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Bermuda (Bermudian Recipes)

World Cuisine Recipes

 
  
Bermuda Salad
Servings: 6
Ingredients:
1 sm. head cauliflower
1/2 lg. Bermuda onion, thinly sliced
1/3 c. stuffed olives, sliced
1/2 c. Roquefort or blue cheese, crumbled
1 sm. head lettuce, shredded
1 c. salad oil
1/2 c. tarragon vinegar
2 tsp. sugar
1 tsp. salt
1/2 tsp. Paprika
Cooking Instructions:
Separate cauliflower in flowers, soak in salt water and drain. In large bowl, place cauliflower, onion (separate into rings) and olives. Combine salad oil, vinegar, sugar, salt and paprika in a bottle; shake well. Pour over salad and marinate for 1 hour. Immediately before serving, add cheese and lettuce. Toss well.
Bermuda Salad Bowl
Servings: 8-10
Ingredients:
1 sm. head cauliflower broken into flowerts
1/2 lg. bermuda onion, sliced and separated into rings (I use red onion for color.)
1/2 c. sliced pimento stuffed olives
2/3 c. French salad dressing
1 sm. head iceberg lettuce torn (4 c.)
1/2 c. crumbled blue cheese (2 oz)
Cooking Instructions:
Slice flowerts in large bowl. Combine cauliflower, onion and olives. Pour French dressing over to coat vegetables. Cover and refrigerate 30 minutes. Just before serving add the lettuce and blue cheese, toss lightly. Add extra French dressing if needed.
Bermuda Triangl Bread
Ingredients:
3 1/2 c. warm water (100 degrees)
2 tbsp. sugar
2 oz. yeast
8 c. high gluten flour (white or wheat)
3 tbsp. shortening
1/3 c. milk powder
1 tbsp. salt
1 Bermuda onion, diced
2 tbsp. poppy seeds
1 c. parsley, chopped
Cooking Instructions:
In mixing bowl, combine water, sugar, and yeast. In a separate bowl, combine flour, shortening, milk powder, and salt. Mix together by hand, working the shortening into the flour. Combine the water and yeast mixture with the dry ingredients and add onion, poppy seeds, and parsley. Mix with dough hook for 3 or 4 minutes or knead by hand for 10 minutes. Let the dough rise, covered, for 20 or 30 minutes. Remove it and knead briefly on a floured counter, then cut into 3 even pieces. Let rise again for 10 minutes. Pound bread down to release air bubbles and roll into loaves, tucking in the seams. Place in greased bread tins and let rise again until the dough reaches the top of the pan. Bake in a 325 degree oven for 35 minutes. Cool before slicing. Makes 3 loaves.
Bermuda Oion Soup
Ingredients:

3 med. onions, sliced
2 tbsp. butter
3 c. beef or chicken broth
Parmesan cheese
Cooking Instructions:
Saute onions in butter until tender. Add broth and simmer 30 minutes. Pour soup in bowls over rounds of toast or French bread. Sprinkle Parmesan cheese on top. Mozzarella cheese may be used in place of Parmesan. Pour soup into oven-proof bowls. Cover bowls with slices of cheese. Place under broiler until cheese turns golden.
Bermuda Tea Biscuits
Ingredients:

2 c. whole wheat or white flour
3 tsp. baking powder
1 tsp. salt
1/2 c. butter
3/4 c. milk
1 egg, beaten
Cooking Instructions:
Combine flour, baking powder, and salt. Cut in butter thoroughly, add milk and egg and stir. Add additional flour as needed to make the dough stiff enough to handle. Knead it a little, then roll out 1/2 inch thick and cut out with biscuit cutter. Place on cookie sheet and bake at 450 degrees for 12 to 15 minutes.
Beef Sukiyajki
Ingredients:

2 lbs. beef sirloin
1 c. very thin slices Bermuda (or other sweet) onion
3 stalks celery, cut on angle into 1 inch pieces
12 scallions, cut in 1 inch bias pieces
1/2 lb. mushrooms, sliced
8 1/2 oz. can water chestnuts, drained and sliced
1/4 c. soy sauce
1/4 c. dry vermouth
1 tsp. MSG (optional);
3/4 c. beef bouillon
1 tsp. sugar
Salt and pepper
3/4 lb. torn spinach, washed and dried
Cooking Instructions:
The meat will be much easier to cut if it spends a half hour in the freezer. Use a very sharp knife or a food processor and slice it paper thin (with the slicing blade). Lightly butter a large skillet. Over high heat, quickly brown meat, push to side of pan. Add all other ingredients except spinach. Cook over medium heat, about 5 minutes, stirring often. Add spinach. Cook 2 minutes more. Serve immediately with hot boiled rice.
Bermuda Chicken
Ingredients:

4 boneless chicken breast halves
2 tbs. olive oil

1 shallot or scallion; minced
1 cup dry breadcrumbs
3 tbs. Parsley, chopped
1/4 tsp. thyme; or 3/4 tsp. fresh, minced
1/8 tsp. rosemary; crumbled or 1/2 -tsp.
1 egg yolk
Cooking Instructions:
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-tsp. oil in a heavy nonstick skillet over medium low heat. Sauté, 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-tsp. oil and egg yolk and lightly toss. Heat remaining oil in same skillet over medium high heat. Sauté; 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.
Bermuda Fish Chowder
Ingredients:

3 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped celery
I cup finely chopped carrot
1 1/2 cups peeled chopped tomato
1 teaspoon finely chopped garlic
4 ounces flour
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1/2 teaspoon oregano
4 pints fish stock
2 cups cooked, flaked white fish meat
1-ounce black rum (goslings, if available)
1-ounce Worcestershire sauce
1/2-ounce hot sauce
Salt and pepper, to taste
Cooking Instructions:
Heat up the olive oil in a thick heavy bottomed pan. Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs and continue to cook for 2 minutes. Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce. Let simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
Bermudan Spanish Rice
Ingredients:

6 strips bacon
1 onion, minced
1 green bell pepper, minced
2 cups chopped tomatoes and their juices
1/4 cup tomato paste
1 1/2 cups rice, medium grain
1/2 teaspoon dried thyme
2 cups water or chicken stock
Cooking Instructions:
Preheat the oven to 350 degrees F. In an oven-proof casserole or a sauce pan, large enough to hold 4 cups of finished rice and fitted with a cover to be used in step 3 below, over high heat, cook the bacon until crisp, remove from pan, let cool, and crumble into small pieces. In the pan drippings from the bacon, over medium heat, cook the onion for 3 minutes. Add the bell pepper and sauté for 1 minute. Add the tomatoes and their juices, the tomato paste, the rice, salt, and pepper to taste, and the thyme, and sauté for 1 minute. Add the water and bring to a boil. Cover the pan and place it into the oven for 30 minutes. Remove the rice from the oven. Using a fork, fluff the cooked rice and mix in the crisp crumbled bacon before serving.
Cassava Pie
Ingredients:

12 lbs. grated cassava
2 lbs. Sugar
8 oz. condensed milk
27 eggs, unbeaten
2 pounds melted butter
3 tablespoons salt
2 teaspoons nutmeg
Brandy to taste
5 lbs. Chicken
2.5 lbs. cubed pork
Cooking Instructions:
Put cassava into large bowl. Cover with sugar. Add condensed milk, eggs, butter, salt, nutmeg and brandy. Blend thoroughly. Place half of this mixture in large greased baking pan, making sure there is at least 1.5 inches of batter on the bottom. Put chicken and pork in a pot, cover with water, and add salt and pepper to taste. Bring to a boil and simmer till meat is just tender. Remove the chicken meat from the bones, and then ladle meats over the cassava batter, adding a little stock. Cover the meat filling with the rest of the batter, leaving a small hole in the center to baste through. Bake at 350 degrees for 1 hour. Reduce heat to 250 degrees and bake another 3 hours. Baste hourly by pouring stock through the hole in the crust. Cool in the pan and then cover with a damp cloth - this keeps the crust soft. To serve, slice and warm in the oven, or in butter in a frying pan.
Sweet Potato Casserole
Servings: 6-8
Ingredients:
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup self-rising flour
1/2 cup (1 stick) melted butter
3 cups mashed cooked sweet potatoes
1 cup granulated sugar
1-cup coconut flakes
1/2 cup raisins
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup heavy cream, optional
Cooking Instructions:
For the topping, in a bowl combine the brown sugar, nuts, flour and 1/4 cup of the melted butter and stir together with a fork; set aside. In a large bowl, stir together the sweet potatoes, sugar, coconut, raisins, eggs and vanilla. If the mixture seems too thick, stir in up to 1/4 cup heavy cream. Spoon into a large greased casserole. Spread the topping over the sweet potatoes and bake at 350 degrees for 20 to 30 minutes, or until the topping is golden brown.
Rum Swizzle
Ingredients:
6 ounces cockspur rum
3 ounces Black Seal rum
9 ounces orange juice
12 ounces pineapple juice
Juice of one large lemon
Lots of ice, preferably crushed
Cooking Instructions:
Combine juices and stir. Add rum slowly to taste.
 

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