Recipes with Island Flavor

Island Peas and Grits with Conch

Ingredients

• 1 large onion
• 1/2 green pepper
• 1 stalk celery
• 2 garlic cloves
• 2 c. pigeon peas or beans or red peas
• 1 ripe tomato
• 1/4 c. catsup
• 2 c. yellow grits
• 2 c. water
• 3 tsp. olive oil
• 2 conchs, bruised and boiled
• 1 tsp. season salt
• 1 tsp. goat pepper

Instructions

1. Cut up vegetables and sauté in oil. Cut conch into bite-size pieces. Add catsup, peas, conch, seasonings, and water; bring to boil. Add grits. Cook on low heat until done, stirring occasionally to avoid sticking to the bottom of the pot. Add more water, if necessary. Serve with mutton or grouper fish and your favorite vegetables.

Note: Lobster can also be substituted for conch.

Peas and Rice

Ingredients

• 3 c. rice (uncooked)
• 4 c. water
• 1 c. pigeon peas
• 1 onion
• 1/4 small green pepper
• 1 celery stalk
• 2 garlic cloves
• 1 tsp. season salt
• 1 tsp. thyme
• 1/2 tsp. goat pepper
• 1/4 c. tomato paste

Instructions

In a food processor or by hand, chop onion, green pepper, celery, and garlic. Sauté vegetables and all other ingredients, except rice and water, until well blended. Add water, bring to boil, and add rice. Cover and let simmer on low heat until rice is dried. Keep stirring rice from the bottom to avoid sticking. Add a few drops of water, if necessary, to avoid sticking. Cook until rice is soft and flaky. 

Dinner Rolls

Ingredients

• 2 lb. flour
• 1/4 c. butter
• 1/2 c. milk
• 1/2 c. warm water
• 1/4 c. sugar
• 1 egg, beaten
• 1/2 tsp. salt
• 1 tsp. cinnamon (optional)
• 1 (about 2 tsp.) pkg. yeast

Instructions

1. Mix water, 1/2 cup sugar, and yeast together; set aside. Mix flour, butter, milk, egg, salt, and remaining sugar. Add yeast mixture and mix well to form a ball. Add extra water and flour until desired texture. Roll out onto floured surface and knead until smooth. Spread surface with butter and let dough rise for 20 minutes; cover with foil paper. Meanwhile, grease baking pan with shortening. Roll out dough, cut into strips, and tie into knots. Cover and let rise until double in size. Bake at 350°F. for 30 minutes or until golden brown.

Conch Chowder

Ingredients

• 3 large conchs
• 1 onion
• 1 stalk celery
• 1 green pepper
• 3 garlic cloves
• 2 carrots
• 2 potatoes
• 2 bay leaves
• 1 tsp. thyme
• 1/2 tsp. season salt
• 1/2 tsp. goat pepper
• 1 c. tomato paste
• 1 can chopped tomatoes
• 2 Tbsp. oil
• 2 tsp. flour for thickening (optional)
• 4 c. water

Instructions

1. Beat conchs with meat hammer until tender and flatten. Add 2 cups of water and boil for about 15 minutes. Let cool until you can handle them; cut up into very small pieces. Dice all vegetables. Heat oil in a large pot and add herbs. Cook for 2 minutes. Add all other ingredients, except water, and cook for about five minutes. Add water and simmer for 1 hour or until conch is done. Occasionally add more water as needed.

Fish Chowder

Ingredients

• 2 lb. grouper
• 1 large potato
• 2 carrots
• 1 onion
• 2 garlic cloves
• 1 celery stalk
• 1/2 green pepper
• 2 bay leaves
• 1/2 tsp. thyme
• 1 Tbsp. olive oil
• 1/4 c. tomato paste
• 1 can crushed tomatoes
• 1 c. water
• 1 lemon
• Season salt
• Goat pepper

Instructions

1. Wash and season fish to taste with lemon, season salt, and goat pepper. Dice all vegetables. In a large pot, heat oil and add vegetables. Cook for about 2 minutes. Add tomato paste, crushed tomatoes, and water. Add more water, if necessary. Let simmer for 10 minutes. Add grouper. Let simmer for another 15 minutes. 

