Eat - Drink and be Merry
/Bahamian Macaroni and Cheese
For a Traditional Pan of Bahamian Macaroni and Cheese, follow this recipe adopted from Kev’s Bahamian Baked Macaroni:
Ingredients
1 lb uncooked elbow macaroni
1/2 cup butter
2 (16 ounce) bags cheddar cheese
1/2 large green bell pepper, diced
1/2 large white onion, diced
4 eggs
black pepper
2 pinches salt
2 teaspoons paprika
1 habanero pepper, diced
12 ounces evaporated milk
Directions
Add 2 pinches of salt to large pot of water. Bring water to a boil and add uncooked macaroni pasta. Boil until tender.
Strain macaroni and place back in pot. Add butter and stir in macaroni until butter melts.
Slowly stir in most of cheese evenly. Reserve 8 ounces (or half of a 16 ounce bag) for later topping.
Add paprika, black pepper, onion, bell pepper, and 1/2 of a finely diced habanero or goat pepper. Stir well until cheese is melted and blended.
Beat eggs lightly and stir into mixture.
Slowly add evaporated milk, pouring about half a cup at a time. Stir well, and spread the mixture evenly into a large prepared baking pan about 13 x 9.
Top with remainder of cheese and loosely cover with foil.
Bake at 375°F for 1 hour to 1 hour 10 minutes or until top is a golden color.
Allow macaroni to cool for 45-50 minutes until room temperature before serving.
Uncle Julio's Pineapple Bacon Guacamole
Ingredients:
1 cup Uncle Julio's Rio Grande Café guacamole
2 tbsp. diced pineapple (¼" dice)
2 tbsp. chopped, cooked bacon (½" pieces)
½ tsp. diced red bell peppers
For Garnish:
1 piece green leaf lettuce
1 tbsp. chopped, cooked bacon (½" pieces)
2 tsp. queso fresco
1 tbsp. diced pineapple(¼" dice)
1 lemon wedge
Directions:
Place guacamole in mixing bowl. Add pineapple, bacon and red bell pepper and fold into guacamole carefully. To serve, top lettuce with guacamole, sprinkle with bacon and queso fresco and side dress with diced pineapple and a lemon wedge to squeeze on guacamole. Serve with tortilla chips. Serves 2-3.
2 cup whole milk
2 tbsp cocoa powder
1/4 cup sugar
1 tsp vanilla extract
6 oz chocolate chips
1/4 cup Baileys
1/4 cup vodka
1/4 cup Kahlua
Whipped cream, Chocolate Sauce & crushed Oreos
Directions: Bring milk to a simmer in small saucepan over medium heat. Whisk in cocoa powder and sugar and stir until no lumps remain. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is completely melted. Turn off heat.
Pour chocolate sauce in a small dish. Dip cups in the chocolate to rim the cup. Pour hot chocolate into each glass, then top with whipped cream. Garnish with crushed Oreos and drizzle more with chocolate sauce.
Caribbean Burgers
From The Food Network Magazine
Ingredients for the jerk sauce:
1/2 cup fresh lemon juice (from 2 to 3 lemons)
1/3 cup extra-virgin olive oil
1/3 cup jarred jerk sauce
2 tablespoons Cajun seasoning
1 to 2 tablespoons red pepper flakes
1 small red bell pepper, finely chopped
1 large jalapeno pepper, seeded and finely chopped
3 cloves garlic, minced
Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.
Ingredients for the vegetables:
2 tablespoons extra-virgin olive oil
2 carrots, cut into 3-inch sticks
1 medium zucchini, cut into 3-inch sticks
1 small red bell pepper, cut into 3-inch strips
Kosher salt
Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm.
Ingredients for the burgers:
Canola oil, for the grill
2 pounds ground beef chuck
Kosher salt and freshly ground pepper
4 sesame hamburger buns, split
Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill.
Serve the burgers on the buns; top with the sauteed vegetables.
Caribbean Nachos
Get creative with your cooking, and try your hand at these Caribbean Nachos! With fresh mangos, red peppers and a zesty lime vinaigrette, this Caribbean Nachos recipe is a simple, scrumptious way to make nachos island-style.
Ingredients:
1/2 cup each chopped fresh mangos and red peppers
1/2 cup rinsed canned black beans
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 pkg. (6.8 oz.) vegetable chips
1-1/2 cups KRAFT Shredded Hot Habanero Cheese
Directions:
Heat oven to 450°F.
