50. Cayman Islands

Cayman Islands Cornbread
Ingredients:
2 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup evaporated milk
3/4 cup milk
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
2 tablespoons dark rum
1 tablespoon vanilla extract
Cooking Instructions:
Preheat oven to 350�F. Grease a 9-inch square baking pan well. Combine flour, cornmeal, sugar, baking powder, cinnamon, nutmeg, and salt. Whisk together both types of milk, eggs, butter, rum, and vanilla in another bowl. Combine both mixtures using a wooden spoon, just enough to dampen all ingredients (it will still be a bit lumpy). Pour into prepared pan and bake until golden brown and cake tester comes out clean, about 45 minutes. Let cool on rack slightly before cutting into 12 small squares.

• Mango Chicken
  Servings: 10
  Ingredients:
  1 egg
  Mango chutney
  Garlic powder
  2 cups of bread crumbs
  1 cup of milk (evaporated)
  1 cup of all-purpose flour
  Salt and black pepper to taste
  6 to 8 oz. chicken breast (boneless)
  Cooking Instructions:
  Preheat the oven to 350 degrees. Use a mallet to pound the chicken breast on each sides and season with garlic, powder, pepper and salt to taste. Add chutney on half of the chicken breast and fold together. In separate bowls combine flour, milk, a beaten egg, and bread crumbs. Coat the stiffed chicken breast with flour, then milk, then egg and bread crumbs. Pour the vegetable oil into a hot skillet, now add chicken breast, brown, then rotate so that the entire chicken is a golden brown color. Drain off the excess oil. Transfer the chicken into the baking dish and bake in a heated oven for about 25 minutes.
• Spaghetti Alla Matriciana
  Ingredients:
  8 ft. oz red wine
  5 oz bacon (lean)
  3 oz. onion sliced
  Pinch of black pepper
  1/4 pt. Marinara sauce
  Cooking Instructions:
  For about 2 minutes heat up a pan then add in the bacon with the onion slices. Cook for about 2 to 3 minutes. Next drain the excess oil, and add the parsley, the basil and red wine, reduce the heat. Finish off with the marinara sauce and the black pepper for taste.

• Little Cayman Beach Resort Cayman Triangle

  Ingredients

  • 16 oz Mahi Mahi
  • 8 oz Crab meat
  • 16 oz Med Shrimp
  • 4 teaspoon Fresh garlic
  • Salt and lime pepper to taste
   

  Directions

  1. Tenderize the Mahi-Mahi and marinate with fresh garlic, salt and pepper.
  2. Mold the crab meat and shrimp on the Mahi-Mahi then roll and secure the end with a tooth pick.
  3. Bake in 350 degree oven for 20 minutes or until fully cooked.
  4. Top with a lemon butter sauce.

  Cassava Heavy Cake

  Country: The Cayman Islands
  Course: Desserts
  Makes: 12-16 servings 
  
  
  
  

  Ingredients:

  • 2 14 oz cans coconut milk
  • 2 tbsp vanilla
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1/4 cup butter
  • 2 cup light brown sugar
  • 6 cup grated cassava (yucca)

  Directions:

  1. Put all the ingredients except the cassava into a large pot. Bring to a boil, then reduce heat and simmer until the mixture starts to separate.
  2. At this point there should be foam forming on the surface--skim the foam off the top of the mixture and save it (you'll be using it later).
  3. Add the grated cassava and pour the mixture into an 8 x 15 inch greased baking pan.
  4. Bake at 350 or until the cake is no longer jiggly in the center, which should take about 20 minutes.
  5. Using a pastry brush, spread about half of the foam you reserved from that earlier step over the top of the cake. Now return it to the oven and bake for another 20 minutes, then remove and repeat.
  6. When the top is brown and the edges of the cake start to pull away from the pan, it's ready.
  7. Note: Don't store this cake in the fridge, because refrigeration will ruin the texture. Instead let it sit out for a day without covering (to prevent sweating), then you can keep it at room temperature for about five days.

  
  

  CAYMAN LEMONADE

• INGREDIENTSNutrition

  • 1ounce vodka
  • 1ounce triple sec
  • 1ounce peach schnapps
  • cranberry juice
  • club soda or seltzer water

  • DIRECTIONS

    1. Mix vodka, triple sec and peach schnapps in a shaker.
    2. Pour over ice, add a squeeze of lime and a splash each of cranberry juice and soda, then stir and enjoy.
    3. (Good Eats: Perfect Popcorn)