Recipes from Bahama Breeze resturant... | Taste of Home Community
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Recipes from Bahama Breeze resturant...

Last post Mar 26, 2005 10:59 PM by PRCA . 42 replies.

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  • Recipes from Bahama Breeze resturant...
    We went out to dinner tonight to a really nice place called Bahama Breeze. The food there was fantastic. A taste of the Islands.

    Here are some recipes from their web site.

    Cinnamon Yam Mash
    Serves: 8

    5 pounds of yams, peeled, 2" diced
    2 quarts water, hot
    1 tbsp salt
    8 oz butter, cold, ½" dice
    1 ½ tsp cinnamon, ground
    ¼ tsp pepper, white, ground
    ½ cup brown sugar

    Note: If yam is not available sweet potatoes may be substituted.

    1. Place the peeled and diced yams in a large stockpot. Add hot water and salt, then place the stockpot on the stove over medium heat. Bring to a boil and cook for 35 minutes or until an inserted fork in the yam pierces easily.
    2. Drain the water from the yam and transfer them into a mixing bowl. Using a wire whisk, mash until yams are broken up. Add diced cold butter, ground cinnamon, white pepper and brown sugar then mix again until the yams are smooth and all of the ingredients are mixed evenly. If needed, season with additional salt to taste.
    3. Place the cinnamon yam mash on a large serving platter and garnish with fried malanga chips and chopped parsley. Enjoy!


  • RE: Recipes from Bahama Breeze resturant...
    Malanga Chips (can be substituted with Plantain Chips)
    1 pound Malanga Root or plantains
    Canola Oil for Deep Frying
    ¼ tsp Salt

    1. Peel the skin of the malanga root using a vegetable peeler. Then slice the Malanga into approximately 1/8" slices. Place the slices into cold water to remove excess starch.
    2. Set the Fry Daddy up to manufacturers instructions and turn the heat to 350°F. Fry 6 of the malanga chips at one time until crisp. Remove the malanga chips from the fry daddy and drain them on a paper towel to remove excess oil. Season lightly with salt.

    OMGosh these are so good. They were used as a garnish on the mashed sweet potatoes, yummy.

  • RE: Recipes from Bahama Breeze resturant...
    Pan-Seared Pork Tenderloin Medallions

    (serves two)

    Pork Tenderloin 1 pound
    Olive oil, extra virgin 2 Tbsp
    Thyme leaves, fresh 1 tsp
    Orange Juice, Fresh Squeezed 2 Tbsp
    Creole Seasoning as needed
    Garlic Herb Mashed Potatoes 1 pound
    Citrus Rum Sauce ¾ cup
    Black bean and corn salsa 1 cup


    Place the pork tenderloin on a clean and sanitized cutting board. Using a chef's knife cut the pork into ½” thick crosswise medallions. Using a meat mallet lightly pound the pork medallions into ¼” thick pieces. Place in a clean bowl and marinate with the olive oil, thyme, and orange juice for 4 hours. After the marination is complete, remove the pork from the marinade and lightly season with your favorite Creole seasoning. Place an additional 2 TBSP of olive oil in a sauté pan and heat to medium high heat. Place the pork medallions in the pan and cook for 2 – 3 minutes per side or until fully cooked. Serve with citrus rum sauce, mashed potatoes and black bean and corn salsa. ENJOY!!!

  • RE: Recipes from Bahama Breeze resturant...
    Okay have to are making my mouth water!!!

    These recipes sound great. Keep them coming!!

  • RE: Recipes from Bahama Breeze resturant...
    Jamaican Grilled Chicken Wings
    (Serves 6)

    Jerk marinade (your favorite) 3 cups
    Garlic, chopped 3 TBSP
    Thyme, fresh chopped 1 TBSP
    Allspice, ground 1 tsp
    Water 1 cup
    Scallions, sliced 1/8” 4 TBSP
    Chicken Wings whole, thawed 5 pounds
    Jerk Seasoning Dry* as needed

    Marinating Procedure
    Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.

    Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.
    Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
    Cooking Procedure
    After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 – 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.

    Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
    The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.
    By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure
    Grilling Procedure
    Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.
  • RE: Recipes from Bahama Breeze resturant...
    Mango Salsa

    2 medium cut in 1/2-inch dice - Mangoes
    2, stemmed, seeded and chopped - Jalapeno peppers
    1/3 to 1/2 cup- Finely chopped cilantro leaves
    3 Tbsp - Fresh squeezed lime juice
    2 Tbsp - Fresh squeezed orange juice
    1 small - Red bell pepper diced
    1 small- Red onion, diced
    Kosher salt and freshly ground black pepper to taste

    Place all ingredients in mixing bowl; gently fold together until evenly mixed. Refrigerate, covered for up to 3 days.
  • RE: Recipes from Bahama Breeze resturant...
    BahamaRita™ from Bahama Breeze
    (Serves 4)

    Two quart containers and three small bowls.
    Four large chilled martini glasses.
    A paring knife, a blender, a teaspoon, and a cutting board.

