Hey ya'll I truly hope everyone fared well from the hurricanes we have the displeasure of experiencing. Our Caribbean neighbors have so much damage and destruction to their islands, they can use all the help we can give. The Red Cross and UNICEF Puerto Rico are two good places to start.
With that said, this post (inspired by hurricane Irma and Maria) is about tropical and Caribbean recipes, so thanks for that ladies, at least something good has come from you!
Dolphin, kingfish, snook, stone crabs, lobster, grouper, amberjack, cobia, swordfish and wahoo & are in season October and November
Avocados, citrus (grapefruit/tangerine/orange/lemon/lime), carambola (starfruit), cabbage, carrots, green beans, corn, cucumbers, strawberries, squash, cotton candy berries and eggplant are in season October and November.
Dolphin, kingfish, snook, stone crabs, lobster, grouper, amberjack, cobia, swordfish and wahoo & are in season October and November
Avocados, citrus (grapefruit/tangerine/orange/lemon/lime), carambola (starfruit), cabbage, carrots, green beans, corn, cucumbers, strawberries, squash, cotton candy berries and eggplant are in season October and November.
Bahamian Seafood Scatterin'
adapted from The Bahamian Calendar
(A scatterin' comes from what ever you might seasonally have on hand)
2 lbs variety of firm seafood like fish, lobster, conch, mussels, crab
1 lb prime lean bacon, chopped
1 large onion, diced
3 cups coconut rice
Worcestershire sauce
Salt, hot pepper and lime
peanut oil to fry
In a medium stock pot, saute chopped seafood and bacon in oil until soft. Add onion and celery and continue frying util golden brown. Add sauce, salt, hot pepper and lime to your taste. Add rice and fry for 5 minutes. Add 6 cups water, cover with lid and simmer till rice is cooked. Serve right away so your dinner guests will stop drooling on your table cloth.
With all of our seagrape trees every where, so many people ask me how they can use their seagrapes. So here are a few I have to pass along. Just please be mindful not to take seagrapes from trees at the beach or coastal parks as they are a protected species.
Seagrape Cinnamon Loaf
adapted from The Bahamian Calendar
This is what you can use all those seagrapes on your tree for
you can also adapt this to make cupcakes too
1/2 cup butter
1 cup white sugar
1/2 cup brown sugar
1/4 cup can milk
2 eggs
1 tsp vanilla
2 tbs. cinnamon
2 1/4 cups flour
3 tsp. baking powder
1/4 tsp salt
2/3 cup seagrapes ( about 1/2 pound)
oatmeal to garnish
Peel off pulp from the skin of the seagrapes and discard the seeds and the skin. Set aside the pulp.
In an medium bowl cream butter and sugar together. Mix wet ingredients in. In a separate bowl mix the dry ingredients together. Then add the dry ingredients. Beat until smooth. Add seagrapes. Pour into a loaf tin, sprinkle with dry oatmeal and a dash of cinnamon and bake at 350 degrees Fahrenheit for 40-50 minutes.
Jeanne's Seagrape Jelly
A traditional Florida favorite recipe - makes about 3 cups of jelly
3 cups seapgrape juice and pulp
2 cups sugar
1/4 cup calamondin, sour orange or lime juice
Rinse grapes thoroughly, you will need about one quart of grapes to yield one cup of juice and pulp. So for this recipe you will need 3 quarts of seagrapes. Place in large pot and add water, covering the seagrapes by at least 2 inches of water. Bring to a rolling boil. Reduce heat to a low simmer and cook for 15 minutes. Crush the seagrapes in the pot with a potato masher while continuing to cook for another 10 minutes. Remove from heat and strain the mix into a large bowl through either a large sieve or strainer or jelly mesh bag to collect the juice and pulp.
Using the same pot, put all the ingredients back in and bring to a boil. Taste to see if you have enough sugar. Only add small amounts if needed because once it's too sweet there is no correcting it at this point. Continue boiling until mixture reaches 225 degrees Fahrenheit on candy thermometer or until jelly mix will not run when you dip a spoon in and turn upside down. This will take about 30 minutes. Pour into sterilized jars and seal and wait for the seal to indent as they cool. Store unopened in cool dark cabinet. Once opened you should refrigerate.
