Blackened Redfish

We think this is one of the best ways to prepare fish, however a great deal of smoke is created during the cooking process. Please remember that it’s always a good idea to cook outdoors when preparing foods with “Blackening Spice”.

Ingredients:

1/4 Cup Amelia Island  Blackening Seasoning

12 oz. Unsalted Butter, melted

6 1⁄2″-thick 8-oz. skinless, boneless red drum, black

drum, or red snapper filets

Steps:

1.  Put 2 tablespoons of the butter into each of six small ramekins; set aside and keep warm. Put remaining butter into a wide, shallow dish. Dip each filet in melted  butter and place on a parchment paper–lined sheet tray. Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.

2.  Preheat oven to 200°. Turn on ventilation system and open windows.

3. Heat a large cast-iron skillet over high heat until white and ashy, 8–10 minutes. Carefully place seasoned  filets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each
filet.

4. Cook until bottom of each filet appears charred, about 2 minutes. Turn filets over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through (time will vary according to heat of pan).

5. Transfer to a sheet tray on a rack and keep warm in oven.

6. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted
butter.

SERVES 6

“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.

Mexican foods

The street foods of Mexico that serve as the snacks we’ve all grown to love are known as Antojitos. Most Antojitos begin with the centuries-old ingredients of water and corn used to form a rustic Dough. This dough is known as Masa. Masa is the basis of the quick flat bread the tortilla, the tortilla serves as both a plate, and spoon in Mexico so it’s perfect when served during casual get togethers. You’ll find Masa Harina readily available in your local grocery store, and is highly recommended that you pick up a bag to create homemade tortillas when serving Mexican foods.

Melted cheese with mushrooms and poblano chilies

Ingredients:

1 poblano chili, roasted, peeled and cut into strips

2 tablespoons unsalted butter

3 ounces Crimini mushrooms, sliced

2 cups grated cheddar or Monterrey Jack cheese

salt and pepper to taste

Steps:

1. sauté the chili strips in 1 tablespoon of unsalted butter, season with salt and pepper and set aside.
2. Sauté the mushrooms in the remaining unsalted butter until they begin to lose their juices. Season with salt and pepper and set aside.
3. Lightly grease two small flame proof soufflé cups. In one, place half the cheese and half the chili strips.
4. In the second dish, place the remaining cheese and half the mushrooms.
5. Cover the soufflé dishes with aluminum foil and set over low heat until the cheese begins to melt, about three minutes. Uncover and cook another two minutes or until the cheese is completely melted.
6. Add the remaining mushrooms and chili strips to their respective soufflé dishes.
7. Serve hot with flour tortillas, and fresh salsa so the cheese can be used in preparing individual tacos.

 

Mexican Salsa

This fresh salsa is used to make the classic condiment that complements the foods served in every Mexican restaurant. Please note that the ingredients should be chopped by hand, and not puréed.

Ingredients:

3 tomatoes, chopped

1/2 cup onion, chopped

3 jalapeño peppers, seeds and stems removed, minced

1/2 cup cilantro, chopped

2 tsp. lime juice

salt and black pepper to taste

1/4 teaspoon Santa Catalina Guacamole Seasoning

Steps:

1. Combine the tomatoes, onion, chilies, cilantro, salt and lime juice in a small non-reactive dish. Stir well and adjust the seasonings to taste with Santa Catalina Guacamole Seasoning. Allowed to rest one hour in the refrigerator prior to service to allow the flavors to blend.

Tortillas made with Masa Harina

While fresh Masa is certainly available throughout the Southwest, many will find the only Masa available at the local supermarket will be a dried version known as Masa Harina. Masa Harina, a unique kind of flour, must be used when making tortillas. Please do not attempt to substitute corn flour, or cornmeal in this recipe.

