Culinary tips from top Aruban chefs

Chef Eduardo Ellis, Jr., second generation of a renowned local hospitality family, has a distinct culinary signature. After all, he was born and raised on Aruba, a country with a unique multi-cultural character, and his own family has an eclectic Aruban and European heritage. Growing up, he worked side by side with his dad, a talented chef and restaurateur, and learned the business from the bottom up.

At Papiamento Restaurant simple preparations of fresh, carefully selected ingredients rendezvous with rich homegrown seasonings and celestial aromas. Fresh herbs from a nearby plantation in Noord, including basil, parsley, dill, chives, cilantro and the fiery scotch bonnet pepper, add a pronounced Caribbean flair. Local accompaniments such as green beans (bonchi largo), nutmeg-buttered okra, and sweet potatoes mashed with honey, cinnamon and butter complement continental favorites.

“I enjoy adding a local touch to all my dishes, even to the most traditional. Our Aruban bouillabaisse of fresh seafood is seasoned with fresh herbs and a touch of Indian curry in a rich coconut broth. Our sizzling specialties cooked at your table on a European stone include filet of mahi-mahi with Caribbean shrimp served with local pica di papaya, a hot sauce of green papaya. Our clay pot, a tradition of France, Portugal and Spain, is filled with local catch such as mahi-mahi, grouper and snapper, Caribbean lobster, and scallops steamed in their own natural juices, with onions, peppers, tomatoes, fresh herbs and a fruity Chardonnay.”

“We also like to take everyday local dishes and spin some magic. The flavor of pan-fried grouper fillet is heightened by a local lime and caper cream sauce. Our home-made pesto of basil and cashew is a perfect accompaniment for Caribbean kebabs of grilled chicken and shrimp. The family’s recipe for the traditional keshi yena has some unique features; minced tenderloin is combined with chunks of chicken and stewed with prunes, golden raisins, olives, cashews and white Zinfandel, then flame-broiled with Dutch gouda cheese. Our guests are delighted with my dad’s secret recipe for pan bollo, Aruban bread pudding; a warm scoop is served with ice cream and Ponche Crema, the island’s famous rum-based eggnog.”

WINES

The wine cellar at Papiamento Restaurant was actually a storeroom and cheese factory; an extension of the 150-year-old manor house, it has been completely transformed. The thick walls of that time still help to insulate the room which is kept at temperatures ranging from 61 – 64 degrees Fahrenheit. Designed by Chef/Owner Eduardo Ellis, it was created by a local carpenter from imported cedar wood. When fully stocked, the cellar boasts as many as 200 labels and 1800 bottles of international vintages hailing from such countries as Chile, Argentina, Portugal, South Africa, Tazmania, Sicily, Greece, California, Italy, Spain, France and Germany. “We invite our guests to tour our cellar to see how we treat the bottles, make their choice, and enjoy the unique ambiance,” Chef Eduardo explains.

“I love California Cabernets; they are full-bodied but smooth with a certain oomph! These reds go perfectly with our escargots, keshi yena (traditional Aruban stuffed gouda cheese), lamb chops, and beef such as rib-eye and tenderloin. Chilled Chardonnays go well with everything, especially seafood; these are perfectly paired with our Aruban bouillabaisse and seafood in the clay pot. For outside dining, a Shiraz or Pinot Noir is a good choice; these are fruitier, younger-tasting wines reminiscent of Beaujolais. A Merlot or Cabernet is the perfect accompaniment to our chef’s favorite dish of tenderloin au gratin with melted gorgonzola. Ports are made from grapes that dry out and become sweeter, excellent with English stilton. We also sell a wide range of reds and whites by the glass, as well as ports, rosés and champagnes.”

(Adapted from Destination Aruba Magazine)

Create a dry marinade of paprika, red pepper, cumin, garlic, onion powder, black pepper, combine all these ingredients, coat fish, and pan-fry.

A creamy, delicious dessert similar to flan (serves 6)

Ingredients:
13.5 oz heavy cream
7 oz milk
3.5 oz sugar
½ oz unflavored gelatin
2 Tbls vanilla (optional)  (Can substitute Amaretto or any other liqueur)

Preparation:
Boil heavy cream, milk and sugar. Remove from heat when mixture boils and add gelatin.  Pour in individual cups or bowl.  Cool in refrigerator for 4 hours.

Can be topped with hot chocolate, fresh fruits or fruit syrup when serving.

(serves 6)

Ingredients:
53 oz (lg can) white cannellini beans
53 oz water
1 lb fresh cherry tomatoes
8 leaves chopped basil
8 oz olive oil
4 oz chopped garlic
16 oz marinara sauce
8 oz pancetta (bacon)
1 lb short pasta or fettuccine

Preparation:
Saute chopped bacon in olive oil. When brown, add cannellini beans and equal amount of water. Let boil and add uncooked pasta. When the sop thickens, add marinara sauce, tomatoes and basil. Fresh tomatoes should retain their consistency.

Ingredients:
2-1/2 oz butter
2 each shallots
2 Tsp ginger
2 cups dry white wine
4 ½ lb cleaned mussels
1 stalk celery
1 each small white potato
1 each leek (white part only)
1 each carrot
4oz fish bouillon
1 piece bay leaf
Dash thyme, saffron (dissolved in spoon of hot water), garlic powder
1 quart (½ liter) heavy cream
To taste white pepper and nutmeg

Preparation:

Melt butter in pot and sauté cut celery, carrot, onion, potato, leek. Add salt, ginger, garlic powder and white wine and cook for about 10 minutes, until soft. 

In another pot, let salted water boil and add cleaned mussels. Let them open, cooking about 10 minutes. Remove mussels and put them aside. 

To make the soup, add bouillon, bay leaf, thyme and white pepper to the water. Blend the vegetables, add to the soup and let boil about 25 minutes. Add heavy cream and saffron and mix a bit. 

Julienne the tomato, carrot and leek, parboil them for about a minute, and make a nest out of it and top with the mussels. Pour the soup around the nest and sprinkle a little nutmeg on top.

(serves 4)

Ingredients:

Chive Butter Sauce:
1 each shallot, minced
3 sprigs fresh parsley
4 each black peppercorns
1 piece bay leaf
2 Tbsp white wine vinegar
½ cup white wine
2 Tbsp heavy cream
1 cup unsalted butter, diced
Juice ½ lemon
1 bunch fresh chives
To taste salt and pepper

Grouper:
1 large white potato
4 each 5-6 oz grouper fillets
1 each egg yolk, slightly beaten
1/4 cup clarified butter
Dash cream of tartar
½ cup oil for frying
To taste salt and pepper

Preparation:

Sauce: Add to saucepan shallot, parsley, peppercorns and bay leaf; pour in vinegar and wine and simmer until reduced by ¾. Add heavy cream and reduce by half. Remove from heat and slowly whisk in butter. Strain and stir in lemon juice and chives. Season with salt and pepper.

Julienne the potato and keep in cold water. 

Grouper: Season with salt and white pepper; brush top with egg yolk. Squeeze potatoes dry and toss with melted clarified butter and cream of tarter to coast potatoes. Press the potatoes on top of the fillets. Heat oil in a large sauté pan and arrange fish potato-side down. When potatoes are browned and cooked, turn fish over and cook for one minute more. Top with butter sauce.

(serves 4)

Ingredients:
4 each chicken breasts (6-8 ozs each)
1 small bag fresh spinach (leaves only)
4 oz feta cheese
4 each large potatoes
To taste thyme, oregano, basil, salt and pepper
6 oz butter
1 cup flour
3 each eggs, beaten
6 oz breadcrumbs
8 each plum tomatoes

Preparation:

Slit the chicken breasts and season with salt and pepper. Fill with sautéed spinach and feta cheese. Bread chicken in flour, egg and breadcrumbs and sauté both sides until golden brown. Then bake in oven for 8-10 minutes at 350 degrees. At the same time, peel, quarter and boil potatoes and sauté in butter with herbs and cut plum tomatoes.

Serves 8 (for a main course, serves 4)

Ingredients:
1 lb flour 
4/5 eggs
1 teaspoon salt
1 teaspoon parsley
Nutmeg and white pepper for taste

Directions:
Mix the flour, eggs, salt, nutmeg, pepper in a large bowl.

Let the dough rest for ½ hour and than press the dough with spaetzle press or potato ricer into slightly boiling water. When the spaetzle rise to the surface, remove them from the pan with a slotted spoon and place them in ice water to stop the cooking process. After they are cold, drain well and use as side or main dish.

(NOTE: For Cheese Spaetzle, place onions, cubed ham in sauté pan until golden brown. Add spaetzle and cubes of Gouda cheese. Sauté until the cheese melts. Add salt and pepper to taste and serve with Boston lettuce.

