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Mouth Watering Meals

Make the most of Cayman's fresh-off-the-hook seafood and locally-grown ingredients with recipes from six of the island's most beloved restaurants. Featuring light and zesty mussels, tangy beets, succulent sea bass and more, these meals are designed to tantalise tastebuds.

Mussels

(serves one-two)

2 lbs mussels • 1 leek white part thinly sliced • 3 garlic cloves, chopped • 4 oz white wine • 4 oz butter • 1/2 cup tomato, diced, no seeds • 2 Tbsp extra virgin olive oil • 2 Tbsp parsley

Heat pan medium to high heat with olive oil. Add mussels. When slightly starting to open add leek, white wine, butter, garlic and tomato. Sauté. Once mussels have opened, add parsley and salt and pepper to season.

Created by chef Jon Herzog, Catch www.catch.ky


Roasted Beet Salad with Quinoa and Yogurt Dressing

(serves six)

2 lbs yellow beets • Kosher salt and freshly cracked pepper • 1/2 cup extra virgin olive oil • 3 cups cooked quinoa • 1/2 cup red onion, shaved • 1 cup shaved radishes • 1 cup toasted almonds, lightly crushed • 1/2 cup mint leaves, torn • 1 cup yogurt dressing (recipe follows)

Preheat oven to 350˚ F. Place washed beets in a pan, in a single layer, season with salt, pepper and olive oil. Bake beets for 25-30 minutes or until easily pierced with a knife. Remove from oven and gently peel by rubbing with a kitchen towel. Allow to cool. Cut into 1" wedges and set aside.

To assemble the salad, combine the beets in a bowl with the quinoa, red onion and radish. Dress with yogurt dressing until well coated, divide amongst six plates and top with the toasted almonds and mint leaves.

Yogurt Dressing
1/2 cup Greek yogurt • 1/2 cup buttermilk  • 1 Tbsp honey • 1 Tbsp poppy seeds • 2 Tbsp sherry vinegar • 1/2 cup extra virgin olive oil • 1 Tbsp kosher salt • 1 Tbsp freshly cracked black pepper

Combine all the ingredients in a mixing bowl and whisk until smooth. Keeps sealed in the refrigerator for about a week.

Created by the chefs of Michael’s Genuine Food & Drink, www.michaelsgenuine.com


Garlic Chili Prawns

(serves one)

5 prawns • 1 Tbsp garlic herb butter (recipe follows) •1 tsp red chili flakes • 1 tsp sliced garlic • 1 tsp Pernod • 1 Tbsp white wine • 2 cherry tomatoes quartered • 2 tsp olive oil • salt and pepper

Heat garlic and prawns in olive oil on medium high heat. As prawns start to change color add chili flakes. When prawns are pink, deglaze pan with white wine. Reduce until liquid is almost all gone. Add Pernod and reduce. Turn pan off just as prawns are cooked through (16/20 prawns cook in about 4-5 minutes) Add tomatoes to warm them. Add butter (works best if it’s fairly cold). Toss prawns with butter to make the sauce.

Garlic Herb Butter (can be rolled in a log and saved in refrigerator)
1lb butter • 1 bunch parsley, stems removed • 1 bunch tarragon • 15 cloves garlic

Add all ingredients to blender or food processor and combine.

Created by chef, Sean Collins of The Bistro, www.thebistro.ky


Seafood Mixed Grill

(serves two)

2 x 4 oz fillets of seasonal fish • 4 oz mixed herbs • 5 oz olive oil • salt and pepper • 1 sea scallops • 13-15 shrimp • 5 fingerling potatoes • 0.2 oz butter •  Pinch of parsley

Marinate the fish in herb mixture with olive oil and salt and pepper. Place on a grill with scallops and shrimp until done to your liking. In the meantime, sauté or roast fingerling potatoes with butter and parsley until tender.

Pineapple Sauce
0.2 oz butter •  1 Lemongrass •  2 oz ginger root • 3 cup •  fresh pineapple juice
Heat butter in a small saucepan over medium heat. Add ginger and lemongrass, stir for a few minutes, then add pineapple juice. Bring sauce to a boil, then keep on a low heat until it reduces.

Remove seafood from grill and assemble on plate. Serve with potatoes, sauce and sides such as charred lemon, grilled watermelon or grilled eggplant.

Created by the chefs of Abacus, www.abacus.ky


Basil and pistachio crusted Sea Bass with lemon grass baby clam sauce

(serves six)

Basil Pistachio Crust
2 cups soft butter • 1 1/2 cups white toasted bread crumbs • 1/2 cup pistachio nuts, toasted and chopped • 1/2 cup basil, chopped • 1 egg yolk salt and pepper • lemon juice

Whip butter until fluffy. Add all ingredients. Place on cling film and roll into a log, put in fridge for three hours.

Lemongrass and Baby Clam Sauce
1 medium chopped onion • 1/2 cup leeks, chopped • 2 Tbsp butter • 3 stalks lemongrass • 1 cup white wine • 3 cups fish or light chicken stock • 3 cups heavy cream • 2 bay leaves • 1 can baby clams • salt  and pepper

In a heavy saucepan melt butter and add onions, leeks and bay leaves.

Sauté for two minutes, deglaze with wine and reduce to half, then add the lemongrass, stock and cream and reduce to about half or until it thickens slightly. Blend and strain, pour back into a saucepan and finish with baby clams and seasoning.

Fish
6 x 7 oz sea bass filets • salt and black pepper • Lime juice • olive oil

Season the sea bass, grill on both sides and place in the oven for five to six minutes (375˚ F). Slice the basil and pistachio crust in to 1/2 inch slices and place on top the fish and broil until the crust is golden brown.

Serve with vegetables and potatoes.

Created by the chefs of The Wharf, www.wharf.ky


Lobster Mango Salad

(serves six)

Mayonnaise
5 egg yolks • 1 Tbsp Dijon mustard • 1 pinch salt • 1 litre vegetable oil

Gently mix the egg yolks with the Dijon mustard, add the salt the slowly add the vegetable oil while continuously whisking until you get a firm mayonnaise.

Filling
1 red onion finely diced • 1 red pepper finely diced • 1 green pepper finely dice • 14 oz of lobster tail meat cooked and cut to dice sized chunks • 1 0z Brandy • 2 fresh mangos cut to dice sized chunks pinch of salt and black pepper

Mix all of the filling ingredients into 1/2 of the mayonnaise. Serve with steamed asparagus and fresh mango.

Created by JP Gorley, Executive Chef, Lobster Pot www.lobsterpot.ky


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