink you’ll find anywhere in Hawaii.

The good news is that Hawaii will soon reopen for tourism with a new pre-travel testing program, so it won’t be long before some of us are once again enjoying the many things we love about the Aloha State. For others, it’ll still be a while before we return. So, the very least we could is share this recipe for one heck of a quesadilla from Merriman’s. All you need to add is a fan so you can pretend you’re feeling that sweet Kapalua Bay breeze.

Merriman’s Kapalua’s Kalua Pig and Sweet Onion Quesadilla

Ingredients for the Quesadillas:

• 8 (8-inch) flour tortillas
• 2 oz fresh goat cheese
• 12 oz Kalua pork, including onions
• 8 oz shredded white cheddar cheese
• 4 oz freshly grated Parmesan cheese

Ingredients for the Mango-Chili Dipping Sauce:

(Makes about 3/4 cup)

• 1 mango
• 4 oz rice wine vinegar
• 1 oz granulated sugar
• 1 clove garlic, minced
• 1 tsp fresh cilantro leaves
• 1 tsp sambal oelek

How to Make the Quesadillas:

• Preheat the oven to 400° F. Use the roast or convection bake setting, if available.
• Place 4 tortillas on a baking sheet. Spread 0.5 ounce (1 tablespoon) of the goat cheese onto each tortilla.
• Follow with 3 ounces (3/8 cup) of Kalua Pork, 2 ounces of the cheddar and 1 ounce (2 tablespoons) of the Parmesan, spreading each layer uniformly.
• Top each stack with another tortilla to form a sandwich and compress lightly using the flat of your hand.
• Bake quesadillas for 6-8 minutes, until cheese bubbles and top of the tortillas are lightly browned. Use a wide spatula to lift each quesadilla onto a cutting board and cut into 6 pieces.

How to Make the Mango-Chili Dipping Sauce:

• Peel mango and cut into half-inch dice. Place half the chopped mango into a bowl, blender, or food processor and puree.
• Transfer mango puree into a small bowl.
• Place 1 ounce of the puree back into the blender. Add vinegar, sugar, garlic, cilantro and sambal.
• Blend with 3 short pulses, followed by 2 (3-second pulses). Place in a bowl and add 1/4 chopped mango.

The post How to Make the Kalua Pig and Sweet Onion Quesadilla from Merriman’s Kapalua appeared first on Islands.

Even though it has its own national “holiday” and even a weekly promotion at restaurants across multiple countries and continents, the taco still doesn’t get the love it deserves. If there’s a Mount Rushmore of food, the taco’s spot is secured along with pizza, while a number of other foods can battle it out for the two remaining spots. And while the taco is, at its core, such a simple food item, what makes it so special and worthy of our constant celebration is the creativity it inspires.

Take, for instance, the “World’s Most Expensive Taco” served at Grand Velas Los Cabos. How did it earn that title? Because this taco costs $25,000. I know what you’re thinking—when did Islands start competing with 2 Chainz for the Most Expensivest? We’re simply showing love to the ultimate in taco ingenuity, a “once-in-a-lifetime experience” that is comprised of langoustine, Kobe beef, Almas Beluga caviar and black truffle brie cheese, and topped with a truly phenomenal-sounding salsa made with dried Morita chili peppers, Ley.925 ultra-premium añejo tequila and civet coffee, all of which is served on a gold flake-infused corn tortilla.

Unfortunately, when National Taco Day rolls around on October 4, I will be all out of gold flake-infused corn tortillas. But the good news is our friends at Grand Velas Riviera Maya and Casa Velas provided us with a pair of equally creative and mouth-watering taco recipes that we can make to celebrate our favorite meal.