Serves 8-9

Ingredients:
3 carrots
1 boneless veal breast, 3 1/4 pounds
9 ounces ground veal
4-ounce piece of Serrano ham or prosciutto, cut into 3/4-inch wide strips
1 hard-cooked egg, cut into wedges
4 tablespoons olive oil
1 large onion, chopped
1 apple, peeled, cored, and chopped
3/4 cup dry white wine
salt

Directions:
Cut two of the carrots into lengthwise strips, discarding the centers. Slice the remaining carrot. 

Open out the breast of veal, spread the ground veal in the center, and place the strips of ham and strips of carrot on top and all along it. Add the hard-cooked egg and season with salt. Roll up the veal and tie securely with fine kitchen string. 

Heat the oil in a pan. Add the veal and cook over medium heat, turning frequently, for 8-10 minutes, until evenly browned all over. Remove from the pan and set aside. 

Add the onion to the pan and cook over low heat stirring occasionally for about 10 minutes until golden brown. 

Return the veal to the pan. Add the apple, sliced carrot, and a pinch of salt, and pour in the wine. Bring to a boil, pour in enough water almost to cover the meat and bring back to a boil. Lower the heat, cover and simmer for 1 1/4 hours, until the veal is tender and the sauce has reduced. 

Lift the veal out of the pan and remove and discard the string. Cut into slices about 1/2 inch thick and place on a warm serving dish. 

Pass the sauce through a food mill or process in a food processor. Transfer to a sauceboat. 

Serve immediately with small mounds of vegetables or mashed potatoes.

Ingredients:
1 pound beef loin 
2 ounces butter
2 tablespoons flour
2 large onions
1 tablespoon tomato paste
2 garlic cloves
1 teaspoon cumin seeds
1 tablespoon paprika powder
pinch of clove powder
3 red bell peppers
4 large potatoes 

Directions:
Cut the meat in small pieces

Heat the butter in a frying pan and fry the meat until brown.

Sprinkle the flour and let color.

Add the chopped onions and lower the heat.

When the onions are golden brown, add the tomato paste, pressed garlic, cumin seeds, paprika powder, clove powder and strips of sliced bell peppers.

Add bit by bit 8 ½ cups hot water (the soup must keep boiling)

Let the goulash soup simmer over low heat for 3 hours.

Add the small cubed potatoes and salt to taste.

The soup is ready when the potato cubes are cooked.

Serves 4

Ingredients:
1 tablespoon green peppercorns, drained washed and slightly crushed 
2 tablespoons clarified unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream 
1/2 onion

Directions:
Heat butter in a sauté pan over medium heat and sauté onion until golden brown. Add the stock to the sauté pan and allow the liquid to reduce for 3 - 4 minutes over medium – high heat Add cognac, heavy cream and green peppercorns to the pan. Increase heat to high and cook, whisking continually until sauce thickens slightly, just enough to coat the back of a spoon. This will take 5 - 7 minutes. Season the sauce to taste with kosher salt.

Veteran Chef Thomas Mitter was trained in Austria, beginning his culinary career at various ski resorts and on cruise ships of the Cunard line. In 1988, he arrived in Aruba and began his decade-long career as head chef of the renowned Chalet Suisse. In 1998, Thomas began his own consultancy firm; among his clients were restaurants just opening. In 2003, he began his own business, Hot Take Away in Tanki Leendert, a very popular stop for local food, as well as a wholesale importing business. In August 2009, he opened Amadeus Restaurant.

At Amadeus Restaurant, diners can enjoy a symphony of fine seafood, steaks and ribs in a 17th century ambiance with classical background music. Beef tournedos, West Indies ribs, hot shrimp diablo, beef stroganoff, heart healthy grouper fillet Atkins, and much more from Chef's international background are among the mouthwatering menu items. Many patrons select the signature dish of escargots in herb garlic sauce with Portobello and a touch of Pernod.

"My partner and I grew up in Salzburg, Austria, the birthplace of Mozart, and wanted to recreate this ambiance on Aruba. We use only the freshest ingredients and prepare our international dishes à la minute," Chef explains.

The chicken and pork schnitzels will satisfy the heartiest of appetites. "We first pound the meat, season with salt and pepper, dust with flour, and dip in egg wash and bread crumbs. It is fried in hot vegetable oil until golden brown (3 -4 minutes each side). Green peppercorn sauce is a perfect accompaniment."

(NOTE: This recipe can be used with beef as well but will require more seasoning.)

Ingredients:

MEAT
10 lbs cubed goat meat (defrost in water with ¼ cup vinegar and 2 squeezed lemons)
Let sit for 10 – 15 minutes. Remove any loose fat and gristle from meat. Drain water and place in large stock pot.)

STOCK
In pot with the meat, add:
1/2 tablespoon chicken base
1/2 tablespoon beef base
6 garlic cloves
1/4 cup granulated garlic
1.5 gallons water

Bring all ingredients to a boil. Skim off film that develops while boiling. Continue to boil until reduced by half (about two hours)

Remove meat from pot and add stock to sauce:

SAUCE
1 large onion diced
2 large celery stalks diced
1 large green pepper diced
2 cups tomato paste
1 cup ketchup
1 tablespoon curry powder
1 teaspoon cumin
1/4 cup paprika
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon sugar
(Note: can use other hearty vegetables such as carrots that keep their consistency) 

Add goat. Serve with rice or potatoes. Can dip in funchi (cornmeal polenta) to soak up sauce.

Creole sauce is made from sautéed onion, carrot, celery, peeled tomatoes and garlic, to which yellow curry, tomato paste, cumin, pepper and salt are added.

The shrimp is brushed with a bit of Madam Janette pica di papaya sauce and lemon juice, and then barbecued.

The plate is finished with deep-fried plantain and basil oil.

Serves 8 – 10.

Combine 1 1/4 cups milk, 3 egg yolks, ½ cup sugar and 1/2 ounce (13 packets) artificial sweetener in medium saucepan and cook over medium heat until it slightly thickens. 

Remove from heat. Place in large bowl and add 4 gelatin leaves. Refrigerate, covered, until almost thick; then whisk in 2 1/2 cups heavy cream. Add 3 1/4 cups yogurt and combine well. Place in molding rings and remove before serving. 

For mango sauce, cook 2 very ripe mangos, peeled and seeded, with 2 mint leaves in a small pot over low heat until it thickens. Remove leaves, blend and strain mango. 

For papaya compote, cook peeled, seeded, cubed papaya, mixed with 2 tblsps brown sugar and two 1 oz shot glasses of rum, and reduce to a thick consistency. Spoon papaya over mousse; drizzle mango sauce around plate.

Serves 10.

For dough, beat 1 cup sugar, 2 cups butter at room temperature, 1 egg for one minute. Add 3 cups flour, combine well, cover and chill. Form into cake ring, cover the dough with foil. Place uncooked rice on top of foil in order to hold shape of dough. 

Bake for 20 minutes in preheated 400 degree oven. Remove and chill while preparing filling. Lower heat to 375 degrees. 

In ovenproof bowl, mix juice and finely grated zest of 3 lemons, 11 whole eggs, 4 1/2 cups sugar, 3 3/4 cups heavy cream, ½ cup confectionary sugar. 

Bake for 30 – 40 minutes at 375 degrees, remove from oven and chill. 

Garnish with cactus fruit and top with strawberry ice cream. 

Serves 10.

Prepare your favorite French dressing to drizzle on mixed greens and tuna. 

For papaya mayonnaise, blend 2 tblsps fresh papaya with 2 tblsps mayonnaise. 

Cut 3 oz fresh tuna into very small cubes. 

For lobster bisque, combine 10 lobster heads crushed, 1 onion, 1/2 carrot, 1/2 leek, 1/4 stalk celery, 1 cup white wine, 1/2 cup Pernod, 5 cloves garlic, 5 tblsps tomato paste, dash of thyme and rosemary, 8-1/2 cups water. Combine and cook over low heat for 20 minutes. Strain and reduce by half, then stir in 2 cups of heavy cream and salt to taste. 

Serves 10.

Ingredients:
¼ cup milk
1 tblsp Blue Mountain Jamaican coffee beans
1 tsp gelatin powder
4 oz dark chocolate
1 ¼ cups heavy cream
4 oz dark chocolate
2 egg yolks
4 egg whites
2 oz sugar

Directions:
Put milk and coffee beans in saucepan and simmer for 10 minutes. Remove beans and add gelatin to saucepan. Simmer for 5 minutes. Remove from heat and mix in dark chocolate.

In bowl, whip heavy cream to medium peaks. When mixture has cooled, add egg yolks and cream. Whip egg whites until they peak, add sugar and whip again to peak.

Combine all ingredients well, spoon into bowls, cover, chill at least 2 hours. 

