Posts Tagged With: community

The Traveling Foody – Red Lantern Seattle Washington

Welcome to the New Year Travelers and Foody fans.  Boy, we have been so busy the past couple months in the great Northwest and hope that you have had a wonderful holiday and your new year has been blessed with many blessings.  A few days ago we had an outing to the International District to visit our friends at the Red Lantern.   A brisk walk in the Seattle cool air created quite an appetite for a hardy lunch.   The Red Lantern serves contemporary Asian cuisine located in the heart of Seattle’s International District.  The lunch menu offers a wide range of dishes which are served with homemade soup and roasted corn tea that will warm your body up nicely.  When it was time to order we decided on the Singapore Rice Noodles and Shanghai Chow Mein.  The first consisted of thin-vermicelli stir-fried noodles with shrimp, BBQ pork, eggs, bean sprouts and curry powder and was delicious.  The second dish consisted of stir-fried egg noodles with shredded pork, Chinese mushrooms, win sweet soy and balsamic vinegar; equally as tasty.

 homemade soup

homemade soup

Singapore Rice Noodles. thin-vermicelli stir-fried noodles with shrimp, BBQ pork, eggs, bean sprouts and curry powder.

Singapore Rice Noodles. thin-vermicelli stir-fried noodles with shrimp, BBQ pork, eggs, bean sprouts and curry powder.

Shanghai Chow Mein.  Stir-fried egg noodles with shredded pork, Chinese mushrooms, win sweet soy and balsamic vinegar.

Shanghai Chow Mein. Stir-fried egg noodles with shredded pork, Chinese mushrooms, win sweet soy and balsamic vinegar.

The food was fresh and not drowning in sauce (and losing its true flavor) like most places.  Service was quite punctual and the price was just perfect; averaging about $7.95 per dish.  With our bodies all fat, dumb and happy, we were ready to get back to the cool winter walk to the ferry.  We cannot wait to experience dinner at the Red Lantern in the future.  If you are in the area and have a chance to experience our friend’s nice eatery in the International District, do so.  A great place to dine for lunch.

520 South Jackson Street 

Seattle, WA 98104

(206) 682-7211

Monday – Saturdays: 11:00am-2:30pm; 5:00pm-9:30pm

http://redlanternseattle.com/

-Damien – The Traveling Foody

 
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The Traveling Foody – Edible Flowers

Welcome travelers and Foody fans to another Traveling Foody blog.  Spring is upon us and we have been prepping the garden for some wonderful vegetables and fruits.   One of the major changes in our food this year was getting supplies for free and using recycled items as planters to hang.  Lucky for us we live around farms just outside the city.  Our big freebie this year is fertilizer from a local horse ranch. That combined with more worms, I think we will have a great year.  We are so fortunate to have a space where we can grow a wide variety of fruits and vegetables, many of which are used to trade with others and as gifts to other families.  It’s a wonderful thing to be able to give the gift of food you have so passionately and lovingly grown.

For the past few months, edible flowers have been coming up in various conversations.  It all started with a phone conversation I had with my grandfather.   He was telling me stories of his grandparents making wine and salads out of dandelions when he was growing up and this got the Traveling Foody family thinking of other edible flowers.  With many country’s economic status being in a downward spiral, you can’t beat the freebies that Mother Nature provides us with.  Another wonderful aspect of edible flowers is that they transform common food into a colorful journey.  The colors and tastes provide our foods with excitement and contrast.

Here are a few tips on edible flowers.  Please take the time to do a bit of research on when and what part of the plant you can eat.  We know that you’ll find it very interesting and historic. Following  are a few following plants you can eat:

Note:  Please read up on each plant.  There are stages and levels of consumption that you could become sick from.   Please make sure you research when to harvest and if you are allergic to any of these plants.  Some of these plants there are particular times and way to cook them.

