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Carnival Cruise Lines To Be Featured on Miami’s FOX-TV Affiliate WSVN During Popular Dining Segment ‘Bite with Belkys’

Posted on: December 1st, 2010 - News Blog

  

The delicious culinary offerings of Carnival Cruise Lines will be featured on WSVN Channel 7 News’ popular dining segment “Bite with Belkys” which airs tonight at 5:30pm. The segment was taped aboard the Carnival Destiny at the Port of Miami.

 Pictured here is Chef Porvin Gama during the taping of the cooking demonstration. For the segment, Chef Gama prepared the popular entree Grilled Tiger Shrimp on Leek and Potato Tartar with Roasted Cauliflower, which is served in the ship’s main dining rooms.

Carnival Destiny offers year-round four- and five-day eastern and western Caribbean cruises departing from the Port of Miami.

The recipe for the Grilled Tiger Shrimp can be found below.

Tiger Shrimps (Serving 4)
Ingredients
16 Large Raw Tiger Shrimp (U12), peeled with Tail on
1 tbsp Virgin Olive Oil
1 tsp Lemon Juice
1 tsp Finely Chopped Fresh Herbs (Chives, Tarragon, and Italian Parsley)
1 tbsp Ginger and Lemon Oil
Salt and Pepper to taste

Procedure
Grill Shrimp on a ribbed Grill when needed ( for about 1 minute on each side) using olive Oil.
Toss with Chopped Herbs, Lemon Juice, Ginger and Lemon Oil just prior to Service.
Season with Salt and Pepper

Leek and Potato Tartar (Serving 4)
Ingredients
1 lbs of Regular Potatoes
1 lb of Red Skin Potatoes
1 stalk of Leeks
½ Red Onion
2 cloves of Fresh Garlic
1 tsp Chopped Fresh Chives
1 tsp Chopped Fresh Italian Parsley
1 tbsp Unsalted Butter
1 tsp Stone-ground Mustard
1 tbsp Dry White Wine
½ cup Heavy Cream
1 tbsp Sour Cream
½ cup Chicken Stock
Salt and Freshly Crushed Pepper to taste

Procedures
Wash and peel Potatoes, cut into ¼ inch dices and boil until almost done – train the water.
Heat up Butter, sauté chopped red onion, add cut potatoes to it and mix well.
Chop Chives and add Potato mixture.
Mix well and season with Salt and White Pepper.
Wash and cut Leeks slantways into very fine slices; sauté in Butter moisten with a little Chicken Stock, simmer on slow heat until Leeks are cooked.
Add White Wine and simmer it reduces to a Glaze.
Add Heavy Cream and reduce further, mix in sour cream.
 Sprinkle Chopped Parsley.
Mix Potato and Leeks just prior to service.

Roasted Cauliflower (Serving 4)
Ingredients
1 head Fresh Cauliflower
1 tbsp Virgin Olive Oil
1 tsp Chopped Fresh Herbs (Thyme, Oregano and Parsley)
Salt and Freshly Crushed Pepper to taste

Procedures
Marinate the cauliflower with olive oil, chopped herbs, salt and pepper.
Roast Cauliflower in the oven at 450F for 10 minutes and finish for 1 minute under a broiled – toss with Chimichurri

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