Anne & Tom's Caribbean Cruise and Sanibel Trip travel blog

Docked at St. John's

.

A greeting band

Off in our taxi to Nicole's Table

.

We all were given aprons

The house is high in the hills

Some of the fresh ingredient

Nicole tells us what we are making

Anne measures the spices

The jerk sauce

A quick taste

WOW, it's HOT!

Basting the chicken with the jerk sauce

Filling the tart pans

For the pumpkin soup

Coconut slices that tasted like bacon - but with no fat!

Bacon wrapped plantains

The soup

Now we begin to feast

The coconut tarts with custard

The finished chicken

.

A delicious lunch

Nicole & her husband Adam

The dessert

Back on the ship

Gary and Marie with Anne at the Bar-B-Q

.

.

Introducing the crew


March 20, 2016 St. John’s Antigua Nicoles Table

Our stop on the independent island of Antigua was our only docking experience of the four ports of call. A steel drum band serenaded us as we headed to a taxi with three other Azamara passengers who, with us were headed to Nicole’s Table cooking class. We were happy to have this opportunity since Nicole does not often conduct her class on a Sunday. Today’s exception was because her oldest daughter was participating in a swim meet the next weekend.

Nicole lives high on a hill overlooking the water. Her husband, Adam and her two girls live in a spacious home with a very tropical open air decor. Her kitchen occupies a large part of the first floor which is just a few steps up from the living area. We were all given aprons and began working on the meal that would be our mid afternoon lunch (it was actually dinner!).

Tom got right to chopping the onions for the jerk marinade for the chicken. Anne measured out the spices and added them to the blender. Our companions from the ship fully immersed themselves in the food preparation. The jerk marinade was hot! (See Tom’s reaction).

Fresh coconut was slivered into thin strips and after salting it was roasted in the oven to provide an appetizer that mimicked bacon, but without the fat. A squash/sweet potto soup was also cooked up on the stove top. Dessert tarts were prepared by pressing a simple butter and flour crust into tart pans. These were later filled with thinly chopped coconut and covered with custard. By now, after a few rum punches, we were ready to relax as the jerk-chicken baked in the oven. All the recipes were neatly printed and we could make the meal back home (which we intend to do!).

We were quite full as our taxi took us back to the ship. We were not very hungry that night and the ship’s Bar-B-Q buffet was just right.

Share |