Captain Cara's Booty-licious Mojito: A Swashbuckling Sip of Paradise!

 Ahoy there, landlubbers and fellow adventurers! Captain Cara Bean here, your trusty (and dare I say, fabulous) Food and Drink Report gal for the Come Monday Travel Blog. Today, I’m not chartin’ courses or dodgin’ krakens (though some days, the office feels mighty close!), but instead, I’m sharin’ a treasure more valuable than any gold doubloon: me secret recipe for the perfect mojito!

Now, a good pirate always has a few tricks up their sleeve, and this, me hearties, is one of me finest. But before I spill the beans (or should I say, the mint?), let me spin ye a yarn about how this glorious concoction came to be a staple on me ship, The Salty Siren.

Picture this: the year is 1718. The Caribbean sun is beatin’ down like a blacksmith’s hammer, and me crew and I have just… acquired… a rather impressive haul of Spanish limes and a whole lotta sugarcane from a particularly grumpy governor’s plantation. We were parched, see? Thirstier than a desert nomad after a week in the dunes.

Barnacle Bart, me grizzled first mate (a fella who could smell rum from a league away), he starts rummagin’ through our… supplies… and pulls out a bottle of the finest white rum we’d “borrowed” from a passing merchant vessel. Now, Bart wasn’t known for his delicate palate. His usual drink of choice involved somethin’ murky and potent, often brewed in a rusty kettle.

But this time, the tropical air must’ve addled his brain. He grabbed some of those limes, muddled ‘em with a bit of that sweet sugarcane, tore some fragrant mint leaves we’d found growin’ wild on a nearby isle, and splashed in the rum. He offered me a taste, and by the kraken’s beard, it was like a choir of mermaids singin’ on me tongue! The perfect balance of sweet, tart, and refreshin’, with a kick that could put a spring in a peg leg.

From that day forward, the “Bart’s Brew,” as we initially called it (much to Bart’s grumblin’), became our go-to celebratory drink. Over time, with a few of me own… enhancements… it evolved into the magnificent mojito ye know and love today. It’s the taste of adventure, the spirit of the sea in a glass!

So, are ye ready to whip up your own batch of this pirate’s pleasure? Here’s the recipe, straight from Captain Cara’s galley:

Captain Cara’s Booty-licious Mojito

What ye’ll need, me hearties:

• 2 sprigs of fresh mint
• 1 tablespoon of granulated sugar (or about ¾ ounce of simple syrup, if ye be fancy)
• The juice of 1 fresh lime (about 2 tablespoons)
• 2 ounces of good quality white rum
• Soda water
• Ice
• Lime wedges and extra mint sprigs, for garnish

Here’s how to make it like a seasoned swashbuckler:

1. Muddle with Merriment: In a sturdy glass (a proper tankard works wonders!), gently muddle the mint leaves with the sugar (or simple syrup). Don’t be too rough, ye don’t want to bruise the poor leaves – just release their fragrant oils.
2. Lime Time, Matey!: Squeeze in the fresh lime juice. Give it a little stir to combine the citrus with the sweet mint.
3. Rum Ahoy!: Pour in the white rum. This is where the magic truly happens!
4. Ice, Ice, Baby!: Fill the glass almost to the top with ice. The colder, the better for a true taste of the tropics.
5. Top it Off with Fizz: Top the glass with soda water, leavin’ a little room at the top.
6. Stir with Swagger: Give it a gentle stir to combine all the glorious flavors.
7. Garnish Like a Grand Admiral: Garnish with a fresh lime wedge and a vibrant sprig of mint. It’s all about presentation, even for us pirates!

Captain Cara’s Extra Tips for a Truly Treasure-Worthy Mojito:

• Fresh is Best: Don’t even think about using bottled lime juice or dried mint. Fresh ingredients are the key to a truly exceptional mojito.
• Sugar Savvy: If ye prefer a sweeter drink, feel free to add a little more sugar or simple syrup to your likin’.
• Rum Rumblings: While white rum is traditional, feel free to experiment with a light aged rum for a slightly different flavor profile. Just don’t tell Barnacle Bart I said that!
• Muddle Mindfully: Remember, gentle muddling is the way to go. Over-muddling can release bitter flavors from the mint.
• Get Creative! Feel free to add a few muddled berries or a splash of other fruit juices for a fun twist.

