Eat - Drink and be Merry

Rocky Mountain High Coconut Cream Pie

Ingredients

  • 3⁄4 cup granulated sugar
  • 1⁄4 cup cornstarch
  • 2 cups light cream, at room temp
  • 1 cup milk, at room temp
  • 4 extra-large egg yolks, lightly beaten, at room temp
  • 4 tablespoons unsalted butter, at room temp
  • 2 tablespoons pure vanilla extract
  • 1 1⁄4 cups sweetened flaked coconut
  • 1 fully baked 9 inch pie shell

Directions

1. Mix sugar and cornstarch in large bowl until it resembles powder.
2. Add the light cream slowly in a steady stream, whisking constantly. Beat well.
3. Add milk in the same way. Beat in egg yolks.
4. Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
5. When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
6. Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
7. Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.

Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.

From food.com


Fresh Pineapple & Passion Fruit Mojito

Ingredients

Fresh-pineapple-passionfruit-mojito
  •     1 pineapple, peeled, cored and chopped into chunks
  •     50ml pineapple juice
  •     2 teaspoons sugar (optional)
  •     10 fresh mint leaves
  •     2 limes/lemons, sliced
  •     150ml light rum
  •     4 passion fruit, seeds and pulp removed
  •     soda water (club soda)
  •     ice, to serve
  •     lemon slices, to serve
  •     fresh mint, to serve

INSTRUCTIONS

  1. Blend the pineapple, juice and sugar together until you have a smooth puree.
  2. To make the cocktail, combine the pineapple puree, rum, mint and lemon/lime and passion fruit in a jug then muddle together.
  3. Pour a little of the pineapple mixture in the bottom of 4 glasses, add ice then top with soda water. Add fresh mint and a few slices of lemon and serve.

Author: Alida Ryder - Serves: 4-6


Calypso Chicken Pizza with Mango Salsa

Ingredients

  • 2 Tbsp. Margaritaville Calypso Rub
  • 3/4 lb. thin-cut chicken breast
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. flour or cornmeal
  • 1 pizza dough
  • 1 cup Margaritaville Mango Salsa
  • 1/2 lb. cheddar cheese, shredded
  • 2 green onions, chopped

INSTRUCTIONS

  1. Preheat oven to 450 degrees F.
  2. Spread Margaritaville Calypso Rub onto plate and press each side fo chicken breast into rub to season.
  3. Heat large skillet over high heat, add oil and cook 2 minutes on each side or until internal temperature reaches 165 degrees F using an instant-read thermometer. Chop chicken.
  4. Spread flour or cornmeal on a clean flat surface and stretch pizza dough into a pizza shape over it. Put pizza on a cookie sheet or pizza pan.
  5. Sprinkle chopped chicken, Margaritaville Mango Salsa, cheese and green onions over pizza dough.
  6. Back 12 to 15 minutes, until crisp and bubbly brown on top.

Bahama Mama

(makes 1 serving)

bahama mama

1/2 ounce dark rum
1/2 ounce light rum
1/2 ounce 151-proof rum
1/2 ounce Kahlúa
1 ounce fresh lemon juice
3 ounces unsweetened pineapple juice
Wedge of pineapple or slice of orange and a maraschino cherry

Shake the rums, Kahlúa, lemon juice, and pineapple juice with ice then strain over crushed ice into a chilled glass. Garnish with a pineapple wedge or orange slice and a maraschino cherry.


