1 ounce rum
1/2 ounce mailbu coconut rum
1/2 ounce banana liqueur
1/2 ounce grenadine
1 ounce pineapple juice
1 ounce orange juice
Splash carbonated lemon-lime beverage
Garnish: pineapple wedge and maraschino cherry
Credit: Freeport Friends (Facebook)
LUREY ALBURY’S BANANA PUDDING
LITTLE HOUSE BY THE FERRY is a great blog from Green Turtle Cay. Amanda has just posted her grandmother’s recipe for Banana Pudding, as modified and perfected by her. Sounds delicious. Looks delicious. Has a charming backstory. Get the recipe HERE. And as an inspiration here are the ingredients. Good luck. While you are enjoying the result, check in at the the Little House and have a look round HERE
ARE REMORAS EDIBLE?
I’ve checked this one out for my Remora post HERE. This is the best recipe I found, expanded slightly from a blokey Australian chat thread:
Recipe for cooking Remora
- put a 12 ltr pot on to boil
- when the pot is bubbling violently, add 2 whole remora, 2 garden rocks, 1 carrot & a large turnip
- add grandfather’s boots to taste, and turn heat down after 3 hours
- simmer for a further 6 hours
- turn off heat and drain carefully
- remove and discard remora, and serve the rest on a bed of tin tacks
Recipe courtesy Julie White (via http://www.foodnetwork.com/recipes)
Total Time: 1 hr 0 min
Prep: 35 min
Cook: 25 min
Yield: 4 servings
Level: Easy [in my own terms = monumentally hard, give up after 5 mins making mess in kitchen, have fry-up]
- 2 1/2 ounces olive oil
- 32 large fresh shrimp, peeled and de-veined
- 2 tablespoons diced fresh garlic
- 2 tablespoons diced shallots
- 1/2 cup tomato, diced
- 16 artichoke hearts, quartered
- 1 cup thinly sliced button or portobello mushrooms
- 1/2 cup chopped green onion
- 1 cup white wine
- 4 cups cream
Heat saute pan over high heat. Add olive oil and shrimp, and saute until they are about 1/2 cooked, about 2 minutes. Add garlic and shallots and saute until they are golden brown. Add tomatoes, artichokes, mushrooms, and green onion. Remove from the heat and carefully add the wine. Return to the pan and cook until the white wine is reduced by 1/2. Add the cream and let sauce reduce for 2 minutes or until sauce thickens. Serve over pasta of your choice.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results
ABACO PORK RECIPE
This looks rather good. Not totally sure about the baby food ingredient, though!
The website it came from is credited below – no ‘contact’ details for getting permission, unfortunately
MANGO CHUTNEY – THE BAHAMIAN WAY
1 pound green mangoes peeled and sliced
2 pounds brown sugar
2 oz green ginger
1 pound raisins
1 tablespoon soya sauce
1 oz garlic powder
2 oz salt
1 sliced hot pepper
1 sliced onion
Crush the ginger and mix all the ingredients
Put in a large pan and bring to the boil
Simmer gently until chutney is thick and syrupy
Add seasoning (rh ignorant query – isn’t 2 oz of salt enough already?)
- 1 1/4 oz. Gold Rum
- 1/2 oz. Coconut Liqueur
- 3 ozs. Pineapple Juice
- 2 Dashes of Lemon Juice
- 1 Dash of Simple Syrup
- 1 Cherry and/or Slice of Orange
- Stir all ingredients with ice
- Strain into a chilled tumbler filled with ice
- Garnish with a strawberry or cherry
(Bottoms up to islandfare.com)
ABACO BAKED GROUPER
Prep Time: 15 mins Total Time: 45 min Serves: 2
- 1 grouper fillet
- 1 chopped tomato
- 1 minced onion
- 1 chopped green pepper
- 1 tablespoon oil
- Cook all but the fish until tender
- Place fillet in greased baking dish. Cover with the vegetables, salt & pepper and foil
- Bake at 350 degrees until fish is flaky.
