Recipes, Food
Guana Seaside Ribs (with a twist)
submitted by Abaco Peach
4 or 5 half racks of baby back ribs (I prefer) Emeril Rib Rub
1 bottle of beer ( I use Red Dog or Red Stripe)
Large aluminum pan
Rub the ribs with the rib rub on both sides. (If there are any "skin" on the back of the ribs, pull it off before you rub it.) Pour beer around ribs. Cover with foil. Cook at 225 degree oven for 5 hours. Let cool for 1 hour. Place ribs on a hot grill and brush with BBQ sauce. I find that any BBQ works well for this recipe. My preference is Stubbs.
PattyB's Conch Chowder
3-4 TBS vegetable oil
Large onion, roughly chopped
4 -5 celery stalks, with leaves, roughly chopped
bell pepper, roughly chopped
8 carrots, roughly chopped
6 medium potatoes, diced into thumbnail bits
28 oz can of crushed tomatoes
several quarts of water or veggie broth (see recipe for veggie broth below)
pepper sauce, Crystal or Tabasco
4 -5 conchs, tenderized and diced (If you don't have conch, use chunks of fish with a firm flesh)
salt and pepper
thyme
In a large stock pot heat the oil, and saute onion, celery, and pepper until wilted. Season with a tablespoon of thyme. Add carrots, potatoes, and crushed tomatoes. Bring to a boil. Add enough water or broth to make it as dense as you like your chowder. Bring to boil. Taste and season with salt, pepper, pepper sauce, and thyme to your liking. Simmer until the veggies are tender. Add conch. Simmer another 15 minutes. The taste will drastically change after adding the conch. Taste and adjust the seasonings. This yields a huge pot of chowder. It freezes well.
Veggie broth
During the daily course of cooking and salad making there are always scraps such as onion and garlic skins and root ends, unsightly lettuce, zucchini and carrot scrapings, odd tomato pieces, and scraps of all sorts. Toss these into a gallon sip bag, and stow in the freezer. Anything that does not belong to the cabbage family goes into the bag. When it is full, slowly sweat it down in a covered stock pot for about 20 minutes. Add several quarts of water, some salt, and boil about 30 minutes. Strain in a colander. Freeze in quart zip bags. Use for soups, stews, sauces and gravies
Salmon Packets
submitted by Abaco Peach
3 to 4 Salmon filets*
Mayonnaise or Light Mayo (I use the Light)
Dill sprig**
Heavy duty aluminum foil
Place salmon on a nice sheet of foil. "Frost" salmon with mayo. Place dill sprig on top. Wrap tightly to make packets. Place on cookie sheet. Bake in 350 degree oven for 30 minutes. Perfect every time!
*You could use grouper, wahoo or other thicker flesh fish.
**The original recipe called for Mrs. Dash but I prefer the dill for salmon. You could use any herb or seasoning you prefer with whatever fish you decide to use
Volcano Grouper
Submitted by Sam Wells
some reef fish, preferably grouper filets
1 tablespoon virgin olive oil
1 shot white wine or beer
spice to taste
pan with a tight-fitting lid
Wash fish and pat dry. Cut into 4 or 5 inch squares so it is easy to flip. Sprinkle some seasoning such as paprika and pepper to your taste.
Heat the olive oil in the pan until it just starts to smoke. Add the fish and brown one minute on each side. Have the lid ready and dump the shot of wine or beer in the pan and close quickly. Avoid the steam. Turn off the heat. It is done when the pan stops steaming, perhaps a minute or two.
Enjoy served with lemon or lime.
Abaco-style Fish Dip
submitted by DaGoose
Smoked fish (I'm fortunate to have quite a bit in the freezer!)
Mayonnaise
Sour Cream
Velveeta Cheese
Shallots
Tabasco
Vinegar
Finely shred and chop the fish and the shallots. Put in a big bowl. Add quite a bit of mayo, enough so that the mixture is very creamy. Add some sour cream if the mixture is too salty. Add Velveeta cheese which has been chunked and melted in the microwave. Add tabasco to taste and a bit of rice wine vinegar. Mix very well. Taste and adjust in case it's too salty or not spicy enough for you. Put in a microwave safe bowl or bowls and microwave for 3 to 4 minutes. Serve with crackers. (I liked it with a squirt of tabasco too!)