Combine ½ cup white vinegar, 1 1/2 cups white wine, 1 shallot, 1 tblsp cilantro corn, 1 bay leaf, 1 star anise and 1 vanilla bean in saucepan over medium heat and reduce to 1/3 volume.

Strain all dry ingredients through a fine sieve. Add 4 cups fresh carrot juice (skim any foam from top) and 2 tblsps sugar.

Simmer for 20 minutes. Remove from heat and add cubes of unsalted butter (3 1/2 oz). Add coarse salt and freshly ground pepper to taste.

Serve immediately. 

This relish is prepared with firm avocado, onions, pepper, cilantro, lemon (to keep avocado from blackening), and hot scotch bonnet (Madame Janette) or hot papaya sauce.)

Chimichurri sauce is made with cilantro, parsley, pepper, garlic, red onion, and lemon, combined in olive oil.

This stays in the refrigerator for a week.

He brushes it on chicken before cooking to make it crispy. 

Born and raised in Aruba, Chef Hoek enjoys local fare such as fresh fish simply prepared, pan-fried with seasoning, lemon, black pepper and garlic.

For Creole sauce, combine onion, pepper, celery, fresh garlic, fresh tomatoes, and a bit of tomato paste and sauté in olive oil until tender. Add salt & pepper to taste. 

Ingredients:
Dark Chocolate 5 oz
Butter 5 oz
Sugar 2.5 oz
Flour 2.5 oz
Cocoa powder 1/2 Tbsp
Baking powder 1/2 Tbsp
Eggs 5 standard

Preparation:
Preheat oven at 250 degrees Fahrenheit. Melt the chocolate by putting it in a bowl over a water bed or in a microwave. Soften the butter, add the sugar and whisk until creamy.

Then add the eggs to the butter mixture one by one, add the melted chocolate, and mix well. Add the sifted flour, baking powder and cocoa powder to the mixture and mix well.

Butter lightly or spray little muffin-shaped oven pans and, using a small ice scoop, put a small scoop of the chocolate mixture in each pan.

Bake for 10 minutes; let stand for 10-15 minutes (center needs to stay soft), and gently take them out.

Ingredients:
Condensed milk 5 cans
Whole milk 1/2 liter (2.1 pints)
Heavy cream 1/2 liter (2.1 pints)
Coconut milk 2 cans
Sugar 1/2 kg (1.1 lb)
Vanilla extract 1 Tbsp
Whole eggs 10 eggs
Egg yolks 10 yolks

Preparation:
Heat the oven for 30 minutes at 250 degrees Fahrenheit.

Put the sugar in a pan - add enough water to cover the sugar.

Boil the sugar on medium heat until it starts turning light brown. Lower heat until it turns dark brown (don’t burn it). (Tip: When it has a nutty aroma, the caramel is ready.)

Combine the other ingredients in a mixing bowl, mix well with a whisk, and strain.

Pour the hot caramel into a hotel pan (oblong metal pan (8” x 16”/ 20 cm x 40 cm) very carefully (extremely hot!) until the bottom of the pan is covered evenly. 

Pour the other mixture on top of the caramel and let sit for a few minutes. 

Put the pan in the oven, preferably in a bigger size pan filled with water. 

Bake for 35-45 minutes until the top becomes light brown and it feels like one piece when shaken.

Ingredients:
Whole milk 1/2 liter (2.1 pints)
Heavy cream 1/2 liter (2.1 pints)
Sugar 250 gram (8.8 oz)
Vanilla extract 1 Tbsp
Egg yolks 20 yolks
Lemongrass 2 stalks

Preparation:
Heat the milk, heavy cream, sugar, vanilla, chopped lemongrass in a pan. Let simmer for 10 minutes on low fire.

Preheat the oven to 250 degrees Fahrenheit. Put the egg yolks in a mixing bowl and whisk for a few minutes with a little bit sugar and ½ cup of milk. Then slowly, ladle by ladle, add the hot mixture to the egg mixture and then strain.

Pour the strained mixture into little cups and put these in a hotel pan, add water and slowly cook them in the oven until done.

After 45 minutes, check for doneness with a toothpick (when it comes out clean, it’s ready).

Let cool and serve with caramelized sugar.

Ingredients:
1 can small green peppercorn 
1 cup fresh tarragon 1 cup
2 cups tamarind concentrate 
250 ml demiglaze 
1 cup chives 
1 cup assorted peppers 
1 cup onions 
2 cups red wine 
1 cup white sugar 
2 cups heavy cream 

Preparation:
Sauté green pepper corn, onions, garlic and herbs in hot pan. Add the red wine and reduce. Add the demiglaze. The last step is to put the sugar, heavy cream and salt and pepper to taste.

Ingredients:
1/2 fresh pineapple
1 cup squeezed fresh orange juice
1 each cucumber seedless
1 cup assorted peppers
1/2 bunch fresh cilantro
1 cup chives
2 each pickles
1 cup white vinegar
1/2 cup white sugar
To taste salt and pepper

Preparation:
Put all ingredients in a bowl and mix well. Then refrigerate for two hours.

Ingredients:
300 gr Portobello mushrooms
200 gr Wild mushrooms
1 Tbsp Fresh garlic
1 cup Chopped onions
2 cups Red wine
to taste Assorted herbs (thyme, oregano, bay leaves)
250 ml Demiglaze
2 cups Heavy cream
1 cup Dark chocolate

Preparation:
Sauté mushrooms, garlic and onions in hot pan. Add the red wine and reduce. Add the herbs and demiglaze. The last step is to put in the heavy cream and the dark chocolate and let reduce till thickened.

The modern Caribbean fare at Pago Pago Restaurant at the Westin Aruba Resort is enhanced by amazing new and unique sauces, courtesy of creative Executive Sous Chef Darwin Torres.

“I keep an open mind about food and explore new flavors created by combining seemingly incompatible ingredients, continually working with new flavors and textures. Through constant experimentation, I create unusual sauces that are not found in a classical kitchen. Our guests at Pago Pago thoroughly enjoy sampling these unusual sauces,” Chef Darwin explains.

Venturing beyond the customary sauces for steaks include mushroom, chimichurri, béarnaise and hollandaise, Chef Darwin presents his rich portobello dark chocolate sauce with red wine, cream and herbs; fragrant green peppercorn tarragon tamarind sauce; and tangy expresso cilantro barbecue sauce. Juicy porterhouse, chateaubriand, filet mignon, striploin, churrasco, sirloin and rib-eye steaks acquire a new zing with these new flavors.

Chef Darwin also creates magic with novel sauces and relishes made with tropical fruits that are perfect for seafood and chicken. Sweet fruits such as mango, tamarind and pineapple, can be delightfully combined with citrus flavors of orange, tangerine, grapefruit, lemon and lime, add a magic touch.

At Pago Pago, blue crab cakes are served with vanilla-passion fruit aioli; shrimp cocktail is accompanied by coconut cocktail sauce and chunky mango relish. Jumbo scallops are bathed with fragrant ginger carrot nage; sesame crusted ahi tuna is drizzled with wasabi ginger soy sauce and sake mojito of mint, basil and cilantro; almond crusted mahi mahi is complemented by a refreshing pineapple orange cucumber relish; blackened sea bass is brushed with a vodka miso tamarind glaze.

After studying at the Gastronomic Institute in San Juan, Puerto Rico, this creative Venezuelan chef worked the Condado Plaza Hotel and Hyatt Regency Resort in San Juan, and the Hotel Tamanaco and Hyatt Regency Resort in Caracas, Venezuela. Since relocating to Aruba, his work experience has included Restaurant Chef at Radisson Aruba Resort, RIU Palace, Cheers and Mr. Jazz. He has been Executive Sous Chef at the Westin Aruba Resort for the past three months.

Ingredients:
1 liter BBQ sauce
2 cups expresso coffee, very strong
½ cup lemon juice
1 cup tangerine juice
1 cup brown sugar
½ cup soy sauce
1 bunch fresh cilantro 
1 cup honey

Preparation:
Mix all ingredients in a pot and cook over low heat for 25 minutes.

Serves 4

Ingredients:
2 cups white rice
4 cups water
1 ½ cups celery, diced
½ cup carrots, small, diced
1 small onion, chopped fine
½ cup leeks
1 tsp garlic, chopped
To taste salt and pepper
Pinch saffron or Amarillo powder

Preparation:
Combine 2 cups rice with 4 cups water and all ingredients and cook over low heat until water absorbed. (This rice is also delicious using celery alone).

Serves 4

Wonderful with tilapia or grouper! Accompany with sliced pineapple for a pina colada feeling!

