WHAT'S NEW IN SXM?
REAL FOOD STRICTLY VEGAN
My Grandmother Blanche.
My Grandmothers Guava tarts.
The first delicious thing I can remember eating as a small child were her tarts, she made coconut as well, but I love Guava. My Grandfather, who was from St. Barths, grew many types of fruit in the yard, and fresh ripe Guavas were my favorite, straight off the tree, seeds and all. But Guavas baked in homemade tarts were something else entirely, sweet, but not too sweet, tangy, but not tart and the texture of the fruit was soft and silky, but still retained a pleasant firmness that made all the difference. The buttery crust was the perfect foil for the distinctive flavor of heavenly Guava.
Even though I rarely find good Guava Tarts these days, when I do, I am reminded of how fleeting the simple beautiful moments in life are, the smell of Guava stewing on my grandparents stove, the sound of my grandmother humming hymms while she stirred the pot, I am reminded of the things you never appreciate until they're gone.
The first delicious thing I can remember eating as a small child were her tarts, she made coconut as well, but I love Guava. My Grandfather, who was from St. Barths, grew many types of fruit in the yard, and fresh ripe Guavas were my favorite, straight off the tree, seeds and all. But Guavas baked in homemade tarts were something else entirely, sweet, but not too sweet, tangy, but not tart and the texture of the fruit was soft and silky, but still retained a pleasant firmness that made all the difference. The buttery crust was the perfect foil for the distinctive flavor of heavenly Guava.
Even though I rarely find good Guava Tarts these days, when I do, I am reminded of how fleeting the simple beautiful moments in life are, the smell of Guava stewing on my grandparents stove, the sound of my grandmother humming hymms while she stirred the pot, I am reminded of the things you never appreciate until they're gone.
Check out this Eat St. Maarten Blog:
Featuring Flavors of St. Martin Food Tours
Featuring Flavors of St. Martin Food Tours
SEAFOOD
Fish
Whole Red Snapper - Steamed $17.00
Whole Red Snapper - Pan Fried $17.00
Whole Red Snapper - Deep Fried $17.00
With Choice of Sauce: Sweet & Sour Sauce,
Ginger Green Onion Sauce, Black Bean Sauce, Lemon Sauce,
Black Pepper Sauce and Sweet Corn Sauce
Tilapia Filet - Steamed $15.00
Tilapia Filet - Pan Fried $15.00
Tilapia Filet - Deep Fried $15.00
with Choice of Sauce: Sweet & Sour Sauce,
Ginger Green Onion Sauce, Black Bean Sauce, Lemon Sauce,
Black Pepper Sauce and Sweet Corn Sauce
Kung Pao Tilapia $15.00
Pan Fried Salmon with Garlic Butter Sauce $15.00
Shellfish
Sweet & Sour Shrimp with Fresh Pineapple $17.00
Shrimp in Phoenix nest $16.00
Shrimp with Mixed Vegetables $15.00
Shrimp with Garlic & Green Onion $15.00
Black Bean Shrimp in Sizzling Plate $15.00
Black Pepper Shrimp in Sizzling Plate $15.00
Szechuan Shrimp in Sizzling Plate $15.00
Sesame Shrimp with Lemon Sauce $15.00
Shrimp Cutlet $15.00
Shrimp with Garlic Butter Sauce $15.00
Shrimp in Lobster Sauce $15.00
Shrimp Egg Foo Yung $15.00
Shrimp with Curry Sauce $15.00
Shrimp with Cashews $16.00
Szechuan Scallops in Sizzling Plate $18.00
Black Bean Scallops in Sizzling Plate $18.00
Black Pepper Scallop in Sizzling Plate $18.00
Black Bean Squid in Sizzling Plate $13.50
Fried Squid with Chili & Salt (Dry) $13.50
Sliced Conch with Ginger & Green Onion $18.00
Szechuan Conch $18.00
Conch Stir Fry with Satay Sauce $18.00
Mixed Seafood Stir Fry in Sizzling Plate $18.00
Main Courses include Steamed White Rice or French Fries
Fish
Whole Red Snapper - Steamed $17.00
Whole Red Snapper - Pan Fried $17.00
Whole Red Snapper - Deep Fried $17.00
With Choice of Sauce: Sweet & Sour Sauce,
Ginger Green Onion Sauce, Black Bean Sauce, Lemon Sauce,
Black Pepper Sauce and Sweet Corn Sauce
Tilapia Filet - Steamed $15.00
Tilapia Filet - Pan Fried $15.00
Tilapia Filet - Deep Fried $15.00
with Choice of Sauce: Sweet & Sour Sauce,
Ginger Green Onion Sauce, Black Bean Sauce, Lemon Sauce,
Black Pepper Sauce and Sweet Corn Sauce
Kung Pao Tilapia $15.00
Pan Fried Salmon with Garlic Butter Sauce $15.00
Shellfish
Sweet & Sour Shrimp with Fresh Pineapple $17.00
Shrimp in Phoenix nest $16.00
Shrimp with Mixed Vegetables $15.00
Shrimp with Garlic & Green Onion $15.00
Black Bean Shrimp in Sizzling Plate $15.00
Black Pepper Shrimp in Sizzling Plate $15.00
Szechuan Shrimp in Sizzling Plate $15.00
Sesame Shrimp with Lemon Sauce $15.00
Shrimp Cutlet $15.00
Shrimp with Garlic Butter Sauce $15.00
Shrimp in Lobster Sauce $15.00
Shrimp Egg Foo Yung $15.00
Shrimp with Curry Sauce $15.00