    Fresh kiwi, mango, and strawberry (Peel the kiwi and mango, and cut into slices, each weighing 10-11 oz. each)
    Granulated sugar
    Three to four lemons, limes and oranges
    Cuervo Gold Tequila
    Dekuyper Cactus Juice Schnapps (chilled)

    Simple Syrup: Mix 1 ¼ lb. sugar with 16 oz. of warm water until dissolved. Refrigerate half of mix.

    Margarita Mix: Squeeze juice from halves of lime, orange, and lemon into a quart container and add remaining half of the simple syrup to the fruit juice. Then refrigerate the mix. These two mixes will last for 24 hours.

    Fruit Ices: Blend each fruit, ice, and two ounces of simple syrup separately until thick. Store separately in bowls. These three mixes will last for 2-3 hours.

    Ready to serve:
    Step 1: Blend Margarita mix, tequila, and ice until thick.
    Step 2: Add two teaspoons of each ice in the bottom of your chilled Martini glass.
    Step 3. Top with the thick Margarita Mix, and it pour over the drink.
    Step 4. Mix a shot of Cactus Juice into the drink.
    Step 5. Place lime and orange wedge on the rim to serve.
  • RE: Recipes from Bahama Breeze resturant...
    Black Bean and Corn Salsa

    Black beans, canned 10oz
    1 can
    Corn kernels, canned 10oz 1 can
    Red Onions, ¼” diced 4 Tbsp
    Red Bell Peppers, ¼” diced 4 Tbsp
    Green Bell Peppers, ¼” diced 4 Tbsp
    Cilantro, chopped 2 Tbsp
    Olive oil, extra virgin 4 Tbsp
    Salt and Pepper to taste


    Drain the corn and black beans. Rinse the beans in a colander to remove the extra bean juice. Add all the remaining ingredients and mix with a rubber spatula. Serve chilled

  • RE: Recipes from Bahama Breeze resturant...
    Conch Chowder

    Olive Oil - 2 Tbsp
    Conch Meat, chopped - 1 pound
    Garlic - 2 Tbsp
    Onions, diced ½” - 1 ½ cups
    Celery, diced ½” - ½ cup
    Tomato paste - 3 Tbsp
    Chicken Broth - 1 quart
    Thyme, fresh - 2 tsp
    Oregano, fresh - 1 tsp
    Carrots, diced ½” - ½ cup
    Clam juice - 2 cups
    Potatoes, diced 1 - ½ cups
    Tomatoes, diced 1 - ½ cups
    Salt and Pepper to taste

    Place the oil in a pot and heat until very hot.
    Add the conch meat and sear for 1 to 2 minutes.
    Add the garlic, onions, celery, carrots, and potatoes and sauté for 2 minutes.
    Add all the remaining ingredients, mix well and bring to a boil.
    Simmer until the potatoes are tender.
    Adjust seasoning with salt and pepper to taste.
    Serve hot with croutons or crackers
  • RE: Recipes from Bahama Breeze resturant...
    Creole Baked Goat Cheese
    Serves: Two to Four (Great for sharing)

    1 TBSP Olive oil
    2 TBSP Garlic, fresh, minced
    ½ cup Sweet onion, ¼” diced
    4 oz wt Fresh chevre goat cheese
    1 each Vine-ripened Roma tomato, seeded and diced 1/4”
    1 TBSP Fresh cilantro, chopped
    1 TPSP Fresh parsley, chopped
    ¼ tsp Hot pepper sauce
    Salt and fresh ground black pepper to taste
    Roasted red pepper cups (see recipe below)
    Garlic crouton rounds (see recipe below)

    1. Heat olive oil in a medium sauté pan over medium heat, then add the garlic and onions and sauté just until the onions become translucent. Remove from heat and cool to room temperature.
    2. Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasonings with salt and pepper to taste.
    3. Fill roasted red pepper cups with goat cheese mixture and bake in a 350 ºF preheated oven for 10 minutes. Now, place the garlic crouton rounds in the oven and bake for an additional 5 minutes. Remove from the oven and transfer the pepper cups to the center of a serving platter and arrange the baked croutons in a circle around the pepper cups. Serve with a fresh tomato salsa on the side.
    Note: When eating this dish, we recommend cutting the pepper cups into wedges for the full experience of eating the filling with the red pepper.

