“Cioppino” a la Iguana Isle

Serves 4-6 persons

Ingredients:

4 Quarts Fish, or Shrimp stock

3 Cloves garlic, minced

3 cups tomatoes, diced

½ cup Extra Virgin Olive Oil

6 Bay Leaves

2 Tablespoons Sea Salt

1 Tablespoon Ground Black Pepper

1/2 teaspoon Delacroix Island Creole Seasoning

1 Large Vidalia Onion

 1/2 Cup Celery, chopped

1/4 Cup Carrots, chopped

2 Pound Fresh Snapper, cubed

1 Pound Fresh lobster meat, chopped

12 ea. Mussels

12 ea. Jumbo Shrimp

Steps:

1. Add stock, garlic, bay leaves, salt, pepper and olive oil. Bring to boil.
2. Add tomato sauce, onion, carrots and celery and cook over medium heat for 20 minutes.
3. Add fish and shellfish and simmer for 5 minutes.
4.  Serve in deep bowls dishing into each bowl a variety of fish and shellfish. Serve with warm baguettes or French bread.

Pollo con Piña a la Antigua( Cuban style Chicken with Pineapple)

Ingredients:

1 lime

1 4-pound chicken (cut into 8 pieces)

Kosher Salt for seasoning

fresh ground black pepper for seasoning

1/4 cup olive oil

1 medium onion, diced

1 Clove Garlic, Minced

2 ripe tomatoes, peeled and chopped

1 jalapeno pepper, seeded and diced

1/4 teaspoon dried oregano

1 bay leaf

1 cup chicken stock

2 cups fresh pineapple, chopped

4 tablespoons rum

Steps:

1.        Place cut chicken into a non-reactive dish, add grated lime rind and squeeze the juice from the lime on the chicken.

2.        Rub the juice and rind into the chicken, then season the chicken with salt and pepper.

3.        Let marinate for thirty minutes.

4.        Heat the olive oil in a frying pan and brown the chicken pieces on all sides.

5.        Transfer the chicken to a heavy stock pot.

6.        In the remaining oil still in the frying pan, sauté the onion and garlic until softened, but not browned.

7.        Add tomatoes, hot pepper, oregano, and bay leaf.

8.        Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.

9.        Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.

10.     Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.

11.     While the chicken is cooking, put the cut pineapple and juice in a small sauce pan and cook over medium heat until it is reduced by half.

12.     Add the rum and continue to cook for two more minutes.

Butter Chicken

Ingredients:

1 Cup Plain Yogurt
2 Ounces Ground Almond Flour
1 1/2 teaspoon Chili Powder
1/4 teaspoon Crushed Bay leaves
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Cinnamon
1 teaspoon Garam Masala
4 Green Cardamom pods
1 teaspoon Ginger, Minced
1 teaspoon Garlic, Minced
1 Pound Diced Tomatoes
1 1/4 teaspoon kosher Salt
2 pounds Boneless Skinless Chicken Breast , cubed
3 Ounces Unsalted Butter
1 Tablespoon Canola oil
2 medium Onions, sliced
2 tbsp fresh Cilantro, chopped
4 Tablespoons Heavy Cream

Steps:

1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large non-reactive bowl and pour over the yogurt mixture. Reserve.
3.  Mix together the butter and oil in a large Sauté pan or Wok.
4.  Add the onions and sauté for about 3 minutes, or until slightly golden.
5.  Add the chicken mixture and stir-fry for about 7 to 10 minutes.
6. Stir in about half of the cilantro and mix well.
7.  Add the cream and bring to the boil. Stir to blend.
8.  Garnish with the remaining chopped cilantro and serve with steamed basmati rice and Naan bread.