Ingredients:

2 cups of Masa Harina

1 1/2 cups lukewarm water (approximately)

Steps:

1. Place the Masa Harina in a large bowl and add the lukewarm water, mixing with your hands to incorporate the flour and form a ball. Cover with a cloth and let stand for 5 to 10 minutes.
2. Heat a Comal, or cast iron skillet (ungreased). Need to go for 2 to 3 minutes, then form into a ball approximately 1 1/4 inch in diameter.
3. Cover your tortilla press with a sheet of plastic wrap and place a ball of dough in the center. Place another sheet of plastic wrap on top, lower the lid of the press and push down on the handle. The tortilla form should be porn a half to 5 inches in diameter.
4. Open tortilla press and remove the top sheet of plastic wrap from the tortilla. With the tortilla using the bottom sheet and turn it over onto your hand.
5. Peel off the bottom sheet of plastic wrap and place the tortilla on the hot Comal or skillet.
6. As soon as the edges of the tortilla start to dry out, approximately 30 seconds, turn it over.
7. The second side for approximately 20 seconds and turn the tortilla again. After cooking for about 20 seconds longer, remove the tortilla from the heat. Transfer to a cloth, or tortilla warmer so that the tortilla may remain covered.

Islamorada Fish Curry

Ingredients:

1 Pound Yellowtail Snapper Filets, cubed

1 teaspoon Ground Cumin

2 Tablespoon Annatto oil

1 oz. Alice Shoals Jamaican Curry Powder

1 teaspoon Paprika

1 Onion, chopped

1 Clove Garlic, minced

1/2 Cup Green Tomato, finely chopped

½ teaspoon Sea Salt

freshly milled black pepper, to taste

1 Tablespoon Cilantro, Chopped

Steps:

1. Clean, wash, and season the fish with salt and freshly milled black pepper.
2. Add the oil to a large sauté pan and place over medium heat.
3. Add onions and garlic, and sauté, stirring often.
4. Allow onions to become golden brown, reducing heat if necessary to prevent burning.
5. Add curry powder, cumin, paprika, salt, and green tomato to the onions.
6. Then add about 2 cups water and stir well.
7. Cook until thickened (about 10 minutes). Then add fish and simmer in curry sauce for about 15-20 minutes.
8.  Garnish with chopped cilantro and serve immediately with steamed rice.

Steak Picado

Ingredients:

1 pound  top round cut into strips

1 tablespoon olive oil

 1 teaspoon achiote powder or paste

1 teaspoon garlic, minced

1 large yellow onion, sliced

1 large Anaheim pepper, de-seeded and sliced

 1 medium tomato, diced

 1 cup beef stock

Steps:

1. Dredge the beef in seasoned flour
2. Sauté in oil until lightly browned
3. Add achiote, stir
4. Add garlic, onion, peppers and tomato
5. Stir well and sauté until vegetables are soft
6. Add stock, reduce heat to a simmer, cover and cook until tender

Tybee Island Pulled Pork

If you’re a fan of pulled pork, but don’t have a great deal of time to spend in the kitchen here’s a version made using your slow cooker. If you get this in the cooker while having your morning coffee it’s ready and waiting when the work day is complete! Great barbecue flavor is always a winner around Iguana Isle!

Cook Time:
10 minutes prep, 4-8 Hours cook time

Makes 16-20 servings

Ingredients:
1 each  5-7 pound boneless pork butt (shoulder)
2 Ounces Tybee Island Southern Style Barbecue Rub

1 bottle Marigot Bay Mango Barbecue Sauce
1/2 Cup water

Soft sandwich buns

Steps:

1. Combine the Tybee Island Southern Style Barbecue Rub in a medium bowl with 1 tablespoon water and rub evenly over roast. Allow to rest at least 1 hour (overnight in refrigerator for best results).
2. Place meat in a 6-quart slow cooker. Add water and 1/2 bottle Marigot Bay Mango Barbecue Sauce.
3. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
4. Remove pork to a large cutting board or platter and let rest for 10-15 minutes.
5.  Pull, slice or chop your pork  to serve.
6. Serve on buns with sides of  barbecue sauce.

Iggy’s Serving Suggestions:
Serve with baked beans, coleslaw and potato chips for  a quick lunch, but you’re looking to give your friends and family that glorious gift of a “food coma” don’t overlook a side of Red Beans & Rice as an option.