Pan Seared Snapper with Eggplant Escabeche
Escabeche ingredients:
1/4 cup extra virgin olive oil, divided
2 garlic cloves, sliced
1/4 cup diced red pepper
1 cup diced Japanese eggplant
1/3 cup diced red onion
salt and pepper to taste
2 tbs raisins or currants (optional)
2 tbs sherry vinegar
Snapper ingredients:
two to three snapper fillets (approx. 1-2 lb a fillet)
1-2 tbs oil
1 tbs chopped Italian parsley
1 green onion sliced
Prepare the eggplant escabeche one day in advance of serving. Heat half the olive oil in a pan over medium-high heat and lightly saute the garlic with the red peppers for a few minutes. Then add the eggplant and the red onion and saute for just a few minutes. Season with salt and pepper. Do not over saute them as you want them to still be a vibrant color when you serve them. Add raisins and sherry vinegar and remove from heat. Coat the mix lightly with the remaining extra olive oil. Refrigerate and allow the flavors to macerate.
Day of serving- chop parsley and green onion and set aside. Season the fillets with salt and pepper. Place a large skillet over medium to medium high heat. When it's hot add the oil and allow it to get hot. Then add the snapper fillets in the pan and cook, turning once, until they are lightly browned on each side; about 4-5 minutes each side depending on how thick the fillets are. Once done remove from heat and place on serving dish. Mix the parsley and green onion with the eggplant mixture and place as much as you like on top of the fish. Serve on top of patatas bravas
Makes approx. 4-6 servings.
Patatas Bravas
1 1/2 lbs fingerling potatoes
1/2 lb (one medium) vidalia onion, cut into strips
2 tbs olive oil
4 ounces Spanish chorizo, sliced
3-4 piquillo peppers, diced (you can use roasted red peppers in a jar if you can't find piquillos)
1 tbs chopped chives or green onions
Boil potatoes until tender, drain, cut in half and set aside. In pan over medium-high heat saute onions in oil for 3-4 minutes. Add chorizo and peppers and cook for an additional 3-4 minutes until thoroughly heated through. Add potatoes to the pan, toss and season with salt and pepper. Finish with the chopped chives or green onions. Serve under the snapper.
Pineapple Hand Pies
This recipe is from my blogger friend Kanak Hagjer. You check out the full post on her blog Blending Flavours
one small pineapple
100 grams sugar
2 tsp butter
1 egg lightly beaten
Cream cheese pastry ingredients:
150 grams soft butter
150 grams cream cheese, room temperature
200 grams all-purpose flour
1/2 tsp sugar
pinch of salt
Cinnamon sugar syrup ingredients:
50ml water
50 grams sugar
1/2 tsp cinnamon
To make the cream cheese pastry, whisk the butter, sugar, cream cheese and salt together until light and fluffy. Add flour and stir until it all the dough comes together. Place the dough on a lightly floured work surface and shape into a disc. Wrap in plastic wrap and refrigerate for an hour.
In the meantime, cut the outer skin off the pineapple and carefully remove the eyes with a small paring knife (or you could buy one already peeled and cored at the store if that's easier). Cut four slices about 3/4 inch thick from the pineapple, cutting out the cores. Place the 100 grams of sugar on a plate and press the pineapple in the sugar coating both sides and the edges. Heat a large frying pan on high heat, once the pan is hot, add the sugared pineapple slices and cook each side about 2-3 minutes until golden brown. Add the 2 tsp of butter in pan and gently shake pan until golden caramel forms. Remove from pan and place on a parchment paper lined tray to refrigerate until cool, about 15 minutes.
Preheat oven to 428 degrees Fahrenheit (conversion from 220 degrees Celsius).
Lightly flour your work surface and roll out the pastry dough into a 12 x 22 inch rectangle
Cut in half width-wise and then cut each half into quarters. You should have eight equal size squares. Place the pineapples on a paper towel to remove the excess moisture.
