These mouth-watering poppers make an excellent appetizer for parties, showers, sports parties or just a snack while you watch T.V. or read a book.
3 med. Conchs
1 cup Flour
½ cup Lime or lemon juice
½ cup Evaporated milk
1 hot pepper
½ cup oil
Pound (bruise) conch with a meat tenderizer/ mallet on both sides until soft and tender. Avoid breaking the meat into pieces. Lay tenderizer flat in a pan then cover with salted boiling water. Remove conch when water has cooled. Pat dry with hand towel. Dice pepper and mix with lemon juice. Whip eggs and milk in a separate bowl. Cut conch into bite size pieces. Allow conch to sit in lemon juice mixture for two minutes. Remove and shake off excess liquid. Dip into flour shake off excess. Dip into egg mixture then back into flour. Pan fry over medium heat until golden brown. Place in a pan or dish with a paper towel liner to absorb excess oil.
Goombay Dipping Sauce:
1 cup Ketchup
1 tbsp Mayonnaise
1 tsp Hot sauce
Dash Worstershire sauce
1 clove Garlic, diced, fine
Dice then crush garlic. Combine all ingredients in a bowl and mix until smooth. Pour into a small bowl and chill before serving.
There is not much more you will need to do with these little darlings except a back-up batch in the kitchen. You may opt to use tartar sauce.
BAHAMIAN CHICKEN KABOBS
This is a hit at the Summer Bahamian barbeque! Easy to prepare and easy to disappear and says summer has to be outside between June and September. How about pulling out the counter top grill and making summer happen right now – It’s summer in the Bahamas!
36 Skinless, boneless chicken breast halves – cubed (1 ½- 2”)
- Large Green bell peppers, cut into 2 inch pieces 2 Large cans cubed pineapples
- Red Onions, cut into wedges
- Large Red bell peppers, cut into 2 inch pieces 36 Flat wooden skewers
- Cups honey barbeque sauce
Preheat grill at heat. Thread chicken, green bell pepper, onion, and pineapple and red bell pepper pieces onto skewer alternately. Lightly oil the grill grates. Place kabobs on the prepared grill and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear
BAHAMAS FETTUCCINE NASSAU
As the waters around our islands are teaming with seafood so is this pasta dish. The olive oil makes this meal a light and delicious meal.
1 lb Cooked Fettuccine noodles
½ lb Cooked shrimp
¾ lb Cooked lobster or crawfish meat
2 ½ tbsp. Fresh Basil, minced
4 Garlic cloves, minced
¼ cup Olive oil
2 cup Fish Stock
Parsley and almond
In olive oil, sauté garlic for 2 minutes. Add shrimp and crawfish meat for 5 minutes. Stir in parsley, basil and fish stock. Let simmer 8 minutes. Serve over fettuccine and garnish with parsley and almonds.
BAHAMIAN GRILLED RED SNAPPER
If you should happen to get stranded on a deserted Bahama island in your back yard, throw a line and haul in a couple of Red Snappers, set up the grill and call some friends over, turn on some Junkanoo music and have yourself a party.
Preparation Time: 15 Min.
Cooking Time: 10-15 Min.
8 Portions of Fish fillets 1/4 lb. butter
2 onions, chopped
2 cloves garlic, minced juice from 2 limes or lemons 3 Tbsp, spicy mustard
salt & pepper to taste
Melt butter in a saucepan. Add onions and sauté until clear, add garlic, lemon/lime juice, mustard, salt and pepper.
Place fish fillets on grill turning them frequently while brushing liberally with sauce. Fish is done when it is white and flaky throughout. You can use this sauce with any firm fish fillet.
BAHAMAS HERB CRUSTED FISH
THIS DISH IS JUST DELICIOUS! EXPECT THE TASTE BUDS TO DANCE THE JUNKANOO.
4 Fish Fillets (Grouper, Snapper, Mahi-Mahi or Tuna Steaks) 1 tbsp Thyme leaves, dried
1 tbsp Italian Seasonings
Salt and black pepper
½ cup Olive Oil
Combine dry spices including salt and pepper. Season fish with lime juice and hot pepper. Coat fish with dry seasoning and sprinkle with olive oil.
In a hot skillet of shallow oil fry fish on one side for 3-5 minutes. Turn and cook on other side for 3-5 minutes. Remove fish from heat onto a platter.
Add 2 cups of water to frying pan and allow to reduce 3 minutes. Use as gravy on rice and fish.
The type of fish use will cause preparation to vary slightly, but nothing you cannot handle. To a Bahamian steam fish means something totally different from the rest of the world so pay close attention.