Delacroix Island Chicken & Sausage Gumbo

Did you know “Gumbo” is the African word for Okra?Ingredients:
		1/4 cup peanut oil or vegetable oil 1 medium onion, diced 1/2 Cup Celery, diced 1 green bell pepper, diced 1 pound Andouille Smoked Sausage, skin/casing removed, diced 2 pounds Boneless/Skinless Chicken Breast, cubed 1/2 cup All Purpose Flour 1/2 gallon of water 1 level tablespoon Delacroix Island  Creole seasoning 1/2 teaspoon  Kosher Salt 1/4 teaspoon ground Black Pepper 1/4 teaspoon Cayenne Pepper 1 teaspoon Garlic, Minced 2 Bay leaves 1 Puck Jus de Poulet 1 Cup Diced Tomato 1 Cup Cut Okra 1/4 Cup Chopped Parsley 1 Tablespoon Gumbo Filé  Steps:
	On low heat cook the oil and flour  until a dark (peanut butter colored) roux is prepared. Stir often to prevent onions from burning. Turn heat up to medium. Add the cubed chicken pieces onions, andouille sausage; then add all of your seasonings to the pot. Continue to sauté for 2 more minutes, stirring often to prevent burning or scorching. Add the celery, bell pepper,water and stir. Bring your gumbo to boil for about 15 minutes, then, reduce heat. Add Diced Tomato, and Okra. Simmer your gumbo for about 30 minutes and skim any oil that accumulates on the surface. Remove from heat and add gumbo filé. Stir to incorporate. Add chopped Parsley and serve over steamed rice.

Cayo Hueso Conch Chowder

Ingredients:

3 Slices Bacon, Chopped

4 Allspice Berries,  Whole

2 Bay Leaves

1 Sprig Fresh Thyme

1 1/2 cups yellow Onions , Chopped

1/2 Cup Celery, Chopped

1/2 Cup Carrots, Chopped

1/2 Cup Green Bell Peppers, Chopped

1 Habañero Pepper, stemmed, seeded, and minced, or to taste

2 teaspoons Garlic, Minced

4 Cups  Tomatoes, Diced

6 Cups shellfish stock or clam juice

1 1/2 Pounds Potatoes, quartered

2 Pounds conch meat, Ground ( You can substitute Clam meat in place of Conch)

1 Tablespoon fresh lime juice

1 Tablespoon Caribbean Style Wing Sauce

1/4 Cup Chopped Parsley

Steps:

1. In a large pot, cook the bacon over medium heat until browned and the fat is rendered, about 5 minutes.
2. Remove the bacon leaving only the rendered fat in the pot..
3. Place the allspice, bay leaves, and thyme into the center of a 6-inch square piece of cheesecloth( or large tea strainer),. Draw up the sides to form a pouch and tie with kitchen twine to form a bouquet garni.
4. Add  the onions, celery, carrots, and bell peppers to the fat and cook over medium-high heat, stirring, until soft, about 4 minutes. Add the habañero and garlic and cook, stirring, for 30 seconds.
5. Add the tomatoes and cook, stirring, for 2 minutes.
6. Add the stock and potatoes and bring to a boil.
7. Add the bouquet garni, reduce the heat, and simmer, stirring occasionally, for 25 minutes.
8. Add the conch and cook until the meat is tender, about 20 minutes.
9. Remove from the heat and discard the bouquet garni. Add the lime juice, wing sauce and parsley, stir to combine, and adjust the seasoning to taste.
10. Ladle into soup bowls and serve.

Delacroix Island Shrimp Jambalaya

Ingredients:

1 Pound Medium Shrimp, peeled, deveined and chopped

4 Ounces Chicken breast, cubed

1 Tablespoon Delacroix Island Creole Seasoning

2 Tablespoons Olive Oil

1/4 Cup Onion, Chopped  

1/4 Cup Green Bell Pepper, chopped

1/4 Cup Celery, Chopped

2 Tablespoons Garlic, Chopped

1/2 Cup Tomatoes, Diced

3 Bay Leaves

1 teaspoon Worcestershire Sauce

1 teaspoon Louisiana Hot Sauce

3/4 cup White Rice

3 Cups Chicken Stock

5 ounces Andouille Sausage, sliced

Salt and Black Pepper

Steps:

1. In a bowl combine shrimp, chicken and Delacroix Island Creole Seasoning, and mix in seasoning well.
2. In a large saucepan heat oil over high heat with onion, pepper and celery, sauté 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.
3. Stir in rice and slowly add chicken stock.
4. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
5. When rice is just tender add shrimp and chicken mixture and sausage.
6. Cook until meat is done, about 10 minutes more.
7. Adjust seasoning to taste with salt, pepper and creole seasoning.

