Recipes
CONCH SALAD
Ingredients:
2-3 conchs, skinned, cleaned and diced into small pieces
1-2 stalks celery
half large onion
half sweet pepper
a large tomato
Lime, pepper and salt to taste
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as it is vibrantly beautiful, from the carefree Out Islands
to exciting Nassau/Paradise Island and Grand Bahama Island. With world-class diving and fishing, gorgeous turquoise water
and miles of picture perfect beaches, the 700 islands of the Bahamas offer visitors the opportunity to do everything
or nothing at all. For more information on travel packages, activities and accommodations, call 1-800-Bahamas or visit www.Bahamas.com. To purchase one-of-a-kind items and mementos from the Bahamas, visit www.eshopbahamas.com.
CONCH FRITTERS
Ingredients:
2 pounds of fresh conch
2 stalks celery
2 sweet peppers
2 onions
2 fresh hot peppers
2 lbs flour
2 tsp baking powder
1 tbsp tomato paste
2 cups of water
1 cup oil
fresh thyme
Preparation:
Dice onion, celery and tomatoes into small cubes. combine with conch pieces. Add lime, pepper and
salt, Toss and serve.
Dice onion, celery and tomatoes into small cubes. combine with conch pieces. Add lime, pepper and
salt, Toss and serve.
Preparation:
Dice conch, celery, sweet peppers, onions and hot peppers Combine first five ingredients in a bowl. Add flour, baking powder. tomato paste, thyme and water and then mix all ingredients together forming a batter. Use a tablespoon to drop batter into hot oil and fry until golden.
Dice conch, celery, sweet peppers, onions and hot peppers Combine first five ingredients in a bowl. Add flour, baking powder. tomato paste, thyme and water and then mix all ingredients together forming a batter. Use a tablespoon to drop batter into hot oil and fry until golden.
More Recipes
HAMBONZ' FRIED TURKEY
3-gal. Peanut Oil (Has high flash/smoke point)
1-tbl. Cajun Seasoning (preferably Old Bay or ToneyCacheres’)
3-oz Garlic Juice
3-oz Onion Juice
8-10-oz Water
1-tsp Dry Mustard or 1-tbl of Yellow Mustard
10-12-lb Turkey
Tabasco Sauce to taste
Salt & Pepper to taste
QUICK SPICY COLLARDS
Find a source for Bulk Flash Frozen Collard Greens
(Dominick’s and other major stores will have in a separate Bulk Frozen section where you might be lucky enough to find Collards, Turnips and Mustard Greens. Don’t be afraid to mix these greens in order to develop a flavor you enjoy. Spinach works well in this way as well.)fresh jalapeno pepper(Habanera if you like it really spicy; Scotch Bonnet if you’re Jamaican, mon, or are really adventurous)
Preparation:
Clean and dry thawed turkey completely – inside and out. Remove neck and giblets. Trim excess fat.
Prepare a marinade by mixing all ingredients (garlic juice, onion juice, salt, pepper, Cajun seasoning, mustard, Tabasco sauce & water) in a large jar. Pour into blender and blend for 5 minutes. Inject marinade into breast, legs, thighs & wings of Turkey. Re-inject marinade juices that drain from Turkey. Season the outside of the Turkey with Cajun seasoning, salt and pepper. Place marinated Turkey in large brown bag overnight and refrigerate overnight.
Set up fryer out-doors on a level concrete or dirt surface. DO NOT place fryer on wooden deck.
Preheat peanut oil 15-20 minutes to 375° Fahrenheit (very important). Use frying thermometer to measure temperature. Place Turkey in oil with legs up using cooking gloves and long sleeved shirt. Fry Turkey for about 45 minutes (5 minutes per pound) or until done (floats). Be sure to monitor frying process from start to finish. Remove turkey from hot oil carefully. Never leave fryer unattended. Be very careful with hot oil.
Recipe courtesy of Harold Hambrick
Clean and dry thawed turkey completely – inside and out. Remove neck and giblets. Trim excess fat.
