Bermuda Chicken Caribbean Recipes

BERMUDA CHICKEN (CARIBBEAN)

Steps:

• Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thick.
• Heat 1 teaspoons oil in a heavy nonstick skillet over medium low heat. Saute‚ shallot 1-2 minutes or until softened. Transfer shallot to a bowl and set aside.
• Stir next 4 ingredients and salt and pepper to taste into bowl with shallot. Add 1/2 teaspoons oil and egg yolk and lightly toss.
• Heat remaining oil in same skillet over medium high heat. Saute‚ chicken 3 minutes per side. Turn on broiler. Place chicken breasts on an ovenproof platter. Press a portion of crumb mixture onto one side of each chicken breast until breadcrumb mixture is 1/4 inch thick. Place chicken on broiler pan, crumb side up, and broil 1 minute or until golden. Serve crumb side up.

BANANA CURRY (BERMUDA, CARIBBEAN)

Steps:

• Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized.
• Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring.
• Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened.
• Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney.
• *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.

BERMUDA BEEF STROGANOFF (CARIBBEAN)

Steps:

• Boil beef stock in a heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Set aside.
• Season beef with salt and pepper. Melt butter in a heavy large skillet over high heat. Add beef and saute to desired doneness, about 4 minutes for medium. Transfer to a bowl.
• Heat oil in a heavy large deep skillet over high heat. Add onion, bell peppers and pickles and saute 3 minutes. Remove skillet from heat. Add brandy and ignite with a match. When flames subside, return skillet to heat. Add reduced stock, cream and paprika. Simmer until reduced to sauce consistency, stirring occasionally, 15 minutes.
• Meanwhile, cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain thoroughly.
• Add beef, lemon juice and hot pepper sauce to cream sauce. Season with salt and pepper. Stir until heated.
• Divide fettuccine among plates. Spoon beef and sauce over. Garnish with sour cream and parsley.

BERMUDA BREEZE (CARIBBEAN)

Steps:

• In a blender, process ingredients well with a couple of ice cubes. Pour over ice in tall glass.
• Garnish with orange slices and/or cherry.