BAHAMIAN CRAWFISH (LOBSTER) SALAD
In the Bahamas we use the words crawfish and lobster interchangeably, but we refer to the spinney crawfish, which has to feelers instead of claws.
3 med. Lobster Tails
1 sml Onion (diced fine)
½ Green bell pepper
2 tbsp Mayonnaise
1 Hot pepper (diced fine)
½ med. Tomato (diced medium)
Place lobster tails (in shell) with a dash of salt into a pot of water, just covering lobster and bring to boil. Cook 10 minutes. In the meantime, prepare vegetable and place in a medium bowl. Remove from heat and drain water. Fill with cold water to cool lobster. Remove lobster meat from the shell by using a large knife to break the cross bone at the sides of the shell (please be careful). Once you have broken the cross bones the thin skin will lift easily revealing the succulent meat. Separate the meat from the shell then de-vein. Cut the lobster into small chinks add to bowl of other ingredients. Add mayonnaise, salt to taste and squeeze the limejuice into the bowl. Mix until blended. Chill before serving.
This regal appetizer can be served on a bed of lettuce with a wedge of lime or on crackers as hors d’ oeuvres
BAHAMIAN CONCH SALAD
This salad is makes a wonderful appetizer. And the experience of having your conch removed from the shell right before your eye makes it taste even better.
2 med. Conch
1 sml Onion (diced)
½ med. Bell pepper
1 sml Tomato
½ cup Lemon /Lime juice
1 Sour orange or 2 tablespoons of fresh orange juice
1 Hot pepper
Salt to taste
Wash two skinned conchs in some of the limejuice. Dice conch into chunky bite sizes pieces. Combine all ingredients adding salt to taste. If you find the salad is too tart add a little orange juice. Mix well and allow to marinade 10 minutes before serving.
BAHAMIAN STYLE SPLIT PEAS SOUP
This recipe is other on of those that we pull out on a “Liquid Sunshine Day”. For those of you who have not heard, it never rains in the Bahamas. The sky may occasionally drop liquid sunshine.
2 cup Yellow split peas
3 Celery stalks, sliced
2 large Onions, diced
3 large Potatoes, peeled & quartered
5 cup Water
1 tsp. Thyme
2 large Carrots, peeled & sliced
1 lb. Meat – salt beef or ham can be used
Soak salt beef in water mixed with vinegar overnight. Wash peas, soak in 5 cups water overnight, drain. Add salt to water, bring to a boil. Add peas, lower heat. Simmer about 1 1/2 hours or until tender. Puree peas through sieve or blender. While peas cook, place meat into a pot. Add water to cover, about 6 cups. Bring to a boil. Add thyme & cook until done, about 1 1/2 hours, and then add celery, carrots, onion & potatoes & cook 30 minutes longer. Remove meat & vegetables from broth. Stir broth into pureed peas and simmer until thick. Add cooked meat and vegetables
BAHAMIAN CRAB SOUP
Although sunny days are a normal occurrence in the Islands of the Bahamas we also enjoy those occasional days when liquid sunshine falls, for it never rains in the Bahamas. And these liquid sunshiny days especially during the summer months are when crabs walk and soup pots come out and family comes over with bowls. Ingredients: 6 white land crabs, washed
1/4 lb Salt pork or 2 tsp. bacon fat or oil
1 large Onion, sliced
3 Tbsp. Tomato paste
1 Tbsp. Flour
Salt & Pepper to taste
1/4 tsp. Thyme
3 Tbsp. Rice, uncooked
Vegetables (potatoes, cassava, yam, carrots, etc) as desired
2 quarts Water boiling
Separate crab back (top shell) from body of crab. Remove fat from crab back, being careful not to break the bitter gall(it’s a little oval sac). Discard gall and back shells. Remove fat from body shell, if any. Save fat & body shells and set aside. In coup (thick bottomed) pot fry salt pork until crispy or heat bacon fat or oil; add onion, tomato paste, flour & seasonings. Cook, stirring constantly, until onions are golden brown. Crack body shells and add with claws and crab fat to cooking pot; cook and stir 1 minute. Add 2 quarts boiling water and rice; simmer 2 hours. Vegetables such as potatoes, carrots and whatever you have may be added. Serve hot.
BAHAMIAN CONCH CHOWDER
4 cups Conch (ground)
¼ cup Cooking oil
¼ lb Salt pork (diced small)
1 tbsp Salt
1 med. Onion (chopped)
1 cup Tomatoes (fresh or canned)
2 tbsp Tomato paste
½ tsp Black pepper
4 qts Water
2 Bay leaves
2 cups Carrots diced
4 cups Potatoes (cubed)
1 cup Celery (diced)
½ cup Ham chopped fine
1 cup Worcestershire Sauce (Lea & Perrin’s)
1 Hot pepper
Tenderize conch and cut into chunks. In a large pot over med. Heat add water, bay leaves, carrot, potatoes, celery and ham. In a large frying pan over med. Heat oil and cook salt pork until light brown sauté onions, green pepper until tender. Add tomatoes and cook until dissolved. Add tomato paste and stir while cooking for 5 minutes.
