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.
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.
BAHAMIAN MINCED CRAWFISH
Oh man! After a plate of this you will feel like you have died and gone to heaven. I tell you Bahamian home cooked meals are truly a delight.
I remember growing up when we would have this meal. My mom and my grandmother would call on the whole house to share in the chore. We utilize the whole crawfish in this instance.
||Tomato paste (diced)
|Salt and pepper to taste
Remove legs and feelers from the crawfish and place whole crawfish, legs and feelers into a large pot with enough water to cover the bottom (about 1 ½”) cover crawfish with a damp towel. Place lid on pot and allow to book over medium heat for 30 minutes. Remove from heat and allow to for 25 minutes before opening lid and removing towel. Split crawfish in half. Remove all meat from the shell including the head, legs and feelers. And all you do don’t forget the ‘fat’ from the head. Cut the meat into chunks and then shred or mince. In a large frying pan over medium heat add cooking oil, crawfish, onions, green pepper, garlic and thyme; sauté until tender and crawfish is slightly browned. Add tomatoes, tomato paste, salt and hot pepper cook for 5 minutes stirring continuously. Add a dash of water, reduce heat and allow to simmer for 10 minutes.
Server over white rice or peas ‘n rice with coleslaw and plantain on the side or with a few slices of Johnny cake.