Place one pineapple slice in the center of the square and brush the beaten egg around all of the edges. Place another square on top of the pineapple, pressing firmly all around the pineapple to seal the edges. You want to make sure there are no air bubbles. At this point you can either trim the edges with a knife or can use a large biscuit cutter or jar lid to shape it into a circle. You can keep it simple or make them a bit fancy. Once you're finished, place it on a parchment lined baking tray, cut a hole in the center, brush with egg wash and keep in the refrigerator while you continue to make the rest, putting each one in the refrigerator as you finish. Brush the top of all the pastries a second time with the egg wash. Bake for 15-20 minutes or until golden brown on the top and bottom of pastry.
In the meantime, make cinnamon sugar syrup, put the water, 50 grams sugar and cinnamon in small saucepan and bring to boil. Reduce heat and simmer for 5 minutes then remove from heat. As soon as the pies come out of the oven, brush all over with the hot cinnamon sugar syrup. Serve pies warms with a side of vanilla bean ice cream and enjoy!
Bahama Sunrise cocktail
a half-ripe banana
1/2 cup fresh orange juice
one shot anejo or vanilla rum
one shot gold rum
1 tsp grenadine syrup
ice
Combine the banana, orange juice and rums in a blender -mix well, pour in glass, add grenadine,
stir, add ice and enjoy!
Bahamian Pumpkin and Rice
1 1/2 cups dice pumpkin, peeled
1 cup rice
1 diced onion
4 sliced and diced bacon strips
2 tbs olive oil
1/2 tsp fresh chopped thyme
1 stalk celery, diced
6 tbs tomato paste
salt, black pepper and hot pepper to taste
Saute the bacon and add onion, thyme and celery; saute for 4-5 minutes. Add pumpkin. Continue cooking until onion turns a golden color, then add the tomato paste. Mix in well and stir cooking for 7 minutes. Add rice, water and seasoning. About 2 1/4 cups of water should be enough. Bring to a boil and then reduce heat to a simmer and cover; cook for about 25 minutes until rice is cooked.
Hawaiian Spareribs
2 lbs lean spareribs
2 tbs flour
4 tsp soy sauce
3 tbs vegetable oil
2/3 cup sugar
2/3 cup wine vinegar
1/2 cup water
1/2 cup pineapple juice
1 tsp peeled & grated fresh ginger root
2 cups fresh pineapple and papaya chunks
minced parsley and toasted sesame seeds as garnish
Cut spareribs into 2 inch pieces. Mix flour and soy sauce together and coat ribs. Allow to stand at least 10 minutes. Heat oil in skillet and brown ribs on all sides. Drain off excess fat and add sugar, vinegar, water, juice and ginger. Cover and simmer until meat is tender, about 45 minutes. Stir in fruit and simmer another 5-8 minutes. Serve garnished with minced parsley and toasted sesame seeds.
Hawaiian Mai-Tai
shaved ice
juice of one lime
1/2 tsp simple syrup
1/2 tsp orange curacao
2 1/2 oz. light rum
1/2 oz. dark rum
sprig of fresh mint for garnish
pineapple spear for garnish
Fill a 14 ounce glass with shaved ice. Stir in lime juice, syrup, curacao and light rum. Drop in half of lime shell. Float dark rum on top of lime shell. Garnish with a pineapple spear and sprig of mint. If you really want to get authentic, float an orchid flower on top as well. Serve with paper straws.
So I hope you enjoy all of these recipes and use them as your own! Don't forget to drop a comment.
Wishing you all a great weekend and Happy Gardening!!!
XOXO
Sheri
Jeanne's Seagrape Jelly
A traditional Florida favorite recipe - makes about 3 cups of jelly
3 cups seapgrape juice and pulp
2 cups sugar
1/4 cup calamondin, sour orange or lime juice
Rinse grapes thoroughly, you will need about one quart of grapes to yield one cup of juice and pulp. So for this recipe you will need 3 quarts of seagrapes. Place in large pot and add water, covering the seagrapes by at least 2 inches of water. Bring to a rolling boil. Reduce heat to a low simmer and cook for 15 minutes. Crush the seagrapes in the pot with a potato masher while continuing to cook for another 10 minutes. Remove from heat and strain the mix into a large bowl through either a large sieve or strainer or jelly mesh bag to collect the juice and pulp.
