Author: recipes

BAHAMIAN SEAFOD FIESTA

In the Islands of the Bahamas we can make a meal a party. You will enjoy this dish so invite some friends and family over and have a party!

Ingredients:

1 lb Grouper Fillet, 6-8 pcs strips

1 lb Snapper fillet, 6-8 pcs strips

1 lb Shrimp, diced

8 oz Lobster meat, 12 diced pcs.

2 med Carrots, julienne (1” length/ ¼ “ strips)

1 med Green pepper, julienne

2 cups Purple cabbage, julienne

2 cups White cabbage, julienne

1 large Onion, julienne

1 cup Mango segments

4 pcs Lemon segments

½ cup Orange segments

1 Lrg Plantain, sliced

1 ½ cup Water

½ Goat Pepper (Scotch bonnet)

Salt & Pepper

Mango Sauce

Preparation:

Sauté mango segments in oil and pour mango puree into saucepan with water. Season to taste with goat pepper, salt and pepper.

Seafood Fiesta

Preparation:

Sauté lobster, shrimp, snapper and grouper with crushed garlic. Cook 5 minutes then add vegetables except plantain and stir fry until cooked. In frying pan and ½ cp of oil fry plantain slices until crispy. Serve Seafood with plantain in mango sauce.

Posted on February 20, 2017Categories Dinner Recipes, Lunch Recipes, Seafood RecipesTags BAHAMIAN SEAFOD FIESTA

BAHAMAS TREASURE CAY CRAWFISH CASSEROLE

Truly a mealtime treasure this dish includes the most treasured seafood from Bahamian waters.

Ingredients:

½ cup Butter

3 tbsp Onions, minced

½ cp Flour

1 quart Cream

½ cup White wine or Sherry

4 cups Crawfish, cooked and diced

2 tbsp Lemon juice

3 cans Artichokes hearts, cut up

2 cup Shell pasta, cooked and drained

2 cups Gruyere or Swiss cheese, grated Salt and Pepper, to taste

Paprika (optional)

Preparation:

Sauté onions in butter until golden brown. Add flour and cook until flour is pale yellow. In a separate saucepan heat cream to boil and add to onion mixture, stirring well. Return to heat stirring until mixture boils. Reduce heat, add wine, salt and pepper. Add remaining ingredient except cheese. Pour into a 6 quart casserole, sprinkle cheese over top, sprinkle paprika if desired. Bake at 350º for 25 – 30 minutes.

Posted on February 20, 2017Categories Dinner Recipes, Lunch Recipes, Seafood RecipesTags BAHAMAS TREASURE CAY CRAWFISH CASSEROLE

CURRIED SEAFOOD

Ingredients:

2 – 3 lbs. Uncooked Seafood (Crabmeat, lobster, shrimp or firm fish fillet) 2

¼ cups Soft white bread crumbs

2 tbsp . Curry Powder

Salt and pepper

1 Hot pepper

1 cup Onion (coarsely chopped)

1 tsp Fresh ginger root (finely diced)

1 clove Garlic (finely diced)

½ cup Tomatoes (coarsely chopped)

¼ cup Cooking oil

1 cup Water

2 tbsp. Butter

1 medium Carrot (diced)

Preparation:

Heat oil in large skillet. Sauté tomatoes, onions, garlic, carrots and curry powder stirring repeatedly to avoid burning. Add seafood and allow to brown lightly. When using fish Fillet (sprinkle with salt, pepper and lemon juice and allow to marinade for a few minutes before cooking) gently turn to avoid breaking the portions. Add water slowly and bring to a boil. Cover and reduce heat. Add butter just prior to completion.

Serves 4 – 6.

Serving Suggestions:

This dish is wonderful over a plate of fluffy white rice, peas ‘n rice with plantain, coleslaw or avocado green salad or pasta and garlic bread.

Posted on February 20, 2017Categories Dinner Recipes, Lunch Recipes, Seafood RecipesTags STEWED VEGETABLES

BAHAMIAN COCONUT WATER

Man, you have not enjoyed a drink until you’ve had a chilled glass of Bahamian Coconut water.

Ingredients:

5 med-lrg Coconuts

2 can Sweetened Condensed milk

Gin, to taste (optional)

Preparation:

Using a machete or kitchen cleaver chop through the top of the coconut until you shell. Clear the hair. There should be two to three hole impressions in the shell. Take a sharp slender object such as a knife or screw drive and pierce the shell. Drain water into a pitcher. Pour sweetened condensed milk into pitcher and mix well, sweeten to taste. Cut coconut open: if meat is jelly, scrape out with a spoon and add to coconut water. If meat is thick and soft; cut into chuck and add to coconut water. If meat is hard set aside to use in Fresh Coconut Cake, Coconut Tart or other coconut recipes. Chill before serving.

