Seafood Paella

Serves: 4 - 6

INGREDIENTS:

2 Tbsp Olive Oil
2 tsp Salt
½ tsp Fresh Ground Black Pepper
10 oz wt Chicken Breast, cut ½” cubes
1 cup Yellow Onions, ½ inch diced
1 cup Green Bell Peppers, ½ inch diced
1 Tbsp Fresh Garlic, minced
1 pound Bay Scallops
1 pound Medium Shrimp, peeled and deveined (reserve shells for saffron – shrimp stock - see recipe below)
½ cup Spanish Chorizo pork sausage, cut into medium dice
12 Black Mussels, cleaned and rinsed, beard removed
1 pound Fresh Firm Fish (Mahi Mahi works well) cut into 1” pieces
4 ½ Cups Saffron – Shrimp Stock (see recipe below)
2 cups Short Grain Rice
½ cup Green Peas, cooked
1 cup Roma Tomatoes, ½ “ diced

PREPARATION:

Season the chicken and seafood with salt and pepper. Heat the oil in a large heavy casserole pan then add the seasoned chicken, onions, bell peppers and garlic. Sear until the chicken is lightly browned. Add the scallops, shrimp, chorizo and sear until the seafood looses its raw appearance.
Then add the mussels, fresh fish and saffron – shrimp stock and bring the stock to a simmer. Add the rice, green peas and tomatoes and using a cook’s spoon stir the rice gently to mix evenly with the rest of the ingredients. Reduce heat to a simmer and top the casserole pan with a lid. Let simmer for about 20 minutes or until the rice is cooked. While the rice is cooking remove the lid to stir the ingredients from time to time to prevent them from sticking to the bottom of the pan.

Shrimp Stock: Yield 4 ½ cups

1 Tbsp olive Oil
1 Garlic Clove, minced
¼ cup Yellow Onions, diced ½ inch
¼ cup Carrots, diced ½ inch
¼ cup Celery, diced ½ inch
2 cups Shrimp Shells, from the peeled shrimp
1 Tbsp Tomato Paste
1 tsp Fresh Thyme Leaves
1 tsp Saffron
5 cups Water
2 Bay Leaves
5 White Peppercorns

PREPARATION:

Heat the oil in a medium sized pot, then add the garlic, onions, carrots, celery and shrimp shells. Sauté until the vegetables loose their raw appearance and the shrimp shells turn red in color. Add the tomato paste and while constantly stirring with a cook's spoon sauté for 30 seconds.
Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer and continue to simmer for 20 minutes.
Strain the stock trough a fine mesh sieve. Check the yield of the stock you should have 4 ½ cups. Should you have more, return the stock to a clean pot and keep reducing until it yields 4 ½ cups. Should you have less, add water until it yields 4 ½ cups.

Recipe and Photo by Bahama Breeze

Pan Seared Jumbo Sea Scallops over Angel Hair Pasta

Serves: 2

INGREDIENTS:

2 Tbsp. - Olive oil
10 each (about 1 pound) - Jumbo sea scallops (sized at under 10 per pound)
¼ cup - Island Chimichurri Sauce (see recipe below)
2 Tbsp. of each - Red, yellow and green bell pepper, 1/8" dice (confetti)
Fresh scallion-garlic-thyme angel hair pasta (see recipe below)
Fresh ground black pepper and salt as needed

PREPARATION:

Prepare the Island Chimichurri Sauce and fresh scallion-garlic-thyme angel hair pasta as described below.
Season scallops lightly on both sides with fresh ground black pepper and salt.
Heat the olive oil in a large sauté pan over medium heat until hot but not smoking. Add the scallops and sear on each side for 2-3 minutes until rich golden brown on each side and moist, yet cooked through in the center. Remove scallops from pan to avoid over cooking while plating.
Mound the hot fresh scallion-garlic-thyme angel hair pasta in the center of two warm dinner plates.
Place the 2 scallops atop of each portion of pasta and 3 scallops evenly spaced around each mound of pasta. Top each scallop with 2 tsp of Island Chimichurri Sauce and a sprinkling of the three color pepper confetti.
We also serve this dish with fresh steamed asparagus and black bean and corn salsa placed between the three scallops that surround the mound of pasta.