Using the same pot, put all the ingredients back in and bring to a boil. Taste to see if you have enough sugar. Only add small amounts if needed because once it's too sweet there is no correcting it at this point. Continue boiling until mixture reaches 225 degrees Fahrenheit on candy thermometer or until jelly mix will not run when you dip a spoon in and turn upside down. This will take about 30 minutes. Pour into sterilized jars and seal and wait for the seal to indent as they cool. Store unopened in cool dark cabinet. Once opened you should refrigerate.
Pan Seared Snapper with Eggplant Escabeche
Escabeche ingredients:
1/4 cup extra virgin olive oil, divided
2 garlic cloves, sliced
1/4 cup diced red pepper
1 cup diced Japanese eggplant
1/3 cup diced red onion
salt and pepper to taste
2 tbs raisins or currants (optional)
2 tbs sherry vinegar
Snapper ingredients:
two to three snapper fillets (approx. 1-2 lb a fillet)
1-2 tbs oil
1 tbs chopped Italian parsley
1 green onion sliced
Prepare the eggplant escabeche one day in advance of serving. Heat half the olive oil in a pan over medium-high heat and lightly saute the garlic with the red peppers for a few minutes. Then add the eggplant and the red onion and saute for just a few minutes. Season with salt and pepper. Do not over saute them as you want them to still be a vibrant color when you serve them. Add raisins and sherry vinegar and remove from heat. Coat the mix lightly with the remaining extra olive oil. Refrigerate and allow the flavors to macerate.
Day of serving- chop parsley and green onion and set aside. Season the fillets with salt and pepper. Place a large skillet over medium to medium high heat. When it's hot add the oil and allow it to get hot. Then add the snapper fillets in the pan and cook, turning once, until they are lightly browned on each side; about 4-5 minutes each side depending on how thick the fillets are. Once done remove from heat and place on serving dish. Mix the parsley and green onion with the eggplant mixture and place as much as you like on top of the fish. Serve on top of patatas bravas
Makes approx. 4-6 servings.
Patatas Bravas
1 1/2 lbs fingerling potatoes
1/2 lb (one medium) vidalia onion, cut into strips
2 tbs olive oil
4 ounces Spanish chorizo, sliced
3-4 piquillo peppers, diced (you can use roasted red peppers in a jar if you can't find piquillos)
1 tbs chopped chives or green onions
Boil potatoes until tender, drain, cut in half and set aside. In pan over medium-high heat saute onions in oil for 3-4 minutes. Add chorizo and peppers and cook for an additional 3-4 minutes until thoroughly heated through. Add potatoes to the pan, toss and season with salt and pepper. Finish with the chopped chives or green onions. Serve under the snapper.
Pineapple Hand Pies
This recipe is from my blogger friend Kanak Hagjer. You check out the full post on her blog Blending Flavours
one small pineapple
100 grams sugar
2 tsp butter
1 egg lightly beaten
Cream cheese pastry ingredients:
150 grams soft butter
150 grams cream cheese, room temperature
200 grams all-purpose flour
1/2 tsp sugar
pinch of salt
Cinnamon sugar syrup ingredients:
50ml water
50 grams sugar
1/2 tsp cinnamon
To make the cream cheese pastry, whisk the butter, sugar, cream cheese and salt together until light and fluffy. Add flour and stir until it all the dough comes together. Place the dough on a lightly floured work surface and shape into a disc. Wrap in plastic wrap and refrigerate for an hour.
In the meantime, cut the outer skin off the pineapple and carefully remove the eyes with a small paring knife (or you could buy one already peeled and cored at the store if that's easier). Cut four slices about 3/4 inch thick from the pineapple, cutting out the cores. Place the 100 grams of sugar on a plate and press the pineapple in the sugar coating both sides and the edges. Heat a large frying pan on high heat, once the pan is hot, add the sugared pineapple slices and cook each side about 2-3 minutes until golden brown. Add the 2 tsp of butter in pan and gently shake pan until golden caramel forms. Remove from pan and place on a parchment paper lined tray to refrigerate until cool, about 15 minutes.