So there ye have it, me buckos! Captain Cara’s foolproof recipe for a mojito that’ll transport ye straight to a sun-drenched beach, even if ye’re stuck on dry land. Now go forth, mix yourselves a batch, and let the good times roll! Cheers to adventure, friendship, and the perfect sip of paradise!

Until next time, may your sails be full and your spirits even fuller!

Yours in adventure and good taste,

Captain Cara Bean

Feeling Hot, Hot, Hot! My Red Beans & Rice Recipe with a Bayou Buzz

 Alright, buckle up buttercups, because this ain't just any ol' pot of beans. This here is my Red Beans & Rice recipe, passed down with a wink and a whisper (and maybe a little spilled bourbon) from a legendary dame I met down in the French Quarter during Mardi Gras. Let's call her Lulu La Roux – a woman whose spice cabinet rivaled the treasures of a pirate queen and whose stories could charm the stripes off a tiger.

Lulu wasn't your typical grandma in the kitchen. Oh no, darling. She was a whirlwind of vibrant scarves, clanking bangles, and a laugh that could cut through the brassiest jazz band. She ran a tiny, blink-and-you'll-miss-it eatery tucked away on a cobblestone street, and her Red Beans & Rice? Honey, it was legendary. Pilgrims practically lined up on Mondays for a taste.

Now, Lulu wasn't one for precise measurements. Her cooking was all about feeling the spirit of the ingredients, a little pinch of this, a generous glug of that. But one rainy afternoon, after a particularly potent hurricane cocktail (or two… or three), I managed to coax the general idea out of her, scribbling furiously on a cocktail napkin as she regaled me with tales of mischievous sprites and secret ingredient love potions.

The secret, she told me with a saucy wink, wasn't just in the trinity or the smoky ham. It was in the attitude. You gotta stir it with love, let it simmer with patience, and add just enough heat to make things interesting, ya dig? Not so much that you're breathing fire, but enough to make you sit up and take notice. Just like life, right? A little spice keeps things exciting.

So, darlings, when you make this recipe, remember Lulu. Remember the laughter, the stories, the vibrant soul of New Orleans. Pour yourself a drink, put on some blues, and let the magic happen. This isn't just dinner; it's a little taste of the Big Easy, served with a side of sass and a whole lotta heart. Now, let's get cooking!

Ingredients:

• 1 pound dried red beans
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon chipotle pepper in adobo sauce
• 1 bay leaf
• 1 ham hock or smoked sausage
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

1. Rinse the red beans and pick through them to remove any debris.
2. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and green bell pepper and cook until softened, about 5 minutes.
3. Add the garlic, oregano, thyme, cayenne pepper, chipotle pepper, and bay leaf. Cook for 1 minute more.
4. Add the red beans, ham hock or smoked sausage, and 8 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender.
5. Season with salt and pepper to taste.
6. Serve over cooked rice.

Tips:

• If you don't have a ham hock or smoked sausage, you can use a piece of smoked ham or bacon.
• You can add other vegetables to this recipe, such as carrots, tomatoes, or okra.
• This recipe can be made ahead of time and reheated.

Enjoy!

I hope you enjoy this recipe as much as I do. It is a great way to use up leftover ham or smoked sausage. It is also a great dish to make for a crowd.

NOLA Cafe: Where My Taste Buds Danced

 

Ahoy there again, my delectable darlings! Captain Cara Bean, back on the culinary high seas, and this time my adventure took me to the sensational NOLA Cookery, nestled right in the heart of the French Quarter at 123 Bourbon Street, New Orleans, LA 70116.