Flowers you CAN eat:

  • Tuberous Begonias
  • Wax Begonias
  • Calendula
  • Carnations
  • Chrysanthemums
  • Clover
  • Cornflower
  • Dame’s Rocket
  • Dandelions 
  • Day Lilies  NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.
  • English Daisy
  • Apple Blossoms  NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous.
  • Banana Blossoms
  • Citrus Blossoms
  • Elderberry Blossoms  NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea.
  • Fuchsia
  • Garden Sorrel
  • Gladiolus
  • Alliums
  • Chive Blossoms
  • Garlic Blossoms
  • Angelica
  • Anise Hyssop
  • Basil
  • Bee Balm 
  • Borage 
  • Burnet 
  • Chervil
  • Chicory
  • Cilantro/Coriander 
  • Fennel 
  • Ginger 
  • Jasmine  NOTE: The false Jasmine is in a completely different genus, “Gelsemium”, and family, “Loganiaceae”, is considered too poisonous for human consumption. This flower has a number of common names including yellow jessamine or jasmine, Carolina jasmine or jessamine, evening trumpetflower, gelsemium, and woodbine.
  • Lavender NOTE: Do not consume lavender oil unless you absolutely know that it has not been sprayed and is culinary safe.
  • Lemon Verbena
  • Marjoram 
  • Mint 
  • Oregano
  • Rosemary 
  • Safflower 
  • Sage
  • Savory 
  • Thyme 
  • Hibiscus
  • Hollyhock
  • Honeysuckle  NOTE: Berries are highly poisonous – Do not eat them!
  • Impatiens 
  • Johnny-Jump-Ups
  • Lilac
  • Linden  NOTE: Frequent consumption of linden flower tea can cause heart damage.
  • Marigold Nasturtiums
  • Pansy 
  • Peony
  • Primrose 
  • Roses 
  • Sunflower
  • Tulip Petals NOTE : Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower. 
  • Vegetable Flowers: NOTE: Avoid – the flowers of tomato, potato, eggplant, peppers.
  • Asparagus.
  • Arugula 
  • Artichoke
  • Broccoli Florets
  • Corn Shoots 
  • Mustard  NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches.
  • Okra 
  • Pac Choy
  • Pea Blossoms  NOTE: Flowering ornamental sweet peas are poisonous – do not eat.
  • Radish Flowers 
  • Scarlet Runner Beans
  • Squash Blossoms
  • Violets 
  • Yucca Petals 

The most freely available to the planet is the dandelion.  Like many others dandelions are filled with nutrients such as b vitamins, vitamin C, E and k and beta carotene.  They also contain the minerals iron, calcium, magnesium, sulfur, phosphorus and zinc.

Using the Dandelion

  • Use the spring leaves for a salad.  You may also us the bud before it blossoms and has a larger stem.
  • Dry the leaves for making tea.
  • Fresh leaves are good for juicing.
  • Use the flower for salads
  • Dandelion wine
  • Jelly
  • Cookies
  • When the plant has matured, you can dry and roast the root then grind for a coffee substitute. 
  • Roots can be boiled to make a nutritious tea.

Dandelion Greens with Olive-Oil Dressing

Serves 4-6

 

Ingredients:

  • 1/4 Cup extra-virgin olive oil
  • 2 Garlic cloves, thinly sliced lengthwise
  • 1/4 Cup sliced almonds
  • 1/2 Cup golden raisins
  • 2 Tablespoons Sherry vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Pound Spring dandelion leaves

Directions:

Heat olive oil in a 10-inch heavy skillet over medium-high heat.  Then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes.  Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute.  Remove from heat and combine vinegar, sugar, salt, and pepper.

Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

Thank you all for stopping buy and look out for the release of our Foodie Pets book in a couple weeks.