Island Chimichurri Sauce

INGREDIENTS:

1 Tbsp - Olive oil, extra virgin
1 Tbsp - Lemon juice, fresh squeezed
1 Tbsp - Lime juice, fresh squeezed
½ tsp - Sugar
2 tsp - Garlic, fresh, minced
1 Tbsp - Each: fresh cilantro, parsley and scallions, finely chopped

PREPARATION:

Measure and combine all ingredients in a small glass bowl and set aside until serving.


Fresh Scallion-Garlic-Thyme Angel Hair Pasta

INGREDIENTS:

8 oz. wt. - Angel hair or cappellini pasta
1 Tbsp. - Salt
3 Tbsp. - Olive oil
1 Tbsp. - Garlic, fresh, minced
4 Tbsp. - Butter, cold cut into ¼" slices
3 Tbsp. - Scallion tops, 1/8" sliced
1 tsp. - Fresh thyme leaves
chopped Salt and fresh ground black pepper to taste

PREPARATION:

Place 1 gallon of hot water in a large 6 quart pot, add 1 Tbsp of salt and bring to a boil over high heat.
In a large sauté pan, heat the olive oil over medium heat, add the garlic and sauté for 1 minute, do not brown. Remove from heat and swirl in the butter until melted then mix in the scallions and thyme.
Cook the pasta in the boiling salted water per the instructions on the package. When cooked, drain thoroughly in a colander, then add to the scallion-garlic-thyme butter mixture and toss to coat. Cover to keep hot, then immediately proceed to the searing the scallops and serving steps above.

Recipe and Photo by Bahama Breeze

Pan Seared Pork Tenderloin Medallions

Serves: two

INGREDIENTS:

Pork Tenderloin - 1 pound
Olive oil, extra virgin - 2 Tbsp
Thyme leaves, fresh - 1 tsp
Orange Juice, Fresh Squeezed - 2 Tbsp
Creole Seasoning - as needed
Garlic Herb Mashed Potatoes - 1 pound
Citrus Rum Sauce - ¾ cup
Black bean and corn salsa - 1 cup

PREPARATION:

Place the pork tenderloin on a clean and sanitized cutting board. Using a chef's knife cut the pork into ½" thick crosswise medallions. Using a meat mallet lightly pound the pork medallions into ¼" thick pieces. Place in a clean bowl and marinate with the olive oil, thyme, and orange juice for 4 hours. After the marination is complete, remove the pork from the marinade and lightly season with your favorite Creole seasoning. Place an additional 2 Tbsp of olive oil in a sauté pan and heat to medium high heat. Place the pork medallions in the pan and cook for 2 - 3 minutes per side or until fully cooked. Serve with citrus rum sauce, mashed potatoes and black bean and corn salsa. ENJOY!!!

Pan Seared Fish

Serves: 8

INGREDIENTS:

1 Tbs. olive oil
4 Tbs. Reduced Balsamic Drizzle
2 cups Sweet Potato Mash (recipe below)
12 Asparagus spears, cooked
1/3 cup Cucumber Jalapeno Slaw (recipe below)
4 Fresh Cilantro sprigs
1 lemon, thinly sliced
1 lime, thinly sliced
2 Tbs. chopped chives

PREPARATION:

Heat oil in nonstick pan to high heat. Season fish with Creole seasoning blend and place in hot sauté pan cooking for 2-3 minutes until it has a seared color. Flip the fish over and finish cooking until done or until at 145 degrees.
Make 5-6 zig-zags with the reduced balsamic drizzle on each of four plates. Place the hot sweet potato mash in the center of plate and place 3 spears of asparagus radiating out from mash to the side. Place the fish on top of the sweet potatoes, top the fish with the cucumber-jalapeno slaw, and lay a cilantro sprig atop the slaw.
Garnish each plate with a lemon and lime slice and sprinkle with chopped chives.
* Gently heat balsamic vinegar in pot, reducing to 1/6th of original volume; funnel into a squeeze bottle. Refrigerate.
Sweet Potato Mash

