BAHAMIAN CONCH CHOWDER
Steps:
- In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
- Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.
TRINCAZ BROTHERS' BERTHOUD
Steps:
- Preheat the broiler to low heat.
- Rub the inside of each ramekin with garlic, and then fill the ramekins halfway with the cheese. Add 1 tablespoon of the white wine and a drop of Madeira to each ramekin. Sprinkle with pepper. Place the ramekins on the top shelf of the oven and broil until the cheese is melted and the tops are golden brown, 5 to 10 minutes.
- Serve with a fresh baguette and some charcuterie, if desired.
BAHAMIAN STEAMED CONCH
Steps:
- Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
DUBLIN LAWYER RECIPE
Steps:
- In a small mixing bowl thoroughly combine softened butter, cayenne pepper, and paprika. In a large deep-sided skillet over medium-high heat, melt the cayenne butter and add the mushrooms, scallions and lobster meat. Saute until mushroom are golden, about 5 minutes, and season with salt and pepper, to taste. Carefully add the whiskey off the heat and cook until almost completely evaporated. Add the cream and reduce until thickened. Serve in large bowls over hot rice.
LOBSTER OF THE LINKS NAPA CABBAGE WRAPS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h25m
Yield approximately 8 to 12 lobster wraps
Number Of Ingredients 19
Steps:
- To begin the lobster filling: Melt the butter in a saute pan which is just large enough to accommodate the lobster tails. The butter should be very hot, but not sizzling (between 165 and 180 degrees F). Add the tails to the pan, meat side down - shell side up, and poach until the lobster is opaque. Remove to a utility platter and let cool. (Pour the melted butter into a bowl for use in other elements in this recipe.) Return 2 tablespoons of the reserved melted butter to the same saute pan and saute shallots and shiitake mushrooms until tender. Add crabmeat and scallions and heat for a few minutes, trying to avoid breaking up lumps. Set aside. Return to the lobster tails, loosen them from the shell. Reserve the shells for use in the sauce. Slice the tail meat lengthwise down the middle and into 4 slices crosswise.
- For the wrappers: Steam the cabbage leaves until tender but not mushy. Remember, the leaves will still have to be firm enough support the lobster filling.
- To begin the sauce: Combine the milk, onion, bay leaf, cloves, nutmeg, and lobster shells in a heavy-gauge, non-corrosive saucepan over medium heat. Spoon 2 tablespoons of the reserved melted butter (from poaching the lobster) into a separate heat resistant bowl and create a slurry with the cornstarch, then whisk in 1/4 cup Parmesan. When the milk is fairly hot, pour a small amount of it into the slurry, stirring until the milk is thoroughly blended in. Return this to the remaining milk, add cognac, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf, cloves and lobster shells. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
- Pre-heat oven to 350 degrees F. Gently fold the lobster and crabmeat together with just enough of the sauce to bind it. (Reserve the rest of the sauce for service.) If the filling seems loose, add more Parmesan to bind it. (You don't want the filling to be too runny.) Lay the cabbage leaves out and remove stiff ribs/spines of leaves being sure to leave enough of the leaf in a shape that can be filled and rolled shut. Into each leaf, spoon 3 or 4 tablespoons of the lobster/crabmeat mixture, add a few chunks of avocado, fold in sides of leaf, and roll up. Place in an oven-proof dish layered on the bottom with a little of the sauce, sprinkle with a little Parmesan. Bake for 10 minutes to melt cheese.
- Serve garnished with fresh dill and with remaining lobster sauce on the side.
CREAMY "GRITS" WITH CREOLE SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
- Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
- Serve generous ladles of shrimp and sauce on a bed of creamy "grits".
Nutrition Facts : Calories 0 calorie
CREAMY GRITS
Steps:
- Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.
- Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates.
More about "creamy grits with bahamian rock lobster recipes"
LOBSTER AND CHEESY GRITS - CALIGIRL COOKING
Web May 18, 2016 Cover the pan and steamer insert with a tight-fitting lid, and let cook for 5-10 minutes, or until shells become pink and tails are white …
From caligirlcooking.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 1051 per serving
From caligirlcooking.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 1051 per serving
- Before getting started with the recipe, we’ll need to prep the lobster tails. As I found out in my Internet research, lobster tails tend to curl up on themselves when they’re cooked. To avoid this, many recipes recommended spearing a wooden skewer through the center of the lobster meat. I tried this and it worked out perfectly! But first, we need to pop the tail meat out of the shells for easy access. To do this, cut a long slit along the middle top of the lobster’s shell, much like you would to peel a shrimp. Stop the slit just short of the end of the tail so it stays intact. Next, run your fingers along the sides, between the shell and the meat, to get the meat loosened up and ready to pop on top of the shell itself. You may need to be a little rough with the shell…Don’t be afraid if you hear it cracking! Once the meat is loosened, pull it up through the slit you cut and simply lay it on top of the shell. This makes it sooo much easier to eat! This is the point where you want to run
- Now that we have the lobster ready to go, let’s make the grits. Combine grits, chicken broth, water, salt and pepper in a large saucepan on the stovetop over medium-high heat, using a whisk. Bring to a boil. Once boiling, turn down heat slightly and cover saucepan. Let grits cook for about 30 minutes, stirring occasionally. Grits will take on a porridge-like consistency once they are done.