Now, sweethearts, this ain't your run-of-the-mill galley. Stepping into The NOLA Cookery is like stumbling into a secret Mardi Gras after-party – vibrant energy, the intoxicating perfume of Creole spices, and a vibe that makes your anchor chain rattle with anticipation. The air thrums with the promise of delicious discoveries and maybe a little bit of delightful trouble.

And speaking of discoveries, let's dive into the treasure I unearthed: the Taste of New Orleans Platter. Oh, you magnificent morsels! This wasn't just food; it was a passionate rendezvous on a plate. First, the jambalaya – a spicy, spirited jig of rice, sausage, and shrimp that made my tongue tap dance with delight. Each mouthful was a burst of Louisiana love, leaving me craving another taste… and perhaps a steamy night under the Spanish moss.

Next up, the gumbo, dark and deep as a moonlit bayou. The rich, complex broth, overflowing with tender treasures of seafood and okra, embraced my palate like a long-lost lover. It was the kind of dish that whispers sweet nothings and leaves you feeling utterly, deliciously fulfilled.

And let's not overlook the crawfish étouffée! Creamy, dreamy, and wickedly flavorful, it was a saucy little seductress that practically purred with each bite. Every succulent piece of crawfish was a tiny thrill, and the sauce… well, let's just say it left me flushed and fantasizing about peeling more than just crawfish.

Throughout my flavorful voyage, the service was as warm and inviting as a Southern summer night. My server, a charming rogue with a smile as bright as a Bourbon Street lamp, kept my drink flowing and offered recommendations with a knowing glance that suggested even more hidden gems on the menu.

Now, my loves, if this taste of New Orleans has you feeling as hot and bothered as a July afternoon in the French Quarter, then listen to your Captain! I wholeheartedly urge you to set sail for this enchanting city. And who better to chart your course than the wonderful wizards at Come Monday Travel? They can transport you to the land of soulful music, sugary beignets, and evenings that blur into blissful memories (the kind you whisper about later). Tell them Captain Cara sent you – they know I have a nose for the best destinations and… other delightful experiences.

So, raise your glasses, book your passage with Come Monday Travel, and make haste to The NOLA Cookery. Your taste buds (and perhaps a few other senses) will be eternally grateful. Until our next delectable escapade, may your journeys be spicy and your appetites always adventurous!

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From Stern to Sternum: A Delicious Dive into Po' Boy History.

 

Ahoy there, matey! Captain Cara Bean back at the helm, ready to spin another yarn, this time about something near and dear to my heart (and stomach!): the glorious Po' Boy sandwich! Just like navigating a tricky current, the history of this New Orleans staple has some fascinating twists and turns.

Picture this: early 1900s, the vibrant port city of New Orleans is humming with activity. Then, in '29, the streetcar workers go on strike, bringing things to a standstill. Now, Benny and Clovis Martin, bless their hearts, were two brothers who used to conduct those very streetcars. They owned a little eatery in the French Market and felt for their fellow workers. So, they started whipping up these hefty but cheap sandwiches on crusty French bread, stuffed with whatever they had on hand – potatoes, gravy, you name it. When a striking worker would come in, the call would go out, "Here comes another 'poor boy'!" And just like that, a legend was launched!

Now, the original "poor boy" was a humble affair, a real symbol of folks sticking together during tough times. But just like a ship gathering barnacles on a long voyage, the fillings started to evolve! The rich flavors of New Orleans Creole and Cajun cooking began to seep into that crusty bread. You got your roast beef, practically swimming in its own delicious gravy. Then came the bounty of the Gulf – crispy fried shrimp, briny oysters, flaky catfish – piled high and dressed with all the fixings: shredded lettuce, ripe tomatoes, tangy pickles, and a good slather of creamy mayo. Each bite tells a story, a little taste of New Orleans history.

Now, you can read about Po' Boys all day long, but to truly understand their magic, you gotta taste one for yourself in the Crescent City! And let me tell you, navigating the New Orleans food scene can be a bit like charting a course through a maze of bayous. That's where the fine folks at Come Monday Travel come into the picture. Think of them as your seasoned first mates for planning the perfect New Orleans adventure. They'll handle all the details, from your lodgings to your transportation, so you can focus on the important stuff… like finding the perfect Po' Boy!

