Bahamas: Recipes from the Tiamo Kitchen

The Tiamo Resorts on South Andros Island in the Bahamas now features a Culinary Experience package, in which guests learn to cook and embrace the Bahamian vibe. ISLANDS contributing editor Jennica Peterson recently took part in the Experience, which is part of our Best of the Caribbean 2008 guide. Below are some featured recipes courtesy of Tiamo Resorts.

Caribbean Coconut French Toast

  • 8 pieces of sliced sweet bread (crust off)
  • 3 organic eggs
  • 1/2 cup of shredded coconut
  • 1/2 cup of coconut milk
  • 1 tsp natural coconut extract
  • 1 Tbsp of cinnamon
  • 1 tsp nutmeg
  • honey to taste
  • olive oil for skillet

In a medium bowl, whisk eggs, shredded coconut, coconut milk, natural coconut extract, cinnamon, nutmeg and honey. Heat skillet, add olive oil. Turn heat to medium. Dip pieces of bread in egg/milk batter (only for a few seconds). Place soaked bread in skillet. Fry until golden brown. Sprinkle with coconut & serve with maple syrup. Serves 4

Bahamian Baked Macaroni & Cheese with a Crab Mousse Stuffing

For macaroni:

  • 5 cups penne pasta
  • 2 lbs grated organic yellow cheddar cheese
  • 1 cup of organic cream (evaporated milk)
  • 3 oz organic butter
  • 3 organic eggs
  • 1/2 white or red onion (chopped)
  • 1/2 red sweet pepper (chopped)
  • 1 stalk of celery (chopped)
  • salt
  • pepper
  • organic butter for greasing the pan

For crab mousse:

  • 4 ounces high-quality shredded crab meat
  • 1/3 white or red onion (minced)
  • 1/3 red or yellow sweet pepper (minced)
  • 1/3 stalk of celery
  • 1/2 lime
  • 1 Tbsp mayonnaise
  • hot pepper & salt to taste

For crab mousse, in a medium bowl, combine crab meat, onion, sweet pepper, celery, lime, mayonnaise, hot pepper and salt. Pre-heat oven to 350 degrees. Bring 2 quarts of water to a boil. Add onion, sweet pepper & celery. Boil for about 5 minutes. Add pasta. Bring heat down to medium. Simmer for about 15 minutes (until pasta is cooked). Drain- off excess water. Place pasta, onion, sweet pepper & celery back into pot. Turn off heat. Add cream, butter, cheese & eggs. Mix until all the ingredients bind/melt (smooth consistency). Divide mixture amongst 4 pre-greased ramekins. Bake for 15 minutes at 350 degrees. While the macaroni is cooling, remove center (about 1inch diameter). Fill with crab mousse. Serve while warm. Serves 4.

Chicken Picadillo Empanadas with Tomato Salsa

For dough:

  • 13.5 oz (3 cups) flour
  • 2 Tsp. salt
  • 1 1/2 Tsp. paprika
  • 1 Tsp. black pepper
  • 1 Tsp. poppy seeds
  • 1/2 cup vegetable shortening
  • 1/2 cup ice water
  • 2 eggs (beaten with 2 Tbsp. water)
  • egg wash (2 beaten eggs)

For filling:

  • 1/2 lbs chicken (minced)
  • 1/3 white onion (minced)
  • 1/4 red sweet pepper (minced)
  • 1/4 green sweet pepper (minced)
  • 2 garlic cloves (minced)
  • 1 Tbsp. capers
  • 2 Tbsp. black olives (minced)
  • 1 Tbsp. tomato paste
  • 1/4 cup red wine
  • olive oil
  • salt & pepper

_For dough:_In a large bowl, sift together flour, salt & paprika. Add pepper & poppy seed. Add shortening. Mix until smooth. Add water. Mix until smooth. Refrigerate for 60 minutes.

For filling: In a large skillet, heat olive oil. Saute chicken until cooked. Approx. 20 minutes. In a separate skillet, saute the onions & peppers for about 5 to 8 minutes (until soft). Add the cooked meat to the onions & peppers and saute for about 5 minutes. Add garlic, capers, black olives, tomato paste, red wine, salt & pepper. Remove from heat and let cool to room temperature. Preheat the oven to 350 degrees. Lay out the chilled dough on a cutting board. Spoon a small amount of the stuffing into the center of the dough. Fold the top over the bottom & crimp all the way around with a fork. Lay the empanadas on a sheet pan. Bake for 15 minutes or until the dough appears crispy. Serves 8.

Caribbean Jerked Rack of Lamb with a Coconut Red Wine Reduction

For rack of lamb:

  • 1 frenched rack of lamb
  • juice of one lemon
  • 4 Tbsp Jerk seasoning
  • salt
  • pepper
  • olive oil

For wine reduction:

  • 4 ounces coconut rum
  • 1/2 bottle of red wine (Malena)
  • 4 Tbsp brown cane sugar

_For wine reduction:_In a small sauce pan, bring red wine & coconut rum to a boil. Add sugar. Let sugar dissolve. Reduce heat. Simmer for about 45 minutes (until thick).

For rack of lamb Season rack of lamb with lemon juice, jerk seasoning, salt & pepper. Let marinate for about 2 hours. Heat skillet. Pan sear rack of lamb (cook to preference). Cut lamb into chops and serve with Coconut Red Wine Reduction. Serves 4.