3-4 whole Fish/ 4 – 6oz pieces Grouper
Salt and black pepper
1 Hot pepper
½ cup Cooking oil
1 med Tomato (diced)
1 med Onion – (thin slice)
1 teaspoon Thyme
½ cup Flour
For whole fish – clean and ensure excess scales are removed. With a sharp knife score fish diagonally from the head across the body toward the tail on both sides.
For all fish – Squeeze lemon juice over fish both inside and out. Sprinkle salt and pepper over fish on both sides. Chop hot pepper and smear into score of fish and over body.
Allow to sit for about 10 minutes. Heat oil in a medium frying pan, coat fish with flour and fry to a golden brown. Pour off ¾ of oil. Add onion and thyme cook until onions are tender. Add tomatoes and allow to fry until thicken. Add about 3 cups water and bring to a boil. Add fish, reduce heat and adjust seasoning. Squeeze a bit of lemon juice into the pan and allow to simmer for 5 minutes.
This dish can be served over white rice, peas ‘ n rice or peas ‘n grits add some macaroni and cheese, coleslaw or plantains on the side and eat to your heart’s content.
BAHAMIAN HOT TUNA WITH STEAMED CALLALOO
||– 8 oz.
|Sauce Served Aside for Dipping
||Scotch Bonnet diced small, deseeded
||Orange juice reduced by boiling to 3 oz. – 50 percent by volume
||Garlic clove diced small
||Whole lightly salted butter
Accompanied by Steamed Callaloo
Procedure: Batter Tuna by Flour then egg wash then flour, then egg wash and final flour. Procedure’s 3 Flour & 2 Egg Wash Fry in 350-degree oil till Golden Brown outside, internal temperature could vary from 100-140 F depending on your preference. You may fry till golden brown. Remove from oil to paper towel to drain grease and finish in the oven. – Set Aside.
Sauce: Reduce scotch bonnet and garlic in orange juice and reduce 50% in volume. Add chilled butter and whisk until butter is melted and sauce has just begun to boil. Steam Callaloo for 4 minutes to lemon juice.
Serving: Lay out steam calalloo on plate. Place cooked fish atop. Sauce should be served aside in a Gooseneck or sauce ramekin of your style. Garnish with segments of orange.
BAHAMIAN TUNA STEAKS AND SALSA
It is a tradition that after the men have returned from a fishing tournament all week for the women to take the catch and prepare their special recipe for the celebration party out on the beach under the moonlight. So on an open fire these steaks are grilled.
4 Tuna Steaks
Olive Oil mixed with 1/4-teaspoon soy sauce 1 lime quartered
4 ounces finely grated cheddar cheese
1 Small Onion, diced
1 Tomato, diced
1/2 small green pepper, diced 1/4 teaspoon each salt and pepper 1 cup Mango, diced small
METHOD / DIRECTIONS:
Brush steaks with oil mixture and broil 2-4 minutes for the first side and 1-2 minutes for the other side. Sprinkle cheese and salsa on top of steaks and complete cooking. Serve with lime wedges.
Yes! Another fish for breakfast, lunch or dinner. This is quick, easy and economic recipe. We in the island have a knack for making the simples ingredients taste like a gourmet meal. You can add this to the list of things you can do with a tin of tuna.
2 can Tuna fish in water
1 small Onion
1 tsp Thyme
1 tbsp Tomato paste or 2 tablespoons ketchup
1 tbsp Oil
½ Hot pepper (optional)
Using a frying pan over medium heat add oil, onions and thyme. Sautee onions until tender. Add tomato paste or ketchup and allow to cook for 3 minutes stirring Continuously. Drain tuna then add to frying pan mix until ingredients are evenly Distributed. Squeeze lemon/lime juice and salt to taste over tuna, stir once then reduce heat and allow to simmer for 2 minutes.
For breakfast serve with grit. For Lunch or Dinner serve with white rice, peas ‘n rice or peas ‘n grits along with coleslaw, plantain or a green salad. Home cooking your family will love for sure.
NASSAU LOBSTER THERMIDOR
1 med. Lobster
2 Tbsp. Flour
1 cup Milk
Pinch of Salt
2 Tbsp Sherry
1/2 lb. Cheese
2 oz Butter
1 small Onion, finely chopped
Pepper to taste
Cook lobster in boiling salted water until red, remove from water and cool. Cut lobster in half and remove meat from shell but save shell for stuffing. Heat milk in a saucepan and set aside. Melt butter in a small saucepan on low flame. Add onion and simmer until tender. Add chopped cheese and flour and stir continuously. Pour in hot milk and stir until mixture is thick and smooth. Add salt and pepper and sherry. Remove from fire. Cut lobster meat into small pieces, not fine. Add lobster to sauce and stuff into shell. Garnish with Parmesan cheese, paprika and melted butter. Place under grill until golden brown. Garnish with chopped parsley and serve.