Speaking of perfect Po' Boys, I've got a few trusty ports of call for you to consider:

• Domilise's Po-Boys & Bar (5240 Annunciation St): This place is a real old salt, been serving up their legendary Po' Boys since way back in the '20s. Their roast beef, oh boy! It's a mountain of tender meat practically drowning in rich gravy. The atmosphere is as down-to-earth as it gets, and the folks behind the counter are as friendly as can be.
• Johnny's Po-Boys (511 St Louis St): Right in the heart of the French Quarter, Johnny's is always buzzing. Their menu is like a treasure map of Po' Boy possibilities! Whether you're hankering for classic fried shrimp, a spicy hot sausage, or something a little more off the beaten path, they've got a Po' Boy for every palate. It's a great spot to fuel up while you're exploring the Quarter's many charms.
• Parkway Bakery and Tavern (538 N Norman C Francis Pkwy): A beloved spot in Mid-City, Parkway has been slinging sandwiches since 1911 (though it had a few different names over the years). It bounced back strong after Hurricane Katrina and is still a favorite with the locals. Their "Surf and Turf" Po' Boy, with both roast beef and fried shrimp, is a real splurge – trust me, it's worth it!

Now, these are just a few of the many fantastic places to drop anchor for a Po' Boy in New Orleans. With the expert guidance of Come Monday Travel, you can chart a course for a culinary adventure that hits all the best spots and ensures you get a true taste of this iconic sandwich.

So, if you're ready to set sail for flavor town, let Come Monday Travel be your navigator. Get ready to sink your teeth into a piece of New Orleans history, one delicious Po' Boy at a time! Fair winds and full bellies!

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New Orleans Style BBQ Shrimp

 Ahoy there, my spicy swabs! Captain Cara Bean here, back from another delectable deep dive, this time into the heart of New Orleans. And let me tell you, darlings, the flavors down there are as sultry and satisfying as a midnight rendezvous on the Lido Deck.

I recently indulged in a dish that had me weak in the knees and reaching for a second (and maybe a third) napkin – New Orleans Style BBQ Shrimp. Now, don't let the "BBQ" fool you, there's no smoky grill involved, just a glorious, buttery, garlicky, peppery sauce that bathes plump, juicy shrimp in a way that'll make you want to lick your fingers clean... and maybe someone else's too. 😉

Since I'm feeling generous (and maybe a little frisky), I'm going to share my version of this divine decadence with you. Fair warning, though: this recipe is potent. It might just ignite a craving so fierce, the only cure is a trip to the Big Easy itself!

Captain Cara Bean's "Kiss Me in the Kitchen" New Orleans BBQ Shrimp

What you'll need for our little dance:

• 1 pound large shrimp, shell on (trust me, the shells add to the flavor and the fun of peeling them later)
• 1 stick (1/2 cup) unsalted butter, oh yes, we're going all in!
• 4 cloves garlic, minced (don't be shy, we like it pungent)
• 2 tablespoons Worcestershire sauce (that little hint of mystery)
• 1 tablespoon Creole seasoning (for that Louisiana spice, wink wink)
• 1 teaspoon smoked paprika (a touch of smolder)
• 1/2 teaspoon dried thyme (a whisper of herbaceousness)
• 1/4 teaspoon cayenne pepper (for a little heat where it counts)
• 1/4 cup dry white wine (something crisp and flirty)
• Juice of 1/2 lemon (a little zing to keep things interesting)
• Fresh parsley, chopped (for a final flourish)
• Crusty bread, for soaking up all that luscious sauce (essential, my dears, absolutely essential)

Let's get this party started:

