Cayman Islands - caymanian - Caribbean Recipes

CONCH PIE OR CONCH STEW

Ingredients:

3 onions
2 green peppers
2 teaspoons thyme
5 pounds of conch
2 teaspoons black pepper
2 tablespoons pick-a-pepper
-milk, with 4 cans of water
1 tablespoon of salt to taste
2 to 3 coconuts to 5 to 6 cups
-of water or 2 cans
1 green or red bell pepper (chopped)
3 strips of crispy dried bacon crushed
3 tablespoons margarine or oil to fry
-onion & coconut.

Directions:

First pound very well the counch. Place the
slices in a pot then cover with the coconut
water adding more water if needed to cover,
and scald, bringing to a boil and simmer for
about 20 minutes until its tender.

Mix together with the other ingredients and
cook for about 40 minutes. Finally, add the
pie on top simmer until cooked.

"Pie" or home-made noodles about 2 Cups. of
the flour, water and salt for pie.

Preparations For Pie:

Use a little bit of the water and salt to mix
with the flour until you have a nice workable
dough, kneading the dough a few times.

Next Pull Off! 1 piece about the size of your
whole thumb. Flatten out by placing the dough
between two thumbs and fore finger to flatten,
then lay on top of the slightly bubbling stew.

ICED COCONUT SOUP

Ingredients:

1 cup of chicken broth.
1 can of 14 oz. coconut milk
-(not sweetened as for drinks)
2 teaspoons pepper & salt and
-curry powder for flavor

Preparations:

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.

4 small servings.

COCONUT CREAM 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

Directions:

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.

GRILLADE OF VEAL CHOP and CARIBBEAN LOBSTER TAIL

Ingredients:

18 ounces french boned
-ground black pepper and salt -to taste (1 0 to 1 ratio)
-for seasoning veal chop.
1 to 8 ounces lobster tail -split, Shelled and Skewered
2 ounces watercress
2 ounces clarified butter

Sauce:

1 ounce of White Rum
1/4 teaspoon of shallots
2 ounces cold butter (whole)
4 ounces passion fruit nectar
-(prefer w/seeds for look)

Directions:

Place the veal chops on a heated grill
of 140 F. using clarified butter season
with pepper and salt. Grill the lobster
tail the same as veal chop.

Add passion fruit nectar and shallots
in a 10" saute pan reduce in volume 50%
on medium heat.

Now add the white rum, and the flambe
along with the butter, whisk and simmer
until it becomes a nice creamy texture.

Strain the sauce and save about a dozen
passion fruit seeds to garnish the sauce
at plating time.

At the center of the plate add the veal
chop with the lobster tail leaning off
the veal chop.

Pour the sauce over the top and at the
base of the plate. Use fresh watercress
for garnish.

Page 1 - Page 2 - Page 3 - Page 4 - Page 5