Technique Thursday: Conch

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I wasn't exactly thrilled to be eating the flesh of a giant slug this week (here's a crazy photo). But that's probably the yuckiest way to look at the whole thing. In reality, this large creature lives in a beautiful shell (prized by the Victorians I might add) and is happily eaten throughout the Caribbean. Although I had my fears, I quickly learned that proper cooking makes conch (pronounced "konk") tasty and even worthwhile. (Photo by Pratheep PS) If you aren't in the Bahamas you're … [Read more...]

Menu: Bahamas

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I tried to book a flight for all of us to go to the Bahamas this week, but their capacity was 50. We'll have to settle for a Bahamian feast instead. Get ready for some down-home cooking, spiked with a little (or a lot) of Bahama Mama! Red Conch Chowder [Recipe] Everyone makes Conch Chowder a little bit different. Our version is made with ham, potato, green pepper, carrot, and celery. Island Macaroni & Cheese (Macaroni Pie) [Recipe] This macaroni and cheese is sliced into squares for … [Read more...]

About the Food of the Bahamas

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Remember this part of Forrest Gump? [youtube=http://www.youtube.com/watch?v=WhfK98f5S00] Well, in the Bahamas, seafood comes any (and every) which way you want it. The most popular seafood treats are the giant, snail-like conch, crayfish, shrimp, and the clawless spiny lobster. Take conch, for example. Typical food shacks keep live conch on hand, cleaning them for each order. Most menus offer boiled conch, crack conch (deep-fried), grilled conch, and steamed conch. Some customers eat … [Read more...]

Recipe: Tropical Curried Chicken Salad on Baguette

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Serves: 4 This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM! Ingredients: 3 cups of grilled boneless chicken breasts, shredded (about 4 chicken breasts. Grilling the chicken just adds more flavor.) 1/2 cup raisins 16 oz pineapple tidbits 1/2 cup mayonnaise 3 Tbsp mango … [Read more...]

Recipe: Baked Brown Sugar Bananas

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Serves: 4 Baked bananas are delicious in brown sugar and butter. Serve hot over ice cream, making sure everyone gets a little of the sauce. NOTE: not all rum will light. I had coconut rum on hand and it does not flambe (however, it did add great flavor to the bananas). You will need to buy Bacardi 151 for this. Also try Benin's Baby Bananas in Orange Sauce. Ingredients: 6 ripe bananas peeled 1/2 cup brown sugar 4 Tbsp melted butter 2 ounces coconut rum 1 ounce bacardi 151 … [Read more...]

Recipe: Sparkling Grapefruit Breeze

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Serves 4 Take a sip of this sweet drink and you'll think you're on the beach in Antigua. Use fresh squeezed juices if possible. Serve with sugar cane swizzle sticks for an added festivity. Please drink in moderation. No drinky and drivey. Ingredients: 1 cup grapefruit juice 1 cup pineapple juice 1 cup coconut rum 1/4 cup grenadine 1/3 cup lime juice 3 cups Jamaican Ting (carbonated grapefruit soda, available at Whole Foods) Optional Ingredients: sugar cane swizzle … [Read more...]

Recipe: Spicy Mango and Avocado Salad

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Serves: 4-6 My husband said he would never order this on a menu but when he tried it, he bacame a believer. Sweet mango, buttery avocado, tart lime juice, and spicy jalepeno make a wonderful summertime salad. Make sure your fruit is juicy and ripe! Ingredients: 2 large mango, cubed 2 large avocado, cubed 2 limes, juiced 1/4 cup thinly sliced red onion 1-2 Tbsp minced jalepeno (mild-hot) salt pepper Method: 1. In a medium bowl, combine all ingredients together. Season … [Read more...]

Fun Fact Friday (poll)

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Although I could not find a lot of information on Antigua and Barbuda, I still learned many interesting things this week (and had particular fun learning about Rodonda). 1. The National Fruit is the black pineapple, a small sweet pineapple that is grown on the main island. 2. The National Weed is the "widdy widdy." The widdy widdy was eaten by slaves in a dish called Popololo. The high protein weed becomes slimy when cooked and is a known laxative. 3. Antigua was used for … [Read more...]