Enjoy Bonaire Blond, Bonaire’s New Signature Beer

Bonaire now has its own signature beer, called Bonaire Blond.  The beer is island-inspired and brewed with ingredients from Bonaire. The pale beer has fresh hints of lime and an aromatic spiciness from the Aloe Vera flower grown on the local Onima Plantation.

Bonaire Blond is a handcrafted brewed pale beer with a double fermentation in the brewing process and a third fermentation in the bottle. The pale beer is made from Barley malt only and has a slight yellow-gold color. Bonaire Blond is fresh, tasty, and the only Bonairean pale beer with character. This beer has been aged at least four weeks longer than is normally done, which only enhances the flavor in every aspect.

Bonaire Blond is an initiative from the owners of Restaurant At Sea. The beer is now exclusively available at Jibe City Hang Out Beach Bar, Little Havana, La Cantina, and Restaurant At Sea. Enjoy a cold one on your next Bonaire visit!  (Source:  BRA)

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CIEE Hosts Two Informative Talks This Week

CIEE will host two very informative presentations this week at their headquarters at Kaya Gobernador N. Debrot #26, on Wednesday and Thursday this week, from 7:00 PM until 8:00 PM.

The first presentation, on Wednesday, May 13th, 2015, will have Jennifer Collins, Ocean Education (National Museum of Natural History–Washington, DC, USA) speaking about Smithsonian activities and resources for the ocean enthusiasts in us all.  Jennifer will talk about the range of marine resources and programs available through the Natural History Museum to citizens including teachers and students, the science community, and the public.

On Thursday, May 14th, 2015, Dr. Allen Collins (NOAA’s National Systematics Lab) will present a talk on Jellyfish and The Polyps That Give Rise To Them.  Allen is an expert in medusozoan cnidarians, a/k/a jellyfish and kin. He will talk about biodiversity and systematics (evolutionary relationships) between these groups.

As always, entrance is free, and everyone is welcome.  (Source:  CIEE Bonaire)

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Lionfish Risotto

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Lionfish Risotto
This is an excellent use of small- to medium-sized lionfish fillets, as the fish should be bite-sized. The key to a great risotto is the constant stirring for 22 minutes, so be sure to have all your ingredients prepped and ready to go when you begin cooking.
Lionfish Risotto
Course Main Dish
Cuisine Italian, Seafood
Prep Time 20 minutes
Cook Time 22 minutes
Servings
persons
Ingredients
Course Main Dish
Cuisine Italian, Seafood
Prep Time 20 minutes
Cook Time 22 minutes
Servings
persons
Ingredients
Lionfish Risotto
Instructions
  1. In a Dutch oven, heat 1 to 2 tbsps. olive oil. Add one large chopped onion or several chopped shallots, and sauté until translucent. Add in one cup arborio rice (risotto rice) and quickly sauté to coat the rice in the oil.
  2. Set your timer for 22 minutes and then begin adding a ladle full of stock as needed to keep the rice from sticking. Be sure to begin stirring continuously at this point and adding stock as needed.
  3. When there are 10 minutes left, add any crisp vegetables, such as sweet or hot peppers, celery, etc. Add in your favorite seasonings, but at a minimum a pinch of salt and some fresh ground pepper. Continue to ladle in stock as needed and continue to stir.
  4. When 5 minutes are left, add in any soft vegetables, such as mushrooms. It is also nice to add a tangy sweetness with some fruit--pomegranates or cranberries create a nice touch--and can be added at this time.
  5. When 4 minutes are left, add in the lionfish. With 2 minutes remaining, add in any fresh herbs, such as mint or chopped chives.
  6. When the 22 minutes are complete, the rice should be fully cooked. At this point, sprinkle and stir in about 1 or 2 tsps. of balsamic vinegar (a fruit-infused balsamic is very nice with this dish).
  7. For a creamier risotto, also stir in about 1/4 cup of milk or cream and one or two tbsps. of fresh, finely grated Parmesan. Turn off heat and let the risotto rest for five minutes.
  8. Serve immediately after resting; garnish with additional fresh mint sprigs.
Recipe Notes

Submitted by Susan Davis

Test Kitchen's Comment: A great way to use small- to medium-sized fillets.

