FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Jamaica, Tryall Club, Chef Kai Bechinger

Mar 1, 2012
2011 / March 2011

Try this recipe by Tryall Club Executive Chef Kai Bechinger.

Poached jerk-pepper shrimp with hot and spicy vine-ripe tomato couscous salad, green asparagus and triple-color bell pepper marmalade

16 spears green asparagus
16 U16/20 black tiger shrimp
6 cups cold water
1 teaspoon sugar
2 teaspoons sea salt
1 teaspoon fresh lime juice (or substitute lemon juice)
3 teaspoons jerk seasoning
1 or 2 scotch bonnet peppers
100 ml white wine
1 cup diced, seeded tomatoes
2 cups pre-cooked couscous
½ ounce butter

Trim 2 inches from the bottom of each asparagus spear. Peel the asparagus from just below the head to the bottom.  Retain the trimmed ends for the stock. Set the trimmed spears aside. Shell the shrimp, leaving the tail intact; devein and rinse. Retain the shrimp shells for the stock. Set aside the peeled shrimp.

In a non-reactive pot, combine water, shrimp shells, asparagus trimmings, sugar, sea salt, lime juice, jerk seasoning, scotch bonnet peppers and white wine. Bring to a boil over high heat. Reduce heat and simmer for 15-20 minutes. Strain the stock into another pot and discard the peels and trimmings.

Return the stock to the heat and bring to a boil. Add the asparagus spears, reduce heat and simmer for 5-8 minutes, until the spears are al dente. Remove the asparagus from the pot; shock in ice water, dry and set aside.

Bring the stock to a boil again. Add the shrimp, reduce heat and simmer for 3-4 minutes. Remove the shrimp from the pot; shock in ice water, dry and set aside.

Strain the stock through a fine sieve or cheesecloth. Return the strained stock to the heat and bring to a simmer. Reduce to approximately 2 cups.

Place 2 cups of pre-cooked couscous in a bowl. Add 2 cups of boiling asparagus-shrimp stock. Let sit for 7-8 minutes. Fluff with a fork and add butter to taste.

Press a 1-inch layer of couscous into the bottom of a glass jar. Layer with ¼-inch of diced tomatoes. Add another 1-inch layer of couscous, followed by another layer of tomatoes and end with a layer of couscous.

For the triple-color pepper marmalade:

1 16-ounce jar pepper jelly
1 teaspoon extra virgin olive oil
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced green bell pepper
1 tablespoon finely diced yellow bell pepper
2 teaspoons fresh lime juice
2 turns pepper (from a pepper mill)
Fine sea salt, to taste

Heat the olive oil in a small non-reactive pan over low heat. Add the bell peppers and sauté. Add remaining ingredients. Reduce by one-quarter. Keep warm until ready to plate.

Heat up a small non reactive pot under low heat add the olive oil and shortly sauté Triple Color Peppers then add all other ingredients and reduce by a ¼ . serve Marmalade warm

For the garnish:

12 strands spaghetti pasted, deep-fried to crispy golden brown
4 stems purple basil flower
4 sprigs fresh dill or fennel
2 small yellow plum tomatoes, sliced lengthwise
2 fresh limes, cut in quarters
Assorted baby lettuce
4 springs rosemary
4 bamboo skewers

PRESENTATION: Place 4 shrimp on each skewer. Place the skewers into the jars with the tomato and couscous layers and garnish as shown. Serve at room temperature.

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Feature
Nov 14, 2019

MOXY East Village NYC Opens for Business

A new celebration of American counterculture recently opened in New York City’s East Village by way of MOXY East Village.

Mexico awaits you!

Get to know Mexico with ONE FREE NIGHT With Fiesta Americana Get to know Mexico with the largest hotel company in the country, offering more than 185 options in the best city and resort destinations. Book at any of our hotels with the best available rate at the time of booking and get one night free.

Feature
Nov 14, 2019

Germany Increasing Air Departure Taxes

As part of Germany’s climate package, a plan to reduce emissions, the country will raise departure taxes at German airports. Taxes will go up as much as 60 percent, and are expected to raise up to €740 million. The funds will then be used to lower VAT on rail fares from 19 percent to 7 percent.

News
Nov 14, 2019

Norwegian Cruise Line Welcomes Latest Ship

Norwegian Cruise Line took delivery of its newest ship, Norwegian Encore, ahead of its naming ceremony Nov. 21. The 1,100-foot-long ship boasts a guest capacity of nearly 4,000. Since Norwegian Cruise Line took delivery of the shi, Oct. 30, Norwegian Encore sailed from Germany to England before making its way to New York City, then Miami, where the christening ceremony takes place next week.

A Lighter Footprint

United Airlines’ environmentally friendly efforts lessen the impact on local U.S. communities.

Feature
Nov 14, 2019

Glasgow Airport Electrifies Bus Fleet

A first for a United Kingdom airport, Glasgow Airport introduced a fleet of electric buses for connections to its terminal and long-stay parking lot.

eFlyer News
Nov 14, 2019

Japan Airlines Announces Route Expansion

Getting to and from Asia gets a little simpler thanks to a new network expansion from Japan Airlines.

TAP Air Portugal Adds 15 Flights Each Week From U.S., Canada

TAP Air Portugal is adding 15 new weekly flights from the United States and Canada by summer 2020,  a new record for the carrier of 71 weekly flights between North America and Portugal.

eFlyer Lead
Nov 14, 2019

Swiss-Belhotel International Details Thailand Debut

Swiss-Belhotel International boasts an impressive portfolio throughout 22 countries, including 10 ASEAN member countries. This growth is continuing with the group’s new plans to debut four properties in Thailand.