Ingredients:
2 cups white rice
4 cups water
1 coconut (remove meat and grind in food processor)
1 tsp salt
2 tsp sugar

Combine all ingredients in saucepan and cook until water is absorbed. Can substitute shredded coconut, sweetened or unsweetened.

Serves 4

Ingredients:
4 chicken legs, boneless (softer, juicier, less expensive than breasts)
Or
8 oz rib-eye (softer and tastier than tenderloin – thin slices cook quickly)

Marinade:
1 part Cajun seasoning
1 part complete seasoning
2 Tblsps corn oil
2 onions, medium
2 green peppers
4 cloves garlic, chopped

Marinate chicken or steak for 24 hours.  Quickly sauté in pan.  Serve with sour cream, guacamole and pica di gallo.

Serves 4

Ingredients:
20 shrimp, peeled and deveined (size: 6 – 8 per pound)
2 Tblsp corn oil
4 Tblsp butter
1 Tblsp each cilantro, chives, parsley, basil
4 cloves garlic, finely chopped

Preparation:
Sauté garlic in corn oil until brown. Add shrimps and sauté 2 minutes. Add melted butter and herbs and cook 3 minutes more. Serve with Caribbean rice.

Serves 4

Great with fish, meat, chicken, bread, on grilled cheese sandwich)

Ingredients:
4 oz each tomatoes, onions, garlic, cilantro, red pepper
1 ½ cups vinegar
3 Tblsps sugar
½ cup water

Hailing from the Netherlands, veteran Chef John Boomkamp has worked with restaurants of the Aruba Wine and Dine Group for six years, including Hadicurari, Chino Latino, and now Moomba Beach. After completing culinary school, John worked at a host of upscale eateries throughout the Netherlands, Germany and Switzerland for fifteen years before relocating to Aruba.

He describes the menu at Moomba Beach as international with a Caribbean touch. We specialize in “beach” cuisine that complements the palapa ambiance – fresh, quick, light and delicious. To spice up the menu, I work with island ingredients – tropical fruits, fresh fish, and herbs such as Madame Janette scotch bonnet peppers, basil and cilantro,” he reveals.

Cut into small pieces pineapple, strawberry, papaya, orange and pineapple juice and sauté in butter for about 2 minutes until a sauce forms.

Add 2 oz brandy or vodka to flambé. (Can add a bit of cornstarch to thicken.)

Spoon over the fish and garnish with parsley. 

Meunière sauce

Ingredients: 
1 ea Onion, chopped
2 Tblsp Butter
1 ea Lemon
3 oz Dry white wine
To taste Salt and pepper

Preparation: 
Heat up the butter slowly and let the onions get golden brown. Add the lemon and the dry white wine. Serve a la minute with freshly chopped parsley.

Mashed potatoes

Ingredients:
2 ea Dutch potatoes
1 ea onion, chopped
2 ea eggs
3 oz heavy cream
2 oz mozzarella cheeese

Preparation:
Bake the potatoes first and then cut it in half. Remove the potato from its skin and mix the potato with the onions, eggs, heavy cream and salt and pepper. You can serve the mashed potato in its own skin, which looks very nice. To finish, gratin with mozzarella cheese.

Fresh lobster is one of the most beautiful gifts of the sea, so it doesn’t need many ingredients to make this dish an amazing one.

To cook a live lobster, either place it in boiling water in a covered pot for five minutes, or freeze it for 15-20 minutes.

Once cooked, cut it down the middle, clean and cool in refrigerator. For a simple preparation, marinate the meat in a mixture of chopped garlic, chopped basil, olive oil, salt and pepper. Then broil in oven for 25 minutes at 350 degrees.

Cover with white wine and return to oven five minutes more.

Combine equal amounts of finely chopped onions, peppers, celery, leeks and parsley, and sauté in 1 tsp butter.

When these ingredients are soft, add finely chopped carrots, frozen peas, and ripe mango.

Remove lobster from shell, sauté the meat in the sauce and add 1 cup of white wine. Add 2 oz of heavy cream, always stirring.

Return lobster to the shell or place in a casserole. Can serve with pureed potatoes topped with parmesan cheese. 

Hailing from Venezuela, veteran Chef Javier Troconiz brings to the table at Hadicurari Restaurant 18 years of culinary experience. Javier’s work experience has included resorts in (Zulia) Venezuela such as Hotel America, Hotel Cumberland, Cabimas Hilton, and Aparthotel Ojeda Suites.

Javier notes some interesting differences between Venezuelan and Caribbean food. For example, in the Caribbean, there is more interest in seafood; also flavors are stronger as created by scotch bonnet pepper and Cajun seasonings. In Venezuela, fruits such as apricots and peaches are used to complement flavors; in Caribbean dishes, more mango, pineapple, papaya and strawberries appear.

Visit the Fisherman’s Pier of Hadicurari early in the morning (or to your own fish market) to choose a freshly caught red snapper. Marinate in olive oil, salt, pepper and garlic and pan fry it 7 minutes on both sides. Be sure the butter is hot enough when putting the whole fish in, in order to keep the fish in best condition.

Creole sauce

Ingredients: 
1 ea onion
1 ea green pepper
1 stalk celery
2 ea tomatoes
1 Tbls vinegar
1 Tbls tomato paste
To taste salt and pepper
Leaves fresh basil 

Preparation:
Sauté the onions, the green pepper and the celery and afterwards you add the vinegar and fresh tomato. Then you add the tomato paste and salt and pepper and finish it with the fresh basil leaves.

Ingredients:
1 ea pasta sheet boiled
2 Tblsp béchamel sauce
2 oz parmesan cheese
5 slices ham
1 ea red pepper
To taste salt and pepper

Preparation:
Spread out the boiled pasta sheet. Cover the sheet with Béchamel, Parmesan cheese, ham and red pepper and roll it up completely. Then cut the role in small slices. Put the slices one by one on a baking dish and gratin them for 8 minutes in the oven.

Ingredients:
1 ea pork chop, double, one bone 12 oz
1 cup corn and mushroom pirlou (see recipe below)
1 cup spinach, local
1 oz red onion, julienne
1 ea herb sprig, fresh
To taste salt and pepper

Grill pork chop to medium doneness. Saute spinach with red onion, salt and pepper. Place spinach on plate. Top with pork chop. Ladle 8 oz of pirlou over pork chop. Garnish with fresh herb sprig.

Ingredients:
1 cup mushrooms, local, quartered
1 cup portobella mushrooms, quartered
1 ½ oz cippolini onions, braised
4 oz corn, fresh, cut off the cob
4 oz red potato, diced, blanched
8 oz cup beef stock
2 Tblsps olive oil
1 tsp garlic, minced
1 ea tomato, diced
2 oz white wine

Sauté all ingredients in olive oil except for veal stock and wine.

When soft, add white wine to deglaze.

Finish with veal stock and salt and pepper to taste.

Ingredients:
1 part ripe plantain, diced ¼”
1 part spinach, local
1 part onion, diced ¼”
¼ part jerk marinade (can be store-bought jerk seasoning plus olive oil)

Sauté onions in olive oil. Add spinach and wilt. Add jerk marinade. Fry bananas and add. Put ¾ cup stuffing under the skin of the chicken. Sear chicken in sauté pan with olive oil and then finish in a 350 degree oven for 12 minutes. 

Ingredients:
2 snapper, medium, diced
32 oz lemon juice, fresh
1.5 oz cilantro, chopped
1 oz celery, diced ¼”
1 oz red onion, diced ¼”
½ oz ginger, fresh, minced
1 oz garlic, fresh, minced
1 oz papaya hot sauce
To taste salt and pepper

Combine all ingredients and let sit a minimum of two hours.

Serves 4

Everyone has his own variation of this homemade sauce. Here is Tango’s signature version. It is also perfect with meat such as filet mignon or churrasco or with chorizo (sausage of ground beef) and morcilla (blood sausage). 

Ingredients:
2 lemons (squeeze for juice)
1 onion, medium, white
2 Tblsps garlic
1 bunch parsley
6 stalks celery
Pinch red peppercorns
Pinch cumin
1 – 2 green peppers
2 Tblsps corn oil
1 tsp salt

Preparation:
Combine all ingredients in blender.

Preparation:
Blend equal parts of A1 steak house, Worcestershire sauce, honey, and red pepper flakes (to taste).

Boil ribs (removing skin) for 35 – 40 minutes with onion, green pepper, garlic, celery, paprika, beef or chicken base, touch of salt. Grill. Brush with sauce before serving.

Preparation:
Brown 1 Tblsp whole black peppercorns in oven at 350 degrees for 45 minutes. Then grind in blender to release deep flavor, set aside. 

Mix 1 Tblsp demi glaze in 1 cup boiling water. Add .3 tsp peppers and 3 ozs. red wine or cognac (depending upon your taste). Brush on steak and grill.