PEAS ‘N’ RICE RECIPE (Abaco-style)
- Salt pork or ham skin (bacon can be used)
- 1 medium onion, chopped
- 2 tbsn cooking oil
- 1 tbsn tomato paste
- 1 fresh tomato, chopped
- 1 sm tin pigeon peas
- 1 leaf thyme
- salt and pepper
- 1 lb rice
Fry down onion with pork in oil, add paste and fresh tomato, and continue to fry until everything is a nice dark colour. Add spices, water and rice. Bring to boil, turn down heat, and cook over a very low heat for 30 – 40 minutes without stirring
[rh note: this is an Abaconian version. Other versions have added ingredients, e.g. Jamaican includes coconut milk]
Cooking Credit: ‘The Fish Whisperer”
HOW TO CLEAN A CONCH
Conch is a large marine snail with a beautiful shell. Conch dishes are considered an island delicacy. Follow these steps to learn how to kill and clean a conch so that you can use it to prepare your favourite recipe. Difficulty: Moderate
Things You’ll Need: Hammer; Paring knife [rh note: + distinctly non-squeamish tendencies]
- Kill and Remove From Shell
- 1 Find the spot on the conch shell that is on the side, between the 3rd and 4th spiral from the center. Use a hammer to make a hole about 2 inches long and ¼ inch wide in this spot.
- 2 Insert a knife into the hole. Feel the hard abductor muscle and cut through it. This will effectively kill the conch. If you feel soft material, do Step 1 again.
- 3 Grab the conch’s claw and pull the meat out of the shell’s large opening.
- Clean the Conch
- 1 Take the black claw and cut all black and white viscera away until you are left with only clean grey and white muscle.
- 2 Place the conch body with the eyes face up and cut off the projection above the eyes and the proboscis.
- 3 Cut out the oesophagus that lies under the skin from the proboscis to the ragged edge of the muscle.
- 4 Find the intestine, which is a dark vein on the underside of the white muscle, and cut it out.
- 5 Slice through the skin from the bottom of the conch meat to the claw and use your thumb or knife to pull the tough skin off. Then remove the claw.
- 6 Refrigerate the conch or use it in your favourite recipe.
Tips & Warnings: Eat a small piece of raw conch as you clean it (the islanders say this will give you vitality). Don’t cut off the claw before you remove the skin because you will need to hold onto it while cleaning.
Credit: eHow (anonymous contributor – thanks, mate)
STOP PRESS: Here’s how it’s done… (replaces the now defunct “account closed”) video link with a cool dude doing much the same)
BONEFISH: DELICACY OR CULINARY NO-NO?
HOW TO COOK BONEFISH (IF AT ALL…)
A very frequent FAQ is “Can you eat bonefish?” The standard reply is “No, not really, but local people consider it a delicacy. However, it is catch and release fishing. Go figure.” Exhaustive research (and there’s very little about this topic) reveals the following helpful guidance
Bonefish Taxonomy – Kingdom: Animalia – Phylum: Chordata – Class: Actinopterygii – Order: Albuliformes – Family: Albulidae – Genus: Albula – Species: Albula Vulpes (strictly you won’t need this for cooking, I do realise, but you’ll need something to read / learn by heart while someone else is filleting the thing – a protracted process)
THE FISHERMAN’S ANSWER
|How we eat them and how to cook ‘em: Normally, bonefish are not an eating fish and are mainly sought for sport. So much so that recipes for the fish are non-existent. So don’t eat ‘em, folks. Just let ‘em go and try to catch ‘em again! Send ‘em back to the sea for someone else to hook. The fish you catch today may be tomorrow’s world record. ‘Fly Fishing Discounters’|
THE COOK’S ANSWER
Recipe for Baked Bonefish “A copy of the recipe below was found posted on a bulletin board on Duck Key. It was written in long hand and had the signature of Mrs Oliver Griswald (Helen Hunter Griswald) at the bottom.