Combine mangos, peppers, beans and 2 Tbsp. dressing.
Spread half the chips onto ovenproof plate; sprinkle with half the cheese. Repeat layers
Bake 2 to 4 min. or until cheese is melted.
Top with mango mixture; drizzle with remaining dressing.
Special Extra: Sprinkle with 2 Tbsp. chopped fresh cilantro before serving.
Chipotle Cheeseburger
Recipe by Goya
"A burger with a fiery twist! The classic cheeseburger gets a tasty update with the addition of GOYA® Chipotle Peppers in Adobo Sauce. These chipotle chiles are jalapeno peppers that have been dried, smoked, and then packed in a flavorful sauce made of tomatoes and other spices. Here, we add these special peppers twice--first to the mayonnaise, which gets spread on the buns, and then mixed into the meat before its grilled. And don't skip the red onions and tomatoes: they add a sweet, crisp bite."
Ingredients:
1/4 cup Goya Mayonnaise
1 chipotle pepper from a can of Goya Chipotle Peppers in Adobo Sauce, finely chopped
1/4 cup sauce from a can of Goya Chipotle Chiles in Adobo Sauce
3 tablespoons Goya Minced Garlic, divided
1 tablespoon finely chopped fresh cilantro
Goya Adobo All-Purpose Seasoning, to taste
2 pounds ground beef (80% lean)
1 teaspoon Goya Vegetable Oil
6 slices Cheddar cheese
6 hamburger buns
6 (1/4 inch thick) slices red onions
6 (1/2 inch thick) slices tomatoes
Directions
1. In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and adobo; cover and refrigerate until ready to use.
2. In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1 inch-thick patties. (Take care not to over-handle meat or else it will toughen).
3. Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat). Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare). Add cheese to patties about 5 minutes before taking them off grill.
4. To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise.
Caribbean Bushwacker
Prep Time: 8 Mins
Yield: Makes 4 servings
RECIPE BY Coastal Living May 2013
Serve the Caribbean Bushwacker as a respite to a hot, summer day or as a dessert finale at dinner.
Ingredients:
3 cups cracked ice
1/2 cup cream of coconut
1/4 cup coffee-flavored liqueur
chilled 1/4 cup Irish cream liqueur
chilled 1/4 cup dark crème de cacao
chilled 1/4 cup black or dark rum
chilled 2 tablespoons chocolate sauce or chocolate syrup
4 cups vanilla ice cream
How to Make It:
Combine first 7 ingredients in a blender; process until finely chopped. Add ice cream; process until smooth.
Tropical Margaritas
Author: Layla Pujol
Refreshing tropical margaritas made with fresh mango, passion fruit juice, pineapple, lime, sugar, tequila, orange liqueur, and ice. Yield: 6-8cocktails
Ingredients
2 cups or 10-12 ounces of pineapple chunks, about ½ pineapple
8-10 ounces of fresh mango slices, from 2 mangoes
1 cup passion fruit concentrate or pulp, unsweetened (use frozen packs if you don’t have access to fresh passion fruits)
Juice from 1 -2 limes
About ½ cup sugar, honey, agave, or sweetener - adjust based on your preference
1 cup to 1 ½ cups of tequila, adjust to your preference
¼ to ½ cup of orange liqueur, like Grand Marnier or Cointreau
Several cups of ice
To garnish:
Slices of lime and sugar or salt to decorate rims
Fresh passion pulp, from about 1-2 passion fruits - optional
Pineapple slices
Instructions
Place the pineapple chunks, mango slices, passion fruit concentrate, lime juice and sugar in a blender. Mix until smooth.
Add the tequila, orange liqueur, and plenty of ice. Blend until the ice is crushed and smooth, the margarita should have a creamy slushy consistency. Adjust the amount of ice based on the consistency you prefer.
Moisten the rims of the glasses with a slice of lime and garnish the rims with sugar according to your preference.
Serve the cocktails immediately garnished with fresh passion fruit pulp, pineapple slices, and/or lime slices.
Mexican Grilled Corn
Street vendors across Mexico sell this style of roasted or grilled corn—topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own. By: EatingWell Test Kitchen
Ingredients
4 ears corn, husked
4 tablespoons finely shredded Cotija, (see Shopping Tip) or Parmesan cheese
1 lime, quartered
INSTRUCTIONS
Preheat grill to medium-high.
Combine mayonnaise, yogurt and chili powder in a small bowl.
Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.
Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.