Frances Martin's Chicken Souse
submitted by Abaco Peach
Wings and thighs or a whole chicken
Water
1 or 2 Chicken bouillon cubes
1 large onion
10 whole allspice
1 or 2 carrots
1 or 2 potatoes
green pepper (optional)
salt
pepper
Juice of one lime
Stew chicken with onion, bouillon cubes and allspice. Add carrots and potatoes (and green pepper), salt, pepper and lime juice and cook until tender.
Bahamian Mac 'n Cheese
submitted by Beth Ann
This recipe can also be split in half (use 2 8x8/9x9 dishes) and freezes well. Just thaw and bake as directed. (If anyone is interested, I've also made conversions for a large batch that will serve about 50. Surprisingly simple side for a bbq or other gathering!)
16 oz elbow macaroni
1 Tbs chopped onion
1 Tbs chopped green pepper
1 Tbs chopped celery
1 can evaporated milk
1 jar bacon bits
1/8 Tbs crushed red pepper flakes of 1 Tbs chopped mild chilies (more or less according to taste)
1 beaten egg
salt & pepper
12-16 oz shredded cheddar cheese (I like lots of cheese! I usually do one bag of mild and one of sharp and mix it together)
Preheat oven to 350*
Add onion, green pepper, and celery to boiling water with macaroni and cook as directed. Drain, return to pot.
Add milk, bacon bits, red pepper/chilies, egg, S&P, and half of cheese - stir until well combined.
Spoon into greased 9x13 baking dish and top with remaining cheese.
Bake for 25 minutes (or until cheese is bubbly and starting to brown), remove from oven. Let stand for 15 minutes before serving.
Fish Tacos
submitted by watertoots
Take your fresh catch, Dorado, Wahoo,snapper, whatever, and marinate in a little lime, chopped garlic, olive oil and a dash of ground cumin. Do not marinate for more than 15 minutes as you do not want to overpower that wonderful taste of fresh fish! After you grill the fish, heat up a dry cast iron pan, or any pan will do but just make sure pan is very hot, toss a corn tortilla ( or flour ) and heat until it starts to bubble a bit, flip and heat for just a few seconds longer and toss into some foil and loosely wrap to trap heat and keep warm as you heat up the rest of the tortillas. Serve hot tortillas,grilled fish and all of the acoutraments listed below!
Taco Acoutraments:
Salsa :made with chopped tomato, chopped jalapeno or serrano pepper( or whatever hot pepper you prefer ), chopped onion, squeezed juice from 1 lime, chopped cilantro, if you have some fresh Oregano throw that in, salt.
Sour Cream: Sour Cream, chopped cilantro ,1 tsp. of ground cumin, little salt n peppa, and a couple of pieces of chipotle pepper in Adobo sauce( I use canned, take out 2 pieces and freeze rest) and a squeezy of lime.........mix it all up in a blender.
Sliced black olives
shredded cabbage
shredded cheese
diced avacado....this is optional but if you can score one while there do it.
Chile Relleno - San Jose'
submitted by Patti Puzo
1 can (1 lb., 10 oz) whole green chiles
1/2 lb. cheddar cheese, grated
1/2 tsp. salt
1/4 cup flour
1 tsp. crushed red pepper
5 large eggs
1 1/4 cup milk
1 lb. monterey jack cheese, cut into 1" x 3" strips, 3/4" thick
black pepper to taste
1/2 tsp paprika
Spread chiles in single layer on paper towel to dry. Carefully slip a strip of jack cheese into each chile. Using beater, mix eggs. Gradually add flour, beating until smooth. Add milk, salt, black and red peppers. Beat thoroughly. Arrange half of chiles in a well greased 7" x 13" shallow pan. Sprinkle with half of the cheddar and paprika. Repeat layers. Carefully pour egg mixture over all. Bake uncovered @ 350 degrees for 45 minutes or until knife inserted into custard comes out clean.
BBQ Shrimp
submitted by SamFamAustin
In the Gulf of Mexico we usually get white and brown shrimp, but on the East Coast there are also the pink the Royal Red shrimp, the latter which tastes almost like spiny lobster (crawdads). Indeed, they are called “poor man’s lobster.” This recipe is more of a method, based on years of experimentation. I have no idea if Royal Reds are available in the Abacos but I know they are in Florida.
What you want is something in the large to jumbo size shrimp, about a 20 count (20 per pound). The average person can eat about 4-5 large shrimp and a true gourmand can eat about 10. Naturally, one wants to shell and de-vein the shrimp first, washing them and patting them dry. The Royal Red can be something of a challenge because of its rather hard shell. The method that seems to work best is a little red plastic tool where one pulls the meat out from the softer undersides, where the flippers are located.
