Dear
Freddie,
It is
officially summer, and time to explore some
big exotic tastes. I'm not a big cook, but
occasionally I do like to try something fun
and easy. I recently discovered
Yummly.com and do appreciate
some of their simple recipes. As we live in
a small condo, we don't have room for things
like those old bulky ice-cream churns.
Yummly has some great (and easy) no-churn
ice cream. I have tried several, but
especially like the
Chocolate.
On the
healthier side, I discovered these great
Detox Cookies,
that also use up those darkening bananas
that you throw in the freezer, and only 3
other ingredients!
A big part of
traveling is enjoying the food and drinks in
the area you are traveling to. I thought it
might be fun to share some of the tastes of
Mexico and Hawaii from our resorts in this
issue.
Enjoy!
Dave Emery
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Quote of the Month
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"The secret of success in life is to eat
what you like and let the food fight it out
inside." Mark Twain
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 El
Cid Resorts - Spanish Coffee & Summer Lemon
Martini
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Here is one of the famous drinks from the
Italian Restaurant, El Alcazar, at the El
Cid Castilla Beach Property in Mazatlan.
SPANISH COFFEE
Ingredients:
· 1 Orange slice
· Cinnamon Powder
· Sugar
· 2 table spoon of Whipped cream
· 1 cup of Coffee
· ½ ounce Brandy
· ½ ounce Kalhua (Coffee liqueur)
Directions:
1. Moist the edge of the glass with
the orange slice.
2. Frost the edge of the glass with
the cinnamon powder and sugar.
3. Add the hot coffee.
4. Mix with the Brandy and Kalhua
(Coffee Liqueur)
5. Top with whipped cream and a
cherry.
Here is a great summer drink, created for
our Sales Manager, Norma Cisneros, by one
of the bar tenders at the El Cid Resort in
Mazatlan.
SUMMER LEMON MARTINI
Ingredients:
· 2 Teaspoons of syrup
· 1 Meyer Lemon juiced and peeled
· 2 Fluid ounces of Vodka
· 1 Fluid ounce of Cointreau
· Ice
· 1 Teaspoon white sugar or as
needed for rimming
Combine 2 teaspoons of syrup in a cocktail
shaker , pour lemon juice, lemon peels,
vodka and Cointreau into the shaker; add
ice cover and shake.
Remove a lemon peel from the shaker and
wipe the rim of a martini glass with the
peel. Dip the rim of the glass in a
teaspoon of sugar or as needed. Strain
martini into prepared glass.
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Upcoming Online
Training
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Find links
to sign up for any of these online
training sessions HERE.
All online training will be only 30
minutes.
HILTON PUERTO VALLARTA
Learn more about one of Puerto Vallarta's
newest all-inclusive properties - the Hilton
Puerto Valalrta. We will also include
information on the Krystal properties in
Puerto Vallarta, Ixtapa and Acapulco.
KRYSTAL GRAND PUNTA CANCUN & KRYSTAL
CANCUN properties
We will provide an overview of the new
Krystal Grand Punta Cancun and the
Krystal Cancun properties. Both are
located in a great location at the top of
the "7" in Cancun, on one of the best
beaches in Cancun. They are just steps away
from shopping malls, restaurants, cultural
attractions and the nightclub area (Coco
Bongo's and more!).
HONUA KAI RESORT & SPA (Maui)
Honua Kai is one of the top-rated luxury
condo resorts in Maui, featuring spacious
studio, one, two and three bedroom suites.
The property is located on the
world-famous
Kaanapali North Beach. Each suite
includes a fully equipped high-end kitchen,
in-suite washer & dryer, a bathroom for each
bedroom and
more.
PRIVATE WEBINARS:
To request a private online training session
for you or your colleagues, please email
Dave Emery ( dave@daemery.com).
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Krystal Grand Punta Cancun -
Tea Punch & Ceviche Caribeno
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Here are a
couple of great recipes from the Krystal
Grand Punta Cancun.
TEA PUNCH
Ingredients:
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Peach
concentrate 1 oz |
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Mint tea
2pcs (8oz) |
| Lemon juice
10ml |
| 1 slice of
lemon |
| 1 cherry |
| Ice
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Preparation: Make the tea mint and let it
rest for 10 minutes. Add the tea, peach
concentrate and lime juice in a glass with
ice and decorate with the slice of lemon and
cherry.
CEVICHE CARIBEÑO
Ingredients:
· Grouper fillet (clean with no skin)
546 gm (can substitute any semi-firm
white-fleshed ocean fish like sea bass, sole
or flounder)
· Purple onion 136 gm
· Cucumber 150 gm
· Lime 800 gm
· Hass Avocado (or regular
avacado) 200 gm
· Coriander 50 gm
· Salt 10 gm
· Corn tortilla 100 gm
· Vegetable oil 300 ml
· Olive oil 5 ml
Directions:
Wash and disinfect the vegetables.
In a frying pan heat the oil and let it
rest.