1. Rinse your beautiful shrimp and pat them dry.
2. In a large skillet over medium heat, melt that glorious butter. Let it get all bubbly and excited.
3. Add the minced garlic and let it dance in the butter for about a minute, until fragrant. Don't let it burn, we want passion, not ashes.
4. Stir in the Worcestershire sauce, Creole seasoning, smoked paprika, thyme, and cayenne pepper. Let those flavors mingle and get to know each other.
5. Pour in the white wine and lemon juice. Let it simmer for a few minutes, allowing the sauce to thicken slightly and the aromas to tease your senses.
6. Add the shrimp to the skillet and toss them in that intoxicating sauce until they're coated in all that goodness.
7. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Don't overcook them, we want them tender and juicy.
8. Stir in the fresh parsley.
9. Serve immediately in shallow bowls with plenty of that crusty bread for soaking up every last drop of that magnificent sauce. Trust me, you won't want to leave any behind.

Oh, the places you'll go (and the flavors you'll discover!)

Now, while my little recipe will certainly tantalize your taste buds, nothing beats experiencing the real deal in the vibrant atmosphere of a New Orleans eatery. The sounds, the smells, the lively company… it’s an experience that truly ignites the senses.

That's where my wonderful friends at Come Monday Travel come in! They're experts at crafting unforgettable journeys, and a trip to New Orleans to savor these authentic flavors (and maybe a few other spicy adventures 😉) is right up their alley.

So, ditch the kitchen for a while and let Come Monday Travel whisk you away to the enchanting streets of New Orleans. Imagine yourself there, the warm air on your skin, a plate of sizzling BBQ shrimp in front of you, and maybe a charming local offering to share his bread… or more. 😉

Click the link in my bio or contact Come Monday Travel today to book your New Orleans escape! Let them handle the details while you dream of beignets, jazz, and, of course, those unforgettable BBQ shrimp.

Until our next delicious adventure, keep your spirits high and your appetites even higher!

Yours in wanderlust and wonderful food,

Captain Cara Bean 💋

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Captain Cara Bean's "Sunken Treasure" Margarita

 

Alright, mateys! Captain Cara Bean's here, and after years of tasting countless concoctions across the seven seas, I reckon I've perfected a Margarita that'll shiver yer timbers in the best possible way! Forget those fancy stemmed glasses, we're keepin' it real and servin' this beauty in a trusty mason jar. It's sturdy, it's got character, and it holds a goodly amount of cheer. So, gather yer ingredients, and let's get shakin'!

Captain Cara Bean's "Sunken Treasure" Margarita (Mason Jar Edition)

Yields: 1 hearty serving Prep time: 5 minutes

Ingredients:

• 2 oz Blanco Tequila )Margaritaville Silver Tequila is a GREAT choice)
• 1 oz Freshly Squeezed Lime Juice (none of that bottled stuff!)
• ¾ oz Orange Liqueur (Cointreau or a good quality Triple Sec will do)
• ¼ oz Agave Nectar (adjust to your sweetness preference)
• Lime wedge and coarse salt for rimming (optional, but recommended!)
• Ice cubes
• Optional garnish: Lime wheel or a small sprig of mint

Instructions:

1. Prepare Your Vessel: If you fancy a salted rim (and I usually do!), take a lime wedge and run it around the rim of your mason jar. On a small plate, spread some coarse salt. Gently press the rim of the jar into the salt, rotating until it's evenly coated.
2. Shake Yer Booty (the Ingredients, that is!): In a cocktail shaker (or any container with a tight-fitting lid will do in a pinch, savvy?), combine the tequila, lime juice, orange liqueur, and agave nectar.
3. Add the Chill: Fill the shaker with ice.
4. Shake It Like Ye Mean It: Close the lid tightly and shake vigorously for about 15-20 seconds, until the shaker is well-chilled. This properly mixes the ingredients and chills the drink.
5. Strain and Serve: Fill your prepared mason jar with fresh ice. Strain the margarita mixture from the shaker into the mason jar.
6. Garnish and Enjoy: Garnish with a fresh lime wheel or a small sprig of mint, if you're feeling fancy. Now, take a sip and imagine the sun on your face and the salty breeze in your hair!

