Yellowtail Snapper Matecumbe

Named after Matecumbe Key, this dish is often requested by locals, and the tourists that visit South Florida as a flavorful use of one of the most plentiful fish species in the area. You will find several variations of this dish served in popular restaurants throughout the Florida Keys. Our version uses fresh lime juice, however you will find some establishments that use fresh lemons to replace the limes.

Ingredients:

1/2 Spanish Onion, Diced

1/2 Cup Capers

1 Clove Garlic, Minced

5 Shallots, Minced

2 Tablespoons  Parsley, Chopped

5 Beefsteak Tomatoes, Diced

1/4 Cup Fresh Basil, Chopped

1/2 Tablespoon Sea Salt

1/2 teaspoon Freshly Milled Black Pepper

3 Limes, juiced

1 Cup Extra Virgin Olive Oil

6 Yellowtail Snapper Filets

Salt and Freshly Milled Black Pepper, To Taste

Directions:

 

Preheat oven to 375°F with rack in the center position.

Rinse fish filets in cold water, and lightly season with salt, and Freshly milled black pepper. Reserve in the refrigerator while you prepare the sauce.

Mix all remaining ingredients in a non-reactive bowl  to thoroughly combine. Refrigerate 1 hour prior to cooking to allow flavors to blend.

Heat Sauté pan over medium heat, and add 1 tablespoon olive oil to sear the snapper filets for 3 minutes on each side, or until lightly golden.

Transfer filets to a non-reactive baking dish, and cover with sauce.

Panela Cheese with Oregano- QUESO PANELA CON ORÉGANO

Panela Cheese is one of the most popular fresh cheeses in Mexico. This cheese is mild, white, and crumbly. It will not run when heated–it will get soft and creamy but will hold its shape. Panela cheese is used in Mexico for many dishes and is commonly crumbled over salads, tacos, enchiladas and burritos.

Ingredients:

1 Pound Panela Cheese

6 Cloves Garlic, Minced

1/3 Cup Extra Virgin Olive Oil

1/2 Cup Canola Oil

2 Tablespoons Dried Oregano

steps:

Place the cheese in an oven proof baking dish, and gently pierced with a fork.

In a small saucepan, heat the canola oil until it just starts to shimmer.

Add the extra virgin olive oil to the canola, and immediately add the garlic, and oregano.

Allow to cool, and pour over penela cheese. Refrigerate, covered, for at least six hours, preferably overnight. During this time, pace the cheese with the oil 3 to 4 times.

Preheat the oven to 350°F. Bake the cheese for 15 minutes or until slightly soft. Serve warm with fresh tortilla chips or sliced crusty bread.

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.

Grilled Moroccan Style Lamb with Vegetable Rice Pilaf

Ingredients:

2 Pounds Lamb Tenderloin

2 Cups Long Grain White Rice

2 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

1 Onion, chopped

2 Cloves Garlic, finely minced

1/2 teaspoon Sea Salt, or to taste

1 Ounce Perejil Island Moroccan Style  Lamb Seasoning

1/4 Cup Fresh Cilantro, Chopped

1/4 Cup Green Peas

1 Red Bell Pepper, diced

1/4 Cup Carrot, finely minced

4 1/2 Cups Chicken Stock

1/4 teaspoon Saffron threads, crushed

Mint Yogurt Sauce Ingredients:

3/4 Cup Plain Yogurt

2 Tablespoons Red Onion, Minced

1 Tablespoon Fresh Dill, Chopped

1 Tablespoon Fresh Mint, Chopped

1 Tablespoon Fresh Lime Juice

1 Tablespoon Extra Virgin Olive Oil

1/2 Teaspoon Fresh Ground Black Pepper

1/4 Teaspoon Sea Salt

Garnish:

1 Cup Mint Yogurt Sauce

1 Cup Lettuce leaf

1/2 Cup Tomato, Diced

4 Each Warm Naan Bread or Pita

1/2 Cup Cucumber, Diced 

Steps:

1. Add all the Perejil Island Moroccan Style  Lamb Seasoning to a dry heavy sauce or sauté pan over medium heat.
2. Stir for approximately 1 minute or until fragrant; remove from heat source.
3. In a large mixing bowl, add the Lamb, 1 Tablespoon Perejil Island Moroccan Style  Lamb Seasoning , and 1 teaspoon cold water, and gently mix together with your hands until Lamb is coated.
4. Cover and chill in the refrigerator until you are ready to grill.
5. Add the Olive Oil, Carrot, Onion, Green Peas and Bell Pepper  to a large sauté pan, and cook over medium heat until the vegetables become soft.
6. Add Butter , Rice and 1 teaspoon Perejil Island Moroccan Style  Lamb Seasoning  to cooked vegetables and stir over medium heat until rice just begins to color.
7. Add the Stock, Garlic  and Saffron to the rice, stirring only once. Bring the stock to a simmer, and adjust the seasoning if desired.
8. Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 20-25 minutes, or until the liquid is absorbed and the rice is tender. Reserve until service.
9. Lighty brush the Lamb with olive oil.
10. Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
11. Allow Lamb to rest while you prepare the garnish.
12. Mix together the sauce ingredients in a bowl.
13. 13.  Slice Lamb thin and place platter
14. 14.  Fluff the rice with a fork, place in a bowl and serve.