Prepare a marinade by mixing all ingredients (garlic juice, onion juice, salt, pepper, Cajun seasoning, mustard, Tabasco sauce & water) in a large jar. Pour into blender and blend for 5 minutes. Inject marinade into breast, legs, thighs & wings of Turkey. Re-inject marinade juices that drain from Turkey. Season the outside of the Turkey with Cajun seasoning, salt and pepper. Place marinated Turkey in large brown bag overnight and refrigerate overnight.
Set up fryer out-doors on a level concrete or dirt surface. DO NOT place fryer on wooden deck.
Preheat peanut oil 15-20 minutes to 375° Fahrenheit (very important). Use frying thermometer to measure temperature. Place Turkey in oil with legs up using cooking gloves and long sleeved shirt. Fry Turkey for about 45 minutes (5 minutes per pound) or until done (floats). Be sure to monitor frying process from start to finish. Remove turkey from hot oil carefully. Never leave fryer unattended. Be very careful with hot oil.
Recipe courtesy of Harold Hambrick
large onion chopped
One medium size tomato diced
5 cloves of fresh garlic chopped
(you won’t miss the meat)
1⁄2 tsp. fresh ground fennel seed
Lawry’s Seasoned Salt and Seasoned Pepper to taste
1⁄2 tsp. Balsamic Vinegar
1⁄4 cup olive oil
One medium size tomato diced
5 cloves of fresh garlic chopped
(you won’t miss the meat)
1⁄2 tsp. fresh ground fennel seed
Lawry’s Seasoned Salt and Seasoned Pepper to taste
1⁄2 tsp. Balsamic Vinegar
1⁄4 cup olive oil
Preparation:
Sauté onion in olive oil until translucent in
Grandma’s black iron skillet (or whatever you’ve got). Add all other ingredients except tomato and garlic. Mix well. Add garlic. Cook covered on medium
heat for 15 minutes (That’s right, just 15 minutes) turning frequently.
Add chopped tomato a few minutes before serving.
Recipe courtesy of Kofi Moyo
Sauté onion in olive oil until translucent in
Grandma’s black iron skillet (or whatever you’ve got). Add all other ingredients except tomato and garlic. Mix well. Add garlic. Cook covered on medium
heat for 15 minutes (That’s right, just 15 minutes) turning frequently.
Add chopped tomato a few minutes before serving.
Recipe courtesy of Kofi Moyo
TIM'S TEXAS CORNBREAD
2 cups of self-rising cornmeal
1 teaspoon salt
3 tablespoons sugar
1 8-ounce carton sour cream
1 can of large cream style corn
1 large onion, finely diced
1 green pepper, diced
1 jalenpeno pepper, diced
3 whole eggs, well beaten
3/4 cup corn oil
3 tablespoons shortening
2 bags of sharp cheddar cheese, grated
2 cups of self-rising cornmeal
1 teaspoon salt
3 tablespoons sugar
1 8-ounce carton sour cream
1 can of large cream style corn
1 large onion, finely diced
1 green pepper, diced
1 jalenpeno pepper, diced
3 whole eggs, well beaten
3/4 cup corn oil
3 tablespoons shortening
2 bags of sharp cheddar cheese, grated
MACARONI & CHEESE & A LITTLE EXTRA
3-cups medium elbow macaroni
3-tbsp btter or margarine
3-cups shredded sharp cheddar cheese
1-cup shredded Monterey Jack cheese
1-tsp Onion salt
2-tsp. Black pepper
1-tsp. Seasoned salt
2-tsp. Dijon-style or dry mustard
2-tbsp. Chopped parsley
1-cup milk
10æ-can Cream of Mushroom
16-oz. Bar of Velveeta cheese.
1 egg
3-cups medium elbow macaroni
3-tbsp btter or margarine
3-cups shredded sharp cheddar cheese
1-cup shredded Monterey Jack cheese
1-tsp Onion salt
2-tsp. Black pepper
1-tsp. Seasoned salt
2-tsp. Dijon-style or dry mustard
2-tbsp. Chopped parsley
1-cup milk
10æ-can Cream of Mushroom
16-oz. Bar of Velveeta cheese.