Cut the tortilla in 8 triangles and fry
until its crispy, leave on a paper and let
it dry.
Make lemon juice with the lemons.
Cut the fish in 1cm cubes and add to the
lemon juice.
Peal the cucumber and cut it in 1cm cubes
and the same for the avocado, chop
the coriander and purple onion.
Drain the fish and add cucumber, avocado,
coriander, onion and salt. To finish add
the olive oil and mix all the ingredients.
Decoration:
Make a bump of ceviche and add some avocado
cubes and a coriander leaf.
Decorate with the fried tortilla chips.
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Honua Kai - Coconut
Shrimp & Pineapple Pop
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COCONUT
SHRIMP
Leo Szakacs-Kekona, Bell/Valet, Honua Kai
Resort & Spa
12 pc large Shrimp (Cleaned with tail on).
1 cup shredded coconut
1/2 cup corn starch
1/2 cup flour
1/2 cup water
Oil for frying (about 3 cups)
MAITAI SAUCE
1/2 cup orange juice
1/4 cup pineapple juice
1 1/2 cups of heavy cream
1/2 cup butter (won't use all but you
might come close)
Shot of dark rum
Shot of light rum
1/4 of a lime
Sweet Thai chili sauce (you can find it in
the Oriental section in the grocery store)
To make shrimp
You will need 2 bowls and 2 sheet pans.
Line 1 sheet pan with wax paper or foil
(you will be putting the shrimp on one of
them after you put the coconut on them).
In the first bowl add half of the flour,
reserving the rest to replenish as
needed. In the second bowl put in the
cornstarch then slowly add water till the
texture is like pancake batter.
On the second sheet pan spread out coconut
flakes.
OK you're ready.
First toss shrimp into the flour, then
dip into the corn starch mix, then press
into the coconut. Press down good to keep
the coconut on the shrimp.
Place in refrigerator for 25 to 30 minutes
just to chill.
Now for the sauce.
Start with the rum. Put light and dark
into the pot and bring to a boil to let
alcohol cook off. Then add the orange and
pineapple juice, simmer to let reduce by
half.
Reduce heat and whisk in the cream. Add
the butter a little at a time. The butter
will thicken the sauce you can control how
thick you want it. Set aside to cool to
room temp.
Time to fry the shrimp
Heat oil to about 365-370F degrees. Place
shrimp one at a time till golden brown
then place one paper towels to drain any
excess oil.
Now to plate
I like to put sauce down then shrimp onto
the sauce. I drizzle the Sweet Thai Chili
sauce over the shrimp and the MaiTai
sauce. Keep in mind the sweet chili is
just to add a little flavor. Squeeze a
hint of lime at the end.
*******************************************
Channing's Refreshing PINEAPPLE
POP!
Channing Bridges, Director of Business
Development, Honua Kai Resort & Spa
2 oz Pau Maui Pineapple Vodka
2 oz Fresh Maui Pineapple Juice
Splash of Triple Sec
Splash of Club Soda
Garnish with Mint Sprig
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Client Resources
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If you are looking for the latest brochure,
promotion, news article or training resource
from most of our clients, we have created a
webpage where you can easily find the latest
information.
Also, stay
updated on the latest news, announcements
and FAM information by connecting to our
Facebook page
HERE:
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Dave
Emery
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Sandy Ruel
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Catherine
Heeg is an International Speaker and Trainer
in the travel, tourism, and hospitality
industry. Focusing on social media, sales and
marketing, Catherine understands and speaks
your language.
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Hilton
Puerto Vallarta - Scallops "Agua Chile" |
Scallops "Agua chile"
By Hilton
Puerto Vallarta Resort
Vinaigrette:
50 ml lime juice
10 g. "serrano" hot pepper
150 ml of olive oil
Salt to taste
Scallops:
4 scallops
2 cucumbers
50g sliced red onion
salt and ground pepper to taste
Set:
4 slices of avocado
4 slices red onion
Alfalfa sprouts
Procedure:
"Serrano" hot pepper vinaigrette:
Blend the lime juice, the
Serrano pepper, olive oil and salt. Set
aside.
Scallops:
Cut the scallops into pieces,
add salt and pepper. Peel the
cucumbers, remove seeds, cut
them in thin slices (like spaghetti
straps). Mix all the ingredients together
including the vinaigrette.
Serve in bowls and garnish with
avocado slices, red onions and alfalfa
sprouts.
Eat with tortilla chips or salting crackers.
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Photo Contest
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How many golf holes does the El Cid
championship Golf & Country Club in Mazatlan
feature? Click
HERE for a
hint.
WINNER FROM LAST MONTH
Congratulations to Michele Fabian, NorthStar
Travel, Kitchener, ON for
winning last month's Photo Contest and gift
certificate.
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DETM is an acronym for David Emery Travel
Marketing. We are a Vancouver-area based
company providing quality travel industry
representation in Canada since 2009.
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