Shrimp with Cashews $16.00
Szechuan Scallops in Sizzling Plate $18.00
Black Bean Scallops in Sizzling Plate $18.00
Black Pepper Scallop in Sizzling Plate $18.00
Black Bean Squid in Sizzling Plate $13.50
Fried Squid with Chili & Salt (Dry) $13.50
Sliced Conch with Ginger & Green Onion $18.00
Szechuan Conch $18.00
Conch Stir Fry with Satay Sauce $18.00
Mixed Seafood Stir Fry in Sizzling Plate $18.00
Main Courses include Steamed White Rice or French Fries
SOUP
Corn Soup (Chicken or Vegetarian) $4.50
Hot & Sour Soup (Chicken or Vegetarian) $4.50
Vegetable Soup $4.50
Dumpling Soup (Chicken, Pork or Vegetarian) $4.50
Egg drop Soup $4.50
Wonton Soup (Chicken or Vegetarian) $4.50
Shrimp Wonton Soup $5.50
Seafood and Tofu Soup with Seaweed $5.50
Chicken Hot & Sour Soup with Shrimp Wonton $7.00
Chicken Egg Drop Soup with Shrimp Wonton $7.00
Crab Meat and Vegetable Soup $8.00
Corn Soup (Chicken or Vegetarian) $4.50
Hot & Sour Soup (Chicken or Vegetarian) $4.50
Vegetable Soup $4.50
Dumpling Soup (Chicken, Pork or Vegetarian) $4.50
Egg drop Soup $4.50
Wonton Soup (Chicken or Vegetarian) $4.50
Shrimp Wonton Soup $5.50
Seafood and Tofu Soup with Seaweed $5.50
Chicken Hot & Sour Soup with Shrimp Wonton $7.00
Chicken Egg Drop Soup with Shrimp Wonton $7.00
Crab Meat and Vegetable Soup $8.00
DIM SUM
Har Gow - Shrimp Dumplings 5.00
Shumai - Pork Dumplings $5.00
Fun Gor - Pork & Shrimp Dumplings $5.00
Steamed Char Shui Bun - Pork $5.00
Steamed Char Shui Bun - Vegetarian $5.00
Steamed Char Shui Bun - Chicken $5.00
Har Gow - Shrimp Dumplings 5.00
Shumai - Pork Dumplings $5.00
Fun Gor - Pork & Shrimp Dumplings $5.00
Steamed Char Shui Bun - Pork $5.00
Steamed Char Shui Bun - Vegetarian $5.00
Steamed Char Shui Bun - Chicken $5.00
Check out The Daily Heralds
"Out 'n About"
section online for great restaurant reviews and suggestions like this one for
Vesna Taverna & Bagel House
by Claudienne Peterson.
"Out 'n About"
section online for great restaurant reviews and suggestions like this one for
Vesna Taverna & Bagel House
by Claudienne Peterson.
VESNA TAVERNA & BAGEL HOUSE
Visit Everything SXM & check out their Restaurant Recommendations!
While you're there, check out the JMB Discount Membership which includes 200 discounts, many of which are for restaurants, redeemable on both the Dutch & French side. Like most sxm sites, it is geared towards visitors to the island, but when I asked about it, I was assured that anyone, local or visitor, could benefit from these discounts.
While you're there, check out the JMB Discount Membership which includes 200 discounts, many of which are for restaurants, redeemable on both the Dutch & French side. Like most sxm sites, it is geared towards visitors to the island, but when I asked about it, I was assured that anyone, local or visitor, could benefit from these discounts.
GO TO WWW.EVERYTHINGSXM.COM
ROASTED BEEF
- Bring the water and carrots to a boil in a medium saucepan.
- Add papaya, vinegar, chiles, sugar, and salt. Return to a boil.
- Reduce heat; simmer, partially covered, until the carrots are tender.
- Process one-third of mixture with your immersion blender right on the stove.
- Stir to combine.
- Salsa can be refrigerated up to 2 weeks; serve warm, cold, or at room temperature.
3/4 Cups Water
1 small cucumber, peeled, and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
2 1/2 cups papaya chunks (1/2 inch)
1/3 cup apple cider vinegar
2 fresh Scotch bonnet chiles, thinly sliced
1/2 teaspoon light-brown sugar
1 teaspoon kosher salt
1 small cucumber, peeled, and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
2 1/2 cups papaya chunks (1/2 inch)
1/3 cup apple cider vinegar
2 fresh Scotch bonnet chiles, thinly sliced
1/2 teaspoon light-brown sugar
1 teaspoon kosher salt
SPICY PAPAYA SALSA
(If you don't allow the spice to cool, the ground blend will acquire unwanted moisture from the heat making the final blend slightly "Cakey".) The ground blend will be a deep reddish brown and the aroma will be sweet and complex, very different from those of the pre-toasted or post-toasted whole spices. (If you don't allow the spice to cool, the ground blend will acquire unwanted moisture from the heat making the final blend slightly "Cakey".) The ground blend will be a deep reddish brown and the aroma will be sweet and complex, very different from those of the pre-toasted or post-toasted whole spices.
There never has been a history or tradition of shrimp culture in Pakistan. Most Pakistanis still harbour a sort of religious aversion to shrimps considering them 'mukrooh' (forbidden from being taken under normal conditions).