Posted on February 20, 2017Categories Bahamian DrinksTags BAHAMIAN COCONUT WATER

SWITCHER”– BAHAMIAN LEMONADE

“SWITCHER”– BAHAMIAN LEMONAD

In the old days it was common to see the older folks sitting on the porch talking and telling stories while everybody enjoyed an ice chilled peach can of switcher. Cool and refreshing I’d say.

Ingredients:

Lemons
Limes

1 Sour Orange Sugar to taste Ice

Preparation:

In a pitcher squeeze the juice of lemons, limes and sour orange, add water. Sweeten to taste. Serve over ice.

Posted on February 20, 2017Categories Bahamian DrinksTags SWITCHER”– BAHAMIAN LEMONADE

BAHAMAS SUNSET PUNCH

Like the sky at a summer sunset that soothes the soul as it goes down, so this drink soothes the thirst as it goes down.

Ingredients:

1 lrg can Pineapple juice

1 lrg can Orange juice

2 cups Grenadine

1 lrg can Cranberry juice

2 cups Pink grapefruit juice

Preparation:

Combine ingredients and adjust to taste. Serve over ice.

Posted on February 20, 2017Categories Bahamian DrinksTags BAHAMAS SUNSET PUNCH

AUNTIE RIE BENNY CAKES

INGREDIENTS:

½ pound Benne seed (Sesame seed)

2 cups Sugar

1 cup Water

1 tsp Orange peel grated ½ cup peanut

PREPARATION:

Place Benny in a deep frying pan or pot, make sure the bottom of the pot is dry. Over medium heat continuously stir, until evenly browned (approx. 5 minutes). In a separate sauce pan combine sugar and water and bring to a boil for about 17- 20 minutes or until sugar coat the pot. Add parched Benny, grated orange peel and peanuts to the sugar mixture, stirring constantly with a wooden spoon to keep it from burning. Simmer until mixture coats the spoon and is golden brown. Use a round tablespoon to drop Benny unto a wet counter top or greased cooling pan. Allow to set firm and cool.

Benny cakes are a wonderful dessert for Christmas and also make great Christmas stocking stuffer. These can be addictive so make sure you have a back-up batch in the kitchen. It is a quick and easy recipe that your children will enjoy making year round.

Posted on February 20, 2017Categories Dessert RecipesTags AUNTIE RIE BENNY CAKES

BAHAMIAN RUMBALL COOKIES

These cookies are just a ball of fun. But I do recommend that you limit your consumption especially if you are going to drive.

Ingredients:

3 cup Vanilla Wafers, crushed

1 cup Powdered sugar

2 Tbsp. Cocoa, (rounded)

2 Tbsp. White Karo Syrup

1 cup Ground pecans

1/2 cup Rum or Bourbon

Preparation:

Mix all together. Form into small balls, roll in extra powdered sugar. Place in metal container lined with wax paper to ‘season’ for several days.

Posted on February 20, 2017Categories Dessert RecipesTags BAHAMIAN RUMBALL COOKIES

BAHAMIAN COCONUT CANDY

Sweet sensation! Coconut is such a popular fruit. It goes well with so many things. These are quick and easy candies for holidays.

Ingredients:

2 cups Coconut, grated

1 ½ cups Sugar

½ cup Water

2 tsp Vanilla extract

1 tsp Cinnamon

¼ tsp Baking powder

Preparation:

Add coconut to boiling water, cook for 5 minutes and add sugar. Cook an additional 25 minutes or until coconut hardens stirring constantly. Remove from heat and add additional ingredients. Place wax paper on a cookie sheet. Spoon coconut unto wax paper, allow to cool and harden before serving.

Posted on February 20, 2017Categories Dessert RecipesTags BAHAMIAN COCONUT CANDY

BAHAMA COCONUT BARS

Coconut trees all along the beach and coconuts drop so ya gatta do something with them! Plenty things do. Sweet ‘em up and share them out. The children will love them and so will you.

Ingredients:

½ cup Butter or margarine

½ tsp Salt

½ cup Brown sugar

1 cup Flour

1 cup Brown sugar

1 tsp. Vanilla

2 Eggs

½ tsp. Baking powder

2 tbsp. Flour

1 ½ cup Coconut, grated (flakes)

1 cup Nuts, coarsely chopped

Preparation:

Mix first four ingredients and spread in 8”x12”x2” pan. Bake at 325º for 15 minutes.

Beat eggs well. Add remaining ingredients. Spread over baked mixture. Bake at 325º for 25 minutes. Cut into bars.

Posted on February 20, 2017Categories Dessert RecipesTags BAHAMA COCONUT BARS

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