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Aly and I took our current exchange student, Maceo, our first exchange student Guglielmo and joined up with her parents and took a trip to Roatan, Honduras last week for our spring break trip.

There were definitely some challenges to it, as we were welcomed the first few days by absolutely truck loads of sargassum (sea weed) on the beach, which is a massive weed essentially, and it STINKS. The resorts couldn’t get rid of it fast enough, and it forced us to stay at the pool the first couple of days.  Then on the last two days, we had some chicken from a restaurant and we’ll just say it caused some pretty uncomfortable days for us near the end of our trip.

But, outside of that, the weather was beautiful, the food was great and it was nice to get away from Minnesota coming off that stretch of brutal cold! 

And you guys should thank me, as I brought this warmth back with me!

Here’s a themed column this week from some of the stuff I ate last week (or close to it) that you can make at home!

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CARIBBEAN BURGERS W/ MANGO SLAW

1/2 head red cabbage, thinly sliced

Juice of 4 limes

2 Tbsp. Sriracha 

2 tsp. kosher salt

3/4 tsp. black pepper

2 lb. ground beef

3 Tbsp. teriyaki sauce

1 Tbsp. grated fresh ginger 

3 garlic cloves, finely grated

2 ripe mangoes

1 bunch scallions, thinly sliced

1 cup fresh mint leaves, torn

Pinch of sugar (optional)

6 brioche hamburger buns, toasted

Mayonnaise, for serving

6 lettuce leaves

1 avocado, peeled and thinly sliced

Make the slaw: Toss the cabbage with the lime juice, 1 tablespoon Sriracha, 1 teaspoon salt and ¼ teaspoon pepper in a large bowl until combined. Cover and chill until ready to serve.

Preheat the broiler. Combine the beef, teriyaki sauce, ginger, garlic, the remaining 1 tablespoon Sriracha,

1 teaspoon salt and ½ teaspoon pepper in a medium bowl. Mix with your hands until combined. Form into 6 patties (¾ inch thick) and place on a wire rack set on a rimmed baking sheet.

Broil the patties until lightly charred in spots, about 4 minutes per side for medium rare.

Meanwhile, peel the mangoes. Thinly slice 1 mango and chop the other into small pieces.

Add the chopped mango, scallions and mint to the slaw mixture and toss. Add the sugar if the mangoes aren’t sweet enough. Serve the burgers on the buns with mayonnaise, lettuce, the sliced mango and avocado. Serve the slaw on the side.

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COCONUT 

CURRY SHRIMP

2 Tbsp. butter

1 1/2 lb. jumbo shrimp, peeled and deveined

1 medium onion, diced

4 garlic cloves, finely chopped

1 Tbsp. yellow curry powder

1 (13.5 oz.) can coconut milk 

2 Tbsp. honey, plus more to taste

1/4 tsp. kosher salt, plus more to taste

1 lime, juiced

12 basil leaves, chopped, plus more for serving

Hot sauce (optional)

Cooked Basmati rice, to serve

In a large skillet (I used non-stick), heat the butter over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring occasionally, for another couple of minutes. 

Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add the honey, salt, and lime juice, and allow the sauce to cook until bubbling gently. 

Add the shrimp into the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice, or honey if you like. Stir in the basil and add hot sauce if you want a little kick.

Serve the shrimp and sauce over the rice, topping with more basil. Delicious!

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JERK CHICKEN

1/2 cup olive oil

1/4 cup lime juice (from about 2 limes) 

1/4 cup soy sauce 

2 tablespoons ground allspice 

2 tablespoons dark brown sugar

2 tablespoons fresh thyme leaves 

1 tablespoon kosher salt 

1 tablespoon freshly ground black pepper 

1 1/2 teaspoons ground cinnamon 

1 1/2 teaspoons ground nutmeg 

5 cloves garlic, crushed 

2 bunches scallions (6 to 8 per bunch), roughly chopped

2 jalapenos, chopped 

One 3-inch piece ginger, peeled and chopped 

3 chickens, quartered 

Serving suggestions: green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery 

Put the olive oil, lime juice, soy sauce, allspice, sugar, thyme, salt, black pepper, cinnamon, nutmeg, garlic, scallions, jalapenos and ginger in a food processor and blend until smooth.

Put the chicken into resealable bags and evenly distribute the marinade among the bags. Seal tightly, thoroughly coat the chicken in the marinade and marinate, refrigerated, for at least 30 minutes but preferably overnight.

Prepare a grill for medium-high heat.

Grill the chicken skin-side down on direct heat, turning once halfway through, until both sides are browned, 10 to 15 minutes. Transfer the chicken pieces to indirect heat and grill until a meat thermometer registers 165 degrees F and the juices run clear, 15 to 20 minutes more.

Serve the jerk chicken with a salad of green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery.

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ESPRESSO MARTINI

2 ounces vodka

1 ounce brewed espresso cooled (or cold brew concentrate)

½ ounce coffee liqueur

½ ounce simple syrup

Coffee beans for garnish (optional)

In a cocktail shaker, combine the vodka, espresso, coffee liqueur, and simple syrup.

Add ice and shake very hard to chill the cocktail and aerate the ingredients (this makes the foam on top of the cocktail).

Strain the cocktail into a chilled martini glass. Garnish with coffee beans and serve immediately.

TFD: “Happiness consists of living each day as if it were the first day of your honeymoon and the last day of your vacation.” – Leo Tolstoy

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