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Carnival Valor 8 Day Caribbean Cruise Review

Being able to get away from the madness that all of our lives entail is essential to staying sane and focused on what is important. Too often we don’t allow ourselves a moment to take a breath and enjoy the small things around us. That is why we do our segments entitled “Road Trippin.” If it weren’t for these getaways we might be the next ones on the roof with the rifle looking to settle a few scores, believe us. Last December we took our readers aboard the Carnival Splendor, a massive ship that called Long Beach, CA home. Well this time we headed to the big East Coast on down to South Beach Miami and took a little spin on the Carnival Valor.

The Carnival Valor, a ship that calls Miami, Florida home is one of the many amazing vessels in Carnival’s arsenal of Fun Ships. Checking into our Ocean Suite on the 7^th Floor / Empress Deck, for eight days was just the start of an amazing vacation. We took full advantage of our VIP booking and avoided the rather lengthy lines on one of the most humid morning I have yet to experience in my life. 

Located in the “Midship” section of the ship the spacious 300 square foot suite is situated just around the corner from the Atrium elevators, which you will pass through more times than you can count over the next week. Featuring a King size bed, floor to ceiling mirrors and a large sliding glass door that leads out onto your own private balcony, the interior of this suit itself is 30% larger than a standard Ocean-View Suite.

ROTD: Shredded Chicken Empanada's

Empanadas are no joke. The perfect food for a day like this, you can’t go wrong with a few bites of Shredded Chicken Empanada in your stomach, whether your headed to work, the beach or to lounge poolside, these babies can’t be beat when your serving these alongside some strong mixed libations…

Enjoy!!!

Ingredients

1 TBS olive oil

½ cup chopped onions

Kosher Salt

Crushed red pepper flakes

½ lb skinless chicken breast, finely chopped

1 tsp chopped garlic

¼ cup sliced green onions

¼ cup chopped black olives

½ cup chopped green pimento stuffed olives

3 TBS seedless raisins, soaked in warm water for 10 minutes and drained

2 hard boiled eggs, finely chopped

Empanada dough, recipe follows

Directions:

In a large saute pan, over medium heat, add the oil.

When the oil is hot, add the onions.

Season with salt and crushed red pepper, saute for 2 minutes.

Add the chicken, saute for 2 to 3 minutes.

Remove from the heat and turn into a mixing bowl.

Add the garlic, green onions, olives, raisins and eggs, season with Kosher salt.

Mix well.

On a floured surface, roll the dough out to a circle, 1/8-inch thick.

Using a 4-inch round cutter, cut the dough into individual circles.

Press the remaining dough together and repeat the above process.

Preheat the fryer.

Place about 1 tablespoon of the filling in the center of each circle.

Lightly wet the edges of the dough with water.

Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough.

Place the finished empanadas on a parchment lined baking sheet. 

Fry in batches until golden brown, about 2 to 3 minutes.

Remove and drain on paper towels.

Season with Kosher salt.

Serve warm on a large platter. 

Garnish with parsley.

Yield: about 1 ½ dozen empanadas

Empanada Dough:

1 cup masa harina

½  cup flour

½ cup yellow cornmeal

½ tsp baking powder

1 tsp  Kosher salt

½ tsp fresh ground black pepper

1 TBS lard

1 cup warm water

In a mixing bowl combine the masa harina, flour, cornmeal and baking powder.

Season with the salt and pepper and mix thoroughly. 

Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated.

Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

Homemade BBQ Chicken Pizza

Nothing beats the feeling of doing something yourself. Whether it be changing your oil, cutting your own hair, doing your own taxes or feeding your family, we have said this time and time again doing something for yourself feels amazing. Today we hope to help you capture that same feeling by making your own pizza instead of ordering from the local delivery spot. Now you don’t need to use only our ingredients as your toppings, we just told you what we used for the night. Take this recipe, master it and make it your own. We love to hear when people take recipes and turn them into family nights or a romantic night with someone special.

Enjoy!

(click Read More for the entire recipe.)

ROTD: Scallop Ceviche

The warm weather is something we love at The Supreme Plate. It allows us to fire up the grill (not that we don’t get down in fierce storms, you can check our file if you don’t believe us) and enjoy some fresh dishes that sometimes don’t require any cooking at all. A little bit of proper preparation goes along way, and if you’re the planning type and not the last minute frantic type then this dish will be a surefire hit for you.

Scallop Ceviche is something that takes little to no time to whip together and always leaves the crowd asking for more.

Bust out some this weekend over a few cold drinks and some loud music, poolside.

You know that’s where we are right now on the open seas…

Enjoy!

