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Jamaican Style Fish and Shrimp with Coconut Milk, Papaya and Plantains


This light, slightly sweet Jamaican Fish and Shrimp recipe was created after an incredibly tasty dish that my husband and I had during our visit to Jamaica. We love traveling and we are the kind of people who go out and explore, so we had the chance to try all kinds of different dishes during our stay. We tried from the simplest and also the most elaborate Jamaican delights and, hands-down, this recipe was our favorite. So once I got back home, I HAD to replicate it.

Figuring out the flavors in Jamaican cuisine is not that hard for me – Brazilian cuisine is quite similar – which means that both cuisines use plenty of tropical fruits, herbs, coconut milk and seafood. The techniques are simple too. Although, in the recipe that I am sharing here, I tried papaya and bananas (plantains) for the first time mixed in a savory sauce – and it was phenomenal! In Brazil, papaya and bananas are typically served in desserts and cakes, so I loved to have tried something unexpected!

I want to say a big THANK YOU to Chef Shane Thompson from Blue Mahoe (at the Spa Retreat Hotel, in Negril) for serving me something that delighted and inspired me. ONE LOVE.

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Flounder and Shrimp with Spicy Coconut-Lemon Sauce


There are so many nuances of flavors in this dish: spicy from the habanero chili peppers; richness from the coconut milk; citrusy from the lemon confit. The herbs bring a little bit of freshness but also a pungent touch. The buttery texture of the flounder and the sweetness of the shrimp found some great companions in this recipe.

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Lemon Confit Project – The Countdown To Our Tropical Adventure


My husband’s aunt, Amy Burkart, gave me a very special Christmas gift: some beautiful Meyer lemons from her garden back in Temecula, California. As a result, I have decided to make something very special with them: lemon confit.

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Chimichurri is a flavorful sauce, with lots of fresh herbs, garlic and olive oil. Especially delicious over steak, Chimichurri is originally from Argentina, but it is also popular in Uruguay and in the South of Brazil. I became obsessed with this sauce after I went to Argentina in 2011, so when I came back home to the US I developed my own Chimichurri sauce. My recipe has the additional flavors of aged balsamic vinegar, which gives a touch of sweetness; and smoked paprika, which obviously gives a touch of smokiness. I love it drizzled over any cut of steak, and even over dark meat chicken and salmon, but my favorite cuts to serve with chimichurri are tri-tip and rib-eye. It sure elevates the flavors of any steak. Enjoy!

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When I visited Punta del Leste, Uruguay, I noticed a lot of people in bars and restaurants ordering this large jars of white wine mixed with fruits. It did not take us long to join the crowd and ordering our own. Delicious and refreshing, Clericot is traditionally prepared with white wine, but I prefer to use sparkling wine because of the bubbles! Use a dry white or brut sparkling wine, and add sugar to taste (I like with 4 to 5 tablespoons, but some might like it a bit sweeter). Enjoy and celebrate!

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Croque Madame (Traditional French Breakfast)


The café that made me fall in love with Croque Madame is just across from the Notre Dame. It’s so simple, but so good!

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Horiatiki Salata: Greek Salad


I have had Greek Salad many times before, and I always liked it. But when I experienced this traditional recipe in Greece, I started to love it!

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