INGREDIENTS:

2 quarts water, hot
1 Tbs. salt
4 pounds sweet potatoes, peeled, 2" dice
¾ cup milk
2 oz butter, ½" dice
¼ tsp white pepper
1 tsp cinnamon
1 tsp. kosher salt
¼ cup brown sugar

PREPARATION:
Place the peeled and diced sweet potatoes in a 6 quart pot. Add hot water and salt, then place the stockpot on the stove over medium heat. Bring to a boil and cook for 35 minutes or until an inserted fork in the sweet potatoes pierce easily.
Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside for step 3.
Drain the water from the sweet potatoes and transfer them into a mixing bowl. Using a wire whisk, mash until sweet potatoes are broken up. Add the warm seasoned milk and spices, mix again until the sweet potatoes are smooth - being careful not to over mix. If needed, season with additional salt to taste. Garnish with chopped parsley. Enjoy!


Cucumber Jalapeno Slaw

INGREDIENTS:

1 lb. salad cucumbers, peeled, seeded and sliced
1 Red Pepper, sliced
1 Yellow Pepper, sliced
2 Jalapeno Peppers, seeded and cored, cut into 1/8 " rings
1 small Red Onion, sliced and separated into rings
½ cup Rice Vinegar
1 Tbs. Extra virgin olive oil
¼ tsp. Kosher salt
½ tsp. Creole Seasoning
¼ tsp. Cumin, fresh ground
½ oz. Fresh Cilantro, chopped
½ tsp. Habanero or favorite Hot Sauce

PREPARATION:

Place the sliced cucumbers, red and yellow bell peppers, jalapeno and red onions in a stainless mixing bowl.
Combine the remaining ingredients in a small mixing bowl and mix with a wire whip until evenly blended. Pour the vinaigrette over the vegetables and toss until evenly blended. Adjust seasoning with additional kosher salt, if desired.
Chill for at least 4 hours before using.

Recipe and Photo by Bahama Breeze

Guava Glazed Double Bone Pork Chops

Serves: 4

INGREDIENTS:

4 double thick pork chops* (about 10-12 ounces each)
1 cup Jamaican Marinade (recipe below)
½ cup Guava Glaze (recipe below)

Trim pork chops of excess fat, and marinate in Jamaican Marinade for 3 to 4 hours. Grill, basting with Guava Glaze until done.

* Your butcher will cut these for you.
Jamaican Marinade
¼ cup olive oil
2 Tbs. Jamaican Jerk seasoning
¼ cup orange juice
2 Tbs. soy sauce
¼ cup rice wine vinegar
1 Tbs. dark Jamaican rum
juice of 1 lime
1 scotch bonnet or habañero pepper, seeded and minced
2 cloves garlic, minced
½ cup chopped red onion
2 green onions, chopped
½ tsp. Creole seasoning

PREPARATION:

Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
Then add all remaining ingredients; stir. Refrigerate. Use to marinate pork chops.

Makes 1 ½ cups marinade, enough to marinate about 12 servings.
Guava Glaze
2 cups of your favorite traditional BBQ Sauce
¾ cup Guava Fruit Pulp
1 tsp. Blackening Seasoning

PREPARATION:

Place all the ingredients in a mixing bowl and mix well with a wire whip until evenly blended.


Recipe and Photo by Bahama Breeze

Fresh Fish Havana

Serves: 2

INGREDIENTS:

2 Tbsp Olive Oil
Fresh Fish cut ½ inch thick (4 ea 4oz wt pieces)
Salt and Pepper to taste
Sofrito Sauce (see recipe below)
Your favorite side-dish (2 servings)
Your favorite vegetables (2 servings)

PREPARATION:

Lightly season the fish on both sides with salt and pepper. Heat a 10" sautè pan over medium high heat then add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sautè the fish for 2-3 minutes per side, just until it flakes easily and is cook through, 145ºF. Serve with heated sofrito sauce (see recipe below) and your favorite side-dishes. Enjoy!
Sofrito Sauce