Step I To catch a bonefish: 1 light casting reel; 100 yards 9-thread line; 1 pliant rod with 4-ounce tip; 1 3/4-ounce sinker; 6 hermit crabs. Blend judiciously to catch one 5 pound bonefish ( if you’re lucky . . . and very patient!). Persuade husband to fillet fish. Do not remove scales.
Step II To bake a bonefish: squeeze the juice of two Key limes over the fillets. Dip in bread crumbs that have been mixed with 1/2 teaspoon grated Parmesan cheese for each fillet. Do fillets with butter. Broil until golden brown, with scales down. Note: Gourmets class the delicate white meat of this, the smallest of the tropical game fishes, with the finest seafoods found anywhere…” Source: ‘Duck Key Online’
THE DEFINITIVE IF SOMEWHAT DIDACTIC ANSWER
“How to cook bonefish: DON’T. Don’t eat bonefish. Really… just don’t do it. I know some cultures have a history of doing it, and for them, I say “I wish you wouldn’t.” If you are not one of those people I just say “DON’T DO IT!”
These are game fish that are way too valuable to be eaten. Go get some Mahi Mahi, go get some carnitas or kalua pig. Don’t eat bonefish. In Florida, they figure that each bonefish, over its lifetime will contribute about $75,000 to the Florida economy, about $2,500 each year. This is sustainable, catch and release angling. These are good jobs that value local eyes and local color. This isn’t cleaning up the puke from spring breakers… these are good jobs. I read on one message board a Hawaiian decrying tourist money and stating, firmly, that they don’t need any more tourists. This sounds a little bit like an Alaskan saying there is too much oil or a Nebraskan saying they don’t need any more corn…
If you absolutely MUST cook a bonefish, here is what you need to know:
- Take a 6″ bonefish (bonefish over 6″ are poisonous and will kill you with the slightest taste) and set aside.
- Get a kettle of oil and heat to 350 degrees.
- Put your head in the kettle of oil.
( http://bonefishonthebrain.com/2009/11/14/how-to-cook-bonefish/) %5BUseful site BUT I have a slight feeling that BFotB may not be the right person to be stuck with at a party… on a bonefish topic, anyway]
If, despite everything above, you are determined to cook one, here is a high-speed video of someone preparing a bonefish for cooking. I gave up in despair around the 3 minute mark, and it may help you decide that the enormous effort involved is far too high a price to pay for a couple of fish burgers, and that a quick salad or bag of chips and a Kalik or two-oh-make-that-three would be a sensible alternative…
- 2 satsumas
- third of a cup orange juice
- 5 cubes ice
- 1 to 2 shots Bacardi Gold
- a splash of Grenadine
Instructions: Peel 2 satsumas. Throw them into a blender add a third of a cup orange juice and then 5 ice cubes. Add 1 to 2 shots barcardi gold. Blend till ice has broken down into a slush. Pour into glass. Add a splash of raspberry grenadine.
(To http://www.cocktailmaking.co.uk – Cheers!)
STEAMED ABACO WILD HOG
- 2 pounds wild hog meat cut into 2-inch cubes (bones included)
- Salt, pepper and cayenne pepper
- Frying fat such as bacon dripping
- 1 large onion, sliced
- 1 – 2 tablespoons tomato paste
- Place meat and salt in cooking pot and add water to cover. Cook until tender 1 – 1½ hours.
- Discard water. Brown meat in the pot using bacon fat or any fat preferred – turn meat to brown on all sides.
- In Dutch oven, saute the onion, using one to two tablespoons fat or oil; add 1 – 2 tablespoons tomato paste.
- Stir until heated through and well mixed. Add meat, seasoning and about one cup water. Simmer until sauce thickens.
Serves 3 – 4
To http://recipeisland.com/blog1/recipe-island/bahamas-recipes/bahamas-steamed-abaco-wild-hog – ‘Respect’