-Damien – The Traveling Foody

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The Traveling Foody – Super Bowl Party Fun Time Extravaganza

Welcome travelers and food lovers to this week’s blog.  It’s not just another day in America.  It’s Super Bowl time.  For those of you that are not up to speed on what the Super Bowl is, it’s the final winner take all game for the National Football League.  The Super Bowl parties have grown to a scale of hundreds of millions of viewers.  Why?  For the game?  For the funny commercials?  Or is it the entertainment?  The Super Bowl party is one of the major entertaining parties of the year.  The fans, commercials, food.  Oh yeah… There is the game to.  The great thing about this type of party is that it’s relatively easy going for the host(s) and the guests.  So don’t hold back on the TVs in every room and the copious and various types of food and drinks. The high strung competition level during the Super Bowl brings out the best in everyone.

Food Tips:

  • Do as much as you can ahead of time as you can.  This will give you more time to entertain.
  • Raw vegetables are a healthy choice and easy to prepare.
  • Finger foods are a hit and can be prepared the day before.
  • Crock-Pots are a great way to keep food warm.
  • Chicken wings are always a fan favorite for the party.
  • A nacho bar is a tasty and an inexpensive treat to feed the crowd.

As requested by the Traveling Foody family and friends we will be providing the party goers with elk meatballs.  One will be with a cranberry chili sauce and the other with a root beer bbq sauce.  Both are very special and very yummy.  Below is the recipe for the elk meatballs in cranberry chili sauce.  You can make the root beer bbq sauce the same way by combining 1 part of your favorite root beer and 1 part bbq sauce. This recipe and others can be found in our book Around the World in 80 Recipes, which can be purchased at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4 in both hard copy and Kindle formats.

Elk Meatballs with Cranberry Chili Sauce

Ingredients

  • 2 lbs Elk meat or combine 1 lb ground elk and 1 lb ground pork
  • 2 eggs, lightly beaten
  • ½ cup dry Italian bread crumbs
  • ¼ cup onion, finely chopped
  • 1 Tablespoon catsup
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon dried basil
  • 1 Tablespoon salt
  • ¼ Tablespoon pepper 

Sauce Ingredients

  • 1 (10 oz) Heinz Chili Sauce
  • 1 (10 oz) Ocean Spray Jellied Cranberry sauce

Directions

In a bowl, combine meatball ingredients; mix well.  Shape into 1-inch balls.  Place on rack in shallow roasting pan.  Bake at 350°F 10 to 15 minutes.  Remove meatballs.  

Combine jelly and chili sauce in 3-quart saucepan.  Cook over medium heat until jelly is melted, stirring to mix well. Add meatballs. Simmer for ½ hour on stovetop or place in crockpot on high for 1 hour or low for 2 hours.

-Damien – The Traveling Foody

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The Traveling Foody – Tailgating

Hey there travelers and foodie fans.   Welcome to this week’s adventure.  It’s that time of year when Americans gather for two things; Tailgating and the various sporting events that follow.   Not everyone can get into the stadium to experience the game and oddly enough, many don’t even want to.  Those are the hardcore tailgaters.  They are the ones who arrive early to the party and thrive off the divine showing of their flare.  That’s right, Tailgaters.  It’s all about the crazy social event packed with amazing vehicles which strap on and let loose the power of the party.  Between the grilling madness, TV’s and sound systems battered off the generator, and the various alcohol infused fun, a tailgating party is like no other party.

If there is one person you need to answer any questions about tailgating, it’s this man; Joe Cahn, the self-declared Commissioner of Tailgating.  This guy is the epitome of hardcore and the Traveling Foody team has so much respect and love for the man.  He has traveled all over the United States tailgating and sharing his love and passion for the event by sharing food and stories with various fans.  We here at the Traveling Foody salute you, Joe Cahn.

When your vehicle is parked and tents and grilling apparatuses are ready, it’s time for a few games to work up that appetite.  Some of our favorite games to play at a tailgating party are beer pong, flip cup, corn hole and ladder toss.  We will leave you to investigate the explanation of the game titles.  Now that you have played the game and have created that appetite, it’s time to eat.  The old style tailgating brought you some great foods such as hamburgers, hot dogs, coleslaw and potato salad.  With modern technology, bringing the house to the tailgate is easier than ever. Plus it’s a convenient way to show you’re off your rig and cooking skills to the masses.  If you are lucky you could find yourself participating, watching or tasting the wonders of a tailgating cook off.