Hailing from the Dominican Republic, Chef Julian Moronta is a master at the grill at Tango Restaurant, long known for its ample Argentinian cuts of tender steak, cooked to perfection. Julian was Chef at Pavarotti (later Bella Luna) for 6 years, The Ranch Steakhouse (Palm Beach Road) for 4 years, and at Tango for the past 15 years.

“Beef from Argentina is top-quality and has a great taste naturally. Cattle consume more grass there, not corn-fed as in the USA, and that is what makes the difference. The key to preparing a great steak is doing it with care, love and enthusiasm. When buying steak, it should be tender to the touch before cooking and bright red in color. Marinate meat no more than 1 – 2 days in a dry marinade of salt, pepper, garlic powder and onion powder,” Julian states.

To grill 8 oz. steak such as filet mignon:
Rare +/- 10 minutes
Medium rare +/- 15 minutes
Medium +/- 20 minutes
Medium well +/- 25 minutes
Well done +/- 30 minutes

Wines To Complement Your Tango Recipe:

With Morcilla and Chorizo sausage - Malbec, Etchard, Argentina
The Malbec is an elegant mixture of black pepper, raisins and plum. The body is intense and round with sweet tannins.

With Filet Mignon – Syrah, Red Diamond, USA
This Syrah has aromas of black cherry and dark plum, with hints of coffee, vanilla and toasted oak. With medium tannins and mouth filling dark fruit flavors counter-balanced by tart cranberry, this wine exhibits a smooth, spicy finish.

Serves 4

Ingredients:
1 quart heavy cream
1 tsp chicken base
1 tsp butter
Pinch cornstarch
8 oz white wine
(Mix above ingredients to make alfredo sauce.)
1 tsp oil
1 tsp complete seasoning
1 clove garlic, diced

Preparation:
Clean and devein shrimp. Sauté in oil, garlic and complete seasoning over high heat. (NOTE: shrimp should always be cooked in high heat to eliminate bacteria. Shrimp should change color in 30 seconds; if they don’t, they are bad and should be discarded.)

When shrimp turns pink, pour alfredo sauce in pan and mix. Can garnish with parsley, chopped tomatoes and onions.

Ingredients: 
¼ lb black olives, pitted
¼ lb green olives, pitted
½ cup olive oil, extra-virgin
1 cup sun-dried tomatoes in oil, chopped
1 tsp garlic, chopped
1 Tblsp pesto alla Genovese
To taste salt and pepper

Preparation: Just mix all ingredients together with a large spoon.

Chef Shannon Wernet of Salt & Pepper has culinary experience just as diverse as the tapas he so skillfully prepares. Aruban-born, Shannon spent almost twenty years in the Netherlands, studying at the Hotel School Rooipannen in Tilburg, and working in kitchens ranging from hospitals and bistros to a host of 3-star restaurants, the exclusive Villa Nova in Brede, and Bolka Bear wood-grill eateries. At Sol y Sombra, a Spanish restaurant, he was introduced to the world of tapas.

Chef Shannon returned to his native Aruba about five years ago, beginning his own business, BBQ Boss, and then working for Moomba and Salt & Pepper, restaurants of Aruba Wine & Dine.

“Nobody likes a fly in their drink. That’s why the Spanish came up with the clever idea of putting a little plate over their glass. And as time passed, they filled these plates with little bites. There came your tapas, great as appetizers! Or combine three or four and you have a great main course. What goes with tapas? Try our homemade Sangria!”

Below are some recipes of Salt & Pepper’s signature tapas – perfect for parties or indulgent snacking!

Serves 4

Ingredients:
4 oz red wine
1 cube beef bouillon
1 tsp butter
1 Tblsp cornstarch
(Sauté above ingredients to make demi glaze – thicken with cornstarch. Can also use commercial demi glaze (1/4 cup demi glaze powder with ¾ cup water)
1 lb tenderloin cubes
½ tsp complete seasoning or ½ tsp sugar
1 Tblsp Indonesian sambal mani or Tabasco
1 tsp oil

Preparation:
Sauté tenderloin in oil with complete seasoning or sugar. Add sambal mani or Tabasco. Add demi glaze. Add diced tomatoes and onions and cook for a few minutes longer.

Serves 8

Ingredients:
6 ½ lbs fresh spinach, torn
3 Tblsps complete seasoning
6 tsps mayonnaise
4 tsps plain yogurt
4 tsps garlic, chopped 
3 lbs cream cheese

Preparation:
Mix all ingredients together in food processor/ grind setting (Magimix). NOTE: Add the cream cheese little by little so that mixture does not become watery.) Perfect with nachos, bread, fresh vegetables.

(Perfect with fish, chicken, beef, also good with potatoes or on toasted bread)

Ingredients:
½ bunch parsley
3 Tblsps scallions
3 Tblsps onions
3 Tblsps green pepper
3 Tblsps lemon juice
3 Tblsps corn oil 

Blend all ingredients until smooth.

Serves 2

Can buy Dim sum wraps at the market; they are made from flour, egg whites, salt and pepper, corn oil. Fry chopped garlic and spring onion in corn oil; add chopped chicken breast or tenderloin. Let cool, stuff the wraps and boil

Serves 4

Ingredients:
2 steaks Strip loin, sirloin or rib eye 
2 cups corn oil
3 toes garlic
2 tsps Cajun spices
3 Tblsps ketchup
3 Tblsps soy sauce
1 tsp sugar
To taste salt and pepper

Cut steaks in chunks and marinate in ingredients above.  Bake in 400 degree oven for 12 minutes (medium).

Adorned with brilliantly colored Venezuelan carnival masks and Chinese balloons, Chino Latino carries the combination of cultures to its unique menu of Latin and Asian specialties. In addition to authentic ethnic dishes, exciting new fusion specialties are created, including sushi served with fried bananas or strawberries, soy sauce infused with passion fruit, and teriyaki sauce with mango.

Hailing from Colombia, Orlando Anaya, Restaurant Manager, has worked in Aruba for the past 15 years at Sake House, Cuba’s Cookin’ and Pelican Nest before joining Chino Latino about two years ago. He joins forces with Chef Gerry Wu, an experienced Chinese cook with quick hands and great skill.

Serves 2

Ingredients:
200 gr fettuccine pasta (thick noodles)
10 pieces jumbo shrimp
2 Tblsps chopped onions
2 Tblsps green peppers
1/2 Tblsp chopped garlic
1/2 cup vegetable oil

Thai Sauce:
1 Tblsp curry powder
1 cup coconut milk 
1 cup coffee
1/2 cup olive oil
to taste salt and pepper

Cook the fettuccine separately in water.

In a sauce pan, cook the onions, green peppers and garlic until crisp

Cook all the ingredients in a sauce pan until creamy. Mix the pasta with the vegetables in a pan and add Thai sauce. Sauté until mixed well.

Serves 4

Ingredients:
2 oz chopped garlic
2 ½ oz dried chili peppers
1 oz chopped onions
1 ½ oz white vinegar
3 tsps sugar
4 Tblsps lemon juice
1 Tblsp red wine vinegar
To taste salt
Pinch cornstarch

Sauté garlic and onion in vegetable oil. Combine with all ingredients

(At Pago Pago, arepas are made with Norwegian smoked salmon, dill crème fraiche and lemon caper tapenade)

Ingredients: 
2 ears corn
1/3 cup milk
1 cup yellow cornmeal
3 tsps sugar
2-3 tsps baking powder
2 eggs
1 French shallot 
2 green onions
To create your own signature arepas, add cheddar cheese, ham, peppers, salmon mushrooms - whatever you like!

Preparation:
Grind corn and milk in blender. The more you grind, the more liquid the mix. If you like it better with some corn chunks do not over blend. Add cornmeal, eggs, sugar, baking powder, shallots and onion.

Ingredients:
4 cups creamed corn
3 Tbsp chicken base
2 cans coconut milk
1 lb corn, frozen
1 lb crabmeat
¼ bunch cilantro
1 each onion
1 each celery
½ lb yam
4 oz butter
1 ea bay leaf

Preparation:
Combine creamed corn, chicken base, 4 cups water and bay leaf and simmer for 1 1/2 hours.

Peel and dice the yam, onions and celery, melt butter in pot and add vegetables, simmer 5 minutes.

Add flour and cook 5 minutes, then add coconut milk, crab, corn, and strained creamed corn mixture.

Cook for 15 minutes. (Can be stored five days, chilled)

Serves 6

Ingredients:
1 can lump crabmeat
½ cup mayonnaise
1 Tbsp parsley, chopped
Pinch cayenne pepper
1 Tbsp horse radish
2 Tbsp celery, chopped
1 egg, beaten
1 cup breadcrumbs
1 Tbsp lemon juice
2 Tbsp red pepper

Preparation:
Mix all ingredients except for the bread crumbs. Make round shaped small cakes and sprinkle on all sides with bread crumbs. Serve accompanied by wasabi tartare sauce.