Preheat oven to 428 degrees Fahrenheit (conversion from 220 degrees Celsius).
Lightly flour your work surface and roll out the pastry dough into a 12 x 22 inch rectangle
Cut in half width-wise and then cut each half into quarters. You should have eight equal size squares. Place the pineapples on a paper towel to remove the excess moisture.
Place one pineapple slice in the center of the square and brush the beaten egg around all of the edges. Place another square on top of the pineapple, pressing firmly all around the pineapple to seal the edges. You want to make sure there are no air bubbles. At this point you can either trim the edges with a knife or can use a large biscuit cutter or jar lid to shape it into a circle. You can keep it simple or make them a bit fancy. Once you're finished, place it on a parchment lined baking tray, cut a hole in the center, brush with egg wash and keep in the refrigerator while you continue to make the rest, putting each one in the refrigerator as you finish. Brush the top of all the pastries a second time with the egg wash. Bake for 15-20 minutes or until golden brown on the top and bottom of pastry.
In the meantime, make cinnamon sugar syrup, put the water, 50 grams sugar and cinnamon in small saucepan and bring to boil. Reduce heat and simmer for 5 minutes then remove from heat. As soon as the pies come out of the oven, brush all over with the hot cinnamon sugar syrup. Serve pies warms with a side of vanilla bean ice cream and enjoy!
Bahama Sunrise cocktail
a half-ripe banana
1/2 cup fresh orange juice
one shot anejo or vanilla rum
one shot gold rum
1 tsp grenadine syrup
ice
Combine the banana, orange juice and rums in a blender -mix well, pour in glass, add grenadine,
stir, add ice and enjoy!
Bahamian Pumpkin and Rice
1 1/2 cups dice pumpkin, peeled
1 cup rice
1 diced onion
4 sliced and diced bacon strips
2 tbs olive oil
1/2 tsp fresh chopped thyme
1 stalk celery, diced
6 tbs tomato paste
salt, black pepper and hot pepper to taste
Saute the bacon and add onion, thyme and celery; saute for 4-5 minutes. Add pumpkin. Continue cooking until onion turns a golden color, then add the tomato paste. Mix in well and stir cooking for 7 minutes. Add rice, water and seasoning. About 2 1/4 cups of water should be enough. Bring to a boil and then reduce heat to a simmer and cover; cook for about 25 minutes until rice is cooked.
Hawaiian Spareribs
2 lbs lean spareribs
2 tbs flour
4 tsp soy sauce
3 tbs vegetable oil
2/3 cup sugar
2/3 cup wine vinegar
1/2 cup water
1/2 cup pineapple juice
1 tsp peeled & grated fresh ginger root
2 cups fresh pineapple and papaya chunks
minced parsley and toasted sesame seeds as garnish
Cut spareribs into 2 inch pieces. Mix flour and soy sauce together and coat ribs. Allow to stand at least 10 minutes. Heat oil in skillet and brown ribs on all sides. Drain off excess fat and add sugar, vinegar, water, juice and ginger. Cover and simmer until meat is tender, about 45 minutes. Stir in fruit and simmer another 5-8 minutes. Serve garnished with minced parsley and toasted sesame seeds.
Hawaiian Mai-Tai
shaved ice
juice of one lime
1/2 tsp simple syrup
1/2 tsp orange curacao
2 1/2 oz. light rum
1/2 oz. dark rum
sprig of fresh mint for garnish
pineapple spear for garnish
Fill a 14 ounce glass with shaved ice. Stir in lime juice, syrup, curacao and light rum. Drop in half of lime shell. Float dark rum on top of lime shell. Garnish with a pineapple spear and sprig of mint. If you really want to get authentic, float an orchid flower on top as well. Serve with paper straws.
So I hope you enjoy all of these recipes and use them as your own! Don't forget to drop a comment.
Wishing you all a great weekend and Happy Gardening!!!
XOXO
Sheri
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