Octopus Tacos from Grand Velas Riviera Maya

Ingredients:

• 1 lb octopus
• 1 cup carrots, chopped
• 1.5 cup onion, sliced
• 1 cup celery, chopped
• 4.5 tbsp garlic, chopped
• 0.5 cup leeks, chopped
• 1 cup butter
• 1 tbsp vegetable oil
• 1 cup guajillo chilies, deseeded and sliced
• 1 cup lime juice
• Salt (to taste)
• Black pepper (to taste)
• Corn Tortillas (as needed)

How to Make It:

1. Place octopus, carrots, onion, celery, garlic, leeks, salt, and black pepper in a pot and cover with water. Bring to a boil and then simmer for 30 minutes. Remove from heat and allow to cool, drain and cut in bite sized pieces.
2. In a medium pan, sauté the remaining garlic, onion and guajillo chili in the butter and vegetable oil until fragrant. Add the octopus, lemon juice, and salt and pepper to taste.
3. Top tortilla with octopus mixture and serve.

Black Bean Purée Tacos From Casa Velas

Ingredients:

• 1 pack of tofu
• 1 avocado
• 1 can of black beans
• 1 yellow bell pepper
• 1 tomato, diced
• Taco shells

How to Make It:

1. Cut the avocado and tofu in small cubes, mix with salt, pepper and any other seasoning of your choice. Cut the yellow pepper in julienne.
2. On a pan, heat the purée and fill the taco shells.
3. Mix the tofu, tomatoes and avocado, and top your taco.
4. Garnish with red or yellow bell pepper julienne and serve.

The post Two Killer Recipes to Take National Taco Day to Another Level appeared first on Islands.

One of the most enjoyable aspects of staying at a Barceló property is knowing that you’re never going to be short on food options. If anything, the variety of dining experiences offered at these resorts might cause you to have extensive dinner debates with loved ones, costing you extra pool time, but the result is almost always worth it. Barceló‘s focus on combining regional cuisine with worldly fare is sure to put a smile on every face in your party, and it might even turn Aruba into your favorite destination for Japanese food. 

Barceló Maya Palace is a great example of this, as this beloved resort on the Riviera Maya is packed with dining options, from creative buffets and poolside finger foods to the Caribbean creativity of Caribe and the Brazilian-cut meat fiesta at Rodizio. Obviously, there are too many meals to choose from, so picking just one for a recipe we can all enjoy at home is a feat akin to tackling a third trip to the buffet at La Hacienda. 

But it turned out to be simple, because we asked for something fresh and delicious, and the culinary wizards at Barceló delivered with this simple-yet-fantastic and easy-to-prepare ceviche dish that is sure to be a hit at your next family or friendly gathering.

Barceló Maya Palace’s Ceviche

Ingredients:

• 1 pound fresh ocean fish fillet, diced 1/2 inch (snapper or halibut are recommended, but choose your favorite)
• 1.5 cups of fresh lime juice
• 0.5 teaspoon of sugar
• 1 medium white onion, chopped into 1/2 inch pieces
• 0.5 fresh hot green chili pepper (stemless, seeded and finely chopped)
• 1/3 cup chopped cilantro, plus some leaves to decorate
• 1/3 cup chopped green olives (manzanillos for a typical Mexican flavor)
• 1 to 2 tablespoons of extra virgin olive oil (optional)
• Salt
• 1 large or 2 small ripe avocados (peeled, pitted and diced)
• Toast, tortilla chips or crackers

How to Make It:

Step 1

In a 1.5-quart glass or stainless-steel bowl, combine fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means uneven “cooked” fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when opened. Drain in a strainer.

Step 2    

In a large bowl, mix together the green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

Make Ahead

Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,” drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.

Chef’s Notes

There are many ways to serve ceviche. Here are some of our favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

Suggested Pairing

Chile tends to be known for inexpensive reds, but the real secret is the country’s terrific Sauvignon Blancs. The cold winds off the Pacific give Sauvignon Blancs like this one a finely-tuned citrus zestiness, perfect for ceviche (something else they do extremely well in Chile).