Ingredients:
2 lbs lobster 
24 each spring roll skins 
1 head boy choy 
3 each red pepper 
½ cup fish sauce 
¼ cup sugar 
¼ cup rice vinegar 
1 cup chili paste or chicken base 
1 tsp ginger, fresh 
½ tsp salt 
¼ tsp pepper, white 
1 head Chinese cabbage 

Preparation:
Julienne lobster, bok choy and red pepper (or may be shredded in robot coup). Finely mince ginger. Combine 1/4 of the chili paste, ginger, salt, pepper, sugar, rice vinegar, shrimp, boy choy and peppers. Sauté about four minutes and drain. Combine remaining chili paste and fish sauce for sauce.

Roll two ounces of filling into each skin and fry at 375 degrees for about one minute, drain, chill. 

(To store, filling should last three days in cooler; spring rolls may freeze well or last 3 days in cooler; sauce will last one week at room temperature, or freeze.)

The enthusiasm, confidence and energy of Matt Boland, Executive Chef at Westin Aruba Resort, have no doubt complemented his talent as do his earnest desire to learn, robust work ethic and overall positive attitude. He is innovative and resourceful, creating delicious food that is budget-friendly. He has received many accolades, ranging from Best of Show and four gold medals at the American Culinary Federation Food Show (1994) to Guest Chef at the James Beard House (2007) to being the preferred chef of the Royal Family of the Netherlands. Matt is an award winning culinary professional with more than 25 years of experience in food preparation, menu planning and kitchen and banquet operations for multiple flagship resorts as well as four-star and four-diamond restaurants.

Matt’s expertise consists of a variety of cooking styles and cuisines including Asian Fusion, Latin American, Modern American, South American, Thai, Indonesian, upscale steakhouse. He studied and trained in France receiving specialized instruction in Classic French cuisine. Also, in order to stay abreast of latest culinary trends, his travels have taken him around the globe, from Miami to Manhattan to Medellin!

Matt was Executive Chef/Food & Beverage Manager at Holiday Inn Sunspree Beach Resort & Casino (1993-96), Director of Food Services/Executive Chef at Wyndham Aruba Beach Resort & Casino (1996-7, 1998-2000), and Executive Chef at Radisson Aruba Resort & Casino (2000-2009). He returned to the Westin Resort (formerly known at Wyndham) last year.

Currently, Matt has introduced a new culinary genre at the Westin Aruba Resort with his new menu at Pago Pago Restaurant which has been described as “cutting-edge modern Caribbean”. On this menu, culinary cultures of Asia, South America, Europe and Caribbean share every artfully presented, irresistibly flavorful plate. His mastery of unique and diverse flavor combinations creates culinary magic with every bite!

Some examples are:
Seared giant scallops with lemon, sesame oil marinade, fennel salad, bok choy, artichokes, fragrant ginger carrot nage; Macadamia crusted grouper with white wine sauce and tropical fruit relish; Cuba libre braised pork braised in kahlua, lime and dark rum, served on baby bok choy and wild mushrooms; Coconut jumbo black tiger shrimp with coconut cream, ginger, cilantro thai curry, black rice and plantains; Fresh local almond crusted mahi mahi “mai tai” with pineapple orange cucumber relish and organic red Thai rice.

Ingredients: 
1 cup crushed plantain chips (freshly made or store-bought for convenience)
4 6 oz snapper filets
4 beaten egg whites (just until foamy)
To taste salt and pepper
3 oz vegetable oil

Preparation:
Season filets liberally and then dip top of fish in egg white.

Then press top firmly into crushed plantains.

Sear in non-stick skillet until crust is lightly browned (about 3 minutes). 

Transfer to baking sheet and finish in the oven about 10 minutes at 375 degrees.

Serve with your favorite fresh fruit salsa!

(Minestrone alla Livornese) (for 4)

Ingredients:
2 ounces prosciutto, cub into small cubes (about ¼ cup)
10 tablespoons exra-virgin olive oil
4 cups cooked cannelini beans
6 ounces fresh spinach (about 4 cups)
4 large leaves cabbage, shredded
2 medium carrots, diced
1 medium onion, diced
1 large baking potato, peeled and diced
1 zucchini, diced
4 plum tomatoes, fresh or canned, diced (if fresh, skinned)
2 cloves garlic, finely chopped
2 quarts chicken stock
½ pound (1 cup) Arborio rice
Salt and freshly ground black pepper to taste
¼ cup freshly grated Reggiano Parmigiano
2 tablespoons chopped Italian parsley (flat-leaf)

Directions:
Sauté the prosciutto in half the oil in a medium-sized soup pot. Add the beans, vegetables an garlic, and stir to combine. Add the chicken stock, simmer for about 1 hour, add the rice, and simmer for about 25 minutes, or until the rice is tender but still firm. Stir in the remaining oil, season with salt and pepper. Spoon the grated cheese on top, sprinkle with parsley and serve.

Vittorio Muscariello, Owner and Chef of Hostaria da Vittorio, was ceremoniously inducted as Maestro di Cucina in Italy in 2000, an honor accorded only to superior professional chefs with at least 25 years of experience. An active member of the Professional Association of Italian Chefs, Vittorio insists on quality in all areas of his establishment, from superb service in the dining room to strict adherence to international safety standards in the kitchen.

Vittorio is experienced in Italian regional cooking of all kinds and hails from the fishing town of Gaeta, in the province of Lazio, known for its olives. Not surprising is his love for seafood which he prepares in various ways with a Mediterranean flair. For generations, his family owned bars, cafes, nightclubs and restaurants. He became part of from the first moments of life; he tells laughingly that his mom went into labor while she was frying a fish in the kitchen.

Vittorio began his professional career in 1967 at Ristorante La Salute in 1967, rising through the ranks to become Executive Chef. He relocated to Venezuela, working as Executive Chef at several fine restaurants in Caracas and Margarita. He moved to Aruba in 1988, beginning a long career that has included Executive Chef of Valentino’s; Corporate Executive Chef of Sun Development including Tierra del Sol, La Trattoria El Faro Blanco and time share resorts. In 2000, he became Director/Master Chef of the fine restaurant bearing his name, Hostaria Da’ Vittorio. He has appeared on television, at international congresses, and in culinary competitions throughout his esteemed career. “At first sight, the panoramic view of Aruba reminded me of my village in Italy, and so I decided to stay,” he reveals.

Vittorio is known for his authentic Italian specialties made with top-quality imported ingredients such as Rocca-Reggiano parmigiano, Bufala mozzarella, mascarpone, Italian parsley and basil, baby artichokes, fresh tomatoes, arugula, lemons from Sicily, sea bass (branzini), arborio rice (for risotto), fresh porcini mushrooms, prosciutto di Parma, and shellfish such as clams, mussels, shrimp and lobster; he only uses extra-virgin olive oil. His pizzas are legendary, made in the only wood-burning brick oven on the island. “I prefer to use meat and chicken from the USA; of all the meat in the world, this is the best; even European chefs have changed to center cut steaks,” he explains. He never cuts corners. “If I don’t have the best ingredients, I don’t offer the dish,” he explains.

At the same time, Vittorio explores local possibilities, and finds grouper and red snapper found in Caribbean waters to be excellent. For example, fish prepared Aruban-style awa di playa (Papiamento: beach water) and aqua pazza (Italian: crazy water) are well-known dishes in both countries. Using small fish such as sardines, he cooks the fish in the brick oven in filtered sea water, seasoned with basil, garlic, hot pepper and tomatoes.

Visit Hostaria da’ Vittorio and savor the delicacies of Aruba’s own Italian master chef!

(Spaghetti con Frutti di Mare) (serves 4)

Ingredients:
½ cup extra-virgin olive oil
3 cloves garlic, chopped
12 very small clams
12 mussels
½ pound cleaned squid, sliced into rings
½ pound baby octopus, cut into small pieces
12 large shrimp, peeled and deveined
20 cherry tomatoes, halved
Salt and freshly ground black pepper to taste
¾ pound spaghetti
2 tablespons chopped curly parsley

Directions:
Bring to a boil large pot of salted water. Meanwhile, warm the olive oil in a large saucepan over medium heat, then sauté the garlic about 2 minutes. Add the seafood and simmer for 4 minutes. Discard any clams or mussels that refuse to open. Add tomatoes, salt and pepper, and cook 3 minutes longer.

Add spaghetti to the boiling water and cook until firm. Then transfer the pasta into the saucepan with the seafood and cook for 2 - 3 minutes more. Sprinkle with parsley and serve.