A common mistake some people make is to combine vegetables and shrimp on the same kabob stick. This always failed for me because either the vegetables would be raw or the shrimp would be overcooked. So a word to the wise is to cook the vegetables separately or ahead of time – roasted onions, peppers, mushrooms, and fruit can be wonderful. My vegetable marinade is simply some olive oil, a dash of wine or vinegar, and whatever spices are in the cabinet. Seal them in a plastic bag overnight if you like.
The shrimp marinade would be whatever you like for lobster, steak, chicken, or pork. About everyone has their own recipe for their “Q” sauce. For those who do not, a mixture of ketchup, Worcestershire sauce, lime, seasoning, and a wee pinch of rum can be quite good. This marinade should be for about 20 minutes and not much longer than that, as it will overpower the sweet, clean taste of the shrimp. [Hint, marinate AFTER skewering the shrimp and keep refrigerated.]
For the skewering, I place the shrimp right next to each other, not spread out. Spreading them out will allow the shrimp to dry out too fast and become tough. You might see that some shrimp will spiral in different directions, which is why I use two skewers now. Paint them on last time with the marinade on each side and on the fire they go – remember, about a minute per side or until just done. Check after 2 minutes. Do not overcook.
Heavenly open faced seafood sandwich
submitted by South Pause
There is alot of flexibility with this recipe, so I will give very general portions and several options. Hard to make this properly if you don't have access to really good Bahama Bread!
Use crabmeat, lobster, or any flaky white fish (snapper, grouper, etc.).
(Great use for leftovers), or combination of any of these.
Mix in with above: Mayonnaise, onion, lemon or lime, spices of choice, a little hot sauce. Mix together to consistency of tuna salad.
Dollop a big scoop of the mixture onto a nice thick slice of pre-toasted (lightly) Bahama bread (preferably coconut), stick into a toaster oven for about 4-5 minutes, until starting to bubble. Pull back out, put a slice of your favorite cheese on top, back into toaster oven to get cheese melted, and Voila!
We put this concoction together last trip to Guana, when we had caught a very sizable red grouper, and also had some crabmeat. We used these two together, and a piece off cheddar cheese.
Sam's Snapper on a Plank
After burning up or under-cooking fish on the BBQ for years I found a good way to cook fish such as snapper filets. The method uses a cedar plank soaked in water overnight, or at least a few hours. This took some experimenting and not a few trips to the lumber store. The best is California cedar used for wood fencing, six-inch wide. We planed (sanded down to make smooth) one side and then cut them crosswise 12 inches long. Pine is worthless and treated wood cannot be used.
The idea is to cook the fish on the soaked cedar plank, with cooking time depending on the thickness of the filet. About a half-pound or more per plank seems to work best. Use more planks if you cook more than a pound of filets. You can experiment with marinades, sours, and hots to your heart's content. The plank should be allowed to gently smoke but not catch on fire very much, which will impart a slightly smoky twang to the fish, especially if you have a top for the BBQ. Serve the fish plank directly on the table; a 14-inch Pyrex pan works best. Please don't eat the wood.
Willy Landham's Grilled Snapper
We cook redfish from the Texas coast directly on the grill all the time. We call it “Redfish on the Half Shell”. The trick is to filet the fish and remove the rib bones but leave the skin and scales on. The meat is seasoned generously with butter, salt, pepper, and garlic (sometimes a little cayenne). It’s best to use a kettle type grill (like a Weber) that has a lid. Once the charcoal is ready the filets are placed on the grill skin side down and the lid is set in place. Leave it alone for 20 to 25 minutes (depending on filet thickness). That’s it… don’t mess with it after that. When done the meat will be opaque and firm to the touch. The meat is easily removed from the skin by sliding a large spatula between the skin and meat. The scales and skin will be burnt and charred but the meat will be super moist and tender. Set the filet on a bed of rice and crack a cold beer. Dispose of the charred skin and scales.
We used this technique with a snapper my buddy caught on one of our fly fishing trips to Abaco a few years ago. We had to improvise a lid for the grill using a broiling pan and some foil but it worked out just great.
