Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

Sister #3-Isla Mujeres (Part 6-Asia Caribe & Mango Cafe)


Note to Son #1 and his Exquisite Wife:  Thank you for suporting me by reading, clicking, searching and buzzing me.  But especially for your attention to detail and advice.  Most of all, I hope you know how much it means to Dad and I that you will drop everything to buy some beer, cook up some smokies and just BE with us as we celebrate life and laughs and lives that have sadly ended. 

As Sister #3 indicated in an earlier post: “While the traditional regional cuisine on Isla Mujeres is amazing, there is also a huge variety of fare available because people from around the world have discovered this little Island and now call it home.

  Sticky Ribs

The owners of Asia Caribe are California natives who also have a house in Maine.

 Cashew Chicken


Their sticky ribs, cashew chicken & stir fried veggies were all great. Dessert of Kahlua -Chocolate mousse and coconut cheesecake top off a delicious evening.

 Jamician Chicken


You can even find Jamaican B.B.- Q. on Monday nights at a place called Mango Café in the Colonias.” Kath interjects here: “This dinner included two cocktails called ‘Dark & Stormies’ which were a refreshing start. There was this huge platter of food and I seem to recall a homemade vanilla bean ice cream for dessert as well-and all for 160 pesos! I especially enjoyed the sauteed plaintain and carrots steamed in coconut . We had to walk half way home to wear off our dinner AND I took one of the chicken breasts home and had it for lunch the next day! This is how affordable delectable dining is on Isla.

 Mango Cafe

We considered ourselves very fortunate to get the last table in the restaurant-well not really “in” the restaurant-we sat out on the sidewalk and enjoyed every minute.  From here we could watch the line up of people assembling for the next available tables. A wonderful girl from GB took care of us and we had a perfect evening.


Kath’s quote: “Grilling is like sunbathing. Everyone knows it is bad for you but no one ever stops doing it.”-Laurie Colwin


South African Melktert (Milk Tart)


Trying to take immediate advantage of daughter #2’s recent experience with South African cooking.  This is the first recipe that came to her mind.

View of Muizenberg from Simon's Town

View of Muizenberg from Simon's Town


  • 3 tablespoons butter, melted
  • 1 cup white sugar
  • 3 egg yolks
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups milk
  • 3 egg white
  • 1 tablespoon cinnamon sugar



  1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
  2. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
  3. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

Kath’s quote: “The secret of staying young is to live honestly, eat slowly, and lie about your age.”-Lucille Ball

Full House


I know I should not talk about gastro-infections on a food blog, but by now you likely know that I am pretty transparent, so here here goes.  My daughter has just arrived home from South Africa with a group of fellow students from Outtatown, CMU.  They came via Heathrow and left just hours ahead of the airport closures due to the volcano eruption in Iceland.  They missed their connection and had to wait for a later flight.  They had finally boarded the plane for Winnipeg when all of a sudden, fire trucks arrived on the runway and paramedics with face masks, boarded the aircraft.  When the paramedics asked if anyone had any intestinal illness in the past 24 hours, over half of my daughter’s group put up their hands.  Needless to say, they were detained overnight in Toronto.P4180016

It is now five days later and her 34 fellow travellers have dispersed to their various homes across Canada.  One such “special” departure was just this morning, when her new boyfriend flew home.  But true to daughter #2’s nature, she made the best of the day, assembling a couple of remaining group members and cooking up a storm.


They were all assigned jobs and then lit the candles and sat down to their shared efforts.  About this time my husband arrived home from playing tennis, he pulled out a batch of leftovers and he and his tennis partner joined the girls in the dining room.


There is nothing that makes me happier than a kitchen and dining room full of people who cherish life and love celebrating life with food.  I am so very glad that I have past this love down to my kids.P4200018

Kath’s quote: “To invite someone is to take charge of his happiness during the time he spends under your roof.”   Jean-Anthelme Brillat-Savarin


Pozole Blanco


My husband is a professional “foodie”, that is to say, he studies food for a living, working as a Procurement Management for a large food distribution business.  This weekend was his national conference in Grand Rapids, Michigan and he was blown away by the restored downtown of Grand Rapids , the Amway Hotel where they were staying AND the food that was highlighted over the weekend.

He came home raving about one dish in particular.  It was served as the second course at their formal dinner.  This version of Pozole was a chicken and beef consume with white hominy.  There were platters of garnishes on the table including, radish, onion, lime, cilantro and queso fresco.  Each person also received their own petite bottle of Tabasco sauce for personal fire.   I have come across other recipes which include  sliced avocados, shredded cabbage, crushed chilies, dried oregano and sour cream.


Pozole is a traditional soup that adds enjoyment to many Mexican family gatherings.  There are also four other varieties beside white: verde (green), rojo (red), de frijole (with beans) and elopozole (with sweet corn, squash and meat).

Kath’s quote: “Only the pure of heart can make good soup.”-Beethoven

Peas Please


I have posted about my friend Laura before.  She is a very adventurous cook and whenever there is a special event to host, she uses it as an opportunity to try new dishes.  She put together an amazing Easter dinner and sent me all of her recipes but I have been so busy since then, I have not had a chance to look at them until just now.  Check out this amazing salad recipe:



Pea Salad with Radishes and Feta Cheese
2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill

4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)

*Available at natural foods stores and Asian markets.

sarsmis100300031Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.

Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

Kath’s quote: “I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.”-Madame Benoit

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