1 egg
Preparation:
Preheat oven to 350 degrees. Combine all ingredients except shortening and 4 tablespoons cornmeal in large bowl. Mix well. Place 3 tablespoons shortening in a 9-inch black iron skillet. When shortening is bubbling, sprinkle a thin layer of cornmeal on bottom and sides of skillet and let brown lightly. Remove from stove and sprinkle a layer of cheese on the bottom of the skillet. Then pour a layer of batter over the cheese. When cheese is covered, sprinkle another layer of cheese over the batter. Then pour remain batter on top of cheese. Put one final layer of cheese over the batter. Bake for 50 minutes. Let cook for 15 minutes before removing from skillet.
Recipe courtesy of Tim Dillinger
Preheat oven to 350 degrees. Combine all ingredients except shortening and 4 tablespoons cornmeal in large bowl. Mix well. Place 3 tablespoons shortening in a 9-inch black iron skillet. When shortening is bubbling, sprinkle a thin layer of cornmeal on bottom and sides of skillet and let brown lightly. Remove from stove and sprinkle a layer of cheese on the bottom of the skillet. Then pour a layer of batter over the cheese. When cheese is covered, sprinkle another layer of cheese over the batter. Then pour remain batter on top of cheese. Put one final layer of cheese over the batter. Bake for 50 minutes. Let cook for 15 minutes before removing from skillet.
Recipe courtesy of Tim Dillinger
Preparation:
Preheat oven at 425 degrees and boil a pot of water with a tablespoon of salt. Add macaroni and allow it to boil for 15-20 minutes then drain. Afterwards, place macaroni into greased 2 quart baking dish. Add butter and stir until melted. Stir in cheese, seasoning and parsley. Beat egg, milk and Cream of Mushroom until combined then pour over macaroni and stir. Place in preheated oven for 20 minutes then remove. Afterwards, take Velveeta and a cup of milk and place into a soup pan over a low flame, stir until completely combined. Take mixture and pour over macaroni. Puncture macaroni w/fork in several areas to ensure absorbency. Place macaroni back into the oven for another 15 minutes remove and let stand for 15 minutes then serve.
Recipe courtesy of C. Von
Preheat oven at 425 degrees and boil a pot of water with a tablespoon of salt. Add macaroni and allow it to boil for 15-20 minutes then drain. Afterwards, place macaroni into greased 2 quart baking dish. Add butter and stir until melted. Stir in cheese, seasoning and parsley. Beat egg, milk and Cream of Mushroom until combined then pour over macaroni and stir. Place in preheated oven for 20 minutes then remove. Afterwards, take Velveeta and a cup of milk and place into a soup pan over a low flame, stir until completely combined. Take mixture and pour over macaroni. Puncture macaroni w/fork in several areas to ensure absorbency. Place macaroni back into the oven for another 15 minutes remove and let stand for 15 minutes then serve.