BahamaBabe's Fish Taco Recipe
I just shared this recipe with someone else and thought I would share it with the board. I use soft corn tortillas and cojito cheese (some mainstream gorcery stores carry these if you don't have access to a Mexican grocery). I didn't care for the sauce so I added another recipe for that. I also make homemade pico de gallo and it adds great flavor. I've tried the recipe with various fish. Both of these recipes received 5 out of 5 stars by over 100 readers on allrecipes.com. Be prepared to be exulted to God/Goddess status after your guests eat these!
Fish Tacos
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup beer
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 jalapeno pepper, minced
- 1 teaspoon minced capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried dill weed
- 1 teaspoon ground cayenne pepper
- 1 quart oil for frying
- 1 pound cod fillets, cut into 2 to 3 ounce portions
- 1 (12 ounce) package corn tortillas
- 1/2 medium head cabbage, finely shredded
DIRECTIONS:
1) To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
2) To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
3) Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4) Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Cream Sauce
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon sour cream
- 1 (7 ounce) can tomatillo salsa
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- 1/2 teaspoon ground cumin
- 2 teaspoons garlic powder
- 1 bunch fresh cilantro, chopped
- 1 tablespoon fresh lime juice
DIRECTIONS
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Patti Puzo's Almond Crusted Tuna Steaks
- 2 tbsp. olive oil
- 2 cups sliced almonds
- 2 large eggs
- 3 large tuna fillets
Cream:
- 3/4 cup of lemon juice
- 4 tbsp. capers
- 6 tbsp. butter - chilled
- 1/4 cup white wine
- 1/4 cup cream or half & half
- peppercorns
- 6 lemon slices
- chopped parsley
pre-heat oven to 200 degrees
heat oil in a large skillet - med heat
place almonds in a shallow dish, and in a separate bowl, beat eggs for dipping.
Dip fillets in eggs, turn to coat thoroughly, then dip in almonds. Press FIRMLY!
Place in skillet - cook until opaque in center, turning once. Place fillets in glass baking dish. Place in oven to keep warm.
Cream Sauce:
Add lemon juice and capers to skillet. Increase heat to medium high. Boil and reduce about 1 minute. Add butter, whisk until melted. Add cream and wine. Drizzle over the top of the fish, and lemon slices, parsley and serve.
Beef Stroganoff
submitted by Abaco Peach
- 1 to 1 1/2 lbs. ground chuck
- 3 cloves of garlic, finely chopped
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1/4 c. olive oil
- 1 can cream of mushroom soup
- 1/4 c. white wine*
- 1 jar sliced mushrooms (you can use fresh)
- 1/2 c. sour cream
- salt and pepper to taste
- 1 package of egg noodles (I prefer the fine noodles but you take what you can get in Abaco lol)
Saute onions and green pepper in the oil (you can use vegetable oil). Add garlic and saute a minute or so. Add ground meat. Brown and drain. If it is fairly lean, you probably won't need to drain much, if at all. Stir in soup and mushrooms. (If you are using fresh, you might want to saute them with the vegs). Add wine. (*I didn't use wine in Abaco. I used beef broth instead). Simmer for 20 to 30 minutes. Remove from heat and stir in sour cream. Serve over hot noodles.
Pepper Poppers
submitted by Sam Wells
Ingredients:
- Peppers
- Chicken, seafood, or other stuffing
- Bacon
- Toothpicks
- Marinade
What you need here are some mild jalapenos or something similarly mild, about one to two inches long. I wouldn’t attempt this with Bahamian bird peppers so be forewarned!
- Wash peppers
- Cut cap off where stem is located
- Cut lengthwise in half
- Remove the seeds and white sections
Next prepare the stuffing, which can be about anything, even tofu. Be sure whatever you have is washed, prepared, and diced so as to set on your pepper “boat.” One can be creative here and a variety is good, but most popular are:
- Chicken
- Shrimp or other tough seafood, maybe crawdad
- Oysters or other shellfish, maybe conch
- Cheese (difficult to BBQ but good)
Wrap the pepper boat and bit of stuffing with a bacon strip and pierce through with a toothpick. I use a half-strip of low salt, lean bacon but any will do. Place on a non-reactive plate or container and douse liberally with lemon, lime, or what they call “sours” in the Abacos. Sometimes I add other stuff such as Italian dressing. Marinate in the refrigerator or cooler for 20-30 minutes.
Meanwhile, have an outdoor grill or charcoal fire going. It is important to have a cover or tent because you have to cook with no fire under the bacon, so as to prevent burning everything up. This means having the charcoal or grill burner only on one side. Using the slow method takes about 25-45 minutes. Don’t burn the bacon.