The post How to Make Ceviche from Barceló Maya Palace appeared first on Islands.

Let’s face it: Packing up and moving to Barbados for a year of the best remote work situation imaginable is easier said than done. As much as we’d all love to bring a laptop and portable hotspot to Hastings Beach to answer emails and update JIRA tickets between swims, we will have to settle for living vicariously through people who actually get to do it (and if that’s you, email us and let us know all about it).

The good news is you can still bring a delicious piece of Barbados into your home without having to get your dusty luggage out of the garage. Barbados is well-known for a variety of delicacies and must-try street foods, including cassava pone, conkie and macaroni pie. So, when we asked for one of the most beloved dishes on the island, the generous team at Cruise Barbados delivered with this recipe for fish cakes.

This particular recipe comes from a true master of Bajan culinary delights, as Chef Creig Greenridge of CM Catering has twice been named Barbados Chef of the Year and was selected as the Caribbean Tourism Organization’s Rum & Rhythm People’s Choice Chef of the Year in 2018 and 2019. And when the people speak, we listen… and then eat the fish cakes.

Barbadian Fish Cakes Recipe

Ingredients:

• 2 lbs salted cod
• 1 oz dill, chopped
• 1 oz thyme, chopped
• 1 oz Marjoram
• 1 oz chives, chopped
• 3 oz onion, chopped
• 1 oz scotch bonnet pepper, chopped
• 1 tbsp pepper sauce
• 1 tbsp baking powder
• 2 lb white flour
• 1 ltr cooking oil
• 1 tsp cumin
• 1 tsp curry powder
• Salt and pepper to taste
• 16 oz water (plus extra if needed)

How to Make It:

• Boil cod twice for 30 minutes each time and submerge in water to cool before removing and shredding finely. Keep the salted cod water to add to the batter later.
• Mix dry ingredients together.
• Gradually add salted water from cod and mix gently with a spoon, or by hand, to form a thick batter. Add more water as needed.
• Add oil to saucepan and heat until it reaches 350°F.
• Coat a teaspoon in oil and scoop batter into balls.
• Drop formed batter into hot oil, being careful not to overcrowd the pan. Fry at medium heat until golden brown.

Dipping Sauce

Ingredients:

• 12 oz mayonnaise
• 3 oz mustard
• 20 oz lime juice
• 2 oz brown sugar
• 2 oz sweet chili sauce
• 1 oz Bajan pepper sauce
• 1 tsp dill, chopped

How to Make It:

• Add ingredients to bowl and whisk or stir until emulsified.

The post How to Make Fish Cakes from Barbados appeared first on Islands.

If there’s one thing that makes the Wyndham Grand Clearwater Beach so great, it’s the location. There’s no denying that being so close to one of the best beaches in the U.S. enhances any vacation experience. But anyone who has stayed at this resort and enjoyed the classic Florida getaway knows that there’s way more to this place than just the beach, and if there’s one element that really keeps people coming back year after year, it’s the food.

Whether enjoying fresh seafood and Asian-fusion cuisine with the stunning views at Ocean Hai or just grabbing cocktails and snacks from Dock’s Pool Bar & Grille, guests will surely choose a new favorite menu item each day, even if they’re mixing in meals at the area’s most popular restaurants. One meal recommendation that comes directly from the resort’s culinary team is the Summer Beach Tacos, which can now be enjoyed in the comfort of your own home, even if you don’t have one of the signature pool cocktails from Dock’s to enjoy with it. (Not like you don’t have plenty of other options.)

Gifted to us by Chef Sean Ragan, this recipe is especially great because of the liberties you can enjoy with the main ingredients. Not in the mood for chicken? Try it with shrimp. Not feeling the shrimp? Then it’s mahi time. Feeling especially bold? Make all three and eat it by the pool while your neighbors grill hot dogs.

