|
Explorers Cookbook and Travel Guide: Pirate's Edition
Pirates Edition's stories come from my following in the footpaths and the wake of these explorers who -— from my point of discovery--
started in Jupiter, Florida. It starts back in 1660 when a Spanish aviso vessel (a kind of dispatch or advice boat) met its end along Jupiter on Florida's east coast. It is called the
Jupiter Wreck. In 1987, two surfers fell off their boards one day and saw what they thought was a canon and reported it to a lifeguard.
Two days later, while on his morning training swim, the lifeguard refound the canon and contacted a master mariner and marina owner, Captain Dominic
Addario, who had equipment capable of recovering the find. They agreed to form a joint venture to recover it.
The ship was carrying treasure -- gold and silver! To date, over 15000 gold, silver and artifacts have been recovered. This wreck is still being
recovered today, well into the 21st century, and I can personally assure you that more treasure is recovered each and every dive season.
The main cultural deposit of the wreck, Captain Dom and I believe, is still left in the sandy bottom of the waters.
It is because of these treasure coins that I wanted to travel their origins and follow in the footpaths of the
explorers and pirates.
This book is a collection of some of the most popular entertaining recipes of foods from the many travels I have had the privilege of taking through
the companionship of my husband, Captain Dominic Addario, 21st Century Undersea Explorer. He has been written about and interviewed internationally
for his unique findings and recovery of a 17th-Century Kings Messengers Ship that sank in 1660 just
off the shores of Jupiter, Florida, U.S.A.
It has been because of his life's fascinating experiences that the cruise-ship industry seeks him out to be an enrichment speaker aboard their fleet.
The destinations have been cruises on the paths which the old explorers and pirates alike have taken many years ago. It only comes naturally that with all
the most exquisite meals served to us aboard some of the most elite ships and the original ethnic/native foods offered onshore, I can truly comment
and share with you. Likewise, we threw numerous cocktail parties to entertain our own cruising guests aboard our research vessels.
Jamaica: One stop along the wayJamaica had been a Spanish colony, but came under British rule in 1655. Disease killed most of the natives there, so Africans were imported to work on the sugar plantations. The descendants of these African slaves now make up more than ninety percent of the island’s almost three million inhabitants. It is the third-largest island in the Caribbean (after Cuba and Hispaniola). Much of the island's culture centers on its musical scene, specifically reggae. Jamaica offers more than balmy weather, reggae music, rich coffees and rums, exotic fruits. Jamaican foods are derived from many different cultures that settled there, including British, Dutch, French, Spanish, East Indian, West African, Portuguese, and Chinese.
Jamaican "Jerked" Gastronomy
SERVES 12Ingredients 12 fresh chicken breast tenders 1 cup Jamaican jerk marinade (or, for the adventurous, see below)
Authentic Jerk Rub Mix together: 2 cups fresh pineapple, finely chopped 1 cup cucumber, finely chopped ¼ cup red onion, chopped 2 tbsp. fresh cilantro, chopped 1 tbsp. rice vinegar Cooking Instructions—wash hands throughout the process. 1. Place chicken in large resealable plastic bag; add marinade. Refrigerate chicken at least 30 minutes, up to 4 hours. Soak skewers in water at least 30 minutes. Meanwhile, combine remaining ingredients in medium bowl to make salsa. Chill until serving time. 2. Preheat broiler or grill. Remove chicken from bag and discard marinade. Thread chicken onto skewers. 3. Broil skewers 4 inches from heat, turning once, 7 to 10 minutes or until done (internal temp 170°F). Serving Suggestion: Serve on skewers with pineapple salsa. Refrigerate leftovers. NOTE: When handling these little red devil Scotch bonnet peppers, WEAR RUBBER GLOVES. These peppers are the hottest of peppers. The oils that coat them give off a hellacious sting. It can be dangerous to your eyes and nose and could cause redness or swelling. The good news is that it will wear off. Dab soap on the area without spreading the oil.
|