I like to leave you with a couple recipes this week that will surely impress the hardest of the hardcore tailgating foodie.  First, a Black Bean and Granny Smith Salad that will rock the tailgaters taste buds.  The recipe can be doubled, tripled, etc… And finally we have the Grilled Mussels with Red Pepper Relish.

Thank you all for stopping buy and I look forward to your wonderful likes, reposts, responses and emails each and every week.  Keep on traveling and exploring food and cultures!

 

Black Bean and Granny Smith Apple Salad

4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 1 pinch cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 Granny Smith apples, unpeeled, cored, and chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh cilantro

Directions

Heat the oil in a skillet over medium heat.  Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper.  Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro.  Refrigerate until cold before serving.

 

Grilled Mussels with Red Pepper Relish

Serves 4 – 6

Ingredients:

  • 3 red bell peppers
  • 3 slices of bacon
  • 2 tablespoons red wine vinegar
  • 24 mussels, cleaned
  • ½ head red leaf lettuce

Directions:

Roast the bell peppers on the grill over high heat for 4 – 7 minutes, rotating so that all sides get toasted.  Put the pepper into a plastic or paper bag for 8 minutes.  Peel away the skin, discard the seeds and stems, and chop the peppers finely.  Cook the bacon in a pan on the stove until crisp, crumble, and combine with peppers.  Toss the mixture with the vinegar. 

Grill the mussels over heat until they pop open, 3 – 5 minutes. Put a spoonful of the relish in each mussel and serve over the lettuce leaves.  Do not eat any unopened mussels.

 

-Damien – The Traveling Foody

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Love your Avocado!

Welcome back travelers and foodie lovers to this week’s blog.  Seeing that we recently have been traveling in and out of South America and México I figure we would talk about one of my favorite fruits which is the avocado.

The state of Puebla, México is noted for originating the avocado.   Scientists have found avocado growth evidence in Puebla dated back to 10,000 BC.  The agricultural development of the fruit has a long history in South America as well.  One of the more interesting particulars of an avocado is the harvesting of the fruit.  Did you know that avocados do not soften while maturing on the tree?   Crazy right?  The tree in which the avocado grows on can act as a better storage unit than your fridge.  That’s right!  The fruit can actually be stored better on the tree for many months past maturing than the fridge or just sitting around.

Many think an avocado is a vegetable but it is not, it’s a fruit which is related to the berry family.  The avocado is also referred to as the alligator pear due to its green and rough exterior.  Another interesting topic about avocados is the name.  The Aztecs name for the fruit was “ahuacatl” meaning “testicle,” due to the shape of the fruit.  When the Spanish explores came and could not pronounce the Aztec word for the fruit they named it aguacate.  The later, well known term, “avocado” was formed by the Spanish which was formed from the Nahuatl origin of the word of the fruit.  The Spanish have other terms that they obscured from the Nahuatl that coincide with the usage of the fruit such as guacamole.  The Nahuatl term that the Spanish transitioned was ahuacamolli.

Some other fun facts:

  • Spaniards found they could use the juice from the seed for ink.
  • In 1519, Cortez had seen that the avocado was a staple in the native diet.
  • In 1554, Francisco Salazar mentions in his book the New Spain, the avocado being sold in the market place.
  • Seamen in the 1700’s would spread the fruit on their biscuits and call it midshipman’s butter.
  • In 1833 the first avocado tree in Florida was planted.

I like to leave you this week with a couple of wonderful recipes that The Traveling Foody family love to make.  One is an Avocado Fries side dish and the other is an Avocado and Black Bean Salsa.

Also, visit our facebook page https://www.facebook.com/TravelingFoody and our wonderful website at www.thetravelingfoody.com for more information and some of our merchandise. Your support sustains the Traveling Foody and all that we stand for and it is greatly appreciated!

