Below you'll find a list of all posts that have been categorized as “Recipes”
This is an easy to prepare, and very tasty, alternative to bottled dressings. Increase or decrease the amount of blue cheese to suit your taste.
1 cup mayonnaise
½ cup sour cream
2 tablespoons minced onion
2 tablespoons distilled white vinegar
4 ounces crumbled blue chees
Combine all the ingredients in a bowl and mix until well blended. Cover and refrigerate for a couple of hours. Use within 10 days.
It’s really exciting to discover a unique but authentic island hot sauce recipe! This makes enough sauce to last for maybe a year in the refrigerator. Note that it is uncooked. Grind or process the peppers in a well-ventilated space, or preferably outdoors. Warning: the heat level of this sauce is off the scale, so use it sparingly. The Bahamas have an extensive sea salt extraction operation, so that is the preferred salt.
1 pound goat peppers (habaneros), seeds and stems removed, halved
½ pound garlic, peeled
White vinegar as needed
Sea salt to taste, about 1 teaspoon
Olive oil as needed
In a food processor, combine, in small batches, the goat peppers and garlic and puree into a paste. Make sure that the peppers and garlic are well mixed. Place in a large jar and cover with vinegar. Add the sea salt and mix well. Then pour 2 inches of olive oil on top of the mix. K.B. says the oil keeps the air out and preserves the pepper.
Another incredibly hot condiment, this rub should be used sparingly. You can use any piquins, chiltepins, tabascos, or other small, hot chiles in this recipe. It is good to coat fish to be grilled or conch to be fried up in oil. Rub the mixture lightly onto the fish fillet or conch. Squirt lime juice over the food. Then seal in a zip bag for 2 to 3 hours before cooking.
1 handful (½ cup) bird peppers, fresh or dried
1 teaspoon sea salt (or more to taste)
2 teaspoons fresh thyme, minced
In a mortar, grind together all the ingredients into a paste.
Here is a typical Bahamian fried chicken recipe that varies only slightly from island to island, and there are hundreds of islands. Serve with potato salad and a rum punch
1 chicken, cut up
1/4 cup K.B.’s Goat Pepper Sauce or your favorite habanero hot sauce
Salt and pepper to taste
2 eggs, beaten
2 tablespoons evaporated milk
Vegetable oil for deep-frying
Flour as needed
Breadcrumbs as needed
Additional goat pepper sauce or habanero hot sauce
Combine the chicken, pepper sauce, and salt and pepper in a zip bag. Marinate in the refrigerator for 2 hours. In a bowl, combine the eggs and the evaporated milk. Heat the oil until hot in a deep-fryer. Remove the chicken and dip in the flour, then in the egg mixture, and finally in the bread crumbs. Place in the deep-fryer and cook until golden brown. Serve with additional sauce as desired.
A remake of a classic early English horseradish sauce, this pungent condiment is perfect for rare roast beef or steak, smoked salmon, and any fried or baked fish dish. Make it just before you are ready to serve the meal.
1 teaspoon dry mustard
1/4 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper
1 tablespoon white wine vinegar
½ teaspoon lemon juice
½ cup plus 2 tablespoons cold, heavy cream
2 tablespoons wasabi paste
In a small bowl, combine the mustard, sugar, salt, a sprinkling of black pepper, vinegar, and lemon juice to make a smooth paste.
Whip the cream in a another, cold bowl until peaks form. Add the whipped cream and wasabi to the mustard paste, stirring the mixture to blend it. Serve immediately.