Scallops in Yellow Curry with Spicy Grapefruit Salad

Total Time: 1 HR

Serves: 8

Ingredients
CURRY

• 2 green cardamom pods
• 1 whole star anise pod
• 1/2 tablespoon whole coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon canola oil
• 4 garlic cloves, peeled and crushed
• Two 1/4-inch pieces of unpeeled ginger
• 1/2 tablespoon ground turmeric
• 1/2 tablespoon sugar
• Kosher salt
• 2 1/2 cups unsweetened coconut milk
• 2 tablespoons Asian fish sauce
• Pinch of saffron threads
• 2 tablespoons fresh lime juice
• 1 cup Thai basil leaves, torn

GRAPEFRUIT SALAD

• 1 small red onion, thinly sliced
• 2 lemongrass stalks, tender inner bulbs only, finely chopped
• 3 tablespoons fresh lime juice
• 2 Thai chiles, minced
• 2 tablespoons Asian fish sauce
• 2 teaspoons sugar
• 3 large Ruby Red grapefruits
• 1/4 cup mint leaves, torn

SCALLOPS

• 1/4 cup canola oil
• 24 large sea scallops (2 pounds)
• Kosher salt
• 3/4 cup salted roasted cashews

Instructions

1. Make the curry: In a skillet, toast the cardamom, star anise, coriander and cumin over moderately low heat, stirring, until fragrant, 2 minutes; transfer to a spice grinder and let cool completely, then coarsely grind.
2. Make the curry: In a saucepan, heat the canola oil. Add the garlic and ginger and cook over moderate heat, stirring, until lightly golden, 3 minutes. Add the ground spices, turmeric, sugar and 1/2 teaspoon of salt and cook, stirring, for 30 seconds. Add the coconut milk, fish sauce and saffron, bring to a boil and simmer for 5 minutes. Cover and let stand for 15 minutes. Strain the curry sauce and return it to the pot. Stir in the lime juice and basil; keep warm.
3. Meanwhile, make the salad: In a bowl, combine all of the ingredients except the grapefruit and mint; let stand for 15 minutes. Carefully peel the grapefruits, removing all of the bitter white pith. Working over the bowl, cut in between the membranes to release the sections. Stir in the mint.
4. Cook the scallops: In a large nonstick skillet, heat 2 tablespoons of the canola oil. Season the scallops with salt, add half to the skillet and cook over moderately high heat, turning once, until just barely cooked through, 5 minutes; transfer to a plate. Repeat with the remaining oil and scallops.
5. Cook the scallops: Serve the scallops with the grapefruit salad; drizzle with some of the curry sauce, garnish with the cashews and serve.

Make Ahead: The strained curry sauce can be made up to 3 days in advance; stir in the lime juice and basil just before serving.

Spicy Creole Pork

Ingredients: Pork, Spicy Creole Sauce (Water, Apple Cider Vinegar (Apple Cider Vinegar, Water), Garlic, Paprika, Tamari (Water, Soybeans, Salt, Alcohol). Extra Virgin Olive Oil, Red Hot Sauce (Aged Cayenne Red Peppers, Vinegar, Water, Salt, Garlic Powder), Red Pepper, Italian Seasoning (Oregano, Marjoram, Thyme, Rosemary, Basil, Sage), Parsley), Green Onions. Contains Soy

Minced Lobster

Ingredients

• 6 lobster tails, boiled
• 1 onion
• 1/2 green pepper
• 2 stalks celery
• 2 garlic cloves
• 1 tsp. thyme
• 1/2 tsp. season salt
• 1/2 tsp. red pepper (optional)
• 1/2 c. tomato paste
• 2 Tbsp. ketchup
• 2 Tbsp. cooking oi

Instructions

1. Remove lobster meat from tail and shred into small pieces. Chop up onion, green pepper, celery, and garlic cloves. In saucepan, heat cooking oil. Add vegetables, tomato paste, and ketchup. Cook for about 3 minutes. Add lobster and seasonings and cook for another five minutes. Add a few drops of water, if necessary. 

Garlic-and-Rosemary Roast Pork Loin

Active Time: 20 MIN

Total Time: 1 HR 45 MIN

Serves: 4

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 8 large garlic cloves, chopped
• 1 bunch of rosemary, leaves only, coarsely chopped (1/2 cup)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 pounds center-cut pork loin

Instructions

1. In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
2. Preheat the oven to 400°. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes. Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135°. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.

Grilled Shrimp with Yellow Rice

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 1 tsp. minced garlic
• 1/2 c. orange juice
• 1/4 c. lime or lemon juice
• 1/2 tsp. onion, diced
• 1/2 tsp. green pepper