12. Anguilla

Johnny Cakes
3	Cups Flour
1/4	Cup Cornmeal
2	Tablespoons Baking Powder
1	Tablespoon Salt
3	Tablespoons Sugar
1	Tablespoon Margarine
2	Tablespoons Vegetable Oil
1-1/2	Cups Water
1/3	Cup Frying Oil for Cooking

Sift together flour, cornmeal and baking powder. Mix together with salt, sugar and margarine. Make a well in the flour mixture and add vegetable oil. Add water slowly. Mix carefully until mixture is not sticky. Knead into a ball until smooth. Cover and let sit for 15 minutes. Roll dough into a long strip and cut into small pieces. Knead each piece into a small ball. On a floured surface, flatten each ball with a rolling pin or your finger tips and palms. Add about 1/3 frying oil into a frying pan or enough oil to cover bottom of pan. When oil is hot, add flattened cakes. Fry on one side for 2-3 minutes, turn and continue with other side until both sides are golden brown.

Beef and Pineapple Kebabs

Country: Anguilla 
Course: Main 

 

Ingredients

• 2 lbs beef
• 1 tablespoon salt
• black pepper
• 2 tablespoons molasses
• 1/2 cup pineapple juice
• 1/4 cup wine vinegar (white)
• about 1/2 a fresh pineapple, cored and cubed

Directions:

1. Cube the beef into 1-inch chunks.
2. Combine the molasses, pineapple juice and vinegar and marinade the beef chunks in the mixture for about an hour.
3. Cut up the pineapple into equal sized chunks (you could also use canned chunk pineapple) and thread onto skewers with the beef.
4. Drizzle the remaining marinade over the skewers and grill over a hot flame or cook under your broiler.

5 from 1 vote

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Lobster Bisque

Lobster Bisque – a classic creamy and smooth highly seasoned soup made from lobsters and aromatics that is a Valentine’s Day favorite entree or served as a first course. A dream indulgence of a five-star dining just in time for cozy date night at home!

Course: Soup

Cuisine: French

Servings:  - 5 cups

Calories: 469 kcal

Author: Immaculate Bites

Ingredients

• 2-3 tails (Fresh or Frozen)
• 2 tablespoons (28.3 g) olive oil extra virgin
• 1/2 cup (75 g) onion chopped
• 1 /4 cup celery , diced
• 2 teaspoons (5.60 g) garlic minced
• 1 teaspoon (0.80 g) Fresh thyme
• ½ cup (119.50 g) dry white wine , replace with stock
• 2 teaspoons (34 g) Worcestershire sauce
• 1 teaspoon (2.60 g) creole seasoning
• 1/2 teaspoon (3.40 g) paprika
• ½ – 1 teaspoon (0.90- 1.80 g) white pepper
• 1 tablespoon (25 g) tomato paste
• 3-4 cups (705-940 g) lobster stock (adjust to desired thickness)
• 1 cup (240 g) heavy cream
• 2- 3 tablespoons (28.4 g) butter
• ½ teaspoon (0.90 g) cayenne pepper (optional)

Instructions

1. Start by boiling Lobster tails for for about 3-4 minutes , long enough for the until shells to turn slightly red. Let it cool.
2. Once cool, remove lobster tails from the pot and reserve stock.
3. Place tail on its side on counter and use both hands to press down on tail until shell cracks. Then hold tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.
4. You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat . Either way works.
5. Return lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.
6. While the stock is simmering chop lobster meat into bite sized pieces. Chill until ready to be used.
7. When ready strain the shells from the stock and reserve Lobster stock.
8. Add olive oil to medium sized saucepan over medium high heat. Saute onion and garlic, celery and thyme and cook for about 4-5 minutes.
9. Slowly add the wine, if using any, then stir in the Worcestershire, creole seasoning, paprika and white pepper. Cook for about a minute.
10. Then stir in the tomato paste, followed by lobster stock. Simmer for about 8- 10 minutes.
11. Add cream and butter – let it melt , then remove from stove. 
12. Add to a blender and puree. Puree in batches – It helps prevents pressure from building inside – alternatively you may use a stick blender in the pot until smooth.
13. Season with salt and cayenne pepper to taste, if desired.
14. Place a sauce- pan over medium heat, then add about 1 tablespoon butter to it followed by chopped lobster meat, season with creole seasoning lightly and saute for about 2 minutes or until warmed through.
15. Top individual bisque with lobster and Serve immediately.

Tomato and Watermelon Salad 

(Too secret to tell you where it is from, but you probably know already) 

Ingredients:

• 3 cups assorted tomato slices
• 2 cups watermelon, assorted colors
• 3 tbsp. grapes sliced in half
• 3 tbsp. mango, cubed
• 1 tbsp. champagne vinegar or white balsamic vinegar
• 1 lime, juiced
• 1 tsp. brown sugar
• 2 ½ tbsp. olive oil
• ½ tsp. sweet spices
• ½ tsp. pepper blend
• Salt to taste
• ¼ cup snipped herbs, mint, coriander, basil and chives 

Directions:
1. Toss together the melon, tomatoes and fruit.

2. Whisk the vinegar, lime, brown sugar, olive oil and spices together

3. Just before serving toss the fruit, vinaigrette and herbs together.Adjust seasoning.

4. Keep this salad cold in the fridge for best results.

Pumpkin Fritters

From Coba at Viceroy

Total Time: 1.5 hr.
Active Time: 1 hr.
Makes 10 servings

Ingredients:

• 3 pounds Pumpkin, peeled, seeded, and cubed
• 2 tablespoons salt
• 2 quarts water
• 1 ½ cups sugar
• 1 ½ cup flour
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• salt/pepper to taste

Spicy Mango-Curry Dip:

• 1 cup mango chutney
• ½ cup rice wine vinegar
• 1 tablespoon schiracha hot sauce
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger

Directions:

1. Cover the pumpkin with water and salt, and boil for 30 minutes until soft. Remove and drain pumpkin in a colander until liquid is gone.
2. Place in a mixing bowl and add sugar, flour, eggs, vanilla extract, cinnamon, allspice, salt, and pepper. Mix well, but do not over-mix.
3. Heat oil in a frying pan to 350˚F, then fry pumpkin fritters with an ice cream scoop-about 2 minutes per side. The fritters will be light brown and crispy on the outside, yet soft on the inside.
4. Drain on paper towels and sprinkle with salt. Serve with spicy mango-curry dip.

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(Good Eats: Coffee Granita)