Dinners Adrift

Sharing thoughts about food and travel!

Brazil-Coxinha September 15, 2010

Filed under: Uncategorized — Island girl @ 3:40 pm

Dear Readers, We only know one man from Brazil and that is the famous “Mango” who lives here in the Virgin Islands. He is famous for being a very fun person to be around as well as for the quote “beaches and turtles everywhere!” We turned to him for our Brazilian recipe and this is his favorite appetizer. Enjoy!






3 boneless chicken breast½ chopped onion2 chopped cloves of garlic6 tablespoon margarine

2 cubes beef bouillon


ground pepper

3 cups all-purpose flour

1 (8oz) cream cheese

2 eggs

Bread crumb

Combine chicken breast, chopped onion, garlic, beef bouillon, salt, ground pepper, margarine and 3 cups of water in a pressure cooker. Place the pressure cooker in medium-heat. Chicken is ready 10 minutes after the regulator starts to blow steam.(If you don’t have a pressure cooker, cut chicken breast into 2-inch cubes and cook with the same ingredients in a saucepan over medium-heat for about 30 minutes or until done.)Remove chicken breast from broth. Finely chop chicken breast to make the coxinha filling.You can increment the filling with parsley, green onions. But do not add liquids to the filling.Bring exactly 3 cups of the remaining broth to boil. Add the 3 cups of flour into the boiling water and stir vigorously with a wood spoon for about 1 minute until it become dough. Take dough out of pan. When warm, knead dough until it becomes smooth and dissolve the flour lumps (about 10 minutes).Flatten dough with a rolling pin to about ¼-inch thick and cut medium size circles with a biscuit cutter. Place the dough in your palm, place a small cube of cream cheese and a teaspoon of chicken filling previously prepared.Dose the ingredients according to the size of the dough circle you cut so that you can close the dough with the filling inside. Knead scraps and re roll, repeat cutting circles until all dough is used.Fold and close the dough in a shape of a drum stick (a little chicken drum stick in Portuguese translate to “coxinha”). Grease hands if necessary.

Baste the filled dough with egg whites and roll them over breadcrumb.

Deep-fry the snacks 350 °F for about 8 minutes or until golden brown.

Place in baking cups and serve with guaraná.

SERVING SIZE: 60 bite size coxinhas or 30 mediums.



Islandgirls reporting September 12, 2010

Filed under: Uncategorized — Island girl @ 11:32 pm

Good evening,

Hurricanes and clothing companies is what we have been up to, but we are hungry for something new! This week we are cooking from Brazil, Brunei and Bulgaria. Join us as we continue our culinary world adventure.

Island love,

Mere & Kaila


Hurricane Earls Chicken Corn Soup August 31, 2010

Filed under: Uncategorized — Island girl @ 2:17 pm

Chicken Corn Soup

2 12.5oz cans of white chicken
1 can corn
1 can cream of corn
1c vegetable broth
3/4c celery
1T each oregano, paprika and cumin
2t salt
Bacon grease

Sauté celery in a couple spoonfuls of bacon grease and dash of oil. Add add other ingredients and simmer. Serves 4.


Spanish night & Cantina Wine August 13, 2010

Filed under: Uncategorized — Island girl @ 9:08 pm

Jess & Doug hosted a Spanish night with delicious food including paella! Leilani brought the Spanish wine and that’s what we want to spread the word about. Cantina Wine is a site for wine education. It gives weekly lessons and will give you confidence when shopping for wine, pairing wine with meals and ordering a bottle in a restaurant. Here is Cantinas lesson on Spanish wine and don’t forget to read the archives to learn more as well as sign up for weekly lessons. Cheers!



Eat Global August 7, 2010

Filed under: Uncategorized — Island girl @ 12:48 am


And local of course!


Dim Sum August 6, 2010

Filed under: Chinese,Food — Island girl @ 4:06 pm

Last night Sarah & Gayle invited us over for Dim Sum. It was fantastic. We started with fried crab rangoon, curry chicken triangles and finally an assortment of beef, shrimp & pork dumplings. All to die for this was served with delicious cold Ty-Ku Sake and fresh pineapple to finish! I thought the dough would be hard to work with but it is easier than spring rolls or phyllo dough to make!

Shrimp & Pork Dim Sum

1/3 lb shrimp, chopped
1/3 lb ground pork
2 black mushrooms, soaked, rinsed and chopped
1/4 C chopped bamboo shoots
1/4 C chopped green onions
1 T sesame seed oil
1/2 t sugar
1 t salt
1/2 t white pepper
1 egg white
2 T cornstarch


1 C wheat starch
1/2 C tapioca starch
1/2 t salt
1 C boiling water
2 t oil

Knead the dough for at least 5 minutes, before forming it into a long jelly roll shape about 2 inches in diameter.
Slice the roll into round pieces about 1 inch thick, and flatten each piece slightly with the palm of your hand
Use a rolling pin to roll each piece into a 4-inch circle.
Place 2 tbsp. of filling in the middle of each circle and gather the sides at the top, giving a twist to seal.
Allow the dumplings to rest for 30 minutes.
Place the dumplings into a steamer, leaving at least an inch between each dumpling.
Steam the dumplings for 20 minutes, and serve hot.


Pastitsio- Greek Lasagna August 5, 2010

Filed under: Uncategorized — Island girl @ 1:27 am


Oh my, this is good!