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Cayman Islands (Caymanian Recipes)

World Cuisine Recipes

   Best known for its big, hearty stews and curries embellished with spices, coconut milk and hot peppers, Cayman Islands recipes, as all Caribbean food are made to be shared. West Indian and Cayman Islands recipes also have its own strong traditions. The best of it is delicious, with a good use of Cayman Islands fresh fish and the exceptional spices and fruits. In general Cayman Islands receipes generate unexpectedly heavy food, with stews accompanied by a volley of starchy vegetables. Cayman Islands recipes are really original. Cayman Islands recipes are really original.
Cayman Islands Cornbread

2 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup evaporated milk
3/4 cup milk
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
2 tablespoons dark rum
1 tablespoon vanilla extract
Cooking Instructions:
Preheat oven to 350F. Grease a 9-inch square baking pan well. Combine flour, cornmeal, sugar, baking powder, cinnamon, nutmeg, and salt. Whisk together both types of milk, eggs, butter, rum, and vanilla in another bowl. Combine both mixtures using a wooden spoon, just enough to dampen all ingredients (it will still be a bit lumpy). Pour into prepared pan and bake until golden brown and cake tester comes out clean, about 45 minutes. Let cool on rack slightly before cutting into 12 small squares.
Caymanian Coconut Dinner

2 pounds yam
1/4 cup of sugar
1 teaspoon of salt
1 to 2 lemon or lime
1 bell pepper (green)
3 to 4 pounds of fish
1/2 to 3/4 pound of flour
3/4 pound of fine cornmeal
1 hot scotch bonnet pepper
2 pounds sweet potato (Bonita)
2 Cans or packs of coconut milk
1 to 2 pounds frozen Yucca (cassava)
1 Bundle of Green Onions (scallions)
Garlic and onion to taste
Cooking Instructions:
First cut up the fish in slices and clean by using lime juice. Add the cut up hot pepper, scallions, salt the green pepper to season the fish then set aside. In a large pot pour in the coconut milk then bring to a boil (be careful do not boil over). If you decide to use the concentrated coconut milk add 3 to 4 cups water to dilute it, also it would help if some of the cut up onions is added along with the garlicky. Add the peeled yucca, potatoes and the yams into a pot of boiling water. You can start making the dumplings by adding cornmeal and flour with the sugar to the batter, now add to the pot. At this time add the fish because you don't want it to boil away by cooking too early. The Ground Provision and all the seasoning fish should now be simmering.
   To thicken add a little of the gravy and mix with flour to your consistency. For about 25 minutes simmer until its tender.
Crespoline Cosimo
Serving: 1
1 Crepe
2 oz. of basil
1/2 chopped onion
2 fl. oz. of cream
2 oz chopped shrimp
3 fl. oz. of bchamel
6 fl. oz. of white wine
1 oz. chopped basil leaf
4 fl. oz. of heavy cream
1 oz. diced lobster tail
1 oz. diced small shrimps
2 oz. of fine breadcrumbs
1 chopped clove garlic clove
Cooking Instructions:
First you need to use the olive oil to lightly saute the onions including the garlic. Now cook the lobster and shrimp slowly. Add cream and the basil reduce the heat for two minutes. Next add the remaining ingredients and let the mixture cool off before filling the crepe.
   Preparations for Sauce: Now use the butter to saute the shallots then add the white wine. Reduce the heat. Add the dropped shrimps along with basil, cook for 1 more minute. Finish by adding the cream, bechamel seasoning for flavor.
Lime Pepper

1 teaspoon of sea salt, freshly ground
1 teaspoon of black pepper, freshly ground
2 teaspoons dried lime zest, freshly ground
1 teaspoon dried lemon zest, freshly ground
Cooking Instructions:
First cut the zest from a lime and a lemon, dry it by placing it onto a cookie sheet in a 150 degrees oven for 24 hours. Break into small pieces then pulverize it in a spice grinder. In a spice grinder or motor and pestle add the lemon and lime zest, salt and pepper to taste and grind until you have a well mixed powder. Finally, you may use the homemade seasoning on salads and all types of meats. Makes 1 1/2 tablespoons.
Spaghetti Alla Matriciana

