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RECIPES for Romance… VALENTINE’S DAY Breakfast-in-bed Menu

For Valentine’s Day…want to create a romantic experience that lasts all day?

        

 

Coming Next… Valentine’s Day Lunch & Dinner Menu   To Browse Our Menu CLICK HERE 

Tip: How to Spice Up Your Romance with Food

With all the romance in the air this month, we here at Marks Caribbean Cuisine Mark’s Caribbean Cuisine was inspired to give you a few tips for spicing up your romance this Valentines Day.

It is probably no surprise to you that food tops the list of most romantic gifts, along with flowers, cards, and candy

Because food is our specialty here at Marks Caribbean Cuisine, we thought you might like to know what it is about food that makes it so romantic and how you can use food to spice up your love life this Valentine’s Day.

Here are 3 basic tips for creating a meal that speaks the language of romance:

• Keep it simple, but high quality
• Keep it light, not left feeling ‘overstuffed’
• Add flavor and sensuality with spices

So, what is the best meal that meets these romance criteria: FISH.

The experts say that fish is the best because it is simple; yet, when prepared well, it screams, “I love you so much–that I spared no expense to serve you the best!”

Fish is also the best choice because it is light and do not leave the one you love too bloated and overstuffed to feel sexy and romantic after the meal.

And… fish is great because–with the right spices– its aroma and taste literally seduces the senses and increase feelings of sensuality.

Here are some of the most sensual herbs & spices for your fish (or any meal):

• Cloves
• Garlic
• Ginger
• Mint
• Nutmeg
• Pepper
• Rosemary
• Saffron
• Thyme

You’ll be happy to know that all of these herbs and spices are on the menu at Marks Caribbean Cuisine in all of our meals. And, we use other herbs and spices that will keep both your romance and your body healthy (See list in next post).

And… by the way, check out the list below to see a few of the health benefits you receive from some of the spices that’s on the menu here at the restaurant.

So, maybe you want to add spice to your romance this month, but don’t know where to begin…. Don’t worry, we’ll help you out.

Here’s the plan:

1. Look over the list of fish that we discussed in an earlier post.
2. Send a Card that speaks to the one you love from the heart.  One of our favorite partners makes this easy to do. Visit them to learn more: Biziwife|Send Out Cards Shop.

Want to send a card for free? Sign up below and we’ll give you the chance to send a card FREE right from your seat.

Want to leave the Romantic meal to us? Join us in the restaurant for our Valentine’s Day COUPLES ONLY BRUNCH…. Sign up below to receive our Our Special Marks Friends Only Discount.

Coming Next … A Recipe for Love!

Do you have a favorite menu for Romance? Share it below in the Comment Box.

Mark’s Jamaican Brown Stew Makes its TV Debut

See Mark cook this favorite Jamaican food on live TV. What makes his food special? All spices and seasonings are fresh and all food are made from the healthiest ingredients–every day–not frozen and thawed.

Fish recipes for someone who is picky with fish?

I don't mind fish. I really like salmon baked on a cedar plank, and tuna salad – I love fish and chips.

However, I hate anything that tastes or smells fishy. I don't know which kinds of fish are more likely to have that smell and taste – or if its a certain way of packaging/preparing before buying that makes fish more likely to taste like that.

I stay away from making fish because of it, but I would really like to eat it more and try different kinds.

Any recipes or tips on buying fish?

Start off by using boxed fillets(generally white fillets are the best to begin with) or filleted and sliced fresh fish from your local supermarket.This way there's barely a fish smell , if at all.Once you get used to (fall in love!!) with these then you could progress onto buying whole fish and eventually – even gut them yourself! Just kidding, but here is a fantastic recipe:

Pan fry fish fillets until done and keep warm.
(I love to use fresh,filleted Atlantic Salmon but frozen fish works perfectly as well)

Gently heat about 1/2 a cup of thickened cream.When it reaches a sauce like consistency, add in 20g butter (regular,salted)and 1 1/2 Tablespoons fresh lemon juice. Continue stirring and cooking until butter is melted and the desired consistency is reached.
Switch off stove and add in a little chopped fresh cilantro or parsley and a quick grind of black pepper.
Serve immediately spooned over fish with a greek salad on the side.
ENJOY!

Anyone have a good recipe for jerk chicken?

Went on a crusie for our honeymoon and they served an awesome Jamaican jerk chicken while on there. It was sweet with just the right touch of hot. Have tried a few since but we have not been able to get it right. Anybody have a good one?

Hope this one works for ya !!

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions — finely chopped
1 cup Onion — finely chopped
4 to 6 chicken breasts

Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as “Habaneros” are the hottest of the capsicum peppers, they’re truly incendiary. Substitute Serranos of Thai Bird Chiles if you can’t find them.