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Readers’ recipes: M’s Original Bobotie

Courtesy of Ian Barnard. Serves 84 pounds mince, lamb or lean beef. You can also use fish or vegetables in lieu of meat 4...

Readers’ recipes: Dark chocolate chunk salted caramel cookies

Courtesy of Melanie Solomon.1 cup butter, softened ¾ cup granulated sugar 1 cup packed light brown sugar 2 large eggs 1 tablespoon vanilla...

Readers’ recipes: Classic chicken adobo

Courtesy of Rolyenne Rocero. Serves 53 pounds chicken pieces ½ cup white vinegar ⅓ cup water ⅓ – ½ cup soy sauce 1 whole...

Readers’ recipes: Espresso brownies

Courtesy of Michael Toa.7 ounces dark chocolate (70% cocoa), chopped into little pieces 3½ ounces butter, unsalted ¾ ounces instant espresso powder 1½...

Shrimp and avocado salad

Courtesy of chef Ervin Horvath, Agave Grill. Serves 21½ cups chopped Romaine lettuce 6 large shrimp ¾ cup pico de gallo ½ a ripe...

Classic steak house salad with blue cheese

Quick and easy to make, but oh so good! The creamy, punchy flavor of blue cheese pairs perfectly with a juicy steak, while the...

The Wife’s Favorite

Courtesy of Lola Bistro.2 ounces Captain Morgan Spiced Rum 1 ounce Triple Sec 1½ ounces sweet and sour, preferably homemade* 2 teaspoons sugar ...

Cayman-style whole snapper

Courtesy of chef Jiri Zitterbart, The White House. Serves 1¾ pound whole red snapper ½ pickled onion, chopped 1 teaspoon Scotch bonnet, chopped ½...

Beets of passion salad

If you love beets, then you’ll love this flavor-packed tropical-inspired salad. Ideal served as a light appetizer; alternatively, double-up the ingredients for a quick...

Penne primavera

A colorful, quick, and easy weeknight meal when you don’t want something too heavy.Recipe courtesy of Ristorante Ragazzi. Serves 28 ounces penne pasta, preferably...

Cayman-style ceviche with fresh salad

Ceviche is always a crowd-pleaser. Originating from the coastal regions of Latin America, ceviche is made from freshly caught raw cubed fish, which is...

Butternut squash and goat cheese ravioli with Chardonnay cream sauce

Courtesy of Rum Point Restaurant. Serves 10Ravioli pasta dough3 ½ cups all-purpose flour 4 whole eggs 1 cup water 1 tablespoon olive oil Salt to tasteMix together all the...

Coconut ceviche with coconut bacon

This vegan ceviche is light, refreshing, easy to make, and, best of all, packed with the flavors of the Caribbean! Coconut is abundant in...

Gingery gold beet noodle salad

Courtesy Marisa Moore for KitchenAid.Spiralizing is all the rage right now, offering an effortless way to incorporate more of your five-a-day into your diet....

Jerk marinated chicken drumsticks

We love this quick-and-easy recipe. The delicious jerk marinade in this recipe elevates the humble chicken drumstick into a lip-smacking feast. Serve with a...

Sautéed Snapper Meuniere, Suzy’s Hot Sauce

Suzy may no longer be actively involved in the restaurant business, but her love of cooking and sharing good food with family and friends...

Bistro scoops ‘Taste’ award – Braised beef short rib with sweet onion soubise and...

The Bistro scooped the prestigious “Best Food” award at this year’s Taste of Cayman Food & Wine Festival.More than 4,000 visitors flocked to Camana...

Paella Roja

Courtesy of Le Creuset. Serves 6-88 head-on prawns, deveined and tails peeled 2 lobster tails, halved lengthwise Salt and black pepper ¼ teaspoon sweet...

Mango bonbons

Recipe for Mango bonbons courtesy of chocolatier Denise Jerez, Grand Cayman Marriott Beach Resort. Makes approximately 70 bonbons, depending on mold size.

Onion Uthappam (Indian-style pancakes)

Onion Uthappam ia a well-loved South Indian breakfast snack and a popular dish on Icoa’s Asian Street Food menu.