(Click Read More for the entire recipe)

Recipe Of The Day: Long Braise on a Beef Short Rib

Ingredients

Marinade:

5 lbs (3-inch thick cut) bone-in beef short ribs

1 bunch each fresh thyme, rosemary, and sage leaves, chopped

2 TBS ea Kosher salt and freshly ground black pepper

1 TBS Smoked Paprika

¼ TBS Garlic Powder

1 tsp Cayenne pepper

2 (750-ml) bottles Cabernet Sauvignon

Olive oil, for searing ribs

1 yellow onion, medium dice

2 carrots, peeled and medium dice

2 ribs celery, medium dice

3 cloves garlic

4 quarts veal stock

3 bay leaves

1-ounce dry porcini mushrooms

Directions:

Season the ribs liberally with herbs, salt and pepper, paprika, garlic powder & cayenne pepper.

Place in a large non-reactive bowl or deep container and cover with wine. 

Marinate for 12 hours in the refrigerator.

Preheat oven to 375 degrees F.

Remove ribs from marinade, pour all the wine into a saucepot, and reduce by half.

Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat.

Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan.

Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed.

Scatter browned vegetables over the ribs.

Add the reduced wine, the stock, bay leaves, and mushrooms.

Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones.

Skim any fat from the sauce.

Remove vegetables from the pan and set aside.

While ribs are resting, strain sauce into a saucepot and reduce for 1 hour.

Pour hot sauce over ribs and vegetables and serve.

Recipe Of The Day: Strawberry Cheesecake Pancakes

This is the type of recipe you wake a loved one up too, on a Sunday or Saturday morning, with some crisp Bacon, fresh fruit and a cup of whatever they like to sip on in the morning, even if it is a Mimosa. This recipe goes a long way as far as giving you energy to start off the day, or even better a full stomach to turn over and go back to sleep for a few more hours, leaving the dishes to someone else hands.

Enjoy your day either which way.

Ingredients

1 ½ cups strawberries, hulled and sliced

2 TBS seedless strawberry jam

1 ¼ cups all-purpose flour

1 ¼ cups buttermilk

1 large egg

¼ cup vegetable oil

¼ cup granulated sugar (for a healthier lighter version, use Nectresse™ Sweetener)

1 tsp baking powder

1 tsp baking soda

Pinch of Kosher salt

2 cups chopped frozen cheesecake

Cooking spray

Butter, confectioners' sugar or whipped cream, for topping (optional)

Directions:

Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.

Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth.

Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat.

Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes.

Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.

Libations: The Peach & Mango Cobbler

We figured since we are about to embark on a little bit of a journey why not start the day off right with a nice Libation we call “The Peach & Mango Cobler on Ice.” This drink right here packs a serious punch and goes great after dinner on a hot evening.

Ingredients

Crushed ice

2 ½ oz rye whiskey

2 ½ oz peach nectar

Dash bitters

4- 5 wedges frozen peaches cut into a medium sized dice

¼ of a ripe Mango quartered or cut into wedges

3 to 4 fresh mint leaves, roughly chopped

1 lemon wedge

Directions:

Fill a large wine goblet with crushed ice.

Gently muddle the rye, peach nectar, dash of bitters, peaches, mango, mint, and a squeeze of lemon juice in a cocktail shaker.

Pour over ice and serve cold.

Editors Note: At first, the whiskey will pack a mean punch but as the ice melts and mixes with the fruit melt, it will mellow into a wonderful summer drink.

Parsnip & Potato Latkes w/ Homemade Cinnamon Apple Sauce

There is something to be said about a warm plate of fresh made Latkes with a dash of either Sugar on them or some Applesauce on the side. Ok maybe that is just a feeling that only I have, but either which way, I feel that Latkes are something not enough people know how to make them properly. 

This recipe is an adaptation to my Great Grandmothers recipe that has been used by my family for almost 100 years. For those not in the know, a Latke is simple a Potato Pancake that has been seasoned and fried. 

Something of a treat that we grew up eating during the Holidays, Latkes are a fun thing to make with your Children, because nothing beats cooking with Family and eating fried bits of joy, as soon as they hop out the frying pan.

Enjoy!

(click Read More, for the entire recipe)

Chef Rene @ Benihana Ontario, CA

Happy 18th Birthday Illmatic... You forever changed my life.

National Animal Cracker Day 2012

Happy National Animal Crackers Day

Time For Some Cereal...

No Caption Needed... Boss

Pharrell, Killing the Fruit Loops

Ghostface Killah getting his Raisin Bran on... Mighty Healthy.