Avocado Fries

Ingredients

  • Canola oil for frying
  • ¼ Cup all purpose flour
  • ¼ teaspoon salt plus a bit more for taste
  • 2 Large eggs, lightly beaten
  • 1 ½ Cups panko breadcrumbs
  • 2 Firm avocados, cut into ½ inch wedges

Directions

Pour the oil to a depth of 1 ½ inches into a medium sauce pan.  Heat the oil to 275°F.  Combine flour and salt into shallow plate.  Put eggs and panko in separate shallow plates.  Dip the avocado wedges in flour, shaking off the excess.  Dip in the egg, and dredge in panko to coat.

Fry avocado wedges in batches, 35 – 60 seconds until golden brown.   Drain on paper towel.  For large batches, place previous fried wedges on baking sheet and place in oven at 200°F until the rest of batch is done.  Sprinkle wedges with additional salt to taste.

Avocado Black Bean Salsa

Ingredients

  • 1 Can black beans, drained and rinsed
  • 1 Cup corn, thawed
  • 1 Can fire roasted diced tomatoes, with juice
  • 2 Garlic cloves minced
  • ¼ Cup packed cilantro, chopped
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons light olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced canned chipotles in adobo sauce
  • ½ teaspoon salt
  • 2 avocados diced

Directions

Combined all ingredients except avocados.  Blend well.  Fold in the avocado and serve with chips.

-Damien – The Traveling Foody

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Welcome to England!

Cheerio and welcome travelers and foodie lovers to this week’s The Traveling Foody adventure in England.  As the 2012 Summer Olympics come to a close in England, I like to honor all the participants; from the athletes who performed their hearts out to the family and fans that have supported them throughout their lives, thank you for your outstanding performances.  Not only have there been ups and downs but many surprises and drama to the 2012 Summer Olympics.  Although, I am an American, I fully respect any great athlete and to see England take the Gold in their country for Men’s tennis… Well that was great to see!  Another highlight for us was watching the Water Polo events.  All in all, this has been a great experience for us and for many others for there was so much passion and determination by all of the athletes, coaches and supporters.

 

There might be a few readers that are unaware of England’s topography, migration and cuisine.  England is located in northern Europe between Scotland and Wales and has a temperate climate which allows farmers to produce a wide range of foods.  Early settlers grew wheat and barley for breads. Later, Romans brought new herbs and introduced farming techniques such as fencing livestock to supplement the hunter-gathering diet.  During the Viking invasions, the Danish and Norwegians brought with them smoking and fish drying techniques.  Many meals after this time were prepared as a stew or pottage.  English cuisine today has retained the heart of its earlier cooking history while utilizing its global shipping hub to incorporate herbs, meats and spices in creating the savory and sweet taste the world has come to know as English cuisine.

Cuisines of England that we love but are not limited to:

·         Toad in the Hole

·         Fish and Chips

·         Yorkshire pudding

·         Shepherd’s/Cottage pie

·         Bangers and Mash

·         Apple Crumble

·         Black pudding

·         Bubble and Squeak

 

I would like to leave you with a Lamb Kebab in Spicy Yogurt Dressing recipe which is featured in the England section of Around the World in 80 Recipes, which can be purchased at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4.  The book also consists of a Shepherd’s pie and Toad in a Hole Recipe.  Don’t for get to visit the website and faceboook page for cool photos and updates.

Cheers!

 

Lamb Kebab in Spicy Yogurt Dressing

Serves 4

Ingredients

  • 1 large corn-on-the-cob
  • 8 shallots
  • 5 oz natural yogurt
  • 1 garlic clove, skinned and crushed
  • 2 bay leaves, crumbled
  • 1 Tablespoon lemon juice
  • 1 teaspoon ground allspice
  • 1 Tablespoon coriander seeds
  • 1 ½ lb boned leg of lamb, cut into 1 inch cubes
  • 8 oz zucchini cut into ¼ inch slices
  • 4 tomatoes, halved
  • salt and pepper
  • lemon wedges, to garnish

 

Directions

Blanch the corn in boiling salted water for 1 minute, drain well, cut into 8 pieces and set aside.  Blanch the shallots in boiling salted water for 1 minute, skin and set aside.