Caribbean Sherry Pepper Sauce

• 2 fresh Habañero Chilies
• 4 Thai Bird Chilies
• 4 Medium Garlic Cloves, Peeled
• 2 cups Cream Sherry
• 1 sprig Fresh Rosemary
• 1 sprig fresh thyme
• 1 Teaspoon Black Peppercorns
• 1/8 teaspoon Nutmeg
• 3 Allspice Berries
• 1/4 teaspoon Brown Mustard Seeds
• 2 Bay Leaves
• 1 Each Cinnamon Stick
• 1 Cup Dark Rum

Mix all ingredients in a large jar, shake well, and place in the refrigerator several weeks to steep. Strain, and reserve liquid.

Bermuda Fish Chowder

Ingredients:  

1 Pound Red Snapper Filet, 1″ cubes  

6 Cups Fish Stock  

2 Bay leaves  

1 Garlic Clove, Minced
2 tablespoons Unsalted Butter
2 mediums Celery stalks, chopped
1 medium Carrot, chopped
1 medium Onion, chopped
2 large Tomatoes, peeled, seeded and chopped
1 Cup White Wine
2 teaspoons Fresh Lemon Juice
1-1/3 teaspoon Tomato paste
1/2 teaspoon Paprika
1/2 teaspoon Ground thyme
1/4 teaspoon Freshly ground white pepper.  

1 teaspoon Kosher Salt
1/4 teaspoon Hot Pepper Sauce *see note  

Steps: 

  

Melt butter in heavy large saucepan over medium-high heat. Add celery, carrot, onion and cook until vegetables begin to soften, stirring frequently, about 8 minutes.  

Mix in tomato paste, garlic, lemon juice, bay leaf, paprika, thyme, pepper, salt. Mix Well.  

Deglaze with Wine.  

Add stock and bring to boil. Reduce heat and simmer 20 minutes.  

Add Snapper, and allow to simmer 10 minutes.  

3. Discard bay leaf. Mix in hot pepper sauce, and serve immediately.  

Note* The use of sherry pepper sauce is a Bermuda tradition that first became popular with British sailors looking to offer flavor to their foods and has been in use on the island for hundreds of years. While a brand called Outerbridge’s is the most famous of all Bermuda Sherry Pepper Sauces it is not always easy to get your hands on a bottle. We have provided a recipe so you can make a Caribbean Sherry Pepper Sauce  of your own.  

*Caribbean Sherry Pepper Sauce  

2 fresh Habañero Chilies  

4 Thai Bird Chilies  

4 Medium Garlic Cloves, Peeled  

2 Cups Cream Sherry  

1 sprig Fresh Rosemary  

1 sprig fresh thyme  

1 Teaspoon Black Peppercorns  

1/8 teaspoon Nutmeg  

3 Allspice Berries  

1/4 teaspoon Brown Mustard Seeds  

2 Bay Leaves  

1 Each Cinnamon Stick  

1 Cup Dark Rum  

Mix all ingredients in a large jar, shake well, and place in the refrigerator several weeks to steep. Strain, and reserve liquid.

Cuban Style Roasted Pork

Cuban style roasted pork has a very distinctive flavor profile that is obtained from the mojo marinade that is used to season the dish. Mojo sauce is a spicy, citrus infused condiment and marinade popular in the Caribbean, especially Cuba. You would traditionally find mojo roasted pork served with whipped Yucca, and Plantains as an entrée. The Cuban sandwich is also made with thinly sliced mojo pork, and is perhaps the most popular pressed sandwich served in South Florida today.

Ingredients:

1 cup lime juice
1 cup orange juice
10 cloves garlic, minced
4 teaspoons ground cumin

1 jalapeño pepper, sliced
2 teaspoons fresh thyme

2 tablespoons fresh cilantro, minced

3 tablespoons fresh oregano, minced
4 bay leaves

1 large onion, sliced
1 boneless Pork loin roast
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

 Steps:

1. Combine the lime juice, orange juice, garlic, cumin, jalapeño, thyme, cilantro, oregano blend.
2.  Pour 1/2 of the marinade into a large glass dish, or resealable plastic bag; add the roast, refrigerate overnight.
3. Refrigerate remaining marinade.
4. Layer the bottom of your baking dish with sliced onions.
5. Place the roast in large baking dish; Pour reserved marinade over the roast.
6. Cover and bake at 350 degrees for 1 hour, uncover; Baste with pan drippings.
7. Bake 15 minutes longer or until a meat thermometer inserted in the center reads 165 degrees.
8. Discard bay leaves.
9. Let roast stand for 15-20 minutes before serving.