Island-Style Cooking

Roatan Chef's clients always ask for their favorite meal recipes. Now, we're sharing some of our most requested island style recipes, with you. Happy cooking!

[roatanchefs]

Steph’s Sassy Spicy Skewer Shrimp

Ingredients

2 1/2 tablespoons coconut oil, you can use olive oil too 1/4 cup butter, melted 2 lemon or lime zested then juiced 3 tablespoons mustard (I use hot mustard powder, or Grey Poupon) 1/2 cup minced fresh basil leaves, sometimes I’ll add a pinch of cilantro as well. 4 cloves garlic, minced salt & fresh ground pepper to taste glug of honey (approx. 2 tbsp) 2 teaspoons Korean pepper paste 3 pounds fresh shrimp, peeled and deveined skewers

Directions

In a shallow, non-metalic dish or bowl (I use glass), mix together oil and melted butter. Stir in lemon zest & juice, mustard, basil, and garlic, paste, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour, or half the day.

Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.

Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

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Steph’s Delectable Banana Chocolate Chip Cake

Ingredients:(I use a bunt pan)

3 cups all-purpose flour 1 1/2 cup white sugar 3 teaspoons baking powder 1/2 teaspoon salt 2 1/2 cup mashed bananas 1 egg ¼ cup sour cream 1 cup unsalted butter, melted (or 2 sticks, do notsubstitute for margarine) 2 cups semisweet chocolate chips (bigger bag) I like to make a creamy fluffy PB crunch frosting, yum!

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, or bunt pan.

In a large bowl, mix flour, sugar, baking powder and salt, stir in chocolate chips (so they don’t sink in cake).

In a separate bowl, combine bananas, egg, melted butter, sour cream and milk.

Fold banana mixture into flour mixture until blended. Be careful not to over mix.

Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)

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You've Asked, So We're Bringing You Your Favorites!

Roatan Chefs clients always ask for their favorite meal recipes.  Now, we're sharing some of our most requested island style recipes, with you. Happy cooking!

[roatanchefs]

Woodsy's Famous Seafood Dip

I think of all the gourmet food we serve, one of the most requested recipes we are asked for is.... James' dip, which is typically served with shrimp, fish, conch, any battered or breaded fish as well.

So, by popular demand.... ladies.... this one's for you! 

Ingredients:

1 cup Greek yogurt (or mayo, or half of each, I like it low fat) 2 med cloves garlic - pressed (minced) 1 tsp sugar pinch of salt 2-3 tbsp fresh squeezed lime juice (to your liking, I like it a bit tart) 1/2 tsp dill 1/8 tsp hot mustard powder small pinch of cayenne powder (for my spicy friends out there) 

Be the taste tester and adjust according to your taste buds. It's great with any seafood as a side condiment. 

Side note: we aren't the exact measuring type, so we sort of; pinch of this, pinch of that. Adjust accordingly

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APPLE-BANANA LOAF or MUFFINS

I have received several requests for my recipe on my banana loaf. I always make modifications, depending on what I have on hand.  I may use a handful of crushed walnuts, or a handful of fresh coconut, a handful of chocolate chips, or all of the above :0)  They are moist & delicious, great on the go. I typically make them in jumbo muffin pans, because it's easier to grab and go! I hope you enjoy them as much as we do!

INGREDIENTS

2 eggs 1 cup white sugar 1/2 cup butter, melted 4 apple-bananas - mashed 1/2 teaspoon almond extract 1 ½ cups all-purpose flour 1/2 cup flaked coconut 1 ½ teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts (optional) 1 cup chocolate chips (optional)

** You can replace apple-bananas with 2 regular bananas.

  Directions

Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts.

Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Fold in chocolate chips. Spoon into greased 9x5x3 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 1 hour (in loaf pan), 15 mins in jumbo muffin pans, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

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PAN SEARED GINGER SESAME TUNA STEAKS

One of my favorite ways to prepare fresh tuna is to pan sear it, rather then the standard grilling. I typically serve with sauteed veggies and white jasmine rice. This recipe bursts with flavor. Even a non-fish lover, will love this style. Let me know what you think?

INGREDIENTS:

2 tbsps hoisin sauce 2 tbsps fresh lime juice 2 tbsps light soya sauce 1 tbsp sugar 1 tbsp dijon mustard 1 cup sesame seeds (I like the black seeds) 1 tbsp ginger root (grated) 1 tsp lime zest (grated) 3 cloves garlic (grated) 2 tbsp olive oil ¼ tsp cayenne pepper 4 tuna steaks

Rinse tuna well with water. Whisk together all the marinade ingredients (excluding olive oil) in a small bowl. Place the tuna in a large zip lock bag and add marinade.

Turn bag several times to coat tuna with marinade. Marinate in fridge for 20 mins to ½ hr max. (lemon juice will "cook" the fish)

Let marinade run off slices of steak. On a plate, roll tuna through sesame seeds, pressing lightly to ensure seeds stick.

Preheat non-stick pan on med-high. Add reserved olive oil

Fry for about 3 minutes per side. Turning only once. When you turn the steaks, pour the remaining marinade (add a splash of water to it) over top and let bubble the last 3 minutes.

Tuna should be slightly pink in the center. Cook a minute longer per side if you like it well done. You could also grill. 

Happy Eating :)

[roatanchefs]

I've perfected my Sangria

One of my favorite refreshments to enjoy with guests when we're hanging around the pool on a hot day, is Sangria. It's always a hit with my girlfriends, so I thought I would share my concoction with you! 

STEPH'S SANGRIA!