To make the marinade, pour the yogurt into a shallow dish and stir in the garlic, bay leaves, lemon juice, allspice, coriander seeds and salt and pepper.

Thread the lamb cubes on to eight skewers with the zucchini, tomatoes, corn and shallots. Place in the dish, spoon over the marinade, cover and leave for 2-3 hours, turning occasionally to ensure even coating.

Grill the kebabs for about 15-20 minutes, turning and brushing with the marinade occasionally.

Spoon remaining marinade over the kebabs and garnish with lemon wedges.

 

-Damien – The Traveling Foody

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Surfs Up!

Welcome back travelers and foodie lovers to this week’s The Traveling Foody Blog.  The past 3 weeks we have been up and down the Southern parts of California, in and out of Mexico and South America.   I figure we talk a bit about beaches around the world and the surf culture which it inhabits.  Growing up surfing and being exposed to the beach life, I will always have a place in my heart for such things and a connection to the people, language, fashion, music, sport, food and art.  What does beach life and surfer culture mean to me?  It means I’m free; one with Mother Nature and at home.  Two highlights when I surf are being able to swim with smart and fascinating animals and the meal to replenish the body after a workout with the surf.  I still get slack from friends and people for saying, “Dude” and, “Stoked” in every sentence.  But I don’t mind.  It’s these types of things that make us who we are.

 

The history of surfing is rich in culture and can be traced back to the ancient Polynesians.   The modern popularity and culture of surfing began to burgeon during the 1950’s and 60’s in Hawaii, California and Australia.  Then, the surf culture began to affect fashion, literature, films and music.  Given that surfing on the oceans has a restricted geographical necessity (i.e. the coastline), the culture of beach life often subjected the surfers and vice versa.  In the 60’s, the surf culture of Southern California popularized the bikini, board shorts, the woodie wagon and of course music such as the Beach Boys and Dick Dale.  Surfing has also influenced the creation of new sports such as skateboarding and snowboarding.  When the waves were down, the surfers needed to continue their flow with the sea but they only had asphalt so they attached wheels to a smaller board and called it Skateboarding.

 

I love surfing and chilling around the Southern regions of California and Baja.  Here are a few beaches The Traveling Foody crew loves and recommends:

 

Bells Beach (Victoria, Australia)

Home of the Rip Curl Pro and featured in the movie Point Break and 1966s The Endless Summer.

Lover’s Beach (Baja, California Sur, Mexico)

This hidden cove with rock formations springing out makes for an excellent destination for the romantics.

Byron Bay (Australia)

Byron Bay is not only known for the surf but the pubs, cafés and the music scene.

Pipeline (Oahu, Hawaii)

Known for the reef breaks the beach offers some of the most amazing and beautiful curls in the surf.

An Bang Beach (Hoi An, Vietnam)

An Bang Beach offers soft waves and beautiful white sand.

Southwestern Beach (Koh Rong, Cambodia)

One of top beaches that the Gulf of Thailand with over 5,000 meters of untouched white sand.

Sun Island Beach (Maldives)

Some people might say this would be the best beach.  In the middle of the Indian Ocean this gem will take your breath away with the coral reefs being visible from the beach.

Nungwi (Zanzibar)

The shallow waters of Nungwi’s shores will have you thinking you can walk on water.

 

For more information visit us on facebook or at www.thetravelingfoody.com

I like to leave you with a refreshing Shellfish Watermelon Ceviche.

