The Boquete Gourmet | Tag Archive | Blender

Posts Tagged ‘Blender’

How to Juice a Watermelon

Written on March 14th, 2010 by 8 shouts

We enjoyed the breakfast buffet at the new Cuidad de David Hotel this morning, it was full of “typical” Panamanian dishes like corn cakes, salchicha and thinly-sliced white country cheese.

One item I’ve never seen before took my eye. It was a beautifully salmon-pink colored drink served from a frosty, shiny stainless steel juice dispenser. I couldn’t resist pouring a glass and sipping it as I stood before the buffet. I couldn’t wait to carry it back to our table, it was that luscious looking. The taste was fresh, rich and flavorful, not at all watery, like the orange or pineapple juice can be down here. No, this juice was a bit thick, colder than most juices and it reminded me of passion fruit, it was so unusual.

The flavor was obvious, but the form was shocking to me. After my second glass, I asked if it were part watermelon. “Pure watermelon juice, nothing added”, explained the server. “How do you juice a watermelon?”, I asked. Here’s how you do it:

Watermelon Juice

1 watermelon (sandia)
1 blender
1 chinoise

First, you buy a watermelon. On our way back up to Boquete, I bought a lovely ripe watermelon with a few small brown lines on it from our local pick-up truck. Each sandia is $1, there were no huge $2 melons available. The brown lines are marks from honey bees, showing a sweet watermelon must be inside.

When I arrived in my kitchen, I cut the watermelon in half, then into 8ths. It was easy to cut off the rind and to cut the fruit into slender strips. I piled the strips into my blender and added a little crushed ice, which is optional. A quick whiz and it turned to juice. Then, I poured it into my chinois and out drained all the juice, really very easy. The results you can see here, but you miss the naturally sweet, fresh, cool flavor of this freshly-squeezed fruit.

Thanks to Idu and the new Cuidad de David’s Stylo Restaurant for the recipe, it’s excellent!.
I am freezing some of the juice to make watermelon sorbet. David asked how watermelon juice would go with vodka over ice. Good question, I think I’ll try it.
Cheers!
Cora

Boquete Key Lime Chicken

Written on October 10th, 2009 by 8 shouts

KeyLimesKey limes grow everywhere in Boquete, you wouldn’t think so because of our high, cool altitude, but our rich soil and ample rainfall make this area perfect for growing limes.  When a big bag of limes appeared on my doorstep a couple days ago, the only thing I could think to make was a big, tasty, fragrant, tangy, zesty Key Lime Pie, of course!

But wait, that’s what I always made when I lived in Florida - I’m living in Boquete now and that calls for making something “Panamanian”.  When I thought of taking the most popular ingredient in Panama and making it with limes, I could develop my own Key Lime recipe.  Chicken is served in Boquete almost every day - that’s it, chicken!!

I ran out the door to pick up 4 chicken breasts and fresh cilantro at a little store just down the street and I was ready to begin my creation.  The fragrance and taste of cilantro is very important to local cuisine and I had to use some in my new recipe.

A quick skinning and cutting each breast into two pieces, and I began creating the most “gourmet” Key Lime chicken recipe I can possibly make.  I baked the dish in a bright green oven-proof baking dish and served it last night for dinner, much to the delight of the diners gathered in front of our fireplace on our veranda.

A Bellagio Frizzante Dolce White Wine was served to compliment this big, tasty, fragrant, tangy, zesty Boquete Key Lime Chicken, please enjoy it.

Boquete Key Lime Chicken

1 cup Key Lime juice, freshly squeezed

1 tablespoon honey

½ cup water

2 teaspoons salt

½ teaspoon pepper

1 teaspoon cilantro, fresh if possible

1 tablespoon ginger, peeled, if you have it fresh

3 cloves peeled garlic

3 pounds skinless chicken pieces

Place the chicken pieces into a Ziploc bag and the remaining ingredients into a blender.  Blend until well combined.  Scrape sides, if necessary.  Pour marinade into the bag, close tightly and refrigerate overnight.

When ready to bake, preheat oven 325° F.  Drain the chicken and reserve the marinade.  Arrange chicken in an attractive baking dish and bake for 1 hour, 25 minutes, basting with marinade every 20 minutes.  Garnish and serve in the baking dish.  Makes 4 servings.

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