Nellie & Joe's Key Lime Pie
by Nellie and Joe's Famous Keylime Juice
This simple, four-ingredient pie has a bright and tangy yet sweet and creamy filling.
Ingredients
1 9-inch graham cracker pie crus
1 (14-ounce) can of sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Key West Lime Juice Whipped cream or meringue and lime slices (for serving; optional)
INSTRUCTIONS
Preheat oven to 350°F.
Combine milk, egg yolks, and lime juice. Blend until smooth.
Pour filling into pie crust and bake for 15 minutes. Allow to stand 10 minutes before refrigerating.
To serve, top with freshly whipped cream or meringue, and garnish with lime slices.
This recipe is made available as a courtesy by Nellie and Joe's Famous Keylime Juice.
Blue Margarita
Margarita is also called a Moonlight Margarita or an Electric Margarita, but they are all essentially the same. This drink is a simple twist on the classic margarita cocktail. It is perfect served on the rocks or as a frozen drink, plus this margarita recipe can also be made by the glass or by the pitcher. This is one super drink that will have everyone asking for more.
Ingredients
3 oz 1800® Tequila
1 1/2 ounces Triple Sec
1 oz Blue Curacao liqueur
1 1/2 teaspoons superfine sugar
1 oz lime juice
Salt Rimmer
Instructions:
Rub rim of cocktail glass with lime juice
Dip rim in salt rimmer
In a shaker shake Blue Curacao, Triple Sec, lime juice, sugar, and tequila with ice, strain into the salt rimmed glass, and serve
For the frozen version simply replace the shaker with a blender and blend to your desired consistency.
To reduce the calorie count a bit substitute 2 packets of Splenda for the sugar.
Serve with a few pineapple slices.
Marshmallow Snowman Hot Chocolate
1/2 cup sugar
1/4 cup baking cocoa
1/3 cup hot water
4 cups milk
3/4 teaspoon vanilla extract
dash of salt
Directions
In a saucepan, combine sugar, cocoa and salt. Add water and bring to a boil. Cook and stir for 2 minutes. Stir in milk; heat to serving temperature. Make sure not to boil…we don’t want to burn those little tongues. Remove from the heat; stir in vanilla. Whisk until frothy.
Skinny Pineapple Jalapeño Dip
While Skinny Pineapple Jalapeño Dip, served with Cape Cod Reduced Fat Potato Chips, may not be “lucky”, it sure tastes “tropical” & this is an “Island” blog…plus, we love potato chips, which are a complete necessity when one is drinking rum punch! Author: Lisa Newsome - adapted from Pineapple Pepper Dip by Gwen Farlow
Ingredients
2 packages low fat or fat-free cream cheese, softened
1 cup chopped pecans
1-15 ounce can crushed pineapple, drained
¼ cup chopped scallions
¼ cup chopped jalapeño
INSTRUCTIONS
Place the cream cheese & pecans together in a food processor. Pulse until the pecans are well combined with the cream cheese.
Add the pineapple & pulse until thoroughly combined.
Add the scallions & jalapeño, again pulsing until well combined & smooth.
Serve the skinny pineapple jalapeño dip with your favorite crackers or kettle chips.Easy
Easy Pearls...
Gwen prefers to use green bell pepper & regular cream cheese, & this dip is delicious! Since I prefer a little heat, I use jalapeños…another friend prefers a little chopped habañero…this is a dip that you can decide for yourself…all 3 are great, so whether to add heat, or how much to add is a matter of personal preference...
This is a great make-ahead dip & is tastiest if refrigerated overnight so the flavors can meld.
The easiest way to drain pineapple is to pour the crushed pineapple in a mesh strainer...save the drained juice for your favorite cocktail/mocktail!
The Christmas Punch Cocktail
At the award-winning Greenhouse Tavern in Cleveland, lead bartender Dave Taha has created the ultimate holiday tipple that tastes good with or without booze. “This one reminds me of Christmas at Grandma and Grandpa’s,” says Taha. “The fresh ginger gives it a bit of zing, and the tart cherry adds depth and balance, while the allspice and nutmeg lend their holiday spirit.” Whether you decide to drink it clean or spiked, it’s surely going to get you in the festive spirit.
Ingredients
1 1⁄2 oz Light rum (optional)
1⁄2 oz Cranberry juice
1⁄2 oz Simple syrup (2:1)
1⁄4 oz Tart cherry juice
dash Allspice
dash Grated fresh ginger
dash Freshly grated nutmeg
2 oz Ginger ale
Garnish: Ground ginger
Glass: Rocks
INSTRUCTIONS
Combine all of the ingredients except for the ginger ale and nutmeg in shaker with ice and shake.
