INGREDIENTS:
2 whole lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
salt to taste
ground black or white pepper, to taste
1 lemon - cut into wedges, for garnish
2 cloves garlic diced
2 tbsp. chopped parsley
DIRECTIONS:
Preheat the broiler.
Place lobster tails on a medium baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, garlic, salt, and white pepper.
Broil lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and lobster meat is opaque. Garnish with lemon wedges to serve
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 Minutes
Servings: 2
Drawn butter
2 sticks unsalted butter, softened
In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done. Enjoy!
04 May 2009
25 November 2007
Bahamian words
bahamian: slam bam
standard english: a sausage and bread sandwich
bahamian: baker
standard english: oven
bahamian: switcha
standard english: lemonade
standard english: a sausage and bread sandwich
bahamian: baker
standard english: oven
bahamian: switcha
standard english: lemonade
Johnny Cake
7/8 cup flour
1/4 cup sugar
4 t. baking powder
1/2 t. salt
1 egg beaten
1 cup milk
1/4 cup butter melted
Sift together flour, sugar, baking powder and salt. Combine egg, milk and butter. Make a well in center of dry ingredients and add the egg mixture. Stir until blended. Pour into a greased 8 " square pan. Bake preheated at 375 degrees F oven for 25-30 minutes. Brush with butter. Serve hot with additional butter. Yummy!
1/4 cup sugar
4 t. baking powder
1/2 t. salt
1 egg beaten
1 cup milk
1/4 cup butter melted
Sift together flour, sugar, baking powder and salt. Combine egg, milk and butter. Make a well in center of dry ingredients and add the egg mixture. Stir until blended. Pour into a greased 8 " square pan. Bake preheated at 375 degrees F oven for 25-30 minutes. Brush with butter. Serve hot with additional butter. Yummy!
11 October 2007
Boil Fish
2 lbs Grouper or preferred fish
2-3 large potatoes (diced)
1 large onion (chopped/sliced)
1/2-cup sweet pepper (chopped)
1/2 c celery (chopped)
2 tbsp butter
2 tsp lime juice
1/4 tsp hot peppers (chopped) *optional
1 tbsp oil (optional)
1 tsp salt
black pepper
3-4 cups water
Add oil and or butter to hot pot
Sauté fish until lightly browned and then remove fish from pot. Fry onions, celery, sweet peppers in oil and or butter.
Add salt and potatoes to pot cook for 10 minutes until potatoes soft.
Add in more water if needed, fish, pepper, tsp limejuice, remainder of 1tbsp butter, and simmer for 5 minutes . Remove from heat. Serve with grits and or Johnny cake, chopped goat pepper and lime juice.
2-3 large potatoes (diced)
1 large onion (chopped/sliced)
1/2-cup sweet pepper (chopped)
1/2 c celery (chopped)
2 tbsp butter
2 tsp lime juice
1/4 tsp hot peppers (chopped) *optional
1 tbsp oil (optional)
1 tsp salt
black pepper
3-4 cups water
Add oil and or butter to hot pot
Sauté fish until lightly browned and then remove fish from pot. Fry onions, celery, sweet peppers in oil and or butter.
Add salt and potatoes to pot cook for 10 minutes until potatoes soft.
Add in more water if needed, fish, pepper, tsp limejuice, remainder of 1tbsp butter, and simmer for 5 minutes . Remove from heat. Serve with grits and or Johnny cake, chopped goat pepper and lime juice.
10 October 2007
Bahamian Cuisine
Bahamian cuisine is all about heat, spice and fresh local seafood. These are essential to our diet. Fresh fish, whether it be; grouper, snapper, jacks, grunt are vital to Bahamian the cooking. Fish is served fried, steamed, stewed, boiled. Fish is eaten at all times of the day, for breakfast, brunch or dinner. You have not had Bahamian food if you have not eaten our Boiled Fish with Johnny cake and or grits on the side.
Conch (which is pronounced "konk") is a large type of ocean mollusk that has firm, white, peach-fringed meat. Fresh, uncooked conch is delicious; the conch meat is scored with a knife, and marinated in lime juice and bird or goat peppers. Prepared this way it is called ‘scorch’ (Bahamian word for score). It can also be deep-fried (called "cracked conch"), grilled, steamed, added to soups, salads and stews or made into conch chowder and conch fritters. It is thought to be an aphrodisiac. Nothing washes down a conch salad like a Kalik beer “the real Bahamian beer”.
The Bahamian "lobster" is spiny and without claws. It is served in salads, broiled, cracked or minced. Another delicacy is the land crab, boiled or baked, or cooked in rice. They are plentiful in the summer, especially during Father’s Day.
Many dishes are accompanied by pigeon peas and rice cooked with spices, tomatoes and onions. Peas is also a popular addition to Bahamian soups -- pea soup with dumplings and salt beef and the more universal split pea and ham soup.
Souse is a delicious, rich flavorful soup, unique to the Bahamas and other parts of the West Indies souse (pronounced "sowse") consists of water, onions, lime juice, celery, peppers and meat. The meat added to a souse is often chicken, sheep's tongue, pigs' feet, turkey, conch and mutton. Souse is also served with Johnny cake.
A dessert is not quite Bahamian unless the sweet taste of the coconut or pineapple is added! Coconut can be found in tarts, cakes, pies, pudding, trifle, custard and ice cream and sometimes shredded on top of almost anything! Coconuts are available year-round. Pineapple can be found in tarts, cakes, pies, drinks. Pineapples are plentiful during the summer and a festival is held to honour this welcoming fruit.
Bahamians love to eat and they love their food highly seasoned with salt and pepper.
Conch (which is pronounced "konk") is a large type of ocean mollusk that has firm, white, peach-fringed meat. Fresh, uncooked conch is delicious; the conch meat is scored with a knife, and marinated in lime juice and bird or goat peppers. Prepared this way it is called ‘scorch’ (Bahamian word for score). It can also be deep-fried (called "cracked conch"), grilled, steamed, added to soups, salads and stews or made into conch chowder and conch fritters. It is thought to be an aphrodisiac. Nothing washes down a conch salad like a Kalik beer “the real Bahamian beer”.
The Bahamian "lobster" is spiny and without claws. It is served in salads, broiled, cracked or minced. Another delicacy is the land crab, boiled or baked, or cooked in rice. They are plentiful in the summer, especially during Father’s Day.
Many dishes are accompanied by pigeon peas and rice cooked with spices, tomatoes and onions. Peas is also a popular addition to Bahamian soups -- pea soup with dumplings and salt beef and the more universal split pea and ham soup.
Souse is a delicious, rich flavorful soup, unique to the Bahamas and other parts of the West Indies souse (pronounced "sowse") consists of water, onions, lime juice, celery, peppers and meat. The meat added to a souse is often chicken, sheep's tongue, pigs' feet, turkey, conch and mutton. Souse is also served with Johnny cake.
A dessert is not quite Bahamian unless the sweet taste of the coconut or pineapple is added! Coconut can be found in tarts, cakes, pies, pudding, trifle, custard and ice cream and sometimes shredded on top of almost anything! Coconuts are available year-round. Pineapple can be found in tarts, cakes, pies, drinks. Pineapples are plentiful during the summer and a festival is held to honour this welcoming fruit.
Bahamians love to eat and they love their food highly seasoned with salt and pepper.
09 October 2007
About this blog
Welcome to Bahamian Food Recipes! This website will be dedicated to promoting the tasteful Bahamian cuisine of The Bahamas. I will be providing information on Bahamian cooking terms, displaying Bahamian foods; from appetizers to desserts.
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