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Lionfish in an Italian Tomato Sauce

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Lionfish in an Italian Tomato Sauce
Course Main Dish
Cuisine Italian, Seafood
Prep Time 10 minutes
Cook Time 5 minutes
Servings
persons
Course Main Dish
Cuisine Italian, Seafood
Prep Time 10 minutes
Cook Time 5 minutes
Servings
persons
Instructions
  1. Make a quick tomato sauce by sautéing the diced tomatos with lots of capers, olives, fresh parsley, hot pepper flakes, and wine. Don't forget the garlic!
  2. Prepare angel hair pasta by cooking in boiled water for the designated time. Drain and plate.
  3. After the sauce has simmered for a few minutes for the flavors to meld, add the lionfish and allow it to poach right in the sauce, and then serve immediately over angel hair pasta.
Recipe Notes

Submitted by Nina De Pietro

Test Kitchen's Comment: Another easy recipe for those with limited time.

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Linguine with Lionfish Sauce

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Linguine with Lionfish Sauce
Course Main Dish
Cuisine Italian, Seafood
Prep Time 10 minutes
Cook Time 10 minutes
Servings
persons
Course Main Dish
Cuisine Italian, Seafood
Prep Time 10 minutes
Cook Time 10 minutes
Servings
persons
Instructions
  1. Begin cooking the linquine in boiling water.
  2. Saute the shallot and oil and fillets of lionfish in a pan.
  3. Deglaze the pan with the brandy; add tomatoes cut into small pieces, and finish cooking the sauce by adding a ladle of pasta water from the cooked linguine.
  4.   Add salt, pepper, and herbs to taste.  Serve over the cooked pasta.  Serves 4. 
Recipe Notes

Submitted by "An Italian Chef"

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Fillets of Lionfish in a Potato Crust

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Fillets of Lionfish in a Potato Crust
Course Main Dish
Cuisine Italian, Seafood
Servings
persons
Ingredients
Course Main Dish
Cuisine Italian, Seafood
Servings
persons
Ingredients
Instructions
  1. Cut the potatoes into thin slices.
  2. Season the fillets with salt, pepper, and herbs, and wrap with the potato slices in parchment paper. Refrigerate for 24 hours.
  3. The next day, open the parchment packages and cook them in their potato crust.
Recipe Notes

Submitted by "An Italian Chef"

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Lionfish Three Ways

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Lionfish Three Ways
With super fresh fish, I always think the easiest approach is the best. The less you do, the better. I am usually inclined to merely dust fillets with flour, salt and pepper and quickly sauté them and then serve with one of the following sauces.
Course Main Dish
Cuisine Italian, Seafood
Servings
persons
Course Main Dish
Cuisine Italian, Seafood
Servings
persons
Instructions
  1. A traditional tartar sauce (with mayo, sour cream, capers, pickles, lemon juice, etc.)
  2. A Grenobloise-type sauce (with browned butter, lemon "supremes", capers, etc.)
  3. A samoriglio sauce (Sicilian in origin, basically a dressing with uncooked oil, lemon juice, and oregano)
Recipe Notes

Submitted by Nina De Pietro

Test Kitchen's Comment: Three quick and easy ways to serve lionfish.

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Enjoy 2015’s First Taste of Bonaire Opening Culinary Month on Bonaire

It’s become a signature summer event, when everyone on Bonaire meets at Wilhelmina Park for the Taste of Bonaire events.  This year’s first event will take place this coming Sunday, May 3rd, 2015.

The Taste of Bonaire events are for anyone who enjoys music, arts and crafts, and the reason for the gathering–Food!  This Sunday’s event marks the opening of of the new Bonaire Culinary Month, when in May many dining and culinary treats will be featured, so be sure to attend Sunday evening in Wilhelmina Park.  (Source:  TCB)

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Bonaire’s King and Queen Bring Honor and Grace to Dia di Rincon

King Willem-Alexander and Queen Maxima today brought many smiles to the faces of those on Bonaire, as they graciously toured Dia di Rincon.  The Royal Couple’s arrival opened the event for all to enjoy.  View images of the Royal Visit below.