Strain into rocks glass over ice, and top with the ginger ale.
Gently stir, and garnish with ground ginger.
Lionfish Nachos
Ingredients
8 wonton wrappers*
1/2 cup oil
8 lionfish fillets
2 tablespoons sweet soy sauce*
2 tablespoons sweet Thai chili sauce*
1 tablespoon soy sauce
1 cup seaweed salad*
1/4 cup wasabi mayonnaise*
*Items can be found at Asian markets.
INSTRUCTIONS
Place oil in a small frying pan and heat oil until hot. Place one wonton wrapper in at a time. Cook briefly until it starts to bubble (approximately 10 seconds). Turn over and cook another 10 seconds. Remove and drain on kitchen towel.
Put wasabi mayonnaise into a squeeze bottle and set aside. Combine sweet soy sauce, sweet chili sauce and soy sauce together in a bowl and set aside. Spray skillet with non-stick cooking spray. Cook lionfish fillets in skillet over medium-high heat for 2 to 3 minutes, until flaky and tender. Cut or flake lionfish so it is in small pieces. Toss lionfish in soy sauce mixture.
Place lionfish on wonton wrappers, top with seaweed salad and drizzle with wasabi mayonnaise.
from The Lionfish Cookbook by Tricia Ferguson and Lad Akins
Rocky Mountain High Coconut Cream Pie
Ingredients
3⁄4 cup granulated sugar
1⁄4 cup cornstarch
2 cups light cream, at room temp
1 cup milk, at room temp
4 extra-large egg yolks, lightly beaten, at room temp
4 tablespoons unsalted butter, at room temp
2 tablespoons pure vanilla extract
1 1⁄4 cups sweetened flaked coconut
1 fully baked 9 inch pie shell
Directions
1. Mix sugar and cornstarch in large bowl until it resembles powder.
2. Add the light cream slowly in a steady stream, whisking constantly. Beat well.
3. Add milk in the same way. Beat in egg yolks.
4. Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
5. When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
6. Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
7. Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.
From food.com
Fresh Pineapple & Passion Fruit Mojito
Ingredients
1 pineapple, peeled, cored and chopped into chunks
50ml pineapple juice
2 teaspoons sugar (optional)
10 fresh mint leaves
2 limes/lemons, sliced
150ml light rum
4 passion fruit, seeds and pulp removed
soda water (club soda)
ice, to serve
lemon slices, to serve
fresh mint, to serve
INSTRUCTIONS
Blend the pineapple, juice and sugar together until you have a smooth puree.
To make the cocktail, combine the pineapple puree, rum, mint and lemon/lime and passion fruit in a jug then muddle together.
Pour a little of the pineapple mixture in the bottom of 4 glasses, add ice then top with soda water. Add fresh mint and a few slices of lemon and serve.
Author: Alida Ryder - Serves: 4-6
Calypso Chicken Pizza with Mango Salsa
Ingredients
2 Tbsp. Margaritaville Calypso Rub
3/4 lb. thin-cut chicken breast
1 Tbsp. vegetable oil
2 Tbsp. flour or cornmeal
1 pizza dough
1 cup Margaritaville Mango Salsa
1/2 lb. cheddar cheese, shredded
2 green onions, chopped
INSTRUCTIONS
Preheat oven to 450 degrees F.
Spread Margaritaville Calypso Rub onto plate and press each side fo chicken breast into rub to season.
Heat large skillet over high heat, add oil and cook 2 minutes on each side or until internal temperature reaches 165 degrees F using an instant-read thermometer. Chop chicken.
Spread flour or cornmeal on a clean flat surface and stretch pizza dough into a pizza shape over it. Put pizza on a cookie sheet or pizza pan.
Sprinkle chopped chicken, Margaritaville Mango Salsa, cheese and green onions over pizza dough.
Back 12 to 15 minutes, until crisp and bubbly brown on top.
Bahama Mama
(makes 1 serving)
1/2 ounce dark rum
1/2 ounce light rum
1/2 ounce 151-proof rum
1/2 ounce Kahlúa
1 ounce fresh lemon juice
3 ounces unsweetened pineapple juice
Wedge of pineapple or slice of orange and a maraschino cherry
Shake the rums, Kahlúa, lemon juice, and pineapple juice with ice then strain over crushed ice into a chilled glass. Garnish with a pineapple wedge or orange slice and a maraschino cherry.
