Brie & Bourbon Bacon Jam Crostini

Sep 28, 2022

These Brie & Bourbon Bacon Jam Crostini make a delicious appetizer for any event.

INGREDIENTS

• 16 ounces bacon
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• ½ cup brown sugar
• ¼ cup sherry vinegar
• ¼ cup bourbon
• ¼ cup maple syrup
• ¼ cup water
• 1 teaspoon smoked paprika
• 1 tsp Dijon mustard
• ½ tsp fresh thyme, roughly chopped
• 1 tablespoon olive oil (plus more for brushing on crostini)
• 1 large baguette loaf
• 6-8 oz Brie cheese

DIRECTIONS

1. Preheat the oven to 400°F. Place an oven-proof wire baking rack over a baking tray. Lay the bacon strips in an even single layer on top of the wire rack and bake for 20 minutes until crispy.
2. Remove from the oven and let cool on a paper towel-lined plate.
3. In a medium bowl combine the sherry vinegar, bourbon, maple syrup, brown sugar, dijon mustard, smoked paprika, and water in a small bowl and set aside.
4. In a medium sauté pan, add the diced onion and olive oil and sauté on medium heat for about 10 minutes or until the onions are soft and translucent.
5. Stir in the minced garlic and cook for a further 30 seconds.
6. Add the brown sugar and bourbon mixture. Increase the heat to medium-low and let simmer for about 30 minutes until the mixture has reduced and started to thicken.
7. Chop the cooked bacon into ½ to 1-inch pieces and add to the bourbon mixture along with the chopped fresh thyme. Continue simmering for about 5 more minutes.
8. Remove from heat and transfer mixture to a bowl and let cool at room temperature for 30 minutes, then transfer to the refrigerator for 2 hours to let the flavours meld and deepen.
9. Preheat the oven to broil. Slice the baguette into ½-inch slices and brush with olive oil. Place baguette slices oil side up on a large baking sheet. Broil for about 2 minutes until lightly toasted.
10. Remove crostini slices from the oven and top with a slice of creamy brie cheese while still warm. Top with one tablespoon of the bourbon bacon jam and serve immediately.

Note: The bacon jam will store in the refrigerator for up to 3 days.

Conch Fritters

Jul 20, 2022

An Island favourite, conch fritters can be served as an appetizer or snack.

INGREDIENTS

• 1 lb conch meat, finely diced
• 1/2 large onion
• 2 stalks celery
• 1/2 red pepper
• 1/2 green pepper
• 1 garlic clove
• Salt to taste
• 1 egg
• 1/3 cup self-rising cornmeal
• 1/3 cup all-purpose flour
• 1 tsp. baking powder
• 1/4 cup buttermilk
• 1/4 tsp. hot sauce

DIRECTIONS

1. Add onion, celery, red and green peppers, and garlic to a food processor, and pulse until minced. Transfer the mixture to a large bowl.
2. Add the conch meat and mix well to combine. Add the salt and egg. Mix well.
3. In a separate bowl, mix together cornmeal, flour, and baking powder. Add the conch mixture. The mixture should be thick.
4. Stir in buttermilk and hot sauce.
5. Using a deep-fryer or deep, heavy skillet, heat oil to 365°F. Drop the conch batter by heaping tablespoon into the oil and cook until light brown.
6. Drain. Serve with a remoulade sauce or mango chutney, and lemon wedges.

Nashville-Style Fried Fish

Jul 20, 2022

Nashville is famous for its hot fried chicken sandwiches, and now that hot sauce is making waves on fish sandwiches. If you like spicy and hot food, this fish is for you.

Tender fish fillets are fried in a classic beer batter until golden and crispy, and then bathed in a spicy hot sauce. Serve on a roll, and top with coleslaw and pickles.

INGREDIENTS

• 6 white fish fillets, about 5-6 oz each (snapper, Cod, Mahi Mahi, grouper)

Batter

• 1 egg
• 1 cup beer
• 1 cup all-purpose flour
• 2 tablespoon hot sauce
• 1 cup breadcrumbs
• oil for frying

Hot Sauce

• ½ cup butter, melted
• 1-2 tablespoons cayenne pepper
• 1 tablespoon brown sugar
• 2 teaspoon paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt

DIRECTIONS

1. Pat dry the fish fillets and season both sides with salt and pepper. Whisk together the egg with beer, all-purpose flour, and hot sauce until well-combined. Add the fish fillets to the batter, coating evenly, and let sit for 10 minutes.
2. In a large skillet, or deep-fryer, preheat oil to 375°F.
3. Remove the fish from the batter and coat with breadcrumbs, making sure to evenly coat both sides. Carefully drop the fish into the hot oil and fry until golden brown, about 5-6 minutes. Remove the fillets from the oil and place them on a wire rack to drain off excess oil. TIP: Work in batches so the oil doesn’t cool resulting in a soggy, oil-saturated batter.
4. Combine the melted butter with 1-2 tablespoons cayenne (dial it back if you don’t want your fish too spicy), brown sugar, paprika, chili powder, garlic powder, black pepper, and salt. Generously brush the hot sauce over the fried fish fillets.
5. Serve immediately on buns and top with coleslaw, tartar sauce, and pickles, if desired.