Wyndham Grand Clearwater’s Summer Beach Tacos

Ingredients:

• Mojo chicken, garlic lime shrimp or blackened mahi
• 6″ flour tortilla
• Shredded green or red cabbage
• Pico de gallo
• Guacamole
• Grated queso fresco
• Sour cream
• Chopped cilantro

How to Make the Mojo Chicken:

• 1 Chicken breast, cleaned
• 0.5 cup fresh lime juice
• 0.5 cup fresh orange juice
• 0.25 cup olive oil
• 2 tsp. minced garlic
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 2 tbsp. chopped cilantro
• Kosher salt/black pepper to taste

Whisk all ingredients together and then marinate chicken for an hour before grilling or sautéing.

How to Make the Garlic Lime Shrimp:

• Shrimp, peeled and deveined
• 0.25 cup fresh lime juice
• 1 tbsp. olive oil
• 1 ea lime, zested
• 0.5 tsp. ground cumin
• 2 tsp. minced garlic
• 2 tbsp. chopped cilantro
• Kosher salt/black pepper to taste

Whisk all ingredients together and then marinate shrimp for an hour before grilling or sautéing.

How to Make the Blackened Mahi Mahi:

• Mahi fillet, cut lengthwise into strips
• 1.5 tsp. dark brown sugar
• 1.5 tsp. paprika
• 0.75 tsp. ground cumin
• 0.5 tsp. onion powder
• 0.5 tsp. garlic powder
• 0.5 tsp. kosher salt
• 0.25 tsp. black pepper
• 0.25 tsp chili powder
• Mix all dry ingredients together and then sprinkle on fish generously before grilling or sautéing.
• How to Make the Pico de Gallo:
• 6 ea plum tomato, diced
• 1 ea small red onion, chopped
• 0.5 ea. jalapeno, seeded and chopped
• 1 tsp. minced garlic
• 3 tbsp. chopped cilantro
• 0.25 cup fresh lime juice
• Pinch ground cumin
• Kosher salt and pepper to taste

Mix all ingredients together let and let sit for an hour before use.

How to Make the Guacamole:

• 3 ea avocado, peeled, pitted and diced
• 2 ea plum tomato, diced
• 0.5 cup red onion, chopped
• 1 tsp. minced garlic
• 0.25 cup fresh lime juice
• 3 tbsp. chopped cilantro
• Pinch, cayenne pepper
• Kosher salt/black pepper to taste

Mix all ingredients together until smooth unless you like it a little chunkier, then gently mix together ingredients to desired consistency.

The post How to Make the Summer Beach Tacos from Wyndham Grand Clearwater Beach appeared first on Islands.

It was the meal I was most excited for on my recent trip to the Guadeloupe Islands, and it was also fittingly the last thing I ate before heading to the airport for my return flight. Like Joey Tribbiani, I’ve never met a sandwich I didn’t want to eat, and all I heard from friends and fellow travelers prior to my visit was, “You have to try the bokit.” Needless to say, it was phenomenal and everything I’d hoped for. So much so that I ate about half my sandwich on the street and then stuffed the rest in a paper bag for my flight, hoping to savor it as long as humanly possible. (I finished it two minutes after being dropped off at the airport.)

Clearly, I’ve thought about that bokit a lot in the months since my visit, especially how I’d make one my own way. The ingredients I’d use—salami and bacon with a ton of cheese, probably—and the exact crispiness I’d aim for to give it the perfect crunch. I’ve even daydreamed about making a breakfast bokit with egg yolk dripping all over the place… this recipe is personal, if you can’t already tell.

But now the bokit belongs to us, thanks to the amazingly generous people of the Guadeloupe Islands. Fill this sandwich with whatever you’d like, but know it’ll still never hold a candle to the real thing. 

Bokit from the Guadeloupe Islands

Ingredients:

(This recipe will make six bokits.)