Uncle Julio’s pineapple-bacon guacamole
Today’s avocado-based recipe comes to us courtesy of Uncle Julio’s, a Mexican restaurant that focuses on taking traditional Mexican dishes and presenting them in new and delightful ways. Now, instead of your boring, typical guacamole, you can create your own version of Uncle Julio’s pineapple-bacon guacamole using the recipe below:
INGREDIENTS
1 cup guacamole (check out some simple recipes here)2 tbsp pineapple (diced into ¼” x ¼” pieces)2 tbsp cooked bacon (chopped into ½” x ½” pieces)1/2 tsp diced red bell peppers
FOR GARNISH:
1 piece green leaf lettuce1 Tbsp cooked bacon (chopped into ½” x ½” pieces)2 tsp queo fresco1 tbsp pineapple (diced into ¼” x ¼” pieces)1 lemon wedge
DIRECTIONS:
Place guacamole in mixing bowl.
Add pineapple, bacon, and red bell pepper to mixing bowl and fold into guacamole carefully.
SERVING:
Place a piece of Greenleaf on a small plate for decoration
Place guacamole on center of plate.
Sprinkle additional Tbsp of bacon and queso fresco on top of the guacamole
Place additional Tbsp of diced pineapple on one side of guacamole for taste & aesthetics.
Place lemon wedge on other side of guacamole. Squeeze the lemon on guacamole before eating.
Serve with tortilla chips.
Easy Mexican Hot Chocolate
Recipe by: Sheldyn
"This is an easy way to spice up regular hot chocolate mix. Add more or less of each ingredient, depending on taste. Serve with marshmallows or whipped cream and enjoy."
Ingredients
3 tablespoons instant hot chocolate mix
1 tablespoon chocolate syrup
1/2 teaspoon ground cinnamon
1 pinch chili powder
1/4 cup milk
3/4 cup boiling water
INSTRUCTIONS
In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir
Watermelon Delight
Ingredients
2 oz. Chairman's Reserve rum
2 oz. Perrier or club soda
1 tsp. brown sugar
Cubed watermelon
1/2 lime juice
Mint leaves
INSTRUCTIONS
Muddle the mint leaves and lime juice in a glass, add brown sugar, then ice. Next, add watermelon cubes, then pour rum and soda and serve with a garnish of mint or lime.
Miami Vice
If you want something really fancy, nothing is showier than a Miami Vice; part piña colada, part daiquiri and all Bahamian. Twin Brothers, a popular restaurant at the Fish Fry (Arawak Cay) on West Bay St usually serves this drink as a virgin but it can easily be spiked with rum. The two parts can be prepared beforehand and combined when served.
Ingredients
1 part sweetened condensed milk
1 part coconut milk
3 parts white rum (optional)
(for the strawberry daiquiri)
1 part strawberry syrup
3 parts light rum (optional)
INSTRUCTIONS
Blend both parts separately with ice until smooth. Fill a stemmed cocktail glass with the white piña colada mixture and then add the strawberry daiquiri mixture on top. Decorate with a maraschino cherry.
Cayman Sunset Tropical Drink Recipe
Straight from the popular beach bar on Grand Cayman, Royal Palms delicious tropical drinks like this one are served nightly.
Ingredients
3/4 oz. amber rum
3/4 oz. dark rum
3/4 oz.banana liqueuer
1/1/2 oz. pineapple juice
1 1/2 oz. orange juice
1/2 oz. piña colada mix
Myer's Rum floater
INSTRUCTIONS
Mix first 6 ingredients in a blender with ice. Pour in tall glass. Add a Myer's Rum floater on top and enjoy!
Jerk SHRIMP & Grilled Pineapple
Ingredients
1 pound (16 - 25) shrimp, peeled and deveined
1/4 cup jerk marinade
2 slices pineapple, cut into 1/2 inch pieces
1 green, 1 red bell pepper cut into 1/2 inch pieces
INSTRUCTIONS
Marinate the shrimp in the jerk marinade for at least 20 minutes and up to over night
Skewer the shrimp, peppers and pineapple alternating colors and pattern
Grill over medium-high heat until cooked, about 2-3 minutes per side.
NOTES:
This recipe uses pre-made or store-bought jerk seasoning. Get it in the ethnic isle of your local supermarket or make it from scratch.