Pistachio Baked Salmon
submitted by Patti Puzo
- 1 cup salted pistachio nuts, chopped
- ½ cup brown sugar
- 3 tbsp. lemon juice
- 2 tsp fresh dill
- 1 tsp. coarse ground black pepper
- 6 6ounce salmon fillets
Mix first 5 ingredients together. Pre-heat oven to 425 degrees Line a baking sheet with foil and place fillets on foil. Spoon mixture on top of salmon. Bake for approximately 20 – 25 minutes. Serve with a pesto angel hair pasta, and steamed veggies.
Willy Landham's Cajun Spice
Shhhhhhhh! This one’s a secret so don’t tell no one.
1T Cayenne Pepper
1T White Pepper
1T Black Pepper
4T Paprika
1T Celery Salt
2T Garlic Powder
1T Onion Powder
1T Ground Oregano
1T Ground Thyme
6T Kosher Salt
I use this stuff with a bunch of recipes. Here’s a couple.
Blackened Redfish (or whatever)
submitted by Willy Landham
Chicken breast works well too but pound it with a meat mallet to an even ½ inch thickness.
DON’T COOK THIS IN THE HOUSE. MUST BE DONE OUTSIDE!!!
Heat a large cast iron skillet over a propane cooker until it’s smokin’ hot.
Dip fillets in melted butter and then coat evenly (and lightly if you don’t want it too spicy) with Cajun spice.
Sear one side of the fillet and then flip to sear the other. Cooking time depends upon fillet thickness.
This method of cooking will produce a ton of smoke. So again… don’t do this in the house.
Deep Fried Cajun Redfish
submitted by Willy Landham
Another cook it outside recipe.
Heat a gallon of peanut oil in a propane deep fryer until it’s 370 degrees.
While the oil is heating place the fillets in a bowl and season with Louisiana Hot Sauce (not Tabasco). Don’t go nuts otherwise you’ll totally mask the flavor of the fish.
The breading is two parts corn meal and one part flour.
When the oil is hot toss the fillets in the breading, coat evenly, and shake off the excess.
Deep fry the fish until it floats and is golden brown.
As soon as you take it out of the oil place it on a paper towel covered plate and season immediately with the Cajun Spice. Like Emeril says… it’s vulnerable right after it comes out of the oil.
Serve with hush puppies, pickled green tomatoes, French fries, and coleslaw. Wash it all down with a few icy cold beers.
Redfish (or Snapper) Pontchartrain Recipe
submitted by Willy Landham
You could pour this sauce over a pine cone and it would taste good!
6 servings
1 hour 15 min prep
24 medium fresh shrimp, peeled and deveined (reserve shells)
1/2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
5 cups water
1 1/8 cups unsalted butter, divided
4 tablespoons flour
1 1/2 tablespoons chopped fresh garlic
1/4 cup chopped yellow onions
1 chicken bouillon cube
1 teaspoon hot red pepper sauce (Tabasco)
1/3 cup madeira wine
Salt (to taste)
6 redfish fillets (with skin and scales) snapper would work too.
fresh lemon juice
melted butter
6 ounces crab claws or backfin crab meat
Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
Remove from heat and set aside.
Melt 1 tablespoon butter in another saucepan.
Add garlic and onion and saute over medium heat 2 minutes.
Add crushed bouillon cube, pepper sauce and shrimp stock.
Stir and let simmer.
While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
Add brown butter to stock and whisk until incorporated and emulsified.
Whisk in Madeira until incorporated.
Set sauce aside and keep warm while the fish fillets are cooking.
Season fish with lemon juice, melted butter, and salt (and a little cayenne if you want).
Set fillets on charcoal kettle grill (skin side down), cover, and cook for 20 minutes.
Meat will be firm and opaque when done.
While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
Add shrimp and crab to Madeira sauce.
When fish is done slide a spatula between the meat and the skin. Lift fish off of skin and set on a bed of rice.
Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.