8 ft. oz red wine
5 oz bacon (lean)
3 oz. onion sliced
Pinch of black pepper
1/4 pt. Marinara sauce
Cooking Instructions:
For about 2 minutes heat up a pan then add in the bacon with the onion slices. Cook for about 2 to 3 minutes. Next drain the excess oil, and add the parsley, the basil and red wine, reduce the heat. Finish off with the marinara sauce and the black pepper for taste.
Beer Batter Fish
Servings: 4
1 cup of flour (extra flour)
1/4 teaspoon of pepper
2 pounds of fresh fillets (snapper or grouper)
1 teaspoon salt, seasoned
1 tablespoon fresh juice of a lime
1 can of beer or a Greenie is fine
Cooking Instructions:
Fill deep fryer, or a deep saucepan about 3/4 full with oil or fat for frying. Heat to 375 degrees F. Cut fillets into serving size pieces and brush with lime juice. In a bowl mix the flour, salt and pepper. Gradually add the beer, beating until the batter is a nice smooth texture. Add on a plate the extra flour. Coat each piece of fish with flour and dip it into the batter, coating well.Fry the fish for seven or eight minutes, turning only once. Use brown paper or absorbent paper towels to drain the fish on. Serve with cole slaw and fried potatoes.
Zuppa di Pesce
Serving: 1
6 Sea Scallops
8 Small Shrimps
1/2 lobster tail
1 ounce of oregano
1/2 ounce of basil
4 ounce of snapper
1 large shrimp (jumbo)
2 ounce of plum tomato (diced)
1/2 ounce of parsley and a
Pinch of red pepper
Cooking Instructions:
Pour 1 ounce of the oil into a hot pan with the lobster tail and fish saute for about 2 minutes then add the plum tomato and fresh herbs. Add 1/4 pint of fish stock and lease to cook for at least 5 minutes.
Turtle Cordon Bleu

2 eggs
Cracker meal
Garlic powder
8 ounces of tenderized turtle
Salt and pepper to taste
Cooking Instructions:
Sprinkle turtle with garlic powder,salt and pepper to taste. Add 2 slices of ham slices and 1 cheese slice on turtle and fold. Now place 1 slice of the cheese on top. Dip in the beaten egg and roll in cracker meal. Deep fry until brown for at least 2 minutes.
Red Conch Chowder

6 potatoes
1 hot pepper
3 bay leaves
1 head of celery
3 teaspoons of salt
2 teaspoons of thyme
2 large green onions
3 cans of kidney beans
3 teaspoons of pepper
2 cans of tomato paste (12 oz.)
8 pounds of chopped fresh conch
2 cans of tomatoes with juice (16 ounces)
2 medium onions
Cooking Instructions:
To make the conch tender pound on it with a wooden meat hammer. Add all the ingredients together then boil for about several hours until blended. May be served with garlic croutons. Float 1 teaspoon of the sherry on top next sprinkle with parmesan cheese for that extra touch.
Conch Fritters
Servings: 15
2 cups of water
1/2 cup of ground carrot
1/2 cup of ground onion
Dash hot pepper sauce
1 tablespoon of accent
3/4 tablesoon of thyme
1 tablespoon of garlic powder
1 tablespoon of seasoned salt
1 tablespoon of black pepper
1/2 cup of ground sweet pepper
4 to 6 cups of flour (self-rising)
3 pounds of fresh ground conch meat
Cooking Instructions:
First, mix the first 6 ingredients. Add enough of flour to form a thick batter, then add the remaining ingredients. Note: The batter should be stiff enough to roll like a meatball. Next roll in flour and drop into oil heated to 350 degrees. Cook until brown. Serve with tingy cocktail sauce along with the tartar sauce.
Mango Chicken
Servings: 10
1 egg
Mango chutney
Garlic powder
2 cups of bread crumbs
1 cup of milk (evaporated)
1 cup of all-purpose flour
Salt and black pepper to taste
6 to 8 oz. chicken breast (boneless)
Cooking Instructions:
Preheat the oven to 350 degrees. Use a mallet to pound the chicken breast on each sides and season with garlic, powder, pepper and salt to taste. Add chutney on half of the chicken breast and fold together. In separate bowls combine flour, milk, a beaten egg, and bread crumbs. Coat the stiffed chicken breast with flour, then milk, then egg and bread crumbs. Pour the vegetable oil into a hot skillet, now add chicken breast, brown, then rotate so that the entire chicken is a golden brown color. Drain off the excess oil. Transfer the chicken into the baking dish and bake in a heated oven for about 25 minutes.
Almont Tree Snapper with Lemon Herbed Butrer

