So, the dedicated lounge lizard is going to want a tall, lasting drink that not only quenches their thirst but has a robust base spirit. Voilà! the Lounge Lizard, a mixed drink you could sip all night long. This one is a nice variation of a Rum & Coke and is sweeter and warmer than a Cuba Libre because the amaretto adds depth and a welcomed almond flavor to your favorite cola.
1 1/2 oz dark rum
1/2 oz Amaretto
Pour the dark rum and amaretto into a collins glass filled with ice.
Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called “pick-up saltfish” because the salt cod is pulled apart and shredded. It’s made into a salad that’s eaten for breakfast or brunch with coconut bake or crackers. It’s a good party snack, too.
The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores.
1 12-ounce piece dried salt cod (with skin and bones)
1 medium onion, minced
1 medium green bell pepper, minced
2 medium tomatoes, seeded, finely chopped
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/2 teaspoon minced seeded Scotch bonnet chile or habanero chile
1 hard-boiled egg, peeled, chopped
1 avocado, peeled, pitted, sliced
Rinse salt cod with cold water. Place fish in large bowl; cover with cold water. Cover bowl and refrigerate at least 24 hours, changing water once. Drain.
Place fish in large skillet; cover with cold water and bring to boil. Reduce heat and simmer until fish flakes easily, about 50 minutes. Drain; cool slightly. Using fingers, shred fish, discarding skin and bones. Measure 11/2 cups shredded fish and place in medium bowl (reserve any remaining fish for another use). Add onion, bell pepper, tomatoes, lime juice, lime peel, and chile to fish and stir to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
Mound salad in center of platter. Sprinkle with chopped egg. Surround with avocado slices and serve.
Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.
Conch can be replaced with any seafood. We tried last week ‘Calamari Fritters,” following the same recipe but replacing conch with chopped calamari… it turned out awesome! We cannot wait to try it with shrimp or crab meat.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Amount Per Serving Calories: 220 | Total Fat: 13.6g | Cholesterol: 47mg
The aptly named Pirate’s Treasure is a fun drink to make and a tempting taste. The key is to layer the spirits in order so that your finished shot looks like a treasure of gold (gold flakes of Goldschlager) underground (guarded by the dirt-brown of the pirate Captain Morgan). The affect is quite cool if you get distinct layers, it’s almost too bad that it is a shooter and doesn’t last long.