Patti Puzo's Cranberry Chutney
1/4 cup orange juice
1 cup diced Granny Smith apples
2 tbsp of lime or lemon juice, fresh
1/4 cup of brandy
1 pound of fresh cranberries
1 cup sugar
1 cup brown sugar
1/4 cup of crystallized ginger, diced
1/2 cup of peppers, diced. (If you live for the zing, use jalapenos, or if you like a milder taste, try Anaheim's).
couple of drops of tabasco
1 tsp cinnamon
1 med. clove of garlic
1/4 tsp. of cloves
3/4 cup of white raisins
Combine juices, cranberries, apples, sugars, ginger, Tabasco, spices, garlic, peppers, and raisins. Place ingredients in a saucepan, and heat, stirring until sugar dissolves and cranberries pop open. Remove from heat. Remove garlic clove. Serve hot or cold, and will keep up to 6 weeks in a refrigerator as long as it is stored in a sealed container. Great with chicken, turkey, game or pork.
Key Lime Shortbread Cookies; Makes about 60
submitted by Patti & Rudi
1 cup unsalted butter, at room temperature
1 tablespoon key lime juice
1/2 teaspoon salt
1 tablespoon grated key lime zest
1/2 cup powdered sugar
1/3 cup rice flour
1-3/4 cups all-purpose flour
lime sugar for garnish (recipe below)
In a large mixing bowl beat the butter, sugar, lime juice, salt, and one half the lime zest (1-1/2 teaspoons) until light and fluffy. Stir in the rice flour, then all-purpose flour, beating only enough to incorporate. The dough will be very soft.
Divide dough in thirds. Spoon each portion onto waxed paper or plastic wrap and form a log about 14 inches long and 1-1/2 inches in diameter. Fold the paper over the log, then roll with your palms until smooth. Twist ends of the paper and refrigerate or freeze until firm, 1 to 4 hours.
To make the lime sugar, place sugar and remaining zest in a blender or coffee mill and whirl until zest is very finely minced and sugar is lightly colored, about three minutes.
Strain mixture through a fine sieve, discarding any bits of peel that remain. Set aside.
Preheat oven to 300 F. Slice chilled dough into rounds about 1/4 inch thick.
Place 1 inch apart on ungreased baking sheets. Lightly butter the bottom of a flat-bottomed glass and dip into the lime sugar.
Press lightly onto tops of cookies, dipping the glass into the sugar mixture before pressing each cookie to prevent dough from sticking.
Bake 15 to 20 minutes, until light golden.
Cookies will be fragile: allow to cool five minutes on baking sheets before removing with a spatula to cool completely on wire racks.
Authentic Bahamian Fish Chowder
submitted by Patti&Rudi
Ingredients:
2 pounds boneless grouper
1 medium onion, chopped
2 ribs celery, chopped
1 medium bell pepper, minced
2 medium chopped potatoes
4 cups diced tomatoes
5 cups fish stock
1/2 teaspoon thyme
1/2 teaspoon allspice
2 Scotch Bonnet Chiles
1 bay leaf
1 tablespoon lime juice
salt and pepper to taste
1 tablespoon seasoned salt
Directions:
Dice the fish into approximately 1/2 inch pieces and place in mixing bowl Marinate with lime and spices and place in fridge for 2-3 hrs Bring fish stock to a boil Add all ingredients and simmer for 1 hr, stirring occasionally.
Chef Emeril's Bahamian Fish Chowder
submitted by Patti&Rudi
1 Scotch Bonnet chile, (or 2 serrano or jalapeno chiles), seeded and finely minced
1 green onion
2 1/4 teaspoons salt
2 pounds raw lobster tails (small ones), split down the middle lengthwise
1/3 cup fresh lime juice
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 tablespoon tomato paste
1 cup peeled, seeded and diced tomatoes
1 large baking potato, peeled and diced
3 cups shrimp stock or low sodium canned chicken broth (or substitute water)
3/4 cup coconut milk
1 tablespoon dark brown sugar
1 teaspoon minced fresh thyme leaves
1/8 teaspoon freshly ground black pepper
Combine the Scotch bonnet chile, green onion, and 1 teaspoon of the salt in a mortar and pestle or in the bowl of a food processor and process to a paste. Spread the mixture over the lobster meat and drizzle with the lime juice. Refrigerate while you prepare the stew.
In a Dutch oven, heat the oil and, when hot, whisk in the flour. Cook, stirring constantly, until a light blond roux is formed, 2 to 3 minutes. Add the onion and bell peppers and cook until vegetables are softened, about 4 minutes. Stir in the tomato paste, diced tomatoes, potato, stock, coconut milk, brown sugar, thyme, remaining 1 1/4 teaspoons salt and pepper and bring to a low boil.