- Once grits are cooked, stir in butter and cheese. You still want the saucepan on under medium-low heat, in order to avoid having the grits get “gummy.” Keep grits over low heat until lobster is ready.
- While the grits are cooking, prep the steaming pot for the lobster tails. I used my saucepan/steamer like this. Add salt and garlic cloves to the saucepan and cover with enough water that it hits about two inches below the bottom of the steamer basket when inserted. Bring to a boil.
LOBSTER GRITS RECIPE - BY THE SEA REALTY
Web Sep 8, 2019 1/4 cups grits; 1 1/2 cups water; 1 1/2 cups cream; 4 tablespoons butter; 1/2 teaspoon salt; 3/4 cup goat cheese crumbles …
From bythesearealty.com
Estimated Reading Time 1 min
From bythesearealty.com
Estimated Reading Time 1 min
CREAMY GRITS WITH BAHAMIAN ROCK LOBSTER RECIPE
Web For the grits: Melt the butter in a saucepan, and add garlic and scallions, cooking them until they become tender. Stir in the grits, and toast lightly in the pan, then add the cooking liquid from the lobster and simmer until …
From cookingchanneltv.com
From cookingchanneltv.com
24 BEST TRADITIONAL BAHAMIAN CUISINE RECIPES (UPDATED …
Web Oct 31, 2022 10. Crack Conch with Peas and Rice – Bahamian Recipes. Cracked conch is one of the most popular Bahamian dishes – conch meat is breaded in a batter made with flour, then deep-fried until golden and …
From ourbigescape.com
From ourbigescape.com
10 BEST CREAMY GRITS HEAVY CREAM RECIPES | YUMMLY
Web Apr 19, 2023 salt, heavy cream, cooking oil, celery, grits, onion, black pepper and 2 more Southern Shrimp and Grits w/ Red Pepper Gravy Food Fidelity sake, water, red pepper, scallions, sharp cheddar cheese, large …
From yummly.com
From yummly.com
SHRIMP AND GRITS - A CLASSIC SOUTHERN RECIPE IN 30 …
Web Aug 21, 2019 Combine the water, grits, bay leaves, and salt in a large saucepan. Bring the mixture to a boil over high heat. Immediately turn off the heat, cover, and set aside for 10 minutes. Meanwhile, clean the …
From thekitchn.com
From thekitchn.com
HOW TO MAKE CREAMY GRITS | SAVEUR
Web Skim the surface carefully and remove the chaff. Drain the grits in a fine strainer. (If you are using regular grits, skip this step.) Stir grits into the simmering water and milk. Cook, …
From saveur.com
From saveur.com
CREAMED LOBSTER RECIPE | YARMOUTH & ACADIAN SHORES
Web Two tbsp butter or margarine. One cup of cubed lobster. 2 tsp vinegar. 10% blend (heavy cream) to cover sauteed lobster. 4 pieces of buttered toast. Read More. Photo and …
From yarmouthandacadianshores.com
From yarmouthandacadianshores.com
CREAMY GRITS WITH BAHAMIAN ROCK LOBSTER – RECIPES NETWORK
Web Apr 25, 2015 Ingredients. 8 cups (2 quarts) lobster or seafood stock; 1/2 teaspoon salt; 2 bay leaves; 1 1/2 to 2-pounds rock lobster meat; 4 to 6 slices bacon, chopped
From recipenet.org
From recipenet.org
GRITS LOBSTER RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web 4 Grits Lobster Recipes From 3 Recipe Websites. View: tile; list; Creamy Grits With Bahamian Rock Lobster. Food Network invites you to try this Creamy Grits with …
From recipebridge.com
From recipebridge.com
AMAZING GRITS RECIPE: MAINE LOBSTER & GRITS
Web Dec 7, 2021 Bring to a boil and reduce to a simmer. Simmer until reduced by half. Season to taste with salt and pepper. Remove lobster tails from the shells. Stir in remaining ¼ …
From getmainelobster.com
From getmainelobster.com
BAHAMA MINCED LOBSTER - ISLAND GURL FOODS
Web Ingredients 2 Rock lobster tails (each about 1 lb/450 g) 1 Tbsp (15 mL) seafood seasoning 1/4 cup (60 mL) olive oil 1/4 onion, diced 2 cloves garlic, diced ½ green bell pepper, …
From islandgurlfoods.com
From islandgurlfoods.com
CREAMY GRITS WITH BAHAMIAN ROCK LOBSTER | RECIPE
Web Creamy Grits with Bahamian Rock Lobster Recipe : Robert Irvine : Food Network - FoodNetwork.com Ingredients Meat 4 slicesBacon Seafood 8 cupsLobster or seafood …
From pinterest.com
From pinterest.com
BEST LOBSTER AND GRITS WITH CHORIZO RECIPES
Web 8 cups (2 quarts) lobster or seafood stock: 1/2 teaspoon salt: 2 bay leaves: 1 1/2 to 2-pounds rock lobster meat: 4 to 6 slices bacon, chopped: 1 pound mushrooms, cleaned …
From alicerecipes.com
From alicerecipes.com
CREAMY GRITS WITH BAHAMIAN ROCK LOBSTER | RECIPE
Web Dec 4, 2012 - Get Creamy Grits with Bahamian Rock Lobster Recipe from Food Network. ... Dec 4, 2012 - Get Creamy Grits with Bahamian Rock Lobster Recipe from Food …
From pinterest.com
From pinterest.com
You'll also love