HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label St.Barthelemy. Show all posts
Showing posts with label St.Barthelemy. Show all posts

Monday, March 25, 2013

St. Barth's Easiest Recipe Ever....Salade des Haricots Verts avec Echalotes





       I posted this recipe last week and the response was terrific, particularly on www.sbhonline.com which is website completely given over to our favorite island.  When I did so, one of the most prolific contributors to the blog, AndyNap added something terrific to the recipe.  While I talked about using bottled Creamy Dijon Vinaigrette, AndyNap went to the trouble of giving us his recipe for the real thing: A perfect home made version.  Now I am a firm believer that home made trumps bottled in every way, so I thought I'd re-post and add AndyNap's  recipe.  It's further down the page, with the rest of the recipe. Bon Appetit!

Monday, April 23, 2012

Back to Bonito in St. Barth and our take on their wonderful Peruvian Tiradito of Tuna


Bonito's Version of Tiradito de Thon
And mine...
Unfortunately, mine didn't come with this view from Bonito


Rue Lubin Brin
Gustavia, St. Barthelemy FWI
(590)0590-279-696
www.ilovebonito.com
         Silken fish coated in citrus and soy, the earthy nuttiness of sesame oil, the sweetness of crabmeat and the crunch of perfectly dressed seaweed salad, that's the explosion of taste that left me, a month later, wistful for another plate of Tiradito of Tuna.  In my earlier post, “15 Things you really must eat in St. Barth”, I promised that I would share the recipe for the fantastic "ceviche" we ate at Bonito, a wonderful hillside restaurant overlooking Gustavia’s beautiful harbor. And  the food at Bonito is every bit as magnificent as the view.  The well-travelled chef, Laurent Cantineaux, has brought influences from all over.  Chef Cantineaux has worked at Daniel, here in New York, for Guy Savoy and the Troisgros brothers in France and then landed in Caracas, Venezuela where he was the Executive Chef at CafĂ© Atlantique. There must have been a side trip to Peru at some point because Peru in the birthplace of the Tiradito.  Without question, Chef Cantineaux' tiraditos are reason alone to head directly to Bonito right after you’ve touched down in St. Barth.