Reduce heat to a simmer and cook, stirring occasionally, until sauce is thickened and flavorful and potatoes are very tender, about 30 minutes. Remove the lobster from the marinade and reserve 2 tablespoons. (Discard the remaining marinade.) Add the lobster and the reserved 2 tablespoons marinade to the stew and cook, stirring gently as to not break up the fillets, until the fish is just cooked through, about 7 to 8 minutes. Serve immediately.
This dish is traditionally served over grits with Johnnycakes.
Peas 'n Rice
submitted by CR
Salt pork or Ham skin (bacon can be used)
1 med. Onion, chopped
2 T. cooking oil
1 t. tomato paste
1 c. fresh tomato, chopped
1 sm. Tin pigeon peas
1 t. leaf thyme
Salt and pepper
1 lb. rice
Fry down onion with pork in oil, add paste and fresh tomatoes and continue to fry until everything is a nice dark colour, add spices, water and rice. Bring to a boil, turn down heat, and cook over a very low heat for 30 to 40 minutes without stirring
Baked Wahoo in Cheese Sauce
submitted by Carol P
Wahoo filets with skin and blood vein removed
Salt, pepper
1 teaspoon worchestershire sauce optional)
approx ½ cup (or more) real mayonaise
approx ½ cup each shredded
cheddar cheese
parmesean cheese
mozzarella cheese
italian (or seasoned) bread crumbs
Use a baking dish large enough to lay the wahoo filets on the bottom approximately ½ to ¾ inch thick. Spray the baking dish bottom and sides with Pam to prevent the cheese from sticking. Place wahoo filets on bottom of dish. Season with salt, pepper and worchestershire sauce. Make a paste of the mayonaise and cheeses and spread evenly on top of the wahoo. Sprinkle the bread crumbs on the top. Bake in 350 degree oven about 30 minutes. It is done when the wahoo is no longer translucent and starts to become firm.
For strategies and recipes for preparing Wahoo, click here.
CARIBBEAN COCONUT CURRY SAUCE
submitted by Patty&Rudy
Brush this slightly sweet lime-scented sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table.
2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons minced green onions
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately. Makes about 1 1/2 cups.
Cook from Pittsburgh on 11/11/02
I make this dish once a week with a few changes recommended by a Pittsburgh newspaper 1/2 cup fresh lime juice 1 teaspoon grated lime zest (optional) 2 teaspoons chili powder 1 clove garlic, minced 1 jalapeno pepper, chopped 1/4 cup cilantro, chopped 1 teaspoon grated ginger or 1/2 teaspoon ground Choose one: 2 teaspoons curry powder OR 2 tablespoons peanut butter OR 1 tablespoon Asian fish sauce FANTASTIC!
A Cook on 08/03/04
Used this sauce on shrimp kebobs with pineapple and red pepper... Phenomenal! I couldn't make 'em fast enough for my tropical-themed summer party.
I gave this a 3 because coconut cream isn't always readily available and I had to do quite a lot to make up for it. So, I too used coconut milk and had excellent results by doing the following: use only 1/4 C fresh lime juice, 1 Tbsp lime zest, 1/4 C light brown sugar, 1/3 C unsweetened desicated coconut. In the sauce to pass at the table I used the suggestion of adding fresh cilantro. Excellent, EXCELLENT! I'll definately make this again. Perhaps tossed with pasta under the chicken next time.
May need garlic, and as a sauce -- add cilantro!
Nassau Gold Cake
submitted by RTime
2 boxes pineapple cake mix
2 5.9 boxes Instant Vanilla pudding mix
2 20 oz cans crushed pineapple
5 eggs
pure vanilla extract
2 8 oz pkgs cream cheese
2 lbs powdered sugar
1 16 oz bag sweetened coconut
1 bottle Nassau Royale liquor
1 can evaporated milk
1 jar marichino cherries
Place 2 boxes of cake mix, 2 cans pineapple including juice, 1 box vanilla pudding mix, 5 eggs in mixer bowl. Mix till blended. Place in 3 parchment paper lined round cake pans. Bake at 350 until done (approx one hour or until toothpick comes out clean). Allow cake to cool completely.
Center mix: 1 box vanilla pudding, 1 can evaporated milk, 1/4 - 1/2 cup Nassau Royale. Blend and place and fridge to cool. Place between cake layers.
Icing: 2 cream cheese (soften to room temp), add powdered sugar, 1 bag coconut, 1 teaspoon vanilla. Beat with mixer until spreadable. Cover outside of cake. Place cherries all over the top. ENJOY!!!