• 400 grams of flour
• 1 package of baker’s yeast or 20 grams of fresh yeast
• 1 tbsp of softened margarine, lard, or salted butter
• 20 cl of warm water
• 6 grams of salt

How to Make It:

• Pour the baker’s yeast into a bowl and add a little warm water. Leave on for five minutes.
• Add warm water progressively until you obtain a good, flexible consistency.
• Knead the dough for five minutes (it must not stick to the worktop). 
• Cover with cloth and let rise in a warm place for two hours. It should double in volume.
• Degas the dough and divide into six equal parts. 
• Spread the dough balls lightly with the rolling pin (about 1.5 cm thick).
• Heat oil in a pot at medium heat.
• Fry the bokits, flipping them regularly to obtain even cooking.
• Drain on adsorbent paper and fill your bokit.

The post How to Make Bokit from the Guadeloupe Islands appeared first on Islands.

When it comes to Saint Lucia, no view is a bad view. This is an island that was seemingly sculpted by sorcery into one of the most beautiful, romantic destinations on the planet, and that’s why you’ll never get us to stop raving about it. But one thing that is lost in all the talk of romance and Pitons is how amazing the culinary scene is on Saint Lucia, as locals take great pride in showcasing their food and drink specialties in multiple annual festivals.

The five-star Marigot Bay Resort & Marina is a shining example of a resort that offers the best of everything Saint Lucia has to offer, from stunning views of the bay from which it takes its name to the luxurious accommodations, like a Penthouse Suite with a private hot tub, which is undeniably one of the best spots for enjoying your surroundings. And then there’s the cuisine.

Whether grabbing a light treat like a lionfish roll (paired with a bottle of Veuve Cliquot yellow label) at the Brut Bar or sharing the Petit Piton Grilled Octopus and Saint Lucian Pot Fish at The Grill for a romantic dinner, there isn’t a bad decision to be made in terms of food. But if you need some inspiration ahead of your visit to Marigot Bay now that Saint Lucia has reopened, the resort has shared this incredible recipe for a blackened shrimp meal that might just blow the fourth wall off your home.

Marigot Bay Resort & Marina’s Blackened Shrimp with Watermelon, Feta, Arugula Leaves and a Lime & Chili Pepper Dressing

(Serves four)

Ingredients:

For the dressing:

• 0.25 cup (65ml) extra virgin olive oil
• 3 tbsp (45ml) fresh lime juice
• 1 tbsp (15ml) finely grated fresh ginger
• 1.5 tsp (7.5ml) garlic, finely chopped
• 0.5 tsp (.5ml) scotch bonnet pepper, finely chopped
• 2 tsp sugar
• Salt and pepper to taste

For the watermelon salad:

• 3 cups arugula leaves
• 1 cup parsley leaves
• 1 cup torn mint leaves
• 2 lb. piece seedless watermelon, cut into 1-inch cubes
• 20 kalamata olives, pitted and halved
• 1 small red onion, thinly sliced and soaked in ice water for 30 minutes
• 4 oz. feta cheese, crumbled
• 2 tbsp (30ml) extra virgin olive oil
• 2 limes, halved
• Salt and pepper to taste

For the shrimp:

• 4 tbsp (60gm) blackened spice
• 1.5 lbs shrimp uncooked, peeled
• 1 tbsp (15ml) olive oil

How to Make It:

First make the dressing. Combine all dressing ingredients and stir well. Taste and add more chili, salt or pepper for a little more flavor, if necessary.

Next, the salad. In a large bowl, toss together the arugula, parsley and mint. Divide greens between 4 serving bowl or plates. In another bowl, toss watermelon, olives and onion. Spoon the watermelon mixture, with its juice, evenly over the greens. Sprinkle each salad with some feta and drizzled with olive oil.

Now, the shrimp. Mix the shrimp with the blackened spices and heat the olive oil. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes.

Add dressing to each salad plates and place the shrimp on each salad.

The post How to Make the Blackened Shrimp Salad from Marigot Bay Resort & Marina appeared first on Islands.