3 Tbsp Olive Oil
2 Tbsp Chopped Garlic
¼ cup Diced Onions
¼ cup Diced Red Bell Peppers
¼ cup Diced Green Peppers
3 Tbsp Tomato Paste
1 ½ cups Water, hot tap
2 tsp Tabasco Sauce
Salt and Pepper to taste
1 pinch Ground Cumin
½ cup diced Tomatoes
2 Tbsp Capers
1 Tbsp Chopped Cilantro

PREPARATION:

Add the oil to a heated small sauce pan. Add the garlic, onions and peppers. Sautè until vegetables lose the raw appearance. Add tomato paste, water, Tabasco, cumin, salt and pepper. Bring to a boil and simmer for 2 minutes then cut the heat. Puree using a kitchen blender. Add diced tomatoes, capers, and cilantro. Serve Hot!

Chicken Santiago

Serves: 2

INGREDIENTS:

2 Chicken Breast, 8oz, skinless, boneless
Salt and Pepper to taste
2 Tbsp Olive oil
½ cupRoasted Red Pepper Sauce
2 Tbsp Chimichurri Sauce
2 servings of Your Favorite Side-dish
2 servings of Your Favorite Vegetables

PREPARATION:

Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. Serve immediately with warm roasted pepper sauce drizzled with chimichurri and your favorite sides. Enjoy!!
Roasted Red Pepper Sauce
1 Tbsp Olive Oil
¼ cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 tsp Cornstarch
2 tsp Water, cold tap

PREPARATION:

Add oil to a sauce pan and heat to medium. Add onions and garlic sauté until they loose the raw appearance. Add red peppers, cream, cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold water in a small bowl. Add slowly to the boiling sauce while stirring. Simmer for 2 minutes then cut heat. Puree sauce using a kitchen blender. Serve warm

Breeze wood grilled chicken breast

Serves: 2

INGREDIENTS:

2 Chicken Breast 8 oz, boneless, skinless
2 Tbsp Olive Oil
Salt and Pepper to taste
½ cup of Wood Chips, soaked in water for 15 minutes
½ cup of Orange Glaze
½ cup of Citrus Butter Sauce
2 servings of Your Favorite side-dish
2 servings of Your Favorite Vegetables

PREPARATION:

Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!!
Orange Glaze
1/3 cup Orange Marmalade
3 Tbsp Orange juice, fresh squeezed
1 Tbsp Lemon Juice, fresh squeezed
¼ tsp Salt

PREPARATION:

Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.
Citrus Butter Sauce
2 tsp Olive oil
1 Tbsp Shallots, minced
½ cup of White Wine
½ cup of Orange Juice, Fresh squeezed
6 Tbsp Butter cubes, cold
1 Tbsp Sugar
Salt to taste
White Pepper to taste

PREPARATION:

Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!!

Bahamian Grilled Steak Kabobs

Serves: 2

INGREDIENTS:

2 Tbsp Olive Oil
4 Bahamian Steak Kabobs
3/4 cup Kabob Basting Sauce
Salt and Pepper To Taste
2 Servings of Your Favorite Side-dish

PREPARATION:

Place the kabobs on a well oiled, preheated char-grill. During the grilling process turn the kabobs over every 2 minutes and baste the cooked sides lightly with basting sauce to develop a glaze. Grill to your desired doneness and lightly season with salt and pepper before removing from the grill. Serve with your favorite side dish and Enjoy!!!
Steak Marinating
8 Steak Chunks, 1 oz wt pieces
Your Favorite Teriyaki Marinade ½ Cup

PREPARATION:

Place all the ingredients in a bowl and toss to coat and evenly mix. Cover and place on the bottom level of your refrigerator and let marinate for at least 4 hours.
Bahamian Steak Kabob Prep
8 Marinated Steak Chunks
1" pieces of your favorite vegetables as needed
* 2 Bamboo or Metal Skewers 12"
* If bamboo skewers are used, soak in water for one hour prior to use to avoid burning during the grilling process

PREPARATION:

Skewer the marinated steak and vegetables until the skewers are full. Be sure to leave a little space between the items on the skewer to ensure even cooking.
Kabob Basting Sauce
¼ cup Orange Juice Fresh Squeezed
½ cup Pickapeppa Sauce or BBQ Sauce
1 TbspBrown Sugar
2 tsp Chopped Cilantro

PREPARATION:

Mix the ingredients in a small bowl until evenly combined and set aside for grilling.