Uncle Julio’s pineapple-bacon guacamole

Today’s avocado-based recipe comes to us courtesy of Uncle Julio’s, a Mexican restaurant that focuses on taking traditional Mexican dishes and presenting them in new and delightful ways. Now, instead of your boring, typical guacamole, you can create your own version of Uncle Julio’s pineapple-bacon guacamole using the recipe below:

INGREDIENTS YOU NEED

  • 1 cup guacamole (check out some simple recipes here)
  • 2 tbsp pineapple (diced into ¼” x ¼” pieces)
  • 2 tbsp cooked bacon (chopped into ½” x ½” pieces)
  • 1/2 tsp diced red bell peppers

FOR GARNISH:

  • 1 piece green leaf lettuce
  • 1 Tbsp cooked bacon (chopped into ½” x ½” pieces)
  • 2 tsp queo fresco
  • 1 tbsp pineapple (diced into ¼” x ¼” pieces)
  • 1 lemon wedge

DIRECTIONS:

  • Place guacamole in mixing bowl.
  • Add pineapple, bacon, and red bell pepper to mixing bowl and fold into guacamole carefully.

SERVING:

  • Place a piece of Greenleaf on a small plate for decoration
  • Place guacamole on center of plate.
  • Sprinkle additional Tbsp of bacon and queso fresco on top of the guacamole
  • Place additional Tbsp of diced pineapple on one side of guacamole for taste & aesthetics.
  • Place lemon wedge on other side of guacamole.  Squeeze the lemon on guacamole before eating.
  • Serve with tortilla chips.

Easy Mexican Hot Chocolate

Recipe by: Sheldyn
"This is an easy way to spice up regular hot chocolate mix. Add more or less of each ingredient, depending on taste. Serve with marshmallows or whipped cream and enjoy."

mexican_hot_chocolate

Ingredients you need

3 tablespoons instant hot chocolate mix
1 tablespoon chocolate syrup
1/2 teaspoon ground cinnamon
1 pinch chili powder
1/4 cup milk
3/4 cup boiling water

INSTRUCTIONS

In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir


Watermelon Delight

Ingredients you need

2 oz. Chairman's Reserve rum
2 oz. Perrier or club soda
1 tsp. brown sugar
Cubed watermelon
1/2 lime juice
Mint leaves

INSTRUCTIONS

Muddle the mint leaves and lime juice in a glass, add brown sugar, then ice. Next, add watermelon cubes, then pour rum and soda and serve with a garnish of mint or lime.


Miami Vice

miami vice

If you want something really fancy, nothing is showier than a Miami Vice; part piña colada, part daiquiri and all Bahamian. Twin Brothers, a popular restaurant at the Fish Fry (Arawak Cay) on West Bay St usually serves this drink as a virgin but it can easily be spiked with rum. The two parts can be prepared beforehand and combined when served.

Ingredients you need

1 part sweetened condensed milk
1 part coconut milk
3 parts white rum (optional)
(for the strawberry daiquiri)
1 part strawberry syrup
3 parts light rum (optional)

INSTRUCTIONS

Blend both parts separately with ice until smooth. Fill a stemmed cocktail glass with the white piña colada mixture and then add the strawberry daiquiri mixture on top. Decorate with a maraschino cherry.


Cayman Sunset Tropical Drink Recipe

Straight from the popular beach bar on Grand Cayman, Royal Palms delicious tropical drinks like this one are served nightly.
 

Ingredients you need

3/4 oz. amber rum
3/4 oz. dark rum
3/4 oz.banana liqueuer
1/1/2 oz. pineapple juice
1 1/2 oz. orange juice
1/2 oz. piña colada mix
Myer's Rum floater 

INSTRUCTIONS
Mix first 6 ingredients in a blender with ice. Pour in tall glass. Add a Myer's Rum floater on top and enjoy!


Jerk SHRIMP & Grilled Pineapple
Ingredients you need

1 pound (16 - 25) shrimp, peeled and deveined
1/4 cup jerk marinade
2 slices pineapple, cut into 1/2 inch pieces
1 green, 1 red bell pepper cut into 1/2 inch pieces

INSTRUCTIONS
Marinate the shrimp in the jerk marinade for at least 20 minutes and up to over night
Skewer the shrimp, peppers and pineapple alternating colors and pattern
Grill over medium-high heat until cooked, about 2-3 minutes per side.

NOTES:
This recipe uses pre-made or store-bought jerk seasoning. Get it in the ethnic isle of your local supermarket or make it from scratch.