  Ingredients

·         1/2 cup rum - I use Flor de Cana :0) 

·         1 cup lemon/lime juice - freshly squeezed

·         1/3 cup orange juice

·         1 (750 mil) bottle dry red wine

·         1/2 cup Curacao or peach snapp

         sugar to taste

·         1 lemon, sliced into rounds

·         1 orange, sliced into rounds

·         1 lime, sliced into rounds

·         8 maraschino cherries

·         2 cups Club Soda or Canadian Dry ginger ale

 I add club soda/ginger ale right before serving to keep it fresh.

  Directions

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar to your liking. I like mine tart. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor, all the liquors will soak into fruit.

For a fizzy sangria, add club soda just before serving.

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Roatan's Famous Drink - The Monkey La-La

Where ever you travel to around the world, there is a 'special' drink the place is known for. Well, Roatan is no different!  I always tell our guests, particularily women, you haven't been to Roatan, unless you've tried a monkey lala.

A refreshing drink that is best served on a smokin' hot day. Just be careful, this drink is so smooth, you'll think it's a milkshake, but when you stand up, you'll quickly realize, it's far from a milkshake!

Here the recipe as I make it:

1 oz Baileys

1 oz Kahlua

1 oz Flor de Cana dark Rum

2 oz cream of coconut

A splash of 1/2 & 1/2 cream or milk will do

1 bannana

I squirt chocolate syrup around the inside of the glass in a swirl pattern Then squirt a gob into the mixture 

Pour over a full blender of ice, blend for 60 seconds.

You've just been monkeyfied Roatan style... ya dun know!

Let me know how you like it! 

[roatanchefs]

Island Style Coconut Shrimp

Before I begin, I have to warn you... These are AWESOME! 

Island Style Coconut Shrimp

  Ingredients

·         1 big lime

·         1 egg

·         1/2 cup all-purpose flour

·         2/3 cup beer

·         1 1/2 teaspoons baking powder

·         1/4 cup all-purpose flour

·         1 tsp sugar

·         2 cups flaked coconut

·         1 tsp veggie all seasoning

·         1 tsp garlic powder

·         1/2 tsp cayenne pepper

·         24 shrimp

·         3 cups oil for frying

Directions

  1.      Clean and devein shrimp

2.      Cut lime in two pieces and squeeze over shrimp while tossing, to rinse

3.      Let shrimp rest in a plastic strainer while you prepare the next step

4.      In medium bowl, combine egg, 1/2 cup flour, half of all seasonings and sugar, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

5.      Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Place in freezer for 15 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

6.      Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

  Tips:

·         I shred my coconut more fine in the food processor so it sticks better.

·         You can also substitute the beer for coconut milk for a richer coconut flavor.

·         Add the beer slowly to the batter for the right consistency. If it’s too runny, it won’t stick.

[roatanchefs]

Steph's Flour Tortillas

This is our second installment of most requested recipes. This recipe is all about the tortilla. Are you ready to try homemade flour tortillas? Let's begin...

Tortillas are commonly used on Roatan. You'll find them served as a side to a typical island style dinner, or stuff with goodies and folded over for easy eating. The most popular use of a tortilla on Roatan, would have to be for Baleadas.

Baleadas are an anytime of the day snack on the go. I must warn you, these delicious little devils are addicting! Baleadas come in several variations, but the standard, or  sencillo is still the most popular. A  sencillo baleada consists of a hot off the grill tortilla smothered in seasoned refried beans, and a shredded cheese (we call it stinky cheese. It is hard white cheese similar to good quality parmigiana). You can also add scrambled eggs, sliced avocado and hot sauce. Later in the day a good baleada would have beans, chicken, pork or beef, shredded cheese.  Because baleadas are addictive, I had to figure out how to perfect a tortilla without adding all the lard cooks use. I have perfected a soft, pliable tortilla with very little butter, no lard, no egg, or whole stick of butter required. Give my recipe a try and let me know how "you" make out :0) 

   STEPH'S TORTILLAS

Ingredients

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 teaspoons baking powder

2 tablespoons butter (margarine, or crisco will work fine)

1 1/2 cups "hot" water

DIRECTIONS

Combine flour, salt, and baking powder together in a mixing bowl.

Add in the butter with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together.

Place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large griddle or non-stick pan over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer (or wrap in a towel); continue rolling and cooking the remaining dough.

Happy Cooking, from our kitchen to yours!

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Cooking - Island Style

We receive thousands of guests each year, and the common question is, "the food is so good, do you have a recipe for this?" Many times guests will return home and within days an email will drop in asking for the recipe for this, and that. So, I thought I would share a recipe blog for our followers to refer to.

One our most popular requests is our Island style beans & rice.  So lets begin with a traditional meal, synonymous with most Caribbean islands, each with it's slight variations. Roatan beans & rice is very close to the same as Jamaican style, with the exception of peppers used.

Woods Beans & Rice

Ingredients:

2 cups of cooked black beans (we use fresh cooked, but you can use 2 cans) 1 1/2 cans coconut milk 3 cups of rice 1 small onion, chopped fine 1 clove garlic, minced 1/4 teaspoon dried thyme 1 1/2 tablespoon olive or coconut oil 1 mutton pepper (whole, do not chop up) water

If you use canned beans (you could use kidney beans, pigeon peas), drain the liquid from the can of beans into a measuring cup and add the cans of coconut milk and enough water to make five cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place mutton pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove pepper before serving.

We usually stew chicken and serve with ripe baked plantain. Those recipies will follow, so stay tuned for these and other recipies.

Happy Cooking, from our kitchen to yours!

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