Lobster and Shrimp Pasta

Serves: 2-3

INGREDIENTS:

2 Tbsp Olive Oil
Salt and Pepper to taste
½ pound of Shrimp, shells removed, medium size
Lobster Tails (2 tails; 5-6 oz weight each)
¼ pound of Mushrooms, sliced
2 Tbsp Green Onions, sliced thin
1 ½ cups of Brandy Cream Sauce (see recipe below)
½ pound of Your Favorite Pasta, cooked
1 Tbsp Fresh Parsley, finely chopped

PREPARATION:

Prepare Brandy Cream Sauce (see recipe below).
Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside.
Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into ½ pieces.
Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then sautè and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce.
Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta).
Serve Hot with a sprinkling of fresh chopped parsley
Brandy Cream Sauce
¼ cup of White Wine
4 threads of Saffron
1 tsp Basil, Dried
½ tsp Thyme, Dried
Shells from lobster (see pasta recipe)
1 cup Heavy Cream
½ cup of Chicken Broth
1 ¼ tsp Cornstarch
2 tsp Water, cool tap
2 Tbsp Brandy
Salt and White Pepper too taste

PREPARATION:

Combine the cornstarch and cold water in a small cup and set aside.
In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat.
Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper.
Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer.
Note: If you are peeling your own shrimp for this dish, increase the amount you purchase to 10 oz weight. Also, to create an even richer flavor you can add the shrimp shells in addition to the lobster shells in step 2 above.

Almond Crusted Fresh Fish

Serves: 2

INGREDIENTS:

2 Tbsp Olive Oil
Fresh Fish cut ½ inch thick (4 ea 4oz wt pieces)
Salt and Pepper to taste
½ cup Almond Crust (see recipe)
½ cup Lemon Butter Sauce (see recipe)
Your favorite side-dish (2 servings)
Your favorite vegetables (2 servings)

PREPARATION:

Lightly season the fish on both sides with salt and pepper. Heat a 10" sautè pan over medium high heat then add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sautè the fish for 2-3 minutes per side, just until it flakes easily and is cook through. Transfer the fish to a warm serving plate and top the fish with the warm almond crust (see recipe). Serve with heated lemon butter sauce (see recipe) and your favorite side-dishes Enjoy!


Almond Crust

1 slice of Fresh White Bread
¼ cup of Honey Roasted Sliced Almonds
2 Tbsp Butter, melted
1 tsp Lemon juice, fresh squeezed
1 tsp Chopped Fresh Parsley

PREPARATION:

Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs. Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4?5 minutes). Measure out ¼ cup of bread crumbs and save the rest for another use in the freezer. Place all the ingredients in a small mixing bowl and mix to evenly combine. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.


Lemon Butter Sauce

1 Tbsp Olive oil
1 tsp Chopped garlic
2 Tbsp White wine
½ tsp Thyme, fresh
1 cup of Heavy Cream
3 threads of Saffron
1 Tbsp Lemon Juice, fresh squeezed
2 Tbsp Butter cubes, cold
Salt and white pepper to taste
1 tsp Cornstarch
1 tsp Cold water


PREPARATION:

Add the oil to a heated small sauce pan. Add the garlic and sautè for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a fine mesh strainer and serve hot.