Shellfish Watermelon Ceviche

6 servings

Ingredients:

  • 1 navel orange
  • ½ cup fresh orange juice Plus 1 Tablespoon
  • ¼ cup fresh lime juice
  • ½ cup diced seeded watermelon
  • ½ teaspoon finely grated peeled ginger
  • 1 ½ Tablespoons finely diced red onion
  • 2  teaspoons finely chopped fresh jalapeño
  • ½ teaspoon salt
  • ¼ lb sea scallops cut into ½ inch pieces
  • ¼ lb large shrimp in shell, peeled, deveined, and cut into ½ inch pieces
  • ¼ lb cooked lobster meat, cut into ½ inch pieces
  • 1 ½ Tablespoons chopped fresh mint

 

Directions:

Cut, peel and remove segments of the orange free from membranes. Chop enough segments to measure ¼ cup.  Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeño, and salt (to taste) in a large bowl.  Bring a 1-quart saucepan three-fourths full of water (Seasoned with salt) to a boil and add scallops.  Reduce heat to a simmer and poach scallops until just cooked through, about 1 minute. Transfer using a slotted spoon to a bowl of ice and cold water to stop cooking.  Bring water in saucepan to a boil and poach shrimp the same as scallops.  Drain the shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.  Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt.  Covered and chill at least 1 hour.

 

-Damien – The Traveling Foody

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South America! Here We Go!

Welcome travelers and foodie lovers to this week’s venture in culture, food and topography.  This week we are visiting various regions in South America and loving every bit.

 

Both North and South America are named after the cartographer and explorer Amerigo Vespucci.  During Christopher Columbus’s exploration, it was Amerigo that thought Columbus ventured to a new world and not Asia.  Following the Feminine names of regions in Europe and Asia, the newly explored area was named America.  Inca, Azteca and Mayan culture were the largest empires in South American history.  The Aztecs were a powerful society until Hernando Cortez, a powerful Spaniard military leader, declared war on them.   The Aztecs were outmatched by the military modernization.  Over 600 years ago the Mayan culture developed until the culture disappeared due to wars and famine.  The Inca built their society high in the Andes Mountains and like the Mayan the Inca battled too many wars, thus over utilizing the supplies of the entire society.  At this point the majority of South America was ruled and occupied by Spain.

 

In the old world, many of the South American natives knew how to grow and harvest a large variety of various plants.  South American land is as diverse as is its culture.  Like Mexico, when European settlers arrived, they incorporated native dishes with their own fare.  Like North America, South America is comfortably nestled between the Pacific and Atlantic oceans.  The numerous fruits and fresh fish are a true staple in the Amazonian region.  The large mass of Argentina and the long coastline of Chile provide the region with lamb, venison and fresh food from the sea.  Peru is known for their llamas and for the over 4,000 varieties of potato and sweet potato.  Feijoada, which is a bean, beef and pork stew and is made all over Brazil.  One can spend a lifetime exploring the various cuisines and culture of South America.  It’s easy to see the love and passion come out in the many cultures and foods of South America.

 

Many people now have heard stories about the cowboys of North America, but very few people and movies have been made about the cowboys of South America.  The Cowboys are named Gauchos and are famous for their horsemanship.  Most of South America is mountainous creating topography hard to travel on land.  Brazil leads plane manufactures in South America in production due to the size and shipping accessibility.  Another great topic is coffee.  Columbia is the largest coffee producer in the world. The beans are dried and roasted to bring us morning and late night coffee pleasure.   One last cultural that is a must when visiting South America is to make your way to Brazil 46 days before Easter.  It’s CARNAVAL!  Carnival, or Carnaval is a celebration in Brazil.  Rio de Janeiro is the capital of the festival, and although we will not be in that area next year we will have our fellow traveling foody reps reporting and photographing next year.

 

I like to leave you this week with yet another recipe from one of my books.  Around the World in 80 Recipes can be purchased on Kindle or Paperback at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4.

Have a wonderful week and I look forward to exploring with you.