Ingredients:
1 lb tender beef
6 large onions
1 lb carrots
1 lb potatoes
to taste salt and pepper
4 1 Tblsp flour
4 bay leaves
1 tsp whole peppercorns black
1 cup milk

Preparation:
Pepper and salt and flour meat and sear it in a pan.  Transfer to a cooking pan with water and 2 chopped onions.  Add peppercorn and bay leaves and let boil for 4 hours. Stir periodically.  Season with pepper and salt when done.  You will see its getting a thick sauce now.

In another cooking pot, put peeled potatoes and peeled carrots (in brunoise again) and add the 4 onions and enough water and let it boil till the potatoes are cooked.  Strain well until dry.  Return to pan and mash together and add some milk and pepper and salt to taste.

Serve together.

Ingredients:
8 ozs pork meat (front legs of the pork are best)
1 lb green split peas, dry
2 carrots
4 oz potatoes
2 leeks
1 stalk celery
to taste salt and pepper
to taste beef stock and smoked sausage

Preparation:
Wash and soak peas in fresh water for a few hours.  Let pork meat boil in water for 3 hours until soft and tender.  Remove pork and strain the peas and put both into the water that pork was boiled in.  Boil softly for about 1 hour, stirring periodically. 

Chop vegetables and potatoes in brunoise (little square cubes).  Add carrots and potatoes first and boil together for 5 minutes.  Then add the rest of the vegetables. Boil again for 15 minutes and add the pepper and salt and beef stock to taste.  You will notice that the soup is thickening; add water to your liking. 

When serving, add the smoked sausages. (The sausage should not cook.)

Ingredients:
1 lbs tender beef (sukade meat)
3 fl. oz ketjap manis
3 fl. oz red wine
7 fl oz water
4 Tblsp flour
To taste pepper and salt
4 bay leaves
To taste beef stock
1 tsp whole black peppercorns

Preparation:
Flour and pepper and salt the meat and sear it in a pan.  Transfer to a cooking pan. Add water, ketjap manis, red wine, bay leaves, peppercorns and let boil for 3 hours.  Add some water periodically.   When done, add some beef stock and pepper and salt to taste. 

Ingredients:
1 package (1/4 oz) active dry yeast
¼ cup warm milk (110 degrees F)
3 egg yolks
2-3/4 cups warm milk (110 degrees F)
¾ cup butter, melted and cooled to lukewarm
½ cup white sugar
1-1/2 tsps salt
2 tsps vanilla extract
4 cups all-purpose flour
3 egg whites

Preparation:
In small bowl, dissolve yeast in ¼ cup warm milk. Let stand until creamy, about 10 minutes.

In large bowl, whisk together egg yolks, ¼ cup of warm milk and melted butter. Stir in yeast mixture, sugar, salt and vanilla. Stir in remaining 2-1/2 cups milk alternately with flour, ending with flour. Beat egg whites until they form soft peaks; fold into batter. Cover bowl tightly with plastic wrap. Let rise in warm place until doubles in volume, about 1 hour.

Preheat waffle iron. Brush with oil and spoon about ½ cup of batter on to center of iron. Close lid and bake until stops steaming and waffle is golden brown.

Serve immediately or keep warm in 200 degree F oven.

Ingredients:
4 lbs boneless stew meat (such as chuck, cut into 2” cubes)
1 tsp salt
1/2 tsp black pepper, freshly ground
2 – 3 Tblsps all-purpose flour
4 Tblsps butter, unsalted
3 lg onions (about 2 lbs), thinly slices
2 bottles Belgian beer (12 ozs each)
2 – 3 sprigs fresh thyme or 1 tsp dried thyme
2 bay leaves
1 ½ Tblsps red currant jelly (or brown sugar)
1 Tblsp cider or red wine vinegar

Preparation:
Season the beef cubes with salt and pepper and dredge with flour. Shake off any excess.

Melt 2 Tblsps butter in large heavy skillet over high heat until hot but not smoking. Add beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowd the beef cubes, or they will steam instead of sauté. Add 1 Tblsp butter, if necessary. Transfer the beef cubes to heavy Dutch oven.

Add remaining 1 Tblsp butter to skillet and melt over medium heat. Add onions and cook, stirring occasionally until browned, about 15 minutes. If necessary, raise heat toward the end of cooking time. (It is important to brown meat and onions evenly to give stew its deep brown color. The trick is to stir onions just enough to avoid burning but not so often as to interrupt browning process.) Combine onions with meat in Dutch oven.

Deglaze skillet with beer, scraping with wooden spoon to loosen any brown bits, and bring to boil. Pour beer over meat. Add thyme and bay leaves.

Simmer, covered, over low heat until meat is very tender (1 ½ -2 hours). Before serving, stir in red currant jelly and vinegar for a sweet and sour flavor; simmer for 5 minutes. 

Chocolate (A mix between chocolate cake and chocolate soufflé)

Ingredients:
100 gr (3 ½ oz) chocolate (ideally about 70% cocoa)
76 gr (2 ¾ oz) butter, unsalted
50 gr (1 ¾ oz) icing sugar
25 gr (1 oz) flour
2 eggs 

Preparation:
Preheat oven to 390 degrees F. Melt chocolate and butter in bain marie.

Mix together icing sugar and flour in a separate bowl. Then add eggs and mix well.

Butter two ramekins. When chocolate/butter is completely melted, pour mixture into bowl with flour/icing sugar/egg and mix completely. 

Pour mixture into ramekins about ¾ full. Cook for about 10 minutes or until cakes rise about an inch. 

Serve with fresh strawberries and vanilla ice cream.

Executive Chef Sandro Herold of Taste of Belgium Bistro at Paseo Herencia is experienced in both bistro-style and haute cuisine. Hailing from Germany, he attended cooking school and gained practical experience in Michelin-star restaurants, both there and in Switzerland. Nine years in Aruba, he worked at Madame Janette and Fishes and More before assuming his current position at the Bistro, which also includes the challenge of catering at De Palm Island.

“Due to geography, Belgian cooking has Dutch and French influences. It can be described as feel-good hearty home cooking with the freshest ingredients – all found within the country. Side dishes are typically potatoes (mashed or fried) and never rice, as well as fresh vegetables such as zucchini, asparagus and yellow squash; beer is often used in sauces. Fresh herbs such as thyme, basil, parsley and rosemary enliven the palette. Wonderful soups include rich bisques, creamy vegetable soups, French onion and bouillabaisse. Deep-fried street snacks include bitterballen, croquettes and frikandel (all filled with meat) as well as loempias and frietjes (French fries in paper cones) with choice of peanut sauce, curry sauce, ketchup, sweet and sour sauce, mayonnaise or sweet chili sauce,” Sandro explains.

In the appetizer section of the Bistro menu, typical Belgian specialties such as prawn croquettes and tomato soup with meatballs share the menu with French-inspired selections such as wild mushrooms and escargots, Shrimp Pernod and Nicoise salad. Some typical Belgian entrees served at the Bistro include Flemish beef stew (with Belgian beer sauce, Belgian endive sales and fries); Chicken vol-au-vent (boneless chicken in a velouté with mushrooms and meat balls, served in a puff pastry); Porkloin Belgian style (topped with spinach and meltzed mozzarella cheese, served with mashed potato and mushroom sauce; Gratinated mahi-mahi filet (with crust of parsley and mustard, served with mashed potatoes, leek and white wine sauce).

Some dishes add a Caribbean twist such as Shrimp diabolique (shrimp in spicy creamy sauce with tomatoes, bell peppers and hot Madame Janette pepper). And everything goes well with an icy Belgian beer ranging from the traditional Stella Artois and Bellevue Kriek (cherry-flavored) to Corsendonck (blond ale) and the potent Kesteelbier (strong dark beer). Popular desserts including Profiteroles, Moelleux au chocolat and Dame Blanche are made with delectable Belgian chocolate sauce.

Serves 4-6

Ingredients:

Soup:
8 Hass or California Avocado (with skin and seed removed and cut in half)
¼ cup lime juice (freshly squeezed)
1 cup sour cream
¼ orange juice (freshly squeezed)
1 cup crème fraiche
1cup cucumber water (Blend 1 whole peeled cucumber and mix with 1 cup water and strain)
Salt 
Pepper

Tuna Tartar:
6 oz sushi grade tuna diced small
2 table spoons of sesame oil
cilantro chopped small to taste
½ cup cucumber diced small 
Salt
Pepper

Preparation:
Blend all soup ingredients in blender in batches. Adjust consistency and seasoning to taste. (The key is having the soup not to be too thick or too thin). 

Mix all ingredients for tuna tartar in a bowl and season to taste.