Calypso Shrimp Pasta

Serves: 4

INGREDIENTS:

½ tsp Salt and Pepper
12 oz wt Shrimp, medium size, peeled and deveined
4 oz wt Butter
½ cup Green Onions, sliced thin
1 cup Calypso Broth
½ cup Heavy Cream
3 cups Linguine or spaghetti, cooked
4 Tbsp Tomatoes, Diced ¼”

PREPARATION:

Season your shrimp with salt and pepper while you heat a skillet with the butter added.
Add the shrimp and scallions; cook until they begin to turn opaque.
Add the calypso broth and cream.
Bring this to a boil and reduce until the sauce starts to thicken slightly, add the pasta.
Cook for an additional 2 minutes to heat the pasta.
Garnish with diced tomatoes. Enjoy!!!


Calypso Broth

INGREDIENTS:
½ cup Chicken broth
½ cup Clam juice
1 clove Garlic, chopped
2 Tbsp Blackening seasoning
Cayenne pepper, to taste
1 tsp Thyme, dried
Place all ingredients in a bowl and mix well with a wire whip then cover and refrigerate until needed. This broth is great for poaching seafood or making a sauce. Enjoy!!!

Holiday Pumpkin Pie with Island Flair

Serves: 8-12



INGREDIENTS - CRUST

2 ½ cups of Graham cracker crumbs
½ cup light brown sugar, packed
5 oz. butter
Pam spray, as needed



INGREDIENTS - PIE

½ cup whole eggs
7 oz. light brown sugar
¾ tsp salt
½ tsp cinnamon, ground
1 ¼ tsp ginger, ground powder
1/3 tsp cloves, ground
22 oz fresh pumpkin puree, peeled and boiled or steamed
(may substitute 22 oz canned pumpkin puree)
6 oz sour cream
1 ½ cups evaporated milk


PREPARATION:

Preheat oven to 250°F.
To make crust, mix cracker crumbs and brown sugar in bowl. Melt butter and add to mixture. Mix thoroughly.
Spray 9" spring form pan with Pam spray.
Place crumbs into pan. Press firmly against bottom and three-quarters of the way up the sides of pan.
To prepare pie, place the eggs into a bowl and using a wire whip, beat the eggs lightly.
Add light brown sugar, salt, cinnamon, ginger and cloves to the beaten eggs. Use the wire whip and mix until all the ingredients are evenly blended and the eggs are foamy. Use a rubber spatula to scrape the sides of the bowl.
Add the pumpkin puree and sour cream, and mix with the wire whip until everything is blended.
Slowly add the evaporated milk while mixing with the wire whip.
Pour filling mixture into the prepared Graham cracker crust.
Place the pie on a baking sheet and bake in preheated oven at 250ºF for two to three hours. Check by inserting a toothpick in center. When it comes out clean, the pie is done.
Transfer pie to rack and cool.


Cinnamon Crème Anglaise

INGREDIENTS:

5 oz Vanilla Pudding powder
2 cups cold water
2 cups heavy cream
1/3 cup Amaretto
¾ tsp cinnamon, ground


PREPARATION:

Place the Vanilla Pudding powder in a large stainless steel mixing bowl. Pour water over the powder. Mix with a hand mixer on low speed for one minute.
Using a rubber spatula, scrape the sides of the bowl. Turn the mixer on high speed and mix for three more minutes.
Using a rubber spatula, scrape the sides of the bowl. Turn the mixer on low speed and slowly pour in the cream and then the Amaretto and cinnamon, while constantly mixing. Mix until thoroughly blended and smooth.
Heat the Cinnamon Crème Anglaise in the microwave for 10 seconds. Pour it over the pie and top with a tower of whipped cream.

Banana Supreme with Butterscotch

Butterscotch Sauce (makes 1 cup)

INGREDIENTS:

2 oz Butter
4 oz Light brown sugar
½ cup Heavy cream
1 tsp Orange Triple Sec

PREPARATION:

Place the butter in a sauce pan on medium heat until completely melted.
Add the sugar and stir until completely dissolved.
Add the cream and bring to a boil while continuously stirring.
Remove from the heat and add the Triple Sec.