  • RE: Recipes from Bahama Breeze resturant...
    Roasted Red Pepper Cups
    1 Medium sized red bell pepper 1 TBSP Olive oil as needed Salt & pepper

    Cut red pepper in half to form a top and bottom. Remove and discard the seeds and trim the stem to allow the top half pepper cup to stand up. Rub the inside of the pepper cups with olive oil and season them lightly with salt and pepper. Place them in a pie plate, cut side up, and bake them for 5 minutes in a 350 ºF, preheated oven. During this roasting step you will be just slightly softening the pepper. The final cooking will take place after the pepper cups are stuffed. Allow the cups to cool upside down to allow the excess juice to drain out prior to filling with the goat cheese mixture.

    Garlic Crouton Rounds
    ½ loaf Cuban bread or French baguette, cut crosswise into ¼” slices
    4 TBSP Butter, softened to room temperature
    1 clove Fresh garlic, minced
    1 TBSP Fresh parsley, chopped

    Cut the bread crosswise into 16 1/4" thick slices. Set aside. In a small mixing bowl, blend the garlic, chopped parsley and softened butter until thoroughly mix. Spread the top and bottom of each slice of bread with about ½ tsp of garlic butter on each side. Place the buttered croutons on a cookie sheet. Bake for 5 minutes in a 350 ºF, preheated oven at time of service.

  • RE: Recipes from Bahama Breeze resturant...
    Garlic Herb Mashed Potatoes

    Red Bliss Potatoes, ½ “ diced 1 pound
    Garlic, chopped 1 Tbsp
    Scallions, sliced ¼” 2 Tbsp
    Thyme Leaves, chopped 2 tsp
    Butter 4 Tbsp
    Half and Half ½ cup
    Salt and Pepper to taste


    Place a large pot half full with water and bring to a boil. Add the potatoes and boil for 15 – 20 minutes or until tender. Drain off the potatoes and add the remaining ingredients. Mash the potatoes using a hand masher and serve hot. ENJOY!!

  • RE: Recipes from Bahama Breeze resturant...
    Grilled Fish Tostada Salad
    Serves 4

    1 1/2 lb. Grouper, Mahi Mahi or Fish of Choice, cut into 4 fillets
    1 tsp. Creole seasoning blend
    ½ tsp. Kosher salt
    8 small flour tortillas
    12 ounces finely shredded cheese (Mexican blend)
    6 cups spring mix of lettuce, washed, dried and torn
    ½ cup Citrus Vinaigrette *
    ½ cup cooked corn kernels
    4 oz. sliced roasted peppers (red, yellow or poblano)
    8 ounces Tomato Salsa *
    ¼ cup Chimichurri Sauce *
    1 ripe avocado, quartered and cut into fan
    Lemon and Lime wedges, for garnish
    * Recipes below

    1) Preheat oven to 375 degrees.
    2) Season fish fillets on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145 degrees. Remove from grill.
    3) While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
    4) Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
    5) When done, place grilled fish on top of salad and drizzle with chimichurri sauce. Top with avocado fan, and garnish plate with lemon and lime wedges.

    2 Tbsp. olive oil
    2/3-cup rice wine vinegar
    1/3 cup orange juice
    1 Tbsp. Dijon mustard
    1 tsp. honey
    2 tsp. minced garlic
    1 Tbsp. minced shallots
    ½ tsp. Creole seasoning
    2 Tbsp. chopped fresh cilantro

    Mix all ingredients together. Refrigerate. Makes 12 servings, 2 Tbsp. each

  • RE: Recipes from Bahama Breeze resturant...
    Chimichurri Sauce
    ¾ cup extra virgin olive oil
    1/3 cup rice wine vinegar
    ½ cup fresh squeezed lemon juice
    2 tsp. kosher salt
    ½ tsp. black pepper
    1 bunch (1 ½ ounces) flat-leaf parsley, stemmed and minced
    1/2 bunch (1/2 ounce) cilantro, stemmed and minced
    1/2 tsp. dried oregano
    Scallion tops, thinly sliced
    4 tsp. minced garlic

    Preparation: 1) Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
    2) Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.
    3) Makes 1 1/2 cups.

    Tomato Salsa
    1 ½ lbs. plum tomatoes, seeded and diced
    ½ cup finely diced red onion
    2 cloves garlic, minced
    2 Tbsp chopped fresh cilantro
    1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
    1 tsp. Creole seasoning blend
    Kosher salt, to taste
    Juice of one lime
    2 Tbs. extra virgin olive oil

    In a medium-sized bowl, mix together all ingredients. Season with additional kosher salt to taste. Cover and refrigerate about 2 hours or until chilled.
  • RE: Recipes from Bahama Breeze resturant...
    Guava Glaze

    BBQ Sauce, plain - 2 cups
    Guava Fruit Pulp - ¾ cup
    Blackening Seasoning - 1 tsp

    Place all the ingredients in a mixing bowl and mix well with a wire whip until evenly blended.

    Perfect for your Thanksgiving turkey and Easter ham!