To prepare Wasabi crème fraiche, use the 1 cup of crème fraiche, add 1 tablespoon of wasabi or wasabi to taste, and mix the two ingredients together.

To Serve:
Set out 4-6 nice serving bowls for the soup. Pour the soup in the serving bowl. Add the tuna tartar in the middle of the bowl. Drape the Wasabi crème fraiche over soup to taste.

(Famous Actor Danny Devito’s favorite dish)

Serves 1-2

Ingredients:
½ Maine lobster tail in shell
6 large Mediterranean mussels, cleaned and debearded
6 Manilla clams in shell
3 U6 shrimp
6 oz calamari, cleaned &sliced
1 oz lobster stock or clam juice
1 cup San Marzano Tomato sauce
fresh linguine or dried De Cecco pasta
¼ cup extra virgin olive oil
2 tbsp fresh roasted garlic
salt & crushed red pepper

Preparation:
Cook pasta in salted boiling water to al dente, drain and let cool.

Wash all seafood thoroughly and set aside. In large sauté pan, simmer olive oil. Add seafood to pan and sauté approximately two minutes. Add sliced fresh roasted garlic . Sauté for one minute and add lobster stock. Reduce lobster stock by half and add San Marzano tomato sauce. Continue cooking for approximately five minutes. Making sure not to overcook, remove clams and mussels once opened. Reheat pasta under hot running water. Return clams and mussels to seafood medley and add pasta. Sauté for two minutes and finish seasoning with salt and crushed red pepper

To serve: 
Place entire medley in large bowl, arranging seafood on top.

Garnish with fresh basil, toasted breadcrumbs and extra virgin olive oil 

This Caribbean recipe uses mahi-mahi, grouper, snapper, mussels, calamari, scallops and shrimp in contrast to the French version including local mussels, oysters and white fish. Gerben uses homemade tomato sauce in this recipe, while the traditional version has a base of fish stock. Very easy and fast to make, can be served as a main course. Use whatever seafood pleases your guests!

Ingredients:
12 green shell mussels
20 scallops
12 shrimp
120 gr calamari
200 gr catch of the day
2 tsps olive oil
1 tsp garlic, freshly chopped
1 liter fish bouillon
2 Tblsps tomato sauce

Preparation:
Stir fry in a little oil and add some freshly chopped garlic. Add fresh fish bouillon and a spoon of fresh tomato sauce and let simmer for 2 minutes until all ingredients are well done. Serve in a big bowl and let ingredients just stick out a little for “wow” effect.

Ingredients:
1 lb crabmeat, chopped
2 Tblsps onions, finely chopped
2 Tblsps bell peppers, finely chopped
dash Dijon mustard
to taste fish spices (We use spices from Chef Paul Prudhomme)
2 eggs
to taste Worcestershire sauce
1 tsp garlic, fresh chopped

Preparation:
Beat the eggs and mix all ingredients. Form into the desired shape (small patties) and fry them on a medium hot plate grill or skillet in little oil. Crab cakes are done when cooked through and are gold crusted/brown on both sides.

Serve with a small garden salad and coconut curry sauce.

To make Curry coconut sauce, combine mayonnaise, Indian curry powder, cream of coconut (sweet, not coconut milk), dash Tabasco sauce. Mix in bowl and stir with whisk. If too thick, add some water to make it more fluid.

Hailing from the Netherlands, Chef Gerben de Lange is a well-known master in the kitchen. In Aruba since 1999, he has worked in the kitchens at The Paddock, Scandals, Moomba Beach and Twister Café before joining Fishes and More about five years ago. Though growing up in the Netherlands in a family in the butcher business, Gerben prefers working with fish and seafood. “I enjoy the variety, the color and the diverse preparations and being able to work with fresh island catch,” he reveals.

At Fishes and More, Gerben listens carefully to the preferences of his clients, most of whom are American. At first, he was a bit hesitant to unusual requests but then succumbed to their requests. This results in some unique dishes such as deep-fried lobster and original sauces such as Hollandaise lemon. He makes the Hollandaise from scratch with egg yolks, butter and heavy cream, and then squeezes in pure lemon juice.

We use Canadian baby shrimp for their light taste as the base for our croquettes.

Ingredients:
8 oz shrimp
125 gr butter
1 cup flour
200 ml fish bouillon (stock)
2 eggs
breadcrumbs

Preparation:
First we make a salpicon of butter and flour. We melt the butter and stir in the flour; this mixture is kept on medium heat to make it well-done. 

Then we add the shrimp and the fish bouillon (stock).

When it has the right texture and taste, we spread the mixture in stainless steel tray and cool it down in the cooler.

When the texture is cooled off, we use an ice cream scoop to make balls of the mixture.

These balls are rolled by hand into the desired form of a croquette and placed in the freezer to make them harder.

After that, dip croquettes in beaten whole eggs and roll in breadcrumbs. 

Before serving, deep-fry the croquettes for 3 minutes in vegetable oil.

The croquettes are served with a small garden salad and tartar sauce.

To make Tartar sauce, combine mayonnaise, dill pickles, capers, lemon juice, salt and pepper, vinegar or juice from pickles. Add some mustard, olives or horseradish for a different type of tartar sauce.

(for 1)

Ingredients:
1 each English muffin
2 each poached eggs
2 each fish cake, 1 oz each
3 fl oz Hollandaise sauce
6 oz breakfast potatoes
Small pieces watermelon, pineapple and local fresh spinach for garnish

Preparation:
Split English muffin and butter.

Place butter side down on flattop griddle until muffin is toasted and golden brown in center. Place English muffin toasted side up.

Warm fish cake on griddle and place on top of muffin. Layer the poached eggs on top of fish cake.

Spoon 5 fl oz Hollandaise sauce over each egg. Finish the plate by placing breakfast potatoes alongside the finished Benedict.

(4-6 servings)

Ingredients:
2 each medium plantains
½ each yucca (cassava)
2 each small potatoes
1 oz kosher salt for sprinkling
2 oz Mo June’s (or equivalent) pepper jelly (made from red peppers, Madame Janette peppers, vinegar, sugar and certo) 
4 cups vegetable oil

Preparation:
Heat 1 qt oil in 5-quart heavy pot over moderately high heat until 375 degrees F. Peel yucca, plantains and potatoes, rub them with lemon to prevent brown color, shave very thin lengthwise strips with a mandoline.

Fry a handful at a time, stirring and turning with slotted spoon until golden, 30 – 45 seconds, transferring to paper towels to drain. Sprinkle immediately with kosher salt.

This special dip can be mixed with cream cheese.

(four 4” pancakes)

Ingredients:
½ cup all-purpose flour
½ Tblsp sugar
¼ tsp salt
½ tsp baking powder
1 small egg
½ cup buttermilk
30 ml milk, whole
1 Tblsp butter, unsalted, melted
2 oz caramelized papaya
1 tsp powdered sugar
1 each baby banana (for garnish)

Preparation:
In medium mixing bowl, combine all the dry ingredients. In separate mixing bowl, whisk together egg, buttermilk, milk and melted butter. Gently whisk the dry ingredients into the egg mixture until well-combined. 

Preheat flat cooking surface to 375 degrees F. Pour clarified butter in an even stream onto heated surface. Pour batter and flip when edges are cooked and pancake begins to bubble, about 3-4 minutes. Continue to cook additional 2-3 minutes. Remove from griddle, stack, add caramelized papaya on top, placing the sliced bananas alongside the finished pancakes and dust with powdered sugar. Serve warm.

Chef Jose Dominguez brings to the table more than 12 years of experience in catering, food preparation, kitchen, banquet and à la carte operations for leading hotels, resorts and restaurants. Born in Venezuela, Chef Jose Dominguez relocated to Aruba as a young man, attending the Bushiri Hotel School and earning a degree in Culinary Arts. He worked at various well-known restaurants before joining Renaissance Aruba Resort & Casino.

At Renaissance, Jose began as Sous Chef at the Ocean Suites, and then advanced from Banquet Chef at the Convention Center to Executive Chef, opening the Renaissance Curaçao Resort, in just one step. He is currently Executive Sous Chef at the Renaissance Aruba Resort.

"In my 15 years in the Caribbean, I have worked with Asian and European chefs, learning a great deal from each of them. The Caribbean kitchen is wonderful; this is a place for experimentation and discovery, unlike the strict classical European genre. At the Renaissance, we try to be faithful to the classics but, at the same time, add a Caribbean zing. Each Renaissance Resort has its own basic recipes but features a particular signature twist," Jose explains.

"Not only is our food delicious, but each of our recipes tells a story, whether it is about the fresh catch of the day or the herbs that come right from the garden to the plate. Caribbean cooking bursts with flavor and color - from the cilantro, local basil and hot Madame Janette pepper to the tropical fruits of papaya, mango, pineapple and coconut."