2 eggs beaten
3 tablespoons of butter
8 ounces of filet (snapper)
1 cup of all-purpose Flour
2 cups of fine breaded crumbs
1 cup of almonds lightly salted
Pinch of black pepper
Pinch of salt
Cooking Instructions:
First rinse the fish filet and pat dry, next season Snapper on both sides with black pepper and salt to taste. In a food processor, run the machine in short bursts and grind the bread crumbs and almonds to a fine powder. In a shallow bowl add the mixture. Place the flour in another bowl and the eggs in a third bowl. Before serving, melt the butter right in a large frying pan, over medium heat. Next dip each side of the fish into the flour first shaking off excess, then in the mixture, then the almond bread crumbs then pan fry fish until golden brown and crusty. Fry the fish for about 2 minutes per side, drain and transfer to a plate and sprinkle with the lemon herb butter.
Black Angelhair Fritters

1 egg
2 ounces of minced conch
2 ounces of crab meat (blue)
2 ounces of minced vegetables
-hint of baking powder seasoning
1 ounce of cooked black angel hair pasta
Cooking Instructions:
In a bowl mix the conch with crab meat. Add egg baking powder, vegetables then
season to taste. Next carefully add the black angelhair. Heat up the deep fryer to 250 degrees F.
and fry to satisfaction. In a dinner plate present a nice mild curry sauce and garnish with the diced tomatoes and fried parsley.
Paradise Salsa

2 teaspoon of salt juice of 2 limes
2 cups of tomatoes, chopped into 1/4" cubes
1/4 cup of mexican beer
2 tablespoons of sliced onion
2 serrano chilis, finely chopped
1 teaspoon of sugar (more sugar may be added if tomatoes are acidic)
2 tablespoon of cilantro, finely chopped
Cooking Instructions:
First combine all the ingredients together and mix well. Now let the salsa sit in the refrigerator for 30 minutes before serving. Yield: About 2 cups.
Iced Coconut Soup

1 cup of chicken broth.
1 can of 14 oz. coconut milk (not sweetened as for drinks)
2 teaspoons pepper and salt and curry powder for flavor
Cooking Instructions:
First in a blender add all of the ingredients now chill the coconut soup in the frigerator. Serve this delicious soup with slices of cold honeydew melon.
Banana Mudslide

1 fresh banana
1 ounce of Kahlua
2 ounces of Irish Cream
1 and 1/4 ounce of Vodka
Cooking Instructions:
First combine the irish cream, fresh banana, vodka, kahlua, and a scoop of crushed ice in a blender until smooth. Now serve this drink in a hurricane glass, float the straw with more kahula.
Coconut Cream Pie

2 eggs
2 teaspoons of flour
1/4 teaspoon of salt
1 cup of coconut flakes
3 tablespoons of vanilla
1 cup of granulated sugar
3 tablespoons of margarine
5 tablespoons of cornstarch
3 cups of 2% milk or fresh whole milk
Cooking Instructions:
Add the eggs, milk, corn starch, sugar, salt and the flour, mix together on low heat and bring the ingredients to a full boil, boil constantly stirring, until it is thick. Next add the remaining ingredients. Pour the mixture into a 9" prebaked graham or regular pie crust. Transfer the pie into the frige and then let it chill. When ready serve with whip cream topping and sprinkle on top some toasted shaved coconut.
Captain Morgan's Rum Cake

3 cups flour
2 tsps. baking powder
1/2 tsp. baking soda
pinch of salt
1 1/2 cups unsalted butter, softened (3 sticks)
1 1/2 cups granulated sugar
1 tsp. pure vanulla extract
3 eggs plus 1 yolk
1 Tbls. grated lemon zest
1 cup heavy cream
3/4 cup dark rum (Tortuga)
Confectioner's sugar for dusting cake, optional
Additional rum for sprinkling on cake
Cooking Instructions:
Preheat oven to 350F. Sift together the flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs; stir until blended. Beat in the lemon zest and then add the rum. Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Blend until the mixture is well combined. Pour batter into a well greased and floured 10 cup tube pan and bake for almost an hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Cool, turn out and dust with powdered sugar or additional rum.

World Cuisine Recipes


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