 

Feijoada

Serves 10 to 12

Ingredients

  • 3 strips of raw bacon
  • 2 onions
  • 3 cloves garlic (or 1 teaspoon garlic powder)
  • 1 lb smoked sausage
  • 1 lb boneless beef (any cut of meat)
  • 1 (14-oz) can stewed tomatoes
  • 1 cup hot water
  • 1 Tablespoon yellow mustard
  • 4 cups canned black beans
  • salt and pepper

 

Directions

Cut the bacon strips into big pieces.  Fry them in a large pot over medium-high heat for 3 minutes, stirring often.  Turn the heat down to medium.  Cut the onion in half.  Peel off the skin and outer layer.  Chop both halves into small pieces.  Peel the cloves of garlic. Chop them into small pieces.  Add the onions and garlic to the bacon in the pot.  Stir until the onions are soft, about 3 minutes.  Cut the sausage and beef into 1-inch pieces.  Add them to the onions and garlic.  Cook until the meat is brown on all sides.  Add the stewed tomatoes (with juice), hot water, yellow mustard, and some salt and pepper.  Turn the heat down to simmer.  Cover the pot.

Cook for about 45 minutes, stirring often.  If it looks too thick, add more water, ¼ cup at a time.  Add the black beans (with liquid).  Cover the pot, and cook for 10 more minutes.  Serve in a bowl.

 

-Damien – The Traveling Foody

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¡Viva México

Hola viajeros y amantes del gourmet.  Hello travelers and foodie lovers.  This week we explore Mexico.  A current attraction in Cancún, Mexico is “Bodies” by Jason deCaires Taylor.  Taylor creates hundreds of life-size human sculptures which act as a coral reef.  With the installment of the sculpture, marine biomasses, fish and tourism will divert attraction from the old reefs, thus giving the old reefs a better chance of natural rejuvenation.  Another attraction to Mexico is Copper Canyon which you might recognize the name from the show “Man vs. Wild” on the Discovery Channel.  The canyon is made up of 6 distinct canyons in the southwestern region of Chihuahua, Mexico.

 

Mexican food and the culture is something to be appreciated.  Like most countries, a meal is a bonding experience.  Mexican foods and culture are no stranger to this experience.  Mexico has introduced many wonderful products such as peanuts, vanilla, beans, tomatoes and of course CHOCOLATE!  From the Aztec’s usage of salsa and tamales to the Mayan’s incorporation of tortillas with bean paste, ancient Mexico has introduced myriad infusions of their cuisine to the world’s table.  With European settlers in the 1500’s bringing new products and livestock, Mexican food had reached new tasty heights.  The combination of indigenous and European traditional food has become Mexican cuisine as we know it today.  Present Mexican cuisine is so delicious and hard to resist.  With a few margaritas, an afternoon meal can easily run into a meal at dusk.

 

This week I leave you with a Black Bean Salad recipe found in my book Around the World in 80 Recipes.  The book can be purchased on Kindle or Paperback at http://www.amazon.com/Damien-T.-De-Witte/e/B0080YZEU4.

Have a wonderful week and I look forward to exploring South America with you next week.

 

Black Beans Salad

Serves 6

Ingredients

  • 6 cups cooked brown rice
  • 1 (15 oz) can black beans , rinsed and drained
  • 1 (15 oz) can corn , drained
  • 4 fresh tomatoes, diced
  • ½ cup red onion, chopped
  • ½ cup cilantro, chopped
  • 1 jalapeno pepper, seeded and diced
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ½ teaspoon of hot sauce

 

Directions

Cook brown rice by measure out 1 cup of brown rice.  Rinse the rice thoroughly in a sieve or strainer until the water runs clear.  Heat a little oil in the pot over medium heat and fry the rice for a moment before adding the water.  This helps build flavor, but is definitely optional.  Add 2 ¼ cups water and stir just once.  Bring to a simmer and cover over tightly.  Turn the heat to low and cook for 45 minutes.  Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan.

In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.

To serve, place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.  Stir together before eating.

 

-Damien – The Traveling Foody

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