Scott BeBell, chef and owner of Guppy's On The Beach Seafood Grill & Bar, contributes a recipe representative of his restaurant's style. His menu combines a variety ethnic styles, using the freshest local produce and seafood.
Marinades can also be used for cooking without the use of heat such as in ceviche. They work by breaking down the tough connective tissues and firming the protein, the same effect that heat has. Foods without resistant connective tissues, such as fish, can be "cooked," or technically pickled, in this way. Only buy the freshest of fish for ceviche and I always freeze the fish overnight before thawing and using, just to be on the safe side.
This gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp. Don’t substitute dried cilantro for fresh as the flavor will be entirely different. Serve with Chile Lime Garlic Shrimp to make an unforgettable shrimp cocktail.
This is an island coleslaw with a bonney pepper kick, another one of the spectacular dishes served up by Anne Marie on our picnic. She says that it tastes best (of course) when made with her brand of hot sauce, Tropical Inferno. Warning: this is not a low fat recipe.
"Do not let the pleasant taste fool you," warns Anne Marie, "it carries the kick of a mule!" She continues, "In case you drink up your supply and in your liquorized state find that you are having difficulty with the formula, this clever little rhyme will help you:
This versiion of the famous island seasoning is from Ann Marie Whittaker, who noted: "This is found in almost every home and is the secret to the success for many mouth-watering Bajan dishes." One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking, or frying.
The "colorado" here refers to the red color of the chile rather than the state of the same name. These potatoes are commonly served in place of hash browns at breakfast as well as at lunch and dinner. They are especially tasty when made with new potatoes because of their creamy texture and taste. Substitute chopped green New Mexico chile for Papas con Chile Verde. If using new potatoes, double the number of potatoes.