Snapper Vera Cruz

We decided to add a favorite seafood dish to the blog today ……30 minutes from start to finish!!! 

Ingredients:

2 Pounds Red Snapper Filets, Cut 6 oz. 

1/4 cup lime juice (2 large limes) 

4 Beefsteak Tomatoes, peeled and seeded, diced 

2 tablespoons Olive Oil 

2 Large Onions, Julienned 

2 Jalapeño Chilies, Seeded and finely minced 

3 Cloves Garlic , Minced 

2 Tablespoons Capers 

1/4 Cup Spanish Olives, Chopped 

1/4 Cup Tomato Juice 

1/8 teaspoon Cinnamon 

1/8 teaspoon Ground Cloves 

1/2 Teaspoon Paprika 

1/4 Teaspoon Cumin 

1/4 Teaspoon Chili Powder 

1/4 Teaspoon Kosher Salt 

1 Tablespoon Cilantro, Chopped

Steps:

1. Marinate snapper fillets in lime juice for one hour, refrigerated, turning once halfway through the marinating process..

2. Heat oil in large sauté pan. Cook onions over medium heat until they become translucent. Add chilies and garlic. Cook, stirring, for 1 minute. Add tomatoes and tomato juice. Add capers, olives, cinnamon and cloves. Simmer 10 minutes.

3. Remove snapper from marinade, but do not dry. Add Snapper to the tomato mixture.

4. Add cumin, paprika, chili powder and stir. Make sure fish is covered with sauce. Cook, partially covered, about 8 minutes, or until fish is done. Remove from heat, add cilantro.

Serve over Rice

Belizean habañero hot sauce

In order to preserve the habañeros distinctive flavor, we do not cook the chilies with the other vegetables, but instead add them at the end. To reduce the heat of this very hot sauce, decrease the amount of chilies or increase the amount of carrots. The sauce will keep for several months in the refrigerator and is used for cooking as well as a table condiment served with seafood.

Ingredients:

1 small onion, chopped

2 cloves garlic, chopped

1 tablespoon vegetable oil

1 cup carrots, chopped

2 cups water

3 habañero peppers, seeds and stems removed, minced

3 tablespoons fresh lime juice

2 tablespoons distilled white vinegar

1 teaspoon sea salt

Steps:

In a skillet, sauté the onions and garlic in oil until soft. Add the carrot and water and bring to a boil. Reduce the heat and simmer until the carrots are soft.

Remove from the heat and transfer to a blender or food processor. Add the chilies, lime juice, vinegar, and salt and purée until smooth. Allow to cool to room temperature or chill prior to service.

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.

Pineapple Upside Down Cake

Ingredients:

1/2 cup unsalted butter, melted

1 pound sliced pineapple rings

2 cups  cake flour, Sifted

2 teaspoons baking powder

2 cups  granulated sugar

3/4 cup warm milk

1 tablespoon spiced rum

1 1/2 cup light  brown sugar

1 dozen maraschino cherries, halved

5 eggs

1 tablespoon of lemon juice

Steps:

1. Preheat oven at 350°F
2. Brush a 8 X 12 rectangle pan or round equivalent with the melted butter making sure to get the entire surface.
3. Sprinkle the bottom of the pan with the brown sugar.
4. Line the bottom of the pan with pineapple slices in a uniformed manner as not to overlap, but cover the bottom.
5. Now place the cherry halves  into the center of each pineapple ring. If you prefer, the cherries can be omitted all together.
6. Sift the flour and baking powder together several  times, set aside.
7. Beat the eggs at medium speed until they  appear thick and fluffy.
8. Gradually add the sugar, in several additions, into the eggs while the mixer is on a low speed. Then add in the lemon juice, and rum.
9. Fold in the flour and baking soda mixture while gradually adding the warm milk.
10. Once the cake batter is blended smooth, pour it over the fruit inside the pan.
11. Bake at 350°F for about 45 minutes, or until a toothpick inserted in the center is removed clean.
12. Turn over onto a dish while still warm, and reserve for service.