Sheet Pan Balsamic Chicken

Jun 15, 2022

Get dinner on the table fast with this quick and easy one-pan recipe.

Prep Time: 10 mins • Cook Time: 40 mins • Total Time: 50 mins • Makes: 6 servings

Ingredients

• 6 chicken legs or thighs, bone-in, skin-on
• ½ cup balsamic vinegar
• ¼ cup honey
• 1 tablespoon minced garlic
• 1 teaspoon chili powder or smoked paprika
• ¼ cup olive oil
• 2 tablespoons whole-grain mustard
• 1 tablespoon oregano
• 6 cups of fresh vegetables – red onion, zucchini, carrots, potatoes, grape tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 small lemon, sliced

Directions

1. Preheat oven to 425°F.
2. In a bowl, mix together balsamic vinegar, honey, garlic, chili powder (or smoked paprika), olive oil, mustard, and oregano. Coat the chicken legs (or thighs) with the mixture, coating well, and set aside.
3. Prepare the vegetables. Add all the prepared vegetables to a bowl and toss them in garlic powder, olive oil, salt, and pepper, and spread them out on the pan.
4. Place the chicken thighs on top of the vegetables, top the chicken with lemon slices, and bake for 30-35 minutes or until the internal temperature of the chicken reads 165°F.
5. Serve with rice.

Grilled Beefsteak Tomatoes

Jun 15, 2022

A vegetarian summer dish recipe inspired by Yotam Ottolenghi. Beefsteak tomatoes are cut into thick slices and seasoned with olive oil, green chile, coriander, garlic, and sesame seeds, and then grilled until just browned.

The grilled tomatoes are delicious on their own or you can serve them with mozzarella and crusty bread.

Ingredients

• 1/3 cup olive oil
• 2 long green chiles, cut into 1/8-thick rounds (discard the seeds if you don’t like too much heat)
• 4 garlic cloves, peeled and very thinly sliced
• 1 1/2-inch piece fresh ginger, peeled and cut into thin julienne strips
• Fresh coriander stalks, cut into 1-inch-long lengths, plus coriander leaves, to garnish
• 4-5 tomatoes, cut widthways into 1/4-inch-thick rounds
• Flaked sea salt and black pepper
• 1½ tsp sesame seeds, lightly toasted

Directions

1. Turn the grill to its highest setting.
2. Heat the oil in a medium pan on medium heat, then gently fry the chile, garlic, and ginger for five minutes, stirring every once in a while, until the garlic is just starting to brown. Add the coriander stalks and fry for a minute or two more, until the garlic is a light golden-brown and the chile fragrant, then with a slotted spoon transfer the solids to a plate leaving the oil in the pan.
3. Arrange the tomato slices in an even layer on a 13-inch x 18-inch baking sheet (do not overlap slices), then brush with two tablespoons of the aromatic oil from the pan. Sprinkle with 1 1/2 tsp of salt and a generous grind of pepper, then position the tray about 2-inches below the heat source and grill for 10-12 minutes, or until the tomatoes have started to brown. Remove, pour over most of the remaining oil and the reserved fried aromatics, and leave to meld the flavours for 10 minutes.
4. Arrange the tomato slices on a large platter. Scatter the coriander leaves and sesame seeds over the top, then pour over any oil and cooking juices left in the pan.

Stuffed Portobello Mushrooms

Jun 15, 2022

Portobello mushrooms stuffed with sun-dried tomatoes, olives, mozzarella, and pine nuts and topped with fresh basil. A delicious and easy vegetarian lunch or light dinner.

Ingredients

• 1 package of portobello mushrooms
• 1-2 tbsp olive oil
• 1/2 cup kalamata olives, diced
• 1/4 cup pine nuts
• 6 sun-dried tomatoes, chopped
• 1 tablespoon parsley, finely chopped
• 16 oz mozzarella, cut into small chunks
• 4 cloves of garlic, minced
• splash of dry white wine
• 1/4 cup fresh basil, for garnish

Directions

1.  Preheat the oven to 350°F.
2.  Clean and remove the stems of the mushrooms.
3.  Brush the tops and bottoms of the mushrooms with olive oil. Place the mushrooms on a baking sheet.
4.  In a bowl, mix together mozzarella chunks, olives, sun-dried tomatoes, garlic, pine nuts, parsley, and white wine.
5.  Stuff each mushroom cap with the mixture.
6.  Bake the mushrooms for 15-20 minutes making sure the cheese has completely melted. Remove from the oven, and top with fresh basil.