Cayman Islands Style Mango Chutney

Ingredients:

3 ripe mangoes, peeled, diced
1 tbsp extra virgin olive oil
1/2 green bell pepper, diced

1/2 red bell pepper, diced
1/2 red onion, finely diced
2 tbsp brown sugar
1 tbsp dark rum
1/4 tsp ground cinnamon
2 tbsp malt vinegar
1 tbsp Caribbean style hot sauce

1 tbsp cilantro, chopped
salt and black pepper, to taste
1/4 cup golden raisins

Steps:

1. Combine the mangoes, oil, onion and  bell pepper in a small pan and sauté, stirring frequently for about 10 minutes, or until the onions are soft and translucent.
2. Add all the remaining ingredients (except the raisins) and bring to a simmer. Cook on low heat for 15 minutes then add the raisins and continue cooking for a further 30 minutes.
3. Take off the heat, add cilantro and set aside to cool.
4. Transfer to a non reactive container, and refrigerate.

Rikkita Beef

If you are looking for a variation of the roast beef dinner try this recipe commonly served on the menus of popular restaurants in St. Kitts and Nevis. While traditionally Rikkita is finished  with Italian Dressing, we prefer the flavors of our Chimichurri style dressing, and think you will too!

In St. Kitts you would serve this meal with Rice and Peas, or even a roasted Pumpkin, or squash that pairs nicely with Dark Rum garnished with a stick of freshly cut Sugar Cane, or Ting, a sugary grapefruit drink.

Ingredients:
2 Pounds Beef Eye of Round
1/2 teaspoon Cayenne Pepper
3 Cloves  Garlic, Minced
2 Serrano chili peppers, finely cut

1 large White Onion, Sliced
1 Tablespoon Alice Shoals Jamaican Curry
1 cup Champagne

1/2 teaspoon Freshly Ground Black Pepper

1 teaspoon Kosher Salt
1 bunch fresh flat-leaf parsley, finely chopped

2 bay leaves

4 Cloves Garlic, minced

1 1/2 teaspoons Paprika

1 tablespoon fresh Oregano leaves, finely chopped

1/2 Cup Red Wine Vinegar

1 1/2 Cups Herb infused Extra-Virgin Olive Oil  

1/2 teaspoon Freshly Ground Black Pepper
Directions:

 

1. Poke holes in Beef with a sharp knife to aid in the permeation of the marinade.
2. Mix 3 cloves minced  garlic, Champagne, and Serrano peppers in a large glass dish or plastic bag with the Beef and marinade several hours  so meat absorbs flavor.
3. Make sauce by mixing Parsley, 4 cloves minced garlic, Paprika, Oregano, Red Wine Vinegar, Herb Infused Oil, and Black Pepper. Reserve for service.
4. Remove Beef from marinade, but reserve. Sear beef in large sauté pan, and transfer to crock pot with curry powder, onion, Serrano pepper and marinade.
   Cook meat on low setting approximately 4 hours until tender.
5. Place meat on large serving platter, pour sauce over meat and serve.

Grilled Cajun Style Ribeye Steak with Whipped Sweet Potatoes, Roasted Spaghetti Squash, and Vidalia Onion Marmalade

 

 

 

    

Grilled Cajun Style Ribeye Steak with Whipped Sweet Potatoes, Roasted Spaghetti Squash, and Vidalia Onion Marmalade

 

 Grilled Cajun Style Ribeye Steak

 

1 Each 22 Ounce Bone In Ribeye Steak

1/2 Teaspoon Canary Island Cajun Steak Seasoning

Steps:

1).Season both sides of Ribeye and Grill until desired degree of doneness is achieved.

 

 

 

 

Isle of Capri infused Olive Oil

2 Tablespoons Isle of Capri Herb Seasoning

1/2 Cup Extra Virgin Olive Oil

Steps:

Add Oil and Seasoning blend to small saucepan, and heat until oil just starts to ripple. Remove from heat, and reserve to be used as infused oil.

Whipped Sweet Potatoes

3 or 4 Small Sweet Potatoes

1 1/2 Tablespoons Unsalted Butter

1/8 teaspoon Ground Cinnamon
2 Tablespoons Orange Juice
2 Tablespoons Heavy Cream

2 Tablespoons Light Brown Sugar

1 Fluid Ounce Spiced Rum

Steps:

1). Peel and boil sweet potatoes. When tender, pour off water. Add orange juice, butter, heavy cream, sugar, rum, cinnamon and whip with mixer.

Herb Roasted Spaghetti Squash

2 Tablespoons Isle of Capri Infused Oil

1 medium sized Spaghetti Squash

Steps:

Preheat oven to 350° F

1).Split Spaghetti Squash in half lengthwise, and remove seeds using a spoon.

2). Brush Inside of Squash generously with Infused Olive Oil

3). Place Squash face down on rimmed sheet pan, and bake in oven for 1 hour, or until just soft to the touch.

4). Remove squash from oven, and while holding with a kitchen towel, lightly scrape with a fork to remove vegetable insides from the skin.

5). Reserve for Service

Vidalia Onion Marmalade

Ingredients:

1 Medium( 7 Ounce) Vidalia Onion, Peeled, and Sliced

2 1/2 Ounces Brandy

1/2 Ounce Honey

1 Pinch Sea Salt

1 Pinch Freshly Milled Black Pepper

Steps:

1). Place all ingredients into a small sauce pan, and simmer on stove, stiring occasionally, until Onion is caramelized, and the majority of liquid has been absorbed. Reserve for service.