Recipe courtesy of C. Von
TAYLOR MADE GUMBO
4 lbs Okra
4 whole Onions
2 cups celery
5 green peppers
5 red peppers
4 tbs. Garlic puree
4 bay leaves
1 cup thyme
1⁄4 cup basil
2 tbs. Cheyenne pepper
1 tbs. Black pepper
1⁄2 cup gumbo file
10 lbs Turkey sausage
7 lbs Shrimp
5 lbs Crawfish
5 lbs Chicken
1 lb. Shrimp base
4 lbs Okra
4 whole Onions
2 cups celery
5 green peppers
5 red peppers
4 tbs. Garlic puree
4 bay leaves
1 cup thyme
1⁄4 cup basil
2 tbs. Cheyenne pepper
1 tbs. Black pepper
1⁄2 cup gumbo file
10 lbs Turkey sausage
7 lbs Shrimp
5 lbs Crawfish
5 lbs Chicken
1 lb. Shrimp base
KIRK’S SPICY TURKEY LASAGNA
1 Package of Lean Ground Turkey Breast
1 Package of Hot Turkey Italian Sausage (casings removed)
1 Package of Egg Roll Wrappers
1 Tbsp Olive Oil
1 Diced Medium Onion
5 Cloves of Minced Garlic
1 Jar (28 ounces) Prego spaghetti sauce
1 (7oz.) Can Mushrooms
2 Containers (15 ounces) ricotta cheese
1 Cup Grated Parmesan Cheese
2 Eggs
1 Package (10 ounces) frozen chopped spinach,
thawed, well drained
1/2 teaspoon crushed red pepper flakes, as desired
1/4 Teaspoon nutmeg
2 Tsp Dried Oregano
4 Cups (8 ounces) shredded mozzarella or Italian blend cheese
1 Package of Lean Ground Turkey Breast
1 Package of Hot Turkey Italian Sausage (casings removed)
1 Package of Egg Roll Wrappers
1 Tbsp Olive Oil
1 Diced Medium Onion
5 Cloves of Minced Garlic
1 Jar (28 ounces) Prego spaghetti sauce
1 (7oz.) Can Mushrooms
2 Containers (15 ounces) ricotta cheese
1 Cup Grated Parmesan Cheese
2 Eggs
1 Package (10 ounces) frozen chopped spinach,
thawed, well drained
1/2 teaspoon crushed red pepper flakes, as desired
1/4 Teaspoon nutmeg
2 Tsp Dried Oregano
4 Cups (8 ounces) shredded mozzarella or Italian blend cheese
Preparation:
Sauté okra till brown. Sauté diced onions, celery,
and peppers. Once sautéed off add chicken, sausage,
and seasonings. Once all cooked add 5 gallons
of hot water and shrimp base. Bring to a boil then add shrimp and crawfish, then let simmer for two hours.
It is finished when it is gravy consistency.
Serve over rice
Recipe courtesy of Andrew Lindsey
Sauté okra till brown. Sauté diced onions, celery,
and peppers. Once sautéed off add chicken, sausage,
and seasonings. Once all cooked add 5 gallons
of hot water and shrimp base. Bring to a boil then add shrimp and crawfish, then let simmer for two hours.
It is finished when it is gravy consistency.
Serve over rice
Recipe courtesy of Andrew Lindsey
Preparation:
Preheat oven to 350 degrees F. Meanwhile, in a large skillet, sauté the onion and garlic cook in the olive oil for 2-3 minutes until soft. Then add the ground turkey and Italian sausage and cook until no longer pink. Add spaghetti sauce and mushrooms; simmer 15 minutes, stirring occasionally. In a medium bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, eggs, spinach, pepper flakes and nutmeg: Mix well. Spread 1/2 cup spaghetti sauce mixture in bottom of a 13x9-inch or 10x14-inch Lasagna Pan. Layer one sheet of egg roll wrappers over sauce; spoon cheese mixture over noodles. Spoon 1 cup sauce over cheese; repeat layering with remaining egg roll wrappers, cheese mixture and sauce. Cover with foil; bake 50 minutes or until bubbly. Sprinkle remaining mozzarella cheese over lasagna; return to oven and continue baking 5 minutes or until cheese is melted
Preheat oven to 350 degrees F. Meanwhile, in a large skillet, sauté the onion and garlic cook in the olive oil for 2-3 minutes until soft. Then add the ground turkey and Italian sausage and cook until no longer pink. Add spaghetti sauce and mushrooms; simmer 15 minutes, stirring occasionally. In a medium bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, eggs, spinach, pepper flakes and nutmeg: Mix well. Spread 1/2 cup spaghetti sauce mixture in bottom of a 13x9-inch or 10x14-inch Lasagna Pan. Layer one sheet of egg roll wrappers over sauce; spoon cheese mixture over noodles. Spoon 1 cup sauce over cheese; repeat layering with remaining egg roll wrappers, cheese mixture and sauce. Cover with foil; bake 50 minutes or until bubbly. Sprinkle remaining mozzarella cheese over lasagna; return to oven and continue baking 5 minutes or until cheese is melted
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