Bananas Supreme

INGREDIENTS:

1 loaf of Banana bread (room temperature)
1 Banana
Vanilla ice cream
Whipped cream
1 package of almond slivers, toasted
1 fresh mint sprig


PREPARATION:

Cut banana bread into ½"-thick slices. Layer three slices on a plate.
Cut banana into ¼"-thick slices and place in sauce pan with heated butterscotch sauce. Sauté bananas in sauce for about 30 seconds, long enough for them to soak and heat in the butterscotch sauce.
Scoop bananas from the sauce pan and place them on the plate, along side the banana bread.
Drizzle warm butterscotch sauce over the banana bread and banana slices.
Add one large scoop of vanilla ice cream on top of the banana slices.
Add three dollops of whipped cream around the ice cream.
Sprinkle toasted almond slivers atop the banana bread, ice cream and banana slices and garnish with a sprig of fresh mint.

Pina Colada Bread Pudding

INGREDIENTS:

Butter ¼ Cup
Cuban Bread Cubes 3 Quarts
Eggs 2 ½ Cups
Sugar 1 ¼ Cups
Milk 5 Cups
Vanilla Extract 1 Tbsp
Coconut Rum ½ Cup
Shredded Coconut ½ Cup
Canned Pineapple, diced ½ Cup

PREPARATION:

Toss 3 Tbsp of melted butter with the Cuban Bread Cubes, place on a sheet pan and place in an oven at 350ºF and toast until golden. Brush a medium sized casserole dish with one Tbsp of melted butter and add the toasted bread cubes. Mix all the remaining ingredients together and pour over the bread cubes. Press down on the bread cubes until they absorb most of the liquid. Bake in a 300ºF oven for 1 hour or until firm in the center. Serve warm and enjoy!

Coconut Créme Anglaise
Serves: 5-6
INGREDIENTS:

Heavy Whipping Cream 1 ½ cups
Egg yolks 2 each
Sugar Powdered 10X ½ cup
Coconut Rum ¼ cup

PREPARATION:

Add the cream, egg yolks, and sugar in a small sauce pan on medium heat.
Stir constantly using a cooks spoon until the sauce starts to thicken; about 8 - 10 minutes.
Add the rum and stir to evenly mix. Place in a clean container and place in an ice water bath.
Place in the refrigerator to chill to 40ºF.
Serve with our Pina Colada bread Pudding

Lemon Breeze

A refreshing non-alcoholic drink.

Makes one serving

INGREDIENTS:

One whole fresh lemon, cut in half
One cup fresh squeezed sugar cane juice or simple syrup
Two cups crushed ice

METHOD:

Squeeze both halves of the lemon into a tall 18-20 oz. glass. Add the sugar cane juice or simple syrup and one cup of crushed ice. Cover with a shaker tin (or another cup) and shake well, or simply mix well with a spoon. Fill the glass with the remaining crushed ice. Serve with a straw.

Bahamarita from Bahama Breeze

Serves: 4

EQUIPMENT:

Two quart containers and three small bowls.
Four large chilled martini glasses.
A paring knife, a blender, a teaspoon, and a cutting board.

INGREDIENTS:

Fresh kiwi, mango, and strawberry (Peel the kiwi and mango, and cut into slices, each weighing 10-11 oz. each)
Granulated sugar
Three to four lemons, limes and oranges
Cuervo Gold Tequila
Dekuyper Cactus Juice Schnapps (chilled)

Simple Syrup:

Mix 1 ¼ lb. sugar with 16 oz. of warm water until dissolved. Refrigerate half of mix.
Margarita Mix:
Squeeze juice from halves of lime, orange, and lemon into a quart container and add remaining half of the simple syrup to the fruit juice. Then refrigerate the mix. These two mixes will last for 24 hours.

Fruit Ices:

Blend each fruit, ice, and two ounces of simple syrup separately until thick. Store separately in bowls. These three mixes will last for 2-3 hours.

