Elite life
Anguilla (Anguilla Recipes)
Ingredients:
2 oz Chicken Breast
4 oz Chicken Breast (cleaned and flattened)
2 oz Crayfish Meat
1.5 oz Chorizo Sausage (ground)
1 oz Ginger (julienne)
1 oz Leeks (julienne)
1 oz Carrots (julienne)
2 tbs Heavy Cream
2 Garlic Cloves
1 oz Onion
1 tsp Celantro (chopped)
2 tbs Sesame Seed Oil
Salt and Pepper
Cooking Instructions:
In a medium sauce pot, saute vegetables and ginger with sesame seed oil for 2 mins, then add crayfish and chorizo. Season to taste with salt & pepper, retain and chill. In a food processor, mix 2 oz chicken breast with 2 tbs heavy cream to a smooth paste. Then mix with crayfish mixture and add chopped celantro and adjust seasoning. Season remaining 4 oz chicken breast with salt & pepper, spoon in some of the mixture, and roll in plastic wrap. Steam and braise till golden brown. Do not overcook. Serve hot.
Ingredients:
2 pounds of beef
1 tablespoon of salt
Black pepper to taste
2 tablespoons of molasses
1/2 cup pineapple juice
1/4 cup wine vinegar (white)
Wood skewers (soaked in water for about 20 minutes)
Cooking Instructions:
Place the beef on a cutting board and cut into large bite size cubes. In a large bowl mix the vinegar, pineapple juice, molasses, pepper and salt. Put the beef in the mixture and coat well. For about 1 hour or more marinate the beef cubes at room temperature turning occasionally. Preheat the broiler. Add the meat cubes on the skewers and pack them tightly. Use the marinade to baste the meat. Next broil the meat until they are done. If you are planning to use traditional broiler cook for about 9 to 10 minutes.
Ingredients:
1/4 lb. salt beef, optional
1 cup of rice
2 oz. dried pigeon peas or
1/2 lb. fresh pigeon peas or
1 can of pigeon peas 16 oz
Water
Salt
1 tbsp. Butter
1/4 tsp. Thyme
Dash hot pepper sauce
Black pepper
Lime juice
Cooking Instructions:
Soak dried peas in water overnight. Throw away water. Add fresh water and cut up beef. Simmer until cooked. Measure liquid and add water to make 2 cups of liquid. If using fresh green pigeon peas, simmer in salt water until cooked. Measure liquid and add water to make up 2 cups of liquid. If using a can of peas, add water to make up 2 cups of liquid. Bring peas and 2 cups of liquid to boil, add 1 cup of rice and seasonings, stir, cover and simmer until all liquid has been absorbed (around 20 minutes).
Ingredients:
1 sliced of avocado
1/4 cup of salad oil
Lettuce (green cuisine)
Tomatoes cut into wedges
Quartered hard boiled eggs
2 finely chopped medium onions
1/2 pound saltfish (salted cod)
2 sweet peppers green and red a
Dash of hot sauce or a small
Piece of hot pepper
Cooking Instructions:
First wash the saltfish and soak overnight. Pour off the excess water and cut the fish into strips. Allow the fish to rest for as long as you can, then wash and squeeze in the water. Note: In order to move the salt repeat the washing as necessary. Squeeze to dry use 2
forks to shred the fish. For about 2 hours prepare before use. Now add the chopped onions, the hot pepper, the sweet peppers, the salad oil along with the lemon juice. Now toss the oil blending until absorbed. Note: Do not place into the refrigerator. Next pile into the centre of the dish then use the tomato wedges to alternate with the quartered or sliced hard boiled eggs. Next add the avocado slices and the lettuce for garnish.
Ingredients:
1 pound of butter
1 teaspoon of dill
1 teaspoon of garlic powder
1 tablespoon of juice of a lemon
Cooking Instructions:
First you must let the butter sit at room temperature to soften. Now add all of the ingredients and chill in the refrigerator. Serve the Snapper topped with lemon twist for garnish.
Ingredients:
Water
1 cup of flour
1/4 teaspoon of salt
1 tablespoon of butter
1 1/2 teaspoon baking powder
1/4 cup vegetable oil (for frying)
Cooking Instructions:
In a bowl add baking powder, flour, and the salt. Add butter right into the flour mixture and rub with your fingers. Now use enough of water and mix till dough is nice and stiff. Knead dough until it forms a very smooth texture. Shape the dough by rolling it into a ball and sit for a 1/2 an hour under a bowl. Cut in pieces, shape in palm smooth and flat. Use fork and poke holes in the cake, bake in heated oven of 375 F. for at least 20 minutes or till it turns to a light golden brown color. Finally, in a heated skillet add the vegetable oil and fry the cakes till all of the sides are a evenly golden brown. Johnny Cakes goes well with chicken and ribs. Serve hot.
Ingredients:
2 cups of milk
3 cups of cream
4 tablespoons of butter
1/2 cup of tomato puree
1 clove of garlic, minced
1/2 pound of fresh lobster
1/4 cup of all-purpose flour
1/4 cup of minced green onions
1 tablespoon of minced fresh dill
2 tablespoons of dry cooking sherry
1/4 teaspoon of pepper hot
Pepper sauce to taste
1 teaspoon of salt
Cooking Instructions:
First boil or steam the lobster. Cool and roughly cut the lobster into bite size pieces and set aside. In a large saucepan, melt the butter. Next stir in the green onions and the garlic and saute until the onions are transparent. Now blend in the flour. Cook stirring constantly to blend in with the flour and the butter. Slowly, add in the milk along with the cream, stirring until the mixture is a nice and thick texture. Finally, add the lobster, salt, puree, sherry, tomatoe, dill weed and pepper. Simmer covered for about 15 minutes.
Ingredients:
2 teaspoons vegetable oil
1 cup (packed) golden brown sugar
1/4 cup water
3 tablespoons chili powder
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon hot chili sauce (such as sambal oelek or sriracha)
2 teaspoons salt
3 cups pecans
Cooking Instructions:
Preheat oven to 350°F. Brush rimmed baking sheet with oil. Attach candy thermometer to side of heavy medium saucepan (do not allow tip to touch bottom). Add sugar and 1/4 cup water to saucepan and stir over medium heat until sugar dissolves. Increase heat and boil without stirring until thermometer registers 240°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 4 minutes (time will vary depending on size of pan). Remove from heat. Quickly stir in chili powder, butter, chili sauce, and salt (mixture may bubble). Working quickly, add nuts; stir until coated. Transfer to baking sheet, spreading to separate nuts. Bake until nuts are browned and mixture bubbles, stirring occasionally, about 9 minutes. Cool. Break nuts apart. (Can be made 1 week ahead. Store at room temperature in airtight container).
Ingredients:
1 egg yolk
2 ounces of sugar
2 ounces of butter
1 roll of Whitbread
1 egg white (whipped)
2 ounces of mixed nuts
2 ounces melted dark chocolate
Cooking Instructions:
First Whip together the sugar, butter and the egg yolk until creamy. Add the melted chocolate including the Whitbread crumbs. Then add the whipped egg white and nuts. Mix very well. Fill one pan with the mixture and bake in oven at a temperature of 350 degrees till baked. If you like you may serve this delicious desert along with warm vanilla sauce and berries.
