Month: February 2017

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.

Ingredients:

3 med. Lobster Tails

1 sml Onion (diced fine)

½ Green bell pepper

2 tbsp Mayonnaise

1 Hot pepper (diced fine)

1 lime/lemon

Salt

½ med. Tomato (diced medium)

water

Preparation:

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.

Serving Suggestions:

This regal appetizer can be served on a bed of lettuce with a wedge of lime or on crackers as hors d’ oeuvres

Posted on February 20, 2017Categories Appetizers Recipe, Salad RecipesTags BAHAMIAN CRAWFISH (LOBSTER) SALAD

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.

Ingredients:

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

Preparation:

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.

Posted on February 20, 2017Categories Appetizers Recipe, Salad RecipesTags BAHAMIAN CONCH SALAD

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.

Ingredients:

2 cup Yellow split peas

Pinch Salt

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

Preparation:

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

Posted on February 20, 2017Categories Appetizers Recipe, Soup RecipesTags BAHAMIAN STYLE SPLIT PEAS SOUP

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

Ingredients:

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

Preparation:

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.

Posted on February 20, 2017February 20, 2017Categories Appetizers Recipe, Soup RecipesTags BAHAMIAN CRAB SOUP

BAHAMIAN CONCH CHOWDER

Ingredients:

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

Preparation:

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.

Posted on February 20, 2017Categories Appetizers Recipe, Soup RecipesTags BAHAMIAN CONCH CHOWDER

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.

Ingredients:

1 lb Veal, cut into small cubes

Onion

1 cup Flour

4 Tbsp Oil

Bay leaf
Coconuts hard (plus water), grated

1 cup Milk

2 Egg yolks, beaten

Salt & Pepper to taste

Preparation:

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.

Posted on February 20, 2017Categories Dinner Recipes, Lunch Recipes, Soup RecipesTags BAHAMIAN COCONUT CREAM SOUP

BAHAMIAN TEMPURA VEGETABLES

A taste of the Orient Bahamian style and perfect as appetizers or party starters.

Dipping Sauce:

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.

Tempura Batter

Ingredients:

2 eggs

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

2 Cassava

Plantain

Preparation:

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

Posted on February 20, 2017Categories Appetizers RecipeTags BAHAMIAN TEMPURA VEGETABLES

PLANTAIN

This is a quick and easy appetizer that everyone will love.

Ingredients:

2 Ripe Plantain ½ cooking oil

Preparation 1:

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.

Ingredients:

2		Green Plantain
½ cup		cooking oil
salt
1	cup	Ketchup
1 small clove		Garlic
1 tablespoon		Mayonnaise
1	teaspoon	Hot sauce

Preparation 2:

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.

Posted on February 20, 2017Categories Appetizers RecipeTags 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.

Ingredients:
3-4 med		Crawfish tails
1 med.		Onion, finely chopped
1		Celery stalk, finely chopped
4	½ cups	Flour
2 cups		Water
3	Tbsp	Baking powder
2		Hot peppers
2	Tbsp.	Tomato paste

Cooking Oil

Preparations:

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

Ingredients:

1 Tbsp. Oil

6 Hot pepper, minced

2 Tbsp. Ketchup

2 Tbsp. Vinegar

Pinch Salt

Mince pepper and puree other ingredients

Posted on February 20, 2017Categories Appetizers RecipeTags BAHAMIAN CRAWFISH (Lobster) FRITTER

BAHAMIAN CRAB CANAPES

Ingredients:

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

Preparation:

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.

Posted on February 20, 2017Categories Appetizers RecipeTags BAHAMIAN CRAB CANAPES

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