Upon arrival, the Dutch national anthem was played as the flag was raised, and then it was the time for Bonaire’s anthem and flag along with the flag of Rincon.  Speeches by Bonaire’s Lt. Governor, the Honorable Edison Rijna, and Mr. Francisco “Bubuchi” Janga, president of the organizing committee of Dia di Rincon, welcomed the King and Queen.  It seems that being royal doesn’t preclude one from selfies–press watched with big grins on their faces, while our King took a selfie of himself and Queen Maxima.

Then, the winners of Krioyo Rincon, an annual singing competition for children and adults, performed their songs.  Each year’s songs are sung in Papiamentu, with winners in the children’s division and adult’s division, providing ample entertainment.  Folkloric dancers kept the King’s foot beating in time to the rhythm of their dances.

At the end of the opening ceremony, King Willem-Alexander and Queen Maxima were escorted on stage to receive gifts from Fundashon Deporte i Cultura, Bonaire’s Foundation for Sports and Culture.

Bonaire is well known for its local food items, and Dia di Rincon always provides the perfect opportunity to enjoy such treats.  The Royal Couple then visited several stands where they could try out some of Bonaire’s favorites–Sopi Kabritu (goat soup), Pan di Fornu (bread cooked in a clay oven), Arepa di Pampuna (pumpkin pancakes), Rincon Macaron (coconut cakes), Rincon punch, Mango Delights, and Tart Rincon (a pastry with prunes).

Afterward, the King and Queen visited the Chi Chi ‘Tan Museum, enjoying a guided tour through the museum which houses traditional musical instruments.  In the garden of the museum, they received instruction in the intricacies of tying the local Antillean traditional head-dress.

The Royal Couple also made visits during the day to the Cocari Foundation–a daycare foundation for the elderly, the Bonaire Youth Outreach Foundation (BYOF), a participant in Opportunities for Youth Caribbean, and Krusada Foundation, which is a substance abuse facility supporting people on Bonaire who desire a second chance at life.  The foundation is firmly rooted in the local community and provides a path to personal and socio-economic recovery.  Krusada Foundation has won the Appeltje of Orange award in 2015. On Thursday, May 21, Queen Maxima will present this award at Noordeinde Palace in The Hague.

(Source:  Bonaire Insider Reporter)

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27th Annual Dia di Rincon Happens Tomorrow (April 30th, 2015)

It’s been an annual event now for more than a quarter-century–each year at the end of April the village of Rincon throws an all day party!  Although the event hearkens back to Rincon’s cultural heritage, today it also encompasses 21st-century pastimes such as good, local food and non-stop music and dancing.

As reported earlier, the King and Queen of Holland will also be attending tomorrow’s festivities in both the morning and the afternoon.  The day will start off about 7:15 AM in front of the Catholic church in Rincon, where the raising of the flag will transpire to the resounding beat of a drum band.  Then, Mass will be celebrated, and then the party begins.

Throughout the day, there will be stalls lining the main street of Rincon selling sweets, local “crioyo” food, and other goods or souvenirs, many of which are locally made on Bonaire.  There will be various stages where music and folkloric dances are exhibited.  The party will continue all day long.

The original Simadan parade will take place starting at 3:00 PM at Kaya Piedra Pretu.  It will continue through Kaya Commerce, Kaya Rincon, Kaya E.B. St. Jago, Kaya Marino Pourier, Kaya C.D. Crestian, and then back to Kaya Commerce, Kaya Rincon, and Kaya E.B. ST. Jago.

Starting at 8:00 PM, there will be a presentation of the Simadan/Krioyo Moderno as well.  Be sure to enjoy this landmark event if you are on Bonaire!  (Source:  Bonaire Insider Reporter)

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