READY TO SERVE:

Blend Margarita mix, tequila, and ice until thick.
Add two teaspoons of each ice in the bottom of your chilled Martini glass.
Top with the thick Margarita Mix, and it pour over the drink.
Mix a shot of Cactus Juice into the drink.
Place lime and orange wedge on the rim to serve

Yucatan Chicken and Tortilla Soup

Serves: 6 - 8

Broth Ingredients

Olive Oil - 1 Tbsp
*Calabasa Squash, diced ½" - 1 cup
Red Onion, diced ½" - ½ cup
Chopped Garlic - 1 tsp
Sliced Jalapeno, no seeds - 2 tsp
Chicken Broth, canned - 8 cups
Corn Kernels, canned, drained - 1 ½ cups
Tomatoes, ½ " diced - 1 cup
Jicama, ½" diced - 1 cup
Salt - to taste
Lime Juice, fresh squeezed - ¼ cup
Oregano, chopped - 1 tsp
Chicken Breast, fully cooked & sliced - 1 pound


Broth Procedure

Heat the oil in a large pot until hot. Add the calabasa, onions, jalapenos and garlic, then sauté until they loose their raw appearance. Add the chicken broth, corn, jicama, and tomatoes, then bring to a boil. Reduce the heat and simmer until the calabasa is tender. Season to taste with salt, then add the lime juice, oregano and fully cooked sliced chicken breast. Simmer for an additional 5 minutes then cut the heat.

* Pumpkin can be substituted for Calabasa if necessary
Garnish Ingredients
Cilantro Chopped - 8 tbsp.
*Avocado, diced ½" - 8 tbsp.
* Cut the Avocado just before serving to prevent discoloration.

Blue Corn Tortillas 6" - 4 each
White Corn Tortillas 6" - 4 each
Canola or Peanut Oil - 1 cup
Salt - As Needed



Garnish Procedure

Cut the tortilla strips in half on a clean cutting board then cut into 1/8th inch strips and set aside. Place the oil in a small pan and heat to medium heat. Add small amounts of the strips and fry until crisp. Remove and place on a paper towel lined plate to absorb the excess oil. Lightly season the crisp tortillas with salt. Repeat the process until all the tortillas are fried.

Serve the soup hot, and garnish with diced avocado, chopped cilantro and crisp tortilla strips.

Tostones with chicken

Ingredients

1 Tostones, pre-made, thawed (9 oz wt portion)
Salt
1 Adobo Chicken (8 oz wt portion)
3- 2oz spoodles of shredded Quesadilla Cheese Mix,
1- 2 oz spoodle of Tomato Salsa
1 tsp of chopped Parsley

Preparation

1. Place tostones in fry basket; submerge and fry at 350?F for 1½ minutes.
2. While tostones are frying, microwave chicken portion for 50 seconds.
3. Remove tostones from deep fryer; drain on papyrus plate; lightly season with salt.
4. Cover surface of metal appetizer plate with even layer of tostones.
5. Top tostones evenly with hot chicken; sprinkle cheese evenly over entire surface of tostones.
6. Place in cheese melter until cheese is melted, being careful not to burn edges of tostones.
7. Sprinkle evenly with drained tomato salsa then chopped parsley.
8. Place metal plate on 12” plate.

Sweet Potato, Boniato and Plantain Mash

Serves: 8

INGREDIENTS:

2 quarts water, hot
1 tbsp salt
2 pounds sweet potatoes, peeled, 2" dice
1 pound boniato, peeled, 1" dice
1 pound ripe plantains, peeled, 1"dice
¾ cup milk
2 oz butter, ½" dice
1 tsp white pepper
¼ tsp cinnamon

PREPARATION:

Place the peeled and diced sweet potatoes, boniato and plantains in a 6 quart pot. Add hot water and salt, then place the stockpot on the stove over medium heat. Bring to a boil and cook for 35 minutes or until an inserted fork in the sweet potatoes and boniato pierces easily.
Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside for step 3.
Drain the water from the sweet potatoes, boniato and plantains and transfer them into a mixing bowl. Using a wire whisk mash until sweet potatoes, boniato and plantains are broken up. Add the warm seasoned milk and mix again until the sweet potatoes, boniato and plantains are smooth. If needed, season with additional salt to taste.
Place the sweet potato, boniato and plantain mash on a large serving platter garnish with chopped parsley. Enjoy!