Cayman Islands Recipes by Type

[catlist id=42]

Cayman Islands: Rum Cake

Ingredients:

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.

Cayman Islands: Coconut Pie

Ingredients:

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.

Cayman Islands: Banana Mudslide

Ingredients:

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.

Cayman Islands: Iced Coconut Soup

Ingredients:

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.

Cayman Islands: Paradise Salsa

Ingredients:

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.

Cayman Islands: Black Angelhair Fritters

Ingredients:

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.

Cayman Islands: Almont Tree Snapper with Lemon Herbed Butrer

Ingredients:

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.

Cayman Islands: Mango Chicken

Ingredients:

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.

Servings: 10

Caymand islands: Conch Fritters

Ingredients

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.

Servings: 15