CARIBBEAN JERK SPICED TUNA
For the jerk marinade
1 medium onion peeled & roughly chopped
1 bunch scallions
2 scotch bonnet peppers, seeded
1 tabs chopped fresh ginger
1 tabs fresh thyme leaves
1 tabs ground pimento seeds
1 tabs ground allspice berries
½ tabs fresh ground black pepper
½ cup soy sauce
½ cup cane vinegar
1 teasp dark brown sugar
2lb boneless, skinless tuna loin
¼ cup vegetable oil
Place all the ingredients for the marinade in a food processor and blend to a smooth puree. Place the tuna in a non-reactive dish and cover with the marinade. Allow to marinate for 24 hours, chilled.
Place the oil in a sauté pan over high heat until smoking, quickly sear the tuna on all sides and remove from the pan before the flesh becomes cooked.
CEVICHE OF MARLIN
WITH COCONUT & LIME
2 tabs chopped fresh ginger
2 tabs asian fish sauce
1 tabs granulated sugar
½ cup lime juice
1 can coconut milk
splash hot sauce
3 tabs chopped fresh cilantro leaves
½ red onion, thinly sliced
Place the ginger, fish sauce, lime juice & coconut milk in a blender and puree until smooth. Add hot sauce to taste. Place the marlin in a stainless steel bowl and toss with the dressing, cilantro and onion.
ROCK LOBSTER & CORN FRITTERS
CHEF NAME Vidyadhara Shetty
REPRESENTING CAYMAN ISLANDS
INGREDIENTS
1lb Caribbean rock lobster meat, diced
¼ cup chopped cilantro
¼ cup diced red bell pepper, sautéed
1 cup fresh corn kernels, cooked
2 whole eggs
1 cup all purpose flour
1 tabs baking powder
Splash hot sauce
Salt & pepper
INSTRUCTIONS FOR PREPARING THE RECIPE:
Preheat fryer to 350F.
Place the lobster meat, cilantro, red pepper, corn and eggs in a bowl and mix well to combine, add the flour and baking powder and mix thoroughly. Season with hot sauce and salt & pepper.
Spoon the mixture into the fryer using a tablespoon or scoop and fry until golden, 3-4 minutes.
REQUIRED COOKING UTENSILS/EQUIPMENT:
Chopping Board
Mixing Bowl
Fryer
The Cayman Culinary Society
Formed in 1989, The Cayman Culinary Society is an organisation of professional Chefs and Food & Beverage personnel whose aim is to promote the Cayman Islands Food & Beverage Industry.
CCS hosts an annual culinary competition each summer. The two day event is open to the public and includes a live cook-off to identify the chef of the year. There is also an ice carving and bartenders competition, as well as a large trade show. The Society selects its Cayman Islands National Culinary Team from this event, which competes annually in the Caribbean Championships. The association boasts 15 years participation in this event and has earned a medal every year.
The Cayman Culinary Society hosts several fund raising dinners each year as well as organising training seminars for local chefs and sending member chefs overseas to perform at trade shows and media events.
The society is also active in the field of education, through lectures and demonstrations at local schools and at the University College of the Cayman Islands.
For more information contact;
Shetty Vidyadhara 526 2865 vshetty@hyatt.com
or Keith Griffin bacchuswinebar@hotmail.com
