32. Bermuda

CODFISH AND POTATOES

INGREDIENTS

1. • 2 lbs salt cod fish, soaked in cold water overnight
   • 16 small potatoes, with skin
   • 4 pieces bacon, cut in small pieces
   • 1 teaspoon olive oil
   • 1 medium onion, sliced
   • 1 pinch fresh thyme
   • 1/4 lb chorizo sausage, diced (optinal)
   • 16 ounces stewed tomatoes
   • salt and pepper
   • 4 hard-boiled eggs
   • 4 ripe bananas
   • 1 large avocado

PREPARATION

1. 1. Soak cod overnight (or for at least 10 hours) in several changes of fresh water. Cook cod fish, simmering, in water to cover for about 10 - 15 minutes or until meat flakes apart. Add washed and cleaned whole potatoes and let cook for 30 minutes or until the potatoes are cooked. For the sauce, fry the bacon in a pan with the olive oil until it is light brown. Add the sliced onion, thyme and sausage and let cook for 5 minutes. Add the stewed tomatoes and let simmer for 10 minutes. Season with salt and pepper. To serve, drain the fish and potatoes and portion them onto dinner plates, cover with the sauce and garnish with avocado, ripe banana and wedges of boiled egg.

   2. Onion Tart

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   6. Ingredients

      • 1 sheet frozen puff pastry, thawed
      • 2 pounds yellow onions, sliced into rings
      • 2 springs fresh thyme
      • 2 eggs
      • 1/2 cup half and half
      • 5 strips bacon, diced
      • 2 tablespoons olive oil
      • 2 tablespoons butter
      • 1 teaspoon salt
      • 2 teaspoons freshly ground black pepper

      Directions

      
      

      1. Preheat the oven to 375F. Melt the butter and oil together in a large skillet and add the diced bacon. Cook until the bacon is halfway cooked. 
      2. Add the thyme, onion and salt to the skillet. Cook on medium-low heat until the onions are completely translucent and caramelized. This will take around 30 minutes. Remove from heat and allow to cool slightly. 
      3. Combine 2 eggs and the half and half in a bowl. Add the caramelized onion mixture and the freshly ground black pepper.
      4. Roll out the puff pastry in a buttered pie or glass dish. (Make sure the pastry has four edges in order to hold the onion mixture.)
      5. Add the mixture to the pastry and bake for 35 minutes or until the crust and top are slightly browned. 
      6. Allow to cool, then slice and serve.

      Bermuda Fish Chowder

      Country: Bermuda 
      Course: Main 
      Makes: 6 to 8 servings 
      
       
      
      

      Ingredients

      • 4 tbsp unsalted butter
      • 3 medium onions, chopped
      • 2 garlic cloves, minced
      • 2 green peppers, chopped
      • 5 cups water
      • 1 1/2 lbs red snapper fillets
      • 2 bay leaves
      • 1/2 tsp dried thyme
      • 10 peppercorns
      • 1/4 tsp ground cloves or 6 whole cloves
      • 1 28-oz can chopped tomatoes, with juice
      • 1 10-oz can beef consomme
      • 1/4 cup ketchup
      • 1 tbsp Worchestershire Sauce
      • 2 lbs potatoes, peeled and diced
      • 6 ribs celery, diced
      • 6 carrots, diced
      • 2 tbsp Outerbridge's Original Sherry Peppers Sauce
      • 1/4 cup dark rum
      • 8 lemon wedges
      • chopped parsley for garnish
      • freshly ground pepper

      Directions:

      1. Melt the butter and cook the onions, garlic and green pepper in it until soft. Then add the water and the fish filets.
      2. Add the bay leaves and thyme, then put the peppercorns and whole cloves (if that's what you're using) into a tea ball and drop into the stock.
      3. Bring to a boil, then reduce heat and cover. Simmer for 30 minutes.
      4. Add the tomatoes, the beef consomme, ketchup and Worcestershire sauce. Stir until well incorporated, then add the potatoes, carrots and celery.
      5. Add the rum and Sherry Peppers sauce and bring back to a boil.
      6. Reduce heat and partially cover the pot. Simmer for 1 to 1 1/2 hours.
      7. When the chowder is done, remove the tea ball and bay leaves, garnish with the parsley and top each serving with ground black pepper.
      8. Serve with lemon wedges, extra rum and Sherry Peppers sauce on the side.

      Bermuda Cassava PieIngredients

      5 lb. cassava
      1 lb. sugar
      1 can sweetened condensed milk
      13 eggs
      1 lb. butter
      1-½ tbsp. salt
      1 tsp. McCormick Ground Nutmeg or more to taste
      1 tsp. McCormick Vanilla Extract
      6 lb. cooked boneless chicken

      Directions
      1. Place cassava in large bowl. Cover with sugar. Let stand 15 minutes.
      2. Add condensed milk, eggs, butter, salt, nutmeg, and vanilla.
      3. Mix well.
      4. In large dish, add a layer of cassava, then a layer of chicken, and top with a layer of cassava.
      5. Cook in oven at 350°F for one hour and then reduce heat to 250°F and cook 2-2½ hours until done.

      
      

      RUM CAKE

   7. INGREDIENTS:

   8. 1 cup	Finely Chopped Pecans or Walnuts
      1× 18½ oz pkg	Yellow Cake Mix
      1 pkg	(4 Serving Size) Jell-o
      	Vanilla Instant
      	Pudding & Pie Filling
      4	Eggs
      ½ cup	Cold Water
      ½ cup	Wesson Oil
      ½ cup	Bacardi Dark Rum
      	Glaze
      ½ cup	Butter
      ¼	Cup
      	Water
      1 cup	Granulated Sugar.
      ½ cup	Bacardi Dark Rum

      DIRECTIONS:

      Preheat oven to 350 degrees F

      Grease and flour a 10" or 12" tube pan.

      Sprinkle nuts over bottom of pan.

      Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top.

      For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirred constantly. Remove from heat. Stir in rum.

      Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up

   9. Dark and Stormy Cocktail

   10. Ingredients

       • 5 ounces Ginger Beer
       • 2 1/2 ounces Dark Rum
       • 2-3 slices Lime, Per drink

       Directions

       1. Fill a glass with ice and pour in the ginger beer, then the rum. Garnish with lime wedges.
       2. If you want the rum to float on top, after you pour in the beer, slowly pour the rum over the back of a spoon into the glass.

       (Good Eats:10 Minute Applesauce)