Transfer contents from frying pan to large pot; add conch and salt to taste, bring to a boil. Cook until for 30 – 40 minutes stirring occasionally. Add Worcestershire sauce.
Remove from heat. Allow 15 minutes before serving.
BAHAMIAN COCONUT CREAM SOUP
This soup has a pleasant surprise and a burst of flavor. The coconut adds character and a tropical flair that warms the heart on a cool Caribbean night.
1 lb Veal, cut into small cubes
1 cup Flour
4 Tbsp Oil
- Bay leaf
- Coconuts hard (plus water), grated
1 cup Milk
2 Egg yolks, beaten
Salt & Pepper to taste
Place veal and onion in cooking pot and add water to cover; bring to boil and simmer until tender. Drain and save stock. Blend flour and oil in cooking pot; add veal stock, bay leaf, coconut water, coconut & seasoning. Bring to boil and cook 1 hour or until coconut is tender. More water may be added if needed; soup should be consistency of a cream soup. Add milk and egg yolks but do not let boil after this addition.
BAHAMIAN TEMPURA VEGETABLES
A taste of the Orient Bahamian style and perfect as appetizers or party starters.
2 oz Mirin
4 oz Soy Sauce
2 oz Rice Wine Vinegar
1 tbsp Lemon juice
1 tsp Wasabi powder
Preparation: Combine all ingredients. Set aside.
1 pt. Sparkling water, cold
10 oz Flour
- Sweet potato, approx. 8 oz.
8 oz Broccoli florets
1 lb Mushroom, small, whole
1 lb Okra, small whole
Beat eggs and add water. Add flour to egg-water mixture. Mix until flour is blended. There should still be small lumps in the batter. Over mixing develops gluten, which is not undesirable.
Peel the sweet potato and cut into ¼ inch thick slices. If potatoes are large, cut each slice in half. Peel cassava and cut into 1-inch length and ¼ inch wedges. Peel plantain and cut 1 inch long and ¼ inch thick slices. Wash okras and pat dry. Drop broccoli in boiling water for one minute, drain and pat dry on paper towels.
Drop the vegetables in batter a few at a time. then deep fry allowing them to swim around.
Remove them from the batter one at a time Cook until done. Remove and drain.
Arrange the tempura vegetables on a serving platter. Serve the dipping sauce on the side
This is a quick and easy appetizer that everyone will love.
2 Ripe Plantain ½ cooking oil
Peel plantain and slice diagonally ¼” inch thick. Heat oil in a frying pan at medium heat. Carefully place plantains into the pan cook until golden brown. Turn and allow other side to fry. Remove from heat and drain on a paper towel. Place on a platter with a doyle and watch them disappear.
If you happen to only find green plantains, do not panic we have a recipe for them.
|1 small clove
Peel plantain and slice into ½” pieces. Heat oil in frying pan at medium heat. Carefully place plantain into frying pan and fry on both sides to a light brown. Remove from oil using two strong flat object place fried plantain between them and mash plantain flat. Place back into frying pan and fry until golden brown. Once all plantain are done sprinkle with salt. Crush garlic, blend with ketchup, mayonnaise and hot sauce. Place in a bowl and serve along side plantain.
BAHAMIAN CRAWFISH (Lobster) FRITTER
This gourmet appetizer is the hit at any party. And make sure you keep a back-up batch because they will disappear before your eye.
||Onion, finely chopped
||Celery stalk, finely chopped
Boil crawfish tails for 45 minutes and allow to cool. Remove meat from shells, cut very fine. Pour all ingredients including crawfish into a bowl and mix until blended. Mixture should be fairly thick. Heat cooking oil in a medium sized pot or deep fat fryer. Using a teaspoon drop ½ teaspoon of batter into the pot of hot fat and fry until golden brown.
Hot Pepper Sauce
1 Tbsp. Oil
6 Hot pepper, minced
2 Tbsp. Ketchup
2 Tbsp. Vinegar
Mince pepper and puree other ingredients
BAHAMIAN CRAB CANAPES
10 slices Bread
2 tbsp Butter or Margarine
1 ½ cup Land crab meat, cooked
¼ cup Mayonnaise
1 tbsp Parsley, chopped
1 tbsp Cilantro, chopped
1 tsp Lemon juice
½ Hot pepper, chopped finely
1 clove Garlic, chopped finely
Remove crust from bread. Cut bread into 4 squares or other shapes. Melt butter and ¼ garlic. Brush garlic butter onto one side of miniature bread pieces, toast in an oven or broiler until golden brown. Combine crabmeat and other ingredients, mix until blended. Spread mixture on toasted bread then place on a cookie sheet and broil until golden brown.