LOCAL CAYMANIANRecipes

Caribbean Jerk Paste

Credit: Chef Dylan Benoit

Ingredients

• ½ white onion – diced
• 2 garlic cloves – smashed
• 1 tablespoon whole allspice
• ½ teaspoon whole cloves
• 1/3 cup scotch bonnet sauce
• 1 cup soy sauce
• 1 tablespoon fresh ginger – diced
• 4 tablespoons of fresh thyme
• 1.5 bunches of scallion – chopped
• (Optional) ½ fresh habanero pepper – chopped
• Protein of choice defrosted/de-shelled as needed

Directions

1. Place all ingredients in a blender and puree until smooth
2. Place puree in a pot over medium heat and simmer 10 minutes until sauce has thickened and darkened
3. Remove from heat and set aside until cool
4. Once cool, use a rub on choice of protein (fish, shrimp, chicken, pork, beef, etc.)

Cassava Cake

Ingredients

• 4 lbs Cassava, grated
• 2 lbs Dark brown sugar
• 2 cans Coconut milk (plus additional 3-4 cups of water)
• 2 tablespoons vanilla essence
• 1 tablespoon Salt
• 1⁄2 teaspoon nutmeg, grated
• 1 teaspoon All Spice
• 1 teaspoon Cinnamon

Directions

1. Bring coconut milk to a boil. Add sugar, stirring until completely dissolved and continue to boil for about 45 minutes. Reserve 1/2 cup of the coconut milk/sugar mixture for later.
2. Combine remaining ingredients in a large mixing bowl, stir until well blended. Add hot coconut milk mixture and stir well. Mixture should be of a thick liquid texture.
3. Use 2 tablespoons of coconut milk mixture to grease 9” baking pan. Pour batter into prepared baking pan and bake at 350ºF (basting occasionally with reserved coconut milk mixture) for 2 1/2 to 3 hours or until knife inserted in centre comes out clean. Spread any remaining coconut milk mixture over top of cake. Place cake on top of stove to cool completely.

Coconut Rice and Beans

Credit: Chef Dylan Benoit

Ingredients

• 1/5 white onion – diced
• 2 garlic cloves – minced
• 3-4 sprigs fresh thyme
• 2 tablespoons coconut oil
• 1 cup canned kidney beans – undrained
• 1 cup white rice
• 1 cup water
• 1 cup coconut milk
• 1 teaspoon salt

Directions

1. In a medium pot, sweat the minced onion, chopped garlic and thyme with coconut oil and season with a pinch of salt
2. Once translucent, add the beans and bring to a simmer
3. Add the coconut milk, water, rice and pinch of salt and bring to a boil
4. Reduce heat to a low simmer and cover for 20 minutes

Conch Stew

Ingredients

• 5 lbs Conch Meat
• 2 Onions, chopped
• 1 Green pepper, chopped
• 1 Red pepper, chopped
• 4 Green onions, chopped
• 2 teaspoons Salt
• 1⁄2 teaspoon Black pepper
• 1⁄2 teaspoon Season all
• 2 Coconuts, fresh milk
• 2 tablespoons Flour
• Hot pepper to taste

Directions

1. Clean conch meat and pound to tenderise. Boil conch for 2 to 3 hours or until tender.
2. Once cool, cut conch into bite size pieces and season. Add all ingredients, except flour, to pan and simmer for 10 to 20 minutes. Make sea pie while conch cooks .
3. Mix flour with 1 cup water and pour into pan to thicken. Add sea pie pieces and continue to cook for an additional 10 minutes. 4. Make dough with flour, pinch of salt and water, so that you can roll out as thin as possible, then cut into 2 1/2” x2 1/2” squares. Let set for half an hour then stretch squares to thin them out and add to conch stew mixture.

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 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.

Ms. Rose's Traditional Cayman Peppermint Candy

Ingredients

• Peppermint Candy of Cayman8 oz. of water
• 5 lb package of sugar
• 8-9 drops of lime
• Peppermint oil

Directions

1. Boil sugar, water and lime in a pot for one hour then pour into a greased baking pan.
2. Make sure you have water in a bath pan and then set the baking pan in the bath pan to make the mixture cool so it can be handled.
3. After it has cooled the mixture is "pulled" traditionally on a nail. The "pulling" of peppermint candy is similar to pulling taffy.
4. The mixture is stretched by hand and long strands of peppermint candy are then cut into small pieces of candy.
5. You wait for it to turn white then bore a hole into the mixture and put 3-4 drops of peppermint oil - continue to "pull" the mixture over the nail for 10-15 minutes to allow the peppermint oil to fully mix through.
6. Then take it off the nail and lay it out on a floured surface (to avoid sticking) and cut into pieces.

Pirates Point Seared Lionfish
with Tropical Fruit Chutney

Ingredients

• 6oz Lionfish fillets, seared with salt and pepper, cooked until just done
• 4 cups Tropical fruit
• 1 cup Apples - peeled, med diced and soaked in acidulated water
• 1 cup Yellow onion, medium dice
• 1 teaspoon Garlic, minced
• 1 tablespoon Sesame oil
• 2 tablespoon Vegetable oil
• 2 tablespoon Salt
• 1 tablespoon Curry powder
• ½ teaspoon Ground ginger
• ¼ teaspoon Allspice
• ½ teaspoon Tumeric
• ¼ teaspoon Chinese five spice
• 2 teaspoon Coriander
• 1 tablespoon Cardamom
• ¼ teaspoon Cayenne
• ½ teaspoon Paprika
• 2 cups Apple juice
• 1 ½ cup Pineapple juice
• 3 oz Rice vinegar
• 2 oz Mirin
• 3 oz Honey
• As needed Whitewash

Directions

1. Saute the onion and garlic over medium heat with the salt until cooked but not coloured.
2. Add all of the spices and toast them, add the apple juice, pineapple juice, vinegar mirin and honey and bring to a boil.
3. Thicken with the whitewash to the consistency of jelly.
4. Let cool to room temperature, and add the apples and tropical fruit.
5. Cut each filet in half, top with some of the chutney, stack the other piece on top and re-top with more of the chutney...enjoy!

Toasted Coconut Mojito

Credit: Moises Sevilla, Cayman Spirits Co.

Ingredients

• 1.5 oz Hilton Head Distillery Toasted Coconut Rum
• 10 sprigs of fresh mint
• 1 oz fresh lime juice
• 4 oz club soda

Directions

1. Lightly press on the mint leaves to release aromatics and add into rocks glass
2. Add rum, fresh lime juice and fill with ice
3. Stir well and top with club soda
4. Add mint sprig for garnish