Captain's Notes:

• Sweetness Adjustment: Not everyone likes their margarita the same sweetness. Start with ¼ oz of agave and give it a taste after shaking. You can always add a little more if you prefer a sweeter drink.
• Lime is Key: Freshly squeezed lime juice makes ALL the difference. Trust me on this one, me hearties!
• Tequila Choice: Blanco tequila (also known as silver) is the classic choice for a margarita, offering a bright and clean flavor.
• Make it a Crowd-Pleaser: To make a batch for your whole crew, simply multiply the ingredients by the number of servings you need. You can mix it all in a pitcher (no ice at this stage) and then pour individual servings over ice in mason jars.
• Spice it Up! For a bit of extra fire, add a few thin slices of jalapeño to your shaker while you mix. Just be sure to taste as you go – a little goes a long way!

There ye have it, me buckos! Captain Cara Bean's Sunken Treasure Margarita – a taste of the islands in every sip. Now go forth, mix yourselves one, and let the good times roll! Cheers! 🍹

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Introducing our Come Monday Travel Blog Food & Drink Reporter: Captain Cara Bean

 Ahoy, Come Monday Travel enthusiasts! Prepare your palates and ready your thirst, because we've just added a swashbuckling new member to our crew! Please give a hearty "Aye, aye!" to our new Food and Drink Reporter, the one and only Captain Cara Bean!

This isn't your average landlubber, folks. Captain Cara Bean has spent years traversing the turquoise waters of the Caribbean and beyond, not in search of buried gold (though she wouldn't turn down a doubloon or two!), but on a far more delicious and spirited quest: to uncover the finest flavors, the most mouthwatering meals, and the most unforgettable libations the islands have to offer.

From her humble beginnings in the bustling port town of the British Virgin Islands to her daring days sailing under the tutelage of the legendary "One-Eyed" Opal, Captain Cara has honed her culinary senses in the most authentic kitchens and the most lively taverns imaginable. While her shipmates were busy with more… traditional pirate activities, Cara was deep in conversation with local cooks, coaxing out secret family recipes and discovering the hidden gems where the food sings and the drinks flow freely.

Now, this seasoned sailor and expert gourmand is bringing her treasure trove of knowledge directly to you, right here on the Come Monday Travel blog! Get ready for a weekly dose of delicious adventure as Captain Cara Bean shares:

• Destination Food Spot Reviews: Forget the tourist traps! Captain Cara will steer you towards the most authentic and craveable eateries, from beachfront shacks serving up the freshest grilled fish to tucked-away spots where the locals gather for truly exceptional meals.
• Sensational Recipes: Inspired by her travels, Captain Cara will be sharing incredible recipes for both food and drink. Imagine bringing the vibrant tastes of the Caribbean right to your own kitchen! Get ready for everything from classic island dishes to innovative cocktails that will transport you to sun-drenched shores.
• Dive Bar Discoveries: Because sometimes, the best travel memories are made in the most unassuming places. Captain Cara has a knack for finding those legendary dive bars – the ones with character, friendly faces, and perfectly poured drinks. She'll be your guide to the watering holes you absolutely can't miss.

Captain Cara's expertise isn't limited to just seafood and rum, mind you. Her years of exploration have also cultivated a deep appreciation for smoky, finger-licking BBQ and the diverse and exciting world of craft beers she's encountered in her port calls. Expect some land-based culinary adventures to make their way onto the blog as well!

So, buckle up, travel enthusiasts! With Captain Cara Bean at the helm of our Food and Drink section, your taste buds are in for an unforgettable journey. Get ready to explore the world, one delicious bite and one perfectly crafted drink at a time.

Welcome aboard, Captain Cara! We can't wait to see (and taste!) what you discover next!

Dreamin' of turquoise waters and salty breezes? Unlock exclusive travel savings by subscribing to the Come Monday Travel email list for weekly emails filled with current promotions – your passport to paradise awaits!

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